Paneer - home made cheese

Paneer cheese can be used for instance
in palak paneer.

Paneer is a home made cheese used in Indian cuisine. This paneer recipe is for the previous palak paneer but paneer can also be marinated with spices in olive oil and so on.

This recipe make enough paneer for the palak paneer:

2 l whole milk
4 tbsp vinegar (clear)

Cook the milk in a casserole and add the vinegar. Carefully stir the milk and it should curdle the milk.

After the milk has been cooked, add
vinegar and stir the milk carefully
to curdle it.

Pour the curdled milk on a towel and let the whey drain through the towel.

Drain the whey through a towel so that
only cheese is left.

Have the cheese inside the towel and have a small weight on it. Place the cheese in a cold place.

After the cheese has cooled down
you should have this firm piece of
cheese.

Palak Paneer

Serve the creamy spinach stew with naan bread
and rice.

This is a third Indian dish I am trying and since my no meat experience continues I decided to try this dish. Palak Paneer is also my favorite when eating out in Indian restaurants. The dish is simply spinach in cream.

You will need for this dish

200 g spinach
Paneer cheese
1 dl or more cream
1 onion
5 cloves garlic
1 tsp turmeric
1 tsp cummin (jeera)
1 tsp garam masala

Cook the spinach for few minutes and mix it with a hand mixer in to a puré. For more spicy result you can here add some chili in to the spinach puré.

Cook the spinac until they turn dark green.

For more spicy result add some chili to the
paste.

Cut the onion and mince the garlic, and cook them until the onion is transparent. Add the turmeric and jeera and cook some more. Add the spinach, garam masala and salt. Let the mix to cook for 3 minutes on low fire.

Cook the onion and garlic until transparent.

Add jeera and trumeric and cook some more.

Add the cream and continue cooking on low fire for 4-5 minutes. In the end add the diced paneer cheese.

After you have added the spinach, cream and
garam masala you can finally add the
paneer cheese.

Serve with jasmine rice and naan bread.

My favorite!

Thai inspired salad

Serve the salad as such or with fish.

As my no meat dairy continues this Thai inspired salad is so delicious and the secret is in the dressing.

200-300 g kale (leaf cabbage)
3-4 carrots
1 red sweet pepper
1 bunt of chilantro
3 spring onions
cashew nuts

Dressing:
3 cloves of garlic, minced
3 tbsp soy sauce
2 tbsp white wine vinegar
2 tbsp of sugar or honey
1 tbsp sesame oil
juice of one lime

Slice all the vegetable either to regular slices or as thin juliennes. Mix the sliced vegetables with whole nuts. Prepare the dressing and pour it on the salad.

You can either have the salad as such or then serve with fish for instance.

Carrot steaks with ginger

The carrot steaks reall made my stomach
full.

I have been testing a meat-free diet for few weeks now. I still have some more weeks to go. I attend to start eating meat again soon but just wanted to try how would I feel and would I be creative when it comes to food. And yes, I have tried now so many different vegetarian dishes that it is amazing.

Here is the first one:

3 large carrots grated
1 dl corn flour
1 egg
a bit of grated fresh ginger
chili flakes
salt
pepper

Grate the carrots and mix them with corn flour, grated ginger, chili and salt and pepper. Add the egg and mix well. Make steaks with your hands and fry them on a frying pan on both sides until golden brown.

You can season the carrot steaks how you self wish and like.

Fry the steaks on both sides golden brown.