Monday, October 15, 2007

PANEER PERPARATION

PANEER
Paneer is a milk food.It has lot of protein ,calcium.Good for all age. Easily available in market.thous day per pared in home.While you can make slabs of paneer at home ,by curdling the milk.Using either lemon juice,vinegar,citric acid,curd or whey,draining the solids and pressing under a weigh.It difficult to get the same texture as that ready made.The milk is heated to a high temperature ,stirred though out the heating time then,the curdling ingredient add to it.it is drained,put in containers and run through cold water to remove excess whey and to give a softer texture to the paneer.Since it is cooled immediately it also remains softer -the cold water arrests the heating process which would otherwise make the paneer tough and maybe even stingy. It is than weighted down in containers and when it solid fies it is ready to use.High fat milk will yield a creamier paneer,while skim milk will yield paneer which may be a little tougher.Buffalo milk and cow milk will yield paneer of different tastes and textures.Paneer is usually kept under refrigeration or in a cool place to prevent spoilage.It is best when used as fresh as possible so many food stuffs are prepare in paneer. It is most use in north India. favorite food in north India

MOST FAVORITE PANEER PREPARATION IS MUTTER PANE ER,SHAHI PANEER,CHILLI PANEER.PALAK PANEER.KADAI PANEER.

http://en.wikipedia.org/wiki/Paneer


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