~< Paneer tikka>~

Ingredients :

250 gms Panner cubed
1 cup Bell peppers, cubed
1 cup Tomatoes, deseeded and cubed
1 medium Onions, cubed

For the marinade:
3/4 cup Yoghurt (thick hung yoghurt or use greek yoghurt)
2 tsp ginger-garlic paste
1 1/2 tsp Kashmiri red chili powder
1 tsp Coriander powder
3/4 tsp Turmeric powder
1 tsp Amchur powder
1 tsp fennel seed powder
1 tsp Garam masala
1 tsp Chaat masala
1/2 tsp Black pepper powder
1/4 tsp Black salt
1 tsp Kasoori methi
1 tsp Lemon juice
Salt to taste

Oil for brushing

Directions :

1. In a large bowl combine all the ingredients of the marinade into a smooth paste.
2. Mix in paneer and cubed veggies. Use you hands to mix it gently such that the marinade mixture is well coated on veggies and paneer.
3. Cover the bowl with  a clear wrap and let the mixture rest for at least 2 hours. You can keep it in the fridge overnight also. The longer you marinate the better as the flavors infuse into paneer and veggies.
4. Arrange paneer and veggies in a skewer, remember to sandwich paneer in between veggies.

Make in oven :
1. Preheat the oven at 350 F.
2. Line a baking tray with aluminium foil and grease it with oil.
3. Brush tikka with oil.
4. Bake it for 8-10 minutes on one side , then turn and let it bake on the other side until the edges of paneer turn brown.

Make in airfryer :
1. Preheat airfryer at 400 F for 5 minutes.
2. Brush wire rack with oil.
3. Place the skewers in the airfryer and let them fry for 7 minutes. Brush them with more oil if needed and the air fry them for another 5 minutes or until the edges turn brown.

You can also shallow fry these tikkas on stove top !

Serve hot with cilantro chutney. Sprinkle some chaat masala on top if you want your tikkas to be more tangy...

~< Soft baked chocolate chip cookies >~

These cookies are buttery, chewy, thick and chocked full of rich chocolate chips. Absolutely divine, a chocolate-chip cookie lovers dream come true ;)

Once you have tried these, you'll never use another chocolate chip recipe ever again !!

Ingredients : 

1 1/2 cups all-purpose flour

1 cup chocolate chips

1/2 cup unsalted butter - softened to room temperature
1/2 cup tightly packed light brown sugar
4 tbsp granulated sugar
1 tsp cornstarch
1 tsp baking soda
1 refrigerated egg, large
1 tsp vanilla extract
1/3 tsp salt


Directions :

1. Preheat the oven at 350 F. Line baking sheets with foil / parchment paper.

2. In a bowl, mix flour, salt, cornstarch  and baking soda.

3. In another bowl,  mix butter and sugar using an electric mixer (medium speed) until the batter is smooth. Then add egg and vanilla extract. Mix on low speed until well combined.

4. Add flour gradually to the mixture and mix until well incorporated. Do not over-mix.

5. Using a wooden ladle, fold in the chocolate-chips.

6. Chill the dough for at least an hour.

7. Using a small ice-cream scooper , drop the prepared dough onto the baking sheets.

8. Bake the cookies until the bottom and the edges of the cookies are golden brown and the tops feel firm when lightly touched. It may take around 15-20 minutes, depending upon the size of your cookies.

9. Let the cookies cool for a few minutes before you transfer them to a cooling wire rack to cool completely.

Note :
1. If you over mix the dough, they will turn out flat.
2. You can add chopped walnuts , macadamia & white/dark chocolate chips/chunks too.
3. Refrigerate the dough before baking. It makes all the difference !!
4. Use good quality chocolate-chips to get the rich and decadent flavour. I used Ghirardelli semi-sweet chocolate chips.

~< Veggie Seekh Kebabs >~

Ingredients :

2 medium potatoes - boiled and mashed.
1 cup shredded cabbage
1 medium carrot, grated
1/2 cup peas
1 small onion, finely chopped
2 green chillies, finely chopped
1 tsp ginger garlic paste
1/2 cup tightly packed cilantro leaves
3 tbsp gram flour
1/3 cup bread crumbs
1 tbsp lemon juice
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp chaat masala
1/2 tsp cumin seed
salt to taste
3 tsp oil.

Directions :

1. In a pan heat oil,  add cumin seeds and let it sputter. Add green chillies, ginger-garlic paste and onions. Saute until onions are translucent.

2. Add gram flour and roast for around 2 minutes.

3. Now mix in all vegetable except potato and let them cook for 3-4 minutes on medium-high flame.

4. Transfer these veggies into a food-processor, add cilantro then blend them into a coarse mixture.

5. Transfer the coarse mixture into a large mixing bowl. Add mashed potatoes, bread crumbs, spices, salt and lemon juice. Mix until well combined. Let the mixture sit for an hour in the refrigerator, this step allows extra water in the prepared mixture to be absorbed by bread crumbs and gram flour over a period of time.

6.  Divide the mixture into 8 equal portions. Grab a portion and start shaping it into an oblong shape. No press the skewer into the mixture right through the centre. Dip your hands in water and give the kebab a cylindrical shape such that the mixture is evenly distributed along the skewer (seekh).

7. Grease the kebabs and roast them in your oven / tawa or airfryer. I air-fried mine at 350 F for 15-17 minutes, rotating them once or twice in the middle.

8. Serve hot with cilantro chutney , ketchup or any dip of your choice :)