Paneer Cottage Cheese Food

SPICY PANEER (COTTAGE CHEESE) LASAGNA

Steps:

• Cook the lasagna sheets as per instructions on box.
• For the filling:.
• Heat oil in pan and add the ginger and garlic paste and turmeric powder. Fry well till a little brown.
• Add onions and fry till brown in color.
• Add tomatoes and fry for 2 minutes.
• Add all the remaining spices (red chili powder, clove powder, black pepper powder and salt) and fry.
• Add the shredded paneer and stir well and fry for 2 minutes.
• Let the filling cool.
• On the bottom of a 9 x 13" pan, place the lasagna sheets to cover the bottom surface.
• Spread the filling on top of the lasagne sheets.
• Top with half of the ricotta cheese and then spread some shredded cheddar cheese.
• Place lasagne sheets on top to cover the entire surface.
• Repeat steps 8 - 11.
• Spread pizza sauce on top and cover with shredded mozzarella cheese.
• Bake in preheated oven for about 20-25 minutes or till cheese has melted and is browned a little on top.

COTTAGE CHEESE IN SPINACH GRAVY(PALAK PANEER)

Steps:

• Remove the stems from the spinach,blanch them in hot water and grind them into a fine paste.
• Add butter in a heavy bottomed vessel and add cumin seeds and let them splutter. Add finely onions and green chili saute them till light brown. Don't burn them.Mean while shallow fry cottage cheese cubes in 1 tbsp of oil slightly brown.
• Add ginger garlic paste and fry further for 3 minutes. Add red chili powder and coriander powder and combine well.
• Blend the tomatoes,add the tomato paste and let it cook for 5-6 min on medium heat. Add the spinach paste and let it cook further for another 4-5 minute.
• Add the fried cottage cheese(paneer) cubes and combine. Cook covered on low heat for 3 minute Add the spinach water and salt and cook on medium heat for 10-12 minute.
• Add heavy cream, garam masala powder and chopped cilantro and mix well.
• Reduce flame, cover and cook for 2 mts.
• Serve hot with flat breads or white rice.

PANEER ( INDIAN COTTAGE CHEESE)

Steps:

• Bring the milk to the boil. Add the vinegar or lemon juice, and wait until the solids shift from the whey. If this does not happen after a minute or so, add some more juice or vinegar.
• Now put a clean cloth in a sieve and poor the fluid through the sieve.
• After one hour, the cheese will be like cottage cheese, especially if you add some salt and a few tablespoons cream.
• If you wait longer and put a weight on top, it will be firm white cheese.

PANEER (COTTAGE CHEESE)

Steps:

• Heat milk in a heavy bottom pot over medium-high heat until boiling. Remove from heat and add vinegar. Stir a couple times until curds separate from whey, about 5 minutes.
• Line a colander with cheese cloth. Pour curds and whey through colander and drain. Wrap curds with cheesecloth and place a heavy pot fill with water over curds to press and drain completely, about 2 hours. Curds will form a soft disk.

COTTAGE CHEESE (PANEER) PARCELS

Steps:

• Cube the paneer.
• (should be very fresh) Grind together the chillies and coriander and mint leaves too (if using) Mix chilli- coriander paste with the lemon juice and ajwain Add salt Smear the paneer with this mixture Cut squares of aluminium foil and place 4 paneer cubes in each foil.
• Dribble oil over paneer and fold the squares in such a way that no moisture can seep out when turned Place the parcels on a barbeque grill over a moderate fire and turn once or twice till cooked.
• Alternatively sometimes I put the paneer cubes on the grill directly and grill lightly on both sides.
• Delicious.

PANEER JHALFRAEZI (COTTAGE CHEESE CURRY)

Steps:

• Cut tomatoes and capsicums into two inch long slices with one-fourth inch width. Separate the different layers of onions. Heat oil in a kadai.
• Add cumin seeds. When they change colour add red chillies.
• Add ginger julienne, green chillies and onions.
• Sauté for half a minute. Add red chilli powder and turmeric powder.
• Stir well and add capsicum. Cook for two to three minutes.
• Add paneer fingers and toss. Add salt and vinegar and cook for two to three minutes. Stir in tomato pieces and garam masala powder.
• Serve hot garnished with chopped coriander leaves.