Sunday, 21 May 2017

Aachari Malaii paneer tikka stuffed in paneer basket

Aachari Malaii paneer tikka stuffed in paneer basket is spicy, creame mild, crunch snacks or appetizer. This whole idea is my own creation.

Actually, I made this snacks​ for one online food competition. I got an email about this competition from sponsor. At the time of writing this recipe results are still awaited. Theme of competition was to make an appetizer or snacks or side dish using paneer ( Indian Cottage Cheese) as main ingredients. One condition was to make your own recipe and it should not be a copy paste or stolen from somewhere else.
I made up mind to participate in this cooking competition so I started collecting my all recipes, exploring new ideas new creativity. Before knowing about this competition I was collecting my basket recipes and exploring too so I thought to make basket of paneer. Now filling in paneer basket was my main concern and had many ideas about like vegetables, cheese, peanut salads, coleslaw, chat stuff and many more but I did achari malaii paneer tikka Stuffing​ because paneer should be the main ingredients. Trust me this Stuffing combination in paneer basket is really really unique and awesome taste.

In stuffing of achari malaii paneer tikka, I used a just contrast combination so you guys might think whether this would work.... but believe me its taste was great. Spicy taste and flavour of achari and mild flavour of cream or malaii worked really awesome. You can also use this combination in roll or wrap. I add a peanut curd sauce (chutney) to paneer tikka stuffing and it enhanced the taste of filling.

As there is very less oil used so health wise it is great snacks or appetizer. Spice can be adjusted as how much you bear this and paneer is also nutrition item as it is full of protein. So you guys start making this for your kids. They would sure like it

Ingredients: Serving for 4 (No. Of basket: 8-9)

For Paneer Basket

  1. Paneer : 200 gram
  2. Corn flour: 1 tsp
  3. Chat masala: 1 tsp
  4. Salt : 1/2 tsp ( As chat masala is carrying salt)
  5. Oil: 5 to 6 spoons

For Aachari Malaii paneer tikka

  1. Paneer: 150 gram
  2. Curd: 1 tsp
  3. Ginger garlic paste: 2 tsp
  4. Cumin powder:1tsp
  5. Green chillies paste: 1tsp
  6. Red Chilli powder: 1 tsp ( If you have stamina to beat it)
  7. Fennel seeds: 1/2 tsp
  8. Yellow Musterd seeds: 1/2 tsp
  9. Fengruek seeds: 1/2 tsp
  10. Oil : 1 tsp
  11. Salt 1 tsp ( Or as per your taste)

For Stuffing

  1. Cream : 3 - 4 tsp
  2. Onion: 1 small sized, finely chopped
  3. Peanut: 20 - 25 pieces
  4. Curd: 3 - 4 tsp
  5. Green chillies: 2
  6. Garlic: 2 pods
  7. Lemon juice: 1/2 tsp
  8. Salt: 1tsp

For Garnish

  1. Pomegranate: Few Seeds
  2. Salads of your choice.
I also used
Radishes: few long strands
Beetroot: few long strands

Method of Preparation

1.    In this recipe, we first prepare aachari malaii paneer tikka. For that, we take paneer 150 grams and cut into small pieces.
2.   Take fennel seeds, yellow mustard seeds and fenugreek seeds in a pan together and roast it until it starts cracking and aroma starts coming.
3.    Now take these roasted spices in a mixer grinder jar and grind it into a fine powder.
4.    Now put small pieces of paneer in a bowl. Add curd, Ginger garlic paste, green chillies paste, cumin powder, grinded spices powder, red chilli powder and salt. Marinate small pieces of paneer. Keep it inside the freeze for atleast 2 hours.

                                                           Paneer in small pieces

                                                       Grinded fine spice powder

                                                             Marination of paneer

5.   Mean while, prepare peanut curd sauce for Stuffing. For this sauce, take pan or griddler and heat it on high flame. When smoke starts coming from griddler, put all peanut in to griddler and roaste it on high flame. When peanut starts popping up and turning dark brown  then stop the flame and leave it for cooling. When it cool down remove the skin of peanut pressing with palm. Now take peanut in to a grinder jar, add curd, garlic, green chillies and salt. Grind this mixture fine like sauce texture.

6.   After 2 hours, take marinated paneer out from freeze. Line up baking tray with parchment paper. Preheat the oven at 200 degree centigrade for 10 minutes. Grill the marinated paneer in oven for 10 to 12 minutes at 200 degree centigrade.

7.    While paneer tikka is being grilled inside oven, take 200 grams paneer separately in a bowl. Crumb the paneer and now add corn flour,chat masala and salt. Mix all well and make a smooth dough.

8.   Divide the dough into 8 - 9 small lemon size balls. Cover it with kitchen towel. In between keep eyeing on paneer tikka too inside oven.

9.  Now take an appam stand. Heat it on medium flame. Put few drops of oil in each mould of appam stand. Now take a dough ball of lemon size and place in a mould of appam stand. Now with the help of fingers make a hollow in between of paneer dough ball. Keep this paneer hollow shell thin. It will look like a bowl. Do same process with other dough balls of paneer​. Cover it with lid on low flame. After 2 - 3 mintues, remove the lid. Hollow shell of paneer starts leaving side of appam stand and turning golding brown. Turn each of paneer bowl keeping bottom part of bowl up and hollow part facing downward. Cook each paneer bowl like this for 1 - 2 mintues. Now remove all paneer  bowl from appam stand and place in plate.

10.    Mean while paneer tikka is also grilled and ready. Take it out in a bowl, add finely chopped onion, peanut sauce, cream and lemon juice. Mix well all ingredients.

11.  Now take paneer bowls . Place one spoon of paneer tikka cream sauce mixture in bowl, topping with pomegranate seeds. Repeat same process with other bowl of paneer.

12.  For serving it, place salads of your choice in serving plate, in between put paneer bowl and serve it with ketchup or any chatani of your choice. You can also serve it with peanut sauce which we used it in stuffing mixture.


  1. Cut paneer into small pieces (size of each pieces should be like 1 - 1.5 centimeters) for tikka.
  2. Keep marinated paneer in freeze for 2 hours atleast. I generally keep marinated paneer in freeze overnight.
  3. Keep eyeing on paneer tikka at the time of grilling. Even 1 minute can make a big difference in tikka texture.
  4. Marination spice can be adjusted as per your taste and choice.

Tuesday, 9 May 2017

Coconut ladoo - Purple king laddoo

Coconut laddoo - Purple king laddoo is a special kind of laddoo I made it last week. So welcome my blog reader to my experiment and my recipe. Here  I present my experiment over coconut ladoo. Easy to make and with simple ingredients.

You guys must have made coconut ladoo. Even I have posted coconut ladoo recipe earlier in my blog with so many variation using simple ingredients ex Coconut laddoo using khoya, Coconut laddoo using condensed milk, White chocolate coconut laddoo, Shahi khaskhas coconut laddoo & Orange coconut laddoo.  This recipe which I am going to explain here  is also one variation of  coconut laddoo with yum yum taste.

Coconut ladoo is everybody favorite sweets and generally it is made in festival season or occasion like janamashtami or diwali. This can be made fresh coconut or discated coconut. I made laddoo using sugar but it can be prepared using jaggery too. some people like jaggery coconut laddoo too. so jaggery coconut laddu can also be prepared. Method is same for jaggery coconut as above mentioned recipes.

This purple king laddoo is purple in color which i got from black grapes. Actully I wanted to make it from blueberry but i did not find it in my nearby departmental store and had no time to go far to search it as my office working hours is very very hectic and I squeeze my time for my hobby of cooking. Anyway, I replaced this blueberry with black grapes. But results is awesome and my In-laws demanded more. I am very much keen to serve new new food items to friends and family.                                    

This time you guys enjoy this Purple king laddoo made with black grapes and my next target would be exotic paan flavoured pink coconut ladoo. You guys must be thinking that I gone crazy😋 Hahaha..... Ya seriously I want to do more experiment over coconut ladoo and find out more variation of this. So far I have done five types of variations over coconut ladoo and it will continue.....
But I am too sure you guys have also made such variations over coconut ladoo in your kitchen after getting recipe from my blog.

Recipe is divided in two parts. First we make grapes sauce then we bind ladoos.


For making 10 laddoo

  1. Black grapes: 20 pieces long sized
  2. Sugar:  100 gram
  3. Coconut powder: 200 gram
  4. Water: half cup
  5. Tutti fruity: few pieces for topping (Optional)

Method of Preparation:

  1. First we prepare grapes sauce. For that take fine and long pieces black grapes and wash it properly.
  2. Take all grapes pieces in mixer grinder jar, put very little water and grind it on full speed. Make a juice of it.

3.     Filter this juice using big strainer in a pan or bowl. If you have no big strainer then you can use tea strainer too. But you do it very carefully because tea strainer is small and can take time to filter. You can also use cotton cloth to strain juice of it.

4.    After filtering, throw the precipitate of grapes. Put the filtered  black grapes juice pan on gas on medium flame.
5.    Put sugar into the juice and continuously stir it.
6.    It would start becoming thick but continuously stir it. It will take 7 to 10 minutes to become thick.
7.    When it's texture become thick and not running watery type then switch off gas and keep it side for cool.

8.    After 5 to 7 minutes, it will come to normal temperature, then add coconut powder and mix it properly and make dough of it. Keep 2 - 3 spoon coconut powder separately before adding coconut powder in grapes sauce for making coat over laddoo.

9.    Divide whole dough into 10 pieces and make round shape using both palms. Roll this laddoo over coconut powder kept separately before.
10.    Repeat same process with other pieces of dough.
11.    Keep it in a plate. Topping  it with tutti fruity or other things you like to put on topping.

12.    Serve your guests with smile. You can store it in airtight container in freeze upto one week.


  1. Add very little water in grinder jar to grind grapes. Don't make watery solution otherwise it will take more time to become thick consistency.
  2. You can use cotton cloth instead of strainer.
  3. Make sure grapes sauce thick consistency not watery.
  4. You can garnish or topping of laddoo as per your choice.
  5. This laddoo can be eaten during fasting too.

Sunday, 7 May 2017

Eggless Coconut Macaroons

Coconut macaroons is soft and delicious sweets which can be easily made home. Coconut macaroons are basically famous outside India. In India very rare or occasionally you would find it in bakery shop or sweet shop. Anyway, It taste great and you can easily try it home. I as vegetarian always cook or bake vegetarian food. So I prepared this egg-less. Actually coconut macaroons are made with egg but i made it egg less. I intended to make this home egg less version so I replace egg with condensed​ milk. This is very simple recipe using only three ingredients. Condensed milk which is easily available in departmental store or market. I prepared condensed milk in home also for this recipe. Preparing condensed home is also very easy which I would describe later in my blog.

First you make this sweet in home and give me your feed back about it. Recipe is given below.

Ingredients: for 9 or 10 pieces of macaroons.

  1. Condensed milk: 1/2 cup
  2. Coconut powder: 1cup
  3. Tutti fruity: few pieces for topping

Method of Preparation:
  1. Take a bowl and put condensed milk in this. Add coconut powder in this and make a soft dough.

     2.   Divide this dough in to 9 or 10 small parts and make round shape of ball using both palms.
     3.   Mean while preheat the oven at 200 degree centigrade.
     4.   Topping with tutti fruity on each ball.
     5.   Line up the baking tray with parchment paper.
     6.   Bake it for 8 to 10 minutes at 180 degree centigrade or when it starts turning brown.

     7.   Switch off the oven and let it be cool inside the oven for 10 mintues.
     8.   After that keep all macaroons on cooling rack to make it complete cool.
     9.   Eggless Coconut Macaroons is ready. Serve it to your guests and family and kids. It can be                stored also in air tight container for one week.

  1. You can replace condensed milk from egg if you are comfortable with eggs.
  2. You can do topping of your choice like cherry or some sprinkles or any dry fruits.
  3. You must know your oven well before baking this.
  4. You can store it also in freeze upto one week.