Fragrant Paneer Rice Food

FRAGRANT PANEER RICE

Steps:

• Heat ghee and add cloves, cinammon, bayleaves and cardamom.
• After a minute, stir in rice (rinsed and drained), water and salt.
• Allow to boil, reduce heat and cover.
• Cook on simmer for 15-20min until the rice is cooked and tender.
• Add the paneer.
• Dissolve saffron in rose water.
• Drizzle this over the rice and toss to mix evenly.
• Serve with curry.

FRAGRANT RICE

Steps:

• Heat the oil in a 2 quart sauce pan.
• Toast pine nuts until they are fragrant, about 3 minutes.
• Add onions and cook until soft.
• Add raisins, rice, turmeric and salt.
• Add water until rice is covered. boil and cook until the water has mostly absorbed. Keep this up until the rice is cooked, about 25 minutes (almost like cooking a risotto).

PANEER (FRESH CHEESE)

Steps:

• To make about a pound of paneer, heat 1 gallon of milk in a large pot that allows enough space for milk to boil.
• When milk is about to boil, immediately add 4 to 5 tablespoons of lemon juice and 1 tablespoon of vinegar (can substitute cream of tartar for lemon juice and vinegar).
• You may optionally add 1 cup of plain yogurt too.
• Be careful that milk does not boil over; lower heat if needed.
• Simmer until the milk curdles (cheese separates from clear liquid (whey)).
• Use more lemon juice or vinegar as needed.
• Turn off the heat.
• Strain the cheese in a large sieve set over a bowl and lined with a thin muslin cloth or cheesecloth.
• Mash the cheese to make it smooth.
• Let it drain.
• Note: Instead of discarding the whey, you may use it as a substitute for water in soups or dough.
• Drain it as much as possible (couple of hours) till no liquid can be squeezed out.
• Blend the cheese with hand or in a food processor to make it smooth.
• Spread it evenly, about half inch thick on a cloth on flat board lined with paper towels.
• Fold the cloth over on four sides and cover the top.
• Put more paper towels on top.
• Put a large flat-bottomed skillet filled with water on top to put pressure to drain excess liquid.
• Change paper towels if they get wet.
• After 30 to 45 minutes, when paper towels appear dry, unwrap the cheese.
• Cut paneer; into ½ to ¾" cubes (or strips) and use without frying or fry as follows.
• To fry, heat about 4 tablespoons of oil in a frying pan on medium heat.
• Lightly brown the cubes on all sides while turning with a slotted spatula.

PANEER (PANIR)

Steps:

• Boil water in a large pot, then add milk.
• Bring to a full foaming boil, stirring to prevent sticking.
• Lower heat, the add lemon juice stirring constantly.
• Soft curds should appear in 10-15 seconds, separating from the light yellow, clear whey.
• Remove from heat and allow to stand 5-6 minutes.
• Line a colander with finely woven tea towels (not cheesecloth!).
• Use a slotted spoon to remove the curds from the pot and into the towel-lined colander. Use fine strainer to get the smallest remainders.
• Gather the corners of the towels and twist into a tight ball.
• Put a weight (heavy pan?) on top of the ball and let it rest 10 minutes.
• Unwrap and use in recipe or wrap in plastic and refrigerate.

MATAR PANEER

Steps:

• Heat the oil in a frying pan over high heat until it's shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side - the paneer will brown faster than you think, so don't walk away. Remove the paneer from the pan and drain on kitchen paper.
• Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it's too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.

EASY BUTTER PANNER (INDIAN COTTAGE CHEESE)

Steps:

• Cut the paneer into small cubes and set aside.
• Mix the yogurt, lemon juice, tumeric powder, white pepper powder, chopped tomatoes and salt (to taste) together. Feel free to adjust the amounts of the ingredients to your own taste/preference.
• Add the cubes of paneer (or meat of your choice) to the yogurt mix and leave aside to marinade. (I needed only about 20mins for the paneer.).
• Mix the chili powder and the meat curry powder together just enough water for the mixture to come together into a ball. Again, feel free to vary the amounts to your taste.
• Heat the oil till smoking.
• Fry the cinnamon, cloves, cardamom and star anise till fragrant.
• Hint: You may prefer to split open the cardamom and use just the seeds. Grind and fry the seeds (omitting the skins) if there are family members who are very picky and hate cardamon.
• Reduce the head to medium flame, then add the onion and fry till golden brown.
• Add ginger-garlic paste and fry till fragrant.
• Add the chilli-meat curry powder paste and fry till fragrant.
• Now add the paneer together with the marinade.
• Add the evapourate milk and salt to taste.
• Stir well and let it simmer till the paneer is cooked.
• Remove from heat, drizzle with the melted butter and garnish with chopped coriander leaves and serve.
• This dish goes well with bread, rotis or even plain white rice.