How To Make Paneer?
Over Thanksgiving weekend, we went to an all-you-can-eat Indian restaurant, one of those fancy kinds with cloth napkins and unlimited mimosas. I was surprised actually; it was a kind wholly new to me. I’m so used to grungy hole-in-the-walls, where you grab a stack of napkins and silverware from a nearby dolly and a carafe of water from the fridge, and juggle everything back to your seat.
The last time I ate Indian food was more than a year ago in Cusco, Peru. Random? It certainly had been to me. The restaurant had been largely empty, although a steady stream of South Asian-looking patrons suggested that it was one of the better spots in town to procure Indian food maybe? I don’t know. It hadn’t been very good. And they hadn’t served naan, which is a dealbreaker.
So subpar experiences aside, I hadn’t eaten Indian food since I moved out of San Francisco. Which is a pity really. I’d forgotten how much I love the cuisine.
This buffet had all the goodies—namely chicken tikka masala (who doesn’t want to lick their plate after eating it?) as well as my other favorite, chana aloo, chickpea and potato curry. And there was naan! Lovely pieces of naan. And mango lassi. And chai. Check, check, check, all my favorite things were represented. What really stood out to me, however, was the palak paneer, spinach curry with cheese. The rediscovery of this humble little dish has stuck with me, demanding to be made.
So I thought I’d begin my forays into Indian cooking on this blog with paneer, Indian cheese. I guess paneer is essentially compacted cottage cheese, similar to queso fresco, but it’s so distinctly Indian to me. It’s great as a vegetarian base for lots of curry dishes, like palak paneer, but I’ve seen it in salads, in soups. It would taste great grilled, or in a wrap.
It’s also incredibly easy to make, requiring nothing more than whole milk and some kind of acid—in my case, lemon juice—to separate the curds from the whey. And that’s it! I love how you can get such great results from making it at home. It definitely convinces me to make it once a week just so I can have it on hand.
HOW TO MAKE PANEER?
From Aarti Sequeira for the Food Network
Makes about 12 oz.
Ingredients:
1 cheesecloth
8 cups whole milk (a half gallon)
about 1/4 cup lemon juice
Directions:
Line a large colander with a large double layer of cheesecloth, and set it in your sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently so the bottom doesn’t burn, about 10 minutes. Add the lemon juice and turn the heat to low. Stir gently for about 30 seconds. The curds (white milk solids) and whey (greenish liquid) should start to separate immediately. If not, add a little more lemon juice
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
Twisting the ball to compact the cheese into a roundish block, place it on a plate with the twisted part of the cheesecloth on the side. Set another plate on top. Weigh the second plate down with something heavy, like a can of beans. Move to the refrigerator and let sit for about 30 minutes to 1 hour.
Related Posts
Subscribe for New Racipies
Get mental health tips, updates, and resources delivered to your inbox.
Dark Chocolate Guinness Banana Muffins
Last week was not a good week. I was all excited about baking with Guinness again, but both recipes I was trying to develop failed and one I even tried twice. I was very disappointed to say the least. What a waste of good beer. So I gave up and made muffins instead. Of course, I did throw some Guinness in them, so they are not completely healthy. But hey, we can’t all be saints. Some of us have to be sinners. Even more sinful, is the fact that I also made an insanely delicious whipped butter spread to go with these Dark Chocolate Guinness Banana Muffins that has a bit of Baileys Irish Cream in it. Hey, if the Irish can put liquor in their coffee, I can put some in my muffins and butter.
As you can see, the only unhealthy ingredients are the chocolate chips and the beer. I used Guinness Draught for this recipe, but you can use the Extra Stout if you prefer.
These Dark Chocolate Guinness Muffins came out a bit more crumbly than my usual muffins, but I wasn’t tempted to fool around with the ingredients because it was all about the taste and the taste was perfect. The banana flavor does come though first. You don’t get much of a Guinness flavor, but it usually just acts as an enhancer to the chocolate flavor.
The maple syrup and the mini chocolate chips add just enough sweetness. I didn’t want it to be sweet like a cupcake. You can definitely eat these for breakfast or with your coffee.
Now, let me tell you about my next concoction. I wanted to make a spread to go with these muffins. A special spread that included Bailey’s Irish Cream. This Baileys Whipped Butter Spread came out so delectable that I really just wanted to eat the entire jar. It’s so easy to make and paired with the Guinness muffins, it is truly heaven.
Dark Chocolate Guinness Banana Muffins
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Keywords: bake bread breakfast dessert snack healthy nut-free guinness beer coconut oil banana maple syrup St. Patrick’s Day muffins American Irish spring
Ingredients (15 muffins)
For the muffins
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil
- 2 eggs, room temperature
- 1/2 cup Guinness beer (Draught or Extra Stout)
- 2 medium ripe bananas, mashed
- 1 cup whole wheat flour
- 2/3 cup all purpose flour
- 1/4 cup Hersheys’ Special Dark Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup mini chocolate chips
For the whipped butter
- 1/2 cup (1 stick ) unsalted butter, softened
- 1 tablespoon milk
- 2 tablespoons Baileys Irish Cream
- 2 tablespoons powdered sugar
Instructions
For the muffins
Preheat oven to 375ºF.
Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.
In a stand mixer bowl add maple syrup, oil, eggs, mashed bananas, and beer. Mix on low speed until well blended.
Then add the flours, cocoa, baking soda and salt to the mixer bowl and mix until completely incorporated.
Next, add the rolled oats and chocolate chips, mixing until they are evenly distributed.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15-18 minutes or until toothpick inserted in center comes out clean.
Remove from oven and allow to cool for a few minutes in the pan , then transfer muffins to a cooling rack to cool completely.
For the whipped butter
Place butter and powdered sugar in a small bowl, and using a hand mixer, beat until smooth.
Add milk and Baileys and continue to mix until the mixture becomes light and fluffy.
Spread some over a cooled or warm muffin and enjoy!
Notes
Store muffins and finished butter in airtight containers at room temperature.
Related Posts
Subscribe for New Racipies
Get mental health tips, updates, and resources delivered to your inbox.