Amritsari Paneer Tikka:
Amritsar, a city historically famous for its street food culture, is the inspiration behind this rustic, roasted paneer preparation characteristic smoky aroma. tandoor with a characteristic smoky aroma.
Ingredients
For the Paneer
- 300 gms paneer, cut into 10 pieces- 1½ inch x 1½ inch pieces and ½ inch thick 3 cubed pieces of green capsicum 3 cubed pieces of tomato
For the Marination
-
-3/4th Tsp salt 2 Tbsp fresh cream
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4 Tsp kasuri methi powder
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4 Tsp dried mango powder (amchur)
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For the Tempering
-
1 Tbsp mustard oil
-
Tsp cumin seeds
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1 Tsp finely chopped garlic
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1 Tsp kasuri methi leaves
Method
Whisk together all the ingredients for the marinade and set aside. Heat the mustard oil in a small frying pan until it smokes. Add the cumin seeds. Add the garlic and saute on a low flame till golden brown. Add the Kasuri methi leaves. Remove this tempering off the flame and add it to the yoghurt marinade. Gently add the paneer pieces to the marinade and keep the mixture aside for 1 hour.
Preheat the oven at 250 degrees centigrade for about 15 minutes. Skewer the paneer onto 2 skewers, alternating with the capsicum and tomato cubes. Place the skewers on a greased wire rack in the oven and grill for 20 minutes. Carefully remove the paneer and the vegetables from the skewers onto a platter. Serve hot with mint chutney and sliced onions.
Favourite Beverage: Mint Lemonade
Ingredients:
Instructions:
In a blender, combine fresh lemon juice, mint leaves, sugar, and 1 cup of cold water.
Blend until the mint leaves are finely chopped.
Strain the mixture into a pitcher to remove mint bits.
Add the remaining 3 cups of cold water to the pitcher and stir well.
Refrigerate the lemonade for at least 1 hour to chill.
Serve over ice and garnish with mint leaves.
