KEBABS & TIKKAS

I love entertaining and having parties, like most of you. And when I talk to fellow-hosts, I find that they are almost always worried about what snacks to serve – the main course and desserts are easier to finalise! It so happens that after much thought they usually settle for common, tried-and-tested dishes such as Paneer Tikkas. Hmmm, there will be a time when your guests would have had enough of it!

Keeping this in mind, I present Kebabs and Tikkis – A compilation of 61 delicious and innovative kebab, tikka and tikki recipes. And well, there is something for everybody, from the live-for-the-day eater to the more discerning health-conscious ones.

That said, variety alone does not ensure that the starters/snacks served during your party become a huge hit with the guests. A major part of the planning involves combining these snacks appropriately into what is today popular-known as a “platter”. Platters are a dominant phenomenon today – they ensure guests a well-chosen selection of snacks replete with rotis, a salad or two and suitable chutneys and sauces. A well-planned platter is wholesome and nutritious and capable of serving as a meal in itself for the snack-lover (while serving as a starter for the rest).

This book comes replete with 10 platter suggestions that guide you on how to serve your tikkis, tikkas and kebabs, and the accompaniments that we feel they would ideally combine with. These platters are based on specific themes. Plus, there is a second index included in this book, which categorises the recipes according to type – this enables you to exercise your imagination to come up with your own platter options too… and I’m sure those will be a success too. Innovation is the key! Go ahead and put together one of the recommended platters or come up with an original platter full of your favourite recipes, Indian and beyond!

The next time you plan a party or are attacked by a sudden hunger pang, fret not, prepare these easy-to-follow recipes and watch the platters empty while the diners’ faces light up!
MAKHMALI PANEER TIKKA

True to its name, this tikka will melt in your mouth, delighting your taste buds!

Preparation Time: 10 minutes. Cooking Time: 10 minutes. Serves 6.
Baking temperature : 200°C (400°F). Baking time : 20 minutes.

3 cups paneer (cottage cheese), cut into 50 mm. (2”) cubes

To be mixed into a marinade
¾ cup thick fresh hung curds (dahi)
¼ cup cheese spread
1 tsp green chilli paste
2 tbsp cashewnut (kaju)powder
½ tsp garam masala
Salt to taste

1.Combine the paneer cubes with the prepared marinade and toss gently till the paste coats the paneer pieces evenly from all sides. Keep aside for 15 minutes.
2.Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°C (400°F) and grill till the paneer is done (approx. 15 minutes).
3.Remove from the oven and serve hot.
MUTTER AUR PHUDINE KI TIKKI

Green peas make great tikkis when combined with potatoes and a handful of mint leaves.

Preparation Time: 5 minutes. Cooking Time: 10 minutes. Makes 8-10 tikkis.

1 cup boiled green peas
½ cup boiled and mashed potatoes
2 tbsp mint leaves (phudina)
Salt to taste
1½ tsp garam masala
2 green chillies, finely chopped
Oil for deep-frying

1.Combine all the ingredients and blend in a mixer to a coarse mixture (Add a little water if required).
2.Divide the mixture into 8 to 10 equal portions and shape each portion into a round tikki.
3.Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.
RAJMA GALOUTI KEBAB

A delectable vegetarian version of the traditional galouti kebab, where meat has been replaced with rajma.

Preparation Time : 10 minutes. Cooking Time :30 minutes. Makes 5 kebabs.

Oil for deep-frying
¾ cup sliced onions
2 tbsp ghee
2 tbsp finely chopped ginger (adrak)
1½ tsp finely chopped green chillies
¼ tsp turmeric powder (haldi)
½ cup paneer (cottage cheese)
1 cup soaked and boiled rajma (kidney beans)
¼ cup boiled, peeled and mashed potatoes
1 tbsp chopped coriander (dhania)
Salt to taste
½ tsp garam masala
1 tbsp oil

1.Heat the oil in a kadhai on a medium flame and deep-fry the onions till they are golden brown. Drain on absorbent paper and keep aside.
2.Heat the ghee in a pan, add the ginger and green chillies and sauté for 30 seconds.
3.Add all the remaining ingredients except the oil and cook for 3-4 minutes.
4.Divide the mixture into 5 equal portions and shape each portion into flat, round kebabs.
5.Heat the oil in a kadhai on a medium flame and deep-fry the kebabs till golden brown in colour from both sides. Drain on absorbent paper and serve hot.