Pakoras/Fritters are a easy to make snack. With a mix of few simple ingredients you can make any kind of pakora in minutes. You can use you choice of veggies in making pakoras. Onion pakora, aloo pakora, plantain pakora, eggplant pakora & few more are the most common one's. But you don't have to limit them just to veggies & can sure enjoy them with paneer, tofu or any choice of your meat too.
I made these paneer pakoras as a evening snack & they turned out to be awesome. The spices & lemon juice sure make this pakora's tempting. Pakora's don't need any side chutneys, but if you want you can enjoy them with ketch up, green chutney or any side dip of you choice.
For this week theme on BM we are showcasing "North Indian Party Starters". I'm starting this marathon with "Paneer Tikka" recipe. Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47.
Prep Time-10mins
Cook Time-15mins
Serves-4people
Ingredients
20Bite size paneer pieces
Oil for deep frying
For Batter
3Tbs gram flour
1&1/2Tbs rice flour
3Tbs water
1/2Tsp lemon juice
2Tsp chili powder {adjust as needed}
2Tsp ginger garlic paste
1Tsp coriander powder
2Drops red food color
Salt to taste
Directions
- In a bowl take all the batter ingredients other than water. Mix them all with 3tbs water to a smooth thick paste. Adjust salt & chili powder if needed.
- Heat a deep pan with oil. Add a drop of batter & it should lift back immediately. Oil is ready for frying.
- Roll paneer pieces in the batter & coat them well around with it.
- Drop in the batter coated pieces one by one as many as the pan fits.
- Fry them on both sides to crisp. Remove pakoras on to a paper towel layered plate.
- Add in the next batch off paneer pieces & repeat the same.
- Serve them with finely sliced onions & chopped coriander leaves.
Note
- While frying don't overload the pan with battered pieces. Leave them some space to fry all around.
- You can totally skip food color in the batter. Pakora will look dark yellow in color instead of red.
- Replace paneer pieces with your choice of veggie to make some delicious pakoras.
Follow me on "Facebook", "Google+", "Pinterest", "Instagram" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
Paneer Tikka is a delicious appetizer or a starter dish for any kind of occasion. I made a individual piece tikka's, which are easy to serve. Paneer tikka's are basically made in tandoori oven's when they are served at restaurants & not having a tandoori oven will not stop one to make them at home. Few easy ways to make them are you can pan fry them on stovetop, grill them in oven & can also barbecue them to attain the restaurant style taste. Marinating time plays a big role in making delicious tasting tikka's. The longer the veggies & paneer sit in marinade the better they taste.
Prep Time-45mins {marinade+prepping}
Cook Time-10-15mins
Serves-4to6people
Pairs well with mint chutney, sweet mango chutney or green chutney.
Ingredients
12Big pieces of paneer cut in cubes
1Small chopped in to big pieces
1bell pepper chopped in to big pieces
For marinade
1Cup thick curd
1&1/2Tsp chili powder
1Tsp chat masala powder
1Tsp garam masala powder
1/2Tsp turmeric
Salt to taste
12New toothpicks
Directions
- In a bowl mix all the marinade ingredients. Adjust salt & spice's if needed.
- Add in chopped veggies & paneer. Mix the well & make sure the marinade has covered the veggies & paneer. Allow it to sit for minimum of 30mins & it can extend up to 2hrs.
- Screw veggies & paneer as shown in the picture. I used 2onion's, one paneer piece & capsicum. Repeated the pattern with rest of the ingredients.
- Heat a non-stick pan & slightly oil it. Add the screw's to pan one by one & leave some space in between for them to cook perfectly.
- Rotate the skewers to evenly cook them on all sides. Once they are cooked perfectly, add rest of the skewers to pan & cook them perfectly on all sides.
- Paneer tikka's are ready to serve.
Note
- You can add cumin coriander powder to the spice mix for an added flavor.
Follow me on "Facebook", "Google+", "Pinterest", "Instagram" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
Paneer dishes are a favorite & must have one's at home. In a week we gobble on much more than 2people can. Sometimes I use these tempting cheese cubes to calm my hunger at nights. Paneer is healthy & for sure one should limit the consumption. Too much of anything is not good.
I'm sharing this "No Garlic No Onion" Paneer Masala Curry recipe with you all. It's mild in flavor, creamy in texture & yummy in taste. Frankly I love adding onion to any curry, I believe that addition of it adds flavor to curry & makes it much tastier. But sometimes I like to slip it from cooking & love enjoying satvik food.
Prep Time-15mins
Cook Time-25mins
Serves-3People
Pairs with rice, roti & naan.
Ingredients
2Tbs oil
2&1/2Cups paneer cubes
3Tbs oil+2Tsp butter/ghee
1Tsp cumin
Cinnamon small piece
2Elachi's
2Tsp grated ginger
4 Tomatoes pureed
1Tsp garam masala powder
2Tsp chili powder
1Tsp coriander cumin powder
2Tbs cashews {soak in milk for 15mins}
1/2Cup milk
1Tbs kasoori methi
Salt to taste
1Tsp sugar
Coriander for garnish
Directions
Frying paneer
- Heat with pan with 2tbs oil. Add in chopped paneer to pan & fry them crisp. Dry them on a paper towel.
For gravy
- Heat pan with oil & ghee. Add cumin, cinnamon & elachi to pan. Fry for few seconds till the jeera goes to light brown in color.
- Next add in ginger & pureed tomato pulp to pan. Mix them well & bring it to boil.
- Add in garam masala powder, chili powder, coriander cumin powder, salt & sugar to pan.
- Cook them on low heat. Mean while grind cashews & milk to a smooth paste. Add it to the pan along with kasoori methi & cook it on low heat for 5mins.
- Add in the fried paneer to gravy & cook on low heat till the gravy becomes thick. Adjust salt & chili powder if needed.
- Once the gravy thickens swith off heat & garnish with coriander leaves.
- Serve warm with a slice of lemon.
Note
- Skip the frying part of paneer if you want t add in the paneer as it is.
- You can replace oil with ghee. But mixing both with cut down some fat from ghee, while making the dish flavor full.
Follow me on "Facebook", "Google+", "Pinterest", "Instagram" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
