party ideas

Paneer Tikka Haven – A curry, An appetizer & a Soft Taco Wrap!

March 14, 2015 by 29 Comments

You are in for a treat today. Just to warn you that it is going to be a long post with 2 basic recipes and 3 assemblies. So have patience and do read it till the end. This might generate ideas in terms of other ingredients like firm tofu and cauliflower for vegans and others! I will be less chatty in this post and keep it to the point but with lot of pictures like the ones below! I had to create the collages and adjust pictures in 1 scene so that I can focus on my recipe! If I didn’t have to choose, this one could have been flooded with clicks.

Paneer Tikka is quintessentially a punjabi dish, so popular in Delhi region of India. I say “Delhi Region”, since Delhi is a cult in itself when it comes to food, culture and lifestyle. A statement making region of India besides being the capital of the country.

A lip smacking curry with balanced flavors of tang, spice and slightly sweet along with pan grilled marinated paneer tikka, which adds to the depth of the flavors. A curry that is absolutely perfect in itself to go with koftas, eggs, mixed vegetables etc. And if you want to think outside the box, serve it as a dipping sauce along the side of bite sized naans and other varieties of grilled and Barbequed food, just like your marinara! It’s that versatile.

Wrap or Kathi Roll or Soft Taco or a Gyro ! So many names to pick from! The result is the ultimate pleasure of wrapping it up in a soft naan/roti (or pick your bread), drench with some curry sauce, squeeze some lemon juice. Biting through it with dripping sauces, splattering all over the face. A mouthful slurpy bite – hitting the spot right in the mouth and just yummy.

See I did talk :(. Sorry! Starlight to te business now . Promise.

Paneer Tikka Masala as an Appetizer

Paneer Tikka Masala Appetizer

Servings: 6-8
Difficulty: easy
Print

Kitchen Equipments Required

Chopping board, knife, a bowl with lid for marination, heavy bottom pan (hard anodized preferred), a stirring spoon.

Ingredients

Oil – 1 tbsp

Marinade

Paneer – 400 gms

Green Bell pepper – 1 big

Onion, Red – 1 big

Yogurt – 1/3cup

Besan / chickpea flour – 1&1/2 tbsp

Kashmiri red chilli or Fancy Paprika – 2 to 3 tbsp, it adds nice color without much heat.

Garam Masala – 1 tsp

Kasuri Methi – 1 tsp

Lemon juice – 2 tbsp

Ginger – 1 tsp, freshly grated

Garlic – 1/2 tbsp, freshly grated

Salt to taste

Note – You may use 1 tbsp of Tandoori Masala in place of kashmiri mirch, garam masala and Kasuri methi. Also, spice levels can be adjusted to perinatal taste. This dish is particularly enjoyed, bit on high spice notes. Tone the spices down if you like moderate heat.

Method

1. Chop and cut Paneer, bell pepper and onion into similar size. You may keep them big if you want to do a barbeque style and skewer them. Or you may keep them small like I have done, if it is served dry and in a platter.

2. Take a big bowl. Add yogurt, besan and spices to it including lemon juice and ginger garlic. Mix well.

3. Add chopped paneer, bell pepper and onion. Toss well to coat uniformly. Cover and refrigerate for 4-6 hours. You may keep it marinated overnight also.

4. When ready to grill or pan fry, heat the heavy bottom pan with oil in it. Coat the sides of the pan well with oil. I use minimum amount. If you like more, add more oil.

5. Once the oil is hot, add the marinated paneer, onions and bell peppers to the pan along with the extra yogurt etc.

6. Pan grill /fry them on medium low flame for 8 to 10 minutes while tossing ocassionally for even browning and cooking.

7. A lip smacking tikka masala is ready. You can skewer them and oven grill at 425 F / 210 C or on the electric hot plate. Make sure that your bamboo skewers are drenched in water for few hours before they go in the oven or you will have fire hazard.

8. Serve them with party picks along with some lemon wedges, Green Coriander/ Cilantro Chutney. I am telling you that this is the best food that could happen to you. I topped mine a bit with curry sauce.

Enjoy as is or in further recipe follow ups, as mentioned below.

Paneer Tikka Masala Curry

Paneer Tikka Masala Curry

Servings: 6-8
Difficulty: easy
Print

Kitchen Equipments Required

Heavy bottom pan with lid (hard anodized or non stick preferred), stirring spoon, blender, chopping board, knife.

Ingredients

Oil – 1&1/2 tsp

Onion – 1 small, chopped roughly

Tomatoes – 3 medium, chopped roughly

Ginger – 1/2 tsp, chopped

Garlic – 1 pod, chopped

Cumin seeds – 1 tsp

Coriander powder – 1 tbsp

Red chili powder – 1/4 to 1/2 tsp

Garam Masala – 1/2 tsp

Kasuri Methi – 1/2 tsp

Salt to taste

H
oney – 1tsp

Milk powder – 2 tsp. You may use heavy cream instead, but towards the end. Vegan followers can use 2 tsp of cashew or almond meal/ paste.

Method

1. Heat oil in the pan. Add cumin seeds and reduce the flame. Once the seeds crackle add ginger and garlic and sauté for few seconds on low flame. Now add onions. Sauté the onions on medium flame till they are reddish golden.

2. Add chopped tomatoes, coriander powder, red chili powder and salt to it. Stir well. Cover and cook on medium flame for about 8-10 minutes till onions and tomatoes are married well and become one.

3. Switch off the flame and let the curry paste come down to the room temperature. Once cooled, transfer the paste to the blender with 1 cup water. Purée it smooth.

4. Transfer the purée back to the pan. Add Kasuri methi, garam masala, honey and milk powder to the curry. Of the curry is still very thick, add 1/2 cup water more. It thickens whole cooking anyways.

5. Bring the curry to boil. Lower the heat and let it simmer for another 5-7 minutes. Do the spoon lick taste, adjust salt, honey and garam masala, oy if required. We bet family has different taste so go with your family’s choice.

6. Your curry is ready. Add the pan grilled paneer tikka and stir well. Cook for another 2-3 minutes.

7. It’s done! A lip smacking delicious curry is ready to be devoured with rice or naan or roti or parantha. Just about anything.

Note – This is Gluten free recipe. To make it diabetic friendly, skip the honey and if required use a tiny amount of sugar free.

Paneer Tikka Masala Wrap / Soft Taco / Kathi Roll

Paneer Tikka Wraps

Difficulty: easy
Print

I am going to throw a general idea here to personalize your wraps or soft Tacos or Kathi Rolls! No fixed measurements.

Ingredients

1. Roti or Soft Taco or Paranthas or Roomali Roti or Pitas or Naan

2. Paneer tikka

3. Curry

4. Pickled onions

5. Cilantro Chutney

6. Lemon wedges

7. Cilantro leaves

Assembly

1. Take a wrap. Arrange some grilled onions and peppers at the bottom. Top with grilled paneer cubes.

2. Add a layer of curry or Green Chutney (your choice). Top with some pickled onions and cilantro leaves. Squeeze some lemon juice.

3. Fold and bite into the heavenly wrap.

Note – To make it gluten free use corn tortillas.

Enjoy this weekend with these amazingly delicious recipes.

I am taking my platter to share at Angie’s Fiesta Friday, co-hosted by lovely ladies Jhuls and Mila . I am sure that the lovely crowd there is going to drool over it!! I hope I have made enough for the whole gang or else, I have to give very small portions to everybody!!

Sonal

Baingan ka Bharta / Roasted Eggplant Mash

October 31, 2014 by 57 Comments

Baingan means Eggplant or Aubergine or Brinjal or Bademjan in different parts of the world! Bharta means Mash!

A rustic and finger lickingly delicious dish from the state of Punjab in Northern India. Punjab used to have a culture of Saanjha Chulha, which means Common Stove. A neighborhood would have a big clay oven and the women of the neighborhood would gather in the evening there to cook their rotis / breads together. It is still prevalent in very small towns called pind but a rare commodity. That stove was lit with wood and other natural ingredients, so after the breads were done, they would put a big vessel of lentils to cook overnight on that and would bury potatoes, sweet potatoes, yams, eggplants etc in the lower portion of that stove which has sand at the bottom. By the morning, they would have a nicely done slow roasted vegetables available for cooking. Interesting? I think so :).

I am dedicating this post to Sue of Birger Bird for her love of Bharta, as she mentioned to me last time on my korma post! I hope you enjoy this Sue as much as I do! One of my favorite dishes in the whole wide world :).

Serves : 4 to 6

Kitchen Equipments Required : chopping board, knife, big pan with lid or Kadhai (nonstick or hard anodized preferred), potato masher or a stir spoon, baking tray, oven.

Ingredients :

Eggplants : 800 gms or 1 big or 2 medium.

Onions : 2 big, chopped fine

Tomatoes : 4 big, chopped fine

Ginger : 1 big piece, minced

Garlic : 3 big pods, minced

Green chilies : 1 to 2 or 1/2 of jalapeño, minced

Cilantro / coriander leaves : 1/2 cup packed, washed and chopped fine.

Oil : 2 tbsp

Cumin seeds : 1 tsp

Turmeric : 1/4 tsp

Coriander powder : 2 tbsp

Red chili powder : 1/4 to 1/2 tsp, as per taste

Fennel powder : 1/4 tsp, optional

Garam Masala : 1 to 2 tsp, a super taste

Salt : as per taste. I used 1&3/4 tsp and my food is not very salty.

Method :

Prepping the Eggplants / Brinjal / Aubergines : Traditionally the eggplants are roasted in tandoors (clay ovens). The slow roasting releases juices and gives them a smoky flavor with charred skin which is a peculiar trait of this dish. In the absence of tandoors for home preparations, people roast them over direct and low flame of the gas stove.

Another way, that I follow is I broil or grill the eggplants in the oven. Put the oven on Broil / Grill setting and line a baking tray with foil. Grease it lightly. Cut the eggplant in small pieces and roast or broil them in the oven from 2 sides till they are golden. Now while broiling or grilling , it is important to be alert so that the eggplant pieces do not burn. It takes about 8 to 10 minutes for the whole procedure. Once done, take them out and cool them slightly. Then peel the skin from the pieces. Yes, it’s skin free ;). Refer to the picture below.

Heat oil in the pan. Add cumin seeds and let them crackle. Once these crackle, lower the flame. Add ginger, garlic and green chilies. Sauté for few seconds.
Now add the chopped onions to the pan and sauté on medium flame till they turn reddish. It takes about 10 minutes. Note : Do not stir constantly since it leads to the loss of heat and takes it longer to brown the onions.
Add chopped tomatoes and mix well. Let it cook for 4-5 minutes till the tomatoes become soft. Now add all the spices besides garam masala. Mix well and cook on medium flame for another 7 to 8 minutes till onions and tomatoes look happily married.
Now add the peeled eggplant pieces. Mix well. Use the potato masher and mash the whole thing well to bring it together as a mash.
Cover the pan with lid and cook for 10 more minutes on lower medium flame. Stir occasionally. Note : The key to the taste of this dish is, longer you roast it on low flame, more flavors !

Serving Suggestions :
1. This can be a fantastic dip like baba ghanoush along side of some cut naan pieces for any party.
2. Best eaten with rotis, paranthas and naan.
3. I can eat it as is and another of my favorite is eating this with a thick slice of rustic bread. Yum!

Taking it for the share at Angie’s Fiesta Friday, co hosted by Marghy and jhuls

I hope you enjoy it as much as I do :).
Sonal

Baked Imitation Matar Kachoris or Baked Peas Roundels

March 14, 2014 by Leave a Comment

Matar Kachoris are such a wonderful snack to be enjoyed with some hot ginger tea. Such a yumm combination. Have some friends visiting you and the piping hot Kachoris and tea make the perfect setting for some catching up, exchanging notes and a great laughter…some stolen golden moments.

I am a much bigger fan of baked savory than the sweet baked goodies. The hot potatoes filled ones, the jalapeño and cheese filled, corn black beans filled ones and the list is unending. I made some Green Peas filling this time for these baked versions. Originally they are deep fried and their crust is more like a short pastry texture…but I had to make them of low guilt pleasures ;)).. Is that even a word?

I kept the shell of these roudels very thin so that the stuffing cans be enjoyed to the fullest. A paper thin crust with green peas spiced with Indian curry flavors.

Here is the recipe. I promise you won’t regret it. I enjoyed mine with Green Coriander Chutney and Tamarind Chutney.

Yields : 16-20 Roundels or Kachoris

Crust Making
Ingredients :
Refined Flour : 2 cups
Oil : 4 tbsp. you may use any kind of oil. Ghee is used traditionally.
Baking soda : 1/2 tsp
Vinegar : 1/2 tsp
Salt : 3/4 tsp
Ajwain/carom seeds : 1/2 tsp, optional.
Water to knead the dough.
Method :
Crust : Mix all the dry ingredients in a big bowl. Add vinegar and oil. Rub between hands to give them bread crumb consistency. Now add little water at a time to make a stiff dough. Cover with wet muslin cloth and set aside.

Filling :
Ingredients :
Oil : 1tbsp
Onion : 1 chopped fine
Green peas : 2 cups
Turmeric : 1/2 tsp
Coriander powder : 1 tbsp
Garam masala : 1 tsp
Method :
Heat oil in pan. Add onions and sauté them till golden brown. Now add all the spices and sauté for few seconds. Add green peas, mix well. Cook on low flame for 7-10 minutes till it is well cooked and reduces in amount. It will become dry. Keep stirring. Cool the stuffing to room temperature.

Putting the Roundels or Kachoris together:
Preheat the oven at 375*F. Line a baking sheet with parchment or butter paper.

Now take the dough and divide it into 16-20 balls. Cover them with wet muslin. The muslin should not be drenched.

Now take one ball. Roll it into 3-4 inch disc. Place 1&1/2 tsp of stuffing in the middle of the disc. Bring the sides to the center and press them tight, leaving no hole. Place this Roundel or kachori , seam side down on the baking sheet. Finish the rest similarly. Keep the finished Kachoris covered with wet muslin so that they don’t dry.

Bake them for total 20 minutes. After 10 minutes, flip them for even baking. After 18 minutes in total, take them out, spray or brush them lightly with olive oil or any cooking oil. Put them back for baking for another 2-3 minutes. All done in 20 odd minutes. Enjoy :).

Spicy Black Beans stuffed Rolls or Black Bean Burger Reconstructed

February 8, 2014 by 60 Comments

Soft Rolls filled with earthen beans and melting cheese.

Tempting? Eh!

It’s weekend and weekends are all about food at my place. Routine sounds boring and food sounds fun so thinking outside the bowl this time :). I swear, I dint look up this recipe anywhere….wanted to combine 2 great things together…my favorite black beans either as soup or as a patty for a burger. Black beans it is! Spiced with jalapeño, jazzed with onions and decked with some cheese. Stuffed inside bread dough and baked like rolls! Wouldn’t they make an awesome awesome appetizer for any party. I know the NFL is over but hey…Create an event just to enjoy these :). I have a number as spicy and jazzy as this one on my mind to accompany my weekend post…well when you make a late entry to a party called Fiesta Friday at The Novice Gardener, you got to make it grand ;).. Listen to this while reading the recipe.

Also, sending this recipe to the KFB Yeasty Feasty – The online baking event. I really hope both my event managers don’t mind my “killing two birds with one stone” attempt here. I got one life you know ;)).

The best part is my 2 little devils loved it….I made few without the cayenne sprinklings… They didn’t mind the jalapeño in it..I guess because it was soft and effortless when came to chewing:). That says it…no! I ate for my dinner and my breakfast…that tells how filling and delicious it is. Gap gyre bringing it to the room temperature, I packed them in a box with plastic cling wrap on top to maintain the softness.

I am going to start with the making of these beauties without much more blabber. One more person, I would like to thank is Chef Karen. She is a trained advanced culinary and pastry art Chef from the Le Cordon Bleu Dusit Culinary School. She is French but currently resides in Bangkok, Thailand. Happened to connect with her over a FB group of foodies called Chef at Large. Such an awesome and down to earth person she is…… Hugs to you Karen for giving me your grand tip of yeast to flour ratio when it comes to baking. Sharing with all you lovely readers too : it is 10% yeast in the ratio of flour taken…well most of the times. I have used 300gms of flour in total and used 3 gms of instant yeast. I have realized that measuring on a scale is way much better than dumping the packets and cups in a Baked bread or cake.

My advise before you start reading this post is : the length of the post shows that you can actually do it. I have included as many pics of the process as possible to make it easier for all of you to follow. Have patience and try it. I bet even the newbies at baking can pull this off.

Ingredients :

Buns :
Whole wheat flour : 150 gms, approximately 1 cup
Refined flour : 150 gms, approximately 1 cup
Instant yeast : 3 gms, or 1/2 tsp heaped full
Oil : 2 tbsp +1 tsp
Warm milk : 1 cup + 1 tbsp
Salt : 1/3 tsp
Sugar : 2 tsp
Note : You may use active dry yeast. Proof it in warm milk with sugar for 5-7 minutes till it froths up nice.

Stuffing :
Oil : 1/2 tbsp
Black beans : 1/3 cup, cooked or canned
Onion : 1/2 cup chopped fine
Garlic : 3 pods crushed or minced
Jalapeño : 1/2 chopped fine
Salt : to tatse
Oregano : 1/3 tsp
Cumin powder : 1/4 tsp
Mexican cheese blend or cheddar : 1/2 cup

Method :

1. Stuffing :
Heat the oil in a pan. Add garlic and onions to it and sauté for 2-3 mites till onion becomes tender. Then add black beans, jalapeño, oregano, cumin powder and salt. Mix well and cook for 2 minutes.don’t add the cheese at this point.once cooled, then add the cheese.

2. Buns :
Mix all the dry ingredients together in a big bowl. Make a well in the center. Add 2 tbsp oil and warm milk. Bring it all together to make dough. It will be slightly sticky. Apply 1 tsp oil to the dough and knead for 10-12 minutes. It will become pliable and smooth.

Place the dough in a lightly greased bowl and cover it with a cling wrap. Put it in a warm place and let rise for 60-90 minutes. In a warm weather, 45-60 minutes is enough. But it is so cold here. It took my dough almost 90 minutes to double up.

Take the dough out on a clean working surface. I used my cutting board. Punch it down gently. Roll it into a long roll. Cut out 10-12 equal portion pieces.
Now take one piece of dough. Roll it gently and flatten it between your palms. Scoop approximately 3/4 to 1 tbsp black bean and cheese mixture and add in the middle of the flattened dough.
Pull the sides of the dough to the center and close it tightly. Place it on the greased baking tray, seam side down. Finish the rest of the dough similarly. Place the stuffed dough balls at least 1″-2″ apart, since they will rise more.

Cover the baking tray up with a plastic cling wrap. Let it rise in a warm spot for another 30-50 minutes till it doubles up again. It took me 50 minutes, again because if the cold weather and lack of moisture in the air. Meanwhile, preheat the oven at 350*F.

After doubling up, they will look like this.

Take some cold milk in a bowl. Brush the top of the buns with some milk for keeping them moist and help them pick up the color. I have sprinkled few with cayenne pepper for extra kick.

Bake in the oven at 350*F for 25-30 minutes till they turn slightly golden on the top. Take them out. Let cool on the cooking rack. Enjoy while still warm.

Front of the bun

Back of the bun

Proudly displaying KFB logo of the event.

Potato and Peas Pockets (Baked) : Happy Birthday KFB

January 26, 2014 by 30 Comments

Wishing KFB a very happy birthday for completing one year successfully.

When Sarani Tarafder of Back to Basics, Cocoa Wind contacted me to participate in this wonderful and absolutely eye drooling virtual birthday party of KFB, I was ecstatic. Thanks Sarani for calling out for me :). KFB stands for Kolkata Food blog and is a group of some wonderful bloggers who connect and share and create food and events. The KFB event of the month is their birthday celebration, where they are calling all the foodies and bloggers from all around the globe to submit their yummy appetizers and/or desserts. It is a virtual party. Sounds like so much fun :). Check out their FB page, to see more fun recipes to add to your collections.

I am going to the party with my Baked Peas and Potato Pockets, which are a healthier take on fried bread Rolls :). I am sure they are going to be such a party pleaser since they are “healthier” and oh so delicious and very cute. A perfect finger food.

I know you want it…fresh out of the oven, hot and yummy!

Ingredients :
Yields : 10 pockets
Serves : 5

Oil : 1/2 tbsp
Black mustard seeds : 1/4 tsp, optional
Potatoes : 1 cup or 1 big, boiled and grated
Peas : 1/2 cup. If using frozen, thaw and microwave for 2 minutes. If using fresh, boil till soft.
Bread slices : 5. You may use white or wheat or whole grain or multigrain.
Garam Masala : 1/2 to 1 tsp, as per taste. I used 1 tsp and loved the heat.
Salt : to taste
Notes :
You may substitute the Garam Masala with Italian spice mix or Cajun Spice mix as well.
Potatoes and Peas can be substituted with Corn kernels, jalapeño and Cheddar stuffing as well.

Method :

Preheat the oven at 450F or 225C. Line a cookie or baking sheet with foil.

Heat oil in a pan. Add mustard seeds. Once they crackle, add Garam Masala and salt to taste. Stir for 10-15 seconds on low flame.

Add grated potatoes and peas. Mix well with the spices. Cook for 2 minutes. Your stuffing is ready.

Now take a cutting board or use a clean counter. Put a bread slice on the board. Flatten it out with Rolling pin.

Cut the flattened slice with a knife into 2 triangles. Dampen the slices lightly with wet hands. Do not drench with water. Make sure the crusty sides are nicely wet. Add 1 Tbsp of filling in the center of each triangle.

Now start packing it up. Bring one long arm of the triangle on top of the filling. Now bring the other long arm on top. Covering it from 2 sides. Now bring the tip of the triangle down and press covering it from 3 sides. If required, use slightly damp hands to press them and set them. Little tear, if happens, doesn’t matter. Try not to tear though. Be gentle.

Place this finished pocket on the baking tray, seam side down. Finish all the remaining filling and bread slices to make these cute pockets.

Bake at 450F or 225C for 8-10 minutes, on the top rack or adjust the racks accordingly in the oven. Flip the pockets at the interval of 4-5 minutes for even browning. If you want darker color, broil on high for 1/2 minute each side. Please please please do not leave them from your sight for a single second or else they will burn. The deliciousness is ready. I bet my party people will love the no oil crunch of these oh-so-cute pockets ;).