Malai Paneer Tikka - A Vegetarian Starter Using Cream

A dish which is made with milk products is common and Paneer is widely used in many dishes. Paneer is not only good in taste but famous among vegetarians. You can prepare fresh cream at home or can buy from market also. With using cream you can make snacks, starters, Sabzi, Desserts and many more. This time Paneer Tikka is in new form, something spicy but awesome i.e. Malai Paneer Tikka.

Prep Time: 12-15 minutes

Cooking Time: 25-30 minutes

Servings: 4 Person

Level of Cooking: Moderate

Taste: Mild

Ingredients of Malai Paneer Tikka:-

Paneer (Cottage Cheese) cut into cubes and fried 500 gms

Fresh Cream ½ cup

Tomato pureed 6 large

Cumin seeds 1teaspoons

Turmeric Powder ½ teaspoon

Red Chili Powder 1 teaspoon

Asafoetida a pinch

Sugar 2 teaspoon

Nutmeg powder ½ teaspoon

Garam Masala 1 teaspoon

Salt to taste

Oil 2 tablespoons

 

Method of Preparation:-

Heat oil in a non stick pan. Add cumin seeds and asafoetida. Saute for 30-35 seconds. Now add tomato puree in it and mix well.

Add red chili powder, turmeric powder, nutmeg powder and mix well. Lower the heat and cook till the oil surfaces. 

Add cardamom powder, salt to taste and sugar. Mix well. Add cottage cheese pieces and cream into it. All the mixture to boil. Serve hot with chapatti.

KABAB with Papad

Yes you are reading it totally correct. Here is new recipe where you can enjoy kabab with Kurkure Papad. Something spicy but crispy also. You can serve them as starters in party.  This dish is deep fried using some potatoes also. Let’s have a look to this recipe-

 

Prep Time:  10 minutes

Cooking time: 10 minutes

Pieces: 6 rolls

Ingredients-

8 Papad- Broken into small pieces

1 cup boiled and mashed potatoes

½ cup plain flour (maida)

1 ½ cup tablespoon finely chopped green chilies

½ teaspoon red chili powder

½ teaspoon garam masala

1 teaspoon lemon juice

2 table spoon chopped coriander leaves

Salt to taste

Oil for deep fry

Method of Cooking-

Add plain flour and ¾ cup of water in a deep bowl and mix them well. You can use whisk or can do manually. Keep it aside.

Now add mashed potatoes, garam masala, green chilis, red chili powder, coriander leaves, salt and lemon juice. Mix them well. 

Divide this mixture in 6 equal portions by giving oval shape.

Dip each roll in plain flour paste and then roll into papad till they all covered with papad pieces from all sides. (Here raw papad is used.)

Heat oil in a non stick deep fry pan or kadhai in which all rolls will be fired. Fry only 2-2 pieces at a time till golden brown colour appears from all the sides.  

Drain on an absorbent paper.

Serve hot with green chutney.