Paneer Tandoori is a scrumptious and easy-to-make North Indian recipe as it uses readily available ingredients in the kitchen like paneer, curd, meat masala and ginger-garlic paste. This paneer recipe comes with a variation as it is made using meat masala. Paneer based dishes are everyone’s favourite and especially this recipe is perfect to be served on anniversaries and kitty parties. One important tip that you should keep in mind while making this recipe is that you need to marinate the paneer pieces well so that the flavours are properly absorbed. Serve this easy paneer recipe with rice, naan or paratha. It also pairs well with garlic naan, missi roti and biryani. It is a must try paneer recipe for parties and special occasions. You can also garnish this paneer recipe with onions rings for that extra crunch!

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Ingredients of Paneer Tandoori

• 
  400 gm paneer
• 
  1/4 cup refined oil

For Marination

• 
  2 tablespoon ginger paste
• 
  2 tablespoon meat masala
• 
  1 teaspoon kasoori methi powder

• 
  salt as required
• 
  1 1/2 handful coriander leaves

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• 
  2 tablespoon garlic paste
• 
  1 cup yoghurt (curd)

How to make Paneer Tandoori

• Step 1 Coat the paneer with spices

  Wash the paneer under running water and cut it into cubes. Then, mix the paneer cubes with ginger paste, garlic paste, curd, meat masala and kasoori methi. Marinate it for about 20 minutes. Put it into a tandoor or grill it on both sides.

• Step 2 Grill the paneer

  Now, put oil in a pan and heat it over moderate flame. Then add in some onion and toss it till it turns golden in colour, then add in some ginger, garlic paste and keep stirring. Reduce the flame and add the grilled paneer. Add some water and stir well, then cover the lid and cook. Once the whole thing gets reduced into gravy form, add some more kasoori methi and mix it well.

• Step 3 Serve it hot

  Season the dish with salt according to your taste. Your dish is ready to be served. Serve it hot with roti or parathas, or even rice.

Tips

1. To make the dish more amazing add in some fresh cream.
2. To make it more enticing add in some roasted spices.

Paneer Ka Soola is a delicious appetizer recipe that you can make for your guests in kitty parties and get-togethers. This paneer recipe is extremely easy-to-make and can be eaten in any season.

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Ingredients of Paneer Ka Soola

• 
  200 gm sliced thick paneer
• 
  10 ml mustard oil
• 
  10 gm powdered deggi chilli

For Marination

• 
  40 gm hung curd
• 
  10 gm crushed to paste,grated parmesan cheese
• 
  4 gm clove powder
• 
  5 gm garlic paste
• 
  5 gm cumin powder

For Garnishing

• 
  4 gm chaat masala

For The Main Dish

• 
  5 gm diced red peppers

• 
  10 gm fresh cream
• 
  8 gm butter
• 
  4 gm salt

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• 
  10 gm crushed to paste cashews
• 
  10 gm onion paste
• 
  5 gm ginger paste
• 
  5 gm garam masala powder

• 
  4 ml lemon juice

• 
  5 gm diced yellow pepper

How to make Paneer Ka Soola

• Step 1

  To prepare the marinade, take a large bowl and add hung curd, ginger and garlic paste, cheese-cashew paste, brown onion paste, clove powder, red doggy mirch powder (5 grams), cumin powder, garam masala powder, and mustard oil (5 ml).

• Step 2

  Mix all the ingredients and make a nice marinade. Now cut the paneer into thick slices or you can also dice them.

• Step 3

  In a mixing bowl, mix the remaining mustard oil, red deggi mirch powder, and salt. Add diced bell peppers to this mixture.

• Step 4

  Now put the marinated paneer and bell pepper in the skewer, and cooked in tandoor for about 7 to 10 minutes.

• Step 5

  Garnish with chaat masala and lemon juice, and serve hot.

Paneer Tikka is one of the most liked Indian dish and there are several versions of this dish that you can always find in several restaurants. Almost everyone likes to have it, especially kids. As the name says, Kairali Roast Masala Paneer Tikka is a type of tikka which is made with special kairali masala. Kairali masala has a very distinct and an exotic taste. The masala originates from the green lands of Kerala. It is known to be one of the most famous spices of that place. This paneer tikka recipe makes use of this aromatic and unique masala in its preparation. It simply adds an authentic taste to the dish. The dish has a strong and smoky flavour. Feel the crunch of outer tandoori layer along with mildness of the paneer by trying this dish soon. If you are someone who likes to experiment with food and flavours, then you should definitely try this dish soon. This is a thick gravy appetizer dish so, you could prepare it in lunch or dinner for your loved ones. Serve it along a crispy parantha or naan to get the best taste. Experiment with your taste-buds by preparing this dish soon. Simply enhance your festive celebration by preparing this dish on auspicious day of Diwali or Holi and create a memory of flavours with your loved ones. It is a simple and quick recipe. It will hardly take half an hour to prepare this delectable appetizer dish. Make sure you make use of fresh cottage cheese for preparation to get a perfect taste. Also, it is suggested that you roast the paneer to perfection to get a proper texture. This is an exclusive chef recipe, so follow the steps carefully to get the best taste. Experience a burst of flavours by preparing it soon for your family and loved ones.

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Ingredients of Kairali Roast Masala Paneer Tikka

• 
  1 kilograms cottage cheese
• 
  2 1/2 tablespoon coconut oil
• 
  400 gm chopped tomato
• 
  1 piece chopped ginger
• 
  5 teaspoon coriander powder
• 
  2 teaspoon turmeric
• 
  3/4 cup coconut milk
• 
  4 teaspoon rice flour
• 
  3 dashes nutmeg powder
• 
  1 1/2 tablespoon lemon juice
• 
  4 teaspoon garam masala powder

• 
  2 teaspoon black pepper
• 
  1 medium sliced onion
• 
  8 cloves peeled garlic
• 
  4 green chilli
• 
  4 teaspoon red chilli powder
• 
  2 handful curry leaves
• 
  1 cup plain greek yogurt
• 
  2 dashes powdered green cardamom
• 
  7 tablespoon fresh cream
• 
  salt as required

How to make Kairali Roast Masala Paneer Tikka

• Step 1

  To prepare this delicious appetizer, first, take a medium non-stick sized pan and place it on medium flame. Then, pour and heat oil in it. Once the oil is hot enough, add sliced onions and saute them until they become translucent. Then, add chopped tomatoes in the pan and stir-fry them until almost all the moisture has evaporated. Next, add peeled garlic, chopped ginger and green chillies in the pan and stir for a while. Now, add coriander powder along with red chilli powder, turmeric powder, curry leaves in the pan and cook until the moisture has evaporated completely. Also, add salt as required and mix properly. Once cooked, turn the flame off and let the mixture cool.

• Step 2

  Now, transfer the prepared mixture to a mixer-grinder jar and add coconut milk in it. Then, blend the mixture on maximum speed until you get a smooth paste. Once done, transfer the paste to a bowl and keep aside for a while.

• Step 3

  Next, wash and pat dry the cottage cheese properly. Then, slice the cottage cheese into 16 equal sized chunks and keep aside for next 10 minutes.

• Step 4

  Now, take another medium sized bowl and add yogurt along with kairali roast masala, rice flour in it. Then, whisk properly with the help of a blender until smooth. Also, add green cardamom, nutmeg powder, lemon juice, cream in the bowl and whisk again. Next, dip the cottage cheese chunks(step 3) in the prepared batter properly. Place the mixture in refrigerator for some time.

• Step 5

  Next, place the dipped cottage cheese chunks on skewers(tandoor sticks) evenly. Also, place a raw onion in 1 of the skewers. Transfer the filled skewers on a baking tray. Pour the remaining batter on the top of the chunks neatly.

• Step 6

  Then, preheat the OTG at 135 degree Celsius(275 Fahrenheit) for 10-12 minutes. Now, place the baking tray in OTG and let the cottage cheese chunks cook for next 5-6 minutes. Once cooked properly, remove the tray from OTG.

• Step 7

  Lastly, take a serving dish and transfer the prepared gravy(step 1& 2) in it. Then, neatly place the tandoori chunks(step 6) over the gravy. Also, sprinkle some pepper and serve hot.

Craving for a delicious Keema kulcha? Then why go out and eat the unhealthy version of this delicious dish, when you can make it at home in a much healthier way! As the name suggests, Keema Kulcha recipe is made with loads of minced meat (mutton) which is a real treat for the non-veg lovers out there. Its ingredient list also boasts of chopped green chilies. ginger-garlic paste, red chili powder and salt. Lamb is a rich source of energy and it is relished by many. This is perfect for those who want to try their hand at something new in the kitchen. You can serve this to your near and dear ones at an occasion of your choice and revel in the compliments that come your way. Without further ado, take a look at the steps listed here and get started! You would love it for sure!

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Ingredients of Keema Kulcha

• 
  400 gm all purpose flour
• 
  1 tablespoon melted butter
• 
  1 tablespoon ghee
• 
  1/2 tablespoon ginger paste
• 
  1/4 tablespoon green chilli

• 
  1/2 teaspoon coriander leaves
• 
  200 gm minced lamb
• 
  salt as required
• 
  1/2 tablespoon garlic paste
• 
  1/4 teaspoon red chilli powder

How to make Keema Kulcha

• Step 1 Add ghee and saute ginger garlic

  To begin with this delicious recipe, heat ghee in a pan and add ginger-garlic paste, chili powder, green chilies and salt to it. Keep it on a low flame. Saute it well for about a minute or so.

• Step 2 Add minced meat

  Next, add the minced lamb pieces into the pan and let it cook till it turns tender. You can sprinkle some coriander leaves as per our taste. When cooked, turn off the flame and keep it aside for a while.

• Step 3 Knead the dough

  Now, for making the dough, take refined flour or maida, baking powder and melted butter. knead the dough and allow it rise.

• Step 4 Stuff the kulcha and cook in a tandoor

  Divide the dough in small portions and stuff the prepared filling into it. Roll out these balls on the flour board and place them in a moderately hot tandoor. Once cooked, serve warm.

Fond of potatoes? Then try this unique potato recipe that will become one of your favourites. This recipe is a combination of potato stuffed with a paneer masala and lastly coated with sesame seeds. Be it birthday parties, kitty parties, get-togethers or even tea parties, this snack recipe will woo all your guests with its scrumptious flavours. Pair it up with mint chutney, tomato ketchup or any other dip of your choice. You can customize the recipe as per your taste by adding more spices or minimizing them. The addition of khoya and cashews adds a richer texture to the whole dish. Make sure you coat the bharwan aloo in sesame seeds in the end to give them the final touch of crispiness. Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking!

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Ingredients of Bharwan Aloo Tilnaaz

• 
  4 medium potato
• 
  60 gm peas
• 
  30 gm paneer
• 
  30 gm sesame seeds
• 
  5 gm garam masala powder
• 
  30 gm ghee

• 
  100 gm khoya
• 
  60 gm cashews
• 
  5 gm cumin powder
• 
  5 gm red chilli powder
• 
  salt as required
• 
  300 ml vegetable oil

How to make Bharwan Aloo Tilnaaz

• Step 1 Deep Fry the potatoes

  Take 4 oval potatoes, peel them and slice the upper layer. Then scoop them out from the centre and soak in some water. Meanwhile, put a kadhai over medium flame and heat oil in it. When the oil is hot enough, add the scooped potatoes and deep fry them in hot oil until it becomes golden yellow in colour.

• Step 2 Prepare the stuffing

  To make stuffing for potatoes – take a pan, add some ghee and let it heat. Now add khoya, cottage cheese, green peas, crushed cashew nuts, salt, red chilli powder, cumin powder and garam masala. Give a good mix and cook for about 4-5 minutes. Your stuffing is now ready.

• Step 3 Stuff the potatoes

  Now, take the deep-fried potatoes and stuff them with this mixture. Halve them, and put in the hot tandoor for 10 minutes. Now smear them a bit with ghee and roll them in toasted sesame seeds.

• Step 4 Ready to be served

  Serve the Bharwan Aloo Tilnaaz with mint chutney or tomato ketchup and enjoy!

If you’re looking for some yummy-in-my-tummy non-vegetarian appetizer or snack, then try this amazing recipe of Pardewaali Murgh Hawah Mahal that will be the star attraction of your party menu. This easy-to-make Fusion recipe can be prepared with easily available ingredients, namely, chicken, butter, garlic, gram flour (besan) and egg. This lip-smacking snack recipe will be an instant hit among people of all age groups and can be easily prepared at home. So, you can serve this mouth-watering appetizer recipe at dinner parties or kitty parties and oh, don’t forget to pocket all the lovely compliments. All the chicken lovers out there, don’t just read this delectable snack recipe, go ahead and try it for yourself tonight! (Recipe: Radisson Blu Resort Temple Bay, Mamallapuram, Tamil Nadu)

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Ingredients of Pardewaali Murgh Hawah Mahal

• 
  180 gm chicken
• 
  10 gm garlic
• 
  5 gm gram flour (besan)
• 
  salt as required
• 
  20 gm grated cheese cubes

• 
  30 gm butter
• 
  5 gm green chilli
• 
  1 egg
• 
  1 teaspoon black pepper

How to make Pardewaali Murgh Hawah Mahal

• Step 1

  To make this lip-smacking appetizer recipe, place a pan over medium flame and add butter in it. Once melted, add garlic into the pan and saute it well until the raw smell goes away.

• Step 2

  After about 30 seconds, add the chicken and green chili in the pan and season with salt and black pepper powder.

• Step 3

  Once the chicken is halfway through, add besan in it and cook for a while.

• Step 4

  Next, put the chicken into seekh and cook for another 3 minutes.

• Step 5

  Meanwhile, beat egg in a bowl and then add the grated cheese. Mix well.

• Step 6

  Now, dip the chicken in the egg-cheese mixture and cook in tandoor till cooked thoroughly.

• Step 7

  Once done, your Pardewaali Murgh Hawah Mahal is ready. Serve hot with mint and peanut chutney along with spring mix.

A chicken pizza for dinner sounds awful said no one ever. If you are pizza lover and don’t shy away from experimenting with it then, you should definitely try this recipe. Pizza has undergone many variations over the years and only for the good. Chicken makhani Naan Pizza is a fusion recipe which will make your taste buds go wow. This pizza is shaped like naan and is half baked in the tandoor. This unique naan- shaped pizza has a delectable taste which will leave you craving for more. All you need is some all-purpose flour, oil, chicken, makhani gravy, onion rings, and black olives and you are good to go. This pizza is covered with tangy makhani gravy and grated mozzarella cheese which will melt in your mouth. It is topped with soft chicken pieces and onion rings to be baked. Serve it at kitty parties, anniversaries and potlucks. Your kids will love this fusion pizza and won’t stop asking for more. So, try this amazing recipe now and earn compliments from your friends and family. Enjoy it with your loved ones.(Recipe: Chef Suresh Thampy, Executive Chef, Holiday Inn Mumbai)

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Ingredients of Chicken Makhni Naan Pizza

• 
  3 cup refined flour
• 
  1 cup milk
• 
  1 cup water
• 
  2 cup grated mozzarella
• 
  black olives as required
• 
  1 cup coriander leaves

• 
  1/2 cup butter
• 
  salt as required
• 
  2 cup makhni gravy
• 
  1 cup onion rings
• 
  2 cup diced chicken

How to make Chicken Makhni Naan Pizza

• Step 1

  To prepare this delicious pizza, first, preheat the oven at 240 degree Celsius.

• Step 2

  Sieve the all- purpose flour and then add salt and butter to it. Add milk and water as required to the flour and knead a soft dough. Keep aside for 2-3 hours.

• Step 3

  Roll out the dough in a triangle shaped naan. This will be used as a pizza base.

• Step 4

  Next, half-bake the naan triangle in the tandoor.

• Step 5

  Spread makhani gravy and grated cheese on the top. Add chicken pieces, black olives and onion rings as a topping.

• Step 6

  Lift the pizza base using a shovel and transfer it to the preheated oven. Bake for around 8 minutes.

• Step 7

  Once cooked remove from the oven, place on a cutting board and using a pizza wheel cut it into 8 uniform wedges.

• Step 8

  Lastly, garnish with coriander leaves and serve hot.

Tandoori Rotis were one of the first kinds of bread to be made in an earthen oven that we now know as tandoor. From parathas to rotis to chicken, Tandoor has been one of the most efficient ovens that India has had for a long time now. Although this technique was first used majorly in Punjab before the partition of India and Pakistan and it significantly spread in other parts of the country after the partition. Tandoori roti in itself is a great example of how cooking anything with the right heat temperature can make so much difference! These rotis are soft on the inside and have a light, crisp crust on the outside. This is one of the easiest ways of making the best Tandoori Rotis that you get to eat in the Punjab region of the country and once you learn to make it, there will be no looking back. To begin, follow this step by step recipe below!

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Ingredients of Tandoori Roti

• 
  150 gm wheat flour
• 
  1 tablespoon ghee
• 
  salt as required

• 
  70 gm all purpose flour
• 
  2 tablespoon yoghurt (curd)

How to make Tandoori Roti

Step 1 Knead a semi-stiff dough

First, we need to knead a smooth and semi-stiff dough. Take the flour in a bowl and add salt, maida, yoghurt and start kneading. Add little water wherever necessary and keep kneading until everything comes together. Cover this dough with a damp cloth and keep it aside to rest for 30 minutes to 2 hours before cooking. More rest means better results.

Step 2 Prepare the dough balls

Start preparing the dough balls. These will be ½ inch larger than regular rotis or big enough to cover the centre of your palm completely. Wet your hands and start spreading the ball on your hands by pressing it. It is important for your hands to be wet at this point.

Step 3 Cook and serve!

If you have a tandoor, you can place this roti in the hot tandoor carefully. Stick it on the walls. If you don’t have a tandoor handy, heat a tawa and carefully place the roti on it. It will stick to it instantly because of the water and will start blooming up. Pick the tawa and turn the upper side of the roti towards the flame directly. Monitor it properly. The back of the roti will come off as and when it is done. Apply ghee and serve with a delicious chicken or paneer curry!