Thursday, June 27, 2013

Home made Paneer

You can make excellent paneer at home without being overboard. It is very simple you could make it while preparing the dinner just make sure you keep an eye on the boiling milk. I made it for the third time now using the same process and it was soft and tender every time. If you have any milk that is nearing expiry date this is the best way to use it.


Makes 250grms of Paneer 
Milk- 1/2 gallon ( 2.4 liters) (I used half and half milk)
Lemon juice-5tbsp
Cheese cloth or any fresh cloth to filter

Boil milk in a thick bottom pan (I used pressure cooker without lid). Simmer when it starts to boil and add 2tbsp of lemon juice and keep stirring, you should see the solid fat that is getting separated from the liquid. After two minutes keep adding the lemon juice little by little until you see pale yellow liquid with floating white  fat and do not forget to keep stirring while adding the lemon juice. You can also add white Vinegar or apple cider vinegar instead of lemon juice or you can use the combination of both. Now filter the fat on to a cheese cloth and take the paneer in to a bowl when it is cooled. Also make sure you squeeze entire water out of paneer. Now kneed the paner like a dough and make it like a ball and shape it like a block on a cheese cloth. Fill a heavy pot with water and place it for 3hrs on a paneer warped in a cheese cloth. After 3hrs firm paneer will be ready and you can cut them in to small blocks or store it as it is in the deep freezer. It will stay good for 30days. 

I hope you like my recipe please leave your comments and suggestions below. Thank you for stopping by!

Sunday, June 16, 2013

Easy Sambar Recipe For Idli

I never used to like idli when I was a kid, but now I love it. It is very interesting to see and compare myself when I was a kid and what I am now, I feel it's a huge transformation. I never used to like upma, idli, tindora (Dondakaya), semolina, okra (bendakaya), etc., but now I love them I was wondering how my mother used to bare me and cook a different recipe specially for me when ever she made the above mentioned varieties. Hats off to my mom for her patience. My dad used to take me to the vegetable market every time and I used to choose the vegetables of my choice and would leave the remaining to my fathers wish. I love being father's daughter, and I am still my dad's daughter. Happy Father's day DAD, I love you and miss you so much!

Now coming to the recipe, it is very simple yet delicious and it is worth giving a try. 

Toor dal (Kandi pappu)-1cup
Bottle guard or Sorakaya medium size pieces-1 cup (optional)
Onion big slices-1/2 cup
green chili (pacchi mirchi)-4 medium size
curry leaf-4
Sambar powder-1/2tbsp
red chili powder-1 tbsp
salt to taste
cilantro or kothimara- for garnishing finaly chopped-2tbsp

Talimpu or seasoning

Cumin seeds-1/2tbsp
Mustard seeds-1/2tbsp
Red chili-2
Curry leaf-4
onions finely chopped-2tbsp
oil -2tbsp

In a pressure cooker take toor dal and was it. Then add bottle guard, onion, tomato, turmeric, curry leaf, tomato and cook for till three whistles and remove weight valve when all pressure goes down. Now add tamarind, chili powder, salt, half cup water and sambar powder and mix well. Cook this sambar for 10min under medium flame, and mean while yo can prepare the seasoning. For seasoning heat oil in a pan and add cumin seeds, mustard seeds, red chili, curry leaf and onions one by one and saute till onion turn golden brown and finally add hing and pour it in to samabar and mix well and garnish with cilantro or coriander. 
Samabar is ready to serve, enjoy with Idli and also you can have this with white rice.  

Wednesday, June 12, 2013

Sabudana (Sago/Tapioca) Vada

This is one of the delicacies of Indian food which makes you loose control on your apatite. This was the first time I made this delicious savory, my hubby was very pleased and had them all without leaving a single bite for me, all I had was the one for the taste test. Sago is a carbohydrate and it has very little vitamins, proteins and minerals. I especially do not recommend to have sago deep fried very often because it looses most of its scarcely present vitamins when deep fried and we get nothing but the carbohydrates when we have it, but you know some times I feel it's okay to enjoy these toothsome delicacies putting aside the calorie count. 


Time 30min
Makes-10 vada
Serving size 5 no.'s
Sago/Sabudana- 1/2 cup after soaking (Soak 4 tbsp full of sabudana in a 250 ml water over night)
Potato pealed and grated- 1 large
green chili- finely chopped- 1/4tbsp
onion finely chopped-1/4cup
Curry leaf- finely chopped- 4 leaves
salt to taste
Rice or corn flour-2tbsp for binding
Oil for deep fry
 Tips: If you like celery you can add it after finely chopping.


Before preparation squeeze out water from all potato. Mix all the ingredients above listed and make them into a tight dough like chapati. Divide the dough into 10 equal parts and make them into small balls and press them on your palm like a vada and deep fry them under medium flame till they turn golden brown. You can enjoy this without any side, but if you wish to have a side coconut chutney or groundnut chutney or tomato chutney will go well. 

I hope you like my recipe and please do not forget to leave comment before you leave and keep visiting for more wonderful recipes.