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.
Ingredients:1 cantaloupe, seeded and pulp scooped out 5 or 6 fresh mint leaves 1 Tb honey pinch of cayenne pepper or sliced red chilli pepper 1 cup plain yogurt and milk/soy milk
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With wedding season quickly approaching, brides and grooms are looking for the next ultimate cocktail to serve at their wedding receptions. The Keefer Bar is a Vancouver hot spot offering…
Drinks or more sophisticatedly known as cocktails are just as important as the food in the reception. Along with gorgeous flowers that display a color scheme, signature cocktails have become centerpieces in their own right,
