HOME MADE PANNER (COTTAGE CHEESE)

-

Indian Cottage Cheese

Indian cottage cheese (panner) is very easy to make ,it is a star ingredient of the Indian curries , their is not any rocket science involved in it. just follow the proper instruction,and your panner is ready.Using this panner you can make many dishes  such as panner tikka masala, panner burji, panner butter masala, panner tikka . Their are some other sweet dishes too with adding just some more steps you can also prepare rasgulla, rasmalia, and some other Indian sweet dishes too. Their is a lot difference in store bought panner and homemade one, off coarse homemade one is always better.







Ingredients:-

                     Full fat milk (Whole milk) 1/2 Gallon , (1.8 Lit)

                     Lemon juice 1/3 cup.

                     Ice cubes 2 or cold water.

                     Cheese cloths ( malmal ka kapda) Muslin cloth.
                  
                     Heavy Bottom pan

                     Pinch of  pepper , cumin seeds (optional)



Procedure:-

1                Bring the Full fat milk to boil.

2                Add mint leaves, pepper powder, cumin seeds to milk while its boiling it's totally                                      
                   optional , if you want to drop this stage it's fine.

3               After milk comes to boil

4               Switch off the gas and add ice cubes to it.

5               Take a perforated steel plate and keep a bowl under it and then place the cheese cloth on it

6                Pour the curdled milk to the cheese cloth and tie the edges of the cloth, so that the
                   maximum water will drop off and you get a solid form of panner.

7               Panner will form into a hard lump , the softness of the panner depends on the amount of 
                  the weight. 1 liters of milk you separate 1 kg of weight, this a method what my mom has 
                  taught me.

8              It should press down evenly , leave it for 2 to 3 hr mainly  to set .
  
9              To store it do not keep it expose to air, it will became dry otherwise.
                take a bowl of water and submerge it in to in and then refrigerate it. 



Tips:-

Take a heavy Bottom pan 

Use only Whole Milk only then you will get a good quality panner.

Make all the arrangements before the milk comes to boil

Cheese cloth needs to be wet so that it does not run away.

Keep ready ice cubes to the curdle milk, so that the cooking procedure stop and the panner does not became hard.

keep some more lemon juice handy , if you see the milk is not curdling then add some more.

Whey which comes out of the curdle do not throw it , mostly i use this whey water in chapati dough.

Buy adding some special herbs like pinch of mint leaves, pepper powder ,cumin seeds, cilantro finely chopped you can make special panner. It will look beautiful and taste different,

If you don't have muslin cloth don't worry use some clean cotton cloth.

do not add too much weight other wise it will become too hard.














               
   
               

                   


















Comments

Post a Comment

Popular posts from this blog

HOME MADE GHEE (TUP)

-
Image
Home made Ghee ( Tup ) The recipe that i am sharing today is most basic recipe with just one ingreindts "unsalted butter ". Making ghee at home is very easy if you have un salted butter. Making ghee at home is not new. Ghee has been made in India since centuries.My Mom always prepares ghee from milk. We used to get raw cow milk , milk is rich in fat so we used to not drink nit raw. Mom used boil that milk , from this milk we get lots of malia or cream. This cream used to refrigerate and use in making ghee.This is a traditional method of making ghee from fresh cream. In United States i did not find the same raw milk or we san say that amount of milk which i used to get in India to get fresh cream from it. Also in some countries selling of raw milk is banned .We find ghee at Indian Groceries stores , but they are very costly . Why to spend so much when you can make it at home within 20 to 25 min. Cook time: 25 min Total min 25 min. Ingredie
Read more

Mava Modak / Pedha

-
Image
Mawa Modak / Pedha "Ganapati Bappa Morya" Happy Ganesh Chaturti to all of you . Modak is Lords ganesh favorite food , it is offered to him during ganapati festival. During Ganesh Chaturthi mainly steamed modak and fried modal are made. there are other modak's varieties which are also made like chocolate modal, rava modak , dry fruits modak. Usually the mixture is made and then shaped into modak using the mould. This is a quick simple modak recipe and gets ready in microwave lcomes handy if you don't have much time. I have learned this recipe from my friend Kimaya Chaubal, I really thanks her for teaching me this delicious easy modak/pedha recipe and sharing this with you all. Ingredients:- 1 . Unsalted Butter : 1 stick 2 . Heavy whipping cream : 1 cup 3 . Sugar : 1 cup 4 . Non fat dry milk Powder : 3 quarts (3 full cups) 5 . Saffron : for flavor 6 .
Read more

Surali Vadi / Khandvi

-
Image
Khandvi / Surali Vadi Suralachi vadi (the Maharashtrian version of khandvi) Khandvi is Gujarati delicacy made using Gram Flour/Chickpea Powder and flavoured with tempering of mustard, sesame seeds, spicy green chillies, sweet coconut  Ingredients:- FOR THE KHANDVI / Suralichi Vadi 1 . Gram flour  :- 1 Cup (16 tbs) 2 . Yogurt   :- 1⁄2 Cup (8 tbs) 3 . Water  :- 2 Cup (32 tbs) 4 . Salt  :- 1 Pinch (to taste) 5 . Ginger paste :-  1 Teaspoon 6 . Green chili paste  :- 1 Teaspoon 7 . Turmeric powder  :- 1 Pinch 8 . Oil 1 Tablespoon :- (Optional)  FOR THE SEASONING:- 1 . Oil 2 Tablespoon 2 . Mustard seeds 1⁄2 Teaspoon 3 . Sesame seeds 1 Teaspoon Procedure :- 1. In a large mixing bowl, mix together the gram flour, yogurt, water, salt, ginger and green chili paste, turmeric powder and oil. 2 . Mix well with a hand blender until it becomes a liquid. if you are not having hand blender then add each ingreindts one by one and mix properly make sure th
Read more