Chicken Reshmi Tikka Easy Recipe

Cuisine: Indian Starter

Serves: 2-3 pax

Food Presentation

Ingredients:

  • Chicken Thigh Boneless 300 grams
  • Hung Curd 100 grams
  • Ginger and garlic paste 2 tablespoon
  • Kasturi Methi handful
  • Salt to taste
  • Red Chilly Powder to taste
  • Garam Masala to taste
  • Dhaniya Powder to taste
  • Mustard Oil 2 tablespoon

Method:

  1. Cut the thigh pieces into dice style cutting (Cubes)
  2. Marinate the chicken with all the spices, ginger and garlic paste, mustard oil and at the last hung curd
  3. Marinate well and keep it aside for minimum 40-45 minutes
  4. Take a pan, add little oil then start grilling all the pieces of the Chicken
  5. Keep grilling flipping it again and again at medium flame, allow it to cook properly
  6. When you see golden brown colour on the chicken then take it out from the pan
  7. Serve hot with green chutney

Chef Tips:

  • Don’t use the breast pieces of the chicken, use the thigh piece only
  • You can grill the chicken on pan, oven, air fryer, OTG anything you want to, marination remain the same
  • You can keep the marinate chicken for 2-3 days inside the fridger
  • Add lemon and Chaat masala if needed

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Paneer & Corn Kababs Easy Recipe

Cuisine: Indian Starter

Serves: 2 pax

Food Presentation

Ingredients:

  • Paneer/Cottage Cheese 200 Grams
  • American Corn 100 Grams
  • Onion Medium Size 1 pc
  • Green Chilly 1 pc
  • Vegetable Oil 1 tablespoon
  • Coriander for garnish
  • Salt to taste
  • Red Chilli powder to taste
  • Garam Masala to taste
  • Haldi pinch of

Method:

  1. Take a pan, add oil, then chopped onion, green chilli, corn and mashed paneer and cook all together
  2. Add all the spices while cooking
  3. Let it cool, then make a paste in the blender (Don’t use water while blending)
  4. After making a fine paste make flat Tikki (Flat Patty) and grill on a non stick pan
  5. You can also use air fryer for these kababs
  6. Serve hot with Mint Chutney or Kerchup

Chef Tips:

  • It’s very important to cook the mixture properly and make sure all the water from paneer and veggies are dried io
  • For making a perfect paste water must be reduced from the mixture
  • While blending don’t use water, use spoon of the grinder stuck while mixing them
  • Keep the mixture in refrigerator for minimum 10 min before making patty

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Paneer & Veggies Kababs

Cuisine: Indian Starter

Serves: 2-3pax

Ingredients:

  • Onion 1 medium
  • Soya bean 50 GMs
  • Paneer 100 GMs
  • Green Chilli 1-2 no’s
  • Green coriander few sprigs
  • Salt to taste
  • Haldi to taste
  • Dhaniya powder to taste
  • Red chilli powder to taste
  • Jeera whole 1 tablespoon
  • Green Peas 50 GMs
  • Vegetable oil for cooking

Method:

  1. Wash & Cut the veggies roughly
  2. Take a thick bottom pan or cooker
  3. Add oil then cumin seeds, all the veggies, soya bean and paneer
  4. Add all the spices and then cook it all the veggies get cooked and water is all reduced
  5. Cool the mixture then blend it in the mixer grinder
  6. Then keep it inside the fridge for minimum 10 min
  7. Take a flat non stick pan, brush it with oil then grill the Kababs the server hot with mint chutney

Chef Tips:

  • The mixture will be dried before we start blending it
  • Don’t add water while making the paste
  • Adding maida is optional if you feel the mixture is soft
  • Frying can be shallow or deep fry
  • You can add any veggies you want to for this kababs

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Method:

Honey Chilli Baby Potatoes

Cuisine: Chinese starter

Serves: 2 people

Ingredients:

  • Baby Potatoes 500 GMs
  • Onion medium 1pc
  • Capsicum medium 1pc
  • Honey 2tsp
  • Chilli sauce 4tbsp
  • Garlic 2-3 cloves
  • Green chilli 2 nos
  • Tomato ketchup 3 tbsp
  • Salt to taste
  • Pepper to taste
  • Ajinomoto or broth powder to taste (optional)
  • Vegetable oil for frying
  • Corn flour 100 GMs
  • Spring onion & Sesame seed for garnish

Method:

  1. Wash the potatoes and par boil them
  2. Dust it with corn flour and deep fry it
  3. Take a thick bottom pan, add oil, chopped garlic, chopped onion, chopped chilli and sauté
  4. Then add all the sauces and spices
  5. Then add the fried potato into it and sauté for 2 min then add honey into it
  6. Serve hot with the garnish

Chef Tips:

  • Don’t peel the baby potatoes wash them properly
  • Par boiling means to cook 80%
  • Cooking to be done on high flame to get that burnt flavour
  • This is a vegan recipe

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