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I just attempted to make paneer. (It's eaten in the south too, isn't it?) It's a too creamy, I want to say - not as dense as what I handled at my curry house job. I'm sure I could spread it on a cracker or something. I'm thinking that I didn't squeeze enough whey out.
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Jun 10, 2013 21:05
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| # ¿ Apr 27, 2024 22:32 |
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I twisted the cheesecloth until the smaller cards started to pop through, hung it for five minutes and then weighed it down with about 2 kilos worth of beans on top of it for a couple hours. It actually fried up fine, stayed whole. It didn't crumble. As for the palaak... well... 
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Jun 11, 2013 12:29
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What recipe for sambaar would y'all recommend?
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Jul 2, 2013 22:45
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