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Good use for Paneer cheese?

post #1 of 8
Thread Starter 

Whats a good use for Paneer cheese?

 

It seems kinda tasteless plain, there must be another way to eat it.

 

TIA

post #2 of 8

Hello Abe,

 

What flavors are you looking for ? When people see paneer they sometimes think "curry dish" but its so much more.

Are you just looking for multiple dishes and flavors ?

I used to make it years back , there was a thread on this , making ricotta, (but there is a slight difference as Jim pointed out and valid to)

 

If its open concept then I will think about it....if you have anything to add , let us know.

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 8
Thread Starter 

I'm looking for anyway to flavor it for a snack, perhaps with fruit.
 

Quote:
Originally Posted by petalsandcoco View Post

Hello Abe,

 

What flavors are you looking for ? When people see paneer they sometimes think "curry dish" but its so much more.

Are you just looking for multiple dishes and flavors ?

I used to make it years back , there was a thread on this , making ricotta, (but there is a slight difference as Jim pointed out and valid to)

 

If its open concept then I will think about it....if you have anything to add , let us know.

 



 

post #4 of 8

Well, if you're making it from scratch, you can take the curds, after they are drained but before they are pressed. It's called chenna and is the basis of lots of indian sweets. I suppose  you could use paneer for it too, but you might have to mash it up, maybe with a little milk or cream.

 

As far as snacking with paneer, the only two traditional recipes I know of are paneer tikka (cheese kebob), and paneer pakora (paneer battered with chickpea batter and fried). I think it's also used as a filling for vegetables and breads.

post #5 of 8

Paneer is endless....

 

 

Chilli Paneer, Kadhai Paneer, Matar Paneer, Paneer Bhurji, Paneer Parantha, Paneer Makhanwala,

Achari Paneer, Paneer Kofta, Paneer Korma, Paneer Makhani, Paneer Pasada,

Kadhai Paneer, Sesame Paneer, Shahi Paneer, Panner Pakora, Panner Taash Kabab,

Makki Paneer Pakora, Paneer Bhare Papad, Panner Tikka, Panner Parantha, Paneer Coconut gravy.

Paneer Makhana Curry, Chanar Dalna, Chanar Bara, Paneer Bagh E Bahar, Paneer Tikka Masala a aaa   

 

But Abe, a man with  your fine taste in culinary cuisine should enjoy paneer as it..., its smooth and refreshing, served cool, with fresh mango slices, assorted sliced grapes, pineapple chunks, and a good  drizzle quality honey which I know you have, to decorate, garnish with roasted sesame seeds. I also know from your posts you have great taste in wine.

 

need heat ?

 

 

 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #6 of 8

another thought,

 

If your paneer is in a block or still needs to be cubed (because  am not sure at what consistancy of paneer you are working with) there is an easy snack you can make found here:

 

http://www.tarladalal.com/Grilled-Hot-n-sweet-Paneer-(-Paneer-Snacks-)-32958r 

 

You can always tweak this recipe ( sauce and ingredients to meet your particular taste )  and add a few cubes of pineapple.....but the idea is there.....

 

It is a snack food for sure.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 8

Not a snack and probably has another name but we have a friend that makes

a kind of white squash lasagne with homemade paneer. There are two different layers

of paneer.  A tight one for one layer and a soft one for another. Man!licklips.gif

 

A little off topic. I usually make ricotta with whey. The yield is usually small but I prefer the taste.

My question, is there a way to impart flavor into the cheese? Even cottage cheese. Lets say I use

a coffee compound in the whey or milk. not extract. Or when I make different cheeses I sometimes mix in

some cream at the end. I could flavor the cream.

  I'm thinking the whole process is taking liquid out of the curds,

Anybody ever try this? I'm not wanting something added in the end like herbs, fruit,flavor, etc.

I would prefer a subtle flavor for my pastry idea.

panini

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #8 of 8

You can also flavor the paneer while you are making it.

 

I am also a big fan of chili paneer and have used that as a filling for traditional dosa.

 

I forget exactly what I put in this one. Something like chile flakes, dried cilantro, and maybe cumin or fennel seed.

 

DSC05161.jpg

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