Indian Cheese Paneer Channa
Ingredients| 1 stephen ceideburg |
|
|---|
Pour milk into a heavy 4-quart saucepan. Bring to a boil over
medium-high heat, stirring occasionally.
Reduce heat to medium and stir in buttermilk.
When the curds form a mass (you ll see a clear, pale-yellow whey
surrounding the curds), remove pan from heat, Let stand, partially
covered, for 10 minutes.
Line a colander with a double layer of dampened cheesecloth. Set the
colander in the sink or in a bowl if you wish to save the whey (see
note).
Gently pour the curds and whey into the cheesecloth.
Gather together the corners of the cloth, give one or two twists, and
tie with a kitchen twine.
Hang the cheesecloth bag over the faucet and let the cheese drain for
1 hour, or until it is as thick as yogurt (this is channa).
If the weather is warm, leave the cheesecloth bag in the colander,
set the colander on a plate to catch the drippings, and refrigerate
until the cheese has thickened.
Unwrap the channa and use immediately, or cover and store in the
refrigerator for up to 4 days.
Yields approximately 10 ounces.
Note: Save the whey for making your next batch of paneer, use it for
cooking lentils or pilafs, or add it to soups.
Paneer cheese: Snugly wrap cheesecloth around the channa to form a
"cake." Place on a cookie sheet, place another cookie sheet on top
and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3
bricks, a large pitcher of water). Let the cheese sit for 2 to
4 hours.
Use immediately, or cover and refrigerate for up to 5 days.
Yields 8 ounces (1 cup).
PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g
fat (4 g saturated), cholesterol and sodium content is not available,
0 g fiber.
PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g
fat (5 g saturated), cholesterol and sodium content is not available,
0 g fiber.
From an article by Lax Hiremath in the San Francisco Chronicle,
9/1/93.
Servings: 6
| Advertisements |
Also see ...
Indian Chutney Microwave
Cook all ingredients on high covered (100%) for 5 minutes. Stir. Cook uncovered for further 3 minutes. MAKES: 1 3/4 cups strongServings: 1/strong (Upload by user)
Cook all ingredients on high covered (100%) for 5 minutes. Stir. Cook uncovered for further 3 minutes. MAKES: 1 3/4 cups strongServings: 1/strong (Upload by user)
Indian Chutney
Combine and let sit overnight. Bring to a boil stirring constantly, until the mangos and onions are transparent. Add water if necessary to prevent burning. Adjust flavor for hotness and tartness. Pack hot into half pints, process 5 minutes in boiling water bath. &nb (Upload by user)
Combine and let sit overnight. Bring to a boil stirring constantly, until the mangos and onions are transparent. Add water if necessary to prevent burning. Adjust flavor for hotness and tartness. Pack hot into half pints, process 5 minutes in boiling water bath. &nb (Upload by user)
Indian Coconut Rice Pilaf
directions (From Julie Sahni s Classic Indian Vegetarian cookbook) soak 2c long grain rice in water, meanwhile boil 2c coconut milk + 1.5c water + 1t grated fresh ginger Drain and add the rice, bring to a boil again, cover, turn off heat. In separate pan, fry 4T oi (Upload by user)
directions (From Julie Sahni s Classic Indian Vegetarian cookbook) soak 2c long grain rice in water, meanwhile boil 2c coconut milk + 1.5c water + 1t grated fresh ginger Drain and add the rice, bring to a boil again, cover, turn off heat. In separate pan, fry 4T oi (Upload by user)
| Advertisements |
Indian Dressing
Put all ingredients in a small bowl, and stir. Let sit about 10 minutes. Tanya Heikkinen [email protected] University of Idaho From Fatfree Digest April May 1994, Formatting by Sue Smith (using MMCONV) strongServings: (Upload by user)
Put all ingredients in a small bowl, and stir. Let sit about 10 minutes. Tanya Heikkinen [email protected] University of Idaho From Fatfree Digest April May 1994, Formatting by Sue Smith (using MMCONV) strongServings: (Upload by user)
Indian Food Recipe
Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a f (Upload by user)
Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a f (Upload by user)
Indian French Toast
* (I like sourdough, and I recommend not using a really dark type.) Put everything but the bread and margarine into the blender/food processor/ other implement of destruction and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dis (Upload by user)
* (I like sourdough, and I recommend not using a really dark type.) Put everything but the bread and margarine into the blender/food processor/ other implement of destruction and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dis (Upload by user)
Indian Gravy
Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes. Add tomatoes & yogurt. Stir in salt & cook for 2 minutes. Pour in water & bring to a boil. Reduce heat & simmer (Upload by user)
Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes. Add tomatoes & yogurt. Stir in salt & cook for 2 minutes. Pour in water & bring to a boil. Reduce heat & simmer (Upload by user)
Indian Hominy
Soak the dried corn overnight in a bowl filled with the cold water. The following day, put the corn and water into an enameled pot. (Because the culinary ash reacts with metal, hominy must be processed in an enameled pot) Cover and bring to a boil over hight heat. When the w (Upload by user)
Soak the dried corn overnight in a bowl filled with the cold water. The following day, put the corn and water into an enameled pot. (Because the culinary ash reacts with metal, hominy must be processed in an enameled pot) Cover and bring to a boil over hight heat. When the w (Upload by user)
Indian Incense A Dough Incense
From Sandy Maine s "Herbal Incense" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 38. Posted by Cathy Harned. strongServings: 1/strong (Upload by user)
From Sandy Maine s "Herbal Incense" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 38. Posted by Cathy Harned. strongServings: 1/strong (Upload by user)
Indian Lentil Sandwich Spread Mcdougall
Combine all ingrediants in a small saucepan. Cook gently over low heat, stirring occasionally, fir 5 minutes to allow flavors to blend. Chill for one hour. Posted by Timo <[email protected]> to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995. :This is th (Upload by user)
TAG: mcdougall, ,
Combine all ingrediants in a small saucepan. Cook gently over low heat, stirring occasionally, fir 5 minutes to allow flavors to blend. Chill for one hour. Posted by Timo <[email protected]> to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995. :This is th (Upload by user)
TAG: mcdougall, ,
Indian Mango Sorbet
Mango sorbet are always delicious but this one has the added interest of lime and cardamom flavours. The recipe comes from the recently published "Quick and Easy Indian Vegetarian Cookery" by Sandeep Chatterjee. BBC Books, 1992, $16.95. Put 150 g sugar in a sm (Upload by user)
TAG: mango, sorbet, indian, ,
Mango sorbet are always delicious but this one has the added interest of lime and cardamom flavours. The recipe comes from the recently published "Quick and Easy Indian Vegetarian Cookery" by Sandeep Chatterjee. BBC Books, 1992, $16.95. Put 150 g sugar in a sm (Upload by user)
TAG: mango, sorbet, indian, ,
|
|
|
|
Indian Mayonnaise Dressing
Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger and cook gently 5 minutes, stirring frequently. Remove from heat and cool. In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, Mango Chutney and half and half (Upload by user)
TAG: dressing, mayonnaise, ,
Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger and cook gently 5 minutes, stirring frequently. Remove from heat and cool. In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, Mango Chutney and half and half (Upload by user)
TAG: dressing, mayonnaise, ,
Indian Papadams
"Papadams are delicious, spicy Indian crackers that traditionally require many ingredients and take days to make. They are prepared ahead in quantity and deep fried just before serving. This is a simplified version. It still requires time, but the results are worth it. (Upload by user)
TAG: papadams, dough, inches, rolling, water, large, indian, ,
"Papadams are delicious, spicy Indian crackers that traditionally require many ingredients and take days to make. They are prepared ahead in quantity and deep fried just before serving. This is a simplified version. It still requires time, but the results are worth it. (Upload by user)
TAG: papadams, dough, inches, rolling, water, large, indian, ,
Indian Pot Roast
Use this recipe for either regular meat or venison. Mash garlic and saute in butter. Salt meat and flour. Brown well on all sides in butter. Lay meat on bed of this sliced onion in lge. Dutch oven. Add the butter, spices and seasonings. Pour rum or wine over meat. A good po (Upload by user)
TAG: roast, butter, ,
Use this recipe for either regular meat or venison. Mash garlic and saute in butter. Salt meat and flour. Brown well on all sides in butter. Lay meat on bed of this sliced onion in lge. Dutch oven. Add the butter, spices and seasonings. Pour rum or wine over meat. A good po (Upload by user)
TAG: roast, butter, ,
Indian Samosas Easier
This recipe uses either spring roll wrapper or Egg roll wrappers to save time rahter the traditional pastry. They may be found in any Chinese store or in many groceries. These made be made ahead of time and frozen. Heat 2 Tbsp of oil in deep skillet. Add onions, ginger (Upload by user)
TAG: wrapper, minutes, ,
This recipe uses either spring roll wrapper or Egg roll wrappers to save time rahter the traditional pastry. They may be found in any Chinese store or in many groceries. These made be made ahead of time and frozen. Heat 2 Tbsp of oil in deep skillet. Add onions, ginger (Upload by user)
TAG: wrapper, minutes, ,
Indian Samosas
Pastry: Sift flour and salt into bowl. Stir in melted butter, then yogurt, then water. Stir together until blended. Dough will appear dry and lumpy. Roll dough on pastry board and cut into 2 to 3 inch circles . Filling: In a large frying pan, melt butter over moderate heat. (Upload by user)
TAG: filling, dough, ,
Pastry: Sift flour and salt into bowl. Stir in melted butter, then yogurt, then water. Stir together until blended. Dough will appear dry and lumpy. Roll dough on pastry board and cut into 2 to 3 inch circles . Filling: In a large frying pan, melt butter over moderate heat. (Upload by user)
TAG: filling, dough, ,
TAG: cheese, channa, cheesecloth, paneer, colander, curds, ,
Permalink--> In : Recipes - Ethnic