Here comes an exclusive post for the Republic Day (2020)! Republic day is considered as one of the national holidays in the country. I still remember how I would love Republic Day as a kid mainly because we have a day off from school and it has been the same ever since. Sadly, this year the Republic Day falls on a Sunday! So, no EXTRA HOLIDAY! Yet, there is no reason not to celebrate. So, why not celebrate the Republic Day of India with food- because, nothing brings people together like good food!
So, we did have a theme to start with which is obviously TRICOLOR, but what is the common ingredient with which we are going to cook? After a looong brainstorming session we came up with a versatile ingredient and what else will it be other than paneer! Hence, the Tiranga paneer tikka!
To stick on to the theme, I’ve made some changes to the original recipe. This recipe can be followed as is or changes can be made as per taste. So for the three colors, I prepared three different marinades.
- For the saffron color – the tandoori marinade,
- for the white color – the creamy malai marinade,
- for the green color – the hariyali marinade.
So, let us start cooking this colorful and tasty recipe. Enjoy it with your friends and family. A Happy Republic Day to you all! And also, happy cooking and eating!
If you have tried any of my recipes, then tag @the_busy_apron and share it on Instagram with the hashtag #thebusyapron. Also tag @TheBusyApron and share it on Twitter with the hashtag #thebusyapron.
Tiranga Tikka
Ingredients
- 400 grams paneer, cut into equal sized cubes
- butter or oil, as required to fry the tikkas
- wooden or metal skewers
For the tandoori marinade (saffron)
- 1/4 cup hung curd
- 1 tsp lemon juice
- 1 tsp mustard oil
- 1 tbsp ginger garlic green chili paste
- 1 medium sized tomato, deseeded and cut into big pieces
- 1 tbsp besan
- less than 1/2 tsp kashmiri chili powder
- 1/4 tsp red chili powder
- 1/8 tsp turmeric powder
- less than 1/2 tsp tandoori masala
- less than 1/2 tsp cumin powder
- less than 1/2 tsp garam masala
- 1/8 tsp black pepper powder
- 1/8 tsp chaat masala
- salt, as per taste
For the malai marinade (white)
- 1/4 cup hung curd
- 7 tbps fresh cream
- 1 tbsp cashew paste
- 1 tbsp ginger garlic green chili paste
- half medium sized onion, cut into big pieces and petals seperated
- 1 tbsp corn flour
- 2 tbsp grated processed cheese
- less than 1/2 tsp garam masala
- less than 1/2 tsp cumin powder
- 1/8 tsp chaat masala
- 1/8 tsp amchur powder
- less than 1/2 tsp white pepper powder
- salt, as per taste
For the hariyali marinade (green)
- 1/4 cup hung curd
- 1 tsp lemon juice
- 1 tbsp ginger garlic green chili paste
- 1 tbsp besan
- 1 tsp crushed kasuri methi
- 1/4 cup coriander leaves
- 1/4 cup mint leaves
- 1/8 cup palak
- 2 whole green chilies
- 1/2 medium sized capsicum, deseeded and cut into big pieces
- less than 1/2 tsp cumin powder
- less than 1/2 tsp garam masala
- 1/8 tsp black pepper powder
- 1/8 tsp chaat masala
- salt, as per taste
Instructions
To prepare tandoori tikka
- Deseed the tomatoes and cut it into big pieces as shown in the picture. Prepare the other ingredients required for the tandoori tikka.
- Except for the mustard oil and tomatoes, mix the rest of the ingredients listed under the tandoori marinade section. Heat the mustard oil until it smokes and add it to the marinade along with the paneer and the tomatoes and mix it well. Cover it and let it marinate for 30 minutes.
To prepare malai tikka
- To make the cashew paste, soak a few cashews in warm water or milk for 20 minutes. Grind it into a smooth paste using only a little water or milk.
- Cut the onions into cubes and separate the petals. Prepare the other ingredients required for the malai tikka.
- Except for the onions, mix the rest of the ingredients listed under the malai marinade section. Add the paneer pieces and the onions and mix it well. Cover it and let it marinate for 30 minutes.
To prepare the hariyali tikka
- Deseed the capsicum and cut it into big pieces as shown in the picture. Prepare the other ingredients required for the hariyali tikka.
- Except for the capsicum, mix the rest of the ingredients listed under the hariyali marinade section. Add the paneer and the capsicum pieces and mix it well. Cover it and let it marinate for 30 minutes.
To prepare the Tiranga Tikka
- If you are using a wooden skewer, then soak it in water for 10-15 minutes. Since I prepared it in a tawa, I used toothpicks to make the tikkas.
- Thread the toothpicks or the skewers with the paneer and the cut vegetable. Add butter or oil to a tawa or grill pan and place the skewers and fry until it turns golden from all the sides.
- Serve with cut onions and green chutney on the side.
Notes
- I divided the paneer for the three tikkas, taking approximately 130-135 grams for each.
- Cut the vegetables into big pieces as we do not want the vegetables to be cooked through. It should be still crunchy.
- If you are using an oven, then you can cut the paneer into big pieces as well.
- Since this is a theme based recipe, I have managed to stick on to the color for each marinade by modifying the original recipe a bit.
- For each marinade, I have chosen a vegetable of the same color. You can include red capsicum instead of tomatoes in tandoori tikka and white onions instead of pink in malai tikka.
- Always thread the vegetable as the first and the last to avoid the paneer from sliding while grilling them in an oven.
- If you are using an oven, then apply some oil or melted butter on to the tikkas and then grill them at 430 F for 10 to 12 minutes and broil them for 2 to 3 minutes.
