September 28, 2013

Home made Paneer (Indian Cottage Cheese)

Nice and soft, not hard and rubbery. Making paneer at home hardly requires any time and that it comes without any preservatives. Store it in fridge for 2-3 days (I do not keep longer- but it can stay for 6-7 days) or deep freeze it. Just defrost before using, by dipping it in hot water and you are done.

This Matar Paneer (No onion no garlic) taste Awesome with this home made paneer or may be give a try to this Vegetable Paneer Kofta.


Home made Paneer (Indian Cottage Cheese)

Home made Paneer (Indian Cottage Cheese)




Ingredients

  • 1 Ltr. Full Fat Milk (Full fat preferred)
  • 1 Lemon medium sized (1 tablespoon vinegar)


Preparation

1. Boil milk in a pan. 
2. Once the milk comes to a boil, switch off the gas. Let the milk stand for 1-2 mins.
3. Meanwhile squeeze the juice of lemon in a small bowl and add equal quantity of water.
4. Add this lemon juice / Vinegar to the milk and stir it. (Add more if required)
5. Once the milk gets curdled , the paneer or the solids gets separated from the green and watery whey. If you do not see a watery whey (it means there is still some amount of solids in the water), you can add more of lemon juice/Vinegar.






6. Strain the mixture into a muslin cloth through a strainer.




7. Rinse the mixture thoroughly with cold water so that the traces of lemon juice/Vinegar is removed completely.
8. Wrap the mixture into the same muslin cloth and remove excess water. 
9. If you want paneer cubes, just after step 8  put a heavy pan with weight (Simply add water in the same pan you used to curdle the milk) on it so that the water comes out of the paneer and it becomes more firm. For cubes one should keep under the heavy pan for atleast 60 mins. 





Your Paneer is ready. It should make around 225-250 gms of Paneer from a full fat milk.

Try the Kale, Broccoli and Paneer Sandwich or the Brocooli and Paneer Paratha and let me know how it turned out. 





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September 10, 2013

Aloo Saag (Potato Gravy)


Ingredients

  • 4-5 Medium sized boiled potatoes.
  • 1 tsp oil
  • 1 tsp Jeera
  • 2-3 Crushed Long (Cardomom)
  • 1 tsp Haldi (Turmeric)
  • 1-2 tsp Garam Masala (as per taste)
  • 1 tsp Amchur powder
  • 1-2 Green chillies chopped finely
  • 1 tsp ginger chopped finely
  • 3-4 Cups water.
  • Salt

Note

tsp - Teaspoon
tbsp - Tablespoon

Preparation

1.    Mash the boil potatoes add water and put it on the gas on slow flame.
2.    In a small wok, take 1 tsp oil. Let the oil heat properly , then add Jeera. Jeera should crackle properly and turn dark brown. Add the crushed long in it.
3.    Once it also turns brown, add green chillies, ginger and add it into the potatoes mixture.
4.     Add Salt, amchur powder, garam masala and let it boil on slow gas for 10-15 mins.
5.     Enjoy this with Roti’s , Puris or Bedai.




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Bedai (Dal Puri's)

Bachpan aur aapke des (gao/village) ...we call gao as des.....ka swad...Simply love it........My mother use to make it on some occasions and generally on Sarad.........Simply yummy......Also when we use to go to our Kul Devi, this is served as a breakfast early morning..........And I bet you cannot have just one.......you simply go on eating it with the super tasty aloo saag..........simply love it......

 
Bedai

Ingredients

¼ cup udad dal washed and soaked for 5-6 hrs.
2 Cup wheat flour
Oil 1 Tablespoon
Salt
Ajmain (Caroom seeds)
Jeera (Cumin seeds)
Haldi (Turmeric)
Garam Masala
Oil for frying

Preparation (Step by Step pictures down)

  1. Knead the dough with 1 tablespoon oil, 1 tsp ajmain, salt. It should not be too stiff. 
  2. Let it rest for 1 -2 hrs.
  3. Grind the udad dal coarsely.
  4. In a kadai or pan, take 1 tablespoon oil, add 1 tsp jeera, 1tsp turmeric and   udad dal. now add 1-2 tsp garam masala, 1 tsp salt.
  5.  Cook on slow flame till all the water evaporates and the dal is done. It should be  dry.
  6.   Let the mixture cool.
  7.   Divide the dough into equal sized balls around 1 inch in diameter. 
  8.   Take 1 ball and start pressing it and making a hole in center and add the stuffing into   it. (Or alternatively Roll out a 2 inch puri and add the stuffing into it.) Seal it and      again roll into 2 inch size puri.
  9.   While rolling the puri be careful not too apply too much pressure or the dough will    crack and all the stuffing will come out. It should be thick puri.
  10.    Fry on medium to slow flame from both sides.
  11.  Serve it with hot and spicy Aloo Saag.


Check out different types of Paratha's and Puri's by clicking here



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