Paneer Tikka (Stove Top)

Preparation Time : 20 Minutes

Quantity: 4 small Skewers


Ingredients:

To Marinate:

• Paneer -200 grams sliced
• Tomato - 1 Medium
• Onion - 1 Medium
• Capsicum - 1 Medium
• Red Capsicum & Yellow Capsicum - 1/2 cup sliced
• Oil - 1 tbsp
• Beaten Curd - 1/4 cup
• Chilli powder - 1 tsp
• Turmeric powder – ¼ tsp
• Garam masala powder - 1/2 tsp
• Tandoori masala / Chat Masala powder - 1/2 tsp (optional)
• Pepper powder - 1/2 tsp
• Ginger garlic paste - 1/2 tbsp
• Lemon juice - 1 tsp

Preparation:

• Add all the ingredients under the "To Marinate" table and marinate the paneer & veggies for 15 minutes.
• In a stove, Place a tawa and place the panner slices and shallow fry until the sides turn brown.
• Shallow fry Capsicum slices, Onion and Tomato in Tawa. The veggies should retain its crunchiness and should not be over cooked.
• Arrange the veggies and the Paneer slices in a skewer and serve hot with Green chutney.

Coconut Thogial / Coconut paste for rice / Thengai thogial

Preparation time: 5 Minutes

Quantity : 1 big cup

Ingredients:

• Coconut – 1 small
• Urad Dal – 2 tbsp
• Asafetida – ½ tsp
• Dry Red chillies – 5 or 6
• Rock salt – to taste
• Tamarind - 1 small piece (optional)
• Water – to grind
• Oil – To saute

Preparation:

• Heat 1 tbsp oil in a pan and add urad dal, red chillies, asafetida and fry until the dal becomes slightly brown. Remove from flame and allow it to cool.
• In a mixer jar, add grated / chopped coconut, fried dal mixture, Tamarind, salt and dry grind it once.
• Add little water and grind again to a smooth paste.
• Serve with plain rice, rasam and any simple curry. 

My notes:

• The ground paste can be a little coarse, if you want to enjoy the coconut flavor completely.
• The thogial can be little thicker than the chutney consistency.
• You can also add 2 cloves of garlic to the oil while frying dal and grind it with the coconut.