Recipes - Traditionally Modern Food

Home » Recipes

Kunukku | Adai maavu kunuku | Lentil fritters

May 7, 2014 By Vidya Srinivasan 8 Comments

Kunukku is a traditional South Indian snack prepared with Adai batter. Best way to finish leftover Adai batter. Quick 15-minute after-school snacks.

Why should I drain water from Adai batter?

Adai Batter is kept in the fridge extra water. if you make kunukku with the refrigerated batter it will drink more oil so always drain the excess water first then prepare kunukku.

Can I skip rice flour?

Rice flour helps with binding and also gives a crispness to the kunukku. The amount of rice flour might vary slightly based on the batter thickness adjusted accordingly. make a thick batter. YOu can also use a combination of besan flour and rice flour. Rava can also be used instead of rice flour.

Can I skip chilli?

Yes, chilli is optional. To make it a kids-friendly spice I have deseeded chilli. Adjust according to your taste.

What should be the size and shape of kunukku?

Traditionally kunukku is prepared by pinching the batter and adding in hot oil. No particular shape or size. you can use a spoon to prepare kunukku or flatten the batter to make thavala vadai

Adai recipes in TMF

Evening snacks recipe

Kunukku

Adai batter evening snacks

5 from 1 vote

Print Pin Comment

Ingredients

1 cup Adai batter
1/4 cup Rice flour
Asafoetida generous portion
2 green chili deseeded
generous pinch of ginger powder
Curry leaves few
coriander leaves few

Instructions

Carefully drain water from leftover Adai batter
Take 1 cup of thick Adai batter in a mixing bowl
Add rice flour, a generous portion of asafoetida, chopped green chilli, a generous pinch of ginger powder, coriander, and curry leaves; mix well
Make a thick kunukku batter. Resembles vadai batter
Heat oil in a heavy-bottomed pan
When oil is hot fry kunukku in low- medium heat
Pinch a portion of the batter and prepare kunukku in batches
Initially, frothy bubbles appear in the oil but as the kunuku fry bubbles subside
Flip and fry till lentil fritters turn golden brown
You can also use a spoon to prepare kunukku or flatten the batter and prepare vadai
Heat paniyaram pan. Add coconut oil and take a spoon full of batter and add in one indent
Repeat and fill the batter in all indents. drizzle oil and cook
After one side is cooked carefully flip the lentil fritters and press them with a spoon
Drizzle some more oil and cook the other side, carefully take it out. Serve hot with coffee/tea

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

1 cup Adai batter

1/4 cup Rice flour

Asafoetida generous portion

2 green chili deseeded

generous pinch of ginger powder

Curry leaves few

coriander leaves few

How to make Kunuku with step-by-step pictures

Carefully drain water from leftover Adai batter

Take 1 cup of thick Adai batter in a mixing bowl

Add rice flour, a generous portion of asafoetida, chopped green chilli, a generous pinch of ginger powder, coriander, and curry leaves; mix well

Make a thick kunukku batter. Resembles vadai batter

Heat oil in a heavy-bottomed pan

When oil is hot fry kunukku in low- medium heat
Pinch a portion of the batter and prepare kunukku in batches

Initially, frothy bubbles appear in the oil but as the kunuku fry bubbles subside

Flip and fry till lentil fritters turn golden brown

You can also use a spoon to prepare kunukku or flatten the batter and prepare vadai

Heat paniyaram pan. Add coconut oil take a spoonful of batter and add in one indent
Repeat and fill the batter in all indents. drizzle oil and cook

After one side is cooked carefully flip the lentil fritters and press them with a spoon
Drizzle some more oil and cook the other side, carefully take it out. Serve hot with coffee/tea

Black Bean Quesadilla

May 6, 2014 By Vidya Srinivasan 3 Comments

Tasty Black Bean Quesadilla with a leftover Black bean gravy is Indo -Mexican fusion recipe. Easy to cook and taste delicious with Guacamole/ Sour Cream/ Salsa

Ingredients:

Wheat Tortilla - 1
Black Bean Gravy - 4 tbsp
Grated Cheese - 2 teaspoon (I used cheddar and mozzarella)
Butter/ Oil - as needed

Method:

Grease the skillet with Ghee / butter and place the tortilla in the greased skillet
Spread the Black Bean Gravy and cheese on one half of the tortilla and cook. After 1 min, cover the other half over the black bean portion and let it cook for 1 min. Cook the tortilla on the other side as well

Transfer the dish into serving plate and cut into two halves. Serve it with Guacamole / Sour cream / Tomato salsa

Black Bean Quesadilla

Black Bean Quesadilla is yet another favorite Mexican recipe. Easy to cook and taste delicious with Guacamole/ Sour Cream/ Salsa

No ratings yet

Print Pin Comment

Course: Wrap

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Author: Vidya Srinivasan

Ingredients

Wheat Tortilla - 1
Black Bean Gravy - 4 tbsp
Grated Cheese - 2 tsp I used cheddar and mozzarella
Butter/ Oil - as needed

Instructions

Grease the skillet with Ghee / butter and place the tortilla in the greased skillet
Spread the Black Bean Gravy and cheese on one half of the tortilla and cook. After 1 min, cover the other half over the black bean portion and let it cook for 1 min. Cook the tortilla on the other side as well
Transfer the dish into serving plate and cut into two halves. Serve it with Guacamole / Sour cream / Tomato salsa

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1. I have placed the fillings after keeping the tortilla in the skillet. Instead, you can choose to fill the tortilla on a plate and then place it on the skillet
2. Instead of black bean gravy you can also use boiled black bean/tinned black bean, onion, tomato or any other filling of your choice

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Check out my other black bean recipes,

Black Bean Sandwich

May 6, 2014 By Vidya Srinivasan 3 Comments

Black bean sandwich | bean sandwich . pls SUBSCRIBE to my channel.

...

Burrito - Indian Style

May 5, 2014 By Vidya Srinivasan 9 Comments

Burrito is one of our favorite dishes. When ever we eat this at Mexican restaurants, hubby tells me " why can't we prepare this at home? ". Last week I told him that I am preparing black bean gravy for roti, hearing that he said he would get tortilla, so that I can try making burrito. I tried this version of burrito, and to my surprise it was a hit! Though it was different from authentic Mexican burritos, we liked this version.

Method:

Cook tortilla (I microwaved for 30 sec each side, instead you can even cook tortilla in a skillet)
Lay the tortilla out on a plate, Spread the black bean gravy, guacamole, olives and cheese on the tortilla, leaving a 1-inch outer border without any filling

Fold the top and bottom side for about 1 inch and fold the side close to the filling and Roll over tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together

Burrito - Indian Style

5 from 1 vote

Print Pin Comment

Course: Wrap

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings:

Author: Vidya Srinivasan

Ingredients

Wheat tortilla - 1
Black Bean Gravy - 3 tbsp
Guacamole - 2 tbsp
Black Olives - 4
Grated cheese - 2 tsp I used cheddar and mozzarella

Instructions

Cook tortilla (I microwaved for 30 sec each side, instead you can even cook tortilla in a skillet)
Lay the tortilla out on a plate, Spread the black bean gravy, guacamole, olives and cheese on the tortilla, leaving a 1-inch outer border without any filling
Fold the top and bottom side for about 1 inch and fold the side close to the filling and Roll over tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Instead of tortilla you can even try burrito with chappati

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Check out my other black bean recipes,

Black Bean Gravy

May 3, 2014 By Vidya Srinivasan 12 Comments

Black bean Gravy is a tasty Indian take with black beans. Black bean subzi tastes good with roti/Chappati.

Black bean gravy is a delicious one-pot recipe, it can be cooked in a pressure cooker/ instant pot recipe. Like Channa masala, Black bean subzi can be prepared within 30 minutes.

Black bean gravy is a tasty Fusion recipe. Nowadays Mexican cuisine has become one of our favorites. After having many Mexican dishes, I liked black beans, and knowing their health benefits, I wanted to try an Indian gravy with black beans. Tres leches cake
Burrito, Cheese quesadilla, black bean quesadilla Mixed bean soup are some of my favorites.

Leftover Black bean Gravy can be used for a Black bean sandwich

Black Bean Gravy

Gravy is tasty Indian take with black bean. Black bean gravy is a delicious one pot recipe, it can be cooked in pressure cooker/ instant pot recipe. Black bean subzi can be prepared within 30 minutes. Fusion recipes tastes good with rice/chappati.

No ratings yet

Print Pin Comment

Course: Gravy

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Author: Vidya Srinivassan

Ingredients

Black bean – 1 cup + 1/2 cup
Onion - 1 finely chopped
Tomato - 1 finely chopped
Ginger garlic paste - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Channa Masala - 1 tsp
Turmeric powder - a pinch
Amchur powder - 1/4 tsp optional
Garam masala powder - 1 tsp
Coriander leaves – 1/8 cup roughly chopped
Cardamom pods – 2
Cinnamon – 1/8 stick
Cloves – 1
Bay leaves – 1
Fennel seeds – 1/8 tsp
Oil - 1 tbsp
Salt - as needed

Instructions

Put a pressure cooker on the stove and add oil, whole spices and ginger garlic paste, saute for 30 seconds. Add onion and saute till onion is cooked, and then add tomato
Once onion and tomato are cooked, add garam masala, coriander powder, cumin powder, channa masala, turmeric powder and amchur powder. Allow it to cook for 3 to 5 mins
Add the soaked black bean and mix well. Add required salt and 1 cup + 1/2 cup of water and cover the cooker. SwitcH off after 3 whistles. Once steam releases, open the cooker lid and garnish with coriander leaves. Black bean gravy is ready to be served.

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1.I soaked black bean in hot water for 4 hours. You can either follow this procedure or soak it in normal water for 7-8 hours
2.I directly cooked this gravy in cooker, instead you can also cook black bean and masala separately, and finally add black bean to the cooked masala (same procedure can be followed for cooking rajma / channa / moong bean or any dal)
3.Since bean is directly cooked in gravy, add same quantity of water as bean to maintain gravy consistency

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Black bean – 1 cup + 1/2 cup

Onion - 1 finely chopped

Tomato - 1 finely chopped

Ginger garlic paste - 1 tsp

Cumin Powder - 1/2 tsp

Coriander powder - 1 tsp

Channa Masala - 1 tsp

Turmeric powder - a pinch

Amchur powder - 1/4 teaspoon (optional)

Garam masala powder - 1 tsp

Coriander leaves – 1/8 cup roughly chopped

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds – 1/8 tsp

Oil - 1 tbsp

Salt - as needed

Method:

Put a pressure cooker on the stove and add oil, whole spices and ginger garlic paste, saute for 30 seconds. Add onion and saute till onion is cooked, and then add tomato
Once onion and tomato are cooked, add garam masala, coriander powder, cumin powder, channa masala, turmeric powder and amchur powder. Allow it to cook for 3 to 5 mins

Add the soaked black bean and mix well. Add required salt and 1 cup + 1/2 cup of water and cover the cooker. Switch off after 3 whistles. Once steam releases, open the cooker lid and garnish with coriander leaves. Black bean gravy is ready to be served.

Guacamole

May 2, 2014 By Vidya Srinivasan 9 Comments

First time when I saw this dip in a Mexican restaurant, I was hesitant to taste it, seeing the texture. Hubby convinced me to try it, highlighting its health benefits. To my surprise I loved it. From that day, this recipe has become regular in our house. I generally prepare this as a side dish for roti, stuffing for bread (we call it avocado sandwich;), avocado dip, stuffing for Burrito blah blah. Its simple and tastes amazing, and healthy too.This is my version of Guacamole!

You can make the avocado smooth or chunky depending on your tastes, I prefer the smooth version. The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

Guacamole:

Preparation Time : 10 mins | Cooking Time : 5 mins | Serves : 2

Recipe Category: Sides

Ingredients:

Ripe Avocado -1

Onion - 1/2

Tomato - 1

Pepper powder - 1/8 tsp

Lemon - 1/4 squeezed

Salt – as needed

Oil – ½ tsp

Method:

Cut the avocado in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Mash it throughly and add lemon to prevent avocado from browning
Add oil to the pan and saute onion for 2 -3 min and add tomato (I generally do not cook onion and tomato for long time as I prefer my tomato to not became mushy, so cook until raw smell goes off)

Add onion and tomato to the avocado and add salt as needed

Guacamole

No ratings yet

Print Pin Comment

Course: side

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Author: Vidya Srinivasan

Ingredients

Ripe Avocado -1
Onion - 1/2
Tomato - 1
Pepper powder - 1/8 tsp
Lemon - 1/4 squeezed
Salt – as needed
Oil – ½ tsp

Instructions

Cut the avocado in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Mash it throughly and add lemon to prevent avocado from browning
Add oil to the pan and saute onion for 2 -3 min and add tomato (I generally do not cook onion and tomato for long time as I prefer my tomato to not became mushy, so cook until raw smell goes off)
Add onion and tomato to the avocado and add salt as needed

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

To achieve creamy texture, I made avocado smooth but can also try chunky version
You can skip even saute part and add raw onion and tomato
Can add Chat masala/ cumin powder/ coriander powder to make it Indian style

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Idli Upma

May 1, 2014 By Vidya Srinivasan 6 Comments

Idli upma is a very simple and delicious dish prepared with left over idlis. Whenever Sis and I get bored with regular idli, my Mom prepares this.

Method:

Heat oil in a pan and add mustard seeds. When it splutters, add bengal gram, urad dal, hing and curry leaves
When dal turns golden brown, add finely chopped onions ans saute till onion turns translucent. Then add coriander powder, cumin powder, Idli podi and salt mix well. Finally add Crumbled Idlis and cook for 3-5 minutes (depending on the texture needed your upma)

Idli Upma

No ratings yet

Print Pin Comment

Course: Upma

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings:

Author: Vidya Srinivasan

Ingredients

Crumbled idli - 1 cup + 1/2 cup
Onion - 1/2 cup finely chopped
Turmeric powder - a pinch
Idli Podi - 1 tsp
Coriander powder - 1/2 tsp
Cumin Powder - 1/4 tsp
Salt - as needed
Oil - 1 tbsp
Mustard -1/4 tsp
Channa dal - 3/4 tsp
Urad dal - 3/4 tsp
Hing - a pinch
Curry leaves - few

Instructions

Heat oil in a pan and add mustard seeds. When it splutters, add bengal gram, urad dal, hing and curry leaves
When dal turns golden brown, add finely chopped onions ans saute till onion turns translucent. Then add coriander powder, cumin powder, Idli podi and salt mix well. Finally add Crumbled Idlis and cook for 3-5 minutes (depending on the texture needed your upma)

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1.Do not prepare this upma with hot idlis.The idlis have to be cold, so that they will get crumbled nicely. Refrigerate idlis for at least 1 hour for easy crumble
2.Can add green chillies instead of idli podi
3.Add ginger garlic paste/ garlic powder to make it flavorful

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

My Notes:

Check my other recipes using Idli/Dosa Batter,

Vegetable Waffle Dosai

Kaima Idli

May 1, 2014 By Vidya Srinivasan 12 Comments

If you have ever eaten in Saravana Bhavan, I am sure no introduction is needed for Kaima idli. This is one of my favorites that can be made with baked/deep fried Leftover Idlis.

Method:

Heat oil in a pan. Add fennel seed powder, tomatoes, ginger garlic paste and saute till tomatoes are cooked

Then add onion and capsicum along with pav bhaji powder, cumin powder, coriander powder and garam masala powder. Add required salt and mix well

Finally add the fried idlis (check out my fried idli recipe) and toss it well. Dont mash it just turn over so that the masala is coated on all sides of the idlies. Finally garnish with cashew nuts, switch off and add lemon juice

Kaima Idli

No ratings yet

Print Pin Comment

Course: Snacks

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Author: Vidya Srinivasan

Ingredients

Fried Idli - 20 I have baked Idli
Onion - 1 cubed
Ginger Garlic Paste - 1 tsp
Tomatoes - 2
Green Capsicum - 1 cubed
Pav bhaji Powder – 1 tsp
Coriander powder - 1 tsp
Cumin Powder - 1/4 tsp
Garam Masala Powder- 1 tsp
Lemon juice - 1 tbsp
Cashew nuts - 10
Salt – as needed
Oil - 2 tsp
Fennel seed powder - 1/2 tsp

Instructions

Heat oil in a pan. Add fennel seed powder, tomatoes, ginger garlic paste and saute till tomatoes are cooked
Then add onion and capsicum along with pav bhaji powder, cumin powder, coriander powder and garam masala powder. Add required salt and mix well
Finally add the fried idlis (check out my fried idli recipe) and toss it well. Dont mash it just turn over so that the masala is coated on all sides of the idlies. Finally garnish with cashew nuts, switch off and add lemon juice

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

I have baked idlis, instead you can also deep fry. For deep frying make sure idlis are in room temperature. You can even refrigerate for better results.

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Check my other recipes using Idli/Dosa Batter,

Vegetable Waffle Dosai

Baked Idli Fry | Podi Idli

May 1, 2014 By Vidya Srinivasan 7 Comments

Baked Idli Fry is a tasty and healthy snack prepared with leftover Idli. Even Kids who hate Idli can’t say no to this crispy evening snacks.

Idli/dosa is a common breakfast at home. I don’t remember a week without this tiffin. I remember asking Amma why is it always Idli. After I started cooking I realized it is such a healthy and super easy breakfast/dinner. I don’t like giving cereal for my son’s breakfast. I wouldn’t say I never give. Once in a while cereal/bread days happen but every week I started following Amma’s Idli/dosa routine.

Checkout Idli/ dosa varieties in TMF

This tells me TMF doesn’t have traditional Idli batter recipe will post soon😊

Coming back to my Baked Idli Fry. During childhood days Kunukku with Idli batter used to be one of my favorite after-school snacks. When it comes to restaurant food, Kaima Idli was my favorite from Saravana Bhavan. Deep fried Idli in a tasty sauce. I often feel like trying Idli Manchurian at home but deep fried Idli scares me.

Off late I have been using my oven so frequently. Trying my favorite Indian snacks with a healthy baked version. TMF has few baked Indian snacks. Do check it out

Baked healthy mixture

Inspired from my other baked snacks, I tried Baked Idli Fry - yes crispy Idli with just 3 tablespoon of oil. Most of the times I end up making 1 or 2 extra Idlis and this baked Idli Fry always comes handy.

First time when I tried it at home my husband didn’t even realize it was baked. It was so good. I have tried this recipe with all the Idli varieties I have posted and got crispy Idlis all the time.

Idli milagai podi is my favorite side for Idli. Idli podi gives nice flavor to this crispy podi Idli. Dhaniya podi, curry leaves podi can also be used instead.

Bored with Idli/dosa? Try these tasty recipes using IDli/Dosa batter,

Vegetable Waffle Dosai

Baked Idli Fry | Podi Idli

Baked Idli Fry is a tasty healthy snacks with leftover Idli. Even Kids who hate Idli can’t say no for this crispy evening snacks.

5 from 2 votes

Print Pin Comment

Course: Idli Fry

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Idli - 8
Oil - 3 tbsp
Idli Milagai podi - 1 tbsp
Ghee - 1/2 tsp
Curry leaves - few

Instructions

Preheat oven to 400F
Cut the room temperature Idli into small pieces
Add parchment paper/aluminum foil to the baking tray
Add idli and 2tbsp of oil; mix well
Spread well. Without Idlis overlapping
Bake them for 10 minutes
Take it out and add oil and Idli milagai podi; mix well
Spread and Bake for another 10 minutes
Mix well and bake for another 6-8 minutes
Add curry leaves and ghee; mix well
Broil for 2 minutes. Mix well and broil again
I broiled for 6 minutes totally, 2 minute each time

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Baking time may vary based on the baking tray
If Idli batter is fresh 20-23 minutes baking is enough but for older batter it might take extra time
If you are frying Idli add spice powder after frying
Baked Idli fry tastes best immediately
If you are planning to consume the Idli few minutes after it is baked keep it in the oven till you consume for better crispy texture
Avoid using hot idli
Refrigerating Idli is optional. Idli can be kept in room temperature for few hours and baked
Avoid adding excess parchment paper. It might burn while broiling
Garlic powder, Dhaniya powder, rasam powder, curry leaves powder can be used for extra flavour
Always mix and spread the Idli well for even baking
Broil max for 2 minutes. Longer broil might burn the idli
I used quinoa Idli. Baked Idli can be make with any other Idli like millet, brown rice, hand pound rice or regular Idli. Baking time may vary slightly
cooking in ghee results in super crispy, tasty baked Idli fry

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Idli - 8

Oil/ ghee - 3 tbsp

Idli Milagai podi - 1 tbsp

Ghee - 1/2 tsp

Curry leaves - few

Method:

Preheat oven to 400F
Cut the room temperature Idli into small pieces

Add parchment paper/aluminum foil to the baking tray
Add idli and 2tbsp of oil; mix well

Spread well. Without Idli overlapping

Bake them for 10 minutes

Take it out and add oil and Idli milagai podi; mix well

Spread and Bake for another 10 minutes

Mix well and bake for another 6-8 minutes

Add curry leaves and ghee; mix well

Broil for 2 minutes. Mix well spread and broil again

I broiled for 6 minutes totally, 2 minute each time

Paneer Tikka - Baked and Panini press

April 30, 2014 By Vidya Srinivasan 9 Comments

Flavorful paneer Tikka is a tasty snack also a healthy starter. Just like my fellow Indians, I love Paneer. I recently tasted this in a friend’s home.

She kept the marination ready and after having tea made the paneer Tikka in no time using Sandwich maker. I asked if she followed any specific way for making it this way. She said marinate the paneer in your usual way and use the sandwich maker.

I tried the same with my panini maker and we all loved it. previously I use to bake paneer Tikka in oven but this one is super quick. Potato Tikka is yet another tasty Tikka variety to try.

I have tried the same with tofu too and It tasted yum😊 If you keep the marination ready this is one super quick snack.

Check our other tasty paneer + tofu based dishes in TMF,

Ingredients:

Onion - 1/3 cup, cubed

Capsicum - 1/3 cup,cubed

Extra Firm paneer/tofu - 15 medium cubes (I used paneer)

skewers/tooth pick - as needed

For the marination:

Hung Curd/ sour cream- 3 tablespoon (I used sour cream)

Kashmiri Chilli powder - 1/2 tsp

Kitchen king masala - 1/2 tsp

Turmeric powder - a pinch

Garam Masala powder - 1/2 tsp

Tandoori Masala - 1/2 teaspoon (optional)

Chat Masala - 1/2 tsp

Lemon juice - 1 tsp

Ginger garlic paste - 1/2 teaspoon or ginger and garlic powder - 1/2 tsp

salt - as needed

Oil - 1 tbsp

How to make hung curd:
Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd

Soak toothpick/skewer in water for atleast an hour

Method:

Soak paneer in hot water for 30 minutes. Drain the water. Squeeze the paneer
Chop capsicum,onion into medium sized squares just enough to insert into skewers. Mix the ingredients listed under 'for the marination' and keep aside
Mix Paneer, onion and capsicum with the marinated ingredients and keep refrigerated for atleast 1 hour . Then take it out and insert the Paneer, capsicum, tomato and onion in skewers alternatively

Panini press / Sandwich maker:

Turn on the make and add the toothpick and drizzle oil
Cook for 3-4 minutes or till it’s done

Baking:

Preheat the oven at 400 deg F and arrange the paneer tikkas in the baking tray and grease oil. Bake the tikka for 15-18 mins turning over the skewers in between for even cooking. Broil for 1/2 mins. Paneer tikka are ready, serve hot with green chutney and raw onions

Paneer Tikka

Tikka prepared with paneer, capsicum and onion marinated in spice mix and hung curd

5 from 2 votes

Print Pin Comment

Ingredients

Onion - 1/3 cup cubed
Capsicum - 1/3 cup cubed
Extra Firm paneer/tofu - 15 medium cubes
skewers/tooth pick - as needed
For the marination:
Hung Curd/ sour cream- 3 tbsp I used sour cream
Kashmiri Chilli powder - 1/2 tsp
Kitchen king masala - 1/2 tsp
Turmeric powder - a pinch
Garam Masala powder - 1/2 tsp
Tandoori Masala - 1/2 tsp optional
Chat Masala - 1/2 tsp
Lemon juice - 1 tsp
Ginger garlic paste - 1/2 teaspoon or ginger and garlic powder - 1/2 tsp
Oil - 1 tbsp
How to make hung curd:
Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.

Instructions

Soak paneer in hot water for 5-10 minutes. Drain the water. Squeeze the paneer
Chop capsicum,onion into medium sized squares just enough to insert into skewers. Cube the Paneer/tofu and make it ready. Now mix the ingredients listed under 'for the marination' and keep aside
Mix paneer, onion, capsicum and grape tomato with the marinated ingredients and keep refrigerated for atleast 1 hour . Then take it out and insert the paneer/Tofu, capsicum, tomato and onion in skewers alternatively. Brush with oil on top
Panini press / Sandwich maker:
Turn on the make and add the toothpick and drizzle oil
Cook for 3-4 minutes or till it’s done
Baking:
Preheat the oven at 400 deg F and arrange the Tofu tikkas in the baking tray and grill the Tofu tikkas for 15-18 mins turning over the skewers in between for even cooking. Your Tofu tikkas are ready, serve hot with green chutney and raw onions

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1. If you want a quick appetizer bake the veggies without marination. sprinkle pepper powder and salt while tasting
2. Multi colored capsicum/ bell pepper can also be added with other vegetable
3. Use extra firm tofu otherwise it might break while inserting in skewers
4.Immerse the skewers in cold water for 15 min to avoid browning, if you are using wooden skewers. Metal skewers can be directly used

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Paneer Tikka - Baked and Panini press

Paneer Tikka Tikka prepared with paneer, capsicum and onion marinated in spice mix and hung curd

5 from 1 vote

Print Pin Comment

Ingredients

Onion - 1/3 cup cubed
Capsicum - 1/3 cup cubed
Extra Firm paneer/tofu - 15 medium cubes
skewers/tooth pick - as needed
For the marination:
Hung Curd/ sour cream- 3 tbsp I used sour cream
Kashmiri Chilli powder - 1/2 tsp
Kitchen king masala - 1/2 tsp
Turmeric powder - a pinch
Garam Masala powder - 1/2 tsp
Tandoori Masala - 1/2 tsp optional
Chat Masala - 1/2 tsp
Lemon juice - 1 tsp
Ginger garlic paste - 1/2 teaspoon or ginger and garlic powder - 1/2 tsp
Oil - 1 tbsp
How to make hung curd:
Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.

Instructions

Soak paneer in hot water for 30 minutes. Drain the water. Squeeze the paneer
Chop capsicum,onion into medium sized squares just enough to insert into skewers. Cube the Paneer/tofu and make it ready. Now mix the ingredients listed under 'for the marination' and keep aside
Mix paneer, onion, capsicum and grape tomato with the marinated ingredients and keep refrigerated for atleast 1 hour . Then take it out and insert the paneer/Tofu, capsicum, tomato and onion in skewers alternatively. Brush with oil on top
Panini press / Sandwich maker:
Turn on the make and add the toothpick and drizzle oil
Cook for 3-4 minutes or till it’s done
Baking:
Preheat the oven at 400 deg F and arrange the Tofu tikkas in the baking tray and grill the Tofu tikkas for 15-18 mins turning over the skewers in between for even cooking. Your Tofu tikkas are ready, serve hot with green chutney and raw onions

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Search for a recipe

Why should I drain water from Adai batter?

Can I skip rice flour?

Can I skip chilli?

What should be the size and shape of kunukku?

Kunukku

Ingredients

Instructions

Video

Ingredients:

How to make Kunuku with step-by-step pictures

Black Bean Quesadilla

Ingredients

Instructions

Notes

Burrito - Indian Style

Ingredients

Instructions

Notes

Black Bean Gravy

Ingredients

Instructions

Notes

Guacamole

Ingredients

Instructions

Notes

Idli Upma

Ingredients

Instructions

Notes

Kaima Idli

Ingredients

Instructions

Notes

Baked Idli Fry | Podi Idli

Ingredients

Instructions

Video

Notes

Paneer Tikka

Ingredients

Instructions

Notes

Paneer Tikka - Baked and Panini press

Ingredients

Instructions

Notes