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How to make Paneer
Paneer
Paneer is used in a lot of vegetarian Indian cuisine as a substitute for meat. Paneer is made by adding acidity such as lemon juice or vinegar to boiled milk. The acidity curdles the milk, separating the milk fats frome the whey. They the remaining liquid is squeezed out of the cheese, resulting in a firm cheese that is slightly crumbly. The paneer doesn't melt, holding its shape when being cooked. It almost looks like tofu. Making paneer is quite simple and cost effective, rather than buying store bought brands. Something to keep in mind; 1/2 gallon of whole milk will yield about 8 oz of paneer in the end.
Ingredients
- 1/2 gallon whole milk
- 1/4 cup lemon juice
Instructions
- Over medium heat in a large stock pot, bring the whole milk almost up to a boil. This will take about a half an hour. Make sure to constantly stir the milk so it doesn't burn in the botom of the pot.
- While the milk is cooking, line a collander in a large bowl with cheese cloth.
- At the 30 minute mark, stir in the lemon juice. You will notice in 30-60 seconds the milk curdling. Turn off the heat.
- Pour the milk into the collander. Let it cool.
- Once the milk has cooled, start squeezing out any liquid.
- Place another bowl filled with water on top of the twisted cheese cloth. This will weigh down the cheese and force out more moisture. Let this sit for an hour.
- Take the cheese out of the cheese cloth. At this point, the paneer is firm, but still has some moisture left in it. It will kind of feel like a firmer cream cheese.
- Place the paneer in a bowl or container uncovered in the refrigerator over night. This will help dry out the cheese even more.
- Your paneer will be ready the next day for use.
Kidney Bean Curry with Tomato, Ginger, and Cardamom
Kidney Bean Curry with Tomato, Ginger, and Cardamom
Being in the meat industry, I used to be really closed minded when somebody would use the "V" word. I think living in this country has made being vegan a dirty thing. I think there is an American stereo type that vegans don't enjoy food or eating. Honestly, I think most vegan American cuisine is quite crap(thanks WFM). If an Indian dish is going to be cooked vegan instead of not, they don't create garbage replacements like soy cheese to go in the recipe instead of real paneer. They just don't eat it instead. There are no soy protein meats. No vegan "butchers." No tofurkey. This kidney bean curry recipe is a testimony to what is great vegan food with tons of flavor. No meat necessary.
Ingredients
- 3 cups kidney beans
- 3 tbsp vegetable oil
- 4 cardamom pods
- 2" cinnamon stick
- 1/2 medium white onion finely chopped
- 1 roma tomato
- 2 tsp ginger garlic paste
- 2 tbsp tomato paste
- 2 tsp ground fennel powder
- 2 tsp ginger powder
- 1/2 tsp kashmiri chilli powder
- 3/4 cup water
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up oil in a large sauce pan over medium heat. Cook the cinnamon stick and cardamom pods for 1 minute.
- Add in the ginger garlic paste and cook for 1 minute.
- Stir in the onions. Cook for 12-15 minutes until the onions are brown and cooked down. I made a rhyme! Make sure to stir every few minutes or so.
- Add in the tomatoes and tomato paste. Cook for 2 minutes.
- Stir in the kidney beans, fennel, ginger, and chilli powder. Cook for another minute.
- Add the water. Season with salt to taste. Cover and simmer on medium heat for 15 minutes.
- Serve with steamed basmati rice. Garnish with cilantro.
Chicken Achari
Chicken Achari
I can tell you the exact date of when I had this dish for the first time. It was Saturday October 28th, 2017 in downtown Baltimore off of the inner harbor. I was at the Days of Darkness Fest at the Ramshead with my Metal Fest traveling buddy, Brian. We ate at this Afghani/Indian restaurant right by the fest called Kabul. We both decied to try their daily special. All it said was chicken cooked in pickling spices. Little did I know that I was about to eat one of the most flavorful dishes I've ever had. It was served with a small salad, rice, and naan; all for under $10. Seriously one of the best things I've ever eaten. Hands down. Brian and I along with more people in our Metal Fest group came back to eat this dish on Saturday May 26th of 2018. Still just as good. I just ate this dish again a week ago on Saturday May 25th, 2019. Even better. I needed to know how to make this dish. So I learned the next day after my flight back from Baltimore.Achari is a Northern Indian dish, meaning cooked in pickling spices. Those pickling spices would be cumin, mustard, fennel, fenugreek, and nigella seeds. Fenugreek seeds have a bitter/savory taste. Nigella seeds add the flavor of onions and garlic. Nigella seeds are also known sometimes as black cumin. Another ingredient you might not be familiar with is ginger garlic paste. It is an equal mix of fresh ginger and garlic, pureed into a paste and is used in a lot of Indian cuisine. You can find the paste at any Asian market or make it from scratch in a food processor.There are a couple of options that you can do with the chicken. When I've eaten this at Kabul, it is served using boneless skinless chicken breast. I assume that is to better accomadate the American pallet. You can go that route if you want to. I prefer to use bone in thighs and drumsticks. There is always so much more flavor when the chicken is on the bone. You can choose to leave the pieces whole or cut them up into chunks. Cut the drumsticks into 3 pieces; the thighs 4. If you prefer to use chicken breast and wings, please do so. I would cut the breasts into 4-5 pieces; the wings in half. Either way you go, this dish will be delicious regardless. It isn't the chicken that makes this dish. It's the curry gravy.
Ingredients
- 2 lbs chicken thighs and drumsticks skinned
- 3 tbsp vegetable or mustard oil
- 1 tsp fenugreek seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/2 tsp nigella seeds
- 5 whole dried chilies
- 2 tbsp ginger garlic paste
- 1 medium white onion thinly sliced
- 2 tbsp tomato paste
- 1/2 tsp turmeric powder
- 2 tsp red chili powder
- 1/2 cup water
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up cooking oil over medium high heat in a large sauce pan or dutch oven. Add in the fenugreek, cumin, mustard, nigella, and fennel seeds. Cook for no more than 2 minutes.
- Stir in the onion and dried chili.
- Cook down the onionsfor 8-10 minutes, making sure that the chilies don't burn. The onions should be brown in color.
- Add in the ginger garlic paste, followed by the tomato paste, turmeric, and chili powder. Cook for a couple of minutes until all of the oil has left the sides of the pan and have clumped the paste together.
- Add in the chicken pieces. Brown for 6-8 minutes, making sure that all of the pieces are coated in the curry paste.
- Stir in the water. Bring to a boil. Reduce the heat to medium low. Cover and let simmer for 30 minutes.
- Uncover. Stir in the yogurt, lemon juice, and salt. Let simmer uncovered for another 10 minutes.
