Category: Awadhi Recipes

Restaurant Style Paneer Tikka | Stove Top Method

Restaurant Style Paneer Tikka is a popular Indian dish made from cubes of paneer marinated in yogurt and spices and then chargrilled in a tandoor.

Restaurant Style Paneer Tikka | Stove Top Method is my go to starter when I’m hosting guests or just planning to indulge in a special meal 🙂 Amazingly bold flavors of the spices paired with the tang of the yogurt makes for the perfect Indian snack.

Restaurant Style Paneer Tikka | Stove Top Method

Look how succulent they have turned out! 😛 Perfectly charred on the edges with meltingly soft paneer with bites of crunchy veggies can make anyone drool! The tikkas are seasoned with Chaat masala, some lemon juice and served with some onion rings. Most tandoori snacks in India are served with a Chutney, made of yogurt, mint and some fresh coriander 🙂 This is the most delicious dip ever to enjoy with Indian snacks!!

Restaurant Style Paneer Tikka | Stove Top Method says it all! Most households don’t have a tandoor/ traditional clay oven in their kitchens due space restrictions. And many probably don’t have an electric oven too, so this recipe is specially for them. It’s easy to achieve that perfect charred edge and smoky flavor even on the stove top. Try this easy recipe with my homemade malai paneer.  🙂

Restaurant Style Paneer Tikka | Stove Top Method

Let’s start.
For the Marinate
Whisk together thick yogurt, mustard oil, salt to taste, red chili powder, besan, turmeric powder, garam masala powder , Chaat masala, hing, Kashmiri red chili powder and ginger-garlic paste in a large bowl.
Cut the paneer into equal sized cubes.
Cut the veggies into cubes.
Add the paneer and the veggies to ready marinate. Mix gently.
Restaurant Style Paneer Tikka | Stove Top Method
Cover with cling wrap and refrigerate for 2-3 hours.
Assemble the tikkas
Arrange the marinated cubes of veggies and paneer on skewer sticks.
Restaurant Style Paneer Tikka | Stove Top Method
Cooking on stove top
Heat a pan on medium flame. Brush some oil on the pan.
Restaurant Style Paneer Tikka | Stove Top Method
Place the skewers on the hot pan, reduce the flame to sim.
Drizzle some more oil over the skewers.
Cook on each side for a few seconds.
The cook the skewers on open flame on all sides until the veggies and the paneer get a bit charred.
Restaurant Style Paneer Tikka | Stove Top Method
Once done, serve them hot with dip of your choice.

Restaurant Style Paneer Tikka | Stove Top Method

Prep Time: 3 hours

Cook Time: 15 minutes

Total Time: 3 hours, 15 minutes

Yield: 4-5 skewers

Restaurant Style Paneer Tikka is a popular Indian dish made from cubes of paneer marinated in spices and the chargrilled in a tandoor.

Ingredients

  • 200 gms paneer, cubed
  • 1/2 cup tomato, deseeded and cubed
  • 1/2 onion, peeled in cubed
  • 3/4 cup thick yogurt
  • 2 tbsp. mustard oil
  • salt to taste
  • 1/2 tsp red chili powder
  • 2 tbsp. besan
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp Chaat masala
  • a ping of hing (asafoetida)
  • 1/4 tsp Kashmiri red chili powder
  • 1 1/2 tsp ginger-garlic paste
  • lemon juice as needed

Instructions

    For the Marinate
  1. Whisk together thick yogurt, mustard oil, salt to taste, red chili powder, besan, turmeric powder, garam masala powder , Chaat masala, hing, Kashmiri red chili powder and ginger-garlic paste in a large bowl.
  2. Cut the paneer into equal sized cubes.
  3. Cut the veggies into cubes.
  4. Add the paneer and the veggies to ready marinate. Mix gently.
  5. Cover with cling wrap and refrigerate for 2-3 hours.
  6. Assemble the tikkas
  7. Arrange the marinated cubes of veggies and paneer on skewer sticks.
  8. Cooking on stove top
  9. Heat a pan on medium flame. Brush some oil on the pan.
  10. Place the skewers on the hot pan, reduce the flame to sim.
  11. Drizzle some more oil over the skewers.
  12. Cook on each side for a few seconds.
  13. The cook the skewers on open flame on all sides until the veggies and the paneer get a bit charred.
  14. Once done, serve them hot with dip of your choice.

Notes

The paneer and veggies can be left marinating for up to 7-8 hours as well. I have not added capsicum as my hubby doesn't like it, you can add it too. You can use the same recipe for making non-veg tikkas too. Adjust the cook time accordingly.

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Love,
Shreya 🙂

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Restaurant Style Paneer Tikka | Stove Top Method

Mango Kulfi | How to make Kulhad Kulfi

An Indian dessert that is loved by everyone and I guess there is rarely anyone who’d say no to Kulfi! This luciously creamy, deliciously sweet and chilled dessert is perfect for summers and compliments any Indian meal when looking for that perfect end to your meal 😍👌🏼 Flavour it with whatever takes your fancy! Mangoes….yes that is what I have used here to make it even more irresistible and delicious.

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

Look at the golden colour..and I have used a bit of freshly pounded cardamom powder to elevate the flavour of Alphonso Mangoes….the King of fruits 😍 and garnished it with some pistachio slivers and homemade dried rose petals (organic) ….this recipe also calls for some fresh, thick cream from full fat milk…yes homemade made fresh cream, it makes the Kulfi even more smooth and the taste is very authentic! But then again, you can always use fresh cream from a tetra pack too😋

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

Last year I had shared an easy recipe for Kesar Pista Kulfi on the blog and this recipe is another take on that!😀 You can add some chopped pistachios and almonds to this Mango Kulfi recipe and make it a Dry Fruit Mango Kulfi too!

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

I used kulhad and matkas (Indian earthenware) of different shapes and sizes to set the Kulfi, you can use simple Kulfi or Popsicle moulds as well or simply use little stainless bowl to set them. Although the kulhad and matkas I have here aren’t actually earthenware, they are all made of porcelain.

Common, let’s make Kulfi!

Yield: 5-6 kulfis

Equipment: a heavy bottomed pan, a ladle, measuring cups/ spoons, kulfi moulds/ Popsicle moulds/ small bowls, ice cream sticks etc.

Ingredients:

500 ml milk (I use Amul toned milk – 2%fat)

pulp of 3 nos. medium Alphonso mangoes

1/4 cup warm milk

2+1/2 tbsp cornflour

1+1/4 cup sugar (adjust as per your preference)

1/2 cup cream (I used homemade cream from full fat milk, you can use tetra packed Amul fresh cream as well)

1/2 tsp cardamom pwd

chopped pistachio & dried rose petals to garnish

Method:

Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.

Mix cornflour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk. Add sugar, cardamom powder and the mango pulp. Cook for two mins more. Keep it aside to cool for a few mins.

Next, lightly beat the cream. Add the cooled milk and mango mixture to the beaten cream. Beat again for a few mins (I used a electric beater). Fill this mixture into moulds/ matkas/ bowls and keep it in freezer to set for about 7-8 hours or even overnight.

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

Once the Kulfi has set for 3-4 hours, put an ice cream stick in the centre of each mould if using Popsicle mould or traditional Kulfi mould.

Thaw the frozen Kulfi for a few mins, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That’s it! Your creamy Kulfi is ready☺️ Look at that texture…..yumm!

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

Love,

Shreya💗

Mango Kulfi | Mango flavoured Indian Ice Cream | Glutenfree recipe

 

 

Awadhi Dal | Lucknowi Dal

Awadhi cuisine belongs to the royal city of Lucknow in Uttar Pradesh. The cuisine boasts of rich flavours, use of milk, cream, yogurt and the delicious aroma which comes from the use of saffron, cardamom and other whole spices in most preparations. 

Awadhi cuisine (Mughlai cuisine) is hugely influenced by Mughal cooking techniques, namely dum style (cooking food on low flame for long hours) to infuse the flavours! Similar cooking patterns of cooking are found Hyderabad and parts of Punjab too. 

Lucknow is very famous for non- vegetarian fare ..namely biryanis, kebabs and other meat preparations. However, most households in Uttar Pradesh are pure vegetarians and do not eat meat and that is where you will find flavoursome vegetarian  mughlai or awadhi food. Paneer (cottage cheese), fried potatoes, pulses, etc form the base of such vegetarian meals that are essentially flavoured with whole spice and slow cooked. One such mouthwatering, rich preparation is Awadhi Dal a.k.a. Dal Sultani or Lucknowi Dal. 

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

This dal is an extremely flavourful, aromatic and a rich preparation. Simple cooking techniques that are fast and ensure authentic taste.

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

If you are looking to give your everyday dal Chawal a regal makeover, then this is the recipe for you! Everyday ingredients and a bit of magic is all that goes into making this bowl which makes you feel no less than a royalty yourself 😀

Yield: serves 2

Equipment: a pressure cooker, small pan, a ladle, measuring cups/ spoons.

Ingredients:

1/2 cup tur dal (split pigeon peas)

2 cup water

salt to taste

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1″ cinnamon stick (dalchini)

2 nos. bay leaves (tej pata)

2-3 nos. cloves (laung)

2 nos. green cardamom (choti Elaichi)

1 tsp ginger garlic paste

1/4 cup fresh yogurt (dahi)

1/4 cup milk

5-6 strands of Kesar (saffron)

chopped coriander to garnish

For the tempering:

2 tbsp ghee (clarified butter)

1/2 tsp jeera dana (cumin seeds)

1 tsp chopped green chillies

a generous pinch of asafoetida (hing)

Method:

Wash the dal and soak it in 2 cups of water for 15 mins.

In a pressure cooker, add the water and the soaked dal. Season with salt, red chillie powder, turmeric, cardamom, cinnamon, cloves, bay leaves and ginger garlic paste.

Mix them all well. Turn on the flame and let the dal and the spices come to a slow boil (take about 10 mins). Put the lid of the pressure cooker and cook it for 2-3 whistles.

Let the steam release slowly on it’s own from the cooker.

In the mean while, soak Kesar in 1 tsp of milk and let it rest.

Also, whisk curd until smooth and add the remaining milk to it. Whisk again to make a smooth paste. Set it aside.

Open the pressure cooker, remove all the whole spices. Now, add the saffron (Kesar) infused milk to the dal. Mix them well and mash the dal with the back of your spoon as you mix.

Now, let the dal cool down a bit for 5 mins. Then, add the whisked milk and curd paste. Mix it well with the dal. Boil the dal for another 4-5 mins on low flame. Turn off the flame.

Prepare the tempering: 

Heat ghee in a pan, add jeera, hing and chopped chillies and let all splutter for 1 min.

Add this tempering to the dal, garnish with chopped coriander and serve piping hot with plain rice, Tehri (North Indian mixed veg rice) or with Laccha Parathas. Add a squirt of lime juice for that extra tang with the spiciness of the green chillies 😊

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

Also try my Dhaba Style Dal Makhani and Rajasthani Dal Panchmel. 

Love,

Shreya💖

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I can‘t resist buying bright, grassy green spinach whenever I go veggie shopping 👌😊 I adore the earthy aroma! And more often than not, I end up making my Dhabewala Palak Paneer (cubes of cottage cheese cooked in a mildly spice spinach gravy) and I like serving it with some kind of rustic Indian flat bread (roti) 😬 hence, my Ajwaini Missi Roti ( carom flavored flat bread made with a mix of flours and some spices)…everything on this platter is served with love and lots of butter!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I don’t really need to explain what’s Palak Paneer to any Indian! It’s a staple in North India but loved by everyone all over 👍 And trust me, you will fall in love with this preparation! It’s mildly spiced, earthy and very versatile! Versatile because one can pair a Palak Paneer with roti, rice, puris or even some dinner rolls!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I haven’t used a complicated recipe here, some everyday ingredients to make a magical Dhaba Style dish. Who doesn’t love the aromas wafting out of a Dhaba 😀 and my Ajwaini Missi Roti is rustic. Very crispy on the outside and perfectly moist and flaky on the inside….obviously with a dollop of butter on everything!! You don’t do a Dhaba style meal with no butter! Everything is “Makhan maarkey!” (meaning…slathered with butter!)  ❤️

It’s fast and really very easy to put together… Let’s have a look at the recipe..

For Palak Paneer
In a blender, add garlic, ginger, green chili and blanched spinach and make a smooth purée.
Set aside.
Heat oil and ghee (if using ghee) together in the wok. Add asafoetida (hing).
Once the oil is hot enough, add chopped onions add sauté until they start turning brown from the edges. Next add the coriander powder, cumin powder, turmeric  and chili powder. Mix well.
Cook until the oil begins to separate. Next, add the tomatoes and season with salt.
Add Garam masala at this stage and cook until the tomatoes are completely cooked and the oil floats on top of the masala, will take approx. 7-8 minutes (you can put a lid and cook at this stage).
Next, goes in the kasuri methi and grated paneer. Cook them 2-3 minutes.
Finally add the puréed spinach mixture and the fried cubes of paneer. Stir well but avoid breaking any cubes of the paneer and cook on medium flame for 8-10 minutes.
Once everything is cooked well, taste for seasoning and adjust the same if needed, then add the cream n stir well. That’s it! Serve piping hot with roti / parathas / rice.

For Ajwaini Missi Roti
In a large mixing bowl, take all the ingredients except the water. Give everything a good mix.
Using little water at a time, make a medium – firm dough. Cover the dough and set it aside for 15 minutes.
After 15 minutes, divide the dough into equal parts a make balls with it, use some extra flour to dust the rolling board and roll it using a rolling pin to make round parathas/ roti.
They should be slightly thick.
Heat the pan/ griddle with some ghee / butter / oil, and cook the roti on both sides until nicely crisp and the color should be golden brown (take about 2mins on the first side and 1 min on the other side).
Apply extra butter if you like before serving them hot!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: serves 2-3

A delicious combination of Dhaba Style Palak Paneer paired with some crisp, earthy Ajwaini Missi Roti. A salad on the side and this meal couldn't get any better!!

Ingredients

    Palak Paneer
  • 5-6 bunches of medium sized spinach (cleaned, blanched in unsalted water and drained. Also, it shrinks post cooking so you may adjust the quantity)
  • 250 gms paneer /cottage cheese (cubed! shallow fried with no salt & set aside)
  • 2 nos. medium onion chopped finely
  • 2 nos. medium tomatoes chopped finely
  • 6-7 cloves of garlic
  • 2" piece of ginger
  • 3 nos. green chili
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 2 tbsp. grated paneer /cottage cheese
  • 2 tbsp. fresh cream (I used Amul)
  • 1 tbsp. coriander powder
  • 1/2 tbsp. cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tbsp. red chili powder
  • 1/2 tbsp. Garam Masala powder
  • salt to taste
  • a pinch of asafoetida
  • 2 tbsp. oil
  • 1 tbsp. ghee (optional)
  • 1 tsp butter (optional, for garnish)
  • Ajwaini Missi Roti
  • 2 cups whole-wheat flour (Atta)
  • 3/4 cup gram flour (besan)
  • salt to taste
  • 1 1/2 tbsp. carom seeds (Ajwain)
  • 1 tsp chopped green chili
  • 1 tsp chopped coriander leaves
  • 3 tbsp. finely chopped onion
  • 1/2 tsp turmeric powder
  • 1/2 tsp grated ginger
  • 1 tsp ghee for kneading the dough (use oil if you are avoiding ghee)
  • extra ghee or butter for cooking the roti (optional, you can use oil and avoid ghee/ butter)
  • 1/4 cup approx. water (to knead the dough)
  • Extra wheat flour for dusting

Instructions

    Palak Paneer
  1. In a blender, add garlic, ginger, green chili and blanched spinach and make a smooth purée.
  2. Set aside.
  3. Heat oil and ghee (if using ghee) together in the wok. Add asafoetida (hing).
  4. Once the oil is hot enough, add chopped onions add sauté until they start turning brown from the edges. Next add the coriander powder, cumin powder, turmeric and chili powder. Mix well.
  5. Cook until the oil begins to separate. Next, add the tomatoes and season with salt.
  6. Add Garam masala at this stage and cook until the tomatoes are completely cooked and the oil floats on top of the masala, will take approx. 7-8 minutes (you can put a lid and cook at this stage).
  7. Next, goes in the kasuri methi and grated paneer. Cook them 2-3 minutes.
  8. Finally add the puréed spinach mixture and the fried cubes of paneer. Stir well but avoid breaking any cubes of the paneer and cook on medium flame for 8-10 minutes.
  9. Once everything is cooked well, taste for seasoning and adjust the same if needed, then add the cream n stir well. That's it! Serve piping hot with roti / parathas / rice.
  10. Ajwaini Missi Roti
  11. In a large mixing bowl, take all the ingredients except the water. Give everything a good mix.
  12. Using little water at a time, make a medium - firm dough. Cover the dough and set it aside for 15 minutes.
  13. After 15 minutes, divide the dough into equal parts a make balls with it, use some extra flour to dust the rolling board and roll it using a rolling pin to make round parathas/ roti.
  14. They should be slightly thick.
  15. Heat the pan/ griddle with some ghee / butter / oil, and cook the roti on both sides until nicely crisp and the color should be golden brown (take about 2mins on the first side and 1 min on the other side).
  16. Apply extra butter if you like before serving them hot!

Notes

The dough for the Missi Roti stays fresh in the refrigerator for up to 2 days.

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Dhabewala Palak Paneer aur Ajwaini Missi Roti

In my home, we have these with some onions with a dash of lime!

Love,

Shreya💕

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Dhabewala Palak Paneer aur Ajwaini Missi Roti

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