Paneer Tikka – Indian Vegetarian Appetizer Recipe

Paneer Tikka Paneer Tikka is an exotic appetizer where marinated paneer is skewered and baked in Tandoor oven. Just to keep it simple and easy this Paneer Tikka is baked in the regular oven. if you don’t have oven simply grill it on the tawa with some oil.






Serves: 2 
Preparation time – 10 mins
Resting time – 30 mins
Baking time – 10 mins or until edges char at 550F 

  • Roasted Gram Powder – 2 Tbsp
  • Yogurt (Curd) – 1/4 Cup
  • Oil – 2 Tbsp
  • Garam Masala Powder – 1/2 tsp
  • Dry Fenugreek Leaves (Kasoori Methi) – 1/2 tsp crushed
  • Tomato ketchup – 1 Tbsp
  • Turmeric Powder – pinch
  • Coriander Powder – 1 tsp
  • Salt – to taste
  • Lemon Juice – 1 tsp or to taste
  • Cumin powder – 1/2 tsp
  • Ginger and Garlic Paste – 1/2 Tbsp
  • Paneer (medium chunks) – 250 gms
  • Bell Pepper (cubes) – 1/4 Cup
  • Onion (cubes) – 1/4 Cup
  • Tomatoes (deseeded cubes) – 1/4 Cup


  • Soak the wooden skewers in water overnight or atleast 2 hrs.
  • In a mixing bowl, add in all the ingredients except vegetables and peppers. Mix well. Now the marinade is ready.
  • Add in vegetables, and paneer. Mix gently and rub the marinade to the vegetables and paneer.
  • Cover and rest the mixture for 30 mins atleast overnight  in refrigerator.
  • Preheat the oven to 550 F and meanwhile skewer  the paneer, onion, tomato, bell pepper into the skewers or toothpick.
  • Line a baking tin with aluminium foil and arrange the skewers on top so that all the sides are exposed to the heat.
  • Bake for 10 mins at 550 F or until the edges turn lightly burnt. Rotate them half way through the baking process.
  • Serve with green chutney or ketchup.


  • Use firm tofu for a vegan version instead of paneer.
  • Use Pineapple, grapes or any fruit of your choice to give the paneer tikka a twist.
  • Play with the spice blend for the marinade to suit your tastebuds and experience different flavors.
  • Fry on tawa if oven is not available.
  • Paneer should be firm otherwise one can’t skew them properly as they may break.
  • Use the leftover paneer tikkas and make paneer tikka masala gravy for your next meal.




Gobi 65/ Cauliflower 65 – Indian Appetizer Recipe

+Gobi 65Cauliflower is available all year around in the place we place. I love to make snacks like Cauliflower manchurian. Today I have something different to share using Cauliflower. It is Cauliflower 65 which makes a wonderful snack along with your evening tea or when you have some company.



Serves: 2 to 3 adults
Preparation time:  10 mins
Cooking time: 20 mins

  • Medium Cauliflower (florets, blanched) – 1/2 no
  • All Purpose Flour – 1/3 Cup
  • Corn Flour – 1/2 Cup
  • Curry Leaves – 1 sprig
  • Black pepper powder – 1/2 tsp
  • Kashmiri Chilli Powder – 1 1/2 tsp or to taste
  • Salt – to taste
  • Cumin Powder – 1/2 tsp
  • Coriander Powder – 3/4 tsp
  • Green Chillies (slit) – 5 or to taste
  • Ginger and Garlic Paste – 1/2 Tbsp
  • Water – 1/4 Cup or as required to make a stiff batter
  • Oil – for deep frying


For making Batter:

  • In a mixing bowl add all purpose flour, corn flour, salt, pepper powder, cumin powder, coriander powder, ginger and garlic paste, red chilli powder.
  • Mix well and add water to the dry ingredients to make a stiff and smooth batter without lumps.

For Frying:

  • Add cauliflower florets and mix gently with the batter.
  • Heat the oil for deep frying.
  • Deep fry the cauliflower florets in medium hot oil till they become crispy (approx 7 mins)
  • Fry the cauliflower florets in batches taking care not to crowd the pan.
  • Finish frying all the batter coated cauliflower. Set them aside.
  • In the same oil fry green chillies, curry leaves and add them immediately to the fried florets.
  • Squeeze some lemon juice on top for extra freshness.
  • Serve hot with chutney or sauce of your choice.


  • For blanching the cauliflower simply drop the cauliflower florets into the hot boiling water and let them sit in the water for 10 mins or until they are just tender
  • Rest the batter mixed with florets to get marinated which results in  flavorful Gobi 65. If running out of time, simply fry immediately.
  • For crispy Gobi 65 one should make sure the batter is thick enough to coat the cauliflower florets.
  • While frying the florets take time and fry them on medium heat for 7 mins atleast or until crispy enough.
  • One can use any other vegetable like Potato, soya chunks, paneer, mixed vegetables instead of cauliflower and make different variations.





Celery Chutney – Indian Chutney Recipe

Healthy Chutney that goes well with hot rice, any indian bread and even as a spread for your sandwich.

Serves – 4
Preparation time – 5 mins
Cooking Time – 15 mins
Ingredients :

Peanuts – 3 Tbsp
oil – 2 Tbsp
Fenugreek Seeds – 4, 5 no
Mustards Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Curry leaves – few
Ginger – small piece
Garlic – 1 pod
Asafoetida – pinch
Turmeric powder – 1/4 tsp
Celery (chopped) – 1/2 cup
Tamarind Concentrate – 1/2 tsp or to taste
Cilantro – 3 Tbsp
Procedure :

In a pan heat 2 tsp oil, fry peanuts, wneh the peanuts slightly staart to change their color, add in mustard seeds, cumin seeds, fenugreek seeds and fry till mustard seeds start to pop.
Add green chillies, curry leaves, ginger, garlic, hing, turmeric powder, celery and cook for 3 mins.
Then add in tamarind concentrate, jaggery, salt and cook for 3 mins. Add in cilantro. Turn off the heat and remove all the ingredients from the pan and allow to cool down.
Transfer all of them to blender and blend till you get fine powder, then add 1/2 cup of water gradually and blend till you get a smooth paste.



Rasmalai – Popular Indian Dessert Recipe

Ras malaiA creamy and popular Indian dessert made with curdled milk and flavored with saffron.







Serves – 4
Preparation time – 10 mins
Cooking time – 5 hrs


  • Into a heavy bottomed pan, add in the milk and let it come to a boil. Keep mixing it occasionally to prevent scalding.
  • Meanwhile, into 3/4 Cup of milk add in powdered sugar. Add in yellow food color. Mix well until combined.
  • Squeeze out the juice from the rasgullas by pressing gently in between your palms.
  • Drop the rasgullas into the sweetened milk that we just made.
  • Keep them aside.
  • Meanwhile the milk should have probably come to boil. Add in the saffron.
  • Continue to cook it further until the milk volume is reduced to 1 1/2 Cups.
  • It takes about 10 mins to attain this stage.
  • Keep acraping the sides and the bottom of the pan so that nothing sticks to the pan.
  • So once the milk is reduced to 1 1/2 Cups, add in the sugar and cook for 5 mins.
  • Turn of the heat and remove the thickened milk into a seperate bowl and let it cool completely.
  • So once we have the milk soaked rasgullas and the thickened milk chilled, drop in the milk soaked rasgullas into the thickened milk.
  • Top them with some sliced pistachios and serve immediately.


Vangi Bath (Spicy Brinjal Rice)

Flavoured Brinjal Rice dish … Taste great with gurt or raitha or as it is… Enjoy!!!

Makes – 3 Tbsp of masala powder that is sufficients for 1 cup of uncooked rice
Preparation time – 10 mins
Cooking time – 30 mins

  • Basmati Rice(if not you can use normal rice and add water about 2 and 1/2 cups ) – 1 cup
  • Water – 1 1/2 cups

For masala

  • Clove – 1
  • Cardamom – 1
  • Pathar Phool – 1
  • Kashmiri Red Chillies – 2 (Or Just use 3 normal Chillies instead of the combination)
  • Ordinary Chillies – 2
  • Coriander Seeds – 1 Tbsp
  • Dry Shredded Coconut Powder – 3 Tbsp
  • Chanadal – 1 Tbsp
  • Uriddal – 1 Tbsp

Seasoning Ingredients -

  • Oil – 2 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Dry Red Chillies – 2 no
  • Curry Leaves – few
  • Asofoetida – Pinch
  • Potato (Chopped) – 1 Medium
  • Brinjal (Purple Color Chopped) – 2 Medium
  • Turmeric Powder – 1/4 tsp
  • Salt – to taste
  • Lemon Juice – 1 Tbsp

Procedure :

Soak rice for half and hour and cook the rice and immediately remove from the pressure cooker or the rice cooker once all the steam is gone and spread it in a wide basin or any container to cool it down completely. Take care that every grain is separate and cooked well.

While the rice is getting done work with the masala. Dry roast Cardamm, cinnman, cloves, star anise stirring around continuously and fry on low to medium heat. Remove and set them aside. Now same way fry the dry red chillies, coriander seeds for 3 mins same way as we do the above masala ingredients and finally add in the coconut and fry for just 10 secs and remove to set aside. Similarly roast chanadal and urid dal and set all of them aside. Allow them to cool and blend to a fine powder.

In a separate pan heat oil, season with mustard seeds, cumin seeds, red chillies, curry leaves and hing. Add in cashew nuts and fry till golden. Add potatoes, cover to cook for 3 mins, then add in brinjals and cover to cook till both potatoes and brinjals are done completely but should retain their shape. Add in the masala with cooked rice.

Season the rice with salt, blended masala powder and lemon juice and mix well but take care not to over mix. Serve it as is or with raitha.

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Punjabi kadhi Pakodi

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Jan 06

Paneer Tawa Masala – Paneer Cooked with Chaat Spices

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Dec 28

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