Paneer or tofu tikka tacos
What do you do with leftover paneer tikka? You make paneer tacos! Enjoy this amazing Indian-Mexican colourful dish with your friends and family on a regular weeknight or a small get together at home.
Paneer or tofu tikka is a popular Indian street food and originates in northern India. The combination of yellow, red, orange peppers, red onions, garlic, chipotle chilli , lemon and cilantro sautéed into a spicy fajita mixture on top of a piece of spicy paneer or tofu tikka placed on a corn tortilla and a dollop of guacamole is full of an Indian-Mexican fusion delight!
In olive oil, sauté sliced peppers, red onions, garlic, Himalayan salt and chipotle chili powder.
Paneer tikka tacos
Serves: 4-6
Prep Time: 30 minutes
Cooking Time: 20 minutes
INGREDIENTS
Panneer or tofu Tikka (Recipe in previous post)
24 mini corn tortillas
3 tbsp olive oil
1/2 red pepper sliced
1/2 orange pepper sliced
1/2 yellow pepper sliced
1/2 red onion sliced
2 garlic cloves minced
1/2 cup cilantro
1 green chilli chopped (optional)
1/2 tsp chipotle chilli ground
juice of half a lemon
INSTRUCTIONS
In a skillet on medium heat add olive oil and sauté the red onions and all the peppers on medium heat. Add garlic, salt and chipotle and add cilantro and lemon juice after vegetables are cooked through.
On a separate pan, heat the tortillas on both sides or place on a grill and place them in a towel so they stay warm.
Layer each corn tortilla with paneer tikka (recipe from previous post, fajita style pepper mixture and serve with a dollop of guacamole and sour cream or your favourite Mexican or Indian hot sauce.
Enjoy!
CHANNA BATETA (CHICKPEAS AND POTATOES IN A TANGY TAMARIND SAUCE)
One of my favourite snacks while growing up in Kampala, Uganda was channa bateta. This dish was very popular in East Africa and many of the Indians from Gujarat often served this flavourful and tangy dish at their homes when entertaining. One just can’t resist seconds and thirds. I remember my elementary school canteen selling this amazing chickpea stew at lunch time and it was always sold out. This was also a very popular dish sold outside by street vendors on a Friday night after prayers. We used to socialize with a bowl of channa bateta served with crumbled up cassava chips and tamarind chutney drizzled all over it. I have captured the recipe to be similar to what my taste buds can remember as a 9 year old. The chickpeas used in my recipe are the garbanzo beans and the original used in Kampala, are the desi chickpeas (smaller and brown skinned). Both are great!
CHANNA BATETA (CHICKPEAS AND POTATOES IN A TANGY TAMARIND SAUCE)
Serves: 4-6
Prep Time: 10 minutes
Cooking Time: 40 minutes
INGREDIENTS
1/4 cup oil ( I prefer sunflower)
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
10 curry leaves
1/4 tsp ground turmeric
1 green chilli (your preference of heat)
6 large potatoes 3/4"cubed
2 tsp garlic minced
2 tsp ground cumin
2 tsp sea salt
1/8 tsp cayenne (optional-only if you want it spicy)
3 tbsp crushed tomatoes
1 cup tamarind water
3 cups boiling water
3 cups cooked chick peas
1 tbsp chana flour combined with 1/4 cup water (used as a thickener)
1 cup chopped cilantro
INSTRUCTIONS
In a medium pot, heat oil on medium high and add cumin seeds, black mustard seeds, turmeric, curry leaves and split green chilli. Add potatoes as soon as the seeds pop, and saute about 2 minutes.
Add garlic paste, ground cumin, sea salt, cayenne (optional), crushed tomatoes. tamarind water and keep stirring to combine all the flavours. Add the boiling water, cover and let boil around 20 minutes till potatoes are almost done. Add chickpeas and boil for another 5 minutes till potatoes are soft and tender. Mix chana flour and water in a little bowl and add the paste slowly. This will thicken the chana bateta (you can add 1 more cup of boiling water if the mixture is too thick). Lastly, add the chopped cilantro.
To serve this amazing stew, just ladle into a bowl, add crumbled potato chips, or cassava chips or chewdo (a savoury East African mixture of rice flakes, nuts, fried lentils which is amazingly crunchy) and drizzle tamarind chutney all over. Enjoy!
INDIAN EGGPLANT AND YOGURT BHARTHO
I have always loved the combination of eggplant and yogurt. Growing up in Kampala, Uganda, my grandmother always made a family favourite passed down from her grandmother in Gujarat, India . She used to make me this amazing refreshing combination of eggplant, yogurt, some spices and fresh paratha which would be ready for me after school on a hot day. This snack was a family favourite and my son always asks for it when he comes home from afar. This refreshing dish is similar to the Lebanese, Baba Ganoush which is also one of my favourites and also on my blog.
INDIAN EGGPLANT AND YOGURT BHARTHO
Serve: 4
Prep Time: 5 minutes
Cooking Time: 40 minutes
INGREDIENTS
1 dome eggplant
1/2 tsp garlic paste
1/2 tsp green chilli paste (hot chilli pepper ground in a mortar and pestle)
1 tsp Himalayan salt
1/2 tsp ground cumin
1 cup yogurt (dairy or non dairy)
1/4 cup green onions chopped
1/4 cup cilantro chopped
INSTRUCTIONS
Preheat stove to 350 degrees
Wash the eggplant and remove the leaves leaving the stem intact. Brush oil all over the eggplant then cut one slit 1 inch deep from top to bottom and place on a baking dish. Bake for 10 minutes and increase temperature to broil. Broil for 10 minutes and turn the eggplant to broil the other side for another 10 minutes. Turn off the stove and let the eggplant rest for about 8 minutes in the stove. Remove the eggplant and let cool till you can handle it. Carefully remove the skin from where the slit was made and place the mushy eggplant in a bowl. Mash up the eggplant with a knife, fork or masher and add all the ingredients and mash till it looks like a yogurt dip ( I like it chunky). Garnish with cilantro and serve with pita bread, vegetables, or spicy paratha.
Enjoy!
YELLOW MUNG BEAN CURRY (MUNG BEAN HUSKLESS)
YELLOW MUNG BEAN CURRY (MUNG BEAN HUSKLESS)
Serves: 3
Prep Time: 20 minutes
Cooking Time: 40 minutes
INGREDIENTS
1 cup yellow mung beans ( mung beans huskless soaked about 6 hours)
1 small onion chopped
3 tbsp sunflower oil (or any other cooking oil)
1 tsp whole cumin seeds
1 small tomato chopped
1/4 tsp turmeric powder
1/4 tsp cayenne
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp garlic paste
1/2 tsp ginger paste
1 1/2 tsp Himalayan salt
1 cup crushed tomatoes
Juice of half a lemon
2-3 cups hot water
INSTRUCTIONS
In a medium sized pot, heat oil and saute onions till they are fragrant and golden brown. Add cumin seeds and saute for another minute. Add chopped tomatoes, turmeric, cayenne, ground coriander, ground cumin , garlic paste, ginger paste, salt and lemon juice. Keep stirring for five minutes till spices and tomatoes are cooked through. Add soaked, rinsed and drained mung beans and cook for another five minutes. Add crushed tomatoes and continue cooking for two minutes. Add two cups of water and cook for 20-30 minutes on medium heat till mung beans are tender but not mushy. If you need to add more water to make the curry saucy, add more water. Serve with roti or rice or just add on a salad as a vegan protein. Enjoy!
VEGGIE PILAFF
VEGGIE PILAF
Serves: 4-6
Prep Time: 10 minutes
Cooking Time: 40 minutes
INGREDIENTS
3 tbsp sunflower oil
1 chopped onion
1 green chilli slit in half
1 1/2 tsp whole cumin
2 cardamom pods slit
2 cinnamon sticks
2 whole cloves
1 roma tomato diced
3 medium potatoes cut into 1 inch cubes
1/2 tsp ground cumin
2 tsp garlic paste
1 1/2 cup frozen mixed vegetables
2 1/2 tsp sea salt
2 cups washed and soaked basmati rice
3 cups water
INSTRUCTIONS
Preheat oven to 350 degrees. In a medium sized pot, heat oil on medium to high heat and add chopped onion. Once the onions are golden brown and fragrant, add the green chilli and cumin seeds; making sure not to burn the onions, add cardamom, cinnamon sticks and cloves; then add potatoes and keep stirring the mixture making sure the onions don't burn. Add diced tomatoes, garlic, ground cumin, ground coriander and salt. Stir mixture until potatoes are semi done.
Add water and once boiled, add rinsed and drained rice and frozen vegetables. Let boil until you see holes at the top. Cover and let it cook in a preheated oven at 350 degrees for 20 minutes until rice is cooked through.
You can serve pilaf with the spicy corn (recipe on my blog) and add kachumber ( a simple Indian refreshing side salad)
Enjoy!
SPICY CORN
SPICY CORN
Serves: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes
INGREDIENTS
4 tbsp sunflower oil (or any other cooking oil)
1/4 tsp black mustard seeds
1/4 tsp whole cumin seeds
6 curry leaves
1/2 tsp ground turmeric
4 tbsp crushed tomatoes
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1 tsp garlic paste
1 1/2 tsp lemon juice
3/4 tsp salt (I prefer himalayan)
1/4 tsp cayenne (or to taste)
3 cups frozen corn
3 tbsp chopped cilantro
INSTRUCTIONS
In a medium sized pot, on medium heat, add oil then add mustard seeds, cumin seeds, curry leaves, and turmeric. When seeds start to pop, add crushed tomatoes, ground coriander, ground cumin, garlic, salt, cayenne and lemon. Stir mixture for about 3-5 minutes then add corn. Cook until corn is coated and done (about 5 minutes). Add chopped cilantro and serve as a side dish with bbq meats and chicken tikka or with meat or vegetable/bean pilaff. Recipe for bean pilaff here and vegetable pilaff here.
Enjoy!