I am not quite fond of vegetable starters. Howeve, I had some store bought paneer at home and wanted to use it up. So decided to try out some starters while we had friends coming to our place for Christmas and we had arranged a small get together.
Let’s directly jump to the recipe.
- 400 g paneer
- 1 cup yoghurt
- 1 medium onion
- 1 medium green pepper
- 1 medium yellow pepper
- 1 tsp ginger garlic paste
- 1/4 tsp carom seeds
- 1/4 tsp turmeric powder
- 1/2 tsp chaat masala
- 1/2 tsp kashmiri red chili powder
- 1 1/2 tsp red chili powder
- juice of half lemon
- Salt as per taste
- 1 tbsp mustard oil
- Oil and butter for brushing and frying
- Cut the paneer chunk into cubes and the veggies – onion, peppers into quarters.
- Prepare the marinade by mixing all the rest of the ingredients until fully incorporated.
- Then add the cut paneer and veggies and mix well till they are well coated with the marinade however taking care not to break the paneer pieces.
- Allow to stand for at least 30 mins. At the same time soak wooden skewers in water for 30 mins.
- Pass the veggies and paneer pices through a skewer by alternating a vegetable piece by a paneer piece.
- In a pan, heat little oil and butter. Place the skewers on the pan.
- Keeping turning them until cooked or become char on each side.
- Serve hot with green chutney.
Rasmalai is one of my favorite Indian sweets. After making some Rasgullas, I decided to reserve some of them to make rasmalai. Saying the word rasmalai itself, my mouth starts watering. So I would prefer to directly jump on to the recipe.
- 10-12 Rasgullas (Check out my post for rasgullas)
- 2 1/2 cup whole milk (around 600-750ml)
- 1/2 cup granulated sugar
- 5-8 almonds
- 5-8 pistachios
- 1/4 tsp saffron strands(kesar)
- 1 tbsp warm milk
- Finely crush the almonds and pistachios.
- Using a mortar and pastel, crush the saffron strands. Then add the tbsp of warm milk and crush further. The more finely you crush the saffron, darker the color you will obtain. Once desired color is obtained, keep it aside.
- In a non-stick deep pan, boil the milk on med-high flame.
- Once it comes to a boil, reduce the flame to med-low and boil further till the milk is reduced to half its quantity, stirring continuously.
- Once the milk is reduced to half, add the sugar. You can adjust the sugar quantity as per the sweetness you prefer. Stir well so that sugar is completely dissolved.
- Then add the saffron milk and crushed almonds and pistachios and mix well.
- Put off the flame and allow to cool.
- Remove the rasgullas from the sugar syrup and drain the excess syrup using a spoon. Put them into the sweetened milk (which should have come to room temperature).
- Soak them well and refrigerate.
- Serve chilled. Enjoy.