Special Republic Day Recipes: How to Make Tiranga Paneer Tikka and Subz Tiranga at Home. For healthy families and kids who want to enjoy something different at home.
Special Republic Day Recipe: How to make tilanga paneer tikka and subz tilanga at home. For healthy families and kids who want to enjoy something different at home.
Tiranga Paneer Tikka Recipe: Ingredients
- Marinated red
- white marinade
- spinach paste
- amour cream
- Amur butter
- capsicum
- coriander
- green pepper (red/yellow)
- Kasturi Methi
- Jeera Powder
- garam masala
- mustard oil
- red chilly powder
- salt
- cardamom powder
Tiranga Paneer Tikka Recipe: Method
- To prepare the red marinade, take Kashmiri chili paste and mix it with hang curd, mustard oil, chat masala, black salt and salt.
- A white marinade uses cashew paste, cream, cardamom powder, and white pepper powder.
- For the green marinade, use fresh mint and coriander leaves, garlic, green chillies, salt, and black salt. Grind all mixtures separately in a grinder. Take fresh paneer and cut it into fine cubes. Cut the peppers and paprika into the same size as the paneer.
- Once done, divide the paneer, peppers and paprika into 3 portions and marinate in the red, white and green marinade respectively for 5-7 minutes. When it’s done, set it on a tandoor skewer and bake it on the tandoor.Served with cold mint chutney and masala Racha onion.
Special Republic Day Recipe: How to make SUBZ TIRANGA
Subz Tiranga Ingredients:
- kidney beans
- cauliflower
- Carrot
- frozen peas
- baby corn
- white gravy
- Makani gravy
- spinach paste
- coriander
- ghee
- Ginger
- mushroom
- Chili powder
- kitchen king
- onion tomato masala
- Amur butter
- amour cream
- cashew nuts
- sunflower oil
SUBZ TIRANGA RECIPE: HOW TO
- Start with the veggies and mince kidney beans, carrots, cauliflower, frozen peas, baby corn and mushrooms. Boil the vegetables until white and set aside to cool.
- For the gravy, take the tomatoes and boil them, starting with the red gravy. When it’s done, grind it with a grinder together with cashew nuts to make a paste. Add red Kashmir chili, minced garlic, ginger and spices and grind finely.
- When finished, add 1/3 of the blanched vegetables along with salt and pepper to taste.
- For white gravy, make a fine paste of cashews, cream, cheese and butter.
- When finished, mix the blanched vegetables with paneer salt, white pepper and cardamom powder, depending on your taste.
- Finally comes the green gravy. Mash the boiled spinach, jeera, garlic, green chillies and fresh cilantro into a thick green gravy.
- Add vegetables with salt and pepper to taste. Once the 3 vegetables are ready, place them in 3 rows in the pot to make tilanga.
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