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Paneer Tikka Recipe

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Ingredients for Paneer Tikka Recipe in Hindi English Marathi Gujarati Bengali Tamil Telugu All Indian languages

  • Paneer: 250 gm
  • Capsicum: 1 cup
  • Onions: 2
  • Lemon: 1
  • Quark: 150 gm
  • Beson: 2 teaspoons
  • Red Chilly Powder: 1/2 tablespoon
  • Turmeric powder 1/2 tablespoon
  • Cumin powder: 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Garam Mashala: 1 spoon
  • Lemon juice: 1/2 teaspoon
  • Salt: according to taste
  • Ginger garlic pest: 2 tablespoons
  • Chaat Mashala: 1/2 teaspoon
  • oil

How to Make Paneer Tikka Recipe in Hindi English Marathi Gujarati Bengali Tamil Telugu All Indian languages

  • First cut the same cheese size.
  • Now take a small cup of onion and cut the pepper. (Capsicum You can use one of the three yellow and green red that I used here all three).
  • Next, prepare the solution in a bowl, add the yogurt, chickpea flour, chili powder, turmeric powder, cumin powder, coriander powder, garam masala, celery, juice. Add
  • the lemon to a bowl and season with salt.
  • Mix well and prepare the solution.
  • Once finished, add chopped red pepper, paneer and onion and mix well. (Note that the cheese pieces are not broken).
  • Cover for 10 minutes (if using wooden sticks, let it soak in water for 5 minutes, and if you use iron bars, put some oil in it).
  • After that put pepper, cheese onion, not the paneer together, keep it in the middle of the vegetables, so that it is beautiful.
  • Now pour the pan over the gas and pour some oil into it.
  • Then put this Tikki on it and cook it over medium heat.
  • Turn it over after a while and your cheese tikki is almost done.
  • To decorate we cut some onion and some cilantro.
  • Then add the onion and coriander leaves and mix in a lime puree.
  • Cover with tikka and put a small piece of lemon aside.
  • And here’s your picnic tikka ready.
  • So it was my recipe for me to believe that your recipe is good if you want to know another recipe I have not written yet. Then you can ask in the comment box recipe.
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