Restaurant Syle Paneer Tikka Masala Recipe

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Paneer Tikka Masala recipe is one of the most famous Indian cuisines. Despite the fact that there are many Indian best curry recipes, no one can knock this magnificent dish. The paneer/cottage cheese is marinated in curd spice Masala and then it gets shallow fried or grilled after that it will be cooked with spicy gravy gives amazing taste to this dish. Follow our step by step photo recipe to make this wonderful delicious vegetarian dish.


For Tikka Preparation Ingredients:
Paneer / Cottage Cheese – 200 grms (7 oz)
Capsicum – 1 no. (Medium Size)
Onion – 1 no. (Medium Size)
Tomato – 1 no.
Thick Curd – 1 tbsp
Red Chilli Powder – 1 tsp
Turmeric Powder – ¼ tsp
Garam Masala – 2 tsp
Chaat Masala – 1 tsp
Kasuri Methi /Dry fenugreek leaves – ½ tsp
Lemon Juice  - 1 tsp
Salt to taste   

For Tikka Gravy Ingredients:

Black Cardamom – 2 to 3 nos.
Cloves – 3 to 4 nos.
Cinnamon Stick – ¼  inch
Green Chili – 2 no.
Crushed Tomato  – 1 cup
Onion – ¾ cup
Ginger paste – 2 tsp
Garlic Paste – 2 tsp
Garam Masala – 2 tsp
Red Chili Powder – 1 tsp
Turmeric Powder – ¼ tsp
Coriander Powder – 1 tsp
All Purpose Flour – 1tbsp
Oil/Butter – 2 tbsp
Water – 1 cup
Fresh Coriander leaves /Cilantro – 1 tbsp

Direction:

How to make Paneer Tikka?

Cut the paneer, capsicum, onion and tomato into cube size pieces as per picture








In a bowl add thick curd, red chili powder, turmeric powder, garam Masala, cumin and coriander powder, kasuri methi, chaat Masala, lemon juice and salt and mix it nicely (as I will be using ginger and garlic pastes in gravy, so I am skipping in this step) 


Add the chopped vegetables and paneer cubes in above prepared marinade and mix it nicely and make sure each pieces coats evenly with curd Masala mixture and allow them to rest for 1 hour. If you want more flavors, then marinade them for 4 to 5 hours cover with lid and keep this in fridge.





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Heat oil in non-stick tawa or griddle, once the oil is hot enough shallow fry the paneer and vegetables in batch wise and turn them over until all sides are gets little burnt effect and transfer them to plate and keep aside







How to make Paneer Tikka Masala ?

Heat a butter/oil in a pan in medium flame. Add black cardamom, cinnamon, cloves, green chili and sauté for a minute. Add chopped onion, garlic and ginger paste and sauté until it onion turns to light golden color






Add all dry Masala powder i.e. red chilli powder, turmeric powder, garam Masala powder, cumin and coriander powder, salt and sauté them nicely till all raw Masala smell disappear







Add crushed tomato puree and kasuri methi, 1 cup of water, table spoon of all purpose flour mix it nicely and cook them till mixture starts to boil. Adding flour gives nice silk texture and makes curry nice thick in consistency. 









Add prepared paneer tikka and gently mix it with gravy and cook for 2 to 3 mins. Turn off the gas and then transfer the curry to serving bowl and garnish with coriander leaves.





Serving: This curry goes very well with Chapati/ roti /Naan or any Indian bread.


Paneer Tikka Masala


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Paneer 65 Recipe - Restaurant Style

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It is one of the popular dish of starters in all Indian restaurants and I think the reason behind everyone like this snack is, its irresistible delicious spicy tongue tickling taste. Paneer 65 recipe uses fresh grinded spicy paste and coated with curd Masala and deep fried. To learn, check this step by step photo recipe of Paneer 65.



Ingredients:
Paneer – 150 grams

For Grinding:
Green Chilies   –  3 to 4 nos.
Ginger – ¼ inch
Garlic – 4 to 5 flakes
Fresh Curry Leaves – Few

For Masala Mixture:
Rice Flour – 1 tbsp
All Purpose Flour – 1 tbsp
Kashmiri Red Chili Powder – 2 tsp
Garam Masala – 1 tsp (Mixture of many Indian spices - Available in Indian Store)
Pepper Powder – ½ tsp (optional)
Chaat Masala – 1 tsp (optional) - (Available in Indian Store)
Lemon Juice – 1 tsp
Curd – 2 tbsp
Salt to taste

Oil for deep fry

Method:

Take a small size mixer jar and add garlic, ginger, fresh curry leaves and green chilies and blend it in to slightly coarse paste and transfer the paste in to big bowl

 

In the above spicy bowl,  add rice flour, all purpose flour, Kashmiri red chili powder, Garam Masala, pepper powder, lemon juice, salt and curd and mix it well add little water to make dilute paste. The paste should be thick in consistency not so watery

 

Cut the paneer pieces in to cube size and sprinkle some all purpose flour to remove the excess moisture on paneer and add the pieces gently in to mixture and mix well and ensure all the pieces are nicely coated with Masala paste

 


Heat some oil in a pan in medium flame, when oil gets hot add the paneer pieces in batch wise and fry them until paneer pieces becomes crisp and golden color.

 


Serving: Serve Paneer 65 with sauce or with green chutney or you can eaten by itself just sprinkle some chaat Masala on top and enjoy homemade delicious spicy tongue tickling taste evening snack.


Note:
  • Using Kashmiri red chili powder gives nice color to the paneer after deep frying.  If you don’t have then, use regular red chili powder
  • You can use the food coloring to enhance the color
  • To make thick curd: - Tie fresh curd tightly in muslin cloth and twist the cloth nicely and drain the excess water and then use the curd
  • Masala paste should be thick in consistency watery texture paste makes difficult to deep fry and this literally ruins the dish
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Pudalangai Poriyal | Snake Gourd Sabzi

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Vegetable Snake gourd tastes bland itself, so to make it spicier I usually add coconut grated and green chilies paste in the end to enhance the flavor and spiciness to the sabzi. But, in this version I tweaked a little bit and added onion and tomato and smeared Idli Moloaga podi or Gun Powder in the end. It tastes amazingly good.




Here are some dry sabzi recipes in South Indian Style which are quick and easy to prepare Thandu Keerai Poriyal,  Beetroot Poriyal, Beans PoriyalMoong Sprout Sundal, PaasiParuppu Sundal, Kadalai Paruppu Sundal,  MixedPulses Sundal, Kollu Sundal


Ingredients:
Snake Gourd/ Pudalangai – 1 medium (chopped)
Chana Dal/ Kadalai Paruppu/Bengal Gram Spilt – ¼ cup
Onion – 1 Medium Size
Tomato – 1 medium size

Seasoning:
Jeera/ Cumin Seeds – 1 tsp
Red Chilies – 2 nos.
Curry leaves – Few
Hing/Asafoetida – ¼ tsp

Spices:
Haldi/Turmeric Powder– ¼ tsp
Gun Powder/Idli Molaga Podi – 1 tbsp (Available in any Indian Grocery Store)
Salt to Taste
Oil – 1 tbsp


Method:


Nicely wash the snake gourd and scrap and discard the inner white portion and chop them into fine pieces

Take a microwave safe bowl add chana dal and cook for 8 minutes or till dal half tender or Heat a pan with 2 cups of water once it starts to boil add chana dal and cook the dal half tender (which ever option you prefer to use)

Add chopped snake gourd pieces in the same microwave bowl or pan and cook again for 10 minutes and check dal and vegetable cooked nice and tender (don’t cook them in to mushy texture)

Heat a pan with 1 tbsp of oil add cumin  seeds and red chili and  allow them to crackle and then add curry leaves and onion and fry till it turns to golden color then add the chopped tomato pieces and fry for a minute. Add turmeric powder and salt.






Add cooked dal and snake gourd pieces and incorporate nicely with sabzi & and then add gun powder or Idli Molaga Podi mix it nicely and cook for a minute and then switch off the gas. (If you need a curry texture you need to add a half cup of cooked dal and vegetable water in the end.)

Enjoy this flavorful sabzi with roti or chapati.



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Thandu Keerai Poriyal / Green Leaves Sabzi

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Thandu Keerai Poriyali/Sabzi is very easy to cook and healthy way to add green leaves in our diet. Added coconut grated and green chilies paste in the end to enhance the flavor and spiciness to the sabzi. This dry texture sabzi served as a side dish and it suites well with Rasam Rice, Sambhar rice and Curd rice. 


If i try to translate Keerai in English i would say all edible green leaves just like spinach are called as Keerai in Tamil. This sabzi is one such variety of green leaves known as Thandu Keerai. It comes in green and red color leaves. In Marathi, i hope known as Lal Math and Hara Math


Ingredients:
  • 4 cups of Thandu Keerai/Math (nicely washed and chopped)
  • 1/4 tsp Haldi/Turmeric Powder
  • Salt to taste
>For Blending:
  • 2 to 3 Green Chilies
  •  1/4 cup Coconut grated
>For Seasoning:
  • 1 tsp Mustard Seeds
  •  2 tsp Urad Dal / White Lentils ( grown in Indian subcontinent- Available in Indian Store)
  • 1 tsp Chana Dal / Split Black Chickpeas (optional)
  • A pinch of asafoetida / Hing
  • Oil

Time Required: 15 mins


Method:



Nicely wash the green leaves and chop them in to small pieces






Blend the grated coconut and green chilies and keep it aside.









Heat oil, add all seasoning seeds  allow them to splutter.




Add chopped keerai/green leaves, salt, turmeric powder and hing/ asafoetida mix well and saute for 3 minutes.









Add the above blended coconut and green chili mixture and mix well. Adjust the salt if any.









Serve this healthy curry with any rice like Rasam Rice, Sambar rice or Curd Rice.




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Stuffed Okra / Bhindi Fry

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Okra known in many languages as Ladies’ Fingers, Vendakkai, Bhendi, Bhindi, Bendakaya or Gumbo.


Recently I watched Programme in You Tube called “ Paarambariya Maruthuvam”, 
Click here to see this wonderful programme (worth watching)  where in herb specialist Sakthi Subramaniyam Guruji explained about Okra’s nutrition benefits and I was surprised to know its rich source health benefits compounds like: Protein, Zinc, copper, potassium, Vitamins A, K, magnesium, calcium and also act as medicine for blood cancer, skin disease, infertility and anti diabetic.... the list was goes on…  Okra is very low in calories and dense with nutrients.

I was not much fan of this vegetable so far, but this programme has changed my mind set and started to intake this vegetable in all forms.

Here is one such interesting recipe in Maharashtraian Style. Bhindi is stuffed with roasted ground nut powder and besan flour with spices and shallow fried in medium flame. Stuffed Bhindi/Okra Fry curry is very easy to make and suitable to be served as main dish.




Ingredients:
Okra/Lady Finger/Bhendi – 12 to 15 nos.
Besan Flour/ Bengal Gram Powder – 3 tbsp
Roasted Ground nut Powder – 2 tbsp
Garlic and Ginger Paste – 1 tsp
Garam Masala – 2 tsp ( you will get it in Indian Store)
Cumin seeds power – ¼ tsp
Coriander Powder – ¼ tsp
Red Chili Power – ¼ tsp
Turmeric Powder – ¼ tsp
Salt to Taste
Oil fry shallow fry – 2 tbsp

Method:

Take a big plate add above masala ingredients as per picture showed in this picture









Mix it nicely with a drop of oil











Wash the okra nicely and with help of paper towel wipe excess moisture on okra.
Chop off the tips and slit the okra and fill the okra with Masala mixture








Heat a pan with 1 tbsp of oil and add the stuffed okra and cook in medium flame for 8 to 10 minutes.






Stir fry in between and check if bhendi changes color to slight brown,then switch off the gas

Transfer it to serving plate and enjoy the super healthy dish with chapati/roti







Serving: Serve with chapati/roti with curd garlic raita.



Note:
If you want more Masala crispy version- Add onion and extra Masala mixture into seasoning oil and then add stuffed okra and shallow fry it.


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Namak Paare/ Matri

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Namak Paare/ Matri , an authentic snack from North India. In just few ingredients you can prepare this savory snack.  You can have this snack any time of a day and year. It tastes best when served with hot coffee or tea.


Ingredients:

Maida/ All Purpose Flour – 1 Cup
Carom Seeds/Ajwain – ½ tsp
Salt – 1 tsp
Clarified Butter/ Butter – 1 tbsp
Water -1/4 cup
Chaat Masala Powder - 1 tsp
Oil - for Frying

Method:

Step 01) Take a bowl add one cup of maida/All purpose flour, carom seeds and salt and mix it well


Step 02) Add clarified butter and mix well till it coats nicely with the flour


Step 03) Add water little at a time and knead. (Dough should be little stiff so use very little water) add ½ tsp butter in the end and knead and cover it with lid. Let dough rest for 10 to 15 mins

Step 04) Make a small size ball from the dough, grease it with pinch of butter and roll like chapati/Indian bread –just a little thicker than regular chapati

Step 05) Grease the knife with little butter and cut them in to strips and give shape as diamond or long pieces


Step 06) Heat oil in a pan for frying, once it is hot enough drop the little pieces and press them little so it dunks nicely with oil and fry them till all the pieces turns to golden color and transfer it to paper issue to absorb the excess oil


Step 07) Follow the step from 4 to 6 till you consume all the dough.





Serving:  Sprinkle some chaat Masala powder on matri before serving. Enjoy your snack time!:)



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Soya Bean Tikki/ Patty

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When we think of tikki, what comes to our mind first is Potato/aloo tikki.  Here is a healthy alternative for Patato and tikki made out of Soya Bean. Soya Bean Tikki/Patty is one of healthy delicious tasty and spicy snack everyone will love to have. This recipe is mainly made of soya bean and used very little potato mixture to balance the taste. For variations in flavor, you can add green peas, sweet corn and chopped carrot and turn it as vegetable tikki.

Soya Bean Tikki
Soya Bean Tikki

Ingredients:
Soya Bean – 1 cup
Aloo/Potato 1 no(small)
Onion – 1/4 cup (chopped)
Ginger & Garlic Paste – 1 tsp
Besan Flour/ Chickpea Flour – 3 tsp
Fennel Seeds/Sauf – ½ tsp
Red Chili Powder – 2 tsp
Hing/Asafoetida – ¼ tsp
Garam Masala Powder – 1 tsp
Fresh coriander leaves – ¼ cup
Sugar – ½ tsp
Salt to Taste


Method:

Step 01) Heat oil in a pan add sauf/fennel seeds and garlic and fry for 1 min. then add onion and fry till it turns to pink and then add besan flour mix well with onion and stir fry for a minute

 


Step 02) Add boiled mashed potato, red chili powder, hing, garam Masala powder, sugar, salt, fresh coriander leaves and sugar mix them nicely and sauté them for 2  mins.


 


Step 03) Lastly add boiled soya beans and mix them well in low flame for a minute and then switch off the gas. Let them cool for 3 to 4 minutes.

 

Step 04) Divide the mixture into equal portions and rolls them as a ball and give shape like patty/tikki (there is no need of any flour for dusting)


Step 05) Heat non stick tawa/griddle drizzle 2 teaspoons of oil once the griddle is hot enough place 4 to 5 patties and roast until bottom surface turn golden brown and flip each tikki and roast till turns to golden brown. Follow the same process for all the remaining patties.

 

 Serve: Serve hot with Mint Chutney or Tomato Sauce.

Soya Bean Tikki
Soya Bean Tikki


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