If paneer will be used to make any dessert dish: The most important part of making paneer for dessert is how much water to take out from the paneer. To check if right amount of water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After...
How to eat Kashmiri Haak: Kashmiri haak ka saag is traditionally eaten with boiled rice. The soupy greens are ladled into the middle of a well in the centre of a plateful of rice. Sometimes additional mustard oil is poured over the haak to enhance both flavour and taste. Variations of Kas...
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It was my first time making paalak paneer. I used your recipe because I don’t eat onion or garlic. So your recipe was perfect for me. I made a slight change. Instead of using heavy cream, I used organic milk and ground cashews. I made it for last night’s party. Everybody liked...
Add the paneer in one layer and cook until brown on one side, about 2 minutes. Flip and cook until brown on the other side, another 2 minutes. (The paneer will splatter, so be careful!) Transfer the paneer to a bowl filled with hot tap water to help keep it soft. Step 2Pulse ...
you can also add it to meat or paneer dishes – adds some colour and riches. or simply add some sugar for a delicious fudgy treat. adding a bay leaf to the ghee adds some flavour. and yes i also dutifully save up all the cream left over from the day’s milk, freeze it, and ...
Paneer cheese curds get better as it age. It does not need years but few hours to be ready to eat. Freshly made Paneer will be soft and crumbly, more like Queso Fresco or Goat Cheese. Soft paneer is great for desserts. A 4+ hour to a day old Paneer will be firm enough to slice...