If you're bored of standard Indian fare every night, here's how to spice things up a notch. Chef Saransh Goila has a number of easy DIY versions of classic Indian recipes fused with a modern twist to get those tastebuds grooving.
The author of 'India on my Platter,' 28-year-old Goila finds a mention in the Limca Book of Records for the longest road journey by a chef. Here is his yummy take on standard achari paneer tikka or cottage cheese pickled with Indian spices (you can even use chicken, but make sure you marinate it well, he says).
300g Paneer (Cottage cheese)
2 ½ tablespoons Achari Masala
100g Hung Curd
20g Bean Sprouts
1 piece Iceberg Lettuce
30g Peeled Garlic
6 pieces Bread Buns
1 tablespoon Refined Flour
2 tablespoons Mustard Oil
Heat mustard oil to a smoking point, and then add achari masala to it. Cook the spice mix nicely. Take it off heat, let it cool down for 10 minutes.
Add this spice mix into hung curd. Mix nicely.
Cut cubes of paneer, and marinate it with the pickled curd marinade for 5 minutes.
Shred the lettuce, and store it in chilled water.
Now cook the paneer on medium flame, add refined flour, and cook for 3-5 minutes. Once cooked evenly, keep it aside.
Add chopped garlic to softened butter. Now spread this butter on half-sliced buns.
Toast these buns on a non-stick pan or in the oven.
Assemble the canapé -- Take the toasted bread. Place lettuce leaves on it. Add the pickled paneer on the top.
Garnish with sprouts, and serve (This serves 6).
NOTE: You can use chicken instead of paneer. Marinate it for longer though.
Prep Time: 10 minutes
Total Time: 30 minutes
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