Most of us at some time have some split milk on out hands, and are not sure what to do with it.
One option is to make it into a sweet. The other option is to make paneer, which is what I’ll elaborate on today.
1 ltr split milk
- Boil the milk till the curd separates completely from the whey.
- drain the curd
- wrap it into a muslin cloth tightly and hang it to dry overnight. This will remove all excessive moisture.
- Keep the wrapped paneer in chilled water for 30 minutes to give it good texture
- Then unwrap the paneer and set it into the shape of a block and keep it pressed under a heavy weight for 3-4 hours.
- The paneer is then ready to be cut into cubes for cooking.
A quick and easy Garam masala that can be made at home.
- Take equal amounts of cardamom, cinnamon, cloves with a little black pepper
- Fry in a little ghee till golden brown or it leaves a good aroma
- Powder finely and preserve in airtight containers.
A tasty curry to have with chapatis.
1/2 kg potaoes
1/2 cup curds
3 tblsp Oil
2 green chillies
1/2 tsp jeera
1/2 tsp turmeric
1/2 tsp red chilli powder
salt to taste
1/2tsp Garam Masala
- Boil potatoes & peel the skin
- Mash 2 potatoes and set aside
- Dice the remaining the other potatoes
- Heat oil in a frying pan, add jeera.
- When it splutters, add split chillies, turmeric, red chilli powder, and garam masala in the oil
- Fry fro 1 minutes and add curds.
- Mix well, and add mashed potatoes as well as diced peices along with tamarind pulp
- Fry well till the oil separates.
- Garnish with coriander leavers
Serve as a dry curry with chapatis.