Caramel Popcorn

This homemade Caramel Popcorn is super easy and super yummy. It has a perfect crunch and chewiness that anyone would want, that too without sticking to your teeth. A must-try recipe made without any corn syrup which would be liked by everyone especially the youngsters. 


Servings:- 1 box

Course:- Dessert, Snacks

Cuisine:- Western


Ingredients:-

1/4 cup unpopped popcorn

1 tbsp oil

1/2 cup sugar

1 tbsp butter

1/8 tsp salt

1/8 tsp baking soda


Method:-

1. First, in a pan heat 1 tbsp oil and roast the popcorn kernels for a few seconds. Cover the pan with a lid and allow them to pop. 

2. Once all the popcorn have popped, remove the lid to let the steam pass away. This process would let your popcorn to stay much crispier. Next, transfer them to a bowl and keep aside. 

3. Now, in a pan take 1/2 cup sugar and allow them to melt on high flame. Once the sugar starts melting and it turns yellow, lower the flame to medium so that the sugar gets melted evenly. 

4. Now, on a low flame add 1 tbsp butter and 1/8 tsp salt. Mix them well until you start seeing bubbles in the caramel. 

5. Once you see bubbles on the caramel, turn off the flame and add 1/8 tsp of baking soda. Mix them well. 

6. Further add the popcorn to the caramel and with the help of a spoon, coat them well for a minute. Transfer the caramel popcorn to a plate and allow them to cool for a minute or two. Once its cooled, it becomes easy to separate the caramel popcorn sticking to each other. 

7. Finally, serve theatre-style caramel popcorn immediately. The caramel popcorn can also be stored in air-tight container for about 2 weeks.  

Veggie Quesadilla

Veggie Quesadilla's are easy to make, super-delicious and healthy too. They are 100% customizable with any veggies that you happen to have in hand. All you need are chopped veggies, beans, tortillas, cheese, a few seasonings and salsa for serving. 


Servings:- 2 people

Course:- Starters, Dinner

Cuisine:- Mexican


Ingredients:-

2 tortillas

125 gms processed cheese, grated

1/2 onion, finely chopped

1/3 capsicum, finely chopped

1/3 avocado, finely chopped

1/4 cup kidney beans, chopped

1/4 cup corn kernels

1/4 cup coriander leaves, finely chopped

1/2 tsp dried parsley

1/4 tsp salt

1/4 tsp black pepper powder

1-2 tbsp lemon juice


Method:-

1. First, in a mixing bowl, add 1/2 finely chopped onion, 1/3 finely chopped capsicum, 1/3 finely chopped avocado, 1/4 cup kidney beans, 1/4 cup corn kernels, 1/4 cup finely chopped coriander leaves and 1/2 tsp dried parsley. 

2. Next, add 1/4 tsp salt, 1/4 tsp black pepper powder and 1.5 tbsp lemon juice. Mix the vegetable filling well and keep aside. 

3. Now, heat a pan and warm the tortillas for 30 secs. Further place the tortillas on a working surface. Sprinkle a generous amount of cheese on one-half of the tortilla. 

4. Now, place the vegetable stuffing over the cheese. Next, again sprinkle some cheese over the veggie filling. Further fold the empty side of the tortilla to enclose the fillings. 

5. Next, brush the pan with some oil and gently place the quesadilla on it. Cover it with a lid and let the quesadilla cook on low to medium flame for about 1-2 mins or until it turns golden and crispy from the bottom. 

6. Gently flip over and cook the other side until golden and crisp. Remove the quesadilla from the pan and place them on a cutting board. Allow it to cool for a minute so that the cheese sets properly and then using a knife, slice them to 3 pieces. 

7. Finally, serve veggie quesadilla immediately with salsa dip, guacamole or sour cream. 

Aglio e Olio

Aglio e Olio is a classic Italian spaghetti recipe made with just 5 ingredients under 30 minutes. It is simple, easy to make and absolutely delicious. A must try recipe if you have all the ingredients at home. 


Servings:- 2-3 people

Course:- Starters, Main Course

Cuisine:- Italian


Ingredients:- 

200-250 gms spaghetti

3-4 tbsp olive oil

4-5 garlic cloves, thinly sliced

1/2-1 tsp chilli flakes

1 tsp mixed herbs

2-3 tbsp fresh parsley, chopped


Method:-

1. First, in a large vessel take about 1-1.5 litre water and add 1 tsp salt to it. Let the water come to a boil. 

2. Once the water comes to a boil, add 200-250 gms of spaghetti pasta. Mix them well making sure that the pasta is completely immersed in water. Boil for 10-12 mins or until the pasta is al dente. 

3. Drain off the water and keep aside. Do not throw the pasta water as it will be used later. 

4. Next, in a wok take 3-4 tbsp olive oil. Add in 4-5 thinly sliced garlic cloves and saute them till it slightly changes its color. 

5. Further add chilli flakes and mixed herbs and saute them until the flavours are well absorbed. You can adjust the amount of chilli flakes and mixed herbs as per your choice. 

6. Now, add about 1/2-3/4 cup of pasta water and mix them well. Once the water comes to a boil add the cooked pasta and chopped parsley and mix them gently. 

7. Finally, serve and enjoy aglio e olio immediately topped with your favourite seasonings. 

Vegetable Dalia

Vegetable Dalia is a healthy and nutritious one-pot meal recipe prepared with broken wheat (dalia) and mixed vegetables. It is mainly a kids recipe but can also be served to adults as a weight-loss recipe. 


Servings:- 2-3 people

Course:- Breakfast, Dinner

Cuisine:- Indian


Ingredients:-

1 tsp ghee

1/2 cup dalia/broken wheat

1 tsp oil

1 tsp cumin seeds

A pinch of asafoetida

1/2 tsp crushed ginger

2 green chilli, slit

1 tomato, finely chopped

2-3 tbsp peas

1/2 carrot. chopped

1/2 tsp turmeric powder

Salt as per taste

1/2 cup moong dal, soaked

3-4 cups water


Method:- 

1. Firstly, in a pan heat a tsp of ghee. Add 1/2 cup dalia/broken wheat and roast them on low flame for 3-4 mins or until the dalia turns aromatic. Keep the roasted dalia aside.

2. Now, in a pressure cooker heat 1 tsp oil, 1 tsp cumin seeds and a pinch of asafoetida. Saute them until the cumin seeds splutter. 

3. Next, add 1/2 tsp crushed ginger and 2 green chillies. Saute them for a minute. Further add 1 finely chopped tomato and saute until it turns soft and mushy. 

4. Now, add 2-3 tbsp peas, 1/2 chopped carrot, 1/2 tsp turmeric powder and salt as per taste. Mix them well and saute for 2-3 mins. 

5. Further add 1/2 cup moong dal, soaked for 30-45 mins and saute them for a minute. Now, add the roasted dalia and 3-4 cups water. Stir them well. 

6. Cover and pressure cook the dalia for 3-4 whistles or until the dal gets cooked completely. 

7. Finally, serve and enjoy, hot vegetable dalia with curd or have them plain.  

Bedmi Poori

Bedmi Poori is a traditional North-Indian style bread made with wheat flour and urad dal. It is enjoyed in breakfast in many states but can also be served as a main course for either lunch or dinner. 


Servings:- 4-5 people

Course:- Main Course

Cuisine:- North-Indian


Ingredients:-

1.5 cup atta/wheat flour

1/2 cup rava

1/2 cup urad dal

3-4 dried red chilli

1/2 tsp black pepper powder

1.5 tsp cumin seeds

3/4 tsp coriander powder

3/4 tsp fennel seeds

A pinch of asafoetida

Salt as per taste

Oil for frying


Method:-

1. First, in a pan dry roast 1/2 cup urad dal for 2-3 mins. Next, add 3-4 dried red chillies and 1.5 tsp cumin seeds. Roast them for a minute and then switch off the flame. Take the ingredients out in a plate and allow them to cool. 

2. Now, take the cooled ingredients in a grinder and add 1/2 tsp black pepper powder to it. Grind them to a semi-coarse powder. 

3. Further add 3/4 tsp coriander powder, 3/4 tsp fennel seeds, a pinch of asafoetida and salt to the semi-coarse powder. Grind all of them together to a fine powder. 

4. Now, in a bowl take 1.5 cup atta/wheat flour and add the finely grounded dal powder to it. Also add 1/2 cup rava and mix them very well. The bedmi poori mix is ready. Store the mix in an air-tight container and use it as required. 

5. Now, take a cup of the bedmi poori mix and add 1 tbsp oil to it. Crumble them well with your hands. Next, with warm water knead to a smooth yet stiff dough. Keep the dough aside for 30 mins. 

6. Further, after 30 mins prepare small balls from the dough and apply some oil over these balls. Roll the balls to a poori size and keep aside. 

7. Now, heat oil in a kadai. When the oil gets hot, drop the poori and allow them to puff up. Fry until the poori turns golden brown from both sides. Drain off the poori in a kitchen paper towel. Fry all the other poori's in the similar way. 

8. Finally, serve and enjoy, hot and crispy bedmi poori with aloo ki sabzi. 

Blueberry Banana Smoothie

Blueberry Banana Smoothie is an easy, creamy, nutritious and refreshing drink to start off your day. It is made with frozen blueberries, banana and yogurt, which is then all blended together to a frosty drink. 


Servings:- 2 people

Course:- Drinks, Smoothie

Cuisine:- American, World


Ingredients:-

1 cup frozen blueberries

1 banana, halved

3/4-1 cup vanilla yogurt

1-2 tbsp chia seeds, soaked

1-2 tbsp honey (optional)

2-3 ice cubes


Method:-

1. Add 1 cup frozen blueberries, 1 banana, 3/4-1 cup yogurt, 1-2 tbsp soaked chia seeds, 1-2 tbsp honey (optional) and 2-3 ice cubes in a blender. Blend them until completely smooth. 

2. Pour the blueberry banana smoothie into glasses and serve them immediately. 

Mexican Veg Burritos

Mexican Veg Burrito is a simple and easy wholesome Mexican recipe prepared with leftover rice, rajma spread, guacamole and tomato salsa. A recipe which is liked by everyone of all age groups. 


Servings:- 2 burritos

Course:- Snacks, Street Food

Cuisine:- Mexican


Ingredients:-

For Rajma Spread:

1 tsp oil

1/4 tsp cumin seeds

1-2 garlic clove, finely chopped

1/2 onion, finely chopped

1 tsp salt

1 tsp mexican seasonings

1 tomato, finely chopped

1 cup boiled rajma/kidney beans

1-2 tbsp water

3/4 tsp red chilli powder

For Rice:

1 tbsp oil/butter

1-2 garlic clove. finely chopped

1/2 onion, finely chopped

1-2 green chilli, finely chopped

1.5 tsp salt

1 tsp cumin powder

3/4 tsp red chilli powder

1 tsp mexican seasonings

1/2 cup mixed sweet corn and green peas

1-1.5 cup cooked rice

For Tomato Salsa:

1.5 tomato, finely chopped

1/2 onion, finely chopped

1-2 green chilli, finely chopped

2 tbsp coriander leaves, finely chopped

1 tsp salt

2-3 tsp tomato ketchup

For Guacamole:

1 avocado, ripened

1 onion, small, finely chopped

1 tomato, small, finely chopped

1 tsp green chilli, finely chopped

1 garlic clove, finely chopped

1/4 tsp black pepper powder

2 tbsp coriander leaves, finely chopped

2 tsp lemon juice

2 tsp olive oil

Salt as required

Other Ingredients:

2 tortilla wraps

2 cheese cubes, shredded


Method:-

To make Rajma Spread:

1. First, heat a pan and add 1 tsp oil to it. Next, add 1/4 tsp cumin seeds and 1-2 finely chopped garlic cloves. 

2. Now, add 1/2 finely chopped onion, 1 tsp salt and 1 tsp Mexican seasonings. Further add 1 finely chopped tomato. Saute them for a minute. 

3. Next, add a cup of boiled rajma/kidneybeans and add 1-2 tbsp water to it. Crush the rajma with the back of a spoon. Further add 3/4 tsp red chilli powder and mix them well. Switch off the flame and allow the mixture to cool down a little.

4. Further transfer the mixture to a grinder and grind them to a thick paste. Keep the rajma spread aside. 

To make Rice:

1. First, heat up the same pan and add 1 tbsp oil/butter to it. Next, add 1-2 finely chopped garlic clove, 1/2 finely chopped onion and 1-2 green chilli. Saute them for a few seconds. 

2. Next, add 1.5 tsp salt, 1 tsp cumin powder, 3/4 tsp red chilli powder and 1 tsp Mexican seasonings. Further add 1/2 cup mixed sweet corn and green peas. 

3. Now, add 1-1.5 cup cooked rice and mix them well. Switch off the flame and keep the rice aside. 

To make Tomato Salsa:

1. First, in a mixing bowl add 1.5 finely chopped tomatoes, 1/2 finely chopped onion, 1-2 finely chopped green chilli and 2 tbsp chopped coriander leaves. 

2. Next, add 1 tsp salt and 2-3 tsp tomato ketchup. Mix the ingredients well. The tomato salsa is ready.  

To make Guacamole:

1. First, cut the avocado into two equal parts. Remove the pulp with the help of a spoon. Chop them into small pieces. 

2. Now, in a mixing bowl add finely chopped onion, tomato. green chilli, garlic clove, black pepper powder, coriander leaves. lemon juice, olive oil and salt as per taste. 

3. Next, add the chopped avocado and mix them well. Mash the avocado while mixing. Keep the guacamole aside. 

To make Burrito Roll:

1. First, in a work surface place a tortilla wrap. Now, spread 1.5 tbsp of the rajma mixture over the wrap. 

2. Next, place 2-3 tbsp rice, 2 tbsp tomato salsa, 1 tbsp guacamole and a generous amount of shredded cheese.

3. Further fold the burrito from the sides and roll them tight. Next, heat up a pan and pour some oil on it. Further place the burritos on the pan and grill them from both the sides.

4. Finally, serve and enjoy Mexican Veg Burritos immediately.    

Dal Makhani

Dal Makhani is one of the most famous North-Indian lentil recipe made with whole black urad dal and kidney beans. This dal is most often served with rotis or naans but can also be served with jeera rice. Dal makhani tastes really great when prepared in low flame for a longer duration of time as it would enhance the taste of the dal and give a rich flavour. 


Servings:- 2-3 people

Course:- Main Course

Cuisine:- North-Indian


Ingredients:-

For pressure cooking:

1/2 cup whole black urad dal

1/8 cup kidney beans

Salt to taste

2-2.5 cups water

For dal makhani:

1-1.5 tbsp ghee

1 bay leaf, small

1.5 tomatoes, finely chopped

3/4 tsp ginger-garlic paste

3/4 onion, finely chopped

1/4 tsp turmeric powder

3/4 tsp coriander powder

1/4 tsp cumin powder

3/4 tsp red chilli powder

Salt to taste

Water as required

1-2 tbsp fresh cream

A few coriander leaves, finely chopped

For tempering:

1 tbsp ghee

A pinch of asafoetida

1/2 tsp red chilli powder

1/8 tsp garam masala


Method:-

1. First, soak 1/2 cup black urad dal and 1/8 cup kidney beans in enough water for 7-8 hours or overnight. The next day, rinse the dal and transfer them to a pressure cooker. Add about 2-2.5 cups water and salt as per taste. Pressure cook the dal for 10-12 whistles or until the dal has been cooked completely. 

2. Now, in a kadai heat 1-1.5 tbsp ghee and saute a bay leaf for a minute. Next, add the finely chopped onions and saute till they turn golden brown. Next, add 3/4 tsp of ginger-garlic paste and saute until the raw aroma disappears completely. 

3. Now, add the finely chopped tomatoes and cook them until they turn soft. Further add 1/4 tsp turmeric powder, 3/4 tsp coriander powder, 3/4 tsp red chilli powder, 1/4 tsp cumin powder and salt as per taste. Cook the masala for a minute or two. 

4. Next, add the cooked dal and stir them well. Adjust the consistency of the dal by adding water as required. Boil the dal for 30-40 mins till it turns thick and absorbs all the flavors. 

5. Further add 1-2 tbsp fresh cream to get a rich creamy texture and a few coriander leaves. Stir them well and keep aside. 

6. Now, for tempering, heat a tbsp of ghee. Further add a pinch of asafoetida, 1/2 tsp red chilli powder and 1/8 tsp garam masala. Fry them for 8-10 secs. Immediately pour the tempering over the dal makhani and give it a mix. 

7. Finally, serve dal makhani with butter naan, parathas or jeera rice. 

Pumpkin Cake

Pumpkin Cake is a simple and easy fluffy moist cake. It is a simple one-bowl recipe that has regular pantry staples. The recipe is vegan as it does not contain any dairy ingredient. As the cake is made with wheat flour, it is wholesome as well as kids-friendly. 


Servings:- 1 cake

Course:- Dessert

Cuisine:- American, World


Ingredients:- 

1.5 cup wheat flour

1 tsp baking powder

1/2 tsp baking soda

1 cup pumpkin puree

1/2 cup + 3 tbsp sugar

1/2 tsp cinnamon powder

A pinch of salt

1 tsp vanilla essence

1 tbsp lemon juice/vinegar

1/4 cup oil

1/4 cup water

A few chopped walnuts

A few chocolate chips


Method:-

1. First, grease a round cake pan with some oil and sprinkle some flour on it. Now, to prepare a cup of pumpkin puree, take about 250 gms of pumpkin, peel and chop them to 1 inch cubes. Simmer them with some water till the pumpkins are softened. Strain and blend the pumpkin to a thick and smooth puree without adding any amount of water. 

2. Now, in a mixing bowl add the pumpkin puree and add 1/2 cup + 3 tbsp sugar. Further add 1/2 tsp cinnamon powder and a pinch of salt. 

3. Next, add 1 tsp vanilla essence, 1 tbsp lemon juice/vinegar and 1/4 cup oil. Mix all the ingredients with the help of wired whisk. Mix them until the sugar is dissolved. 

4. Pre-heat the oven at 180 degree Celsius for 15 mins. Next, add 1/4 cup water and mix well. 

5. Further sift 1.5 cup wheat flour, 1 tsp baking powder and 1/2 tsp baking soda on to the wet ingredients. Add a few chopped nuts and chocolate chips. 

6. Now, with the help of a spatula gently fold the dry ingredients in the wet ingredients. Do not overdo the folding. If the batter looks thick and dry add some water and fold the batter again. Do note that the batter for pumpkin cake will slightly be thicker than the other cakes. 

7. Further add the batter to the round cake pan and tap the pan to even the batter from the top. You may even level the surface of the batter with a spatula. Sprinkle some chocolate chips on top of the batter. 

8. Place the pan in a pre-heated oven and bake at 180 degree Celsius for 50-55 mins. Check with a toothpick for the doneness of the cake. If it does not come out clean bake for a few mins more. Remove the pan from the oven and allow it cool for 10 mins. 

9. Finally, slice and serve the pumpkin cake immediately. Refrigerate the remaining cake in an air-tight container and enjoy the cake for about a week. 

Hara Bhara Kabab

Hara Bhara Kabab is an easy North-Indian vegetarian kabab prepared with fresh and green leafy vegetables. A perfect evening snack recipe which can also be served as a party starter. The kababs can also be pan-fried, shallow-fried or baked in the oven, however deep-frying the kababs are much better in taste. 


Servings:- 2-3 people

Course:- Breakfast, Snacks, Starters

Cuisine:- Indian


Ingredients:-

1/2 bunch palak leaves/spinach

1 tsp oil

1 green chilli, chopped

1/2 capsicum, finely chopped

1/3 cup peas

1 potato, boiled and mashed

1/3 cup paneer/cottage cheese, crumbled

2 tbsp coriander leaves, finely chopped

1 tbsp cornflour

2 tbsp breadcrumbs

1/4 tsp red chilli powder

1/4 tsp coriander powder

1/2 tsp amchur/dry mango powder

1/4 tsp garam masala

1/8 tsp turmeric powder

Salt as per taste

1/2 cup breadcrumbs, for coating

4-5 cashews, halved


Method:-

1. Firstly, in a pan boil water and blanch the palak leaves for 2-3 mins. Squeeze off the excess water from the leaves and keep them aside. 

2. Next, in a kadai heat oil. Add the chopped green chillies and capsicum and saute them for 2-3 mins or until the moisture disappears. 

3. Next, add peas or any vegetables of your choice and saute them for 4-5 mins or until the moisture disappears completely. 

4. Transfer the sautéed vegetables to a blender and allow them to cool completely. Further blend them to a coarse paste along with the blanched spinach. 

5. Now, transfer the paste to a mixing bowl. Add the mashed potato, crumbled paneer, chopped coriander leaves, breadcrumbs and cornflour. 

6. Next, add 1/4 tsp red chilli powder, 1/4 tsp coriander powder, 1/2 tsp amchur, 1/4 tsp garam masala 1/8 tsp turmeric powder and salt as per taste. Mix them very well making sure that the spices are well combined with the vegetables.

7. Now, grease your hands with little oil and make small patties from the mixture. Coat the patties with breadcrumbs to make the kabab more crispy. 

8. Press and place a cashew in the centre. Next, in hot oil deep fry the patties on medium flame, stirring occasionally in between. 

9. Take off the kabab as soon as the cashew turns golden brown. Drain the kababs onto a kitchen paper towel. 

10. Finally, serve and enjoy, hot and crispy hara bhara kabab with tamarind chutney and masala tea. 

Moonglet

Moonglet is a simple, easy and healthy vegetarian recipe made with moong beans/lentils. A famous North-Indian street food breakfast recipe served with a choice of coriander chutney, tamarind chutney or tomato ketchup. 


Servings:- 2-3 people

Course:- Breakfast

Cuisine:- Indian


Ingredients:-

1 cup moong dal

1/4 tsp turmeric powder

2 tbsp rice flour

Salt as per taste

1/2 tsp cumin seeds

2 green chilli, finely chopped

1/2 onion, finely chopped

1/2 tomato, finely chopped

2-3 tbsp capsicum, finely chopped

2 tsp oil

1/2 tsp eno

2 tbsp water

A pinch of red chilli powder

2 tbsp coriander leaves, finely chopped

1 tbsp butter


Method:-

1. Firstly, soak a cup of moong dal for 1 hour. Next, drain off the water and blend them to a smooth paste. Transfer the paste to a mixing bowl. 

2. Now, add 1/4 tsp turmeric powder, 2 tbsp rice flour and salt as per taste. Beat and mix them very well so as to form a thick batter. 

3. Now, add 1/2 tsp cumin seeds, 2 green chilli, 1/2 onion, 1/2 tomato and 2-3 tbsp capsicum. Mix them very well making sure that everything is well combined. 

4. Further heat a pan and spread 2 tsp oil over it. Now, when the pan gets hot add 1/2 tsp eno and 2 tbsp water to the batter. Mix them well. 

5. Next, pour the batter onto the hot pan once the batter turns frothy. Sprinkle some red chilli powder and 2 tbsp coriander leaves over it. 

6. Cover and cook for 4-5 mins or until the base is cooked well. Flip over and press gently. Next, make a good slit in the center and add 1 tbsp butter. Simmer for 2-3 mins or until the moonglet is completely cooked.

7. Finally, serve and enjoy moonglet with tomato ketchup, coriander chutney or tamarind chutney. 

Veg Pinwheel Tikki

Veg Pinwheel Tikki is an attractive and nutritious breakfast or a snack recipe made with a large combination of finely chopped veggies. It is an ideal party starter or an appetizer recipe which is served with tomato ketchup or mint chutney. 


Servings:- 9-10 pieces

Course:- Breakfast, Snacks

Cuisine:- Indian


Ingredients:-

For the dough:

1 cup wheat flour/atta

1/2 tsp chilli flakes

1/4 tsp salt

1 tbsp oil

Water as required

For veg stuffing:

1 potato, small, boiled and mashed

1/4 carrot, grated

1/4 capsicum, finely chopped

2 tbsp cabbage, finely chopped

1/4 onion, finely chopped

1 tbsp coriander leaves, finely chopped

1/4 tsp red chilli powder

1/8 tsp black pepper powder

1/4 tsp chaat masala

1/4 tsp cumin powder

1/4 tsp salt


Method:-

1. First, in a bowl take a cup of wheat flour, 1/2 tsp chilli flakes and 1/4 tsp salt. Mix them well. Next, add water as required and begin to knead the dough. 

2. Now, add a tsp of oil and continue to knead for a min or two. Knead to a smooth and soft dough. Tuck the dough and grease them with little oil. Cover and allow the dough to rest for 30 mins. 

3. Now, to prepare the stuffing, take the mashed potato in a bowl. Further add the finely chopped carrot, capsicum, cabbage, onion and coriander leaves. 

4. Next, add 1/4 tsp red chilli powder, 1/8 tsp black pepper powder, 1/4 tsp chaat masala, 1/4 tsp cumin powder and 1/4 tsp salt. Mix them very well making sure that all the ingredients are well combined. 

5. Now, after 30 mins, knead the dough again. Take the dough on a platform and dust it with some wheat flour. 

6. Roll the dough slightly thick, dusting wheat flour in between if required. Further spread the prepared stuffing uniformly leaving the sides. 

7. Next, roll tight making sure the stuffing does not come out. Further cut them into 2 inch pieces and flatten slightly. 

8. Fry the tikkis in hot oil by keeping the flame on low. Fry the tikkis from both sides until they turn golden and crisp. Drain them off in a kitchen paper towel removing excess oil. 

9. Finally, serve and enjoy veg pinwheel tikki with tomato ketchup or coriander chutney.   

Paneer Tikka

Paneer Tikka is a popular North-Indian starter recipe prepared by marinating paneer and veggies with spices and thick curd/yogurt and then grilled in an oven. If you do not have an oven you can also make it on the tawa. 


Servings:- 2-3 people

Course:- Starters

Cuisine:- Indian


Ingredients:-

1/2 cup hung curd

1-2 tbsp yogurt, thick

1/2 tsp turmeric powder

1 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp cumin powder

1/2 tsp garam masala

1/2 tsp kasuri methi

1/2 tsp chaat masala

1 tsp ginger-garlic paste

1/4 tsp carom seeds

2 tbsp gram flour/besan, roasted

1 tbsp lemon juice

Salt to taste

1 tsp oil

1/2 onion, petals

1/4 capsicum, red, green and yellow, cubed

8-10 cubes paneer


Method:-

1. Firstly, in a bowl take 1/2 cup hung curd. To prepare hung curd, hang the curd in a freezer for 7-8 hours or overnight. 

2. Next, add 1-2 tbsp thick yogurt, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1/2 tsp coriander powder, 1/4 tsp cumin powder, 1/2 tsp garam masala, 1/2 tsp kasuri methi, 1/2 tsp chaat masala, 1 tsp ginger-garlic paste, 1/4 tsp carom seeds, 2 tbsp roasted besan, 1 tbsp lemon juice and salt. 

3. Mix them well until all the spices are well combined with the curd. Further add the onion petals, red, green and yellow cubed capsicum and 8-10 cubes of paneer. Add a tsp of oil. 

4. Mix them gently so that all the vegetables are coated well. Further cover and allow them to marinate for 2-3 hours in the refrigerator. 

5. Now, after marination, insert the marinated veggies into the wooden/bamboo skewers. Further preheat the oven at 230-240 degree Celsius for 15 mins. 

6. Next, line the tray with butter paper and place the skewers on it. Grill them on top mode for 10-15 mins. Rotate them and again grill them for 10 mins making sure that it does not burn. 

7. Finally, sprinkle some chaat masala and serve paneer tikka immediately.