| Author |
Message |
|
| eston |
|
|
Joined: 22 Oct 2006
Posts: 71
|
|
|
|
Ingredients:
Paneer/Home-made cottage cheese
1. Full cream milk - 4 litres
2. White vinegar - 150-200ml
3. Muslin cloth (for straining)
Pakoras
1. Besan/chick pea flour - 400g
2. Salt - to taste
3. Ajwain - 1 tsp
4. Chilli powder - 1/2 tsp
5. Vegetable oil - 1 tbsp
6. Vegetable oil - To fry
Method:
Paneer - Home made cottage cheese
1. Boil milk in a thick-bottomed pan and keep aside.
2. Add the vinegar and stir till the milk curdles.
3. Pass through a muslin or any other thin cloth and keep the paneer/cheese pressed till the whey drains out.
4. Cut into slices and store the paneer/cheese in the refrigerator.
Pakoras
1. Mix together all the dry ingredients for the batter.
2. Heat approximately 1 tbspn of oil till it starts smoking and add it to the dry mixture.
3. Mix well and add enough cold water to make a thick batter.
4. Heat oil in a wok/kadhai.
5. Dip the paneer in the batter and deep fry until cooked and light golden brown.
6. Drain oil and cook the pakoras. When ready to serve, re-fry until crisp and golden brown.
7. Serve hot pakoras with mint and yoghurt. |
|
|
| Back to top |
|
|
|
All times are GMT - 4 Hours
|
