~~Paneer Tikka~~
Serves 4
• 300 gm paneer- cut into 1½ ” squares of 1” thickness
• 1 large capsicum – deseeded and cut into 1” pieces (12 pieces
1 onion – cut into 4 pieces and then separated
MARINADE
• ½ cup dahi – hang in a muslin cloth fir 15 minutes
• 3 tbsp thick malai or thick cream• A few drops of orange colour or a pinch of haldi (turmeric)
• 1 tbsp Olive Pomace Oil, 1 tbsp (level) cornflour
• ½ tsp amchoor, ½ tsp kala namak, ¾ tsp salt, or to taste
• 1 tbsp tandoori masala
Grind TOGETHER
• 1” piece ginger, 5-6 flakes garlic• 2 dried, whole red chillies- soaked in water for 10 minutes and drained.
Hang curd in a muslin cloth for 15 minutes.
Drain soaked red chillies.
ginger, garlic and red chillies to a paste.
To the ginger-garlic-chilli paste,
add hung dahi, cream or malai,
1 tbsp Olive Pomace Oil,1tbsp cornflour,amchoor, salt, namak,
tandoori masala,
colour or haldi and paneer.
Mix well.
~MethoD~
Brush the wire rack (grill) of the oven generously with olive Pomace Oil.
Arrange paneer on a greased wire rack of the oven or on the skewers. After all the paneer pieces are done, put the capsicum and onions- both together in the left over marinade and mix well to coat the vegetables with the marinade. Leave the vegetables in the bowl itself.
At the time of serving, put the paneer pieces placed on the greased wire rack in the hot oven at about 200°C. Grill till almost done, for about 15 minutes. Grill the paneer till it gets dry and starts getting crisp. Sprinkle some Olive Pomace Oil on the paneer pieces. Now remove the vegetables from the bowl and put them also in the oven on the sides of the paneer.
Grill everything together for another 5 minutes. The vegetables should not be grilled for too long.
Remove from the oven. Serve immediately (really hot), sprinkled with some lemon juice and chaat masala.
~Thx
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Kadhai Baby Corns
• 200 gm baby corns (20 pieces approx.)
• Juice of ½ lemon
• 2 capsicums – cut into fingers • 1-2 dry red chillies
• 1½ tsp saboot dhania (coriander seeds)
• A pinch of methi daana (fenugreek seeds)
• 2 tsp ginger-garlic paste • 2 onions- chopped • 4 tomatoes- pureed in a grinder
• 1 tbsp kasoori methi (dry fenugreek leaves)
• ¼ tsp haldi, ½ tsp garam masala
• ½ tsp amchoor, 1¼ tsp salt, or to taste • ½” piece ginger – cut into match sticks or shredded on the grater (1 tsp)
• 4 tbsp Olive Pomace Oil
• ¼ cup milk, ¼ cup cream
• Corns in the usual kadhai masala, flavoured with fenugreek and coriander. The addion of some milk at the end makes all the difference
~MetHOD~
Boil 4 cups of water with 2 tsp salt and lemon juice
. Add baby corns and boil for 2 minutes
. Drain
.Refresh in cold water
. Cut into 2 pieces lengthwise.
Warm red chillies and dhania saboot on a tawa, till slightly crisp and dry, for about 30 secon
Roughly grind red chillies and saboot dhania to a rough powder
Heat 1½ tbsp Olive Pomace Oil in a kadhai and add the boiled baby corns. Saute for 4-5 minutes till they start turning brown. Keep them spaced out while frying and let them not overlap each other. Add the capsicum strips and stir fry for 2 minutes. Remove from kadhai and keep aside.
Heat 2½ tbs Olive Pomace Oil in a kadhai. Reduce flame
. Add a pinch of methi daana, dhania-red chilli powder
Stir for 30 seconds. Add garlic or ginger paste.
Add onionz. Cook till onions turn light golden.
Add tomatoes and stir for about 4-5 minutes on low heat till dry.
Add salt, kasoori methi, haldi, garam masala and amchoor. Mix well till oil separates
. Add ½ cup water. Let it boil.
Add baby corns and capsicum
. Cook for 2-3 minutes.
Reduce heat
. Mix in the shredded ginger, milk and cream. Remove from fire, serve hot.
~Thx~
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