A cutlet is a palm sized deep fried patty with a stuffed filling coated in breadcrumbs.  The filling is usually made with meat, fish or vegetables. The joy of eating a beef cutlet starts right from the moment you lay your eyes on it; the beauty of the uniformly shaped brown patty; the softness when you hold it; and finally, when you take a bite, the whole experience of the crispy outer crust, spongy soft filling, and the spicy, peppery, meaty, overload of flavors. This along with a hot cup of tea…… Yum!!!

The key to making a wonderful plate of cutlet is:

1. Ensure that they all are evenly shaped and fried at the right temperature and duration.
2. Avoid overcrowding the pan when frying.
3. Replace the oil used for frying when the breadcrumbs start to burn or blacken, to avoid a burnt taste on your next batch.

Enjoy these beef cutlets with a side of tomato ketchup, Happy Cooking…!

Interested in other Kerala style Beef recipes? Check these out:

• Beef Ularthiyathu/Beef Dry Roast
• Spicy Slow Cooked Beef Curry / Beef Curry

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Beef Cutlet

Beef Croquette, also famously known as BeefCutlet, is a favorite among all the meat lovers, especially in my hometownKerala, India. This flavorful snack is a sure to find in any bakery and is oneamong the most sold-out tea snack or appetizer!

Course Appetizer

Cuisine Indian, Kerala

Keyword beef cutlet, kerala

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Akhila

Ingredients

• 500 g beef (medium sized cubes)
• 1 tbsp meat masala
• 2 tsp black pepper powder
• ¼ tsp turmeric
• 1 large onion (finely chopped)
• 3 green chilies (sliced round)
• 3 garlic (minced)
• ½ inch sized ginger (minced)
• 2 sprigs of curry leaves (roughly chopped)
• 2 potato (medium sized)
• 1 cup breadcrumbs
• 2 whole eggs or egg whites
• Oil (for deep-frying)
• Water (as required)
• Salt (as required)

Instructions

• Cook Beef: Clean the beef and cook with salt, turmeric powder, pepper powder (1 tsp) and water (just enough to cover the beef), in a pressure cooker for about 3 whistles.
• Allow the pressure to release on its own, drain excess water and allow it to cool completely.
• Shred Beef: Shred the cooked beef using a fork or in a food processor to a shredded form. If using a food processor, make sure not to grind it into a paste. Keep aside.
• Cook Potatoes: Pressure cook potatoes with a little water and salt for 2 whistles, drain, mash it and keep aside.
• To prepare the filling: Heat oil in a pan. Add chopped onions with little salt and sauté until it turns golden brown. Add chopped ginger, garlic, green chilies and curry leaves.
• Add meat masala and pepper powder, and sauté on a low flame for 5 minutes so that it all blends well. Add mashed potatoes and the cooked meat to the mixture and mix well. Turn off the flame and place the lid on the pan, allow it to rest.
• Egg: Beat eggs in a small bowl and keep aside. You can also substitute whole eggs with egg whites.
• Breadcrumbs: In another bowl take breadcrumbs; either use panko breadcrumbs, or you can prepare breadcrumbs by toasting any bread and then grinding it in a mixer.
• Make Patties: Make palm sized patties out of the prepared meat filling. Prepare the pan by heating oil in a low flame for deep frying the cutlets.
• Fry’em up: Dip each patty in the egg batter and then coat with bread crumbs and carefully drop in to the frying pan. Deep fry until golden brown. Do not crowd the pan, ensure there is ample space between each patty as it gets fried.
• Once the patties are done, transfer them on to a paper towel to drain out the excess oil.
• Serve hot with tomato ketchup.

Notes

1. You can substitute beef chunks with ground beef.
2. You can substitute whole eggs with egg whites.
3. You can substitute meat masala with garam masala in same proportions.
4. You can also use panko breadcrumbs which are Japanese style breadcrumbs commonly used to coat deep fried foods. Since it is made from bread without crust, deep frying foods will stay crispy and crunchy. As an alternative you can also use a homemade version.

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One of the easiest chicken meatball recipes you can find, and is also healthy! I was surprised to see the number of inquiries for a meatball recipe from my friends and followers, especially moms. It’s school reopening time and you need a dish which your kids would love, ensure they finish their lunch boxes, and at the same time keep them healthy. No wonder it turns out to be one of the most requested in my blog.

This recipe is a no-brainer and its ingredients are simple and available in anybody’s pantry. Also, unlike other meatball dishes, this one is baked and tastes so good that you would hardly believe it is not fried.

Another plus of this dish is that it you can use it to be the base recipe of your fancy creations, for e.g. toss it into sauces like buffalo / barbecue, honey garlic / marinara, or even customize by substituting the chicken with minced turkey, taking the dish to a whole new level.

The meatballs can be served in pizzas, pastas, sandwiches, or even as an appetizer along with a dipping sauce. Check out my White Sauce Chicken Pasta recipe post in which you can replace the chicken with these meatballs.

Interested in something similar? Take a peek n try out my favorite Buffalo Chicken Bites recipe post.

Enjoy, Happy Cooking…!

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Baked Chicken Meatballs

Baked Chicken Meatballs …a Great Addition to your Busy Weekday Cooking Schedule. Serve it in your Pasta, Pizza, Sandwich, or Enjoy as an Appetizer with your Favorite Dipping Sauce...!!

Course Appetizer

Cuisine American, Italian

Keyword appetizer, chicken meatballs, meatballs

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 18 chicken meatballs

Author Akhila

Ingredients

• 1 lbs. ground chicken / turkey
• 1 egg
• ½ cup panko breadcrumbs
• ½ cup parmesan cheese
• 2 garlic pods (minced)
• 3-4 shallots (chopped)
• ¼ tsp black pepper
• ½ tsp red chili flakes
• 1 tsp salt
• 1 tbsp olive oil + extra
• 2 tbsp cilantro leaves (finely chopped)

Instructions

• Preheat oven to 400-degree Line a 9*13-inch baking tray with parchment paper and grease with cooking spray. Keep aside.
• In a large bowl, mix ground chicken with bread crumbs, parmesan cheese, egg, chili flakes, garlic, shallots, olive oil, cilantro leaves, salt and pepper.
• Gently mix using a spatula or with your hands until well combined. Roll them into 1-inch sized mini balls and arrange them onto the prepared baking sheet. If you find the mixture sticking to your hands, apply some olive oil to your hands and then roll it.
• Place the tray in the middle rack of the preheated oven and bake for 25-30 minutes or until the internal temperature reads 165-degree F.
• Serve with pasta, sandwich, or as an appetizer with a dipping sauce like ranch, marinara, or Marion’s sweet chili sauce.
• Leftovers can be refreigerated in an air tight container for up to 4-5 days.

The post Baked Chicken Meatballs appeared first on Pepper Delight.

French Fries are a guilty pleasure. They are sooo damn delicious that even though knowing its unhealthy, we still cheat and chomp them down. And then comes sweet potato fries; a tad healthier than french fries, but if you want to make a difference and scale it up, try this recipe. Its oven roasted and not baked, how about that? This dish is equally crispy on the outside, tender inside, sweet, spicy, and of course with all the possible goodies that a sweet potato can offer… YUM!!!

It took a while for me to perfect these crispy fries. Sometimes a silly mistake like slicing it unevenly, can burn your fries. To me, the success of this dish is taking care of the following tips, and rest is a piece of cake.

Pro cooking tips:

1. Make sure to cut the potatoes into ½ inch thick even sized slices so that they cook evenly.
2. Sweet Potatoes comes in different shapes and sometimes can be huge. If you don’t want your fries to be long sticks, cut the whole potato into two halves and then slice as instructed above. Do not cut them too short as they may overcook and sometimes burn.
3. Ensure to line your baking tray with aluminum foil, that’s a must for a perfect 30-minute cook.
4. Do not overlap fries while layering on the tray, spread them out onto a single layer.
5. Flip the fries after 15 minutes of roasting to ensure an even cook on all sides.

The secret to crispy roasted fries is corn starch. Sweet potatoes contain lots of moisture and so making them crispy is not easy; smearing with corn starch helps to absorb moisture and provide a nice outer crispy coating.

These orange-fleshed potatoes are basically sweet, so a hint of spiciness goes well with it. Add a pinch of chili powder to your spice rub, and once cooked, how about an extra creamy dreamy delicious sriracha sauce to dip your hot hot fries in? Well well, what more can you ask for? This dish makes a great side to your burger, sandwich or can even be served as a snack to munch on anytime.

Enjoy, Happy Cooking…!

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Sweet Potato Fries with Creamy Sriracha Sauce

Crispy n Spicy Roasted Sweet Potato Fries with Creamy Sriracha Dipping Sauce 

Course Appetizer

Cuisine American

Keyword fries, sweet potato fries

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

For the sweet Potato Fries

• 3 large sweet potatoes
• 1 tbsp corn starch
• ½ tsp chili powder
• 1 tbsp vegetable oil
• Salt and pepper

For Creamy Sriracha Sauce

• ½ cup mayonnaise
• 2 tsp sriracha sauce
• 1 tsp lemon juice

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and grease with some cooking spray. Keep aside.
• Peel potatoes and slice them using a sharp knife into ½ -inch sized large even slices. Make sure to cut them evenly into steak shaped sizes to cook evenly.
• Toss them in oil, corn starch, chili powder, pepper and salt. Transfer the slices to the prepared baking tray and spread into an even layer. Ensure not to stack them on top of each other as it will affect the cooking.
• Place the tray in the oven and roast for 30 minutes in total until you see crispy brown edges, flipping them half way through to cook evenly on both sides.
• Remove from the oven and allow it cool for 5 minutes. Serve immediately with creamy sriracha sauce or tomato sauce.
• For the sauce: Whisk all the ingredients until smooth and your sauce is ready.

The post Sweet Potato Fries with Creamy Sriracha Sauce appeared first on Pepper Delight.

So, how’s your summer coming along? This crazy hot weather is painful, but still I am enjoying the sunshine days to the fullest with outdoor activities, barbecues, and summer drinks. The best thing about summer is being able to cook outside on your grill, having friends and family at your place, late nights parties, hearty conversations, laughter n joy… enjoying every moment to it’s best, till it lasts before fall arrives. Isn’t that just awesome?
Talking about grill parties, my first choice to cook would be definitely kebabs. They not only look and sound fancy but are one among my favorite dishes of the summer. Remind me of Chicken kebab… I’ll die for it! And this summer since my mint and cilantro plants from my vegetable garden have flourished and grown abundantly, I’ve decided to try my hands on a Green Chicken Kebab, fresh and organic as it can get.

Hariyali Chicken Kebab / Green Chicken Kebab is a famous North Indian delicacy which is gaining popularity all around the world. The dish is juicy and delicious, and you can actually taste mint and cilantro in it. The ease of preparation with minimal ingredients is it’s highlight, quite different from the usual Indian recipes. Of course, the key to a perfect juicy chicken is the right cooking temperature but sometimes the pre-preparations do matter in making your chicken delicious.

This recipe follows a two phase marination process, I know that sounds a lot but trust me it’s worth it. The first marinade is a simple lemon n pepper rub which allows the meat to breakdown, retain its moisture, and infuse the flavours into the chicken. This also helps the second marinade to be absorbed better along with its yogurt-oil base which results in a juicy dish. Coming to the duration of the marination, the longer the better, and if time permits I would recommend overnight. Follow the preparation as is, and you can stop worrying about all your common kebab nightmares.

Bonus: Did you know that you could use your kebab leftovers to make a delicious dinner? Refrigerate and later serve your kebab bites (shredded) as a filling in your roti / naan / tortilla rolls along with shredded cabbage drizzled with lemon juice, fresh tomatoes & cucumbers… a perfect and easy weeknight dinner!

Enjoy, Happy Cooking…!

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Green Chicken Kebab/Hariyali Chicken Kebab

Juicy n Tender Chicken Kebab flavored with Cilantro and Mint… a Mouth-Watering Appetizer for your Summer Grill Party…!! 

Course Appetizer

Cuisine Indian

Keyword kebab

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 3

Author Akhila

Ingredients

• 3 chicken breasts
• 1 cup cilantro leaves (+ extra for garnish)
• 1 cup mint leaves
• 3-4 green chilies
• 1 tbsp pepper
• ½ of a lemon squeezed
• 1 tbsp ginger garlic paste
• 1 tsp garam masala
• 1 tbsp oil (plus extra)
• ½ cup yogurt (check notes)
• salt (as required)
• skewers
• 1 cup shredded cabbage
• Lime wedges

Instructions

• Clean and slice the chicken into 1-inch cubes. Marinate with lemon juice, salt and pepper for 30 mins.
• In the meantime, prepare green paste by grinding cilantro leaves, mint leaves and green chilies to a fine paste.
• Pour it to a large bowl, add garam masala, ginger garlic paste and yogurt. Mix well and check seasoning.
• To the lemon marinated chicken, add the green paste and mix well. Allow the chicken to be marinated in it for 3-4 hours, preferably overnight in the refrigerator. If refrigerating, remove the chicken from the refrigerator an hour prior to grilling so as to bring it to room temperature.

Oven method

• Preheat oven to 400 degrees F. Line a baking tray with aluminum foil.
• If you are using wooden skewers, soak them in water for 30 mins before grilling. Remove the wooden skewers from water and wipe it with a kitchen cloth.
• Apply some oil to the skewers which helps to slide the chicken easily after cooking. Shake excess marinade from the chicken and thread it into the skewers without crowding it. Baste with some oil using a brush and cook the chicken for 10 minutes by placing them in the middle of the oven rack. Halfway through the cook, flip the chicken and brush with some oil and cook for another 15 minutes. Turn on the broiler and broil for 2-3 minutes until you see charred sides on the chicken. The internal temperature of the chicken should reach 165-degree F.
• Serve along with shredded cabbage drizzled in lemon and garnish with cilantro leaves. Squeeze lime juice before serving.

Pan Method

• You can pan fry the chicken by adding a little oil and cooking it on a medium flame for 10-15 mins until the chicken is fully cooked and lightly charred on the edges.

Notes

1. Adjust green chilies according to your spice level. You can also substitute green chilies with jalapenos.

2. You can substitute plain yogurt with greek yogurt.

The post Green Chicken Kebab / Hariyali Chicken Kebab appeared first on Pepper Delight.

Are you a fan of Guacamole?

Or

a fan of Hummus?

If that’s a YES for both, then this recipe is definitely for you! Combining the two epic dips together; zesty guacamole with creamy hummus – it is a Star of Dips!

If you have been following my blog lately, you would know about my love for hummus. On a weekly basis I end up making it in different combinations; either as a dip, or at times as a spread for rolls, like my favorite Roasted Chickpeas Hummus Roll. This continues from classic to variations like beetroot hummus, and now to my latest crush – avocado hummus. It’s so fresh and creamy, with a tiny hint of zestiness from the lemon. The dish keeps you guessing, with that taste which is in right between guacamole and hummus, n is so damn delicious!  Be it a spread on toasts or a heap on a tortilla chip, this avocado hummus dip is absolutely perfect…!

The extra creaminess comes not only from the avocados, but also from the chickpeas without it’s skin. It is purely optional to peel its skin as the avocado balances the texture, but definitely makes a difference when removed. You can also try adding jalapenos to give some heat to your dip if you like.

Enjoy, Happy Cooking…!

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Avocado Hummus

When Classic Mediterranean Hummus meets Mexican Delight Guacamole…Its a Celebration of Flavors…!! Presenting you the Extra Creamy, Healthy n Delicious Avocado Hummus… Perfect as a Dip or a Spread for Sandwiches & Toasts…!! 

Course Appetizer

Cuisine Mediterranean, Mexican

Keyword appetizer, avocado hummus, hummus

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 5

Author Akhila

Ingredients

• 2 ripe avocados (peeled and pitted)
• 15 oz. canned chickpeas or ½ cup dried chickpeas, cooked
• 1 garlic
• ¼ cup tahini sauce
• ¼ tsp cumin powder
• ½ tsp pepper powder
• 1 lemon squeezed
• ¼ cup reserved chickpeas liquid/water
• ¼ cup olive oil + enough for topping
• 2 tbsp fresh cilantro leaves
• Salt (as required)
• roasted chickpeas/red chili flakes (garnish)

Instructions

• In a food processor, pulse together the avocados, cooked/canned chickpeas, garlic, tahini sauce, cumin powder, pepper powder, lemon juice, cilantro leaves, olive oil and salt.
• Scrape the sides of the bowl and add reserved liquid or water as needed while grinding to reach the desired consistency or until smooth. Check for the seasoning.
• Top with extra olive oil, roasted chickpeas (optional) or red chili flakes.
• Enjoy with veggie sticks, pita chips/tortilla, or bread.

Pro Tip: Peel off the chickpeas skin for a creamier hummus.

The post Avocado Hummus appeared first on Pepper Delight.

The most Popular & Healthiest Middle Eastern Dip – Yes… We are talking about Hummus today! Made with chickpeas, tahini, garlic, lemon juice and olive oil, this is one of the most adapted recipes with tons  n tons of variations – From the Classic to Spicy versions, vegetable based ones like Baba Ganoush, Avocado / Roasted Red Pepper / Beetroot Hummus… the list just goes on and on, and they all have one thing in common, Yummiliciuos!! I am a Huge Fan of Hummus; I can eat it daily… I love it as a dip, or even as a spread on my favorite Crunchy Garam Masala flavored Chickpeas Wrap.

The health benefits of hummus are enormous. The core ingredient, Chickpeas / Garbanzo beans is a vegan source of iron, high in fiber content, and an excellent source of protein. It also helps to lower cholesterol and in weight management. Hummus can be served as a dip along with crackers, spread on a pita, or even to make sandwiches…the options are endless. I would suggest using dry chickpeas rather than store bought canned ones, coz canned chickpeas are high in sodium.

So, how can you make your hummus Creamier?  The secret is, to peel the skin off the cooked chickpeas. Blending chickpeas with its skin on results in a grainy textured hummus, whereas take the skin off and you get an ultra-smooth and creamy dreamy Hummus!  I know it sounds like a lot of work; peeling the chickpeas one by one, and it does test your patience… but it’s definitely worth the effort.

And during this holiday season, give your party a twist by creating a Hummus platter! Its pretty easy, colorful, vegetarian, and gluten free too (just go for GF crackers). Stack up your favorites, let your creativity flow, and impress your guests (Check out my Notes below for platter ideas)!

Enjoy, Happy Cooking…!!!

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Hummus Platter

An Ultimate Hummus Platter for your Holiday Celebrations... with Pita, Veggies, Pickles & Feta Cheese…! Plus, The Secret to make the World’s Best Creamiest Hummus… Let’s Party…!!  

Course Appetizer

Cuisine Mediterranean

Keyword appetizer, hummus, hummus platter

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 cup dry chickpeas
• 2 cups water
• 2 garlic cloves (roughly chopped)
• 6 tbsp tahini sauce
• 1 lemon squeezed (plus more if needed)
• 6 tbsp olive oil (plus more)
• 6-8 tbsp reserved liquid (or water)
• Salt and pepper
• Paprika / pepper (a pinch to garnish)
• Platter ingredients: carrot, cucumber, cherry tomatoes, feta cheese, pickled olives, crackers, pita.

Instructions

• Soak chickpeas overnight to rehydrate and increase its volume. Drain and rinse well before cooking.
• Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure subsides. Take of the lid and reserve some of the cooked liquid, drain the rest.
• Remove the skin of the cooked chickpeas (Optional, preferred for a creamier consistency).
• Combine chickpeas, tahini, lemon juice, olive oil, reserved liquid, salt and pepper in a food processor. Blend until smooth and creamy.
• Sprinkle paprika or pepper and serve with a drizzle of olive oil.

Notes

1. For the platter, you can arrange all your ingredients on a large tray, plate, cutting board or baking pan.

2. Be creative in choosing your veggies, fruits, nuts, and dry fruits.

3. Include breads, pitas, chips, crackers, or wedges.

4. Feta cheese is optional, but complements well with the contents.

5. Either go for pickled or marinated olives / artichokes / sundried tomatoes.

6. To make your tray look attractive, fill it as much as possible by tightly arranging the ingredients without leaving any gaps.

7. You can substitute dry chickpeas with canned ones for ease.

8. Add more lemon juice to your hummus while blending if you prefer a tangy flavour.

9. You can also add more of the reserved liquid from the cooked chickpeas while blending, to suit your desired consistency.

The post Hummus Platter appeared first on Pepper Delight.

Roasted potatoes are my go-to dish for a quick prep appetizer, and I love them when planning parties. Be it a Baked Wedges recipe or a simple buttery dish like these colorful mini potatoes, they are always a favorite. Add a sauce dip, and everyone is going to love it!

So, the bunch of baby potatoes I have used in this recipe comes all the way from Soulard Farmer’s Market, one of the oldest farmers market in the US, located near downtown St. Louis. Everybody loves visiting Farmers Market, and so do I! But a visit to Soulard Market is a unique experience on its own; the layout, open stalls, wide variety of produce, and the eateres, reminds me of my hometown markets and brings back childhood memories. You get fresh meat, fruits vegetables, cheese and breads, even livestock! Not only are they cheap, but best in quality too. And same goes with the potatoes I bought, fresh & earthy!

Coming back to my dish of the day, if you are looking for an easy and minimal ingredient appetizer, then this is for you. All that you need are regular pantry ingredients. And if you don’t have Italian seasoning at home, you can skip it, trust me… the dish still tastes wonderful!  Its buttery soft on the inside with a crispy skin outside, just how perfectly anyone would love their appetizer to be!

The combination of a great sauce adds depth and volume to your dish; Tahini and Yogurt with Mint leaves gives the sauce a nice freshness and aroma which blends perfectly with the roasted potatoes.

Enjoy, Happy Cooking…!!!

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Roasted Baby Potatoes with Mint Tahini Sauce

Crispy on the Outside, Buttery Soft Inside… Roasted Baby Potatoes…!! A 5 Ingredient Recipe; Simple, Delicious & Appetizing, a Definite Crowd Puller…! 

Course Appetizer, Side Dish

Cuisine American

Keyword appetizer, mint tahini, roasted potatoes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Akhila

Ingredients

For Roasted Baby Potatoes

• 1 lb baby potatoes (halved, skin on)
• 2 garlic cloves (crushed)
• 1 tsp Italian seasoning
• 1 tbsp butter
• 2 tbsp olive oil
• Salt and Pepper
• Parsley (garnish)

For Mint Tahini Sauce

• 16 -18 mint leaves
• 1 tbsp tahini sauce
• 4 tbsp yogurt
• ½ of lemon juice
• Salt and pepper

Instructions

For Roasted Baby Potatoes

• Preheat oven to 400 degree F. Grease your baking pan with cooking spray.
• Wash the baby potatoes thoroughly under running water, scrub of dirt if any and pat dry with a kitchen towel.
• Toss the potatoes with olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated.
• Arrange the potatoes in the prepared baking tray. Slice butter into small cubes and sprinkle between potatoes.
• Bake for 25- 30 minutes until they are crispy golden. Stir the potatoes halfway through the cooking process.
• Remove from the oven and garnish with freshly chopped parsley leaves. Serve hot.

For Mint Tahini Sauce

• Blend all the ingredients in a blender until smooth. Adjust seasoning according to your taste.

The post Roasted Baby Potatoes with Mint Tahini Sauce appeared first on Pepper Delight.

When it comes to Indian food it’s all about the balance of spices, not just one or two… but many. It might be overwhelming for beginners, but as you get exposed to the flavours and the cooking, it becomes an art within. The use of different spices together to prepare that aromatic “masala” is the key. And giving it enough time to infuse into your core ingredients of your meal means, something delicious is on its way. Indian food offers tons of exquisite dishes with these masala, and with just a spoonful in your mouth you would realize how perfectly balanced the spices are.

Kebabs are a very common appetizer in the northern parts of India, especially those made with paneer. Paneer, fresh unsalted cheese or also known as cottage cheese, doesn’t require any ageing or culturing, will not melt, and makes it ideal for soups, appetizers, and creamy curries. Paneer in a spicy masala; they just complement each other so well that I thought it’s time to bring in such a dish for my next appetizer recipe. An alternate to paneer if not readily available is tofu (made from soya milk) which is low in calories and a healthier option.

The marination of the Kebab is the one important step for this recipe as it needs time to infuse the marinade into the kebabs. So make sure you marinate for at least 3-4 hours prior to cooking.

Enjoy!

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Paneer Kebab with Cilantro Mint Chutney

Easy, Tender, Delicious…!! Veggie Kebabs made with Cottage Cheese (Paneer), Bell Peppers and Onions… Marinated in Indian spices, and Served with a classic Cilantro Mint Chutney…!

Course Appetizer

Cuisine Indian

Keyword indian, kebab, paneer, skewers

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

• 14 oz. fresh paneer (cubed)
• 1 red and green bell pepper (cubed)
• 1 big onion (cubed)
• Wooden skewers (soaked in water for 30 mins)
• Oil (as required)

For the marinade

• 1 tbsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp black pepper powder
• ½ tsp garam masala powder
• 1 tsp dried kasuri methi / fenugreek leaves (crushed)
• 1 tsp salt
• Pinch of turmeric powder
• 3-4 tbsp yogurt
• 2 tbsp lemon juice
• Lemon slices (garnish)
• Cilantro leaves (garnish)

For Mint Cilantro Chutney

• 1 handful of cilantro leaves
• 1 handful of mint leaves
• Juice of half lime
• 2 tbsp yogurt
• 1 small onion/1 tbsp chopped onion
• 1 garlic
• Salt (as required)

Instructions

• In a large bowl, mix all the ingredients of the marinade to make a smooth paste.
• Add the paneer, bell peppers and onions to the bowl and mix well. Allow it to marinate for 3-4 hrs. In the meantime, soak the wooden skewers in water for 30 mins.
• Remove the wooden skewers from water and wipe it with a kitchen cloth. Apply some oil on to it using a brush.
• Thread paneer into the skewers alternating with bell peppers and onions. Make sure not to crowd it. Brush oil generously on the paneer and the veggies to prevent it from drying out during the cook.

Oven Method

• Preheat oven to 350 degrees.
• Line a baking tray with aluminum foil and grease it.
• Stack the skewers on the tray leaving some space between them.
• Bake for 35 -40 mins. Halfway through the cook, flip the skewers, and brush with oil. Cook until the veggies start to shrink and paneer turns lightly charred. Do not overcook the paneer as it will turn rubbery. Serve immediately.

Pan Method

• Add oil to a pan and heat on a medium high flame.
• Place the skewers on the pan and cook for about 8 – 10 mins. Halfway through the cook, flip the skewers, and brush with oil. Cook until the veggies start to shrink and paneer turns lightly charred. Do not overcook the paneer as it will turn rubbery. Serve immediately. 

For Mint Cilantro Chutney

• Blend all ingredients until smooth. Add salt as needed.
• Garnish with lemon slices and cilantro leaves. Serve hot with the chutney.

The post Paneer Kebab with Cilantro Mint Chutney appeared first on Pepper Delight.