Recently I've taken a liking to Indian cuisine and am trying to replicate the curry experience at home. The biggest problem I'm having is with the paneer cheese, which is used in curries I like the ...
I want to just toss it into some indian food I have. Does it need to be cooked first or is it ok if it just warms up a bit when I throw it in the sauce?
I have a recipie for Skewered Pumpkin (from India Cookbook by Pushpesh Pant). Basically it's grated pumpkin, paneer, onion, breadcrumbs and spices moulded into a sausage shape around a skewer and ...
My latest batch of rasagullas were a disaster. As soon as I dropped them into the cooker, they started disintegrating. I realized the entire affair will turn out to be a super waste of effort and ...
I have heard that the spiciness of Palak paneer is regional, but I don't have any historical or geographical facts to confirm this. So, is there anybody around here that knows if a proper, old-school ...
I have this recipe for cheese curds that I want to try: http://www.ehow.com/how_5106352_make-cheese-curds-poutine.html, but it specifically calls for raw milk which is near to impossible to get here. ...
I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific questions: What kind of milk do you ...