Cooking Time: 20 mins Servings: 3
Preparation Time: 10 mins Category: Veg
Paneer is a fresh cheese common in South Asian cuisine. It is of Indian origin. In eastern parts of India, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Unlike most cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing one of the sources of protein for vegetarians in India. It is generally unsalted.
To prepare paneer, food acid (usually lemon juice, vinegar, citric acid or yogurt) is added to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to give it a good texture and appearance.
Now lets see how Paneer can be used in preparing a starter called Tawa Paneer Sticks.
Ingredients:
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Paneer - 250 gms
Onions - 2 (cut in cubes)
Green Chillies - 5
Garlic cloves - 4
Ginger - cut into small pieces not more than a tea spoon
Turmeric - 1/2 tea spoon
Salt - to taste.
Coriander/Cilentro - 1
Pudina/Mint leaves - 8 to 10
Olive oil/Refined oil - 1 table spoon
PS:- Paneer can be replaced with potatoes or soft chicken breast or fish. The prepartion time may vary when they are used.
Preparation Time: 10 mins Category: Veg
Paneer is a fresh cheese common in South Asian cuisine. It is of Indian origin. In eastern parts of India, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Unlike most cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing one of the sources of protein for vegetarians in India. It is generally unsalted.
To prepare paneer, food acid (usually lemon juice, vinegar, citric acid or yogurt) is added to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to give it a good texture and appearance.
Now lets see how Paneer can be used in preparing a starter called Tawa Paneer Sticks.
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| Tawa Paneer sticks |
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Paneer - 250 gms
Onions - 2 (cut in cubes)
Green Chillies - 5
Garlic cloves - 4
Ginger - cut into small pieces not more than a tea spoon
Turmeric - 1/2 tea spoon
Salt - to taste.
Coriander/Cilentro - 1
Pudina/Mint leaves - 8 to 10
Olive oil/Refined oil - 1 table spoon
Preparation:
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- Cut paneer into small rectangular pieces.
- Char onions, green chillies, garlic and ginger separately on a pan for 5 mins on low flame.
- Take all these into the blender and add turmeric, salt, coriander and mint leaves and blend them to a fine paste.
- Marinate paneer pieces with this paste for about 15 mins.
- Heat a pan/tawa and 1 tea spn of olive oil. Once it is heated, add 4 to 5 paneer sticks and roast them until they are cooked.
- Repeat the process for remaining paneer pieces.
- Serve it hot with chopped onions, lime and curd chutney.
PS:- Paneer can be replaced with potatoes or soft chicken breast or fish. The prepartion time may vary when they are used.
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