PREPARATION OF SPICES AND PANEER (Cottage Cheese)

Preparation of spices and Paneer (cottage cheese)

The very mention of Indian cooking makes one think of rich aromatic foods that have been cooked with variety of spices. However the art of Indian cooking lies in the selection and combination of spices rather than their quantity. Spices are used in such manner and quantity as to bring out the characteristic flavors of a dish.


In north India most commonly used spices are the red chili, coriander, cumin and turmeric powders. These spices impart both pungency and flavor to the dish. Garam Masala powders are also used in selected dishes to enhance flavor and pungency. In certain recipes whole spice like cumin seeds, cardamoms and cloves are used to impart their characteristic aromas.

All these spices are available commercially as packaged Masalas and powders. However to ensure that the spices, are fresh, it is preferable to use whole spices and grind them fresh each time in a blender or with a motor or a pestle.

ROASTING OF SPICES

Before grinding, the spices are sometimes roasted to bring out the characteristic aromas. To roast, place spices in a small heavy skillet on medium heat. Stir continuously until the spices darken by a few shades and give out their distinct aromas.

GARAM MASALA

The Garam Masala comprises several spices ground together. It is added to both dry as well as curried dishes at various stages during cooking. The Garam Masala of the various regions of the country is similar, excepting Eastern India, where only three spices are used.

GARAM MASALA – NORTH INDIAN STYLE

Yield 50 grams

20 grams of pepper corns, 10 grams of cloves, 20 grams of cinnamon, 15 gram of brown cardamoms yield, 10 grams of caraway or cumin seeds.

Lightly roast all ingredients on a griddle. Grind to a powder and sieve.

GARAM MASALA – EASTERN INDIA STYLE (yield 50 grams)

20 grams of cloves, 20 grams of cinnamon, and 20 grams of green cardamoms peeled.

Lightly roast all ingredients on a griddle. Grind to a powder and sieve.

SAMBHAR POWDER

One of the prime requisite of south Indian cooking is the Sāmbhar powder. No south Indian home is without it and each region of south India in turn has its own interesting version of the Sāmbhar powder. Essentially, it is a mixture of various spices.

Yield 75 grams

25 grams of whole dry red chilies, 25 grams of coriander seeds, 10 grams of Bengal gram, 1 teaspoon of fenugreek seeds, 2 ½ cm pieces of turmeric, 1 teaspoon of pepper corns.

Lightly roast all ingredients on a griddle. Grind to powder and sieve.

PANEER

This home made fresh cheese is a favorite amongst the people of north and east India. It combines readily with dhal (fried Chana dhal with Paneer) and vegetables (Matar Paneer). It is also the base for popular Bengali sweet meat- Rasogolla.

Good Paneer is determined by the type and quantity of the ingredients used for curdling the milk. Savory dishes make use of firm Paneer which is cut into cubes and fried to a golden brown. Sweets make use of softer Paneer which is usually kneaded with some binding agent. The whey got as a result of making Paneer may be reserved and used as a cooking liquid.

Paneer is freely available as a packaged item in the market. The following recipe will enable you to make fresh Paneer right at home.

PANEER

YIELD 450 Grams.

10 Cups of whole milk

¼ cup Lemon Juice

In a pan bring milk to boil, stirring occasionally to prevent skin from forming on top. Add lemon juice and stir till milk curdles (Curds separate from whey). Remove pan from heat.

Place muslin cloth over bowl. Pour curdled milk in to muslin and strain. Gather up corners of muslin and tie above 5 cm above curds. Hang this bag for about ½ hour.

Gently squeeze bag and place between two cutting boards. Place on top board about 2 1/4 Kgs. Heavy object (Sauce pan filled with water) for about two hours until Paneer layer is 1 cm thick. Remove weight. Unite cloth bag and remove.

Cut as desired or as per recipe requirement.