Simple Indian Thali

Triangular Paratha with Mixed Vegetable Paneer

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Mixed Vegetable Paneer (wee close up)

For Making Paneer (200 g):

Whole Milk Powder - 1 cup

Water - 4 cups

Mix these both with out any lumps in 2 lit-re microwave safe bowl, keep the lid and keep in fridge for 30 mins.

Remove the lid and microwave for 11 mins.

To that add 3 tbsp Vinegar, by now the whey will separate from it. Keep a colander lined with cotton kerchief or muslin cloth pour the separated milk in there and gather four corners and tie it four corners. Keep a heavy weight on top me uses pestle. Keep this for 3 hrs. Later keep this in small plastic container and keep chilled for 1 hr, once chilled remove the cloth and keep it refrigerate and use the next day. By now paneer will be hardened. Cut into bite size pieces and use. For curry's I normally fry them in butter and keep them in single layer while frying until golden brown.

Tip:

I like this texture very much rather boiling milk and adding lemon juice. This is more like meaty texture. If you got any near expiry milk powder then I would recommend go for it.

Above yields 200 g for me. If you want more double the qty for more paneer.

Note:

For 1 cup of Milk powder you will have 1 lit-re of milk.

2 nd recipe

Aloo Gobhi

© 2009 by Rajani Rayudu