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Wednesday, 8 July 2015

An easy to create gluten free treat

I have seen people follow gluten free diet either due to a medical condition such as gluten intolerance or a diet plan that they may be following in either I find them eating their food as a routine job. I am of the opinion that food is all about celebration. One  should experiment with the ingredients available and a bit of thinking innovatively and out of the box. If you are bored of the regular gluten free menu here is a simple recipe to try spice up your food .
The recipe I am going to tell you about is a spicy treat.
It is Paneer or cottage cheese Tikka.
The optional twist is that I am going to roll the cottage cheese cubes in a batter of chick pea flour batter . This is an optional step used to enhance the flavours of the dish.

Cottage cheese 200 grams cut into cubes the size you want to serve
You would need hung curd 1 cup.If you do not have it handy than you can use plain unsweetened yogurt and hang it in a soft claen cloth for about two hours. This would drain the water and what remains in the cloth is hung curd.
To make is spicy (optional) ½ tsp chilli powder
Ginger Garlic Paste 1 tsp
Chat Masala 1 tsp
Lemon ½
Salt to taste
Bell Pepper / Capsicum 1
Onion big: 2
Oil for roasting
Besan or chick pea flour 3-4 tsp
Mustard oil or cooking
3-4 pinch of turmeric powder
The Paneer Tikka’s are served with green chutney
They require ½ cup mint and coriander leaves
Green chillies 1-2 to spice it up
Fresh curd ½ cup
Garlic 3-4 cloves
Ginger diced and chopped
Black salt 2-3 pinches.
Salt to taste
Sugar ½ tsp

Roasted Cumin Powder ½ tsp
Chaat Masala 1/4th tsp

Roast 2 tblsp of besan with mustard oil and cumin seeds and let it cool
Take the hung curd in a bowl and add to it 2 tblp of roasted besan  or chick pea flour.Add the Ginger garlic paste to it add chilli powder, turmeric powder,chaat masala to it.Add a few drops of lemon juice and mix all the ingredients.  This is dip in which the cottage cheese cubes are dipped and  left to marinate. Leave them to marinate for 2-3 hours.
Cut and chop the capsicum/ bell pepper and onion into pieces the size you want to serve. However make sure they are large enough to me pierced in the middle for roasting.
Once cut add them to the marinate mixture so that the flavors get in.
In the meantime the marinating process  is taking place I prepare the dip
For this I grind the coriander and mint leaves in a grinder with salt, ginger and roasted cumin seeds.
Once a uniform blended mix is created the curd is to be added to it and gently blended to homogenise. The dip is ready.
Add the marinated pieces to a skewer or a toothpick for grilling.Arrange the pieces in a sequence like one piece of cottage cheese then one onion,then capsicum and the repeat the sequence all over again till the skewer or toothpick is full. Add a few drops of mustard oil over the vegetables and cottage cube pieces added to the skewer. This would help the ingredients cook well. The best cooking technique is to roast it on a grill. However in case one does not have a grill Even a griddle /non stick pan can be used to cook the tikka.In the case of a griddle/non stick pan being used add a few drops of cooing oil to help cook the vegetables and the cottage cheese cubes.
Sprinkle a few drops of lemon juice to the cooked tikka so that it becomes tangy.

Serve it hot with the Dip we prepared earlier . A nice delicious is ready for you.

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