Search for a recipe

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditionally Modern Food
  • Home
  • About
  • Recipe Index
  • Privacy Policy
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    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,

    Palak paneer

    Paneer tikka Masala

    Kadai paneer

    Tofu Cutlet

    Paneer Kofta

    Malai kofta

    Paneer butter masala

    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!
    paneertikka

    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

    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
    3.5.3229
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

     

    Godhumai rava Pulav | Broken Wheat Upma

    April 29, 2014 By Vidya Srinivasan 10 Comments

    Godhumai rava pulav |Dalia rava upma | broken wheat pulao with step by step detailed  photo and video recipe is healthy and tasty tiffin up a recipe  made from the broken or cracked wheat.  Call it pulav/pulao/biryani/upma/brinji/pilaf it is one healthy  nutritional alternative to the traditional rava.

    Healthy gothumai raca can also be served for diabetes patients/ elders /people who want to diet. It is also a tasty kids as lunch box tiffin variety for kids and office lunches. Pressure cooker one pot meal is super easy and quick, perfect for busy days.

    Gothumai rava is one ingredient I often use it in our home. We prefer avoiding rice for dinner, so at least once a week cracked wheat dish will be in my routine menu

    My Amma used to make cracked wheat pongal. Inspired by that,I generally make Pongal. Other than Pongal upma is my go to option. Today for a change thought of making pulav. Added some masala and now this Godhumai rava upma/pulav is our favorite.

    I usually make Godhumai rava pulav in a pan and I posted that few years ago. Busy days calls for a easy meal so these days started making it in pressure cooker and this is super quick. Love this version. 

    When it is a low carb meal my dear friend paneer joined the show to make it yummy and to take care of the protein part for the Godhumai rava pulav. I have skipped paneer in my YouTube video. 

    Godhumai rava pulav is a great low Cal tiffin varies for diabetes patients. It is one good option if you are looking for healthy dinner options.

    Check my other cracked wheat recipes

    Cracked Wheat and Oats Kozhukattai

    Cracked wheat pongal

    Cracked wheat Adai

    Cracked wheat savory cake

    Cracked wheat oats Dhokla

    Cracked wheat rava idli

    Gothumai rava Pulav - pressure cooker

    5 from 1 vote
    Print Pin Comment
    Course: Pulav
    Cuisine: Indian
    Author: Vidya Srinivasan

    Ingredients

    • Cracked Wheat/Dalia/Bulgar - 1/3 cup
    • Onion - 1/4 cup
    • mixed vegetables - 1/2 cup I used carrot, beans and peas
    • Paneer - around 1/4 cup
    • Ginger - 1/4 tsp
    • garlic 2, finely chopped
    • Water - 1/3 cup + 1/3 cup + 1/3 cup
    • Coriander leaves - a handful optional
    • Garam masala - 1/4 tsp
    • kitchrn king masala - 1/2 tsp
    • green Chilli - 1
    • 1 Bay leaf
    • Cloves 1
    • Bay leaves - 1
    • Fennel seeds - 1/4 tsp
    • poppy seeds - 1/4 tsp
    • salt - as needed
    • Oil - 1 tsp
    • ghee - 1/4 tsp

    Instructions

    • Soak paneer in hot water for 5 minutes and drain the water
    • Add oil to pressure cooker and when it hot add clove, bay leaf, poppy seeds, fennel seeds and let it crackle
    • Add onion and sauté for 2/3 minutes. Add ginger garlic paste and sauté
    • Add the mixed vegetables and paneer; give a quick mix
    • Add spice powder and salt; sauté for a min
    • Add cracked wheat and water; let the water boil
    • Add ghee and mix well
    • Pressure cook for 2 whistles and let the pressure releases naturally
    • Fluff it with fork and enjoy

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

    1. For instant pot version cook the pulav in high temperature for 4 minutes
    2. Paneer can be skipped
    3. Potatoes can be added
    4. Coconut milk can be added for extra flavour
    5. I used 1:3 water as my cracked wheat was big. The amount of water may vary based on the kurunai size
    6. If you are not a big fan of masala make it a khichdi without masalas
    7. Cook it medium flame. Avoid high flame
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients:

    Cracked Wheat/Dalia/Bulgar -   1/3 cup

    Onion - 1/4 cup

    mixed vegetables - 1/2 cup  (carrot, beans, peas )

    Ginger - 2, small finely chopped

    Ginger - 1/8 tsp, finely chopped

    Water - 1/3 cup + 1/3 cup + 1/3 cup

    Coriander leaves - Few

    Garam masala - 1/4 tsp

    kitchen king masala - 1/2 tsp

    turmeric  powder - 1/8 tsp

    green Chilli - 1

    Cloves - 1

    Bay leaves - 1

    Fennel seeds - 1/4 tsp

    poppy seeds - 1/4 tsp

    Bay leaf - 1

    salt - as needed

    Oil - 1 tsp

    ghee - 1/4 teaspoon (optional)

    How to make godhumai rava pulav with step by step pictures

    Pressure cooker Method:

    • Soak paneer in hot water for 10 minutes
    • Add oil to pressure cooker and when it hot add clove, bay leaf, poppy seeds, fennel seeds and let it crackle
    • Add onion and  give a quick saute
    • Add ginger, garlic and green chilli and mix well
    • Add pinch of salt and sauté 

    • Add the mixed vegetables and paneer; give a quick mix

    • Add turmeric powder, kitchen king masala, garam massla and salt; sauté for a min

    • Add cracked wheat and water; let the water boil

    • Add 1/4 teaspoon of ghee or oil
    • Pressure cook for 2 whistles and let the pressure releases naturally 

    • Fluff it with fork and enjoy 

    Gothumai rava Pulav - pan

    5 from 1 vote
    Print Pin Comment
    Course: Pulav
    Cuisine: Indian
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 3
    Author: Vidya Srinivasan

    Ingredients

    • Cracked Wheat/Dalia/Bulgar - 1/3 cup
    • Onion - 1/4 cup
    • mixed vegetables - 1/2 cup carrot, beans, potatoCarrot - 2, finely chopped
    • Ginger
    • 2 garlic
    • Coriander leaves - a handful optional
    • Garam masala - 1/4 tsp
    • turmeric powder 1/8 tsp
    • kitchen king masala - 1/2 tsp
    • green Chilli - 1
    • Cloves - 2
    • Bay leaves - 1
    • Fennel seeds - 1/4 tsp
    • poppy seeds - 1/4 tsp
    • salt - as needed
    • Oil - 1 tsp
    • ghee - 1/4 tsp

    Instructions

    • Add oil/ ghee to frying pan and add whole spices. Add and saute onion with ginger,garlic and green chilli, When the onions turn translucent, add vegetables and saute till vegetables are cooked
    • Add garam masala, kitchen king masala, turmeric powdert and salt; mix well. Let it cook for 2-3 min
    • Add cracked wheat and mix well
    • Add 1 + 1/4 cup of water and 1 drop of oil/ghee ( My Amma tells me that adding oil/ghee at this stage enhances the consistency of pulao). After the ingredients are cooked, take off the heat. Serve hot with any Raita

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Image
    Pan cooking method

    • Add oil/ ghee to frying pan and add whole spices. Add and saute onion with ginger-garlic paste. When the onions turn translucent, add vegetables and saute till vegetables are cooked

    Image

    • Add  garam masala, cumin powder, coriander powder, cracked wheat and salt. Let it cook for 2-3 min

    Image

    • Add 2 1/2 cups of water and 1 drop of oil/ghee ( My Amma tells me that adding oil/ghee at this stage enhances the consistency of pulao). After the ingredients are cooked, take off the heat. Serve hot with any Raita

    Omelet Muffin | omelette muffins

    April 29, 2014 By Vidya Srinivasan 5 Comments

    Omelet Muffin | omelette muffins | Egg muffin | baked omelette with  step by step pictures  recipe. pls SUBSCRIBE to my channel.


    IMG_2009

    Savory take on eggs are perfect for breakfast. Omelette muffin is rich in protein. Muffins are filling snacks too. 

    ...

    Read More

    Asparagus Masala | Asparagus Curry |Asparagus Subzi - Indian Style

    April 27, 2014 By Vidya Srinivasan 10 Comments

    Asparagus Masala | Asparagus Curry |Asparagus Subzi - Indian Style| Asparagus subzi  | Dry Curry | Asparagus Indian style |  | Indian vegetarian recipe | தண்ணீர்விட்டான் பொரியல் with step-by-step pictures and video recipe. Check out the Asparagus masala recipe and if you like the video pls SUBSCRIBE to my channel. with step-by-step pictures and video recipes.


    2

    Asparagus Masala is a delicious semi-dry gravy prepared with asparagus, onion -tomato masala. The curry tastes great with roti/rice/paratha. My Indian take on Asparagus with flavorful spices.

    After traveling overseas my initial trips to grocery stores gave me lots of surprises with many new vegetables, fruits that I haven't seen before. Having no idea how to cook handle those vegetables, I never buy them. Thanks to friends, family, and food network for helping me to get acquainted with all those

    Asparagus is one vegetable I came to know from the food network. The way the Chef handled this vegetable was totally different. After reading about its health benefit, I wanted to give it a shot. One day I was telling my husband about asparagus, he told me we should start trying it

    I bought a stack of Asparagus with the idea of making an oven-toasted salad with Asparagus and Grape tomatoes. As I used the Grape tomatoes for some other purpose, I was waiting for our grocery trip to buy some more tomatoes for the dish. When I trying to figure out a side dish for roti, Asparagus in my kitchen pulled my attention.

    I decided to give Asparagus a try to satisfy my Indian palette. We all liked the taste and  I was glad to use this healthy vegetable by making a subzi. Asparagus curry is my mother-in-law's favorite. I prepared it for the first time when my parents-in-law visited us. To date everyone she visits us, she asks for Asparagus Masala.

    Check out Asparagus poriyal for yet another Indian take with Asparagus

     

    Asparagus Masala | Asparagus Curry |Asparagus Subzi - Indian Style

    Asparagus Masala is a delicious gravy prepared with a asparagus, onion -tomato masala. Curry tastes great with roti/rice. My Indian take on Asparagus with a flavorful spices. This gravy tastes great with chappati, paratha, rice etc.
    5 from 2 votes
    Print Pin Comment
    Course: Gravy
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 3
    Author: Vidya Srinivasan

    Ingredients

    • Asparagus- 1 stalk
    • Milk - 1/4 cup
    • Onion - 1 big size finely chopped
    • Tomato - 3 Finely chopped
    • Ginger garlic paste - 1/2 tbsp
    • Garam masala - 1/2 tsp
    • Kashmiri Chilli Powder - 1/2 tsp
    • kitchen king masala - 1/2 tsp
    • Turmeric powder - 1/4 tsp
    • Kasthuri methi few
    • Ghee - 1 tbsp
    • Salt - as needed

    Instructions

    • Wash the Asparagus and break the white/hard ends and discard. In white hard  side bend the asparagus
    • Add ghee to the pan once when ghee turns hot add onion
    • Add fennel seeds and let them splutter
    • Furthermore onion for around 5 minutes until onions turn translucent
    • Add ginger-garlic paste and saute for 3 minutes
    • Furthermore, add tomatoes and saute for 5 minutes until tomatoes turn mushy
    • Furthermore add garam masala, turmeric powder, Kashmiri chilli powder, kitchen king masala and allow it to cook for 3 mins
    • Sprinkle required salt and mix well
    • Add asparagus and give a good mix
    • Furthemore add milk, cover and cook for 4-5 minutes
    • Finally, add crushed kasoori methi, mix well and turn off the stove

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

    1.  I didn't add fresh cream since I used milk. If you are going to add fresh/ heavy cream, add 3 tablespoon of fresh cream instead of milk but add water for cooking asparagus and add cream towards the end
    2. Evaporated milk can also be used instead of milk
    3. This gravy goes well with any variety of rice like fried rice/ pulao as well as with naan/rotis
    4. Use any masala powder of your choice
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients:

    Asparagus- 1 stalk

    Milk - 1/4 cup

    Onion - 1 big size, finely chopped

    Tomato - 3 Finely chopped

    Ginger garlic paste - 1/2 tbsp 

    Garam masala - 1/2 tsp

    Kashmiri Chilli Powder - 1/2 tsp 

    kitchen king masala - 1/2 tsp

    Turmeric powder - 1/4 tsp

    Kasthuri methi few

    Ghee - 1 tbsp

    Salt - as needed

    How to make Asparagus masala with step by step pictures :

    • Wash the Asparagus and break the white/hard ends and discard. In white hard  side bend the asparagus

    • Add ghee to the pan once when ghee turns hot add onion

    • Add fennel seeds and let them splutter

    • Furthermore onion for around 5 minutes until onions turn translucent

    • Add ginger-garlic paste and saute for 3 minutes

    • Furthermore, add tomatoes and saute for 5 minutes until tomatoes turn mushy

    • Furthermore add garam masala, turmeric powder, Kashmiri chilli powder, kitchen king masala and allow it to cook for 3 mins

     

    • Sprinkle required salt and mix well

    • Add asparagus and give a good mix

     

    • Furthemore add milk, cover and cook for 4-5 minutes

     

     

    • Finally, add crushed kasoori methi, mix well and turn off the stove

     

    3

     

    • « Go to Previous Page
    • Go to page 1
    • Interim pages omitted …
    • Go to page 79
    • Go to page 80
    • Go to page 81

    Primary Sidebar

    Vidya's portrait in a circle

    Hi, I am Vidya Srinivasan. Thanks for visiting my page.

    Discover traditional Indian recipes with a modern twist - Indian vegetarian recipes, South Indian recipes, and simply the best Indian recipes you can find online. Sign up to stay tuned for my updates!

    More about me →

    Let's Connect

    • Facebook
    • Instagram
    • Mail
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Sign Up

    Sign up to my Newsletter and receive my new recipes straight into your e-mail box!

    Featured on Google for Publishers

    Hot beverages

    • Hot Apple Cider | Spiced Apple cider
    • Kashayam | Herbal tea
    • Kashmiri Chai | Pink tea | noon tea
    • Ragi Malt | Ragi porridge | Ragi Kanji

    See more Hot beverages recipes

    See More →

    Footer

    ↑ back to top

    Shortcuts

    • About Vidya
    • Privacy Policy

    Traditionally Modern Food retina mobile menu logo
    • Sign up for my recipe updates!

    Let's Connect

    • Mail
    • Facebook
    • Instagram

    Copyright © 2021 • Traditionally Modern Food