Thursday, August 6, 2009

Paneer Burji

How many of you start looking for the availability of airline seats to India whenever you feel that you are missing your family/country or how many of you start browsing the net giving your "home town" as a keyword in Google? I do..., Off late, I have been looking at the availability of tickets at least twice a day. My search has become more intense after my parents & in-laws waved bye at the airport. After every "skype chat" with my co-sister, aunties & my sister.., I feel I am missing all the fun over there & I start browsing again(I know you people have guessed it already :D)

Now....how is Paneer burji & my homesickness related. Don't expect that I link a story between them, when there is NOTHING..., he he...

Just note down the ingredients & cook it when you are missing home & do not want to cook elaborate meals.

Ingredients:
Full cream milk: 1 liter (Yes.., I did it from scratch)
Lemon juice: 2 tbsps (1 tbsp for curdling the milk & the other for the burji)
Turmeric: a big pinch
Capsicum: 1 finely chopped
Onion: 1 finely chopped
Green chillies: 2 nos (minced or finely chopped)
Oil: 1 tbsp
Cumin seeds: 1/2 tsp
Cilantro: 1 tbsp chopped( for garneshing)
Salt: According to taste




Method:

  • Boil the milk on a medium heat. When milk starts boiling, turn off the flame. Add turmeric, salt & lemon juice. Stir well. The milk starts curdling. It might take upto 15minutes to curdle. If you feel, the curdling is not uniform, feel free to add some more drops of lemon juice.
  • Chenna (soft cottage cheese) & water gets seperated by now. Drain out the water & collect the soft cottage cheese. Let it rest for 5-10minutes. Squeeze the excess water from the collected cheese. Scramble the cheese a little (Not much work, as the cheese is in scrambled state already!)
  • Meantime, heat oil in a wok. When oil is hot, add cumin seeds. When cumin seeds splutter, add onion & green chillies. Saute until onions are translucent.
  • Add capsicum & saute again on a medium heat for 4-6 minutes until capsicum is soft & yet crisp.
  • Add little salt(you added salt already.., be cautious..), scrambled paneer(Indian cottage cheese) & mix them well. Cook it on a low heat for 2-3minutes.
  • Add lemon juice & mix them well. Garnish with cilantro & serve it warm or hot.

Notes:

  1. Store bought paneer could be used to prepare this dish, but I feel home made, fresh paneer tastes great. Hard paneer (cubes or block) would be tougher to handle as this dish calls for scrambling the paneer.
  2. One can make this dish more spicy by adding paprika, garam masala or any other spice powder of your choice.