How to make HomeMade Paneer | Indian Cheese

PANEER  --> is a star food ingredient in Indian Cooking…. Many of them are eager to receive different Paneer recipes also the good procedure to make the HomemadePaneer. May be the below stuff will be helpful to the readers :)

1. Use the fresh thick milk to prepare paneer. Do not use already boiled milk for making the paneer (this may be the remaining milk that you have used to prepare Tea or Coffee

2. Roll boil the milk well before you add the lemon juice or Vinegar for milk separation. Once you added the milk separation agents, mix it well and bring the milk into slow flame.

3.  You could add little curd and a pinch of salt along with the lemon juice / Vinegar to separate the milk. This method helps to get the soft texture paneer.

4. Once the milk is separated, use muslin cloth to strain out the whey water. Press out the water from strained milk solids.

5. Keep some weight over the milk solids for one hour to give the firm shape. This time the milk solids must be in the same muslin cloth.

6. Wrap the paneer with damp cloth and keep it in refrigerator to get the soft, chewy and fresh paneer. Cut the paneer into cubes whenever we needs in the cooking.

7. Quality of the milk is most important to produce the good texture Paneer. Usually the Paneer made of Packed milk in India is in chewy texture.

8. Quantity ---> Milk  - 1 litre, lemon juice - 2tbsp, Curd - 3tbsp, Salt - a pinch

PANEER BUTTER MASALA recipe video @ http://youtu.be/BPjCuIXgzcg

PANEER RECIPES @ www.chefrajin.blogspot.in   www.foodily.com/chefrajmohan

Paneer Chettinad

Onion, chopped – 100g

Green chillies, chopped – 1

Tomato – 30g

Ginger and Garlic paste – 10g

Paneer – 250g

Butter – 20g

Coriander leaves a few

Salt to taste

Chilli powder – ½ tsp

Coriander powder – 2tsp

Turmeric Powder -1/4 tsp

For Tempering

Refined oil – 50ml

Saunf- ¼ tsp

Cinnamon – 1small piece

Staranise – 1

Curry leaves a few

To grind Chettinadu Masala

Coconut – 150g

Pepper corns – 2g

Dry Redchillies – 4g

Coriander seeds – 5g

Saunf – 1g

Cashewnuts – 20g

Method of Preparation

1.     Heat oil in a kadai, add the chettinad masala ingredients in it and slightly fry. Take out and grind it finely.

2.   Temper and then add onion and green chillies. Fry it till the onion turns golden colour. Add the ground chettinad masala, ginger & garlic paste. Mix it.

3.     Add tomato into it, stir it well. Add the masala powders. Add little water and boil it.

4.     Put salt and paneer. Mix and boil it in medium flame till the masala get thick.

5.     Finally add butter and coriander leaves. Mix and serve hot.

South Indian Paneer 65

Oil – for deep frying

Paneer, Big cubes – 500g

Batter Ingredients as follows

Ginger paste – 2tbsp

Garlic Paste – 1 tsp

Chilli powder – 1 tbsp

Turmeric powder – ¼ tsp

65 Masala (readymade) – as needed

Salt to taste

Maida – 1 tbsp

Cornflour – 2tbsp

Lime juice – 2

MSG (Ajinomotto, optional) – a pinch

Food colour, as required

Method

1.Prepare thick batter with the batter ingredients. Add the paneer cubes in the batter, mix nicely.

2.Allow the paneer in batter for another 15 minutes. Heat the oil in meantime, deep fry the paneer cubes.

3.Once it is fried, take out and strain well. Serve with onion rings and tangy chutney.