Weekends are generally barbaque times at our home and we did have a great kebab mela ..if I may say so..:) with colorful succulent pieces of paneer kebabs and delicious chicken tikkas ,on Sunday evening.Some of the marinated paneer pieces were still sitting in my refrigerator and the sudden announcement of an arrival of a guest,I knew it was time for another barbaque...:).
Paneer Kebabs are marinated paneer pieces grilled or barbaqued in a traditional tandoor along with onions,tomatoes and capsicums(bell peppers.Away from the monotony,I tried my hand at 3 different marinades,each imparting a different color and taste to the paneer.The subtlety and balance of the flavors, infused in the paneer pieces along with crunchy vegetables makes paneer kebabs,a delicious appetizer or starter.
Tri-Colored Paneer Kebabs Recipe
Ingredients:
Yellow Colored Paneer Kebabs
8-10 paneer pieces (cut into a 2" squares)
4-5 tbsps hung curds
1 tsp black pepper pwd (you can use a pinch of garam masala pwd also for added flavaor)
1 tsp amchur pwd or lemon juice
big pinch turmeric pwd –(give yellow color to the paneer)
salt to taste
Marinate the paneer pieces in the above marinade for 2 hours in the refrigerator.
Red Colored Paneer Kebabs
8-10 paneer pieces (cut into a 2" squares)
1 tsp red chilli pwd – (gives red color to the paneer)
1 tsp ginger garlic paste
1/2 tsp kasoori methi (optional)
4-5 tbsp hung curds
1 tbsp lemon juice
salt to taste
Marinate the paneer pieces in above marinade for 2 hours in the refrigerator.
Green Colored Paneer Kebabs
8-10 paneer pieces (cut into a 2" squares)
Make a paste of mint (small cup) and coriander leaves(small cup),1 green chilli,1"ginger piece,1 tbsp lemon juice and salt.
Marinate the paneer in this paste for 2 hours in the refrigerator.This marinade gives a green shade to the paneer.
Make thick slices of 3 medium onions and 3 medium sized tomatoes and cut 2 capsicums into big pieces and keep aside.You can marinate the pieces with any of the above marinades.I usually toss them in a dressing of lemon juice and chilli pwd or pepper pwd and skewer them along with the marinated paneer pieces.
I used my traditional earthen stove or home tandoor called "kumpati" (with charcoal) to grill/barbaque the paneer.I did not brush the paneer with oil before grilling.So absolutely no fat was using in the cooking process.Skewer the vegetables and paneer pieces and grill them for 5-6 minutes turning them around while its cooking to ensure they dont burn and cook them till they are soft and attain a light golden shade.Serve with green chutney or tomato ketchup.
An absolutely delicious,melt-in-the mouth,low-carb,healthy appetizer or starter with refreshingly crunchy vegetables!
This is my entry to VKN's Virtual Cooking Competition.That is if I am still eligible to participate as 10th midnight was the deadline...:).My second entry to the VCC Q1 2006 is Charcoal Grilled Pomfret in the category of (Non-Veg) Appetizer.
Paneer Kebabs are marinated paneer pieces grilled or barbaqued in a traditional tandoor along with onions,tomatoes and capsicums(bell peppers.Away from the monotony,I tried my hand at 3 different marinades,each imparting a different color and taste to the paneer.The subtlety and balance of the flavors, infused in the paneer pieces along with crunchy vegetables makes paneer kebabs,a delicious appetizer or starter.
Tri-Colored Paneer Kebabs RecipeIngredients:
Yellow Colored Paneer Kebabs
8-10 paneer pieces (cut into a 2" squares)
4-5 tbsps hung curds
1 tsp black pepper pwd (you can use a pinch of garam masala pwd also for added flavaor)
1 tsp amchur pwd or lemon juice
big pinch turmeric pwd –(give yellow color to the paneer)
salt to taste
Marinate the paneer pieces in the above marinade for 2 hours in the refrigerator.
Red Colored Paneer Kebabs
8-10 paneer pieces (cut into a 2" squares)
1 tsp red chilli pwd – (gives red color to the paneer)
1 tsp ginger garlic paste
1/2 tsp kasoori methi (optional)
4-5 tbsp hung curds
1 tbsp lemon juice
salt to taste
Marinate the paneer pieces in above marinade for 2 hours in the refrigerator.
Green Colored Paneer Kebabs
8-10 paneer pieces (cut into a 2" squares)
Make a paste of mint (small cup) and coriander leaves(small cup),1 green chilli,1"ginger piece,1 tbsp lemon juice and salt.
Marinate the paneer in this paste for 2 hours in the refrigerator.This marinade gives a green shade to the paneer.
Make thick slices of 3 medium onions and 3 medium sized tomatoes and cut 2 capsicums into big pieces and keep aside.You can marinate the pieces with any of the above marinades.I usually toss them in a dressing of lemon juice and chilli pwd or pepper pwd and skewer them along with the marinated paneer pieces.I used my traditional earthen stove or home tandoor called "kumpati" (with charcoal) to grill/barbaque the paneer.I did not brush the paneer with oil before grilling.So absolutely no fat was using in the cooking process.Skewer the vegetables and paneer pieces and grill them for 5-6 minutes turning them around while its cooking to ensure they dont burn and cook them till they are soft and attain a light golden shade.Serve with green chutney or tomato ketchup.
An absolutely delicious,melt-in-the mouth,low-carb,healthy appetizer or starter with refreshingly crunchy vegetables!This is my entry to VKN's Virtual Cooking Competition.That is if I am still eligible to participate as 10th midnight was the deadline...:).My second entry to the VCC Q1 2006 is Charcoal Grilled Pomfret in the category of (Non-Veg) Appetizer.
Food,Food Blogs,Indian Cooking,North Indian Recipes ,VCC-Q1 2006
14 comments:
Sailu,
This looks delish! I love Paneer but find making it a real drag ... so I drool over the pictures and try to come up with an idea of how to make these without going throught the process of making paneer ;-)
Invite me over the next time ok!
I should really try this one. looks so good. just want to have them Sailu.
That looks so good...and I feel this is something I could really make...or not...but I can surely try! :)
That looks amazing, Sailu! What is "hung curds"? It's not the paneer itself so I'm a little lost.
Meeta,your most welcome anytime..:)
Come over,Lakshmi..:)
Sure you can try,Alex.I am sure you will love it.
Nerissa,when curds in put in a muslin cloth,tied up (with support) and left to hang for an hour or two so that the whey(liquid) drains off.The left over curds in the muslin cloth is called "hung curds".Hope this helps.
Hi Sailu,
Wow madam ,I dreaming to do but u r really great.Showing me pictures of these.I think we r thinking same time same recipes.Happy to see ur kababs.Its a perfect healthy veggie appetizer.
Vineela
lovely photo sailu. tricolor like our flag :-)
Those look really pretty Sailu. Grilling season is almost starting here. I am planning to clean my grill next week & start grilling. :)
Sailu, it's looking great and so appetising..:)I wish you all the best for VCC Q1 2006!
Hi sailu, very delicious and mouth watering indeed, what is actually skewer made up of ,it looks bamboo shoot.?Am i correct?
lovely Sailu, I loove paneer and the marinades sound delicous!!
Hi Sailu,
The colored paneer are incredibly good looking. And reading the ingredients, they also are mouth watering.
And the brochettes!!!
WOw you have absolutely used natural ingredients and no food coloring to give the required colors..WHat a way to go?..Hey what a coicidence..I submitted my entry to VCC at 10th midnight(LOL) like 11:30pm(Heehee) but somehow my entry is missing and i have mailed him about it..hopefully he updates it...
Beautiful pictures on your blog.I look at the pictures on the left panel,and get new energy to cook :)
Keep up your deliciuos work!
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