paneer (Indian Cheese) is the only cheese used in traditional Indian cuisine, it has a soft texture similar to tofu. Used widely in curries, specially with Spinach, Peas and Potatoes. Gives a perfect combo for Indian breads, this can be prepared easily at home. I have used some herbs in paneer, just to increase its flavour and taste while using in curries.Ingredients:
2% milk - 1 litre
Cumin - 1tsp
Pepper powder - 1tsp
Basil powder - 1tsp
Lemon juice - 1/2 cup
Preparation:
Boil 2% milk in a heavy bottom pan to boil. (heating till boiling condition is necessary).
Add Cumin, Pepper and Basil (this will give great flavour and taste to paneer)
When its boiling, add the lemon juice and keep stirring the milk in medium heat.
Within few(5) mins the milk separates in a solid form.
Switch off the heat.
Drain it using a cheese cloth.
Pour 3 cups of luke warm water over the cheese to get rid of the lemon flavour.
Tie the ends of the cheese cloth to form a bundle.
keep the bundle under a medium weight (I kept my wooden cutting board) to drain the excess water for 20 mins.
Removing too much of moisture from cheese will make it hard while cooking. So, draining it for 2o mins is just enough.
Traditionally the Paneer will be sliced in to a flawless pieces, hence we added whole cumin, it may not get a flawless piece.You have to roll it in to small desired shapes.
Fry both the sides in a pan for a min, by drizzling few drops of oil.Fried Paneer is ready.
Wednesday, April 01, 2009 |
Category:
Paneer
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