Paneer Tikka with Peach Cilantro Chutney | 14 oz (400g) fresh paneer, cubed 2 medium bell peppers, chopped 1 medium red onion, chopped For marinade: 2 tbsp low-fat yogurt 1 tsp ginger paste 1 tsp garlic paste 1 tsp kasoori methi, 1 tsp jeera 1 tsp dhania 1 tsp red chili powder 1 tsp salt 1/2 tsp black pepper 1/2 tsp haldi black salt 1/2 tsp garam masala 1 tbsp olive oil For chutney: mint leaves kothmir 1/2 peach, 2 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper 1 tbsp lemon juice
Indian Street Food: Aloo Tikki - Pinch of Yum. 3 large potatoes, peeled, boiled and mashed ¾ cup frozen peas (uncooked) ½ large onion, chopped 1 jalapeno pepper, minced 1 tsp. chili powder 2 tsp. garam masala 1 tsp. cumin powder 1 tbs. grated ginger 1 handful fresh parsley or cilantro leaves, chopped 2 tbs. bread crumbs (I used panko) 4 tbs. flour
Best Steak Marinade in Existence 1/3 cup soy sauce 1/2 cup olive oil 1/3 cup lemon juice 1/4 cup Worcestershire sauce 1 1/2 Tbsp garlic powder 3 Tbsp dried basil 1 1/2 Tbsp dried parsley flakes 1 tsp ground white pepper 1/8 tsp cayenne pepper 1 tsp minced garlic Combine all ingredients. Pour marinade over meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.