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Herbed and Spiced Home Made Paneer & 200th post!! Step by Step Pictures

Hallo folks and hope that the coming weekend will be full of whatever you planned it would be full of…I’ve had a lovely, busy, fun and friend filled week. getting onto the recipe , which is actually not much of a recipe but homemade paneer flavoured with chilli flakes and fresh coriander.

A few days after returning from ahmedabad i needed to use up the milk that was lying frozen in my freezer….the milk delivery guy couldn’t remember to suspend our service for a few days, and since the plants i have need to be watered, my maid has the house keys. So she stacked the unused packets up into the freezer…so that was 12 litres of frozen milk by the time i came back!!

What followed was lassi, custard, china grass and more milk based desserts and just as i was getting tired of the sugar overload, i thought, well why not spiced or flavoured paneer…i remember my namesake had made this eons ago and i had bookmarked it, but as always didnt try it out!! here was my chance. i didnt quite remember how she made it, nor did i bother to turn on the laptop and search for it cos by that time, i’d have overboiled or burnt the milk anyways…so i went ahead with what i thought would work!!

i also managed a few step by step… so here it is

boil 1/2 litre of  milk on a medium flame, when it begins to rise up, turn on the lowest heat possible and add 3 tablespoons of finely chopped fresh coriander leaves and 1/2 tablespoon of red chilly flakes and stir for 30 seconds

now add 1 tablespoon of lemon juice to the milk and stir till it begins to curdle, it will take a few seconds for the curdling to begin, keep stirring it till you can see the whey separated from the milk solids.

turn the heat off and leave it to cool a bit. About 15 minutes.

place a wide strainer on a wide mouthed vessel and place a cheesecloth or any clean absorbent thin cotton material on the strainer. Pour the milk mixture into the cloth – strainer set up and leave it for 15 minutes.

Gather up the ends of the cloth and tie it up like a package and hang it somewhere with a vessel underneath to catch the drippings. I took my namesake’s idea and tied it to the pipe of the tap in the sink so the liquid would drain out into the sink. after 30 mins and most of the liquid has drained out, place it on a flat surface with a heavy weight on top. I used my stone mortar to do this, but a heavy vessel filled with water will also work well. Remove the paneer from the cloth, cut into chunks and eat as it is, with crackers or in a salad.

I couldn’t finish all of it at one go (since K hates paneer) and so a few days later, i lightly toasted the chunks on a nonstick pan with a few drops of oil and a crackle of pepper and a dash of salt… yumm!

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About arundati

Home lover...Rains...Sea(esoteric child of the water god)...treks...nature wilds...Trains...Garfield...Alstroemeria blooms...Sunflower stretches...Spot 6 differences...Crossword attempts...Supper Nags...No sleepless nights...

23 responses »

  1. This was posted in 2010 so not sure if you will see this
    Will this paneer work on BBQ skewers with vegetables? I have to accommodate some veggies at a BBQ! if it will remain in cubes (without melting) this looks perfect

    Reply
    • Yes it will if the chunks are about 2 x2 inches and the time on the grill is less than 2 mins. Paneer begins to melt and get rubbery when placed for too long on a grill. Flash grilling for short bursts at high heat is best. Let me know how it turned out

      Reply
  2. hey i got to know bout this a few days back & now it keeps showing up reminding me to make these…. lovely chunks… wonderful posts with pics… i m a newbie on the blog scene … do drop by :)

    Reply
  3. Paneer is zindagi to me.. and knowing how to make some at home is like a “wow” moment for me.. going home this weekend.. will surprise my mom with this new finding and talent.. :p.. any other updates as to where can i use this paneer.. thnx for this article.. i am becoming a follower of your blog just for the recipes.. next will try b@m burning pickle :)..

    Reply
    • hi ayush, thanks for following escapades, try out the pickle…as for the paneer, in salads, over toast or with crackers is best to enjoy the flavours… you can also use it in a sabzi with less masala so that the natural flavours come through… good luck and have a good trip home!

      Reply
  4. A brilliant idea Arun! I have to try this, even though I stringly argue that making paneer is the Indian equivalent of churning cheddar…

    Reply
  5. Nice save! I love paneer, but I’ve never tried making it at home. I’ve always assumed that my kitchen was nowhere near sanitary enough.

    Reply
  6. I think I will start liking Paneer from now on :)..loved the idea…

    Reply
    • if you like me only ate white rubber instead of paneer, then you will also convert… this was simple and full of flavour…and very accommodating!!

      Reply
  7. This namesake also made it after inspiration from the other namesake: http://chefatwork.blogspot.com/2009/04/italian-style-paneer.html

    Reply
  8. Great recipe. This is definitely worth a try.

    Reply
  9. Congrats on your 200th post..love the idea of flavored Paneer,never had it before.It will be tasty as a starter if served toasted..so many ways to serve it:):)

    Reply
  10. Love the new look of your blog. The masala paneer is interesting. No marinade reqd just toast and indulge.

    Reply
  11. Congrats on the milestone..and paneer looks great

    Reply
  12. I made paneer recently, it curdled well, but couldnt get cubes out of it.It sort of crumble.I am not sure what went too.Yours look lovely…love your new blog look.

    Reply
    • hi sumi, sorry that the paneer crumbled, it could be due to several things, try adding a little more lemon juice / white vinegar, cook it till you can see the whey separating from the solids….drain out all the water well and tie the potli real tight, the weight that you place on the potli also has to be real heavy…. try it and see… good luck

      Reply
  13. Hi Dear. I love this masala paneer and m so glad u made it. I stuff them in my sandwich.and they are just amazing.

    Reply
  14. Nice blog makeover Aru.. checking it out after a very long time.. Nice recipe too.. will try it..

    Reply
  15. This is a cool flavor, I made one with hot sauce..chili Paneer.

    Reply
  16. Vidhu Mittal’s Pure and Simple has a similar recipe, which I’ve been wanting to make – she uses some of this stuff on slices of tomato for a starter – your cubes have turned out perfect, i prefer to use white vinegar though for curdling

    Reply
  17. What a fab to ides to spice up good old bland Paneer, very creative and looks delicious!:)

    Reply

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