tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka | with 31 amazing images. tandoori Aloo Tikka is a delicious appetizer popularly served in restaurant. Learn how to make tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka | tandoori aloo tikka recipe is one of our favorite starter dishes which we order often in restaurants. So, I had to give it a shot and create a recipe that can be done at home also, with ease without using tandoor. This restaurant style tandoori aloo which is not just brimming with flavor, but is simple to make appetizer too. Potatoes are marinated with a curd based marinate which is spicy and chatpata and charred on open flame for the restaurant style tandoor effect at home. Tips to make tandoori aloo: 1. You can also use baby potatoes to make this recipe. 2. If you do not have steel skewer, you can cook this tandoori aloo on pan. 3. If you like you can also use coloured capsicum cubes instead of green capsicum. Enjoy tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka | with detailed step by step photos.

A most unusual combination of ingredients blooms into a memorable starter, which is sure to become the centre of attraction at your party. Cooked and mashed colocasia is combined with a rich almond paste and other flavourful ingredients, and grilled till perfectly golden brown all over. You are sure to enjoy the unique texture and intensely rich flavour of the Badam Aur Arbi ke Kebab.

Barbecue sauces may focus on a single flavour or combine sour, sweet, spicy and tangy ingredients, but the highlight is the smoky flavour! while there are several regional variants, this is one of the most common recipes of barbecue sauce. It goes best with oriental starters like threaded paneer rolls, page 93, grilled hot and sweet paneer

paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | with 63 amazing images. paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | is an innovative idea which has an amazing blend of textures like succulence of paneer filling and flakiness of parathas. Learn how to make laccha paneer tikka roll. To make paneer tikka filling, In a deep bowl, add mustard oil, kashmiri red chilli powder, thick curds, garlic paste, ginger paste, turmeric powder, chilli powder, garam masala, chaat masala, besan, kasuri methi and salt and mix the marinade well using a whisk. Then add paneer cubes and coat the marination well using spatula. Cover with a lid and keep aside and let it marinate for 1 hour. Heat oil in a broad nonstick pan, add the marinated cubes of paneer and sauté for 8 to 10 minutes till it becomes golden brown evenly. Add sliced onions and capsicum jullienes and sauté for minute and keep aside. Transfer the stuffing in a plate, arrange the stuffing around the corners and in the centre place a steel bowl. Meanwhile, heat a piece of charcoal on an open flame , once burnt well place in in the steel bowl and immediately pour the ghee over it and cover the filling with a lid and keep aside for 3 minutes. Then remove the steel bowl with the charcoal and keep stuffing aside. Then to make laccha paneer tikka roll, make the malbar paratha. Then place a parchment paper on a clean and dry surface, place a paratha and apply 1 tbsp of green chutney and spread evenly. Place ¼th of the paneer tikka stuffing in the centre and spread it lightly. Place ¼th of the laccha onions and little chaat masala for sprinkling evenly over it and roll it up tightly. Repeat steps 1 to 3 to make 3 more paneer kathi rolls. Serve immediately. Paneer roll gets a makeover here. Rolled up into malbar parathas, paneer tikkas transform into a wholesome meal. These Indian paneer veg kathi roll can be enjoyed for an Indian party or had on-the-go while rushing to office! The flaky and crispy taste of multi-layered malbar paratha is what makes this Kolkatta paneer kathi roll a unique fare. The aroma and the flavours of the spices used in marination of paneer tikka filling is so intensely pleasurable that it is sure to attract kids to the dining table. A generous spread of laccha onions further intensifies the taste of Kolkatta paneer kathi roll. But do not forget to make fresh green chutney for these rolls to enjoy a restaurant style Indian paneer veg kathi roll. Laccha paneer tikka roll suits the fun taste of kids too! When in a hurry, you can buy readymade paneer. But if you have time on hand, you can make paneer at home the previous day too! Tips to make paneer kathi roll. 1. You can also use readymade malbar parathas made in advance. 2. Once wrap is made. Make sure you serve it immediately. 3. Make sure you do not use malai paneer. 4. You can make the paratha spiral and keep it in the freezer for 5 days and once ready to cook it you can thaw it, roll it and cook it. Enjoy paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | with step by step photos.

Just a teaspoon of oil is needed to cook this cauliflower marinated in low fat curds. You don't even need a tandoor to acquire that distinctive smoky flavour!

veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with 53 amazing images. veg angara recipe | restaurant style veg angara | Indian veg paneer angarais a North Indian style sabzi which features on most restaurant menu. Learn how to make restaurant style veg angara. To make veg angara, in a broad nonstick pan, heat 2 tbsp oil, add carrot, french beans, and cauliflower. Sauté on a medium flame for 2 to 3 minutes. Keep aside. In a deep nonstick pan, heat the remaining 2 tbsp of oil and 1 tbsp ghee. Add black pepper, cloves, cardamom and cinnamon and saute for few seconds. Add cumin seeds, add garlic paste, ginger paste and finely chopped onions and saute on medium flame for 3 to 4 minutes. Add red chilli paste and saute for few seconds, now add tomato pulp and cook on medium flame for 2 to 3 minutes. Add turmeric powder, kashmiri red chilli powder, red chilli powder, coriander powder and saute the masala for 1 minute. Add ½ cup hot water, cover and cook for 2 to 3 minutes till oil releases. Next to make restaurant style veg angara, lower the flame and add whisked curd, mix well. Add capsicum, paneer and saute for 1 minute. Add sautéed vegetables, salt and ½ cup of hot water, mix well and cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add garam masala, kasuri methi, fresh cream and butter. Mix well and cover with a lid and cook for 4 to 5 minutes, while stirring occasionally. Place a steel vati in the centre and place a small piece of live charcoal, add the remaining 1 tbsp of ghee. Cover with lid for 2 to 3 minutes. Garnish with coriander and serve hot with butter naan. restaurant style veg angara is a rich and spicy gravy made with mixed vegetables. It’s tongue-tickling flavour and creamy feel is thoroughly enjoyable! For this the veg angara has the gravy or base made from red chilli paste, onion-tomatoes and cream. What sets this Indian veg paneer angara apart from many other veg Punjabi sabzis is its smoky flavours. The veggies are sautéed and add to the gravy which is finished well with a live charcoal. This smoke given to the gravy enhances the taste and aroma which is best enjoyed with butter naan. Tips to make veg angara. 1. You can add fresh or frozen green pea in the gravy. 2. Charcoal smoke is given to add a restaurant style taste to the gravy. 3. Instead of sautéing the vegetables you can use boiled mixed vegetable cubes. Enjoy veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with step by step photos.

malai soya chaap tikka recipe | soya chaap tikka | veg malai soya chaap tikka | tandoori soya chaap | with 51 amazing images. malai soya chaap tikka recipe is highly nutritious and rich in protein hence, incredibly healthy for vegetarians. Learn how to make malai soya chaap tikka recipe | soya chaap tikka | veg malai soya chaap tikka | tandoori soya chaap | malai soya chaap is a delicious chaap variant that you can cook for parties and family dinners. Chaap is a protein rich food item that is prepared from soya and flour which has a soft and chewy texture and when cooked in the way as in the recipe, turns out to be very tasty. Tandoori soya chaap is a dish which is cooked in creamy marination, which has crunch of charred vegetables. Further the charred chaap is tossed and coated well in melted butter, fresh cream and chatpata chaat masala. Pair up the veg malai soya chaap tikka with mint chutney, lemon wedge, mint leaves and onion rings for a wholesome combo. tandoori soya chaap can be served as snacks, appetizers or as a side dish. You can pair it with naan, roti or tandoori roti for the perfect lip-smacking taste. If you want to have something different on your kitty party menu, then you need to try this delicious malai soya chaap tikka. Be it kids or adults, everyone will love it for sure. Tips to make malai soya chaap tikka recipe: 1. Instead of cheese spread you can also add grated processed cheese. 2. You can also marinate the soya chaap overnight so that the chaap absorbs its flavour. 3. If you do not have steel skewers, you can cook the marinated chaap in the non-stick pan. 4. Whenever you are buying soya chaap try to buy the one which has a higher amount of soy flour (i.e. 60-70%) Enjoy malai soya chaap tikka recipe | soya chaap tikka | veg malai soya chaap tikka | tandoori soya chaap | with detailed step by step images.

dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal | with 40 amazing images. dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal is creamy, rich and velvety! learn how to make restaurant style dal bukhara. To make dal bukhara, in a pressure cooker, add soaked whole urad, add turmeric powder, salt add 2½ cups of water and pressure cook for 7 to 8 whistles or till the dals are overcooked. Allow the steam to escape before opening the lid. Mash well with the back of the ladle. Keep aside. In a deep non stick pan, heat ghee, add cumin seeds. When the cumin seeds crackle, add the ginger garlic paste saute on medium flame for few seconds. Add tomato puree, kashmiri red chilli powder, red chilli powder, coriander powder, roasted cumin seed powder, cook on medium flame for 3 to 4 minutes, while stirring occasionally. Add the cooked and mashed dal, ½ cup water and salt, mix well. Cover with a lid and cook the dal on medium flame for 10 to 12 minutes, while stirring occasionally. Finally to complete making restaurant style dal Bukhara, add garam masala, crush kasuri methi lightly, fresh cream and butter. Mix well and cover with a lid and cook for another 10 minutes, while stirring occasionally. Place a piece of aluminium foil in the centre of the dal and place live charcoal on it, add ghee. Cover it with lid for 3 to 4 minutes. Garnish with fresh cream and butter. Serve hot with jeera rice or roti of your choice. Punjabi style black urad dal, a rich, flavorful lentil preparation can be rightly called as the close cousin of dal makhani. The major difference is unlike dal makhani, dal bukhara is made only with whole black gram (urad dal). The robustness in this creamy Indian black lentil dal recipe is brought by slow-cooking for a longer time and the addition of Indian spices along with tomato puree. The longer the dal is cooked, it enhances the taste and acquires a creamy texture. This is a popular dal of ITC hotel. To get the perfect restaurant style dal bukhara it is given charcoal smoke to get a tandoor smoky flavour. This is what brings out the best in it. Tips to make dal Bukhara. 1. The tomato pulp used in this recipe is fresh. Learn how to make thick homemade tomato pulp. 2. We suggest you to use readymade fresh cream for a restaurant style flavour. Do not use the cream formed on top of milk after boiling. 3. If you are serving it later, you will need to adjust the consistency by adding little water while re-heating. Enjoy dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal | with step by step photos.

veg seekh kebab recipe | Indian veg seekh kabab without tandoor | seekh kabab without oven | veg seekh kebab in griller | with 44 amazing images. veg seekh kebab recipe | Indian veg seekh kabab without tandoor | seekh kabab without oven | veg seekh kebab in griller is an interesting Indian starter which attracts many due to its appealing shape and texture. Learn how to make Indian veg seekh kabab without tandoor. To make veg seekh kebab, in a non-stick broad pan, heat oil, add garlic paste, add ginger paste, add green chilli paste and onions and sauté on a medium flame for 1 minute. Add carrot, add capsicum and sauté on a medium flame for sauté for 2 minutes. Add black pepper powder, coriander-cumin seeds powder, chat masala, chilli powder and cook on a medium flame for 1 minute. Transfer the mixture to another bowl and cool slightly. Add potatoes, paneer, cheese, breadcrumbs, fried onions, mint leaves, coriander, cornflour and salt. Mix well. Combine and form a dough and place it on the sides of the plate. Now give smoke of live charcoal for 2 3 mins and cover the bowl and keep aside for 3 minutes. Mix the dough well, make 8 equal portions and make kebabs using skewers. Now heat a grill pan with oil. Heat oil and fry the kebabs while turning form all the side till golden brown. Serve immediately with green chutney and tomato ketchup. Seekh kebabs are very rich and have been a favorite with royal families of India for centuries. Traditionally seekh kebabs are made with minced meat that has been seasoned and pressed onto a tandoor stick before being lowered into the hot tandoor that makes it a perfect golden brown. Today seekh kebabs are no longer limited to the non-vegetarians menu. Try our recipe of veg seekh kebab in griller. Made with veggies like grated boiled potatoes, carrots and green capsicum along with the addition of paneer and cheese, this mouth-watering Indian veg seekh kabab without tandoor will leave every one licking their fingertips. Since most of us do not have a tandoor available at home this recipe uses the grill or a charcoal barbeque to cook the kababs. While the bread crumbs and cornflour help in binding the kababs perfectly, it is the addition of fried onions which gives a finishing touch of flavour to these seekh kabab without oven. Enjoy these kebabs with fresh green chutney. Tips to make veg seekh kebab. 1. Make sure batter should not be too soft otherwise the kebabs will break while frying. 2. Soak wooden skewers in a glass of water. 3. You can also add vegetables of your choice such as sweet corns and French beans. 4. Make sure mixture should not be too soft otherwise the kebabs will break while frying. Enjoy veg seekh kebab recipe | Indian veg seekh kabab without tandoor | seekh kabab without oven | veg seekh kebab in griller | with step by step photos.