New Delhi, January 25, 2020:
Tricolored Zafrani Kheer
Ingredients:
- 5 cups milk, full cream
- 1/4 cup rice (rinsed)
- 1/2 cup sugar
- 10-12 Raisins
- 4 Green cardamoms
- 10-12 almonds (shredded), blanched
Method:
- Boil the rice and milk in a pan and let itsimmer over a low flame, stir occasionally till the rice is cooked and the milk becomes thick
- Add sugar, raisins and cardamoms and stir till sugar is dissolved properly
- Transfer into a serving dish and garnish with almonds
- Serve hot or chilled
Tricolored Paneer Tikka
- Cooking Time: 10 mins
- Prep Time: 20 mins
Ingredients:
- Paneer – 1000 grams
- Yoghurt – 2 tablespoons
- Turmeric – 1 tablespoon
- Paprika – 1 tablespoon
- Chilli powder – 1 tablespoon
- Ginger – 1/2 tablespoon (fresh)
- Garlic – 1/2 tablespoon (paste)
- Garam masala – 1/2 tablespoon
- Black cumin – 1 tablespoon
- Salt to taste
Mint chutney filling
- Mint – 1/2 bunch
- Fresh coriander – 1 bunch
- Baby Spinach – 2 2/3 handfuls
- Greek yoghurt – 1 tablespoon
- Green chilli – 1 (chopped)
- Fresh ginger – 1 tablespoon
Method:
- Cut paneer in dices and slit in between to fill
- For the marinade, whisk together the yoghurt, turmeric, paprika, ginger and garlic paste, garam masala, salt and black cumin and leave aside.
- Place a teaspoonful of the mint chutney filling in the slit of each slice of paneer, spreading evenly and then leave to one side
- Apply the yoghurt marinade all over each slice of paneer. Skewer and grill in a tandoor until gently browned on the edges. If you cannot access a tandoor, cook on skewers under a hot grill. Serve hot with a sprinkling of lemon juice and chaat masala.
Tirangi Kebabs – Baby potatoes coated with thick, spiced yogurt and roasted in the oven to perfection
- Cooking Time: 45 mins
- Prep Time: 20 mins
Ingredients:
- 10 small potatoes
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon coriander powder
- 1/2 tablespoon lemon juice
- Salt as required
- 1/4 cup hung curd
- 1/4 teaspoon red chilli powder
- 1/2 teaspoon kasoorimethi powder
- 2 tablespoon mustard oil
Method:
- Place a saucepan with water over medium flame and add some salt in it. Let it boil and then add the potatoes to it. Let them boil and, once done, take them off the flame, drain the water.
- Add hung curd with mustard oil and spices, mix them well
- Mix potatoes to the mixture of spices and then cook in clay pot.
- Serve hot with mint chutney
Corporate Comm India (CCI Newswire)
