Mangalorean Recipes

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Paneer Tikka

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Quantity Measure Ingredients Description:
2 Teacup Curds Drain water
1 Teaspoon Chilly Powder, Red Mix
0.5 Teaspoon Sugar, Table  
0.5 Teaspoon Jeera (Cumin Seeds)  
0.5 Teaspoon Tandoori Masala See recipe on website.
1 Inch Ginger (Adhrak)  
0.5 Pods (whole) Garlic (Lason, Losun)  
1 Tablespoon Butter  
250 Grams Paneer (Indian home made cheese)  
1 Nos. Carrots (Gajar) julienne vegetables,
1 Medium Capsicums - Green (Simla Mirch) julienne vegetables,
1 Nos. Tomatoes julienne vegetables,
1 Medium Onion julienne vegetables,
0.5 Teaspoon Chaat Masala  
1 Tablespoon Coriander Leaves (Kothmeer)  

Put the curds in a thin muslin cloth, in a bundle, over the sink, and allow the water to drain to get a Thick Curd - 1/2 cup (tied in cloth for 2 hours)
Cut Paneer into 1/2" horizontal slabs.
Mix the red chilly, salt, sugar, cumin, Tandoori masala, half the ginger-garlic and chopped coriander in the curd. Mix well.
Brush the slabs of Paneer liberally with this dip on both sides and edges.
Marinate for 30 minutes.
Place in refrigerator till required.
Before serving, heat a non-stick pan.
Add butter and place slices to sizzle till light brown.
Flip and repeat for other side.
Cut into bite size square and arrange in serving dish.
Add remaining butter to pan, heat.
Add julienne vegetables, (Capsicum, Onion, Tomato, Carrot juliennes - 1 tbsp each (long thin strips) - -chaat masala and salt to taste.  -  Pour over the Tikka Paneer.

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