Home Made Curd

I have always been thinking to do posts on Cooking Basics. This theme just jolted me out of my slumber to start doing them. I receive many requests from my colleagues and friends to tell them how to make certain basic items in the kitchen. Like clarifying ghee, making thick curd. Thanks to Valli for coming up with this theme for Blogging Marathon #18.

Ingredients:

Milk - 1 1/2 cup

Curd - 2 tbsp

Method:

• Boil milk and let it thicken a little
• Ensure that you use milk that is not mixed with water
• Allow it to cool ( though not completely)
• When the milk is still warm add the curd and mix well using a stirrer or a spoon
• Let this mixture stand for an hour or two 
• Check if the curd is done and then store it in the refrigerator
• When curd is being made in a mud pot , the taste and texture is definitely good.
• During summer care should be taken to store the curd in the refrigerator earlier, as curd has a tendency to turn sour due to the heat
• In winter, it is advisable to keep the milk with curd in a casserole or wrapped in a woolen cloth to enhance the process of making curd

Ready Made Curd : Rs 12/-  to Rs 18/-
Home Made Curd : less than Rs 10/-

Paneer Pakoda

Its the last day of the 1st week, and here I present to you Paneer Pakoda. Simple to make but is a wonderful snack, no one can stop with just one. You will keep popping them as and when they are made. I say this out of experience as I was not even able to set a place to take a snap of this pakoda. As and when some one walks into the kitchen, they were popping it into their mouth. I managed the click the last batch in the kitchen itself (Pardon me for the bad picture)

Ingredients:

Paneer - 250 gm

Besan Flour - 1/2 cup

Rice Flour - 1 cup

Corn Flour - 1/2 cup

Maida - 1/2 cup

Red Chili powder - 1 tbsp

Salt - to taste

Oil - for deep fry

Method:

Drain water from Paneer and cut them into 1 inch pieces

Leave it aside

In a wide bowl add the flours and red chili powder

Mix well without any lumps

Add a little water and make a batter out of it.

Heat oil in a wide skillet wok

Dip each Paneer piece in this batter and deep fry it in hot oil

Remove it on a kitchen towel and serve hot with tomato sauce 

Paneer pakoda is being served at Blogging Marathon#18 and Kid's Delight-Evening snack hosted by Vardhini and started by Srivalli . Keep popping