Enjoy some Punjabi khaana
Menu: Succulent Tiranga Paneer Tikka followed by Cauliflower Keema and roti. For just desserts, a rich Gehun ka Halwa.
Shopping list:
450 gm cottage cheese
250 gm garlic cloves
250 gm broken wheat
200 ml yogurt
200 gm pure ghee
150 gm khoya/mawa
25 gm cashewnuts
25 gm almonds
1 medium cauliflower
1 small pack saffron
Fresh mint and coriander
For faster preparation:
Prepare chutney for tikka, fry cashewnuts if using, for keema. You could roast the lapsi for the halwa and keep it. Prepare the various stuffings for the tiranga paneer tikka and refrigerate in separate bowls.
How to go about it:
Prepare Gehun ka halwa and while water is boiling, grate the cauliflower, and prepare the keema. Stuff the paneer tikka and cook. Meantime add sugar to halwa and complete it. While all the tikkas are being done, make the rotis.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
