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gobi ke parate

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  • preeti malik
      gobi ke parate   For the stuffing   1/2 kg. cauliflower   1/4 teaspoon turmeric powder   1/2 teaspoon chilli powder   1/2 teaspoon black pepper powder
    Message 1 of 6 , May 3, 2009
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      gobi ke parate

      For the stuffing

      1/2 kg. cauliflower

      1/4 teaspoon turmeric powder

      1/2 teaspoon chilli powder

      1/2 teaspoon black pepper powder

      1/2 teaspoon coriander-cumin seed (dhana- jeera) powder

      2 teaspoons pomegranate seeds, powdered

      2 tablespoons chopped coriander

      2 green chillies, chopped

      1 tablespoon ghee

      salt to taste

      For the dough

      1 1/2 teacups plain flour (maida)

      1 1/2 teacups wheat flour ( gehun ka atta)

      1/2 teaspoon salt

      1 teaspoon melted butter or ghee

      a little milk

      For the stuffing


      Cut the cauliflower into small pieces. Discard the lower hard stalks.


      Heat the ghee in a tava, add the cauliflower, turmeric powder and salt. Sprinkle very little water and cook on a slow flame until the cauliflower is soft.


      Add the chilli, black pepper, coriander-cumin seed and pomegranate powders.


      Mix very well, cook for 1 minute and remove from the fire.


      Cool and mash thoroughly. Add the coriander and green chillies and mix well..

      For the dough


      Mix the plain flour, wheat flour, salt and butter. Add enough milk to make a soft dough.


      Knead the dough very well and keep aside for 15 minutes.


      Divide the dough into 12 equal parts and roll out into rounds with the help of a little flour.


      Cook each round very lightly on a tava and keep in folded wet napkin.

      How to proceed


      When you want to serve, take one roti, spread a little stuffing, put another roti on top and press, particulary around the edges.


      Cook on a tava on both sides using ghee or oil until crisp.


      Serve hot.
    • seema agarwal
      i am posting some indian bread recipes i hope everyone like   Regards Seema     NAAN   Ingredients:- -4 cups white flour (Maida)  -1/2tsp Baking powder 
      Message 2 of 6 , May 3, 2009
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        i am posting some indian bread recipes i hope everyone like

        -4 cups white flour (Maida) 
        -1/2tsp Baking powder 
        -1tsp salt 
        -1/2cup Milk 
        -1tbsp Sugar 
        -4tbsp Oil 
        -1tsp Nigella seeds (kalunji) 
        -Sift the flour, salt and baking powder into a bowl and make a well in the middle. 
        -Mix the sugar, milk, eggs 2tbsp of oil in a bowl. 
        -Pour this into the center of the flour and knead adding water if necessary to form soft dough. 
        -Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. 
        -Knead the dough again and cover and leave for 2-3 hours. 
        -About half an before the naan are required, turn on the oven to maximum heat. 
        -Divide the dough into 8 balls and allow rest for 3-4 minutes. 
        -Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. 
        -Shape each ball of dough with the palms to make an oval shape. 
        -Bake the naan until puffed up and golden brown. 
        -Serve hot.
        MISSI ROTI

        2cups Whole Wheat Flour (atta) 
        2cups Gram flour (Beasn) 
        1tsp Cumin seeds (jeera) 
        2tbsp Dry fenugreek leaves (kasoori methi) 
        Red chili powder to taste 
        Salt to taste 
        A pinch of turmeric powder 
        2tbsp oil 
        Water to knead 
        Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well. 
        Make powder of fenugreek leaves and mix it to the flour. 

        Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. 
        Knead well again the dough and make balls. 
        Roll into a slightly thick chapati than usual. 
        Pre-heat the girdle (tawa) and cook with or without oil. 
        Note: It can also be cooked in an oven or tandoor.

        For Oven :

        Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour. 
        Heat the ghee so that it turns to liquid. 
        Now spread the ghee properly over entire surface. 
        Using a knife make a 2" cut lengthways and fold it inward .Now press it lightly towards the center. (Refer the picture). 
        Now roll like a chapati (not too big). 
        Put it in a pre-heated oven at 500-degree (broil). (Cover top oven grill with aluminum foil & Place Roti over it for easy baking) 
        When top side is done change the side and keep a check (till properly baked) 
        Spread butter over it.

        -50gms Corn Flour 
        -2tablespoon Ghee

        -Sift Corn flour and gradually add enough water to make pliable dough. 
        -Knead the dough for about 20 minutes. 
        -Leave covered with a damp cloth for about 10 minutes. 
        -Knead further for 5 minutes and divide into eight portions. 
        -Flatten each portion using damp hands, to make rounds. 
        -Cover the rounds, which are not being cooked with a damp cloth. 
        -Heat a griddle and brush with little ghee

        -11/2cup Whole Wheat Flour (Atta) 
        -50gms Maida 
        -1/2tsp Baking powder 
        -2tbsp oil 
        -Water to knead 
        -Mix wheat flour, maida, salt and baking powder and sieve them together. 
        -Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. 
        -Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) 
        -Heat an inverted griddle(tawa). 
        -Place the roti carefully over it and cook till done. 
        -Fold it like a handkerchief. 
        -Serve hot with hot vegetables.
        Dahi Roti (Curd Bread) 

        -21/2cups Chapati Flour (atta) 
        -1/2tsp salt (optional) 
        -1/3rd cup curd (dahi) 
        -4-5 tbsp warm water or as needed. 
        -Butter / ghee for serving 
        -Take flour in a large mixing bowl. Add salt and curd and rub them with your fingertips until well blended. Make pliable dough using water and set aside for 30 minutes covered with damp cloth. 
        -Make Ping-Pong size balls of the dough and roll like a chapati using dry flour. 
        -Pre-heat the griddle and cook the chapatis on each side. 
        -Butter the chapatis generously and serve hot with lentils, vegetables or curries.
        Palak (Spinach) Paratha 

        -2 cups Chapati flour 
        -1 cup Spinach (palak), finely chopped and steamed 
        -1tbsp. oil 
        -Salt to taste 
        -1/4th tsp. chili powder or black pepper powder 
        -Oil / butter to shallow fry 
        -Drain the steamed spinach and cool it to room temperature. 
        -Now mix all ingredients- flour, spinach, salt, chili powder, cumin seeds and 1 tbsp. oil . Add enough water to make a dough of rolling consistency. 
        -Cover it and keep aside for 30 minutes. 
        -Then make small balls and roll them like parathas. 
        -Put the paratha on the tawa (Griddle) and make like you make any paratha. 
        -Serve hot with home-made butter,curd or chutney of your choice.
      • seema agarwal
        some cottage cheese recipes regards Seema Paneer Tikka Masala Ingredients:   Simple yet special, this dish has a tangy flavor.  In this dish we marinate
        Message 3 of 6 , May 4, 2009
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          some cottage cheese recipes
          Paneer Tikka Masala
          Simple yet special, this dish has a tangy flavor.  In this dish we marinate paneer in lemon juice, ginger, garlic, green chili, coriander, chili powder and salt, and then cook with onions and yogurt.
          1. 5 tsp. lemon juice
          2. 1 tsp. grated ginger
          3. 2 garlic cloves, crushed
          4. 2 green chili, chopped
          5. 3 tbsp. chopped coriander
          6. 1 tsp. chili powder
          7. salt to taste
          8. 250g paneer cut into cubes.
          9. 2 tbsp. vegetable oil
          10. 2 onions, chopped in 1-inch long thin slices
          11. ¼ tsp. turmeric powder
          12. 3-4 tbsp. thick yogurt
          13. ½ cup milk.
          For Garnishing:
          Some chopped coriander.
          1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
          2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
          3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
          4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

          1/2 c   Urad dal
          1/2     Moong dal
          1 c     Yogurt  
          Spice to taste (cumin and paprika)
          Oil for frying
          1/4 c   Milk

          Clean dal, wash and soak in water for 4 hours.  Blend in blender at
          medium speed using the minimum amount of water required to keep paste
          moving freely.  Add salt and start heating oil.
          Drop spoonfuls of batter in the hot oil using a large tablespoon.  Fry
          until golden brown.  Drop in water.  Let it soak till ready to serve.
          Beat yogurt with milk.  Add spice according to taste.  Squeeze out water
          from the vada and add yogurt.  Serve.
          Finger Chips

          - 5-6 potatoes
          - Oil for frying
          - ¼ tea spoon Red chilly powder
          - ½ tea spoon mango (aamchur) powder
          - Salt to taste
          - Peel the skin of the potatoes and cut it into long and thin strips.
          - Add salt according to taste. 
          - Heat around ½ liter of oil for frying.
          - Put the cut potatoes in the pan for frying for around 2-3mins.
          - When the potatoes become little pinkish in color and crisp remove it on a tissue paper to soak the excess oil from the potatoes.
          - Now add red chilly powder and mango powder..
          Your delicious and simple Finger chips are ready to eat.
          Grilled Paneer
          An excellent recipe for your barbecue party.
          For Paneer:
          1. 2l whole milk
          2. 4 tbsp. white vinegar (approximately)
          3. 1 green chili chopped finely (optional)
          4. 2 tbsp. fresh chopped, coriander (or any other herb)
          5. 1 garlic clove, minced
          6. salt to taste
          For Marinating:
          1. 2 tbsp. olive oil
          2. 1 tbsp. white vinegar
          3. 1 tsp. lemon juice
          4. 1 tbsp. fresh chopped coriander (or any other herb)
          5. ½-inch ginger, grated
          6. salt to taste
          For Garnishing:
          Some fresh chopped coriander (or any other herbs)
          1. Boil the milk.
          2. When it comes to a boil add 4 tbsp. of vinegar.  Wait till the milk curdles and separates.  In a few seconds milk will separate and cheese will float in a pale greenish liquid.
          3. Remove from heat.
          4. Strain through a muslin/cheese cloth.
          5. Mix green chilies, coriander, garlic and salt in the paneer while its still in the muslin cloth.
          6. Bring together the four corners of the cloth so as to form a bag with the paneer inside.  Tie a knot around the paneer with the help of one corner of the cloth.
          7. Place the bag of paneer on a flat surface and cover it with a flat object and press gently with hands to remove the excess water.  Press lightly for 2-3 minutes till the paneer is set.
          8. Remove the paneer from the cloth and let it cool. (A good paneer should not stick to the cloth at all.)
          9. Cut into 1-inch cubes.
          10. Mix together all the ingredients for marinating.  Marinate paneer in the mixture for 3-4 hrs.  Arrange the paneer in a wooden skewer and grill till it starts browning on the edges.  Sprinkle some more herbs to garnish and serve hot.
        • seema agarwal
            Malai Peda   Category: Dessert   Author: HS   Date: 6/5/2006 6:22:00 AM   Hits: 726   Rating:  ( 1.0 ) by 1 users Ingredients: 3 cups cups milk 6
          Message 4 of 6 , May 4, 2009
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            Malai Peda
              Category: Dessert
              Author: HS
              Date: 6/5/2006 6:22:00 AM
              Hits: 726
              Rating:  ( 1.0 ) by 1 users
            3 cups cups milk
            6 tbsp. sugar
            A pinch of citric acid, mixed with 2 tbsp. water
            1/2 tsp saffron strands
            1tsp. corn flour
            1/2tsp green cardamom seeds (ground)
            1tsp almonds (flaked)
            1tsp. pistachios (flaked)
            Boil the milk until it is reduced to half.
            Add sugar and boil for another 5 minutes.
            Now add the citric acid mixture gradually, until the milk curdles a little.
            Then add the saffron and corn flour to the milk.
            reduce the heat and go on cooking ,constantly stirring until the mixture leaves the sides of the pan clean.
            Add cardamom powder and mix well. Allow it to cool.
            Make ping-pong size balls of the mixture.
            Decorate with nuts and serve.
              Category: Dessert
              Author: HS
              Date: 4/17/2006 4:07:00 AM
              Hits: 2310
              Rating:  ( 1.0 ) by 1 users
            Whole Milk - 1 litre
            Sugar 3/4 cup
            Pistachio - chopped 1 tbsp
            Kesar ( Saffron strands 10 Nos)
            1. Boil milk on low heat until nearly reduced to 1/3rd.
            2. Dissolve kesar (if using) in cold milk and add.
            3. Add sugar and simmer for some more time until milk thickens (adjust quantity of sugar to taste).
            4. Take it off the heat and add pistachios.
            5. Cool and refrigerate.
            Eggless Cake
              Category: Dessert
              Author: Rosie
              Date: 4/13/2006 5:53:00 AM
              Hits: 1832
              Rating:  ( 2.0 ) by 3 users
            Sweetened Condensed Milk 200 grams
            Maida or Plain Flour 250 grams
            1 tsp baking powder
            1/2 tsp baking soda (soda bicarbonate)
            2 tsp icing sugar
            1/2 cup Melted Butter
            1/2 tsp vanilla essence
            100 ml milk
            40 grams Cocoa Powder
            100 ml Coke or Sprite or any Fizzy Drink
            Powdered sugar - 3 table spoons ( Note that the condensed milk is already sweet so you need not add much sugar)
            1. Sieve flour twice to air it well.
            2. Add the baking powder, baking soda, sugar, cocoa powder .
            3. Keep Aside.
            4. Take mixing bowl add the Condensed Milk.
            5. Add melted butter and beat till smooth.
            6. Add the flour spoon by spoon, mixing into the condensed milk mixture.
            7. In between, add milk as required if the batter becomes stiff.
            8. Beat the batter with an egg beater for about 5 to 7 minutes.
            9. Add the coke and mix gently till the mixture becomes smooth.
            10. Add the Vanilla essence.
            11.Take a greased cake tin pour the mixture in the tin.
            12.Pre-heat over to 300 Centigrade.
            13 Cook at 200 C for 5-7 minutes and then reduce the temperature to 150 C and let it cook for 35 minutes.
            14.Check with a fork, if the batter sticks to the fork, then cook it bit more.
            15.Take the tin out and let it cook.
            16. Invert it onto a plate .
            17. Dust some icing sugar on top.

            TIP: The consistency of the batter should be such that when you pour it in the cake tin it should level itself, you should not have to use spoon to level the mixture..
              Category: Dessert
              Author: TK
              Date: 4/3/2006 4:08:00 AM
              Hits: 1054
              Rating:  ( 2.0 ) by 3 users
            Maida ( White Flour) 2 cups
            Sugar 1 1/2 cups
            Buttermilk or Sour Yoghurt 1/2 cup ( this is needed for fermentation)
            Saffron few strands or some red food colouring
            Cooking Oil (for deep frying)
            1 tsp. of Warm Ghee
            Cardamom Powder (Ilaichi Powder)
            Mix together 1 cup of Maida and buttermilk /yoghurt to make a smooth batter, Add water if necessary.
            Leave it overnight at room temperature.
            Next morning mix in the remaining Maida and warmed up ghee.
            Add the saffron/food coloring and mix well
            Leave this mixture aside.

            Chasni ( Sugar syrup)
            Bring the water to boil and add the sugar and let the water evaporate while stirring.
            Once the sugar serup tends to thicken up take some liquid in between fingers to see if a thread is being formed or not.
            Once done remove it from heat and let it cool.

            Now heat the oil in the deep fry pan and pour the batter in cocentric rings using a cake decorating pipe.
            Fry until crip and golden brown.
            Dip in sugar syrup for about 1/2 a minute and take it out.
            Serve on a platter, dusted with cardammom powder and powdered sugar.
            PETHA (sweatened white Pumpkin)
              Category: Dessert
              Author: Hs
              Date: 2/21/2006 1:46:00 AM
              Hits: 883
              Rating:  ( 3.0 ) by 2 users
            1. 1 kg of White Pumpkin (Safaid Petha)
            2. 2 tsp. of Chemical Lime (Chuna)
            3. Sugar 750 grams
            4. Lime or Lemon Juice 1 tablespoon
            5. Rose Water or Kewra water few drops
            6. Water 1 Litre
            7. Choti Ilaichi Powder ( Cardamom Powder)

            1. Peel the pumpkin , cut it off insot small pieces , discard the seeds.
            2. Prick the pieces with a tooth pick.
            3. Tale some water and put in 1 tablespoon of lime or lemon juice in the water and soak the pumpkin pieces for about 2 hours.
            4. After 2 hours take the pieces and wash them in cold running water.
            5. Take some water and put the Lime ( Chuna) in it and put all the pumpkin pieces in it for about 2 hours).
            6. Take the pieces out and wash in running water thoroughly.
            7. Take more water and boil the pumpkin pieces in it until it gets cooked ( once it gets cooked it turn transparent)
            8. Make Chasni ( Sugar srup by boiling some water and puttin gin the sugar, lemom juice and the ilaichi powder. ( One thread sugar syrup is fine, pinchthe sugar syrup between your forefinger and thumb and when you open the finger you would see one strain)

            9. Transfer the cooked pumpking peices in the warm sugar syrup.
            10. sprikle some rose water or kewra water.
            11. Let it cool down.
          • Dr. Ranjan Kumar Gupta
            Superb Sweets . I wish more people would share Sweets recipes! Thanks. Dr. Ranjan Kumar Gupta
            Message 5 of 6 , May 5, 2009
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              Superb Sweets . I wish more people would share Sweets recipes! Thanks.

              Dr. Ranjan Kumar Gupta
            • uma narendar
              KAPI CHO PANEER   Preparation Time : 10 mins. Cooking Time : 10 mins. Serves 4. Ingredients    2 cups paneer (cottage cheese), cut into 12mm. (½ ) cubes
              Message 6 of 6 , Jul 12 4:18 AM
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                KAPI CHO PANEER

                Preparation Time : 10 mins.
                Cooking Time : 10 mins.
                Serves 4.
                 2 cups paneer (cottage cheese), cut into 12mm. (½") cubes
                 1 tsp chopped garlic
                 ½ tsp chopped ginger
                 1 tsp chopped green chillies
                 1 tsp tomato ketchup
                 2 tbsp soya sauce
                 ½ tsp chilli sauce 
                 2 tsp cornflour mixed with ½ cup water
                 4 tbsp oil
                 salt to taste
                For the garnish
                 ½ cup spring onion greens, chopped
                1. Heat the oil in a wok or frying pan on a high flame. Add the paneer cubes and cook on a high flame for a few minutes till the paneer is golden brown. Remove, drain on absorbent paper and keep aside.
                2. In the same oil, add the garlic, ginger and green chillies and stir-fry for a few seconds. Add the paneer cubes, tomato ketchup, soya sauce, chilli sauce and salt and mix well.
                3. Add the cornflour paste to the mixture and cook for 1 to 2 minutes.
                4. Serve hot garnished with the spring onion greens.
                FRUIT SANDESH
                Creamy sandesh (Bengali classic) topped with fresh fruits.

                Preparation Time : A few min.
                Serves 4.
                 2 cups freshly made paneer 
                 4 to 6 tablespoons icing sugar
                 a few drops kewda essence or rose water
                 1 cup fresh fruits 
                1. Knead the paneer with the sugar to form a smooth dough. Add the kewda essence and knead again.
                2. Divide the mixture into 2 parts and slightly saute 1 part in a non-stick pan for about 4 to 5 minutes.
                3. Mix the sauteed dough with the remaining dough and knead again.
                4. Roll out this mixture to 12.5 mm. (1/2 ") thickness.
                5. Using a cookie cutter, cut out rounds and place on serving plates.
                6. Decorate with sliced fruits of your choice.
                7. Chill and serve.
                Best if freshly made. Try not to store for more than a day or two. 
                You can use a tablespoon of fresh cream to soften the paneer dough. 
                A very famous Far Eastern speciality. Paneer, mushrooms and capsicum skewers served with a peanut marinade.

                Cooking Time : 15 min.
                Preparation Time : 25
                Makes 6 skewers.
                Main Recipe
                 200 grams paneer, cut into 25mm. (1") cubes
                 4 capsicum (green, yellow, red if available) cut into 25 mm. (1") cubes
                 12 large mushrooms
                For the peanut sauce
                 1/2 onion, chopped
                 2 cloves garlic
                 2 tablespoons peanut butter
                 1 tablespoon brown sugar
                 1/2 cup of coconut milk 
                 1 stalk lemon grass
                 1 teaspoon chilli powder
                 rind of 1/2 lemon
                 juice of 1/2 lemon
                 1 teaspoon oil
                 salt to taste
                For the peanut sauce
                1. Heat the oil in a pan and fry the onions and garlic till soft. Add the remaining ingredients except the lemon juice and simmer for 10 to 15 minutes.
                2. Turn off the heat, remove the lemon grass and the lemon juice.
                3. Cool and keep aside.
                How to proceed
                1. In abowl, mix the sauce with the vegetables and the paneer carefully, so as not to break them.
                2. Allow to stand for 15 to 20 minutes.
                3. Put the vegetables and the paneer alternately on six bamboo skewers.
                4. Heat the oil on a tava and place the skewers on the tava. Grill on all sides till the vegetables brown lightly. Serve with extra sauce.
                You can use any other vegetables of your choice. 
                You can also grill the satay on a barbecue grill. 
                Paneer forms the base of this dish which is then topped with spinach to form a mildly spiced dish.

                Cooking Time : 30 min.
                Preparation Time : 15 min.
                Serves 6.
                For the paneer layer
                 150 grams paneer
                 2 slices bread
                 2 boiled and mashed potatoes
                 3 tablespoons fresh curds
                 1 tablespoon chopped coriander
                 3 green chillies, chopped
                 2 tablespoons plain flour (maida)
                 1/4 teaspoon soda bi-carb
                 salt to taste
                For the spinach layer
                 4 teacups finely chopped spinach
                 1 teacup finely chopped fenugreek (methi) leaves 
                 a pinch soda bi-carb
                 1 onion, chopped
                 3 green chillies, chopped
                 2 teaspoons cornflour
                 25 mm. (1") piece ginger, finely chopped
                 3 tablespoons oil
                 salt to taste
                For the decoration
                 tomato slices
                 grated paneer 
                For the paneer layer
                1. Soak the bread slices in the curds for 10 minutes.
                2. Crumble the paneer and knead very well.
                3. Add the soaked bread slices, potatoes, coriander, green chillies, flour, soda bi-carb and salt and mix very well.
                For the spinach layer
                1. Add 2 teaspoons of water and the soda bi-carb to the spinach and fenugreek and cook on a slow flame until soft.
                2. When cooked, drain out the water and blend the leaves in a liquidiser.
                3. Heat the oil and fry the onion for 1 minute.
                4. Add the green chillies, cornflour and ginger and fry again for a few seconds.
                5. Add the blended leaves and salt.
                How to proceed
                1. Heat a well greased tava. Spread the paneer layer evenly all over the tava, by pressing with the back of a spoon or by hand.
                2. Top with the spinach layer and cook for 7 to 8 minutes on a medium flame.
                3. Decorate with tomato slices and grated paneer.
                4. Serve hot.

                Cooking Time : 15 mins.
                Preparation Time : 10 mins.
                Serves 4.
                 1 cup broccoli florets
                 1 cup potato, cut into 12 mm. (½") cubes
                 ½ cup paneer (cottage cheese), cut into 12 mm. (½") cubes
                 ½ cup peeled white baby onions
                 1 tsp ginger-garlic paste
                 1 tsp chilli flakes (paprika)
                 1 tsp oil
                 salt to taste
                1. Heat the oil in a pan, add the ginger-garlic paste and baby onions and sauté for a few minutes.
                2. Add the potatoes and salt and sauté for another 4 to 5 minutes.
                3. Add 2 to 3 tbsp of water and broccoli and cook till the potatoes are done.
                4. Add the paneer and chilli flakes, mix well and sauté for 4 to 5 minutes.
                5. Serve hot.
                Paneer is a by-product of milk and is surprisingly easy to make if you follow these simple steps.

                Cooking Time : 10 min.
                Preparation Time : few
                Makes 250 to 300 gms.
                 1 ltr full cream milk
                 2 teaspoons lemon juice
                1. Put the milk to boil. When it starts boiling, switch off the gas and wait for a while.
                2. Add the lemon juice and when it curdles, drain on muslin cloth.
                3. If you want solid paneer, put some weight on the drained paneer and leave it on for some time.
                4. Use as required in the recipe.
                You can also use vinegar or citric acid crystals instead of lemon juice. 
                Cooking Time : 10mins.
                Preparation Time : 30 mins.
                Makes ¾ cup.
                 2 cups low fat milk
                 1 cup low fat curds, beaten
                1. Put the milk to boil in a broad pan. When it starts boiling, add the low fat curds and mix well.
                2. Remove from the heat and stir gently until the milk curdles.
                3. Strain and tie the curdled milk in a muslin cloth. Hang for about half an hour to allow the whey to drain out and use as required.
                If you want firm paneer, cover the block with a heavy weight to compress the paneer. This way you will be able to cut cubes from the paneer

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