Curd (Paneer)


Fresh Curd (Paneer) Curd is a light, fresh, un-aged milk cheese. It is the basis of many different Indian preparations. When it is pressed to a consistency similar to cheese, it is called paneer. When kneeded or simply not-pressed, it is often called cheena. Here we will make paneer, which is best made with organic raw milk. The more processed the milk, and the lower fat content, produces less and poor quality curds.

You will need:

½ gallon whole organic milk
18″ x 18″ square piece of cheese cloth
Metal collander & deep pan or wide bowl
Curdling agent–juice of two lemons
or ½ teaspoon citric acid (sour salt)

• First put the bowl or deep pan into your sink, set the collander in that, and line the collander withthe cheesecloth. You will be pouring the mixture through the collander and catching the whey in the pan below.
• Bring the milk to a boil carefully over a medium-high heat. Stirr often to prevent sticking or burning.
• Just as the milk comes to a full boil, pour in the curdling agent slowly and evenly. Gently stirr very, very slowly as the curdling process unfolds. Concentrate on the outside edges to prevent curds from sticking to the sides of the pot.
• You can turn off the heat and let the curdling process finish. When it is done, the curd will be distinct masses in a cloudy pale yellow whey.
• Pour the curds and whey into the collander. The whey makes a wonderful broth base for rice, soup, and sauces. You can freeze this for quite a while.
• The wet cheese cloth may be quite hot, so carefully gather the edges together and lift it from the collander. You can twist the loose cloth together, gently scuring the ball of curds together, and hang this over a bowl to catch the drips.
• After about a half hour, your curd is ready to press into paneer. (Be careful because it may still be hot!). Leve the curd wrapped securely int he cloth, and lay on a cutting board or in a pan. put another cutting board, plate or pan over this and add some weight (usually a few china plates or a glass mixing bowl is heavy enough). Let it press for another half hour.

Pressed Fried Curd
Sometimes the simplest dish is the most delicious. Lightly frying the paneer is simple, and it can either be eaten plain like this, or easily added to vegetables or other dishes. You will need only:
Pressed curd (paneer)
Tablespoon ghee

• Carefully unwrap the cheesecloth from the curd. With a sharp knife, cut the curd into bite-size cubes.
• Warm the ghee in a frying pan over a medium heat. When the ghee is sizzling, drop in the curd cubes. Turn the cubes as they brown. Remove from pan and sprink with a little salt and pepper. Delicious!

Ghee (Clarified Butter)


Ghee (Clarified Butter) Ghee is clarified butter, or butter which has the solids or “impurities” removed. It is actually pure; therefore it is best cooking medium; requires no refrigeration, and keeps indefinitely. It is more healthful than any other cooking oil.

Ghee can be used for deep frying, for making spicing masala, for regular cooking, pan frying, and in breads and baked goods. When it becomes filled with food particles from repeated deep frying, it can be cleaned by heating to a liquid and straining it through a cheese cloth.

Recipe
5 lbs. of butter should yield over ½ gallon of ghee. Cooking time 30-40 minutes.

Melt butter in a thick bottom pot and boil on a medium flame. Gradually the impurities will separate. Don’t stir or the butter will burn; just boil. When bubbles appear on surface and the butter has turned amber color, it is done. Immediately after it separates, strain through cheese cloth.

Comments
Ghee is very important, being the essence of the miracle food, milk. Dietary fats are very good for their palatability and satiety value, as a source of concentrated energy, as a carrier of the fat soluble vitamins and as a source of essential fatty acids. You should derive no more than 35% of your daily calories from fat. Ghee is the basis for being a satisfied vegetarian. In Ayurveda ghee is known as a rasayana or rejuvenator that supports overall health and wellbeing. It is lactose free and helps to balance excess stomach acid and maintain a healthy mucus lining in the stomach. It enkindles the digestive fire without aggravating pitta. Ghee is one of the most valuable foods for good mental and physical health.

Mulligatawny Soup


Base Ingredients:
Masoor Dal (red lentils) or Toor Dal (split pigeon dal) MUST BE WASHED
Potatoes
Carrots
Tomatoes
Lime
Tamarind concentrate
Coconut milk
Madras Curry Powder (Priya brand is the best)

Other Ingredients:

2 red onions (diced)
3 cloves of garlic
2” ginger
2 potatoes (diced)
3 tomatoes (diced)
4 carrots (diced)

On Flame

2 tsp of canola and olive oil mix or ghee or unsalted butter
Add ginger and garlic and sauté DO NOT BROWN
Add onion (should be translucent not caramelized)
Add carrots and potatoes
Add ½ tsp turmeric over vegetables and wait 1 minute
Add red lentils and wait 1 minute
Add tomatoes
Add 1 tbsp curry
Add TONS OF PEPPER
Wait 1 minute
Add 2 cups vegetable stock (always double or triple the lentils)
Add 2 cups of water
MAKE SURE TO KEEP THE TOP OFF. Boil the mixture for about 25 minutes, and then simmer. You will know it is done when you can push your nail through the carrots.
Add I tsp salt
Blend the soup
Add 1 tblspn turmeric concentrate
Add the juice of ½ of a lime
Add ¼ cup of coconut milk
Add handful of cilantro

Saffron Rice


Ingredients
1 tbsp yogurt
1 tbsp milk
3 pinches of saffron (put this in the milk)
1 bay leaf
2 seeds of cardamom

Instructions:
Add tbsp olive oil to pan
Add bay leaf and cardamom (the heat should not be too high)
Add 2 cups of washed long grain basmati rice
Add 2 tsp sugar and wait 1 min
Add milk then rice
Add a pinch of Shahi Jeera (in the cumin family)
Add 1 tsp of salt (must be added before the water!)

Now turn the heat on high and heat uncovered
Should boil until almost all of the water is gone. Once the water has evaporated cover and simmer. When almost all of the water is gone add a pinch of saffron,
Fluff the rice and add deep fried onion chips, cilantro and a tomato flower

Cucumber Raita


Ingredients:
Yogurt
Cucumber
Cumin
Salt
Pepper

Instructions:

Cut ½ of a cucumber
Add ½ tsp of cumin and mix
Add a little pepper and mix
Add a little salt and mix
Add 3 big serving spoonfuls of yogurt and mix

Samosas


Stuffing # 1
2 tbsp oil

ginger
1 small diced Serrano pepper
2 tsp Cumin
1 ¼ cup precooked peas
Pinch of Carom Seeds
½ tsp  Garam Masala
1 tbsp dry mango powder
1 tbsp Chaat Masala
1 tbsp cayenne chili powder
1 tbsp coriander1 tbsp salt

6 pre-boiled and diced potatoes
Handful of cilantro
Lemon or Lime juice 



Over medium heat add oil (for every six potatoes)
Add ginger, Serrano pepper, cumin (should be making popping noises). 

You will know it is done because the cumin slightly increases in size.
Add peas, spices (carom, garam masala, mango powder, chatt masala, chili powder, coriander, salt) and potatoes (add them last so they can soak up the flavor)
Mix and cook
Add cilantro and turn off heat/gas
Add the juice of ¼ of a lemon or lime
(It is important not to over stir because the peas get squished)

Stuffing # 2 
2 pinches of Cumin
1 clove of garlic
½ red onion chopped
1 tsp chili powder

1 tsp Garam Masala
1 lb defrosted blanched spinach (can defrost for about 4 minutes)
3 tbsp feta
1 spoon salt 
Lime juice

Use veggie oil to cover the bottom of the pan and heat to medium-low
Add cumin (if the oil is too hot it will crackle and turn black)
Add garlic, red onions and cook for about a minute (they have been cooked too long if they are clear)
Add chili powder, Garam Masala, and spinach mix and sauté
Remove from the heat and allow to cool
Then add feta, salt and ½ of the juice from a lime

Dough #1 (Pepperidge Farm Sheet Dough)
Cut into a rectangle (sometimes you will have to roll it)
Cut it into smaller rectangles (don’t forget that it is ok to stretch)
Make the dough into a cone and add the stuffing
Close it up and use a fork to score the edges
Set the oven to 400 degrees and bake for 10-12 minutes

Dough # 2 (Filo Dough)
Must keep the dough under a damp paper towel
Follow the folding instructions and use water to seal the edges
Once they are stuffed, put them under damp paper towels
Fill a pan with vegetable oil and heat on medium (the oil is hot enough when a tiny ball of dough is dropped in and makes a popping noise and immediately rises to the top)
Gently place the samosa in the oil and wait 2-3 minutes (until the edges are brown)
Take out and place on a plate covered with a paper towel

Dough # 3 (homemade)
1 cup of flour
2 tbsp cream of wheat
2 tbsp ghee
½ cup water
Pinch of salt
Pinch of carom seeds



Add flour, cream of wheat, ghee and ¼ a cup water directly into the blender
Blend while slowly adding the rest of the water
Add carom seeds
When the dough is in a ball remove from the blender
Slowly split the dough in half until you have 16 equal pieces
Roll each ball into a circle and cut in half (the edges should be thinner than the center
Fold and stuff
Follow the above instructions for cooking while remembering that home made dough takes longer to cook!

Gulab Jamun


Ingredients:
9 tbsp Whole milk powder
3 tbsp all purpose flour
1 tsp baking powder
1 pinch baking soda
5,6 Green cardamom seeds powder
1 tbsp clarified butter
4 tbsp greek yogurt or whole milk yogurt
2 cups sugar
1 cup water
Part I – Simple sugar syrup (Has to be ready before Jamuns)
1)  Dissolve 2 cups of sugar in one cup water,rest of the cardamom, a pinch of saffron0 and boil the mixture.
Part II — Gulab Jamun
1)  Mix together milk powder,all purpose flour, baking soda, baking powder half of the cardamom powder, clarified butter and slowly add yougurt to the mixture.  Do  not knead the dough too tight.
2)  Rub some butter on the palm of your hand, so that the dough won’t stick to your hand while rolling Jamuns.
3)  Roll the balls of equal size.
4)  Deep fry the jamuns on low heat till they turn light brown in color. DO NOT FRY THEM ON HIGH HEAT or else only the out side will be cooked and they will get hard when you soak them in sugar syrup.
 
5) Soak all the jamuns in syrup until they expand.
Part III – Combination of Syrup and Gulab Jamun
1)Heat them till first boil. You will see the size of the jamuns increasing in syryp during the boiling.
2)Before serving , soak the jamuns at least for 5-6 hours

Palak Paneer


Ingredients                        
2 lbs Frozen spinach
1 tbsp chana dal soaked in water for about an hour
1 onion diced
1 onion chopped
2 tomatoes chopped
1 inch ginger
1 garlic clove
1 Green chili
1 tsp garam masala
1 tbsp oil
1 tsp Cumin
200 gms paneer cubed and shallow fried
2 Tbsp heavy cream (optional)
Few drops of lime juice

1) In a pressure cooker add spinach, chana dal, diced onions,chili, tomatoes, ginger and garlic clove with little water. Cook it till 1 whistle. DO NOT OVER COOK.
2) Once cooled mash the mixture with hand mixer. Keep it aside.
3) In kadhai heat oil and temper it with cumin.
4) Add chopped onions. Saute till transparent.
5) Pour the palak mixture on heated oil and jeera.
6) Add garam masala and cook for another 2 min.
7) Add fried paneer and salt
8) Finish the recipe with adding heavy cream and chopped coriander
9) Once the flame is turned off sprinkle few drops of lime juice to give the extra touch

Chicken Biryani


Serves 4-6

Ingredients
2 lbs of chicken*
4 tbs biryani masala or Kachha Masala
11/2 cups Basmati Rice,washed
1/2tsp black cumin (shaha jeera)
1 inch cinnamon stick 3
2-3 green cardamoms
1/2 cup skim milk
few strands of saffron soaked in milk
Extra cashews to garnish
Deep fried onion chips
yellow food color
Raisins to garnish
Unsalted butter or ghee
2 thinly sliced onions

                     
*In india we use whole chicken, but you can substitute this with skinless, boneless chicken cut into big pieces
                                             
Homemade Marinate Ingredients
4 cloves
2 cardamoms
1 black cardamom
15-20 black pepper
tsp poppy seeds
1/4 tsp shaha jeera
2 1/2tbsp grated ginger
garlic
coriander leaves
chopped green chilies paste
2/3 cup plain yougurt
2 Tbs tomato paste.
1 tsp chili powder (this you can adjust according to your spice level)

Chicken Recipe
1) Mix all the ingredients of marinate and marinate the chicken at least for 2 hours.
2) In pan add about 1 table spoon of butter or ghee and saute the marinated chicken for couple of min. Cover the pan and let the chicken cook on slow flame. The required consistencey of the chicken for this recipe is of curry not soupy.

                                                 
Rice Recipe
1) Wash rice with water, rinse and keep aside for 2 hours.
2) Heat oil or ghee in the pan.
3) Add bayleaf,cumin,cinamon stick,cardamoms and rice.
4) Add 3 cups of hot water and enough salt to the rice.
5) once all the water is evaporated from the rice turn the flame off
6) Split the rice in two parts in two diffrent plates.
7) In one part add the mix of milk saffron and yellow color and gently mix the rice
                       
How to layer the Biryani
1) In the heavy bottom container add oil adnd layers of onions.
2) Add the layer of white rice on the top
3) The second layer will be of chicken
4) Arrange top layer of yellow saffron flavored rice
5) Layer of deep fried onions,cashews and raisins.
6) Make little holes in the layered rice and pour ghee or butter in it..
7) Cover and steam

Vegatable Cutlets


Ingredients:
1) 1/2 cup green peas boiled and mashed
2) 1/4 cup grated carrot
3) 1/4 cup grated cabbage
4) 1/4 cup finely chopped green beans
5) 6-7 medium sized potatoes boiled and mashed
6) 1/4 cup grated beet root ( optional)
7) 1 tbsp finely chopped ginger and garlic and 1 tsp of chopped green chilies
8) 1 tbsp Pav bhaji masala or 1/2 tbsp of Garam masala
9) 1 tsp Chaat masala
10) 2 tsp lemon/lime juice
11) Handful of chopped coriander
12) 1 Tbsp corn starch
13) Samolina or bread crumbs for coating
14) Oil for shallow frying

Recipe :
1) In pan heat 1tbsp oil and saute chopped garlic, ginger and green chilies
2) Saute all the veggies except potatoes starting with carrot and cabbage since it takes longer to cook.
3) Add all the dry masalas and let it cook for a min.
4) Add constarch 
5) Add salt and mashed potatoes.
6) Turn off the heat and then add lemon juice.
7) Once the stuffing is cooled down make cutlets in any shape you like, most popular is ‘HEART’
8) Coat each cutlet with either semolina or breadcrumbs and shallow fry till golden brown.
9) Garnish with salad leaves and onion rings and serve with Green chutney or tomato ketchup.
You can add any other veggies of your choice like grated zuccini,spinach, even arugula.

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