Saturday, December 2

Tandoor Platter - The '007'

Tagged with: VCC:: FAHC: FAHC-campaign


Preparation time - 15-20 minutes.
Serving - 4 adults.

This reminds me of my childhood. We used to watch cricket matches and movies on TV in India and my mother used to prepare these for us as a snack. We did not have an oven then so she used to prepare it in the hot griddle with little oil. It was a lot of work so I thought of making it simpler and healthier by baking it.

With 'Casino Royale' the Bond fever started again and we watched few old bond movies on TV. It was a "hit" snack during one of those Saturday night TV-movies. The Bond-mood got reflected in arranging the dish.


Ingredients:

  • 1 cube of cottage cheese ( Paneer)
  • 2 medium sized Onions.
  • 10 florets of Cauliflower.
  • 1 Red Capsicum.
  • 1 Green capsicum.
  • 1 Yellow Capsicum.

  • For Marinate:
  • 2 Cups of Non-fat Yogurt.
  • 2 spoons of turmeric.
  • 2 spoons of red chilly powder.
  • 2 spoons of ginger paste.
  • 2 spoons of garlic paste.
  • 2 spoons of coriander powder.
  • 2 spoons of cumin powder.
  • 1 spoon of salt.
  • 1 spoon of ground pepper.


  • Procedure:
  • Mix the ingredients for marinate.
  • Cut the veggies and cottage cheese in 1 inch squares.
  • Marinate them overnight (for better taste.) You can also make them immediately after 10 minutes of marination.
  • Arrange them on skewers.Apply the left out marinate on them before baking.
  • Preheat the oven for 350 degrees. Arrange the skewers in such a way that you can turn them around.
  • Take care that the pieces don't get stuck to the grill.
  • Bake for 15 minutes. ( The bake time varies from oven to oven.Remove the skewers once they start looking brown on the edges).
  • Serve with Tamarind-date chutney and mint chutney.


  • Tamarind-date Chutney
  • Soak 8-10 Tamarind rounds in the water for about 10 minutes. Grind well.
  • Mix tamarind ( about 2-3 spoons paste) with 1/2 cup of jaggery, 2 spoons of red chilly powder,1 spoon of salt and 8-10 dates.
  • Boil the mixture until it reduces to half. Adjust red chilly powder and salt as per taste.
  • Grind it well in to make a smooth paste.


  • Mint Chutney
  • Grind 1 cup of mint leaves with 1/2 cup of coriander leaves, 1 inch of thinly sliced ginger,2 spoons of roasted cumins, 2 spoons of fresh lemon juice, 1/2 spoon of salt and 2 green chilies.
  • Adjust salt and green chillies as per the taste.
  • Serve cold with hot tikkas.
  • 3 comments:

    vkn said...

    It is a classic preparation Rricha. Thank you. We have published the news here at - http://mydhaba.blogspot.com/2006/12/vcc-113-tandoor-platter-007.html

    How about those neat chutneys? Are those prepared by you? On improvisation - if you write and share a couple of words about the recipe, anecdote, history, when you ate this first time etc., also would help.

    We look forward to more contributions from you in the project.

    Anonymous said...

    looks so yummy and delicious, i have to try this out.
    Thanks for the recipe

    starry nights said...

    Everything looks so delicious, love the pics.will have to try this out when i feel better.Thanks for sharing.BTW you have a cool blog .