Pan Masala Recipes
Floyd Said:
any low diet paneer(indian cheese) recipes ?We Answered:
Ingredients and Supplies:1. One gallon of organic whole fat milk. Yes my friend. We are making cheese. Cheese is made with milk fat. If you can't handle the idea of whole milk, just stop now.
2. Organic lemon juice. We will use this to separate the curd (fat) from the whey. We're interested in the curd, but you can use the whey for other purposes.
3. Cheese cloth. You'll use this to strain the curd. It's a messy job, but someone's gotta do it (more on that note later)!
4. A large colander. You'll place the cheese cloth in the colaner to help you strain.
5. A large stock pot to boil the milk in. I prefer a non-stick pot (ensure you use one that is safe - look here).
6. A spoon to stir.
7. 2 large flat plates.
8. A pair of sciccors.
Let's get started! Here are the directions.
1. Think happpy and positive thoughts. This first step is the most important. Don't pass it by quickly. Your mood has a direct impact on the food you prepare and how it makes the people who eat it feel.
2. Acquire the milk - milk the cow, go to the grocery store - whatever. Just get the milk! Got milk? Okay, good!
3. Ensure you have ALL of the other aforementioned supplies close at hand.
4. Warm the milk on the stove on medium-high heat. Stir often so that the milk does not burn or stick to the bottom. Once the milk starts sticking to the bottom, turn the stove to medium. This is what I do with my gas stove. You may have to make adjustments for an electric cooking range. Adjustment number 1: shop for a gas cooking range.
5. As the milk starts to come to a boil, stir slowly and watch to ensure that the milk does not flow out. Turn the stove to low heat.
6. Slowly add the lemon juice and continue stirring. You want to add as little as possible - just enough to seperate the curd from the whey; otherwise, the paneer will be excessively firm. As you add the lemon juice, stir for about 10-15 seconds to see if the milk starts separating before adding more lemon juice.
7. Once the milk separates, turn the stove off and prepare the cheese cloth in the colander. You'll want 4 layers to the cheese cloth to ensure that the cloth is strong enough to hold the paneer.
8. Place the colander with the cheese cloth spread inside of it in a clean sink. We are going to drain out the whey (the liquid) and keep the curd (the paneer) in the cheese cloth. If you wish to preserve some or all of the whey, place a pot underneath the colander to catch the whey. Whey is fantastic - it's full of protein and you can use it in cooking and baking. You could even drink it (if you're going to do this, we strongly suggest you let it cool first!).
9. Slowly pour the contents of your pot into the colander. If you have placed a pot underneath, watch to see when it is full and pull it out accordingly.
10. Once you have drained the whey away and have the curd remaining, take the 4 corners of the cheese cloth and tie them together above so that you can hang your paneer to let the remaining whey drain away.
11. Find a place to hang the paneer for draining. A kitchen sink faucet works well for this provided you don't plan to use the faucet for the next 20 minutes. Turning the water on in the paneer would not be a good idea.
12. Once the paneer is drained, remove it from the faucet (or wherever you left it hanging) and place it on a large flat plate. Cut the knot you tied but do not remove the cheese cloth. Pull the cheese cloth shut where the knot was cut off.
Follow steps 13 through 17 below if you want to make paneer pieces. Skip steps 13 through 18 below if you want to make a paneer scramble.
13. Now carefully place the other large flat plate (with the flat side facing down) on top of the paneer.
14. Apply pressure on the plate (but don't break them) in order to drain out the excess whey. We want to drain the whey, but we don't want to make the paneer too dry. You should still be able to remove more of the whey when you stop pressing.
15. Take the pot that you used to boil the milk and fill it with water. It's okay if you haven't washed it yet. Place the pot on top of the plate. The idea is to provide a consistent amount of force (thank you gravity) on the plate to help drain the excess whey. Leave the pot there for about 15 minutes and then remove it. Don't forget to wash the pot.
16. Let the paneer set for at least an hour if you are going to cube it. You can cover it and place it in the refrigerator if you like.
17. Cube the paneer. You don't have to cube it - you can triangle it also if you like. Any geometrical shape will do just fine. Or you can not cube it and make a paneer scramble.
18. Optional: fry the paneer pieces lightly in canola oil.
Congratulations! You've made paneer! If you enjoyed the experience and like the results (or even if you don't like the results), you'll find that you'll refine your process for making paneer over time and tailor to your preferences of how you like
Max Said:
any low diet paneer(indian cheese) recipes ?We Answered:
i am so used to fried paneer, but i would use cumin, coriander, and paprika on grilled paneer. they are basic spices so it doesn't taste too different and it seems to compliment nicely.if you have a barbeque grill, i like paneer kabobs with vegetables. or you can cut it in a thin slice and grill it and make a sandwich with whole wheat bread and vegetables. the whole wheat bread is good for you and will fill you up. fried paneer is not good for you at all but sooo tasty... but when i grill it i do use a little bit of olive oil so it doesn't stick to the pan/grill but it's not as bad as frying it. you definitely have to grill it or something, because raw is pretty gross.
Carla Said:
What are some super simple recipes that use only these ingredients and can be cooked on a low-power stovetop?We Answered:
4 skinless boneless chicken breasts1 beaten egg
1 T. Dijon mustard
1 T. water
1/4 C. flour
3/4 C. dry seasoned bread crumbs
2 T. vegetable oil
2 T. butter
1/2 t. lemon pepper seasoning
salt to taste
Billy Said:
Masala dosa (Indian food) - anyone successfully cooked them?We Answered:
I jst made it yesterday & they were yummmyyyy.I used the following recipe everytime & it was always successfull well my family never like the flavour of packed Dosa Mix available in the markets as they never taste nice.*Masala Dosa
-For Dosa
2 cup: Rice - preferably parboiled
1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours
1/2 tsp: Fenugreek Seeds
Oil to smear the pan for cooking the dosas
2 tsp: Salt
-For Masala
500 gm (3 cups): Potatoes - boiled, peeled and cubed
1 1/2 cups: Onions - sliced not very thin
1/4 tsp: Powdered Turmeric
2-3: Green chillies - chopped coarsely (optional)
6-7 : Curry leaves or 1/2 tsp dried curry leaves
2 tbsp: Oil
1 tsp: Mustard seeds
2 tsp: Salt
1/2 cup: Water
Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.
If thickened too much, add a little water to thin a bit. Heat tawa(or flat pan), and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. This will have to be very swift and will need a bit of practice.
After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.
Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney
-For the Masala Filling
Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.
U can serve it with coconut chutney
*COCONUT CHUTNEY
Cooking Time : 15 min.
Preparation Time : 10 min.
Makes 1 cup.
1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
1 tablespoon roasted split gram (daria dal), optional
salt to taste
-For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon oil
1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
3. Refrigerate and use as required.
ENJOY :-)
Margaret Said:
EASY chicken curry or tikka masala dinner?We Answered:
CHICKEN TIKKA450 g/1 lb. boneless, skinned chicken breast
1 tsp. salt
Juice of 1/2 a lemon
1/2 tsp. tandoori color or a few drops of red food coloring mixed with 1 tbsp. tomato puree
2 cloves garlic, peeled and coarsely chopped
1/2-inch cube of root ginger, peeled and coarsely chopped
2 tsp. ground coriander
1/2 tsp. ground allspice or garam masala
1/4 of a whole nutmeg, finely grated
1/2 tsp. ground turmeric
125 g/5 oz. thick set natural yogurt
4 tbsp. corn or vegetable oil
1/2 tsp. chili powder
Cut the chicken into 1-inch cubes. Sprinkle with 1/2 teaspoon salt from the specified amount, and the lemon juice. Mix thoroughly. Cover and keep aside for 30 minutes.
Put the rest of the ingredients into an electric food processor or liquidiser and blend until smooth. Put this marinade into a sieve and hold the sieve over the chicken pieces. Press the marinade through the sieve with the back of a metal spoon until only a very coarse mixture is left.
Coat the chicken thoroughly with the sieved marinade. Cover the container and leave to marinate for 6-8 hours or overnight in the refrigerator.
Preheat oven to 230 degrees C/450 degrees F/Gas Mark 8. Line a roasting tin with aluminum foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).
Thread the chicken onto skewers, leaving 1/4-inch gap between each piece (this is necessary for the heat to reach all sides of the chicken).
Place the skewers in the prepared roasting tin and brush with some of the remaining marinade. Cook in the center of the oven for 6-8 minutes.
Take the tin out of the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for a further 6-8 minutes.
Shake off any excess liquid from the chicken. (Strain the excess liquid and keep aside for Chicken Tikka Masala). Place the skewers on a serving dish. You may take the tikka off the skewers if you wish, but allow the meat to cool slightly before removing from the skewers.
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SUPER EASY CHICKEN CURRY
1 1/2 tbsp green curry paste
1 can coconut milk
2 cups water
1 cube chicken base
1 small can bamboo shoots
8 fresh basil leaves (torn in half length ways)
2 large chicken breasts (cooked and thinly sliced)
4-5 Thai eggplant (cut in fourths)
salt, to taste (about 1/2 tsp)
Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes. Add water, chicken base, and basil.
Bring back to a boil and cook until basil is tender (3-5 minutes). Add bamboo shoots and eggplant.
Lower heat and simmer until eggplant is tender (12 minutes). Add cooked chicken. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli.
Serves 4 large portions or 6 smaller portions.
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http://www.youtube.com/watch?v=MNsPLcMLL…
Easy Chicken Curry