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Homemade Paneer

  #RenuRasoi  #Paneer #Homemade #Pure #Hygenic Home made is tasty and yummy ๐Ÿ˜‹  The important thing is it's pure and no fear of adulteration. This recipe is very easy to prepare.  You can prepare the Paneer at home and use by keeping in refrigerator for 2-3 days. Ingredients... *Full fat milk... 1 litre *Vinegar... 2 tablespoons  *Water... 4 tablespoons. Method... *Mix vinegar and water. *Boil the milk in a pan. *When milk starts boiling add gradually this vinegar water mix and keep stirring with a spoon.  Take care to add this vinegar water mix spoon by spoon only. *When milk solid separates and yellowish water releases, immediately switch off the Gas. Overboiling will make paneer hard in texture. *Place one soft cotton cloth in a steel strainer. Keep this strainer in a big pan so that whey water will get collected in the pan. Strain this milk and Paneer mix from the strainer.  *Immediately fold the cloth with paneer from all the four sides and mak...
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Dal Dhokala

 


#Dal #Dhokala

#RenuRasoi

#Nocarbs #Proteinrich

Dal Dhokala 

This is a very tasty and yummy preparation.

No fermentation is required.

Very soft and spongy ๐Ÿ‘Œ๐Ÿ˜‹

If all the instructions are followed you will get perfect Dhokala.


Ingredients

*Yellow moong dal...5 tbspn

*Chana dal... 5 tbspn

*Eno fruit salt...1 tsp

*Cumin seeds...1/2 tsp 

*Salt...1.5 tsp

*Lemon juice... 1 tbspn

*Oil...2 tbspn 

*Garlic pods..6

*Grated ginger...1.5 tsp

*Water... Same quantity of un soaked dal

If dal is 3/4 cup...water should be 3/4 th cup 



For tadka

*Oil...2 tbspn

*Mustard seeds... 1/2 tsp

*Jeera... 1/2 tsp

*Asafoetida powder/ Hing...1/4 tsp

*Turmeric ...a pinch (optional)

*Green chillies... 4-5(optional)

For garnish...

*Chopped coriander...1 tbspn

*Grated coconut... 1 tbspn


Method 

*Wash and soak both the dal together for 2.5 hours.

*Measure the water. It should be of the same measurement of un soaked dal. We are going to use only that much water for grinding as well as in batter for cooking.

*Grind soaked dal, grated ginger, peeled garlic , cumin seeds without adding water first. And then add minimum water needed for grinding.

*Take all this in a pan.

*Now heat a water in the big kadhai. This is for steaming. If you will place a container in cold water Dhokala will not become spongy.

*Take a 10" pan or thali for steaming dhokala.

Greece it at the base and from all the side by using 1 tbspn oil.

*Place one stand in the hot water kadhai and then this greased pan over the stand.

*Now in the grinded dal mixture add lemon juice, salt and remaining water which we have measured and used for grinding. Mix properly.

*Add 2 tbspn oil and mix properly.

*Add 1 tsp Eno fruit salt, mix quickly. The batter will become frothy.

*Pour immediately in greased pan , which we have placed in the kadhai.

*Cover with a lid and cook for 15 minutes on a medium flame.

*After 15 minutes, remove the lid, and insert a knife in the dhokala. If knife comes out dry, our dhokala is cooked.

If knife is sticky, cover and cook for further five minutes.

*Switch off the gas, remove the lid 

Take out the dhokala pan outside kadhai.

Let it cool and then cut into equal square pieces.


For tadka...

*Heat oil in a small kadhai. Add Mustard seeds and Cummin seeds. When it splutters switch off the gas.

*Add turmeric powder and asafoetida powder. Also add big green chillies pieces.

*Spread this tadka over dhokala, garnish with chopped coriander and coconut.

*Enjoy ๐Ÿ˜Š





Comments

  1. AnonymousFebruary 6, 2024 at 5:36 AM

    เคฎเคธ्เคค ๐Ÿ‘Œ๐Ÿป๐Ÿ‘Œ๐Ÿป๐Ÿ’•

    ReplyDelete

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