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Jeera rice recipe | restaurant style cummin Rice | quick jeera pulao

 About Jeera Rice Jeera is the Indian Hindi word for cumin. Jeera rice is rice cooked with cumin butter also called jeera-rice. As Chapati is easy to make, so is Jeera Rice . This recipe is a side dish for Indian people. Cumin is also known as Jeera in Hindi hence the name of this dish is Jeera Rice. Many spices are used to cook all the dishes in India in which cumin plays a major role. It adds flavor and aroma to the dish. You get iron, copper, and many other nutrients from cumin seeds. Cumin works great in your digestion. Indian food is heavy so some people enjoy serving this rice with heavy items like curry and dal. This is an aromatic rice dish that is spiced with mild spices and has a distinct taste of cumin. Fragrant rice has long grains of rice along with cumin seeds and green chilies that pair well with your other dishes. Cumin takes this dish to a whole new level. To prepare this dish, long-grain rice is first Cooked with whole spices. Then cumin seeds and green chil
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Paneer tikka recipe | tandoori paneer tikka recipe resturant style

About  Paneer Tikka 

Tikka means something that is marinated and then grilled. Paneer Tikka is a popular Indian vegetarian tikka dish.  What are Paneer Tikka Juicy pieces of paneer marinated in curd and tandoori masala studded with onion petals and capsicum pieces? Paneer tikka is a popular and delicious tandoori snack where paneer is marinated in a spiced curd-based marinade and arranged on a skewer.  It is baked on charcoal until it turns brown.

Paneer tikka


Curd with different spice powders makes a delicious marinade. Onions, bell peppers, and tomatoes are also added to the marinade along with paneer cubes.


Every dinner party has a certain Paneer Tikka.  Marinated with cheese slices and yogurt and spices and then grilled until charred.  Paneer Tikka is a delicious vegetarian snack that is a must-have for any party.


Serve with butter naan or garlic naan for a Punjabi-style feast. This dish is served with unsalted mint chutney, onion slices, and lemon wedges, then there is no desire to eat anything else.


PREP TIME: 50M

COOK TIME:   20M

COURSE:  SNACKS 

CUISINE:  INDIAN 


 INGREDIENTS


1.  Paneer - 250 grams

2.  Curd - 100 grams 

3.  Salt - as per taste 

4. Black pepper - half a teaspoon

5.  Butter or ghee - 2 tbsp

6.  Cumin powder - 1/2 tsp

7.  Ginger - 1/2 inch

8.  Capsicum - 1

9.  Tomato - 2-3

10. Chaat masala - 1 tsp

11.  Red chili powder  -  1/4 tsp

 12. Green coriander - 2 tbsp 

13.  Lemon - 1 


INSTRUCTIONS 


(1) Cut the paneer into big square pieces.Beat the curd, add salt, black pepper, and half ginger paste to it.  


(2)Put paneer pieces in curd, mix, and keep covered for half an hour. Take out paneer pieces from the curd, put them on a plate, and keep them in the fridge for 1-2 hours.


(3)Wash capsicum, remove seeds and cut into long thin pieces.  Wash tomatoes and cut them thinly into rounds.


(4) Heat butter in a nonstick frying pan or pan, put 6-7 pieces of paneer in the hot butter and fry on both sides till it turns light brown take it out, and keep the fire low while baking the tikka.  


(5)Fry all the paneer pieces in the same way, take them out on a plate, and keep them.


(6)Simmer the gas, put cumin powder, and ginger pastes in the remaining butter in the pan, and stir it with a spoon.  


(7)Add capsicum to this spice, stir with a spoon, cover and cook for 1 minute, now add tomato, fried pieces of paneer, chaat masala, and red chili powder, mix everything well, and stir for half or a minute.


(8) Paneer Tikka is ready.  


(9)Put paneer tikka on a plate, garnish with green coriander and lemon, serve and eat.

Paneer tikka


FREQUENTLY  ASKED QUESTIONS (FAQ)


Q. Is Paneer Tikka a junk food?

• No Paneer tikka has good fat.


Q. Is paneer tikka healthy?

• Yes


Q. What does tikka taste like?

•  Spicy


Q. What does tikka mean in food?

•  marinated paneer cooked on a skewer.


I hope you like this recipe and let me know how you make it at home in the comments.


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