Tikka Tikki Taka tak sounds great !!
I have made these recipes specially for Arti and Satya who read my blog and requested for the recipe.
Arti wanted Paneer Tikka , Satya requested for recipes with crumbled paneer. So Tikki and Taka Tak is for you Satya 🙂
Paneer is everyones favorite and is on top of the list in parties and restaurant menus.
This is not my recipe. I noted it down from a cookery book from the library, whose author I don’t remember as I did not note the name down 🙂
Paneer 250 gms
Wash the paneer and cut into cubes.
FOR THE FIRST MARINATE
Mix 1/4 tsp of black cummin seeds ( kala jeera), a pinch of white pepper , a pinch of turmeric powder , 1/4 tsp of garam masala , salt to taste and 1 tsp lemon juice.
Sprinkle on the paneer cubes and lightly apply to the cubes.
Keep for one hour in fridge .
FOR THE SECOND MARINATE
Mix 2 Tbsp cream , 2 Tbsp hung curd, 1 level tsp besan(gram flour) in a bowl. If you don’t have cream add 1 Tbsp oil
Add to this curd mixture, 1 tsp ginger garlic paste, a pinch of kasuri methi, 1/2 tsp red chilli powder, a pinch of saffron (optional) , 1/2 tandoori masala 1/2 tsp kala namak, Salt to taste. Mix well.
Add the paneer cubes to this marinate and keep it in the fridge for at least one hour .
Preheat the oven to 180 degC
Thread the paneer on a skewer and roast in a hot oven/tandoor/or charcoal grill .
Alternatively you can grease a baking tray place the cubes on it and grill them in a hot oven till light brown specks appear on the paneer. I followed this method.
Baste the hot paneer cubes with some butter.
Sprinkle some chaat masala and lemon juice and serve with green chutney and onion roundels.
YOU CAN USE THESE MARINATES TOO INSTEAD OF THE HUNG CURD MARINATE
1 tsp ginger garlic paste, 1 Tbsp oil, 1/2 tsp kala namak, 1/2 tsp red chilli powder, 1/2 tsp amchoor, a pinch of haldi, a pinch of kasoori methi, 1/4 tsp tandoori masala or garam masala.
1 tbsp lemon juice, 1 cube Maggi veg masala cubes crushed, 1/4 tsp of pav bhaji masala , salt to taste (masala cubes have salt)
Mix well and apply the paste to the paneer and marinate for minimum one hour. Proceed according to method given above.
This recipes is adapted from Tarla Dalal ‘s recipe . I have tweaked the original recipe a bit, by adding potatoes and changing the quantities. I found that that after adding potato the tikki tasted better.
You can eat these tikkis with chutney or put it in a rich gravy to make a side dish.
150 gms paneer crumbled
1 small potato
1 green chilli
1 tsp chopped coriander leaves
salt to taste
1 tsp cashewnuts chopped
1 tsp raisins
oil for shallow frying
Covering – 1 tsp cornflour
Mash the paneer and potatoes well, add the green chilli and coriander leaves . Make lemon size balls. Flatten each ball and place a little stuffing inside. Close the mouth and make a tikki shape.Roll the tikki in corn flour and shallow fry on a tawa with some oil.
Serve with green chutney or put the tikkis in any rich gravy to make a side dish .
PANEER TAKA TAK
This is a Tarla Dalal recipe from her cook book Tawa Cooking.
The paneer is cooked on a tawa. The sound of the spatula on the tawa gives this recipe the name taka tak.
The ajwain used in the recipe burns and flavours the dish.
250 gms mashed paneer
2 tomatoes finely chopped
2 pinches ajwain
1 onion finely chopped
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/32 tsp pav bhaji masala
4 Tbsp oil
salt to taste
Cooking the Paneer
Heat oil in a tawa on a high flame.Add the ajwain and cook for a few seconds.
Add onions and fry for 1/2 minute
Add the tomatoes and fry for 1 minute
Add the chilli powder turmeric powder and pav bhaji masala and fry for 1 minute.
Cook for a few minutes. Add the paneer and salt and cook for a while . Garnish with coriander and serve hot.