Mash together two large boiled potatoes, with some salt and two slices of white bread. When the mixture assumes a dough like consistency divide it into equal portions. Taking one portion roll into a ball and; make a depression in the center. Mix together some plain sev ( chickpea confetti also known as bhujjia ) chopped coriander leaves, finely chopped green chillies and chat masala. Put a teaspoon full of this mixture into the center of the depression and pinch the sides in to make a ball once again, flatten slightly and you have your tikki ;ready to be shallow fried in a non- stick pan until crisp and brown. [singlepic id=242 w=320 h=240 float=left]Paneer Tikka
Marinate 250 gms of paneer cut into one inch by one inch cubes in 100 gms of hung curd, half a teaspoon each of ginger and garlic paste, some orange food color ( a pinch ), 1/4 tsp of jeera powder, 1/4 tsp of garam masala powder, a quarter tsp of red chilli powder, the juice of half a lemon and salt to taste. Cut a large green pepper and the sides of two tomatoes into one inch cubes. Do the same with a large onion or two.Smear some of the marinade on the pieces. After an hour of marination the paneer is ready to be roasted. Skewer the paneer alternately with the green pepper, onions and tomatoes. Roast in the rostisserie of a preheated oven ( 200 degrees centigrade ) for ten to twelve minutes. Serve on a bed of lettuce or finely chopped cabbage, accompanied with a green mint and cilantro chutney. [singlepic id=132 w=320 h=240 float=left]Malai Chicken Tikka
The marinade is yogurt, heavy cream, ginger paste, garlic paste, salt and fresh cilantro leaves with half a kilo of boneless chicken cut into bite sized pieces. However the marination is done in two stages. The first marinade consists of just salt and lemon juice. After leaving the chicken in the marinade for half an hour, add the rest of the marinade and keep aside for 24 to 48 hours ideally. Roast in an oven preheated to 200 degrees for 15 to 20 minutes.