Paneer is a soft cheese made from curdling the milk with acids like vinegar or lemon juice.
It is usually made with high fat content milk from cow or buffalo. The paneer quantity and quality depends on the fat percentage present in the milk.
The paneer is originated from where is debatable.
It is originated late back in Indus valley civilization where milk is curdled using leaves or berries or yoghurt acid but later then it stopped in aryas civilization due to consideration of cow as a sacred animal and curdling it’s milk can be harmful.
There is other theory stating it of Portugal influence on begal where it has introduced the process of technique “breaking” the milk into soft cheese using acid like lemon juice or vinegar.
Modern Paneer is usually traced back to the Persian and Afghan rulers who introduced it in the 16th century, primarily in North India, where it was made with either goat or sheep rennet. The term ‘Paneer’ comes from the word ‘peynir’, which just means ‘cheese’ in the Turkish and Persian Languages
This yield is calculated based on the full fat milk.
1 litre of cow’s milk = 130 – 150 grams of paneer
1 litre pf Buffalo milk= 200 -250 grams of paneer
Age: unripened or un aged.
Type: soft cheese
Origin: India, Persian, Portugese
Source: Cow or buffalo
Alternative: Cottage cheese
Acidulation: lemon juice or vinegar
Texture: firm and solid
Taste: Mildly sweeter
How to make paneer?
1. In a sauce pan or pot add full fat milk and let it come to first boil.
2. Once it started boiling, squeeze a lemon and stir it up slowly for an minute and switch off the flame.
3. The solidified milk fat is called chhena and the water is called whey.
4. It is then filtered through the cheese cloth or fine cloth and washed in running water once to avoid any excessive flavor impart in the paneer.
5. Squeeze the water to 70 percent and start moulding into square shape using the cloth itself and keep a weight above it for about 2hours. If you wanted softer paneer approximately 20-25minutes pressing is enough.
If wanted to prepare sweets then instead of moulding into square, it should kneaded by hand to make creamier and softer cheese for the preparation of Indian sweets.
6. Let it dry out and fresh paneer or Indian cottage cheese is ready.
Chicken Pad thai | Thai stir fried Noodles
Chicken Pad Thai is a delectable and iconic Thai stir-fried noodle dish known for its harmonious fusion of flavors and textures. It features tender strips of chicken, rice noodles, and a medley of fresh ingredients. The magic of Chicken Pad Thai lies in its sweet, savory, and tangy sauce, typically crafted from tamarind, fish sauce, and palm sugar. It’s often garnished with an array of crushed peanuts, bean sprouts, and a squeeze of lime, providing a delightful crunch and a burst of freshness.
This dish strikes a perfect balance between the umami-rich chicken, the tender and slightly chewy rice noodles, and the delightful complexity of the sauce. Chicken Pad Thai is a beloved Thai classic that can be customized to suit individual preferences and is widely enjoyed both in Thailand and around the world.
Prepare the sauce
Prepare the sauce by mixing the tamarind paste, brown sugar, soy sauce, oyster sauce, fish sauce and mix well and keep aside.
Check the sweet and sour balance and adjust accordingly if its too sweet add more tamarind water or if its too sour add more brown sugar.
Blanch the noodles
Bring a large pot of water to boil and dunk in rice noodles. Stir to separate. Only cook until they are limp but still firm and slightly crunchy around 5-8 minutes (they will finish cooking later in the pan).
Drain the noodles and rinse well with cold water to prevent sticking. Set aside.
Cook the Pad thai
In a wok or pan, add sesame oil, minced garlic, chopped onions and saute for 2 minutes.
Add the minced red chilies and chicken strips and stir fry them till 3 minutes.
Add the prepared sauce and cook in slow flame for 10 minutes until the sauce gets thickened and chicken is cooked.
Add the blanched rice noodles and stir it nicely and toss it.
Finally add the bean sprouts and toss it and switch off the flame.
Plate the Pad thai
Add the cooked pad thai in a bowl or plate and garnish by adding roasted peanuts, lemon wedges on the side and chives on top.
- Amount Per Serving
- Calories 495kcal
- % Daily Value *
- Total Fat 16.9g26%
- Saturated Fat 2.6g13%
- Cholesterol 29mg10%
- Sodium 1400mg59%
- Potassium 491mg15%
- Total Carbohydrate 71.2g24%
- Dietary Fiber 5.7g23%
- Sugars 22g
- Protein 17.1g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can marinate chicken in soy sauce before cooking which adds more flavor.
You can add egg if you like it and the main important think is the sauce.
It is basically known as nam phrik sauce and it should be more darker side and balanced between sweet and sour.