There are huge numbers of side dishes are available for rotis, chapatti, Nan and paratha but panner is playing major role which is offering the delicious side dish. Today people also prefer the paneer variety dishes. The paneer is used not only for making curry but also you can prepare main dish with it. Panner is simple said as Indian cheese where it is prepared by curdling the milk using lemon. It preparation method is unbelievably simple hence you will never hesitate to do the panner in home. The home made panner will not contain any chemicals and it will not spoil the health. Here I have give you very simple step to make panner.
Essential ingredients
· Simply milk of 1 liter
· Take one lime.
· Take a muslin cloth which is significant for making paneer.
Preparation direction
1. Initially you need to boil the milk up to the extent and then decrease the heat to rumble.
2. Now add the fresh lime juice into the boiling milk which makes the milk into cluster form.
3. Then keep stirring the milk, now you can see the curds are separated from the milk and you can see the whey is getting separated from milk.
4. Locate a thin cloth on a new vessel and filter the mixture via the cloth. You will get the sediment of curdles and it is known as paneer.
5. Now tie and hang the cloth in a height to drain all the whey for 10 to 20 minutes.
6. Then place the paneer in a flat surface and keep a heavy object over it, in order to make it flat.
7. Keep it stay for at least for an hour.
8. Finally open it and cut it in small pieces that you can use it for different types of curry.
9. The whey you drain is holding rich nutrition and then it is added to the gravies.
Essential ingredients
· Simply milk of 1 liter
· Take one lime.
· Take a muslin cloth which is significant for making paneer.
Preparation direction
1. Initially you need to boil the milk up to the extent and then decrease the heat to rumble.
2. Now add the fresh lime juice into the boiling milk which makes the milk into cluster form.
3. Then keep stirring the milk, now you can see the curds are separated from the milk and you can see the whey is getting separated from milk.
4. Locate a thin cloth on a new vessel and filter the mixture via the cloth. You will get the sediment of curdles and it is known as paneer.
5. Now tie and hang the cloth in a height to drain all the whey for 10 to 20 minutes.
6. Then place the paneer in a flat surface and keep a heavy object over it, in order to make it flat.
7. Keep it stay for at least for an hour.
8. Finally open it and cut it in small pieces that you can use it for different types of curry.
9. The whey you drain is holding rich nutrition and then it is added to the gravies.