Indian cooking simplified

How to make Paneer – Indian cheese

Utensils required

Heavy bottomed pot

Spatula

Colander

Big bowl

Cheese cloth

Ingredients

8 cups whole milk

4 tablespoons lemon juice

Procedure

1. Place a heavy bottomed pot on the stove. Add 8 cups of whole milk in the pot.

2. Switch the stove and heat the milk in medium heat. Bring the milk to a boil.

3. Once the milk boils reduce the heat.

4. Add 4 tablespoons of lemon juice into the milk.

5. Keep the heat in low and stir the milk to avoid burning. The milk will start to curdle and the whey water will separate from the milk solids.

6. When the milk has fully curdled the whey water will look like lemonade at this stage switch off the heat.

7. Line a colander with cheese cloth and place the colander in a large bowl.

8. Pour the curdled milk in the colander and let it cool down.

9. Once it cools down squeeze the cheese cloth to remove the excess whey water from milk solids.

10. Press the milk solids in the cheese cloth into an oval shape. And place a heavy flat skillet on it.

11. Let it rest for 30 minutes.

12. After 30 minutes open the cheese cloth and take the Paneer.

13. Cut the paneer into small cubes and use it to create your favorite Paneer dish.

Chicken Vindaloo – Chicken cooked in red curry (serving size – 4 people)

Wine pairing suggestion – This is a spicy dish so it pair well with sweet wine like Riesling or Moscato

Utensils required

Dutch oven / Heavy bottomed pan with lid

Spatula

Small electric food processor

Ingredients

1 cup chopped onion

1/4 cup peeled garlic

2 tablespoons chopped ginger

1 teaspoon salt

4 tablespoons olive oil/ vegetable oil

2 lbs. chicken drumsticks

1 tablespoon white vinegar

1/2 teaspoon sugar

You can find all the below ingredients in Indian grocery store

1 cinnamon stick

1/2 teaspoon black mustard seeds

1/2 teaspoon whole black pepper corns

5 whole cloves

6 whole dried red chilies

1 teaspoon cumin seeds

Procedure

1. Add 1 cinnamon stick, 1/2 teaspoon black mustard seeds, 1/2 teaspoon whole black pepper corns, 5 whole cloves, 6 whole dried red chilies & 1 teaspoon cumin seeds in the electric food processor and blend the spices into a smooth powder.

2. Once the spices are blended smoothly add 1/4 cup peeled garlic, 2 tablespoons chopped ginger, 1 tablespoon white vinegar and 1/4 cup water to the spice powder and blend it into a smooth paste.

3. Score the chicken drumsticks in the fleshy part so that the flavors from the spices can infuse in the meat.

4. Coat the chicken drumsticks with the spice paste and let it marinate for 30 minutes.

5. After 30 minutes heat the Dutch oven or a heavy bottomed pan on the stove.

6. Add 4 tablespoons of oil in the pan and heat for 1 minute.

7. When the oil is hot add the marinated chicken drumsticks in to the pan.

8. Add 1 cup chopped onion, 1 teaspoon salt and 1 cup water into the chicken. Mix the contents well and close the pan.

9. Cook in medium heat until the meat turns soft and the chicken is fully cooked.

10. Serve the Chicken vindaloo with warm rice or Roti

Chicken 65 (Indian style chicken nuggets) Serving size – 4 people

Utensils required

Wok or Wide heavy bottomed pan

Spatula

Mixing bowl

Ingredients

2 lbs. Chicken breast

2 tablespoons plain yogurt

Vegetable oil for deep frying

2 tablespoons cornstarch

1 teaspoon salt

You can find all the below ingredients in Indian grocery store or Amazon.com

1/2 teaspoon chili powder

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon garam masala powder

2 tablespoons ginger and garlic paste

Procedure

1. Cut the chicken breast into small bite size pieces and add it into a mixing bowl.

2. Add 1/2 teaspoon chili powder, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon garam masala powder, 1 teaspoon salt, 2 tablespoons plain yogurt, 2 tablespoons cornstarch, 2 tablespoons ginger and garlic paste into the chicken.

3. Marinate the chicken with the spices.

4. Place a wok or a heavy bottomed pan on the stove. Add vegetable oil into the pan for deep frying.

5. Heat the oil for 3 minutes in medium heat. To check if the oil is hot enough, add a small piece of chicken. The oil should make a sizzling noise and form bubbles around the chicken. At this stage add the marinated chicken into the oil and deep fry in medium heat.

6. Deep fry the chicken until the meat is cooked. Once the chicken turns golden brown in color remove it from the oil.

7. Serve the chicken 65 warm with freshly chopped onions and lemon wedges.

Dosa – Rice and lentil batter crepe (serving size – 4 people)

Food pairing suggestion - Dosa is served with Sambhar (lentil soup), Chutney (Spicy and savory dip), Chicken korma, Fish curry etc.

Utensils required

Vita mix / High power blender

Cast iron skillet or non-stick skillet

Flat spatula

Ingredients

2 cups idli rice

1/2 cup Urad dal

Salt

Procedure

1. Soak 2 cups Idli rice in 5 cups water overnight.

2. Soak 1/2 cup urad dal in 2 cups water overnight.

3. After 6 hours wash the idli rice and blend it using a Vitamix food blender. For 2 cups of rice add 1 cup of water. Add the water little by little and blend the rice. Initially the rice batter will be coarse, keep blending until you get a smooth batter. Once the batter is ready pour it in a clean container.

4. Wash the urad dal and add it in the Vitamix food blender. Add 1/2 cup of water little by little and blend the urad dal. Keep blending until you get a nice fluffy batter as shown in the picture.

5. Add the rice batter and urad dal batter in bowl and add 1 teaspoon salt.

6. Mix the rice batter and urad dal batter using your hands. The good bacteria from our hands mixes with the batter and helps to ferment it.

7. Once the batter is mixed well, close the bowl with a lid and keep it the oven with the oven light on. This will create the right temperature for the batter to ferment.

8. The fermentation process takes upto 18 hours in summer and 24 hours in winter. In Southern India we don't have cold winters, so the batter will ferment in 10 to 12 hours. The batter will rise and increase in volume after fermentation.

9. Heat a well-seasoned cast iron skillet or non-stick skillet on the stove. Splash few drops of water on the skillet, when it makes sizzling noise the skillet is at the right temperature. Scoop 1/4 cup of fermented batter and pour it in the middle of the skillet.

10. Place the bottom of the 1/2 cup on the batter and spread the batter on the skillet by swirling around the cup in circular motion.

11. Once you have spread the batter into a thin layer on the skillet, add 1 teaspoon oil around the dosa.

12. Once you start noticing golden brown spots on the dosa, you can remove it using a spatula.

13. Carefully remove the dosa from the skillet using a flat spatula.

14. Flip over the dosa and let it cook on the other side for 20 seconds.

15. Crispy golden brown Dosa is ready. Enjoy the Dosa with Sambar (lentil soup) or Chutney