Thursday, April 17, 2008

KEBABS AND TIKKIS


I love entertaining and having parties, like most of you. And when I talk to fellow-hosts, I find that they are almost always worried about what snacks to serve – the main course and desserts are easier to finalise! It so happens that after much thought they usually settle for common, tried-and-tested dishes such as Paneer Tikkas. Hmmm, there will be a time when your guests would have had enough of it!

Keeping this in mind, I present Kebabs and Tikkis – A compilation of 61 delicious and innovative kebab, tikka and tikki recipes. And well, there is something for everybody, from the live-for-the-day eater to the more discerning health-conscious ones.

That said, variety alone does not ensure that the starters/snacks served during your party become a huge hit with the guests. A major part of the planning involves combining these snacks appropriately into what is today popular-known as a “platter”. Platters are a dominant phenomenon today – they ensure guests a well-chosen selection of snacks replete with rotis, a salad or two and suitable chutneys and sauces. A well-planned platter is wholesome and nutritious and capable of serving as a meal in itself for the snack-lover (while serving as a starter for the rest).

This book comes replete with 10 platter suggestions that guide you on how to serve your tikkis, tikkas and kebabs, and the accompaniments that we feel they would ideally combine with. These platters are based on specific themes. Plus, there is a second index included in this book, which categorises the recipes according to type – this enables you to exercise your imagination to come up with your own platter options too… and I’m sure those will be a success too. Innovation is the key! Go ahead and put together one of the recommended platters or come up with an original platter full of your favourite recipes, Indian and beyond!

The next time you plan a party or are attacked by a sudden hunger pang, fret not, prepare these easy-to-follow recipes and watch the platters empty while the diners’ faces light up!
Makhmali Paneer Tikka
MAKHMALI PANEER TIKKA

True to its name, this tikka will melt in your mouth, delighting your taste buds!

Preparation Time: 10 minutes. Cooking Time: 10 minutes. Serves 6.
Baking temperature : 200°C (400°F). Baking time : 20 minutes.

3 cups paneer (cottage cheese), cut into 50 mm. (2”) cubes

To be mixed into a marinade
¾ cup thick fresh hung curds (dahi)
¼ cup cheese spread
1 tsp green chilli paste
2 tbsp cashewnut (kaju)powder
½ tsp garam masala
Salt to taste

1.Combine the paneer cubes with the prepared marinade and toss gently till the paste coats the paneer pieces evenly from all sides. Keep aside for 15 minutes.
2.Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°C (400°F) and grill till the paneer is done (approx. 15 minutes).
3.Remove from the oven and serve hot.

Mutter aur Phudine ki Tikki

MUTTER AUR PHUDINE KI TIKKI

Green peas make great tikkis when combined with potatoes and a handful of mint leaves.

Preparation Time: 5 minutes. Cooking Time: 10 minutes. Makes 8-10 tikkis.

1 cup boiled green peas
½ cup boiled and mashed potatoes
2 tbsp mint leaves (phudina)
Salt to taste
1½ tsp garam masala
2 green chillies, finely chopped
Oil for deep-frying

1.Combine all the ingredients and blend in a mixer to a coarse mixture (Add a little water if required).
2.Divide the mixture into 8 to 10 equal portions and shape each portion into a round tikki.
3.Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.
Rajma Galouti Kebab

RAJMA GALOUTI KEBAB

A delectable vegetarian version of the traditional galouti kebab, where meat has been replaced with rajma.

Preparation Time : 10 minutes. Cooking Time :30 minutes. Makes 5 kebabs.

Oil for deep-frying
¾ cup sliced onions
2 tbsp ghee
2 tbsp finely chopped ginger (adrak)
1½ tsp finely chopped green chillies
¼ tsp turmeric powder (haldi)
½ cup paneer (cottage cheese)
1 cup soaked and boiled rajma (kidney beans)
¼ cup boiled, peeled and mashed potatoes
1 tbsp chopped coriander (dhania)
Salt to taste
½ tsp garam masala
1 tbsp oil

1.Heat the oil in a kadhai on a medium flame and deep-fry the onions till they are golden brown. Drain on absorbent paper and keep aside.
2.Heat the ghee in a pan, add the ginger and green chillies and sauté for 30 seconds.
3.Add all the remaining ingredients except the oil and cook for 3-4 minutes.
4.Divide the mixture into 5 equal portions and shape each portion into flat, round kebabs.
5.Heat the oil in a kadhai on a medium flame and deep-fry the kebabs till golden brown in colour from both sides. Drain on absorbent paper and serve hot.

20 comments:

I Vs World said...
This comment has been removed by the author.
I Vs World said...

Hello,
Thanks a lot for these quick snacks.
I am a working woman and get very little time for cooking and have a maid for that, but i love cooking. Due to lack of time, i am not able to do it though.
But these quick recipes make things easier.
Kindly put up some recipes on the website, which are quick to make and have easily available ingredients.
Thanks a lot again...

pratap said...

Hello,
Thanks for the excellent recipes. I am very grateful to you because these recipes are quick to make and taste yummy. Do keep sending me such easy to make dishes which my family really enjoy.
Thanks once again

Anonymous said...

there is no reason to go wrong at any step with your recipes . i have been using them for the past 28 years.

Hemangi said...

Hello Tarlaji
Congrats and thanks for this new book.
I'm a big fan of yours. I'm presently in Australia with my husband, but in India too, I use to read your books.
I come from a Gujarati family, where along with your good qualifications, you also have to know good cooking.
But I never tried a lot in kitchen before marriage, my mom used to tell me that I won't be able to feed my husband with good recipies after marriage.
But I turned her wrong after coming to Australia. Since it was difficult to get good vegetarian food here, I had to try and cook everything at home. Back in India, we could have all sorts of chats, and various dishes. But to have them here, it is not always possible. :)
I wish now that, when I go back to India, I can cook a lot many different varities for my parents and friends, so that they can believe me now!!!!
While coming here, I had carried few of the cookbooks written by you. And I have tried many of the recipes written by you. Although initially there were a lot many funny incidients, due to first trials. Later now almost all recipies are successful. I sometimes try to bring out variations too, to the recipes.
One thing I normally do now is, I do not stick to the exact measurements. I use it according to my experience. But I had always wanted to ask you one a small query. In all your recipes, you give a measure of 1 cup, 1/2 cup, etc. Can you let me know, excatly how much do you mean by one cup? around 100 gm or 150 gm? Just for my reference.
And once again, thanks a lot for all the wonderful recipes that you share with us.

Mrigaya said...

Greetings Ma'am,
We ie my family and myself, have just finished eating the Malai Paneer Tikka, made by me following your expert recipe. Hats off to you Ma'am.
Your dishes with the use of the simplest of ingredients topped by the simplest of instructions result in a feeling that one has just tasted Heaven.
On behalf of my entire family, thanks a lot.
Regards,
Mrigaya

kirtee said...

Hello Tarlaji,

I am a big fan of yours. I have been using yr recipes since 10 years. After using your recipe I feel its like my mum's recipe i.e. they are so simple just like mummy makes it easy. Thanx so much for making our lives easier in the Kitchen & ultimately making us the MAHARANI of our Kitchen !!! Thanx so much once again...& keep writing !!!

Shobha said...

Hello Tarlaji,

I am a great fan of yours for many years. Initially when I could not afford to buy ur books, I would borrow from friends and note done each and every receipe. They r simply delicious and very easy to follow. I now have nearly most your books. I do entertain a lot. My friends appreciate my cooking. The credit should go to u. Do keep on writing.

Thank- You very much.
Shobha C.

Anonymous said...

Hello Tarlaji,

Its really nutritious and healthy to not only cook and eat but also to read your receipes. Thanks for sharing your culinary secrets with everybody.

I would like to know some more receipes which are little quick and no oil / butter free.

Tarla Dalal said...

Dear Hemangi,

Thank you for all the appreciation. I am glad you please everyone with your cooking skills.

The cup measurements we use are standardised. 1 cup = 200 gm
1/2 cup = 100 gm, 3/4 cup = 150 gm

Hemangi said...

Dear Tarlaji,

Thanks a lot for your reply.

Regards
Hemangi

Prajmon said...

These recipes sound delicious.Iam a big Tarla dalal fan and believe in her recipes and will definetly try these recipes.
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R.Punitha said...

Hi Tarlaji ,
please help me to get your recipes through email,
my mail id punirtha63@gmail.com . I bought a microwave oven to this deepavali. i want to learn from your site. Thank you .

R.Punitha said...

Sorry ji , i typped wrongly ,
my mail id is
rpunitha63@gmail.com.

Thank you

lakshmi said...

Tarlaji,

Thanks for the tongue tickling recepies, they are not only easy but very quick to make....and all ur recepies are just amamzing !!!!!!

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Anonymous said...

Hello. And Bye.

Anupam said...

Hello All Tarla Dalal Fans

Kebabs & Tikkis is now available on iPhone at the following link. Go ahead check it out (it is FREE)

http://itunes.apple.com/in/app/kebab-tikkis/id384055215?mt=8

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