How to make fresh homemade Paneer ( Indian Cottage Cheese)
Paneer also very commonly known as Indian Cottage Cheese, Chhana or chhena. It’s a star ingredient in most Indian dishes and liked by many …at least in my household. Paneer is easily now a days found in your local supermarket or grocery stores ….but where’s the fun there? When it can easily be made fresh right at home. It requires only a few ingredients; milk, lemon juice, a pot, a strainer and cheesecloth and you have fresh homemade paneer.
The best part of paneer is that it can be eaten right away, it requires no aging or culturing and once the paneer (cheese) has set it can be added to your favorite curry or sweet dish. Normally, many make paneer using whole milk, but I’ve had great success many times making it with 2% milk.
It’s much more difficult to make paneer using skim or non-fat milk since there is not enough fat left in the milk to separate into curds and whey. The only down side of this cheese is that it won’t last very long in the fridge when it’s freshly made, so if you don’t plan to use it up within a week then make sure you definitely have plans what to do. Personally, I only make what is need at the time but, in case I have left over I wrap it up with clear cling wrap and place it in a Ziploc bag and place in the cheese drawer inside my fridge.
Paneer is absolutely delicious, but the best part of making homemade paneer is that the yellowish water from the curdled milk known as “WHEY” is super healthy and has some amazing usage. Many may not know that whey is also considered to be rich in protein and may also help build muscle strength and boost the immune system.
With all these great health benefits why would we want to throw out the leftover water (whey) from making Paneer. Let me share with some great ways of using up whey and preparing healthy delicious dishes. Whey can used to make Chapati (roti) or in any paratha flour just substitute water with whey water. Add whey water to any fruit juice to start off the day, add it to any gravy which can be substituted for tomatoes or tamarind. It can also be used for cooking rice or baking purpose just substitute water with leftover whey. Another great way to use whey is simply add the water (whey) when preparing food to keep the nutrients intact and also make the food more nutritious.
You ever wonder what to do with leftover rice ! Well, here is a recipe that I just love to make since it’s super quick to make and all the ingredients are always readily found in my kitchen and the best thing is that I can use up my leftover rice and make it flavorful.
I always knew about Lemon Rice but wasn’t so kin on making it …To be honest I never was a rice fan. Before I got married I would try to avoid rice as much as possible. But after marriage since my husband is a great fan of rice ….I was making it on a daily base for him so then I got use to it and now I love it! I’m always finding different ways to make rice so the whole family can enjoy it especially the my kids.
Lemon Rice also known as Puliyodhara or Puliyogare originated from South India. This rice has a sour taste but it’s very flavorful. It can be made with freshly made rice or leftover. The crunch from the peanuts and cashew nuts make it tasty. Adding fresh Curry Leaves (kadi patta) brings out the a sinful aroma.
Lemon Rice is a great lunch or snack idea. If your running out of time then this dish can be put together in no time.
If no leftover rice then cook fresh rice first; 1 to 1.25 cups rice in 4-5 cups of water till the grains are cooked completely. (will yield approx. 2.5 to 3 cups rice, depending on the type and quality of rice)
I just love Green Coriander ! It brings out a bright and beautiful green look in any dish. One thing that is always in my fridge is Fresh Green Coriander and freshly made Green Coriander Chutney…. I also love to grow fresh coriander in my garden during the summer time.
This chutney goes well with absolutely anything but it goes well with Veggie Sandwich, Samosa, Pakora, Dhokla, kachori, batata vada, pav vada,dabeli and the list is endless.
Coriander is also known as Cilantro. I’m sure many of us don’t know that Coriander is not just used in cooking but also used for many health related treatments like skin inflammation , high cholesterol levels, diarrhea, indigestion.
Today I’m going to share a Coriander Chutney Recipe that I learn from my mother and grandmother and has always been a hit in my family. It’s simple, tasty and absolutely delicious. This chutney has a mild tangy and mild spicy taste. In my family it’s traditionally made with garlic but that is optional if your not a fan or choose not to use garlic then it can be left out….still taste great.