Paneer Tikka

We love to spend time in our backyard. Although it is unfinished and we do not have a great landscaping done, spending time under the shade of the trees is relaxing and fun. We spread mats on the backyard floor, sit with variety of food cooking on the grill, few drinks, and it is a picnic in our backyard!

By now everybody knows my love for terracotta and charcoal cooking. Most of you know about my little terracotta elephant grill and I just love it. But when I saw another terracotta grill at World Market I immediately had to buy it. It is so cute! I am so ready for a full outdoor cooking challenge now with my grills and tandoor!

My Terracotta elephant grill

My New mini grill!

Last weekend we inaugurated my new grill by making paneer & veggie tikka. Grilled paneer and veggies are my husband's favorite, and together with fresh rotis and chopped onions it is a complete meal. A glass of chilled chaash/yogurt drink makes it satisfying. Paneer tikka can be made on griddle, over electric grill, in an oven, over a charcoal grill, over a panini press, or tandoor. I have tried making it every way and it tastes amazing always.

Ingredients (serves 5-6 people)

14 oz (400 g) paneer

1 cup bell pepper cubed

1 cup cubed onions

1 cup mushrooms(optional)

1 cup cauliflower florets (optional)

2 cups plain yogurt

2 tbsp. red chilli and garlic paste

1+1/2 tsp. salt

1 tsp. red chili powder

2 tsp. garam masala powder

2 tsp. kasoori methi (dried methi leaves)

• Put yogurt in a sieve or a strainer for at least an hour so the the water can drain off. You need thick yogurt, so you can also use greek yogurt.
• In thick yogurt add red chili garlic paste, salt, garam masala, kasoori methi, and red chilli powder. Mix well.
• Add cubed bell peppers, cubed paneer, mushroom, cauliflower floret. Mix well. Cover and keep the mixture aside for an hour.
• Grease metal skewers and arrange paneer and veggies in the skewer. If using bamboo skewers, skewers should be soaked in water for at least an hour before grilling.
• Light charcoal. Wait for 10 minutes till all the charcoal start to burn and get red hot.
• Place each skewer over charcoal heat. Cook evenly all sides.
• Remove and serve in a platter over chopped onions. Sprinkle chaat masala and squeeze fresh lemon over it.
• Enjoy!!

Here is step-by-step pictorial recipe:

Put yogurt in a sieve or a strainer for at least an hour so the the water can drain off. You need thick yogurt, You can use greek yogurt too.

In thick yogurt add red chilli garlic paste, salt, garam masala, kasoori methi, and red chilli powder. Mix well.

Add cubed bell peppers, cubed paneer, mushroom, cauliflower floret. Cover and keep the mixture aside for an hour.

Grease metal skewers and arrange paneer and veggies in the skewer.

Light charcoal. wait for 10 minutes till all the charcoal start to burn.

Place each skewer over charcoal heat. Cook evenly all sides.

Remove and serve in a platter over chopped onions. Sprinkle chaat masala and squeeze fresh lemon over it,

Enjoy Delicious Paneer Tikka!

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Roasted Tomato Salsa

When I want to indulge in delicious non Indian food, I settle with Mexican cuisine most of the time. Although these countries are far away from one another, I feel the food and cooking style is very similar. The use of spices is just wonderful and the innumerable combinations of salsas with different chilies reminds me of variety of chutneys we make in India. Pico De Gallo is nothing but our kachumber salad. Chopped tomatoes, onions, bell pepper, and garnished with lot of cilantro and lime. Even before I came to the US and tasted Pico De Gallo, I used to make this fresh chopped salad to enjoy with my simple dal rice of khichdi :)
 (Click on the picture for recipe)

Spicy red chili salsa is like a garlic chutney and it is perfect to be served with quesadillas and nachos.

(Click on the picture for recipe)

Did you know Mexican food is served with a side of fried green chili? When I saw Carlos, Mexican chef at my work serve this with Mexican lunch, I was really surprised. This just reminded me of street food back home...wada pav, samosa, served with fried green chili seasoned with salt. Super delicious and perfect with the meal. You can serve these in your next Mexican Fiesta.

Slit Jalapeno and deseed it. Deseeding is optional but that will reduce the heat of the chilies. Toast them on a hot griddle with few drops of oil. Sprinkle some salt over it! Enjoy.

Ingredients to make Roasted Tomato Salsa
3 ripe tomatoes
4-5 cloves garlic
1 jalapeno
2-3 dry red chilies
1/2 medium onion
Salt to taste
Juice on 1/2 lime
1/2 cup water

• Roast all ingredients on a griddle or on open flame using a wire mesh.
• Put them immediately in a ziplock bag and seal it for sometime. This process traps the flavors in and also completes the cooking process.
• Grind them in a blender or mortar and pestle. 
• Add salt and lime juice.

Here is step-by-step pictorial recipe:

Roast all ingredients on a griddle or on open flame using a wire mesh.

Put them immediately in a ziplock bag and seal it for sometime. This process traps the flavors in and also completes the cooking process.

Grind them in a blender or mortar and pestle. 

Add salt and lime juice.

Mexican Fiesta!!

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Raw Mango Pickle

Raw mangoes are in season and I can't resist myself from buying few whenever I go to Indian grocery store. It brings back all the memories and makes me super nostalgic. Papa loves Keri or raw mangoes. As soon as they are in season fresh slices of raw mangoes seasoned with salt and red chili powder is served in every meal. It is an excellent source of antioxidants and vitamins needed to beat the heat.

Raw mangoes are pickled so that they can be enjoyed not just when they are available fresh, but throughout the year. As Rujuta Divekar said in her video Indian Food Wisdom, pickles have probiotics or good bacteria to help our digestive system.

Raw mangoes are pickled in so many different ways. Every state and probably every family has their unique way of preserving and pickling based on family needs and palate. The pickle that I made is something that my mom makes. I love this with plain paratha, dal rice, or even simple yogurt rice. In fact the most nostalgic memories I have is when my sister and I used to wash the pickled raw mango in tap water and then enjoy the sourness without any spice :) When I shared this story with my husband, I found out that my husband used to do the same in his childhood. If you have such memory or if you did the same with pickled raw mango do leave a comment below or share it on your FB page :)

Ingredients:

6 cups raw mango cubes

1 cup rai kuria (crushed mustard used for pickling)

1/2-3/4 cup red chili powder (depends on how hot you want the pickle to be

3/4 cup salt

4 cups mustard oil (or any oil of your choice)

1 tbsp. tumeric

1 tsp. hing (asofoetida)

• Select green, firm, raw mangoes.
• Wash and dry raw mangoes well. Cut into pieces, Add 2 tsp. salt and turmeric. Mix well and keep it aside for sometime. 
• Heat oil well. Turn of the heat and let it cool completely.
• Mix rai kuria, chili powder, salt, and hing together. Add 1 cup of oil to the masala. Mix well.
• Mix prepared masala with salted raw mango pieces. Mix well.
• In a clean and sterilized glass jar add all the Spiced mango pieces. 
• Leave it aside for a day. Next day add remaining oil to the spiced mango pieces. All mango pieces should be covered well with oil.
• Leave the jar aside for few days.
• Enjoy with paratha!

 

Wash and dry raw mangoes well. Cut into pieces, Add 2 tsp. salt and turmeric. mix well and keep it aside for sometime. 

Mix rai kuria, chili powder, salt, and hing together. Add 1 cup of oil to the masala. Mix well.

Mix prepared masala with salted raw mango pieces. Mix well.

In a clean and sterilized glass jar add all the Spiced mango pieces.

Leave it aside for a day. Next day add remaining oil to the spiced mango pieces. All mango pieces should be covered well with oil.

Leave the jar aside for few days.

Enjoy Spicy Raw Mango Pickle!