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Paneer Pakora: Monsoon Snack
How to make paneer (cottage cheese) at home:
Boil
milk
in
a
pan.
When
the
milk
starts
boiling,
add
3-4
drops
of
lemon
juice.
Keep
stirring
continuously
for
a
minute.
After
the
milk
curdles,
take
it
off
flame.
Strain
in
a
sieve
and
keep
the
milk
curdles
(chena)
in
a
muslin
cloth.
Tie
the
muslin
cloth
and
hang
on
a
hook
for
25-30
minutes.
After
the
water
drains
completely,
take
out
and
shape
in
blocks
if
required.
Now
again
tie
with
a
muslin
cloth
and
soak
in
cold
water
for
2-3
hours.
Soaking
in
cold
water
improves
the
texture
and
thickness
of
the
cheese.
Use
after
its
ready!
After you have made paneer, you can make paneer pakora as an evening snack this monsoon.
Paneer
pakora
recipe:
Ingredients
- Paneer- ½ kg
- Besan- 1 ½ cup
- Green chillies, finely chopped- 3-4 pieces
- Turmeric powder- ½ tsp
- Salt
- Red chilli powder- 1 tsp
- Amchur- ½ tsp
- Water- for batter
- Oil- for frying
Method to prepare this tasty monsoon recipe:
- In a bowl, mix besan, salt, green chillies in water. Add salt, turmeric powder, red chilli powder and amchur. Mix well to avoid lumps. Make a thick paste.
- Cut paneer into small cubes or make small balls of it.
- Heat oil in a frying pan.
- Now dip paneer pieces in the besan paste or batter and fry on medium flame until they turn golden brown.
Take out on tissue paper so that the extra oil is absorbed. Serve it hot with onions and tomato ketchup.
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