1 cup yogurt (3.2 % or higher fat content) 2 tablespoons each ginger & garlic paste 1 tablespoon Kasoori methi 2 tablespoons mustard oil 1 tablespoon deggi mirch Black salt to taste 1/2 teaspoon carom seeds 2 tablespoons roasted gram flour (besan) 2 tablespoons whipping cream Ghee for basting
Directions:
1. Add yogurt, whipping cream, ginger garlic paste, Kasuri methi, mustard oil, and deggi mirch in a bowl and mix well. 2. Add black salt, roasted gram flour, and carom seeds and mix well. 3. Add cubes of malai paneer and let it marinate for 30 minutes. 4. Use skewers to cook, on the grill or on the barbecue. 5. Baste with ghee. 6. Serve with sliced onions and chutneys.
* Note: This marinade can be used for any type of Paneer Tikka. You can also use any other oil/ghee.
Chef Dhillon describes his food as "unpretentiously soulful" and enjoys working with fresh, classic and rustic Fraser Valley ingredients. Proud of his Indian cooking heritage, he understands that Indian spices can do the trick and add to the flavour of so many dishes apart from the good old curry!
In 2014, he moved to Canada, where he worked with the Fairmont Hotel and completed his Red Seal Chef certification requirements. He opened his first catering company, GJs’ Kitchen, in Surrey, BC and quickly learned that the Canadian food scene is quite different from that in other countries.
Try this delicious veggie spin on a meaty favourite-Kebab by Chef Kishore Rangan. Bursting with the goodness of Spinach, peas, and soya as well as khoya it is certainly a delicious appetizer.
Try these delicious veggie spin on a meaty favourite-Kebab by Chef Kishore Rangan. Bursting with the goodness of Spinach, peas, and soya as well as khoya it is certainly a delicious appetizer.
