Sunday, March 10, 2013

Homemade Paneer


For second week of BM 26, I choose cooking from book. Hope you will be thinking it’s a easy topic but srivalli gave a twist, which made most of us to scratch the head. Here is the twist, from any three book, pick one ingredient and cook three different combination.

I choose paneer as my ingredient and combination are Basic, Rice and Indian sweet. Today it’s going to be basic, home made paneer. I haven’t tried paneer using curd, this is my first time it smelled awesome. Recipe source is Mrs S. Mallika Badrinath.

Ingredients:


Milk
1 litre
Fresh curd
1 cup
 
 
 

 

Directions:

  1. Heat milk in a heavy bottomed vessel; keep stirring occasionally to avoid burning. When it starts to boiling, add curd and reduce the flame. Gentle stir the milk once or twice, when the milk curdles completely and water separated, remove from heat.
  2. Cool for 5 minutes and strain through a muslin cloth or pour it over a sieve. Hand the muslin cloth till all water drains by itself (half hour).
  3. Don’t squeeze, put this on a flat plate with cloth, press with another plate and put a heavy weight on top of it.
  4. After one hour remove the weight and take the paneer out of the cloth and cut into desired shape.
  5. The water which is drained from milk is called “whey” which is very nutritious, can be used in gravies and for roti dough’s.
Tips:
  • Instead of curd you can use 2 Tablespoons lemon juice with 2 Tablespoons water to dilute it. Wash the paner in running water before hanging it. This is to remove the lemon smell. If you skip this step it will reflect in your dish.
  • If your using this paneer to make sweet don’t put weight on the paneer after the water is drained by itself, gently squeeze once or twice and use accordingly.
  • When shallow frying heat oil moderately, no smoke should be seen.
  • After frying, plunge it to warm water until it is required, this helps to keep the paneer soft.
  • Most of the paneer used gravies, it should be added before removing from heat, if the gravy is boiled after adding paneer then it will lose its shape.
 
 
 
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22 comments:

Rinku Naveen said...

Perfectly made paneer!

Corporate to Kitchen said...

Thatz a great idea to use curd. I love the perfect cubes of paneer you have made.

vaishali sabnani said...

Manju..infact I always make paneer with curd..and it surely turns out soft..love those white cubes!

Srivalli said...

:)..thanks for trying it out and getting the right combo....we always make with a mix of either lemon, curds or vinegar as well..

Ramya Krishnamurthy said...

always i like the homemade paneer

Gayathri Kumar said...

Paneer cubes have turned out perfect Manju. Very important post for beginners..

Priya Suresh said...

Homemade paneers are the best always, thats sounds a great idea to use curd, i usually goes for lemon juice, have to make some soon.

Harini-Jaya Rupanagudi said...

Lovely paneer..I have never tried making paneer with curd!

sasisuresh said...

Very good explaination of making paneer.Well done Manju

sasisuresh said...

Wow very good explaination of making paneer.I am going to try it out today.Well done Manju

veena krishnakumar said...

Paneer looks perfect!!!!

veena krishnakumar said...

Paneer looks perfect!!!!

sushma said...

Looks perfect. Its always good to make paneer at home.It taste awesome.

Foodiliciousnan said...

Hand never tried paneer with curd. This looks superb and such perfect cubes!

Sandhya Ramakrishnan said...

Perfectly made paneer! very important and essential post for newbies :)

Padmajha PJ said...

The paneer cubes looks perfect.Home made stuffs are the best!!

Padmajha PJ said...

The paneer cubes looks perfect.Home made stuffs are the best!

Chef Mireille said...

looks perfect - I've only ever used the store bought paneer

Shylaja Praveen said...

i usually prepare with lemon juice.Love the perfect shape of the paneer.

Nivedhanams Sowmya said...

love your tips and notes.. one doubt is you have not to boil the gravy after adding the paneer as it will loose it shape. is it true even if I shallow the paneer and add it to the gravy and allow it to boil - will it break?
Sowmya
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Manju said...

@sowmya
Always you need to add paneer 1-2 minutes before you turn off. Even you shallow fry. Soak fried paneer in warm water until you need it keeps your paneer soft. This from my personal experience

Pavani said...

Perfectly made paneer. Homemade paneer is always much better than the store bought one.