The Weekend Platter 🍽️ : Two Delicious Recipes to Make Your Weekend Extra Special

• Bilkul Online | Sunday Special
• By Sakina Sharib

Weekends are made for good food, relaxed moments and flavours that bring everyone to the table. This week, The Weekend Platter brings you two delicious favourites with a desi twist—crispy and spicy Amritsari Fish Fry and creamy, flavour-packed Makhani Paneer Rolls. One makes a perfect starter, the other a satisfying meal—both are easy enough to prepare at home and tempting enough to make your weekend extra special. So, roll up your sleeves and let the weekend feast begin!

🐟 Amritsari Fish Fry

Crispy, spicy and bursting with Punjabi flavours

Serves: 3–4 | Preparation: 20 minutes + marination | Cooking: 15 minutes

Ingredients

• 500 g boneless fish fillets, preferably firm white fish
• ½ cup besan (gram flour)
• 2 tbsp cornflour
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp ajwain (carom seeds)
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• 2–3 tbsp water, as needed
• Oil for shallow or deep frying
• Chaat masala and lemon wedges to serve

Method

1. Wash and thoroughly pat dry the fish pieces.
2. In a bowl, mix besan, cornflour, ginger-garlic paste, lemon juice, ajwain and all the spices.
3. Add a little water to make a thick coating, not a runny batter.
4. Add the fish and coat each piece well. Marinate for 20–30 minutes.
5. Heat oil in a pan. Fry the fish pieces over medium heat until golden, crisp and cooked through.
6. Drain on kitchen paper and sprinkle with chaat masala.

Bilkul Tip: Patting the fish completely dry before marinating helps the coating stick better and turn extra crisp.

Serve it with: Mint-coriander chutney, onion rings and lemon wedges.

🌯 Makhani Paneer Roll

Creamy, spicy and perfect for a lazy weekend meal

Serves: 3–4 | Preparation: 15 minutes | Cooking: 20 minutes

Ingredients

For the paneer filling

• 250 g paneer, cut into strips or cubes
• 1 tbsp butter
• 1 small onion, finely sliced
• 1 capsicum, thinly sliced
• ½ tsp red chilli powder
• ½ tsp garam masala
• Salt to taste

For the makhani sauce

• 2 medium tomatoes, chopped
• 1 tbsp butter
• 1 tsp ginger-garlic paste
• ½ tsp red chilli powder
• ½ tsp garam masala
• 1 tbsp fresh cream
• Salt to taste
• ½ tsp sugar, optional

For the rolls

• 4 rotis or parathas
• Thinly sliced onions
• Fresh coriander
• Green chutney
• A little mayonnaise or cream, optional

Method

1. Heat butter and sauté the tomatoes with ginger-garlic paste until soft.
2. Add chilli powder, garam masala and salt. Cook for another 2–3 minutes.
3. Blend the mixture into a smooth sauce. Return it to the pan and add cream and, if needed, a little sugar.
4. In another pan, heat butter and sauté onion and capsicum.
5. Add paneer, chilli powder, garam masala and salt. Toss for 2–3 minutes.
6. Pour in a few spoonfuls of the makhani sauce and mix until the paneer is nicely coated.
7. Warm a roti or paratha. Spread a little green chutney, add the paneer filling, sliced onions and coriander.
8. Roll tightly, wrap in paper or foil and serve hot.

Bilkul Tip: Don’t overcook the paneer. A quick toss keeps it soft and juicy rather than rubbery.

Weekend Twist: Add a little grated cheese before rolling and toast the wrap on a hot pan for a delicious cheesy version.

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• Happy Cooking!

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