The sweltering summers play havoc with our appetites and it becomes extremely hard to spend hours in the kitchen to cook meals. It’s only natural that this season we prefer to prepare simple, quick meals which are light on stomach and leave us feeling refreshed. So this week we present to you quick summer recipes which are also healthy. These recipes incorporate all the nutritious ingredients like curd, rice, wheat and a variety of vegetables. Do try these quick summer recipes, even in combination if you wish to, for an effortless, rejuvenating and wholesome meal.
Paneer is fresh cheese made from curdled milk and is very commonly used all over India. It is also called cottage cheese and chhena. In this post, we would like to explain how to make Paneer. This is the process we follow, however you will come across different methods on this with slight variations when you search on Internet.
Depending on the type of milk (low fat, toned, full cream, etc.), the paneer quantity obtained and time taken for milk to curdle will vary.
Many people use lemon juice or white vinegar to curdle the milk. Personally, after trying all the methods we found that the paneer obtained by using curd is softest and of smooth consistency. But, if you do not want to use curd, you can use white vinegar or lemon juice.
Method
Bring the milk to a boil in a large container and then turn the heat to lowest setting.
Now, add little bit curd and sprinkle few drops of water to the milk, and let the heat remain on low flame throughout.
Keep adding little curd at regular intervals (not all at once).
Once in a while, gently stir once so that the milk does not stick to the vessel. Do NOT stir vigorously or frequently.
Slowly, the milk will begin to curdle and once all the water separates from the cheese/paneer completely, stop adding curd.
Switch off the heat and drain the water well from the container using a muslin cloth (if you want in cube form) or any strainer (if you want in crumbled form). Do not throw this water as it very nutritious. It is called whey and it is very rich in proteins. When cooled, you can store it in refrigerator upto 2-3 days and use it to cook rice or knead dough.
If you want the paneer in cube form, place it in centre of muslin cloth and fold cloth from all sides roughly into a thick rectangular shape. Put some heavy weight over it and leave it for couple of hours for it to set properly. However, if you want the paneer in crumbled form, then just directly use the paneer strained using any strainer.
Below are the recipes of the paneer dishes from our website:
It’s celebration time – Tingle Your Taste Buds turns 4! It has been an incredible journey so far and what fun it has been sharing cooking recipes and tips with all our patrons. We have always believed that “Food=happiness” so we are passionate about spreading joys through food. What started as a small Facebook page has now become a fast growing Cookery website and we cannot thank you all enough for this. Heartfelt gratitude for the continued support and encouragement 🙂 We wanted to do something special to commemorate this remarkable milestone and what better way to celebrate than to do it through food again! We conducted a Baking Contest for which we received a wonderful response. Out of the many delicious baking recipes that we received, we chose the top 3 recipes based on the uniqueness of the dish, presentation, ease of understanding of the recipe, clarity of explanation of the method, flavors and ingredients used and the aesthetic value. So, enjoy our top 3 winning entries (the links to which are given below) and do try these lip-smacking recipes.
Winner:”Desi Masala Bread” by Shubhra Shorey1st Runner Up: “Tricolored Veggie Bake” by Shweta Gupta2nd Runner Up: “Scotch Eggs” by Priya Bhati
