CHEESE CHERRY PINEAPPLE

CHEESE CHERRY PINEAPPLE

S.NO	INGREDIENTS	QTY	UNIT
1	Processed cheese cubes(15gm)	5	pieces
2	Pitted Cherries	5	pieces
3	Pineapple cut in to cubes(20 gm)	5	pieces
4	Tooth picks or cocktail skewer	5	pieces
5	Fresh Grape bunch for garnish	a	bunch
6	Ice berg Lettuce for garnish	a	piece

METHOD:

* Cheese Cherry Pineapple is a cold starter, which involves no cooking. The cheese adds freshness and cherry adds sweetness, while pineapple adds sweet and sour taste. The mixture of all these ingredient’s  flavors in each mouthful makes so different and so different. These are made in mini portion with small bites to serve with pre-dinner drinks.

Copyright ©fusionindianfoodbychefnisikant.blogspot.in

Paneer Tikka

PANEER TIKKA

S.NO	INGREDIENTS	QTY
For Marination
1	Hung Curd	200 gm
2	Lemon Juice	2 no's
3	Chilly Powder	70 gm
4	coriander powder	1Tspn
5	Ginger garlic paste	1Tspn
6	garam powder	1Tspn
7	Kasoori methi	1/2 Tspn
8	Mustard oil	100 ml
9	Cumin powder	1Tspn
10	Salt	to taste
11	Black salt	to taste
12	Chat Masala	a pinch
13	Butter	few drops
Base Ingredients
14	Cottage Cheese	1Kg
15	Red capsicum	1 no's
16	Yellow Capsicum	1 no's
17	Green Capsicum	1 no's
18	Onion	1 no's

METHOD:

* Take mustard oil in a round mixing bowl. Add chili powder and rub it well, so that chili powder will mix and will give a good colour at the time roasting.

* Add other ground spices which are mentioned in the “For marination” column.

* Mix it thoroughly, and keep a side.

* Cut Cottage cheese, bell pepper and onion in to big dices, marinate them and keep them at least for 20 minutes.

* Next, skewer the marinated Paneer, by adding Bell pepper and onion in between gap of Cottage cheese, and cook in an oven for 10-15 mins at 180 degree C.

*For home maker who don’t want to use oven can use non stick Pan and grill the skewer (Wooden skewer can be used).

*Remove from the oven or from pan once it is cooked, sprinkle chat masala and drops of butter, serve hot as a starter with lemon wedges and Indian salads as an accompaniment.

Copyright ©fusionindianfoodbychefnisikant.blogspot.in

Mathaniya Murgh Tikka

MATHANIYA MURGH TIKKA

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken tikka	800	gm
2	Ginger and garlic Paste	50	gm
3	Lemon Juice	45	gm
4	Hung curd	200	gm
5	turmeric powder	30	gm
6	salt	45	gm
7	Black salt	20	gm
8	Kasoori methi	15	gm
9	Jeera Powder	20	gm
10	Mathaniya chili flakes	50	gm
11	cream	200	ml
12	Garam masala	15	gm
13	Besan flour(sautéed)	15	gm

METHOD:

* Clean and remove extra fat from Chicken tikka.

* Marinate the Chicken with salt, ginger garlic paste and lemon juice(Its called as first marination) and keep a side for around 45 minutes.

* Take a pan heat small amount of oil add Besan in it .roast it on very low flame till light brown.

* Make a marination with hung curd, black salt, turmeric, Bhunna Besan, Kasoori methi, Jeera powder, cream, and Mathaniya chili flakes, garam masala, and mustard oil.

* Apply all over chicken tikka properly, and keep a side for at least 45 minutes.

*String together chicken pieces on a skewer an inch apart.

*Roast on a charcoal oven at 180*C for 10-12 minutes.

*Remove hang skewers for 5-7 minutes to let excess moisture drip off.

*Brush with oil and roast again for 3 minutes.

Murgh Malai Tikka

MURGH MALAI TIKKA

S.NO	INGREDIENTS	QTY	UNIT
1	Boneless Chicken Cubes	800	gm
2	Cheddar Cheese grated	80	gm
3	Coriander leaves chopped	1/2	bunch
4	Fresh cream	3	Tabs
5	Ginger Garlic paste	2	Tabs
6	Green Chilly fine chopped	4	No’s
7	Ground mace powder	A pinch
8	Ground nutmeg powder	A pinch
9	Oil for basting	10	ml

METHOD:

* Clean and remove extra fat from Chicken tikka.

* Marinate the Chicken with salt, ginger garlic paste and lemon juice (Its called as first marination) and keep a side for around 45 minutes.

*Make a second marination out of cheese, green chilies, coriander, cream, mace, nutmeg and white pepper powder and rub the chicken pieces with the mixture.

*Keep aside for 1 hour.

*String together chicken pieces on a skewer an inch apart.

*Roast on a charcoal oven at 180*C for 10-12 minutes.

*Remove hang skewers for 5-7 minutes to let excess moisture drip off.

*Brush with oil and roast again for 3 minutes.