Hello foodies waiting for a new recipes!!!!

Here i have come with another unique recipe today……so today we are goin to make some dessert…..

So first i would suggest

1: take a bowl full of water and add 4 full cups of sugar in it and boil it for 10 minutes in high flame …… now after this task take the bowl and keep it in a refrigerator to chill..

The chaasni is ready……keep it to chill if you want colour in it add to 2 or 3 kesar in it……..


Now take milk in a sauce pan and add lemon juice…to form paneer of it ..

Now take the paneer and add it to maida and add half cup milk and knead it….

Now make small ball of it…

Now take oil and fry the balls….deep fry it till it become light brown in color

Now after frying…… take the fried balls and dip it into the chaasni…..and then again keep it in refrigerator….

After that your gulab jamun as a dessert is ready previously i have uploaded a recipe but it was little bit complicated as it contained many items…..but in a simple way it is written here….hope you like it…..

Paneer tikka

Paneer tikka is an Indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. It is a popular dish that is widely available in India and countries with an Indian diaspora.

Main ingredients: SpiceGarlicPaneer

Modern paneer is usually traced back to the Persian and Afghan rulers who introduced it in the 16th century, primarily in North India, where it was made with either goat or sheep rennet.

Here i have amazing recipe for you to make it….

What is Tandoori Style Cooking?
For newbies to Indian food, tandoori style cooking is when marinated ingredients or Indian flatbreads, in this case paneer cubes, have been threaded on a skewer and grilled in a tandoor, which is a cylindrical clay oven.

This produces a subtle charcoal flavor and is a popular way of cooking in Indian restaurants. In this homemade version we grill the paneer skewers in the oven, although you can even bake them. Most of the times for tikka recipes, the yogurt-based marinade is made which is unique to the tandoori style grilling.

  • Paneer Malai Tikka – cream is added and the dish has more mild flavors than regular paneer tikka.
  • Achari Paneer Tikka – this version is flavored with pickling spices
  • Hariyali Paneer Tikka – made with addition of fresh green herbs.
  • Paneer (Indian cottage cheese): This is the main ingredient in the dish and it is important to use a good quality paneer. In fact, as with all my paneer recipes, I recommend using Homemade Paneer. This ensures freshness and avoids any hidden ingredients and preservatives found in store-bought paneer.
  • Marinade: Homemade Hung Curd or Hung Yogurt is used as the base of the marinade. You can even use greek yogurt. Indian spice powders are then added to balance out the sour yogurt taste and give a flavor kick to the dish
  • Veggies: Here I have used bell peppers (capsicum) and onions. You can use veggies of your choice, including baby corn, mushrooms, cauliflower, tomatoes, broccoli and more.
  • Barbecue: You can also cook the paneer tikka on barbecue grill.
  • Grilling in the oven: In the oven grill for 15 to 20 minutes at 230 or 240 degree celsius with only the top heating element on. Basically here we are broiling the dish.
  • Marination Time: It is best to marinate the paneer cubes for 2 hours or more. You can also keep the marinated paneer overnight in the fridge. Since I made the paneer tikka for dinner, I marinated the paneer and veggies for 2 hours in the refrigerator. The longer it marinates, the better flavors get infused into the paneer and veggies.
  • Vegetables: The veggies used can be of your choice. In the step by step photos, I have used onions and green bell pepper (capsicum). In the video I have used red, yellow and green bell pepper with onions. You can use baby corn, mushrooms, cauliflower, tomatoes, broccoli etc. For cauliflower blanch them before marinating.
  • Adding Oil: While grilling or baking, the paneer cubes and veggies can become dry. Oil is added to paneer and veggie mixture to prevent this from happening. The paneer cubes and veggies are also brushed with some oil to avoid them from becoming dry.
  • Overcooking: Don’t overcook the paneer as they then become rubbery, dry and hard. The paneer should be soft, well cooked but also succulent.
  • Marinade: The leftover marinade can be applied or brushed on the paneer tikka before grilling them. If you are making paneer tikka masala gravy, you can use the extra marinade in the gravy.
  • Vegan Options: Use tofu, seitan or tempeh in place of paneer. Use a vegan yogurt like almond or cashew yogurt in place of dairy yogurt.

Peel, rinse and dice 1 medium-sized onion in square shaped 1 to 1.5 inches pieces. Rinse and slice 1 small to medium sized capsicum (green bell pepper) in 1 to 1.5 inches pieces. You will need ½ cup each of onions and capsicum. Keep aside. You can also use tomatoes if you want.

. Crush 1.5 inches ginger and 6 to 7 small to medium sized garlic to a fine paste in a mortar-pestle. You will need 1 tablespoon of crushed ginger-garlic or 1 tablespoon of ready ginger-garlic paste

. Slice 200 to 250 grams block or paneer into cubes or squares and keep aside. Best is to use homemade paneer.

. Now add 1 tablespoons ginger garlic paste or 1 tablespoon crushed ginger garlic to the curd. Also add all the dry spice powders. Below you see the following Indian spice powders in clockwise order:

  • 2 teaspoons kashmiri red chili powder
  • 2 teaspoons kashmiri red chili powder
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • 1 teaspoon cumin powder
  • 1 teaspoon dry mango powder (amchur)
  • 1 teaspoon ajwain (carom seeds)
  • 1 teaspoon chaat masala
  • ½ teaspoon black pepper powder (optional)

Kashmiri red chili powder gives a nice red color to the food but is not spicy and hot. Instead of kashmiri red chilli powder, you can add 2 teaspoons of sweet paprika or ½ to 1 teaspoon of cayenne pepper.

Add ½ teaspoon black salt and regular salt as per taste. If you do not have black salt, then skip it.

black salt and regular salt added

7. Add ½ tablespoon (1.5 teaspoons) lemon juice.

lemon juice being added

8. Next add 1 tablespoon mustard oil. If you do not have mustard oil, then use a neutral tasting oil.

mustard oil being added

9. Mix very well. Check the taste and add more seasonings if required.

hung curd marination mixture mixed very well

Marinating Paneer and Veggies

10. Add the onions, capsicum and paneer to the marinade.

added paneer, chopped onions and capsicum to marination

11. Slowly and gently mix them with the marinade. Cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more.

paneer, onions and capsicum marinated well

12. This is how they look after 2 hours.

marinated paneer after being kept for 2 hours in the refrigerator

Threading Paneer and Veggies

13. Begin to thread the veggies and paneer alternately on bamboo skewers. Before you begin to thread preheat oven at 230 or 240 degrees Celsius or 464 degree Fahrenheit for 15 to 20 minutes. Use only the top heating element while preheating as well as grilling. Soak or rinse the bamboo skewers before threading.

marinated paneer, onions and capsicum being threaded in bamboo skewers

14. Place them on a tray lined with aluminium foil or parchment paper.

skewers with threaded paneer, onions and capsicum kept on parchment paper on a baking tray

15. Brush with some oil all over.

brushing oil on the paneer cubes, onions and capsicum

Making Grilled Paneer Tikka

16. Place the tray on the top rack and grill in the preheated oven for 7 to 10 minutes first at 230 to 240 degrees Celsius or 464 degrees Fahrenheit.

grilling paneer tikka skewers in the oven

17. Then remove the tray from the oven and turn the paneer tikka skewers.

removing the skewers midway and turning them

18. Again keep back on the top rack in the oven and continue to grill till the edges of paneer and veggies are golden or slightly charred for about 3 to 5 minutes. Do not grill for a long time as then paneer becomes hard. Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. Total grilling time will be 15 to 20 minutes.

paneer tikka grilled to perfection

19. Remove once done. Serve the paneer tikka sprinkled with some chaat masala and lemon juice. Also serve mint chutney, onion slices and lemon wedges as sides.

wo grilled paneer tikka skewers kept on a black slate board with a bowl of cilantro dip on top right, one lemon wedge below the bowl and a few onion rounds near the lemon wedge