They say fingers were made before forks, and hands before knives. – Jonathan Swift
Maybe thats why Indian food was and still is always eaten with your fingers no matter the shape or consistency. Talk about fine motor skills – eating with your hand comes as naturally as walking and talking to us!
In the North pieced of rotis torn off with your hand serve as scoops to side dishes dry or in gravy form. Rice is gathered with fingertips and transported to your mouth. And as a South Indian, the ultimate test of your dexterity is scooping up and slurping rasam and rice served at weddings on a banana leaf. In all this the palm is not used and kept clean !
On the menu today a quick and delicious Paneer Tikka on bamboo skewers, that can be served as an appetizer – eaten without any utensils of course!
Marinade
1.5 cups Paneer cubed into large squares
0.5 cup each cubed tomatoes, bell peppers and onion in a mixture of
1.5 cup yogurt
1 tsp turmeric
2 tsp kashmiri red chilli powder
2 tsp coriander powder / daniya powder
1 tsp cumin powder / jeera powder
1 tsp garam masala
2 tsp kasuri methi / dry fenugreek leaves (crushed)
2 tsp ginger – garlic paste
3 tbp besan / gram flour
2 tbsp lemon juice
Salt to taste – Approximately 1.5 tsp
1/4 cup vegetable oil
Skewer and bake at 425° for 10 minutes. Brush with remaining Marinade and turn halfway through cooking.
For an authentic charred look broil for 2 to 3 minutes
Sprinkle with chaat masala and serve hot as is or with a mint chutney.
Rooted in Rasam 