Topic started by radhu (@ acc792e0.ipt.aol.com) on Mon Jul 21 16:04:57 .
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I haven't used panneer in my cooking.So could anyone tell abt the recipes made with paneer in detail.

Responses:

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• From: kanchan sathyavanth (@ ) on: Sat Oct 4 13:58:55
  
  thanx i got s many recipes with paneer.i am trying tofu for the first time and these recipes will give it a brand new touch. thanx once again.
  
  
• From: Sara (@ 203.90.94.194) on: Sat Oct 4 21:56:47 EDT 2003
  
  Fresh Cheese with Spinach: Palak Paneer
  Paneer:
  10 cups whole milk
  2 teaspoons fine salt
  1/3 cup fresh lemon juice
  Spinach:
  2 bunches spinach (about 1 pound), coarse stems discarded
  1/2 cup plus 2 tablespoons water
  4 garlic cloves, finely chopped
  2-inch long piece peeled fresh ginger
  1/3 cup vegetable oil
  2 teaspoons coriander seeds
  1 teaspoon cumin seeds
  4 whole cloves
  2 allspice berries
  3-inch cinnamon stick
  2 onions, thinly sliced
  4 plum tomatoes, peeled and chopped
  1/2 cup heavy cream
  Kosher salt
  
  Serving Suggestion: Basmati rice
  Special equipment: Cheesecloth
  
  
  Make the paneer: Bring milk to a full boil in a 6-quart heavy pot, stirring occasionally. Add the salt, and lemon juice and remove from the heat. Gently stir around the edges as the milk separates and the curd forms in the center. Let sit for about 2 minutes.
  Pour mixture into a colander lined with a triple layer of dampened cheesecloth. Gather up edges of cheesecloth, twisting gently to squeeze out as much liquid as possible. Wrap the cheese tightly in the cheesecloth and wrap in a kitchen towel. Transfer the package to a bowl and weigh down with a bowl filled with water or a large can. Let stand at room temperature until firm, about 1 hour. Pour off any liquid that has accumulated in the bowl and cut the paneer into 1/2-inch cubes.
  
  Make the spinach: Cook spinach in 1/2 cup water in a large saucepan, covered, over moderately high heat until wilted and tender, about 2 minutes. Coarsely puree spinach, without draining, in a food processor. Set aside.
  
  In a mini-chopper, puree the garlic and ginger into a paste with the remaining 2 tablespoons water. Set aside.
  
  Heat the oil in a large nonstick skillet over moderately high heat until hot but not smoking, then brown paneer in 2 batches, gently turning to avoid breaking up. Using a slotted spoon, transfer the paneer to paper towel-lined plate, leaving the oil behind in the skillet.
  
  Add the coriander seeds, cumin seeds, cloves, allspice, and cinnamon stick to the skillet and cook, stirring, until fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onions and cook stirring, until lightly browned, about 5 minutes. Add garlic-ginger paste and cook, stirring, until fragrant and almost dry, about 2 minutes. Add tomatoes and cook, stirring, until softened, about 4 to 6 minutes. Add spinach puree and simmer sauce, stirring occasionally, until thickened and almost all of liquid is evaporated, 2 to 4 minutes. Add cream and simmer, stirring, occasionally, until thickened. Gently stir in paneer and salt and simmer about 30 seconds more. Divide among plates and serve immediately.
  
  Cook's note: Paneer keeps, wrapped well in plastic wrap and chilled, for 3 days.
  
  
  
• From: Tyler Florence (@ 203.90.94.194) on: Sat Oct 4 21:59:02 EDT 2003
  
  Saag Paneer
  2 pounds fresh baby spinach, washed and stems trimmed
  1/4 cup ghee, recipe follows
  1/2 pound cubed paneer cheese
  2 yellow onions, finely chopped
  3 garlic cloves, minced
  1 teaspoon freshly grated ginger
  1 teaspoon curry powder, recipe follows
  1/2 cup buttermilk
  1/4 cup plain yogurt
  Salt
  
  Bring a large pot of water to a boil, toss in the spinach and blanch for 1 minute until very tender. Dump the spinach into a colander and press firmly with the back of a spoon to extract as much water as possible, set aside.
  Heat the ghee in a deep skillet over medium-high flame. Add the cubed paneer and fry for a couple of minutes until light brown on all sides, gently turning to avoid breaking up the cubes. Remove the cheese from the skillet and set aside.
  
  Return the skillet to the heat and sauté the onions, garlic, and ginger; cook and stir for about 5 minutes until soft. Sprinkle the mixture with the curry powder; continue to stir to marry the flavors, about 1 minute. Fold in the chopped spinach and give everything a good toss. Shut off the heat and stir the buttermilk and yogurt into the spinach to incorporate. The mixture should be creamy and somewhat thick. Gently fold in the fried paneer cubes, season with salt, to taste, and serve with steamed basmati rice and/or flat bread.
  
  
  Ghee:
  1 pound unsalted butter
  
  Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
  Yield: 1 1/2 cups
  
  
  Curry Powder:
  2 tablespoons coriander seeds
  1 tablespoon cumin seeds
  1 teaspoon fennel seeds
  1/2 teaspoon whole cloves
  1/2 teaspoon mustard seeds
  1 tablespoon cardamom seeds
  1 tablespoon whole black peppercorns
  2 dried red chiles, broken in pieces, seeds discarded
  1 tablespoon turmeric
  
  Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.
  Yield: about 1/2 cup
  
  
  
• From: hema (@ plutonia.singnet.com.sg) on: Sat May 29 00:28:36
  
  very useful. really appreciate your time and effort to put up this recipe.
  
  thanks
  
  

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