Tag Archive | lemon juice

How to make fresh homemade Paneer

How to make fresh homemade Paneer ( Indian Cottage Cheese)

Paneer 1

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.

paneer 2

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 3

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.

I’ve used paneer making many dishes like; Paneer Bhurji Sandwich, Paneer Pulao Using Veggie Biryani Masala, Marinated Paneer Naan Pizza and Methi Muttar Malai Paneer.


How to make homemade Paneer

Prep Time: 30 minutes

Total Time: 30 minutes

How to make homemade Paneer

Fresh delicious homemade Paneer (Cottage Cheese or Chhena)


  • 2 1/2 cups - 2% Milk
  • 1 tsp - lemon juice


Pour the milk into a large pot for boiling. When it comes to a boiling, switch off the stove and wait a few minutes for hot air to release from the milk.

Add the lemon juice and stir, wait for milk to curd.

Line a bowel using a muslin cloth (cheesecloth), strain curdled milk and squeeze out all of the whey.

If you want solid paneer, put some weight on the drained paneer and leave it on for few hours.

Use as required. If not using immediately wrap cling wrap and place inside Ziploc bag and place in fridge.


* lemon juice can also be replaced with vinegar.

* for more flavor a little bit of salt can be added once you have strained the whey from the curdled milk.

* for a longer life of paneer it can be freeze.



Paneer 1


Lemon Rice – South Indian Rice Recipe

Lemon Rice

Easy to make Lemon Rice Recipe …

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.


Lemon Rice – South Indian Rice Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 2-3


  • 1 1/2 tbsp - lemon juice (adjust to your taste)
  • 2 1/2 cups - cooked rice
  • 1 tbsp - oil
  • 1/2 tsp - mustard seeds ( rai / sarson)
  • a pinch of asafetida
  • 1/2 tsp - urad dal (split black lentils)
  • 1 tsp - chana dal (split bengal gram)
  • 1/2 cup peanuts
  • 1/4 cup broken cashew nuts (kaju)
  • 10-12 curry leaves (kari patta)
  • 1/2 tsp - grated ginger (adrak)
  • 1-2 finely chopped green chilies
  • 2 whole dry kashmiri red chillies , broken into pieces
  • 1/2 tsp - turmeric powder (haldi)
  • salt to taste
  • Fresh Coriander chopped (Garnishing)


Heat the oil in a broad non-stick pan once hot add the mustard seeds and asafetida.

When the seeds crackle, add the urad dal, chana dal and sauté on a medium flame for 1 minute till light brown.

Add the peanuts, broken cashew nuts, ginger, green chilly, dry Kashmiri red chillies and sauté on a medium flame for 30 seconds.

Add the fresh curry leaves, turmeric powder,lemon juice and salt and rice. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

Remove from flame and add in chopped coriander and mix well.

Serve hot.


Peanuts and Cashew Nuts are optional

Best rice to use is Basmati Rice or Sona Masoori Rice

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)







Green Coriander Chutney Recipe


Corriander Chutney

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 Fresh Corianderused 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.