Monthly Archives: February 2011

Paneer

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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.

Ingredients:

1 ltr split milk

Method:

  • 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.
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Garam Masala

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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.

Potato Sag

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A tasty curry to have with chapatis.

Ingredients:

1/2 kg potaoes
1/2 cup curds
Tamarind, soaked
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

Method:

  • 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.