Thursday, October 24, 2013

We are Moving

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Happy Cooking Blog has got a new home and has now moved to

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Thursday, October 3, 2013

Paneer Tikka



  • 250 gms paneer/cottage cheese
  • 1 large red bell pepper - Diced
  • 1 large yellow bell pepper- Diced
  • 1 large green bell pepper/capsicum - Diced
  • 1 medium size onion - Diced
  • 10 Mushrooms

for the marinade:

  •    200 gms hung curd/yogurt
  •    1 tbsp ginger garlic paste
  •    4 tbsp of Green Chutney (Mint,green chilli,Corriander Chutney, ginger, salt)
  •    1 tsp roasted jeera powder/cumin seeds powder
  •    1 tsp amchur powder/dry mango powder
  •    1 tsp chaat masala
  •     ½ tsp black pepper powder (optional)
  •     juice of half lemon
  •     1 to 2 tbsp oil or ghee or butter for brushing
  •    Salt to taste + some black salt.


  • Take the hung curd in a bowl and beat it well,add ginger garlic paste, all dry spices , salt and black salt to the curd. 
  • Add lemon juice, green chutney, mix and keep the marinade aside.
  • Cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more.
  • Skewer the veggies and paneer in a skewer
  • Arrange them on a cookie sheet or baking tray, brush with some oil and keep in the oven at 350 F on Broil setting.
  • After 10 minutes remove from the oven, turn the skewers, brush some oil and again keep in the oven till done (10 more minutes).
  • Alternatively you can heat a non- stick tava and cook the satays on a medium flame using oil till he paneer is light brown in colour from all sides. 
  • Serve immediately sprinkled with chaat masala and coriander.