Soni's Food

Indian Inspiration!

Tandoori Salmon

18 | 02 | 2012
By Soni Sinha

I love Tandoori preparations.So simple, yet packed with flavor and irresistible!They look great on any table and are versatile enough to be served as an appetizer or a main dish.They look elegant, smell heavenly and are always a crowd pleaser.They’re one of my most popular party appetizers and I’ve made many different versions both Vegetarian and Non-Vegetarian.
Tandoori Salmon 4
They’re surprisingly easy and flavorful and do not require much effort.You can marinade them overnight and grill them the next day!I love using local ingredients and creating dishes with an Indian twist and this is one such example where I’ve combined my favorite preparation with my favorite fish Salmon!
Often you will find Tandoori dishes having a reddish color,that is due to the addition of food coloring and is purely optional.I have made mine without any coloring here.Enjoy!

Tandoori Salmon 1

 

Tandoori Salmon

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Ingredients
  

  • Ingredients:
  • Salmon-2-3 fillets either whole or cut into cubes
  • Yoghurt-2-3 cups of thick yoghurt
  • Tandoori Masala-2 tbsp
  • Ginger Garlic paste-1 tbsp
  • Salt-to taste
  • Lemon juice-1 tbsp
  • Oil- 2 tbsp
  • Chaat masala- to sprinkle easily available at your Indian Grocer's

Instructions
 

  • Put all the ingredients except oil and chaat masala into a zip-lock bag and marinade in the refrigerator for about 5-6 hours or overnight.
  • Place the pieces on a greased foiled lined baking sheet.
  • Drizzle oil all over the pieces and grill on medium high for about 20 minutes or until Salmon is just cooked and has the beautiful grill marks.
  • Arrange on some salad leaves, red onions and lemon wedges and sprinkle some chaat masala all over.Enjoy!
 For a vegetarian version try my Tandoori Paneer Tikka !!

 

Tandoori Paneer Tikka

09 | 01 | 2012
By Soni Sinha

Paneer is a fresh cheese commonly used in Indian cooking.Its a good source of protein for vegetarians.Its such a versatile product that can be used in a thousand ways, sweet and savory.This dish is a very popular North Indian appetizer that you will find in most Indian restaurants.I love this dish for its simplicity, flavor and its appearance.

tandoori paneer copy

Paneer is easily available at your Indian Grocer’s.It can also be made at home by heating a Gallon of Whole milk and when it comes to boiling point just add 2 tbsp of vinegar or 4 tbsp of lemon juice to curdle it.Collect the curds in a cheesecloth and squeeze it.Tie at the top and leave it hanging so that all the whey has strained out.You can then set the curd in a rectangular shaped dish in the refrigerator and once it has set, cut it into pieces and use it to make all kinds of preparations.If you’re not prepared to do all the effort,you can just get store bought paneer from your Indian Grocer or even Whole Foods!

tandoori paneer

The key to making good Tandoori Paneer Tikka is to marinade it for about 4-5 hrs at the least, so that the flavors penetrate.You will also need to soak some skewers in water for about 30 minutes (if using wooden skewers) before putting them in the grill.Its a great make-ahead appetizer for parties, gatherings and potlucks. Marinade it the day before and grill it just before the guests arrive!!

tandoori paneer tikka

Tandoori Paneer Tikka

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Ingredients
  

  • Paneer 300 gms- cubed 2" I use store bought
  • 1 medium Green Bell Pepper Capsicum-cut in squares
  • Thick Yoghurt-2 cups
  • Ginger Garlic Paste-1 tbsp
  • Tandoori Masala-2 tbsp available in most stores
  • Lemon juice-2 tbsp
  • Chaat Masala readily available in Indian Stores-2 tbsp
  • Oil-2 tbsp

Instructions
 

  • In a zip lock bag put all the ingredients except chaat masala and tightly seal it.Mix the contents well together and leave it in the refrigerator for 4-5 hrs or overnight to marinade.
  • Place the marinaded Paneer and Bell Peppers into skewers on an aluminium foil on a baking sheet and broil(grill) on high heat for about 8-10 mins turning once until its all golden around the edges, but not overcooked.Sprinkle some chaat masala over the top.
  • Arrange the Paneer with or without skewers in a serving tray with salad and lemon wedges.Serve hot with Coriander Chutney!


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