Tikka fundamentally amounts to something that is marinated and afterward heated or barbecued or seared. Paneer tikka is a well known vegan tikka dish.The Indian spices blended in with the yogurt or curd makes a delightful marinade that coats the paneer cubes.

## INGREDIENTS
FOR GREEN CHUTNEY
- ½  Onion
- 2-3 Green chillies
- 1/2 Teaspoon ginger garkic paste or crushed
- 1 Cup Coriander or Cilantro leaves
- 1/2 Cup Mint leaves
- 2 Tablespoons lemon juice
- 1 Teaspoon Salt
- 1/2 Teaspoon Sugar

FOR PANEER MARINADE
- 1 Tablespoon Ginger Garlic Paste ( or crushed)
- 1 Teaspoon cumin seeds
- 2 Tablespoon mustard oil or vegetable oil
- Salt according to taste
- 1 Teaspoon Chilli powder or Cayenne pepper
- 1 Teaspoon Garam masala
- 1 Teaspoon Turmeric powder
- 1 Cup plain whole-milk Greek yogurt
- 1 Teaspoon Ajwain seed or Caraway seeds
- 200 Gram Paneer block (cut into small cubes)
- Vegetable oil (for grill and brushing)
- Lettuce leaves, chaat masala (optional), and lime wedges (for serving)

## PREPARATION

STEP 1:         
Take all the ingredients mentioned under Green chutney section and make a puree with adding a 1/4 cup of water.Transfer to a small bowl and set aside until ready to serve.

STEP 2:
- Lightly toast 2 teaspoon cumin seeds in a dry little skillet over medium heat, steering the cumins occasionally. 
- When  it turns fragrant, around after 2 minutes. 
- Move to a mortar and pestle and let cool, then, at that point, finely grind.

STEP 3:
- Heat 2 tablespoon cup mustard oil or vegetable oil in a small saucepan over medium-high heat.
- Quickly pour the oil in a heatproof medium mixing bowl; let it be cool until lukewarm. 
- Add cumin powder, salt, Chilli powder or cayenne pepper,Garam masala,turmeric powder, ginger garlic paste, 1 cup plain entire milk yogurt, and ajwain seeds or caraway seeds. 
- Now add small paneer cubes, marinade with the prepared spice blend and toss delicately to cover the cubes properly. 
Let rest the paneer at the room temperature 30 minutes.

STEP 4:
- Set up a barbecue or grill on medium heat
- Brush with vegetable oil. 
- Take out the marinated paneer from the bowl, letting go the extra marinades into bowl.
- Thread the paneer cubes on a skewer. 3-4 cubes per skewer.
- Grill the paneer
- Turn halfway and brush some oil on the paneer
- Grill for 6-8 minutes and the paneer is done
- Use a spatula to release the paneer from skewers.

For serving, add some onlions and lemon slices on the side. Serve with the green chutney. You can also have some fresh lettuce with the paneer tikka.


Paneer Tikka

Paneer Tikka is a famous and heavenly roasted Indian dish where Paneer (Indian cottage cheese) is marinated in a flavored yogurt-based marinade, arranged on sticks and barbecued in the stove. You can make Paneer Tikka Recipe on burner on a tawa/skillet.

Mouthwatering Paneer Tikka

## INGREDIENTS
For frying the paneer:
- 250 grams paneer cut into cubes
- 3 tablespoons cornstarch
- 3 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black ground pepper
- water to make a free flowing batter, little less than 1/2 cup
- Vegetable or canola oil for frying

For Sauce:
- 2 tablespoons soy sauce 30 ml, I used 1 tablespoon regular soy sauce and 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar 15 ml
- 3 teaspoons green chili sauce 15 ml
- 2 tablespoons tomato ketchup 30 ml
- 1/2 teaspoon sugar

For Cornstarch mixture:
- 3 tablespoons water
- 1 tablespoon cornstarch

For Stir-Fry:
- 2 tablespoons vegetable oil 
- 1 medium red onion chopped in cubes
- 1 green pepper cut into squares 
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 stalk celery finely chopped
- 1 green chili sliced
- 3-4 tablespoons water
- Few green onions chopped, for garnishing

## METHOD
- Cut paneer into Cubes as per your preference. 
- In a large bowl, add 3 tablespoons cornstarch, 3 tablespoons flour Add salt and   pepper.
- Add water to make a good batter not too watery or not too thick  approximately   1/2 cup.
- Heat oil in a wok/kadai on medium heat for frying the paneer.
- Dunk each paneer cubes into the batter and gently slide them to the hot oil
- Fry until the paneer pieces get light brown from all sides.
- When done take out the paneer from oil and place aside.

- Mix 1 tablespoon cornstarch with 3 tablespoons of water until cornstarch         totally disolves.
- In a bowl, add soy sauce, vinegar, green chilli sauce, ketchup and sugar. Mix     well.
- Heat up oil in a pan in medium-high intensity. 
- When oil is hot, add the ginger, garlic and Saute for 1 moment.
- Then add the chopped onion and bell peppers.
- Cook for 2 minutes on high heat.
- The vegetables should to remain crunchy but not burned.
- Now add the prepared sauce mixture to it.
- Add the cornstarch blend. 
- Toss everything well.
- When the sauce starts to thicken. Add extra 3 to 4 tablespoons water, if needed.
- Add the paneer cubes and mix well with all the ingredients.
- Turn off heat and garnish with green onions. 
- Serve hot.

Chilli Paneer

A popular Indian dish made with paneer (a type of Indian cheese) and vegetables in a spicy sauce. This dish is a tasty and satisfying option for those who love bold and spicy flavors.

Restaurant Style Chilli Paneer

This recipe combines all of the elements I love about pizza with a wide variety of vegetables, each one adding its own unique flavor and texture to the dish. From the crunchy bell peppers and onions to the savory mushrooms and olives, every bite is bursting with flavor. And the best part? This pizza is completely customizable, so you can use whatever vegetables you have on hand or try out new combinations.

I hope you enjoy this recipe as much as I do. Whether you're a pizza lover or just looking for a delicious and veggie-packed meal, I think you'll find that this veggie pizza is a winner. So gather your ingredients, roll out your dough, and get ready to indulge in a tasty and satisfying meal. Bon appétit!

## INGREDIENTS
- 1 cup warm water
- 1 packet active dry yeast
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons oil
- 1 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1 cup mixed vegetables (such as bell peppers, onions, mushrooms, and olives)
- 1 teaspoon garam masala
- 1 teaspoon chili flakes (optional)

## INSTRUCTION
- In a small bowl, combine the warm water and yeast. Set aside for 5-10 minutes, or until the yeast has dissolved and the mixture is foamy.
- In a large bowl, combine the flour, salt, and sugar. Add the yeast mixture and oil, and mix until a dough forms.
- Knead the dough for 5-10 minutes, or until it is smooth and elastic.
- Place the dough in a greased bowl and cover with a towel. Set aside in a warm place for 1-2 hours, or until it has doubled in size.
- Preheat your oven to 450°F (230°C).
- On a lightly floured surface, roll out the dough into a large circle. Transfer it to a greased pizza pan or baking sheet.
- Spread the tomato sauce over the dough, leaving a 1-inch border around the edges.
- Sprinkle the mozzarella cheese over the sauce.
Arrange the mixed vegetables on top of the cheese.
- Sprinkle the garam masala and chili flakes (if using) over the vegetables.
- Bake the pizza for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove the pizza from the oven and let it cool for a few minutes before slicing and serving. Enjoy!

Veggie Pizza

This Indian-style veggie pizza is a delicious and flavorful twist on a classic favorite. Topped with a variety of vegetables, a savory tomato sauce, and gooey cheese, this pizza is sure to satisfy your cravings for something tasty and satisfying

Elevate Your Pizza Game with this  Indian-style Veggie Pizza Recipe!

South Indian dosas are a staple food in the southern states of India and are enjoyed by people all over the world. These thin, crispy pancakes are made from a fermented batter of rice and lentils and are traditionally served for breakfast or as a snack.

One of the best things about dosas is their versatility. They can be enjoyed plain or filled with various ingredients, such as potatoes, onions, and spices. They can also be topped with ghee or cheese for added flavor.

In South India, dosas are often served with a side of sambar and coconut chutney for dipping. The combination of the spicy sambar and the refreshing chutney perfectly complements the savory dosa.

If you've never tried a dosa before, you're in for a treat. They are easy to make at home and are sure to impress your friends and family. Simply follow a recipe for the batter, pour it onto a hot griddle or nonstick pan, and cook until it turns golden brown. Serve the dosa hot with your choice of dipping sauces and enjoy!

Overall, South Indian dosas are a delicious and satisfying food that are sure to become a new favorite in your household. Give them a try and taste the flavors of South India for yourself.

## INGREDIENTS
- 1 cup of parboiled rice (also known as idli rice)
- 1/2 cup of split black lentils (also known as urad dal)
- 1/4 tsp of fenugreek seeds
- Salt, to taste
- Water, as needed
- Ghee or oil, for cooking

## PREPARATION
- Rinse the rice and lentils in a bowl of water. Soak the rice and lentils in separate bowls of water for at least 4-6 hours or overnight.
- Drain the water from the rice and lentils, and transfer them to a blender or food processor. Add a little water and blend the mixture into a smooth batter.
- Transfer the batter to a large bowl, and add the fenugreek seeds and salt. Mix well. Cover the bowl with a kitchen towel and set aside in a warm place to ferment for at least 8-12 hours or overnight.
- Once the batter has fermented, give it a good stir and add a little water to thin it out to the desired consistency.

## METHOD OF COOKING
- Heat a griddle or nonstick pan over medium heat. 
- Pour a ladleful of batter onto the griddle and spread it out into a thin, circular shape using the back of the ladle.
- Drizzle a little ghee or oil around the edges of the dosa. Cook the dosa until the edges start to brown and the surface looks dry, about 2-3 minutes.
- Carefully flip the dosa over and cook the other side until it turns golden brown, about 1-2 minutes.
- Remove the dosa from the griddle and serve hot with your choice of chutney or sambar. 
- Repeat the process with the remaining batter to make more dosas. Enjoy with some sambhar and chutney!

South Indian Dosa

A dosa is a type of thin, crispy pancake that is a popular breakfast and snack food in South India. It is made from a fermented batter of rice and lentils, and is typically served with chutney, sambar, or other dips

Authentic South Indian Dosa Recipe

## INGREDIENTS:
- Thick Poha/avil/flattened rice- 1 cup
- 3 eggs
- 1 onion finely chopped
- 2 Green chilli finely chopped
- 1 Medium sized Tomato finely chopped
- 1 Tablespoon finely chopped carrots (optional)
- 1 Tablespoon Groundnuts/Peanuts
- 1/2 Teaspoon Mustard seeds 
- 1/3 Teaspoon Cumin seeds (optional)
- 2 tablespoons Vegetable Oil
- 5-6 Curry leaves
- Salt as per taste
- 1/2 Teaspoon Turmeric powder
- 1/2 Teaspoon Maggie Masala
- 1/3 Teaspoon Cumin-Coriander Powder/ Garam Masala

## STEPS:

- Heat a flat deep pan or a kadhai.
- Add a tablespoon of vegetable oil or mustard oil.
- Add mustard seeds and cumin seeds(if using) and allow it to crackle
- Add the curry leaves
- Add chopped green chillies
- Now add the peanuts and saute for a few seconds.
- Add the chopped Onion and chopped carrots
- Turn the flame to medium to low and use this time to rinse/wash your poha in normal temp. water. Take out the water fully by squizing the poha with light hands. Keep aside the Poha.
- Next add the chopped tomato to your pan and saute well for 30 seconds
- Add Turmeric powder mix everything well
- Add the squizzed poha to the pan and add Salt according to taste.
- Mix everything well
- Keep all the mixture to one side of the pan and make room for eggs now.
- Put a little oil in the emptied space. Break one egg over it. and repeat for all eggs.
- Add a pinch of chilli powder, salt and Cumin-Coriander powder on the indivisual eggs.
- Allow the eggs to cook for 2-3 minutes. 
- When the eggs are little cooked gently cover them with the poha mixture sat at the other end of the pan.
- Gently mix everything. Now you can add a little chopped onion to increase the flavou.
- Add Maggie Masala or Garam masala now.
- Turn off the flame.
- Garnish with chopped coriander leaves and cover the lid for 2 minutes.
- Mix well before you serve hot.


Anda-Poha

Anda Poha  is a quick and mouth watering snacks of India. It is rich with protein, Vitamin D and contain a good amount of Omega 3 Fatty acids along with healthy  carbohydrates, rich in iron, gluten-free.

Authentic Anda Poha: Delicious Indian Snack Made with Flattened Rice and Egg

## Ingredients

-  Noodles
-  1 teaspoon Salt
-  2 tablespoons Oil
-  1 teaspoon Garlic paste
-  1/2 cup Beans finely long cut 
-  1/2 cup Cabbage finely long cut  
-  1/2 cup Carrot finely long cut   
-  1/2 cup Capsicum long cut, 
-  2 tablespoon Green chilli sauce
-  1 tablespoon Tomato sauce
-  1 tablespoon white vinegar
-  Chopped Coriander leaves or spring onion for garnishing

## Preparation

- Boil water in a large pot 
- Add half spoon of salt to the water 
- When the water boils, add noodles to it
- When the noodles is Al dante or 90 percent cooked, drain the excess water and wash them in cold water.Keep aside
- In another pan, heat about 3 teaspoon of oil
- Put ginger paste followed by garlic paste. Saute them well till golden brown.
- Now add all the vegetables to the pan
- Add Salt according to taste
- Saute everything well
- Add vinegar, green chilli sauce and tomato sauce
- Mix them well and now add the boiled noodles to them
- Toss well with the vegetables.
- Garnish with some chopped coriander leaves or spring onion and serve hot

Veg Hakka Noodles

Vegetables Noodles with a twist of both Indian and Chinese flavours

Appetizing Indo-Chinese Veg Hakka Noodles

Poha/ Chuda Upma is a traditional Indian Breakfast made with beaten rice flakes which famously called as Chuda or Poha in India. The other main ingredients are onions, peanuts and lemon juice. This recipe is very delicious to eat and quick to make. You can skip the chillies if preparing for kids.

## Ingredients
- 2 cups beaten rice flakes(Poha)
- 1/2 cup finely sliced onion
- 2 tablespoon oil (mustard oil or any vegetable oil)
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1/4 cup raw peanuts
- 1-2 finely chopped green chillies
- 4-5 curry leaves
- 1/2 teaspoon turmeric powder
- Lime/lemon juice 1 tablespoon
- Salt to taste

## Method
- Wash the rice flakes/ poha well in a sieve and kept aside.
- Add oil in a pan and heat for 2 minutes
- Add cumin seeds and mustard seeds and let them splutter
- Add peanuts and saute well
- Add onion,curry leaves and green chillies and saute on a medium flame for 2-3 minutes
- Now, add the turmeric powder and rice flakes to the pan and sprinkle with salt according to taste
- Stir well on medium flame and pour the lemon juice evenly
- Turn off the flame and serve with Indian styled tea


Poha or chuda upma

Kanda Poha is a famous Indian breakfast recipe which is both vegetarian and mouth watering

Kanda Poha/ Chuda Upma

## INGREDIENTS
- 1.5 cups gram flour (besan), 180 grams
- 1 tablespoon rava (or semolina) 
- 1 tablespoon sugar
- 1.5 inch ginger paste or finely crushed
- 1.5 teaspoons chopped green chillies paste 
- 2 - 3 pinches turmeric powder
- 1 - 2 pinch asafoetida (hing)
- 1 tablespoon oil - any cooking oil
- 1.5 to 2 teaspoons eno (fruit salt) or 3/4 teaspoon baking soda
- 1 teaspoon salt or as per taste
- 1.5 tablespoon lemon juice or 1/2 teaspoon pure citric acid
- 1-2 cups water

## FOR TEMPORING
- 2 tablespoons cooking oil 
- 2-3 tablespooon water
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds 
- 2 teaspoons white sesame seeds
- 10 to 12 individual curry leaves
- 1 teaspoon chopped green chilies 
- 2 teaspoons sugar (if want that sweet and sour taste)

## FOR GARNISHING
- 2 to 3 tablespoons chopped coriander leaves
- 2 to 3 tablespoon grated fresh coconut

## INSTRUCTION 
- Get ready the steamer before you prepare the batter.
- Grease a steamer pan with 2 to 3 teaspoons of oil.
- Take besan or gram flour in a mixing bowl or pan.
- Add turmeric powder, asafoetida, lemon juice, ginger paste, green chilies paste, sugar, oil and salt.
- Add 1 cup water or as required to make thick yet flowing batter. The amount of water based on the quality of your flour, so add as required.
- Stir well and then add the rava or sooji (semolina).
- Make sure there are no lumps.
- The batter should be thick yet flowing. If the batter become very watery, then add 1 to 2 tablespoons besan. 
- Bring to a boil 2 to 2.5 cups of water in a steamer pan or a stove-top pressure cooker. 
- The amount of water to be added depends on the size of the steamer or pressure cooker.
- Now add the eno or fruit salt to the batter. Try to sprinle it all over.
- Stir briskly and quickly. The eno should be mixed evenly with the batter. 
- You will see a frothy and bubbly batter then you have to be quick to proceed.
- Pour the batter in the greased pan.

## STEAMING OF DHOKLA
- Place the pan in a steamer.
- The water should already be boiling or hot when you place the pan with the batter. 
- When using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
- Steam in a deep vessel or pressure cooker, steam for 12 to 15 minutes on a medium to high heat.
- To check the doneness, insert a toothpick or sharp knife and if it comes out clean without catching any raw batter, the dhokla is done. If the toothpick/knife has some batter on it, then steam the dhokla for some more time.
- When the dhokla become lukewarm or cool, then with a butter knife gently slid along the edges. 
- Keep a plate top of the pan and invert the pan. If it was greased well, the dhokla will come out easily. Slice in cubes or as you like and keep aside.

## TEMPORING THE DHOKLA
- In a small pan, heat oil.
- Add mustard seeds and let them to crackle.
- When the mustard seeds are crackling, add the cumin seeds (optional), curry leaves and chopped green chilies (optional).
- Stir and then add some sesame seeds.
- Fry the sesame seeds for a few seconds, don't let them be brown.
- Add water slowly Be careful while adding water as the mixture sizzles. You can switch off the heat when adding water.
- Add sugar. Stir and allow the tempering mixture to come to a boil. Make sure that the sugar has dissolved in the water.
- Then pour this tempering mixture evenly on the steamed and sliced khaman.
- Garnish with chopped coriander seeds and grated coconut.
- Serve khaman dhokla straight away or you can store them in an air tight box and then serve later after some minutes or an hour.
- If serving khaman after many hours, then do not garnish with coconut and coriander leaves.
- The dhokla can be served with any indian chutney and goes well with indian tea.

Rasawala Dhokla

It is light, spongy and includes a hint of great savory flavor from a simple combination of gram flour (besan), spices, and herbs. 

Dhokla

## INGREDIENTS

- 1/2 cup whole Wheat Flour
- 1 ripe Banana
- 1/2 cup Sugar
- 3 Tablespoon Milk
- 1/2 Teaspoon Fennel seeds
- 1/2 Teaspoon Black Pepper
- 1-2 pinch of Baking soda
- Oil for deep frying
- 1 Tablespoon Milk Powder(optional)

## PREPARATION

- Crush the ripe banana with a fork or using your hand to a fine paste
- Crush the fennel seeds and black pepper in a mortar or in a small mixture jar
- In a bowl add the crushed banana, wheat flour, sugar, crushed fennel seeds and black pepper powder, baking soda and a teaspoon of oil. 
- Add milk powder if you have. Mix well.
- Add milk slowly as needed to make a thick consistency batter. You can add more if your batter is too thick.
- Mix everything very well and better, if mixed in one direction.
- The Batter should be the consistency of Pakora batter.

## STEPS

- Heat oil in a pan on medium to high heat.
- To check if the oil is at right tempreture, put one drop of batter into the oil. The batter should come up floating but should not change color right away.
- Drop onle small ball of batter at a time in to the oil you can use spoon to drop one spoon full of batter into the oil.
- Don’t over crowd the frying pan. The balls should have enough room to float.
- Fry the balls till they change color to golden brown from all the sides
- Turn the sides occasionally. 
- It will take 3-4 minutes to cook properly.
- Remove the balls from oil and keep on a plate coverd with paper towel.
- It can be serverd right away or can be stored for one day at the room temepreture.


gulgula mini donut

Sweet and fluffy donut like balls made with wheat flour and ripe banana. 

Indian Snacks: Quick & Tasty Bites for Any Time of Day | Page 2