I had made Paneer Tikka Frankie some years ago, and somehow never got to making it again. As we bloggers at BM joke, some dishes get made just for the blog and we hardly repeat a dish, more so because we keep bookmarking a zillion dishes almost everyday:-)
So, one day, I got to make it again, and then the elder girl said that although she likes paneer, she liked it a little more spicy (she’s really into spice these days owing to her age, I guess :-)), so there was a twist (more fusion too !).
As I said in my introductory post to this BM, there were some deviations I took to accommodate non-vegan / non-plant protein source, and this was one of the dishes that appealed to the kids, especially 🙂
PS : My little girl helped me make the pretty bell pepper flowers and ensured I took plated pics of them 😉 how cute is that !
So, there you are : a fusion spicy dish that would be a great hit at parties or potlucks too 🙂
More Manchurian options:
Low cal Veg Manchurian (no deep-fry)
Veg Manchurian (with gravy)
More Indo Chinese Dishes:
Prep time : 15 mins, Cook time : 15 mins, Makes : 6 pieces
Paneer Tikka – refer the recipe here or use your own recipe.
Make and Assemble:
Make the Paneer tikkas as per recipe, make the manchurian dry sauce as above .
Toss the paneer a bit in the manchurian sauce and serve immediately.
Vegans – can use Tofu or any plant-based cheese, but the taste would vary a bit.
So far in the Marathon, we had:
|Day 1||Beetroot Hummus|
|Day 2||Vegan Almond Basil Pesto|
|Day 3||Ram Ladoo (Gulgule)|
of Peas Soup