Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.
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Happy cooking!
Dershana
Starting on your first culinary expedition? Here's help. Do let me know if you require anything specific.
Cheers!
Boil 1 litre of full cream milk. Add a dessertspoon of fresh lime juice and a teaspoon of sour curd into the milk while it's still hot. Keep stirring as the milk curdles and seperates into paneer and whey. Place a thin muslin cloth over another vessel and pour this mixture through it so as to filter out just the paneer. Now, tie up and hang the cloth with the paneer inside so as to drain all the whey. Let stay for an hour or more.Place the paneer on a flat surface and place a heavy object on top so as to flatten it out. Let stay for sometime. Now, open cloth and cut paneer into cubes.
PS: If you want a low fat version, use 1 litre low fat milk and 1/4 litre full fat milk.
PS: The whey is rich in nutrients. It can be added to soups or used in the gravy in which you make the paneer.
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