Paneer is the most common Indian form of cheese. It is a non-melting Farmer cheese that is similar to acid-set fresh mozzarella and queso blanco, except that it does not have salt added.
There are a number of paneer recipes in India. Paneer is considered as a food of celebration. So, the recipes using this Indian cottage cheeses is meant for some special occasions or celebrations, as well as are a treat for the family, from time to time. The recipes range from stuffed breads to curries to desserts.
Paneer is prepared by acidification of milk which results in curding. The excess water is removed and the solidified milk is pressed in a cloth. This is called paneer and is cut into various shapes as per the requirement. To prepare some delicious dishes, it can be used as cubes or grated or even mashed.
Ingredients:
1 litre Milk
11/2tsp vinegar or 1/2tsp lemon juice or citric acid
How to prepare paneer:
- Boil the milk in a pan.
- When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while
stirring.
- If citric acid is being used, dissolve it in 2-tbsp water before adding.
- When milk curdles full turn off the gas and keep aside for 5 minutes.
- Pour it on to a cotton/muslin cloth and tie it with a tight knot.
- When all the water is drained from the paneer shape it into a rectangular block.
- Now place the cloth under heavy weight for 2-3 hours before using it.
Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough
Sunday, September 20, 2009
Salted Egg - 咸鸡蛋
Ingredients:
1 Bowl Salt
1 Bowl Water
Eggs
Star anise
Cinnamom Stick
Cloves
(1:1) Measurement
Method:
1. Boiled the salt and water then put it aside to let it cold
2. Pour the salted cold water into the jar which contain the eggs and make sure the water is cover over the eggs
3. Cover the container and keep in the room temperature for at least 28 days
1 Bowl Salt
1 Bowl Water
Eggs
Star anise
Cinnamom Stick
Cloves
(1:1) Measurement
Method:
1. Boiled the salt and water then put it aside to let it cold
2. Pour the salted cold water into the jar which contain the eggs and make sure the water is cover over the eggs
3. Cover the container and keep in the room temperature for at least 28 days
Ras Malai
Ingredients:
200 g Cottage Cheese
2 cups Caster Sugar
1 lt Milk
1 tsp Cardamom Powder
1tsp Almonds (Chopped)
1tsp Pistachios (Chopped)
Method:
1. Mix milk, cardamom powder and 1/2 cup sugar.
2. Boil till gets reduced to its half.
3. Make balls from cottage cheese and flatten them in centre.
4. Prepare sugar syrup.
5. Boil the syrup over medium heat.
6. Put paneer balls in it and boil it for few minutes.
7. Add paneer balls in the milk sugar mixture.
8. Keep it for cooling.
9. Garnish with almonds and pistachios.
10. Ras Malai is ready to eat. Serve chilled.
200 g Cottage Cheese
2 cups Caster Sugar
1 lt Milk
1 tsp Cardamom Powder
1tsp Almonds (Chopped)
1tsp Pistachios (Chopped)
Method:
1. Mix milk, cardamom powder and 1/2 cup sugar.
2. Boil till gets reduced to its half.
3. Make balls from cottage cheese and flatten them in centre.
4. Prepare sugar syrup.
5. Boil the syrup over medium heat.
6. Put paneer balls in it and boil it for few minutes.
7. Add paneer balls in the milk sugar mixture.
8. Keep it for cooling.
9. Garnish with almonds and pistachios.
10. Ras Malai is ready to eat. Serve chilled.
Tiramisu
500 g Mascarpone
1/2 tsp Salt
3 Eggs Yolk
3 Eggs White
1 Bowl Milk
5 Tbs Nescafe Gold Coffee Powder
5 Tbs Caster Sugar
1 Pkt Sponge Finger
1 Cup Kahlua
1/2 tsp Salt
3 Eggs Yolk
3 Eggs White
1 Bowl Milk
5 Tbs Nescafe Gold Coffee Powder
5 Tbs Caster Sugar
1 Pkt Sponge Finger
1 Cup Kahlua
Sunday, September 13, 2009
Almond Slice Cookies
Ingredients:
1) Icing Sugar - 110gm
Flour - 50gm
2) Egg White - 60gm
Egg - 1
3) Flaked Almond - 150gm
4) Butter - 20gm
Method:
1) Mix all the 1) ingredients in a mixing bowl and set aside
2) Add in Egg White & Egg into the 1) mixture and stir well, then add the almond flakes
3) Add in melted butter into 2) and stir well
4) Wet a tablespoon and drop tablespoonfuls of mixture onto a baking tray spaced well apart.
Flatten with the back of the spoon
5) Bake in an oven preheated to 180'C/350'F for 12-15 mins. Remove while still hot
1) Icing Sugar - 110gm
Flour - 50gm
2) Egg White - 60gm
Egg - 1
3) Flaked Almond - 150gm
4) Butter - 20gm
Method:
1) Mix all the 1) ingredients in a mixing bowl and set aside
2) Add in Egg White & Egg into the 1) mixture and stir well, then add the almond flakes
3) Add in melted butter into 2) and stir well
4) Wet a tablespoon and drop tablespoonfuls of mixture onto a baking tray spaced well apart.
Flatten with the back of the spoon
5) Bake in an oven preheated to 180'C/350'F for 12-15 mins. Remove while still hot
Salmon with Brown Sugar & Bourbon Glaze
INGREDIENTS
4 tablespoons butter
110g/1/2 cup dark brown sugar
672g/4 (6 ounce) salmon steaks
80ml/1/3 cup bourbon whiskey
DIRECTIONS
Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.
Som Tum Salad
Ingredient:
Papaya
Ground Dried Shrimp
Garlic (Cloves)
Small Chillies (Grains)
Pepper (Grains)
Dried Red Chillies (Grains)
Jaggery
Fish Sauce
Tamarind Pod Water
Lemon Juice
Lettuce
Thursday, September 10, 2009
Gulab Jamum
Gulab Jamun is a popular dessert throughout the India and usually eaten at festivals or major celebrations, such as marriages, Diwali (the Indian festival of light) and the muslim celebrations of Eid Al Fitr and Eid Al Adha. Th
How to make gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
Ingredients:
1 cup Carnation Milk Powder
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough
For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying
How to make gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
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