Home made Paneer / Cottage Cheese

With the festive season coming up, the markets are full of delicious and delectable sweets and savoury dishes... But on the flip side, there is also a rise in the illness caused by consuming the adulterated stuff.. Why not make this stuff at home, so it would be both healthy and tasty... So here's a basic ingredient Paneer/Cottage cheese used in both sweet and savoury dishes ...

Paneer or Cottage Cheese is a most common core ingredient for any Indian household. It is a form of cheese formed by curdling the milk with curd or vinegar or lemon juice or citric acid. Cottage cheese is a rich source of protein, calcium, and vitamins which are necessary for proper bone health.

          Some popular 

                 Savoury dishes are Matar Paneer, Palak Paneer, Kadhai  Paneer .

                 Sweet dishes are Bengali Rasgulla, Rasmalai , Sandesh

Ever since I have started making home made Paneer, my husband just refuses to buy the market one...as the home made one just melts in your mouth... and specially with the festivals coming up and with all the adulteration..its better to be safe than sorry ;)

Ingredients:

Full cream milk - 1 litre
Curd -1/2 cup

Preparation:

1. In a heavy bottomed pan, add the milk and bring it to a boil.
2. Add the curd little by little and mix till the milk curdles . You should see a light green clear liquid (whey) separate from the milk mass. (Instead of curd,you can use few drops of lemon juice or vinegar too... )
3. Switch off the gas, and let it remain in it for a couple of minutes.
4. In a colander, place your muslin cloth and pour the curdled milk over it. Let the whey drain completely.(* If using lemon juice or vinegar, wash the paneer/cheese with water to remove the sourness)
5. Drain the whey completely by squeezing it ... Now, tie a knot by pressing the paneer tightly and hang it for a 5 minutes on the tap.
    *You can collect the whey and use it to curdle the next time. It results in softer paneer.
6. Take 2 plates or anything flat, place the paneer in between them and place a heavy item on top (I use my mortar and pestle, you cause your chakla(rolling board) or anything heavy)
7. Keep it for atleast an hour or so, till it firms and holds shape.
8. Your Paneer is ready... Keep it in the refrigerator immersed in water.

Happy Cooking !!!!

You can check Moong Dal Paneer bites.

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Moong Dal Paneer Bites

Proteins are the machine that make all living things function...They are the building block of life.... According to Wikipedia, Protein is a nutrient needed by the human body for growth and maintenance. Aside from water, proteins are the most abundant kind of molecules in the body. Protein can be found in all cells of the body and is the major structural component of all cells in the body, especially muscle. This also includes body organs, hair and skin. 

Well , Lots of "Gyaan/knowledge" but beneficial too... Now the reason behind this "gyaan" ...
There is a Protein‬ event going on in one of the food groups on facebook which I am a part of.
I was scratching my head, as the first thing that comes to mind for Protein is non-veg. Since its a vegetarian event I was pushing my mind to think about Lentils, Paneer, Soyabeans, Mushrooms ....
This dish is a great idea to serve your little fussy eaters. Its bite sized portion make it a hit for any parties....

Finally came up with an idea of combining two proteins Moong Dal and Paneer...

So here it is Moong Dal Paneer Bites served with Tomato Coriander Chutney... 

Ingredients :

Moong dal - 2 cups

Paneer - 150 grams (used Homemade Paneer) 

Onion - 1 medium size

Garlic - 6-7 cloves

Green chilli - 1 

Coriander - few sprigs

Salt - 3 tsp

Chat masala - 1/4 tsp

Pre- Preparation :

 1. Wash and soak the moong dal in 4 cups of water overnight or for a minimum of 4-5 hours.

 2. Drain the water and put the moong dal in the grinder.

 3. In the grinder, add garlic,green chili, coriander and 2 tsp salt and little water to make a fine paste.

 4. Cover and keep for 5-10 mins.

  For the filling :

 5. In another bowl, Grate the paneer using the broad side of the grater. You can even crush the paneer with the fork. Since I was using home made paneer, I just crushed it.

 6. Season the paneer, with 1 tsp salt and chat masala. 

 7. Add finely chopped onion, green chili and coriander. 

Preparation :

 1. Take a nonstick pan(tawa), brush it with little oil, and with the help of a ladle spread the moong dal mixture like a pancake or dosa. Once it starts leaving the sides, flip it and cook for a couple of minutes on the other side.

2. Now flip it again, spread the paneer filling on the top and take it out on a plate or your platform.

3. Roll it from one side(like a swiss role), making sure the filling doesnt come out.

4. Slice the long roll along its length, to get equal size portions.

Serving Suggestion :

Serve it with tomato coriander chutney.

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Tomato Coriander Chutney(Dip)

This is a basic chutney that goes well with any Indian starter or meal.

Ingredients :

Tomato - 2 medium size
Coriander - 3-4 sprigs
Garlic - 4-5 cloves
Green Chili -1 or 2
Salt - to taste
Dry mango powder(Amchoor powder)- 1/4 tsp

Preparation :

In a blender, add all the ingredients and blend on low speed. The mixture should be coarsely blended, do not make a fine paste.

Serving Suggestion :

Enjoy it with my Moong Dal Paneer bites ...

Happy Cooking !!!

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Navratri Bhog

Navratri (nine nights) is a festival dedicated to the Hindu deity Durga ... This nine day long festival is celebrated in different ways all over India... For some it is a reason to feast on delectable dishes, and some observe fast. From Dandiya(folk dance) in Gujarat to big Durga Pandals in Kolkata, this festival marks the beginning of the festive season. Whatever be the way of celebration, the food is always special. 

It may sound weird, although there is restriction on what one can eat, the Falhari food(the food which people eat in fast) is far more delicious than the normal food. When we were kids, we would just keep fast, so that we could hog onto those yummy delights. 

After nine days of fasting, its feasting time. On the ninth day, special dishes(bhog ka prasad) are made and distributed. 

In traditional North Indian families, on this day, nine young girls are invited to the homes and treated as goddesses. Firstly, as a custom their feet are washed, then they are offered the specialy prepared food(bhog), then some gifts or money. 

  

The bhog generally comprises of  Kaale Chane(Black gram) , Kheer(Rice pudding) , Aloo tamatar Subzi(Potatoes cooked in tomato gravy) and Poori.

Here is the link to some of the recipes...

1. Kaale Chane

2. Kheer(Rice pudding) 

3. Poori

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Kaale chane (Black Gram )

Kaale Chane is a variety of chickpeas, slightly smaller in size and dark in color. It is also known as Black gram. In India, it is generally prepared for the eighth or ninth day Pooja of Navratri.

This is a good breakfast option because of its nutrition value. It is a rich source of  protein and fibre.

Ingredients :

Kaale chane - 1 cup
Salt - 1/2 tsp
Oil -1 Tbsp
Jeera (Cumin seeds) - 1/4 tsp
Haldi (turmeric) powder- 1/4 tsp
Amchoor (Dry mango) powder-1/4 tsp
Chat masala - 1/4 tsp
Green chili - 1
Coriander - few sprigs

Pre-Preparation:

1. Soak the kaale chane in 3 cups water overnight or for at least 3-4 hours.
2. Chop the green chili and coriander.

Preparation :

1. Rinse the soaked kaale chane with clean water .
2. In a pressure cooker, add the kaale chane, salt, turmeric and 1/2 cup water. The water should cover the chane completely. If needed, add little water depending on the pressure cooker.
3. Cook for 2-3 whistle on medium flame, and then for another 5-7 minutes on slow flame or until the chane are cooked properly. Do not open the cooker immediately, let it cool down .
4. In a wok, add oil and let it heat.
5. Once the oil is hot , add cumin seeds and green chili. Saute it for a min.
6. Add the kaale chane with the water(if some left in the cooker).
7. Season with amchoor powder and chat masala powder.
8. Cook on medium heat , till all the water is absorbed and the kaale chane is covered with the spices.
9, Sprinkle corinader and serve.

Serving Suggestion:

Serve it with a finely chopped onions and lemon slice.
Tastes best with Poori and Kheer.

PS: Since I was making it for navratri , I din't add onions . You can add 1 finely sliced medium onion to the oil and saute it  for a couple of minutes and then add the chane to the wok.

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Poori

Poori (Puri) is a puffed up Indian bread. It is unleavened (requires no raising agent) and is deep fried. It's a simple bread, made generally of whole wheat flour , small and is circular in shape. Although, there can be variation in the size and shape.

Typically, Pooris are made during festivals.(more so because they are not light on your waist... :) :)  )

Some basics will ensure a proper puffed up poori everytime.

Ingredients :

Whole wheat flour (Aata) - 2 cups
Salt - 1/4 tsp (optional)
Water - as needed
Oil - for frying

Preparation:

1, In a large bowl, take the whole wheat flour, add salt and mix.
2. Now add water, little by little and mix and form a stiff dough. Grease a dough with a little oil and set aside for 10-15 minutes.
3. Now, divide the dough in equal parts(small sized ball) and roll each ball in a circular shape.
4. In a deep frying pan, add oil and heat. The oil should be hot.
5. Add the rolled pooris one at a time , by gentlly pressing it with a slotted spoon.
6. When the poori puffs up, turn it over and cook on the other side till golden brown from both sides.


PS: For nice puffed up Pooris , it is important, that the dough is stiff and the oil is hot.

Serving Suggestion :

 Pooris taste best with Kheer , Kaale Chane , Halwa, Potato cooked in tomato gravy or any curry.

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Dhaniya Aloo

        Navratri (nine nights) is a festival dedicated to the Hindu deity Durga ... This nine day long festival is celebrated in different ways all over India... For some it is a reason to feast on delectable dishes, and some observe fast. From Dandiya(folk dance) in Gujarat to big Durga Pandals in Kolkata, this festival marks the beginning of the festive season. Whatever be the way of celebration, the food is always special. 

   

     It may sound weird, although there is restriction on what one can eat, the Falhari food(the food which people eat in fast) is far more delicious than the normal food. When we were kids, we would just keep fast, so that we could hog onto those yummy delights. This is the simplest one of the pack.

Ingredients :

Potatoes - 5 medium sized
Coriander powder - 1 Tbsp
Cumin seeds(Jeera) - 1 tsp
Red chili powder - 1/4 tsp
Green chili - 1
Rock salt (Sendha namak) - 2 tsp (salt to be eaten during fast)
Dry mango powder(Amchoor powder) - 1 tsp (optional)
Coriander - few sprigs
Oil/ Ghee - 1 Tbsp

Pre- Preparation :

1. Par Boil the potatoes and remove the skin .
2. Cut the potatoes in large cubes.
3. Finely chop the green chili and coriander.

Preparation :

1. In a pan, add oil.
2. One the oil is hot, add the cumin seeds and green chili . Let it sizzle for a minute.
3. Add the coriander powder and roast it for a minute.
4. Add the potatoes and mix well , so that the potatoes get coated with the masala(mix).
5. Season it with salt,red chili powder, and dry mango powder.
6. Add some of the chopped coriander(leave some for garnish).
7. Cook the potatoes on medium to high flame, stirring in between, till a nice reddish brown coat is formed on the potatoes.
8. Garnish with coriander and serve.


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