TOASTING THE TIKKA WITH A SHERBET…COTTAGE CHEESE, CHICKEN & POMEGRANATE!!
Paneer Tikka / Grilled Cottage Cheese
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Whip the yogurt with ginger-garlic paste + oil + lime juice + salt.
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Add paprika to 1/2, & coriander-mint-green chili paste to the other. ( I add some green chutney to save time; adjust the salt if you do so).
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Leave to marinate for about 30 minutes (or more) in the fridge. Toss the veggies in a little olive oil.
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Put all the above on a hot grill & turn to ensure all sides nicely browned. Sprinkle lightly with chaat masala if desired. Serve with a green chutney & lime wedges.
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Skewer with the veggies serve immediately.
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Note: Cottage cheese tends to get a bit hard if grilled & left for later. It tastes wonderful freshly grilled!
Here’s the ‘Chicken Malai Tikka’. Made with the recipe I found at Pearls of East @ ‘Any One Can Cook’. A yummy creamy chicken tikka…eat it right off the grill to enjoy the moist, rich flavours. The recipe can be found here. I marinated this overnight; just makes life a lot simpler the next day!!
And to cool off my frayed nerves after being far too ambitious, there was nothing better than a glass of chilled ‘anaar ka sherbet’. The grenadine or pomegranate concentrate can be made in advance & refrigerated. We had it diluted with icy water & a squeeze of lime. You can perk it up by adding some sparkling lime water to it; grenadine is a great base for cocktails, mocktails & desserts too. Quite easy to make…
Anaar Sherbet / Pomegranate Cooler
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Deseed 2 pomegranates. Put the seeds in a pan with 1 1/2 cups of water, add 8 tbsps sugar. Bring to a boil & simmer for 5 minutes till flesh is soft (will turn light pink). Cool & push the syrup through cheesecloth. Pour the concentrate into a bottle & refrigerate. Dilute as required & use as a base for a cooler.
The ‘khameeri roti’, or leavened flatbread, & ‘saffron kulfi’ recipe shall follow soon. The ‘dal makhani’ was the good old Jugalbandits recipe which I posted here!
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Chicago Sun Times
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
20 Comments
Susan from Food Blogga
You know, Deeba, I’ve never seen a cottage cheese here in The States that could be cut into cubes. Ours is soft and needs to be spooned. Perhaps it’s just an Indian specialty? Anyhow, your recipe sounds wonderful.
Núria
Hola Deeba! I’m in war with cheese… it’s a way of speaking… I’m afraid I don’t like it. I’ll have to teach my palate to love cheese but until then… looking at your pictures feeds my hunger ;D
Ivy
Beautiful pictures and presentation. Where do you get all that beautiful things you use in your pictures?
Cynthia
So, when should be we start talking about the possibility of me relocating to where you are?
Coffee and Vanilla
I have never tried cottage cheese in anything else than cheesecake… grilled paneer looks very tempting so I may try very soon 🙂
Have a good day, Margot
meeso
As always, the presentation is so nice and the food looks too delicious!!!
Arfi Binsted
that looks awesome!
Manggy
What a substantial meal, Deeba– or should I say feast? Just delicious!
Pearlsofeast
Oh my god what an awesomes spread.Love the panner tikkas and infact I love panner this way only and the Annar syrup is bookmarked!. Just happened to see those lovely ones’s yesterday but had no clue what to churn out. This is an excellent idea and Grenadine impart a lovely colour.
Alexa
Deeba,
What a meal… I want to be a guest at your table. I make a lot of Indian food and appreciate its intricate flavors so much. I loved seeing your menu. It’s beautiful!
Cheers,
Alexa
noble pig
I love the name Tikka! As usual your pictures are beautiful and your food creative! You are so talented!
Rachel
That is such a lavish spread..I am inviting myself over to your place for a feast like this!!!
arundati
oh!! fantastic !! and the pictures are sensational….all that colour and i can almost smell the tikkas…the paneer ones at least!! whats that interesting white filigreed/carved thing upon which the pics were taken….its all lovely…
Cakespy
Ooh, that paneer tikka looks amazing! I have never tried that before but it looks like it’s delicious!
diva
cottage cheese? why is it tht i’ve only found cottage cheese in little pots that smooth and creamy? although i’d put halloumi onto those sticks in no time, i love em to bits! literally. 😉
these look great..mmmm
Rajani
deeba yummy spread and the info on grenadine was superb, I’ve often turned away from some recipes that asked for it, thinking it to be some fancy schmancy liqueur. but this is great and v. doable! just wanted to know when you say deseed the pomegranate i hope you mean removing anar from the membrane/skin… cos i cant imagine how in the world to remove the dana from the fruit?!?!?
but as always great recipes!
Kitchen Flavours
Wow yummy delicacies. I love all those. Mango basil sorbet looks awesome.
notyet100
everythin looks good,..i am droolin here…;-)
Jeanne
Just look at those tikka skewers! The sholw meal sounds glorious but I am particularly intrigued by the pomegranate cooler – who ever thought of making their own grenadine?? You are an inspiration 🙂
shayma
i love the anar ka sharbat you made. and the photos, as always, very beautiful. x