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.
My dear friend Paul had never tasted Indian food until he met me. He now loves paneer, and loves this salad. When I showed him how to make this Indian…
For the dressing 1/4 cup fresh lime juice 1 Tbs. grainy mustard 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/4 cup extra-virgin olive oil 2 large cloves garlic, mashed to a paste 2 tsp.…
Ingredients: 2 big ripe mangoes, peeled, pitted and cut into 1 inch cubes 1/2 English cucumber, cut lengthwise into quarters and chopped into half inch pieces 1/2 medium red onion, peeled and chopped 8…
