Malai panneer tikka - Potluck party, cyber style

    Am back from Chennai from an function, and I was equally excited about my dish at party!  I soon recalled that I hadn't tried any starters, so here I am with Malai panneer tikka.  'Malai' means any dish cooked with milk cream and also adds on cashewnut paste.  In North India many dishes are prepared using this term, Malai kofta,  Matar malai, Rasmalai,  Malai peda etc.  Here, in an similar way paneer tikkas are prepared.

Idly ki tikka

   As anybody could easily guess, the below pic is idly ki tikka, a fat-free evening snack which is also awesome in taste and is prepared with left over idly's........  Isn't that a wonder? 

Ingredients required

• 4-6 leftover idly
• 2 tsp hung curd
• 1 tsp tandoori masala
• 1 tsp ginger-garlic paste
• Pinch of black salt
• Salt, to taste
• Half tsp chilli powder
• 1 tsp dhanya powder
• 1 tsp garam masala
• Pinch of haldi

Method

Idly used here is hard natured.  Tip to cook hard natured idly (rather than soft, spongy types) is to overcook them.  We are avoiding normal soft types because they can get tooo soggy when marinated with masalas.  Take idly, cut into  squares and marinate them with above said masalas.

   First mix masalas very finely

Then add idly pieces, marinate for five to six hours.

Place them in grill skewer.  Alternatively, one could also shallow fry/ deep fry in tawa.

Cook at 200 degree celsius for 15-20 minutes

Serve with mint chutney. 

Very yummyyyyyy