Guest guest Posted June 28, 2009 Report Share Posted June 28, 2009 do you make your own paneer? i live in an indian neighborhood so can probably find it here. what should i look for in buying it? -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2009 Report Share Posted June 30, 2009 Hiiii ya I usualy make paneer at home n purchase it in rare case when we buy it we should check is it fresh...upper skin of paneer should as soft as inner part n n shouldn't small of milk or curd in it benefit of making paneer at home is...we can prepared flavoured paneer..like chili paneer mint paneer etc.. too Pratixa Shah --- On Sun, 28/6/09, bea pix <beapix wrote: bea pix <beapix Re: paneer burji Sunday, 28 June, 2009, 6:01 PM do you make your own paneer? i live in an indian neighborhood so can probably find it here. what should i look for in buying it? -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 Hi Pratixa We make our own Paneer but often buy also. What is your method of making paneer, especially flavored one? Vikas On Wed, Jul 1, 2009 at 8:36 AM, Pratixa Shah <pp111shah wrote: > > > Hiiii > > ya I usualy make paneer at home n purchase it in rare case > > when we buy it we should check is it fresh...upper skin of paneer should as > soft as inner part n n shouldn't small of milk or curd in it > > benefit of making paneer at home is...we can prepared flavoured > paneer..like chili paneer mint paneer etc.. too > > Pratixa Shah > > --- On Sun, 28/6/09, bea pix <beapix <beapix%40nyc.rr.com>> > wrote: > > bea pix <beapix <beapix%40nyc.rr.com>> > Re: paneer burji > <%40> > Sunday, 28 June, 2009, 6:01 PM > > > do you make your own paneer? i live in an indian neighborhood so can > probably find it here. what should i look for in buying it? > -- > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2009 Report Share Posted July 2, 2009 Hi the method of making paneer which i use is as follows Ingredients: 1 litre Milk 1/2tsp lemon juice or citric acid method Boil the milk in a pan. When it's boiling add lemon juice 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. pure in to a strainer keep the leftover water as it can be used for kneading chapati or paratha dough wash it 2 to 3 times with cold water 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. making of flavoured paneer paneer - spinach cubes Ingredients: 150 gms homemade paneer 4 leaves of spinach salt to test pinch of black pepper powder 1/2 tea spn green chili paste method finely chop spinach add salt n keep aside for 10 min. now drain water mix all ingredients n make a smooth dough shape it into a rectangular block mint paneer ingredients 150 gms homemade paneer 15 leaves fresh mint 2 tea spn finely chopped fresh coriander 1 green chili 1/2 tea spn lemon juice salt to test method make paste of mint coriander chili salt n lemon juice add this paste to homemade paneer n make a smooth dough shape it into a rectangular block paneer chili flex cubes ingredients 150 gms homemade paneer 1 tea spn red chili flex salt to test method mix all ingredients n make smooth dough shape into rectangular block kasoori methi (dried fenugreek leaf) - paneer cubes ingredients 150 gms homemade paneer 1 tea spn kasoori methi salt to test method as like chili flex cubes Like this we can make many kind of flavoured paneer as per our need and test Pratixa Shah --- On Wed, 1/7/09, Vikas <onevikas wrote: Vikas <onevikas Re: paneer burj Hi Pratixa We make our own Paneer but often buy also. What is your method of making paneer, especially flavored one? Vikas Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2009 Report Share Posted July 2, 2009 [Default] On Thu, 2 Jul 2009 14:34:24 +0530 (IST), pp111shah wrote: >the method of making paneer which i use Thank you so much for posting this! I've loved the paneer I've tasted. I can't wait to make my own. I believe it can be used in any recipe calling for cottage cheese, in addition to its uses in Indian dishes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2009 Report Share Posted July 3, 2009 Hi ya we can use it in any recipe and I don't know about other country , but india is too hot..so keep the block in container, fill whole container with water and store it in a refrigerator This way we can store it for 15 days Pratixa Shah --- On Fri, 3/7/09, Mary <tylin10 wrote: Mary <tylin10 Re: paneer burji Friday, 3 July, 2009, 1:30 AM [Default] On Thu, 2 Jul 2009 14:34:24 +0530 (IST), pp111shah (AT) (DOT) in wrote: >the method of making paneer which i use Thank you so much for posting this! I've loved the paneer I've tasted. I can't wait to make my own. I believe it can be used in any recipe calling for cottage cheese, in addition to its uses in Indian dishes recommends that you upgrade to the new and safer Internet Explorer 8. http://downloads./in/internetexplorer/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2009 Report Share Posted July 3, 2009 Sounds fantastic!!!!!!!!!!!! Im definitely trying this. Melissa On Behalf Of pp111shah Thursday, July 02, 2009 5:04 AM Re: paneer burji Hi the method of making paneer which i use is as follows Ingredients: 1 litre Milk 1/2tsp lemon juice or citric acid method Boil the milk in a pan. When it's boiling add lemon juice 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. pure in to a strainer keep the leftover water as it can be used for kneading chapati or paratha dough wash it 2 to 3 times with cold water 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. making of flavoured paneer paneer - spinach cubes Ingredients: 150 gms homemade paneer 4 leaves of spinach salt to test pinch of black pepper powder 1/2 tea spn green chili paste method finely chop spinach add salt n keep aside for 10 min. now drain water mix all ingredients n make a smooth dough shape it into a rectangular block mint paneer ingredients 150 gms homemade paneer 15 leaves fresh mint 2 tea spn finely chopped fresh coriander 1 green chili 1/2 tea spn lemon juice salt to test method make paste of mint coriander chili salt n lemon juice add this paste to homemade paneer n make a smooth dough shape it into a rectangular block paneer chili flex cubes ingredients 150 gms homemade paneer 1 tea spn red chili flex salt to test method mix all ingredients n make smooth dough shape into rectangular block kasoori methi (dried fenugreek leaf) - paneer cubes ingredients 150 gms homemade paneer 1 tea spn kasoori methi salt to test method as like chili flex cubes Like this we can make many kind of flavoured paneer as per our need and test Pratixa Shah --- On Wed, 1/7/09, Vikas <onevikas <onevikas%40gmail.com> > wrote: Vikas <onevikas <onevikas%40gmail.com> > Re: paneer burj Hi Pratixa We make our own Paneer but often buy also. What is your method of making paneer, especially flavored one? Vikas Quote Link to comment Share on other sites More sharing options...
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