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!