27 Dec '14, 8pm

I think I might make this for lunch today Paneer Makhani – Butter Paneer #lunch #cooking

Paneer should be the last thing you should fear. If you have explored the spices and the aroma, paneer is very mild compared to that. During the making process it may be compared to cottage cheese as it requires nothing but a bit of acid (either lemon or vinegar) to split the milk to start with. When the whey is strained out and the solids are collected – at this stage if you process it smooth and creamy, you could compare it with mascarpone. If it is collected and pressed down to stiffen a little, it might be compared to mozzarella, however the most important difference between American cheese and Paneer is that paneer holds the shape when cooked. It would not melt. When making desserts with paneer, sometimes it can be substituted with Ricotta – although it is not a perfect substitute. I mentioned this just to give you an idea of how it might taste. It is pretty bland, no...

Full article: http://www.ecurry.com/blog/indian/curries/gravies/paneer-...

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mylifeinsin.com 27 Dec '14, 11am

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