Do give a try and am sure you will not go in for store bought ones after trying the homemade paneer.

  1. Heat the milk and bring to a boil. Stir occasionally so that the skin does not form on the surface.
  2. Once the milk rises, add the lemon juice / vinegar / curd. Usually i prefer lemon juice to curdle.
  3. Milk starts to curdle. If the milk has not yet begun to curdle than add somw more lemon juice. Milk should completely curdle.
  4. Stir the milk when its curdling so that the curdled milk does not stick to the base of the pan.
  5. Immediately in a cheesecloth / cotton kitchen napkin / white cloth drain the curdled milk.
  6. Keep a pan beneath the cheese cloth.
  7. Put some weight above this so that the liquid entirely drained off.
  8. Leave it for 3-6 hrs. Open the cheesecloth, you will see a beautiful block of cheese all set.
  9. Cut paneer into any shapes or sizes as your wish.


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Paneer - Favorite item for Kids now-a-days.





Ingredients
  • Paneer- 250 gms (Home made paneer)
  • Tomato- 2
  • Green Chilli- 3
  • Ginger- 1 inch in length
  • Curd- 2 tsp
  • Ghee - 2 tsp
  • Asafetida - 1 pinch
  • Cumin seed- 1/2 small tsp
  • Turmeric powder - 1/4 small tsp
  • Coriander Powder- 1 small tsp
  • Red chilli powder- 1/2 small tsp
  • Garam masala- 1/2 small tsp
  • Salt-  as required
  • Green coriander- 1tsp


 Method

  1. Cut the paneer into 1.5 inch in width and 1.5 inch in length. Make paste of tomato, green chilli and ginger in a grinder. Pour the curd in this paste and churn it. Paste of curd and tomato is ready now.
  2. Heat the ghee in pan. Add asafetida and cumin seeds. After the cumin seed is properly fried, put coriander powder, red chilli powder into the pan and continue stirring.
  3. Add the paste of curd and tomato into the masala and fry it till the masala is released from oil.
  4. Pour 2 to 3 tablespoon of water into the masala, then add the paneer and garam masala in it.
  5. Continue stirring. Masala Paneer Recipe is ready to serve.
  6. We can prefer this recipe with bread, naan, chapatti and rice.
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 “Oh, God above, if heaven has a taste it must be an egg with butter and salt, and after the egg is there anything in the world lovelier than fresh warm bread and a mug of sweet golden tea?”  - Frank McCourt, 'Angela's Ashes’ (1996)


Ingredients
  • Eggs - 3
  • Onion - 1 medium sized
  • Ginger garlic paste - 1 tsp
  • Red Chilli powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder - a pinch
  • Salt - to taste
  • Seasoning:
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
Egg Masala - To grind
  • Tomato - 1 big
  • Dry Red Chillies - 2 to 3
  • Small Onion - 10
  • Coriander seeds - 1 tsp
  • Cinammon - 1/4 inch piece
  • Green cardamom - 1/2
  • Fennel seeds - 1/2 tspp
  • Poppy seeds - 1/2 tsp
  • Black Pepper - 1/2 tsp 
  • Oil - as required
 Method
  1. Boil eggs for 10 mins in medium flame. After boiled, remove the shell carefully. Cut the eggs into 2 pieces with a knife. Set aside.
  2. Heat oil in a pan - add the ingredients under "To grind" saute till onions turn golden brown and tomatoes turn mushy and raw smell leaves.
  3. Cool down and grind to a semi fine paste.set aside. Heat oil in pan - add mustard seeds and curry leaves let the mustard seeds crackle.Add ginger garlic paste , onion fry till golden brown.
  4. Add the masala paste and fry for 2 mins.Then sprinkle little water, add required salt and allow it to boil until it forms a gravy.
  5. To this add the eggs and mix well so that curry gets coated on the eggs.
  6. Cover and cook for 5 minutes and then uncover it to let any excess water dry up.
  7. Garnish with chopped coriander and serve it.  
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