Chop – check
Marinate – check
Grill – check
Eat – check
Eat more??? check 🙂
That is how easy this appetizer is. It is not heavy…lightly flavored yoghurt based marination and mildly spicy with a touch of smoky flavor… yummmm!!! It really is dependent on the flavors that the marinade is made of – I tried quite a few paneer tikka recipies but will stick to this one as it is a chef’s recipe giving away tips that makes it restaurant style. This recipe has that smoky flavor to it – that makes me like it in first place and when this recipe promised it…I just had to try it and it did live up to its promise. I found this recipe on YouTube – it’s Chef Harpal Singh’s recipe.
This is what you need:
1/2 cup of yoghurt – whisked
Cottage cheese (Paneer) – about 20-25 (1/4 inch cubes)
1 Green Capsicum – cut into cubes
1 Medium Onion – cut into cubes
1 teaspoon carom seeds
1 tablespoon gram flour
2 tablespoons Mustard oil
1 tablespoon ginger garlic paste
salt to taste
1/2 teaspoon garam masala powder
1/2 teaspoon chaat masala powder
1 teaspoon lime juice
butter for basting
This is how you make:
– Heat oil in a pan. add carom seeds and add gram flour – roast them till they emit a fragrant smoky aroma (this should be taking a minute or less on medium to low heat). remove from heat and let it cool. Transfer it to a mixing bowl. Add yoghurt and whisk till incorporated in yoghurt.
– Add ginger garlic paste, garam masala powder, lime juice and salt. whisk well to make a batter.
– Add paneer , capsicum and onion to the marinade and set aside for an hour.
– I grilled them over an open Panini griddle on 350* – for a total of 5 minutes .. till they turned light golden – occasionally basting them with butter.
– Once they were done – I arranged them on a fancy wooden picks and sprinkled chaat masala on them and some lime juice.
– Then I served them with a choice of ketchup and some salsa. This actually goes very well with mint chutney (I had no time that day).
My colleague – now one of my very good friends..came home for the first time and finished all of these!!! and went back with this recipe. I love this recipe for more than one reason – the same recipe becomes a main dish, when we prepare onion tomato gravy and add the grilled cottage cheese, capsicum and onion to it…. that will be in the next post… for now enjoy it as an appetizer!
I love pound cakes and brownies to an extent that it is always a battle for me to choose between the TWO! I love them — really really love brownies and pound cakes or pound cakes and brownies. Since I started blogging – it’s all the more a challenge as there are a TON of awesome recipes on the web with simple variations to each one of these. and COMEON – we know it’s a lotta butter and suga which is
not good for health 😉 — sigh the cost of loving these two. Blogging and trying different recipes – led to sharing them with friends and with colleagues at work – which led to these disappearing in no time – which led to trying more – which then led to a mission – blogging pound cakes and brownies! Yes, I have just taken it as mission to try every recipe of these two that appeal to me (I wonder if any that wont!!! – no don’t see that happening).
So – here is the first one to this mission. Sour cream pound cake – I had butter, sour cream was dying to be used and wanted to use lime zest and that’s how I chose to make a sour cream pound cake!
This is what you need:
1 cup sour cream – room temp
1 stick butter, softened – room temp
1 cup granulated sugar
3 large eggs – room temp
1.5 cups all-purpose flour
1 tablespoon vanilla extract
zest of 1 lime (this is optional – but I’d say add it… the cake is so so tasty with the hint of the zest.
This is how you make:
– Preheat oven to 325*
– Generously spray a loaf pan with non stick cooking spray. use parchment paper if you’d like to.
– In a mixing bowl cream butter and sugar until blended smooth. Add sour cream and blend till smooth and fluffy, about 2-3 minutes.
– Now add eggs one at a time, and keep beating till they incorporate in the batter. Add the flour, vanilla extract and lime zest and beat for about 2-3 mins.
-Pour into the loaf pan. Bake at 325*F for 1 hour . Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
It was very tasty and the hint of lime zest – was very very refreshing. The texture is dense and so it is filling and may be heavy if eaten more than 2 slices at a time – so space out when you want to eat this 😛
Here is wishing me luck on my ‘fun’ mission!
I am seding this recipe to BAKE FEST @ ZESTY PALETTE hosted by Vardhini
Chocolate recipe exchange – all the motivation I needed :). As this is a very FIRST participation from my blog I was very excited to try out something new from the so many books on baking that I have collected over the past 12 months. My rule of thumb when going thru a recipe is drop the recipe if I don’t have a max of 3 ingredients from it that can’t be substituted or don’t have them at all. Who would want to run at the 11th hour when you bake past midnite. Luckily this one had just 2 substitutes – and honestly I really dint want to mess around with Alice Medrich’s recipe… that’d be a sin in a chocolate lover’s world!!! When going thru this recipe I knew I had to try it – a ready list of ingredients available at home and an awesome opportunity to share. So let’s get started 🙂
This is what you need
1/4 cup blanched almonds
3 tablespoons all-purpose flour
3 ounces bittersweet or semi sweet chocolate – chopped fine
1 cup sugar
1/2 cup unsweetened dutch process cocoa
1/2 cup boiling water
2 egg yolks – at room temp
1 tablespoon brandy
4 egg whites – at room temp
scant 1/4 teaspoon cream of tartar
This is how you make
1. Position the rack in the lower third of the oven and preheat to 375*F. Generously spray a 10-inch springform pan with non stick cooking spray or a rectangular pan. use parchment paper if you’d like to.
2. In a food processor or blender, grind the almonds with the flour until very fine. Set aside.
3.Combine the chopped chocolate, cocoa, and 3/4 cup of the sugar in a large mixing bowl. Pour in the boiling water and whisk until mixture is smooth and chocolate is completely melted. Whisk egg yolks and brand. Set aside.
4. Combine the egg whites and cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form, Gradually sprinkle in the remaining sugar and beat on high speed until stiff but not dry.
5. Whisk the flour and almonds into the chocolate mixture. Fold the egg whites (in batches of 2-3) into the chocolate mixture.Scrape the batter into the pan.
6. Bake for 30 to 35 minutes, or until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pan on a wire rack. Torte will sink like a souffle’.Slide a knife around the edges of the pan and carefully release the torte from the pan.
7. Now my dear friends – serve it with dusted sugar, a side of whipped cream or just as it is – have it the way you want it. 🙂
I followed the directions to the [T] and was very very pleased. It is so rich, moist and light. I did substitute Brandy with 2 tablespoons of Kahlua Coffee Cream – and cream of tartar with a few drops lemon. The Kahlua gave coffee richness to this torte which I am a big fan of (Coffee and Chocolate for a me are a perfect pair for any day of my life!!!)
Fun isn’t it 🙂 – want to have more fun?? Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.
is chicken marinated in cheese and whip cream and served on a bed of white rice. My husband had been requesting this dish for quite some time and giving me vague specs on how the consistency should be!!! it should be creamy, not sweet and he definitely dint want yoghurt in this dish. Based on these specs, I developed a frame of this recipe and crossed my fingers and toes before I served it for dinner.
The verdict – I must say was very rewarding ;).
This is what you need:
1 Kg Chicken
2 tablespoons ginger garlic paste
1 cup grated cheese (I used mozzarella)
1/2 cup heavy whip cream
1 tablespoon lime juice
1 tablespoon garam masala powder
Salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 medium onion sliced
1 medium onion thinly chopped
1 medium tomatoes
3-4 slit green chillies
2-3 dry red chillies
1 teaspoon cumin seeds
1 tablespoons cashew paste (optional)
teaspoon of chopped almonds for garnish
This is how you make:
Step 1: Mix together the ginger garlic paste, turmeric powder, garam masala, lime juice, red chilli powder, cheese, whip cream and salt. Add the chicken and mix well. Set aside to marinate for one hour, preferably in a refrigerator.
Step 2: Heat 2 tablespoons of oil in a deep pan. Saute cumin seeds, sliced onions and green chillies till onions turn translucent. Cool and grind to a smooth paste.
Step 3: Now in the same pan heat a tablespoon of oil and add the red chillies, chopped onion and tomatoes. Saute till tomatoes turn pulpy. Add the ground paste and stir well. Saute over low heat for 3-4 minutes.
Step 4: Add the chicken, mix well and cook till the chicken is tender. Add cashew paste and simmer for 2-3 minutes. Garnish with chopped almonds and serve hot.
So your husband wants a very very creamy gravy! – Marinate it in cheese and fresh cream… and then run on the treadmill!