HOME MADE PANEER CUBES, how to make home made soft paneer cubes

 Why buy store bought paneer, when it can be made at home?  ....with no hassels..... it becomes more economical too for us!

There is no need to use full fat milk. I have used 3% Aavin milk, and the results are awesome!

And a special mention about the power house WHEY PROTEIN....

*Helps with weight management and reduces effects of ageing.

*Helps us old gracefully

*Prevents Osteoporosis

*Boosts immune systems

*Promotes healthy skin, hair and nails

*fights the risks of life-threatening diseases

Whey can be added to gravies, soups, rasams, sambar, koottu,  dhals, to make any gravy thin, to knead chapathi and poori dough. Can be susbstituted with water in cooking.

Ingredients

Milk - 1 litre (roughly 4.5 US cup)

Fresh curds - 1 cup

Lemon juice - 2 tbsps

Salt a pinch

Recipe cuisine: North Indian; Category: Lunch/breakfast/dinner

Prep time/draining time/refrigerating time(all put together): 4-5 hrs; Cooking time: 10 mts

Yields approx. 250 gms paneer (which is 130/-, when store bought)

Take curds in a bowl

To that, add lemon juice, mix well.

Boil milk. When it becomes frothy, about to boil.....

add the curd-lemon mixture, flames on the lowest

Keep stirring, milk has started curdling

curdling more.....

whey has separated, process is done, stove to be switched off now

Keep a fine strainer on a vessel(I keep like this, so that when you pour the curdled mixture into the cloth, it won't cave in) and put a thin towel or cheese cloth over the strainer

like this

Pour the curdled mixture into this, and incase you are going to use crumbled paneer, then after it drains off completely, you can use right away, or store in fridge and use. Also, if you want to add any seasonings or chilli flakes to the paneer, then this is the right time....( For example., if you want to add some paneer cubes to your peas pulav, then paneer with some kasoori methi will taste amazing)

Tie it into a bundle, hang over the faucet, let it drain slowly. You can, gently press it and squeeze the excess water out

after 11/2 to 2 hours, all water has drained, take out the bundle, keep it on a plate

and keep weight over it. I have kept chapathi board over it. You can keep any cast iron tava etc too, after an hour or so, refrigerate for 2-3 hours. I actually kept it inside fridge with the rolling board.

This is the highly nutritious whey, which after cooling, can be refrigerated, and used in our everyday requirement.

It has become flat and firm now. Gently open the bundle

Soft and succulent home made paneer is ready!!!

Cut into cubes, and use as and when needed. 

This post first came in www.malpatskitchen.com

GREEN CHUTNEY (No onion), how to make a spicy green chutney for Chat , sans onions

I have posted already Green Chutney with Onions. And this without Onions, but equally tasty and spicy.

Is a perfect accompaniment for all Chat items

Ingredients

Fresh coriander leaves - 1 bunch, i.e., 2 cups roughly

Soaked almonds - 10-12

Green chillies - 3-4

Jeera - 1 tsp

Lemon juice - 1 tsp

Salt to taste

Recipe cuisine: Indian; Category: side

Prep time: 5 mts; Cooking time: nil

Yields a small bowl of chutney

Cilantro/coriander leaves, soaked almonds, jeera, green chillies and salt to taste loaded in jar

Ground to a fine paste, and lemon juice added

Serve with Bhel puri

This post first appeared in www.malpatskitchen.com

SPICY RAW BANANA PODIMAS, how to make a spicy raw banana podimas curry

Raw banana health benefits:
*Improves the health of colon due to the fatty short acids present in raw bananas.
*Has high potassium content, so regulates blood pressure.
*Promotes development of healthy probiotic bacteria
*Due to the high starch content, promotes good digestion
*Prevents and treats diarrhoea
*Rich in minerals and improves metabolism
*Helps lose excess unwanted fat in the body
*Is very important for rich skin and hair since it contains Vitamin C and Vitamin B6
*Great for diabetes since the sugar content in raw bananas is very very low
*Supports proper kidney functioning
*High in fiber.
Many have a wrong notion that Raw bananas produce gas, poor bananas!!!

This is a spicy podimas, and the other varieties of Raw banana / Vazhakkai curries are
1. Vazhakkai kuzhasal curry
2. Vazhakkai vadhakkal 
3. Vazhakkai podimas


These go very well with any south indian meal.

Ingredients

Raw banana - 1 1/2 (cut into halves, pressure cooked for 10 minutes)

Tamarind paste - 3/4 tsp

Grated coconut - 2 tbsps

Curry leaves - handful

Salt to taste

To roast and powder

Cooking/gingely oil - 1 tsp

Solid hing - 1

Channa dhal - 2 tsps

Urad dhal - 2 tsps

Coriander seeds - 3 tsps

Red chillies - 3-4

For tempering

Gingely oil - 3 tbsps

Mustard seeds - 1 tsp

Turmeric powder - 1/2 tsp

Recipe cuisine: South Indian; Category: Lunch/dinner

Prep time: 10 mts; Cooking time: 15 mts

Serves 3-4

Raw bananas cut into halves, after washing, then pressure cooked for 10 minutes . Alternatively we can fire roast the bananas too! I normally do this the previous night, cool, and refrigerate, so that it is easy to grate

Peeled, then grated

Ingredients given above for roasting, being roasted in 1 tsp oil

well roasted, and later cooled, and coarsely powdered.

In that same oil, roast coconut to golden brown

Perfect!

Again, heat oil, add mustard seeds

and turmeric

Now, add the grated raw bananas, curry leaves, and the tamarind paste. Keep the flames on the lowest, saute gently, not forgetting to add salt to taste

all mixed well

Now add the coarsely powdered mixture

Mixed well, ready to be served

This post first appeared in www.malpatskitchen.com

DINNER ROLLS, how to make soft & sumptuous eggless dinner rolls easily

 These are super soft and super sumptuous, quite easy to make dinner rolls, which we can make and stun the guests!

Though we need "Shraddha" and "Saburi" to make these fantastic rolls!

Ingredients

Maida/all purpose flour - 1 1/2 cups

Instant yeast - 2 tsps

Soft butter - 3/4  tbsp

Olive oil - 2 tbsps

Sugar - 2 tsps

Salt - 1 tsp

Milk for brushing - 2 tbsps

Butter for brushing

Mixed Italian herbs for sprinkling

Recipe cuisine : Continental; Category: Breakfast/lunch/dinner

Prep time: 11/2 - 2 hours; Baking temp: 200 degrees C/400 degrees F

Baking time: 20 mts

Recipe source: Tarla Dalal (slightly modified)

Yields 6 rolls

Measure and take flour in a bowl

yeast and sugar taken in a bowl

Add 2tbsp warm water, mix well (Water should not be hot, otherwise yeast will die)

Cover with a lid and leave it for 10-15 mts

To the flour, add 3/4 tbsp butter, reserving some for brushing, salt, 1 tbsp  Olive oil

See how beautifully yeast has bloomed !!!

Add the yeast mixture too

with 1/2 cup warm water, knead the whole thing to a soft dough

cover with a wet soft cloth and leave aside for 1 hour

Dough has doubled, now add 1 more tbsp Olive oil, knead well

Pinch 6 balls out of the dough

First make a long cord, then twist it into the shape of 8, then twist once more and join the edges.

Finally!!! when you pcik it in hands, it will be like this!

Keep it on the greased baking tray

All 6 made

Cover with the wet cloth again and leave it for 30-40 minutes

They have doubled in size again

Brush milk liberally on them

Sprinkle Italian seasonings too

Pre heat the Oven at 200 degrees Celsius, and bake them for 20 minutes. They are perfectly done

When they are warm, brush some butter over them

Serve these soft and yummy rolls with any soup

Notes

*Only one change I did in the original recipe......; reduced the amount of butter and added olive oil

This post first appeared in www.malpatskitchen.com