HURRICANE PANEER TIKKA

This by far has been the MOST requested recipe on my IG – @thepalatetrails DMs, and comments. I had so many non-stop messages about the recipe that I had to cook these again and share a step-by-step with you y’all! Hope you like it. Its quick to make, minimal ingredients and best taste. Perfect for appetizers and those spring/summer weather. Serve with your favorite cocktail, mocktail or beer.

Ingredients: (serves 8 – 2 pieces per person)

  • 1/2 cup full fat yogurt
  • 1 tbsp lime/lemon juice, freshly squeezed
  • 1/2 tsp ginger-garlic paste
  • pinch of turmeric powder
  • 1 tsp MDH tandoori barbecue masala (all Indian store carries Tandoori masala)
  • approx. 1 tsp salt (adjust per your taste)
  • 1/2 tbsp corn starch
  • 1 pound paneer, cut in 16 thick rectangular pieces
  • Apollo Kataifi – shredded phyllo dough, thawed (I buy it from Mediterranean store)
  • Fresh cilantro for garnishing
  • Oil
  • Ketchup/Chutney to serve with the hurricane paneer tikka
  • Scissors for cutting the dough

METHOD :

  • Preheat the oven to 350F plus line the 9×13 baking tray w/ parchment paper.
  • In a wide bowl, combine yogurt, lime juice, ginger-garlic paste, chili powder, turmeric, salt, corn starch and tandoori masala. Mix well.
  • Add paneer, and gently combine the marination so the paneer is coated on all sides. Immediately keep the mix in fridge for 10 minutes.
  • Unroll the Kataifi dough, and place it in a plate. You’ll be able to see bundled strands. Pick one end and use a scissor to cut the dough. the shredded dough would be about 1-2 inches wide and 7-8 inches in length.
  • Take out the paneer from the fridge. Now for each paneer piece, spread a shredded bundle on a plate and wrap dough tightly around each marinated paneer. Be gentle with the dough as the strands are very delicate. Line them up side by side in the baking tray. four each row should do.
  • Repeat the same for remaining paneer pieces. Drizzle some oil over each hurricane paneer piece. DO NOT over drizzle oil – 1/2 tsp per piece would suffice.
  • Bake for 6 minutes; flip each piece and then bake for another 6 minutes. Lastly, for a charred – crisp golden brown look – broil on high for exactly 1 minute.
  • Remove the baking tray from oven and let it cool.
  • Garnish with cilantro and serve w/ ketchup or chutney.
  • Bon Appetit 🎉🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky


Matar ki Tikki (Green Peas croquette)

During winters, green peas is the next best thing that has happened to main kind. When I was a kid, I never liked the taste of green peas. Nevertheless, my mom used to force feed green peas in some form. Sometime it was green peas pulao (pilaf), or matar paneer (Cottage cheese with green peas), or in a hara bhara kebab (green cutlet) form. It is one of the popular winter tea snacks in the evenings.

After moving to the United States, I started liking green peas because if was ‘sweet.’ When amalgamated with mashed potatoes, chickpea flour and spices, it not only has the taste but also becomes an abundant source of nutrients. Here is the recipe –

Ingredients:

2 cups green peas (blend it per your texture preference, I personally like a mix – some whole peas, some partially blended and some mashed. )

1 boiled & mashed medium sized potato

1 cup washed & chopped cilantro (or coriander)

1/4 tbsp kitchen king masala

1/4 tbsp turmeric

1/2 tbsp cumin seeds (or jeera)

3/4 cup chickpea flour

Bread crumbs of 2 bread slices

Salt to taste

Method:

*In a bowl, combine all the ingredients and mix them thoroughly. If you feel the mix is sticky or watery, add 1 tbsp chickpea flour.  This should help with the stickiness.

*Grease your palms to maket cutlets/croquettes. Shape it per likeness – round, oval, or cylindrical.

*Heat a pan with 3-4 tbsps of oil and shallow fry the cutlets 4-5 at a time until golden brown on both sides.

*Once done, move the cutlets to the paper towel/napkins to get rid of excess oil.

*Serve hot with coriander mint chutney or ketchup.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky