Homemade Paneer - How to Make Paneer ( Cottage Cheese) at Home


Paneer is a type of fresh cheese that is used in India and Asia. Many savory, sweet and gravies are make with paneer . It is easy to make and it does not require any special gadgets. It is completely vegetarian and homemade paneer is unsalted, fresh and soft.
Ingredients


1 L Full Cream Milk
1/4 Cup  
Lime juice/ Vinegar  
1/2 Cup Water
2 Tablespoon Curd

Method

Mix the lemon juice or vinegar in water and keep aside.



Place the curd in a large saucepan in which you are going to make the paneer.  Then pour the milk into the saucepan and set over low heat.  When it just starts to heat up, add a tablespoon of vinegar or lime juice and stir the milk after each addition until the milk separates -  the solid curds starts to separate - a green and watery whey forms.



Take an empty vessel and place a sieve over it. 


Cover the sieve with a wet muslin or cheese cloth and pour the curdled milk into it. The whey will collect the bottom of the vessel and the curdled milk solids(called paneer) will remain in the cloth. Set aside the collected whey that can be used to knead chapati dough. Bring the edges of the cloth on all four corners and tie a knot. 



Dip this muslin cloth it in a bowl of cold water, rinse the paneer with fresh water till it cools and  hang it at a height or for the for the excess liquid to drain. 



Leave it aside for half an hour.



Now remove the knot of the muslin cloth and place the paneer along with muslin cloth on a wide plate, strainer or kitchen counter. Gently press it to form a rough square shape. Place a heavy weight or a saucepan of of water on the cheesecloth and let it be for an hour or  till all the water is drained and forms firm or harden paneer.



Now the paneer is set, remove it from the muslin cloth and cut it into any shape of your choice. 





You can use it right away to make the dish of your choice. If you are not going to use it immediately, place them in  the whey in an airtight container for 3 -4 days  or in a zip lock bag and freeze  it till further use.




My Notes

Can  use leftover whey from a previous batch of paneer instead of vinegar or lime juice.

Can use half full cream and half pasteurized milk to make paneer.  Zero fat or skimmed milk will not make good paneer.

Keep 
the milk  on low flame and keep stirring  while it's becoming hot to prevent it from getting burnt at the bottom. Take care and do not bring the milk to a boil. 

Do not use pre-boiled  or spoiled milk to prepare the paneer.



You can prepare flavored paneer by adding spices and herbs of your choice while making the paneer recipe. At the time of curdling the milk,  add finely chopped mint leaves or coriander leaves or crushed black pepper or red chili flakes or herbs of  your choice. 



See the pics of  Homemade Herbed / Coriander Paneer



Labels:  Paneer, Homemade, Milk, Herbs

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De-jaj Murrag / Chicken Saloona - A Chicken Stew - UAE


Dejaj Murrag is a Chicken Stew,  dish from UAE.  This is delicious stew the Bezar Spice Mix in this dish gives that aroma and flavor to it. When this was being prepared my daugther asked me Ma what is being prepared there is a awesome flavor in the house ! 

Have also used dried lemon which is called Loomi a must in most of UAE cooking.  Forgot to click a pic, but this is just simple, dried  a lemon, in the sun for 3 days, then just cut it into half, added this to the stew, this too gave a flavor to the stew.

Try this and you too will love it.  I have made this Bezar Spice Mix at home. Check here for the recipe.  


Serves 4
Ingredients
500 Grams Chicken - cut into 8 pieces
1 Medium Onion -  finely chopped
2 Tablespoons Olive Oil
1 Tablespoon Ginger Garlic Paste
1 Teaspoon Lemon Juice
1/2 Teaspoon Cardamom powder
2 Potatoes - cut into big cubes
1 Carrot - cut thickly
3 Tomatoes - blended
1.1/2 Tablespoons Bezar Spice Mix
2 Tablespoons  Coriander leaves - finely chopped
6-8 Cups Water
1/4 Teaspoon Cinnamon powder
1/4 Teaspoon Cardamom powder
1  Dried Lemon / Loomi - cut into half
Salt to taste

Method


In a large  pot heat oil, saute onion until, lightly golden. Add bezar  spice,  chicken,  saute till its turns pink to white . Now add ginger garlic paste, saute again till  chicken is lightly brown,  then add the salt, lemon juice, cardamon powder and half the quantity of tomato paste and fry again for 3 minutes.  Add the potatoes 
 and carrot, saute for a minute.  Add the remaining  tomato paste, salt,  loomi, 5 - 6 cups of  water, cook till chicken and potatoes are done  on low flame. Add chopped coriander and serve with bread.  Enjoy this delicious stew !!  


My Notes 

Stew looks watery when just made, as it cools a little it will thicken.  If you still feel its watery, just mash a piece of potato from the stew and mix it, it will thicken.


Labels : Chicken, UAE, Stew

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Mango Metham Pickle - East Indian


Metham in East Indian Marathi is Methi / Fenugreek seeds. This is very delicious pickle which last for year or even more provided it has an inch of oil above always.  This is my Mother's recipe, which my mother learn't from her mother i.e. my grandmother an awesome cook. Her hand was like a magic wand. Whatever she made was delicious and perfect.

Whenever, we i.e all her grandchildren went to her house, first thing we use to do is finish the pickles from the bowls kept on the dining table... so delicious and mouthwatering... reviving old make memories... imprinted in mind... I miss her and mother too..

Coming to my mother she too inherited the magic wand from her mother. She was an awesome cook, who not only cooked traditional East Indian dishes, but also tried different recipes of other cuisines. My mother used to make different types of pickles, jams. chutney's etc.. the whole year, according to season of vegetables and fruits.

This is a tried and tested recipe. Adding jaggery in this pickle is optional. I would recommend you add it since is gives a delicious taste and balances the spiciness, my mother always added it. So here I, reveal my mother's secret recipe...

Ingredients
1 Kg Mangoes - Rajapuri Variety (see pic)
75 Grams Yellow Mustard seeds - coarsely powdered
10 Grams Asafoetida Powder
25 Grams Turmeric Powder
40 Grams Red Chilly Powder
15 Grams Methi / Fenugreek Seeds powder
2 Tablespoons Heaped Sea Salt
1 Kg or More Vegetable Oil - can use mustard oil too
1/3 Cup of Jaggery or according to your taste




For the Mangoes5 Tablespoons Sea Salt
1 Teaspoon Turmeric powder


Method

Sterilize a big glass bottle and dry it in the sun. I sterlize and then dry all glass bottles(without the lids) in the oven for 10- 15 minutes, at 150 degrees or whenever am baking.


Use pickle mangoes that are not ripe. Wash and dry the mangoes then chop them, remove the seeds, mix salt and turmeric powder to it, mix well. Keep these under some weight overnight ( I kept a plate and then a grinding stone over it).


Next day place the mangoes in a strainer and drain all the brine, spread it in a plate and keep it for dry in light sun or in the house to dry slightly ( till you prepare the ingredients and oil cools down).


Heat the oil in a kadai till really hot ( do not bring it to boiling or smoking point). When the oil is still hot mix all the spices along with the salt and jaggery, let the jaggery melt in this oil stirring in between till it oil cools and jaggery melts.

Mix all the masala and mangoes, remaining oil, in a big bowl and keep it for a day, by that time jaggery will melt completley. Mix it well and fill it in the sterlize bottles, adding more oil if necessary so that an inch of oil is above the mangoes always.   


This pickle will be ready to enjoy after  20 days or a month ... will remain for a year and even more provided there is an inch of oil above the mango pieces and the bottle is clean from inside ( i.e. no masala around the bottle above the oil).. clean it with a clean cloth or paper towel. 
Enjoy ....  

Labels: Pickle, Mango, East Indian, Vegan,Gluten free

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Pan Fried Mackerel #FISHFRIDAYFOODIE


Mackerel is known as Bangda in India. This crispy skinned whole mackerel with a spicy marinade.   Our this month theme in fish fridya foodie is whole fish with heads and tails attached.

Ingredients 
2 Mackerels - cleaned and washed
4 Dry Red Chillies

1/2 Teaspoon Cumin seeds
½ Teaspoon Turmeric
1/2 Teaspoon Ginger -  crushed
4 Cloves Garlic -  crushed
salt to taste
A Juice of lemon
4 Tablespoons Rice Flour for coating
2 Tablespoons Semolina for coating
Oil for frying 

Method

In a small mixer jar grind together the chillies, cumin seeds, ginger, garlic and turmeric and salt  to fine paste using lemon juice .

Put slits down the sides of the fish and smear the paste over the fish.  Keep this marinated fish in the referigerator for at least an hour.

Mix the rice flour and semolina together and keep aside.

After an hour, coat this in flour, fry the fish in a  pan with oil on a gentle heat for about 4-5 mins on each side.
Pour little oil over the fish at the end and it will crisp up and serve with salad and enjoy...




Sending to fish friday foodie, our this month Host  is Camilla M. Mann.  Thank you for  hosting this event.

Labels :  Fish, Pan Fried, Mackerel, Fish Friday

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Green Garlic Parathas - Flat Bread # Bread Bakers


For  April bread bakers event the theme is Garlic, since I had already made Garlic Knots , decided to make a flat bread with fresh green garlic.  


As many are aware that Green Garlic is available in India only during winters, so if you do not get it, you can still make these yummy flaky Garlicky Parathas, with garlic cloves.  In this paratha,  have used fresh green garlic as well as dried garlic cloves.

Try these parathas , you'll fall in love with them and make them often like I do.

Ingredients:
2 Cups Wheat flour
2 Tablespoons Rice flour
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Cumin powder
1/2 Teaspoon Amchur powder
1/2 Teaspoon Green chilly paste
2 Springs Green Garlic - finely chopped (optional)
6 Cloves Garlic paste
2 Tablespoons Ghee - melted
1 Tablespoon Oil

Method




Take a bowl and add whole wheat flour, green garlic, salt, oil, water and knead to form soft dough. Keep it aside.



In a another bowl, add ghee, salt, rice flour and mix well. To this add cumin powder, green chilly paste, amchur powder, garlic paste and mix well to smooth paste.



Divide the dough into equal portions. Roll out each portion into thin round roti. Spread the garlic mixture evenly over the roti and fold the paratha




fold it like a fan fold (pleates) and press with your plam. 



Then turn it into a round ball.



Using rolling pin, roll the paratha into a thin round flatbread.



Make all the parathas and stack them by dusting flour on each before placing the other one.




Heat a girddle / tawa




Cook the paratha till you can see brown spots on the bottom side flip it over and cook the other side of the paratha. Then with both your hand hold the parathas and the folds will open.



Serve hot with curd or any sabji .  Since this is loved by my family,  we have this for breakfast,  with a hot cuppa of chai....

Sending these to the Bread Bakers event - ingredient of the month is GARLIC,  host of the month is Karen of  Karen's Kitchen Stories , thank you dear for hosting this event.

Labels : Garlic, Rotis, Parathas, Bread Bakers 

Take a look at the other bakers..
BreadBakers #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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