i don't know much in the way of indian food besides mutter paneer and using it in a general curry throw-every-veggie-you-have-in. actually i did find a recipe for a paneer cake:
http://www.mydiversekitchen.com/2010...ound-cake.html there are a few other paneer recipes on that blog too.
but it can also be used in mexican and south american cooking in place of queso fresco. so you can make: tacos, enchiladas, papa a la huancaina (a peruvian dish with potatoes in a spicy cheese sauce), stuffed peppers, empanadas, cheese and potato quinoa soup...pretty much anything that calls for crumbled cheese.
oh, and i forgot to add, don't bother buying paneer. it is the easiest cheese to make, ever. here are instructions from the blog i linked to above:
Quote:
To make the paneer:
To make paneer/ ricotta for this cake, boil 1 litre of milk (I used 2% fat). Once it has started boiling, turn down the heat to low so the milk is simmering. Add 1 to 2 tsps of fresh lemon juice (or white vinegar) and keep stirring till the milk solids separate completely.
Take the curdled milk off the heat and allow it to cool a bit, for about 15 minutes. The pour this into a strainer lined with a thin cotton kitchen towel. Allow the paneer to drain for about 20 minutes. Rinse the paneer a couple of times in clean running water and allow to drain again. Press the liquid out lightly.
The paneer should have drained well but be crumbly and moist to touch. |
you can let it drain more and press it into shapes if you want a drier cheese.
