WE ARE WHAT WE EAT

This blog is specially designed for young, upwardly-mobile families where men and women are highly educated but, somehow have found no time in their busy and active youth to learn household arts. The posts in this blog gives to such bright young people, living at home or abroad, all that they would like to know about Indian food.

This blog is a stepping stone towards the integration of India's fabulously varied cuisine. It also tells briefly about the concepts of food and the role food plays in our social and cultural lives. The personality and ambience of every state are also described as an introduction to the selecetd recipes.

Tuesday, April 8, 2008

HOW TO MAKE PANEER, TOMATO PUREE, COCONUT MILK AND SAMBAR POWDER

HOW TO MAKE PANEER:
1 litre warm milk 2 tbsps lemon juice
Pour lemon juice into the warm milk. When the milk curdles, put it in a piece of clean muslin cloth and hang up. When the water has completely dripped away, keep the paneer under a heavy weight for 1 hour. Remove and cut into desired shapes.

HOW TO MAKE TOMATO PUREE
5 big tomatoes
Dip tomatoes in boiling water for one minute. Remove. Peel off skin and remove hard seeds. Liquidize. Use as needed.

HOW TO MAKE COCONUT MILK
1 coconut, grated
Liquidize the gratings and strain through a piece of muslin or fine sieve. Keep the first thick milk aside. Add a little warm water and liquidize once again and strain. This is the thin milk.

HOW TO MAKE SAMBAR POWDER
50gms whole red chillies 1tbsp chana dal
100gms coriander seeds 10 gms whole turmeric, crushed
25gms peppercorns 10 gms cumin seeds
1tbsp tuvar dal
Dry roast all the ingredients in a hot pan for one or two minutes. Grind finely and store.
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