Pista badam kulfi|Almond pistachio kulfi

Summer is synonymous to kulfi in India.Unlike now chocolate was alien to Indian taste buds.Though it was available but not much preferred like now. To me summer was and is just an excuse to indulge in frozen treats, coolers,squash and what not.My sweet memories of kulfi dates back to the summer holidays that we used to enjoy as a family in Madras (Chennai).Madras was the epicentre of our family business.With nothing much to do after lunch while ammi(mother) and dadi(grandmother) have a nap we siblings would eagerly wait for the kulfi wala.

Lauki barfi |How to make lauki barfi from scratch |Bottle guard and milk fudge

Where am I? you must have been thinking where am I lost .Though The kids have started their school after winter break I am yet to come off my hibernation mode .Blame the season-chilled mornings or my schedule to stay in bed while the holidays .By the time I wake up it would be rush -hush hour to complete the daily chores and accomplish the kitchen target .Trying to get things back to normal ,In sha Allah very soon ......I think its enough of the blabbering and let us come to the point(post).

Mango milkshake

Here is a quick milk shake that can be whipped up in minutes .It is healthy as well as filling ,just serve a toast of bread and this milk shake and you are done with a healthy breakfast .Perfect for the after school hanger pangs .As it is Ramadan now it fits well for the iftar (time to break the fast)   or suhoor ( pre-dawn meal) table too  .

Zatar bread

 Zatar is  the name for a condiment made from the dried herbs, mixed with sesame seeds, dried sumac, and often salt, as well as other spices. Used in Arab cuisine, both the herb and spice mixture are popular throughout the Middle East.

 zatar is high in anti-oxidants.Zatar is traditionally dried in the sun and mixed with salt, sesame seeds and sumac. It is commonly eaten with pita(bread), which is dipped in olive oil and then zatar. When the dried herb is moistened with olive oil, the spread is known as zatar-wu-zayt . 

This mixture spread on a dough base and baked as a bread, produces manakeesh bi zaatar(zatar bread). Zatar is used as a seasoning for meats and vegetables or sprinkled onto hummus. It is also eaten with labneh (yogurt drained to make a tangy, creamy cheese), and bread and olive oil for breakfast.

This is one of the most popular and readily  available breakfasts on the go ,after  shawarma if you are going for a veg option .Its easily available in any supermarket or grocery stores.

Lets start baking ...............

Paneer

Paneer aka Indian cottage cheese is a household name for Indians.It is a vegetarians  protein supplement it contains all the proteins needed for the body.this North Indian dish because of its succulent,creamy  nature has become a heart throb of all irrespective of their regions .Even if we go to south Indian restaurant we can see the paneer dishes in the menu ,which shows how popular it is among the foodies.

The store paneer could not satisfy my taste buds.some had really horrible smell ,the other seemed as if all the milk fat was extracted and the residue was sold as paneer.....disgusting."Don't u agree with me"? after trying all the popular brands,I ended with trying it at home.

 Trust me once u get used to the home made paneer u will never turn back to the store brougt ones.More over it is fresh with out any additives or preservatives,unlike the packed ones,which is the best part of it.It is aversatile ingredient .can be added to a.gravy ,as an appetiser ,now a days fusion dishes    ......  r very popular,

bring out the creative being in u and explore the possibilities. S (daughter) loves paneer  so I often make it for her.So ...what are u waiting for?Just follow the recipe and u can master the art of making paneer at home....here u go......

INGREDIENTS

• 1/2 Litre full fat milk
• 2 1/2- 3 tsp vinegar

                 

        

                METHOD

• 1.  Pour the milk in a pan ,bring it to rolling boil.  
  2. Switch off the burner .dilute vinegar with equal parts of water.
  3.  Add vinegar to the milk and give a stir do not stir too much.
  4. Let it stand for a few seconds.Now u can see the water(whey) separating from milk solids .
  5. Tie a muslin cloth over a vessel,strain the curdled  milk through it.
  6. Tie  a knot of the muslin cloth and hang it for around 1/2 an hour or until the water has completely drained out.
  7. Place this muslin cloth with paneer inside under a heavy weight for 40 -45 minutes ,may be a mortar or some thing heavy. 
  8. Now u can see the water has completely drained out and the paneer ball has flattened.
  9. Remove it slowly from the cloth and place it in the refrigerator for atleast 1 hour.  
  10. Now cut it into desired shapes  .......and ur paneer is ready to use.

  
  

  
  

  
  

  NOTES

  
  

  • Always use full fat milk for making paneer .Increase the milk as per your requirement,1/2 litre milk yeilds 15-20 pieces of milk.
  • The quantity of vinegar dependS on the quality of it.
  • I use natural white vinegar (from sugarcane).
  • If the milk isn't curdled  add a little more vinegar  .
  • Too much vinegar makes the paneer sour, so be careful.
  • If u want crumbled paneer u can use directly after step 6.

  
  

  
  

  
  
  

  happy cooking...........

  
  

  
  

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

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