Homemade Fresh Chena | Soft Paneer | Step Wise Basic Recipe!

Thank you for the wishes on FB for my Engagement Anniversary. I have done this many times at home, but today was able to click the step wise pictures. Hope you like it.

How to make Fresh Chena/Paneer at home step wise pictures. I have already posted the recipe here but this has a slight change in preparation and just loved this. This recipe is exclusive for sweets.

Ingredients

Amul Gold Extra Cream Milk - 1 ltr

Vinegar - 1 tablespoon

Muslin cloth or any white dhothi cloth.

Preparation Method

Step by Step pictures

I have used Amul but you can also use any Full Cream Milk.

Boil Milk

Add Vinegar to the milk

Get ready to collect chena

Just started to curdle.

curdling.

Fully Curdled

Pour and collect. Check out it will be real hot.

Hang for whey water to drop out.

1. In a vessel add milk and allow to boil. Once it come to boil, add vinegar and after 1 min off the stove. Mix it with a spoon/laddle.

2. Let it sit for few minutes and mix until all the milk is curdled.
3. Take a vessel put cloth on it and pour this slowly.
4. Collect the panner and tight it thoroughly to a tap or anyplace so all water is dropped for about an hour or more.
5. Then squeeze extra water and transfer it to a bowl or air tight container for use of any preparation of Bengali Sweets at home.

You can also keep a heavy vessel or pressure cooker on it and flatten it. Once the water is gone. You can cut into squares for gravies. 

This is unsweetned Chena for the sweets.

My future post is definitely a sweet dish. Any guesses? leave your comment.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page.

Black & White Wednesday Gallery | Event Roundup!

Hi Friends,

I am glad and happy in guest hosting Susan Wolfe Black and White #33 Wednesday this week. I have received 21 entries.Thanks Susan for the opportunity.

The roundup/gallery will be up below and I thank each and everyone for the contribution.

Pesto Israeli Couscous Pilaf with Carrots by Chef Miralle

A Cult in Cannes By Cindystar

 

Clear Corn Soup by Shobha 

A fantasia of beans by Simona

Cafe Coffee Day by Lubna

 Tea by Lubna

Coffee Bean & Tea Leaf by Lubna

Coffee Bean by Lubna

Sorrel/Hibiscus by Cynthia

Berries by Sihi

Wine bottles from Cantine Zeni by Baciuss

Neither wasted or Saved by Lata Raja

Milagu Paal by Shama

Apple Milkshake by Shama

Vermicilli by Nandita

Vegetable Pizza by Roshini

Okra Fry by Hema

Oats Maladu by Saraswathi Iyer

Filter Coffee by Saraswathi Iyer

Living Above the Store by Susan

Bajji Stall by Jillu

Thank you friends for your wonderful entries. If you have any queries write to me at simplysara07@gmail.com

Do checkout the other events hosted by me

Flavours of Lebanon Event guest hosted by me ends on 31st May.

Cooking with Love - Dad guest hosted by Nayna ends 31st May.

Cheers,

Saraswathi

Oats Maladu | Oats Besan Ladoo| B & W Wednesday #33!

This photo is going to Black & White Wednesday # 33 started by Susan and guest hosted by Saraswathi Iyer

If you have not sent your entry do send tonight. Roundup will be up tomorrow.

Filter Coffee for Black & White Wednesday #33 my entry!

Filter Coffee blog post coming soon! Stay tuned!

This photo is going to Black & White Wednesday # 33 started by Susan and guest hosted by Saraswathi Iyer

Black & White #33 Wednesday Event Announcement!

Hi Friends,


I am guest hosting Susan Wolfe Black and White #33 Wednesday this week. Do send in your entries by Tuesday, May 22nd. Thanks for the opportunity Susan.


The roundup/gallery will be up on 23rd May.

1. Send any photo related to food. Size 500 x 700 px.
2. Only vegetarian entries.
3. Link to Susan's Event Announcement event announcement and this event announcement is mandatory.
4. Non bloggers also may send in your entries.

5. Do mail me your entries to simplysara07@gmail.com with subject B&W#33 and leave a comment

Cheers,

Saraswathi Iyer

Bread Bajji | Fritters!

Tired of eating vegetable bajji......... try this with bread. This has been in my drafts since years. I tried this bread bajji, we all liked and it was different.

Here goes the recipe.

Ingredients
Bread -4 slices(White/Brown)

Kadale maav/Besan/Chickpea flour -  1/2 cup
Corn flour - 1 tspn
Red chilli powder - 1/2 tspn(As per your taste)
Hing/Asafotida - a generous pinch
Salt - 1/4 tspn
Water - as required to make batter
Oil for deep frying.

Preparation Method
Cut the edges of the bread and cut them into triangles.
Make the semi thick batter out of  the ingredients above. It should not be too runny or too thick.
Heat a kadai/wok with oil, let it be hot.
Dip the bread slices in the batter and put slowly in the oil.
Deep fry both sides till brown.

Bread Bajji/Fritters is ready. Enjoy hot with Tomato Ketchup.

Dish it out Green Gram,Carrot and Potato Event Roundup!

Dear Friends,

Thank you friends for contributing your entries to the event Dish it out Green Gram, Potato and Carrot started by Vardhini hosted by me. Thanks Vardhini for allowing me to host.

Heres the roundup of the event.


Hope to see you soon in another Event.

Do participate and send in your entries to my Events Cooking with Love Dad guest hosted by Nayna and Flavours of Lebanon guest hosted by me ending 31st May.

Regards,
Saraswathi

Mango Icecream| Icecandy| Popsicles!

Mango popsicles/kutchi ice I made this simple and easy for my son yesterday. It was just a beginners recipe and we all enjoyed on a sunny afternoon. Just remembered the ice cream factory near my house in Bangalore and we used to buy 1 ice cream on saturday afternoon while coming back from school:-)

Ingredients
Mango - 1no
Sugar as required
Water

Preparation Method
Wash, remove skin and seed from mango. Take only pulp, sugar and water (approx 1 cup) and blend to juice.
Strain it. Check on sugar, it should be really on higher side.
Pour in the popsicle cups and freeze to 5 to 6 hours.
Take out from the freezer and wait for few minutes or keep in normal water for easy removal.

Enjoy the Mango Popsicles.

Notes - You can also mix orange or pineapple juice or essence. I also tried mixing mango with pineapple juice, it was good.

Sending this to
 Icecream Recipes by Dr Sameena
Fruit Recipes by Radhika.
Summer Spunk by Anusha.
Cooking with made easy with Mango by Anjali

Vazhakkai Roast | Crispy Raw Plantain!

Crispy flavoured Vazhakkai/Raw Plantain Roast is a popular in Tamil Nadu non-brahmin homes. Its very tasty and flavoured. This recipe was taught by my MIL and she told it will be very nice. I tasted it for the first time and like it.

Here goes the recipe.

Ingredients
Vazhakkai/Raw Plantain - 1 no (medium size slice)
Rice flour - 1 tablespoon
Red chilli powder - 1 tspn(As per your spice taste)
Turmeric powder - 2 pinches
Asafotida/Hing - 2 pinches
Salt

Oil for shallow fry.

Preparation Method

Wash, remove skin and cut vazhakkai into medium slices. 

Mix all the other ingredients to form a smooth paste.

Apply on the veggie. Leave for few mins.

Heat a skillet/tawa and put oil on it. When its hot.

Cook on one side flip/turnover and pour little oil and cook on other side too until crisp.

Vazhakkai Roast | Crispy Raw Plantain is ready to serve.

Serving suggestion : Enjoy with hot sambar rice/rasam rice or curd rice.

Pooshanikai Mor Kulambu | Pumpkin Yogurt Gravy!

Mor Kulambu is my mom's favourite gravy in South Indian cuisine and you know many recipes are learnt from Mom. All recipes will be extraordinary when mom prepares for us with her motherly love. I am dedicating to her for Mother's Day.

Ingredients
Pooshanikai/White/Grey Pumpkin - 1/2 kg
Curds - 1 cup
Fresh grated coconut - 1 cup
Green chillies - 2nos(As per your taste)
Salt
Rice - 1/2 tspn

Seasoning
Oil - 1 tspn
Mustard - 1/2 tspn
Fenugreek seeds - a pinch
Dry red chilli - 1no
Curry leaves - few

Preparation Method
Cut pumpkin into medium size dices. Cook them with little water , salt until soft.
Grind fresh grated coconut, green chilli, rice and little water to a smooth paste.
MIx this in the cooked pumpkin and boil till raw smell goes.
Now add salt and off the stove.
Season it with the above mentioned ingredients under "Seasoning"
Once its cool add curds and mix well.

Pooshinikai Mor Kulambu is ready to serve. Serve with hot rice.

Notes - Some people mix curds while cooking itself. But it may curdle due to heat.

This recipe is going to Veggie/Fruit a month by Priya hosted by Sowjanya.
CC Mom's Recipe by Sravani
Black & White Wednesdays by Susan and hosted by Siri.

Mango Lassi | Summer Specials and Lakme!

Mango is one of the favourite fruit in the family. Now the season started and coming up, we bought these in Little India on weekend shopping. Mango Lassi is favourite drink for my hubby and MIL. Kids will also love it.

Ingredients
Ripe Mango - 1no pulp or chopped
Curds/Plain thick  yogurt - 1/2 cup
Milk  - 1/4 cup(if the curds are sour)
Sugar -1 tablespoon(As per your taste)

Preparation Method
Put all the ingredients in a mixie/juicer or blender and blend to smooth paste.

Serve chilled. Add ice cubes if required.

Mango Lassi is ready to serve. Enjoy.

This recipe is going to Cooking Made Easy Mango event by Anjali.
Mango Mania 99 by Pumpkin Farm
Kids Delight Fruits by Srivalli and Nupur.

This Summer I am going out with my family and friends to a Water Theme Park to beat the heat. Lakme has been my favourite since many years. I use there cleanser, moisturiser, nail polish, foundation, Rose powder, compact powder and I do not go out without Lakme suncreen lotion.

This entry is going to Lakme event by indiblogger

Samba Rava | Broken Wheat and Nuts Ladoo | Two methods!!!

Samba Rava /Broken Wheat and nuts ladoo is a healthy ladoo. Once I started preparing the Samba Rava Kanji health mix and my mother in law told me to do the ladoo too. I have been preparing every month and its my son's favourite one too.

Method 1
Ingredients
Samba Rava/Broken Wheat/Dalia - 2 cups
Sugar - 1 cup(If you want you can reduce or increase)
Pottukadalai/Fried Gram -  1 cup
Badam, Pista, Cashews - few
Elakka podi/Cardamom powder - 1/4 tspn or 4 nos
Ghee - as reqd.
Nuts - I have used little cashews, more of badam and pistachos.


Preparation Method
In a kadai, dry roast samba rava, pottukadalai, and nuts to slight brown separately.
Slightly roast the nuts too.
Allow it to cool.
Grind to fine powder in mixie with sugar.
Melt the ghee in a pan and slowly mix to the powder and make medium size balls.

Healthy Samba Rawa Ladoo is ready. Enjoy with Coffee/Tea.

Method 2
With the same above ingredients add milk and less ghee. Follow the same procedure to make ladoos. But the shelf life will be less.

Store it in an air tight container and refridgerate it.

Strawberry Rose Juice | Summer Specials!

Strawberry Rose Juice is a new mix of fresh strawberries and rose essence. Since my son loves both thought of mixing and he enjoyed the juice.

Serves - 1

Ingredients
Strawberry(Korea)- 6 nos
Rose Essence - 2 tablespoons
Chilled water - 1 glass
Sugar -  1 tablespoon
Ice cubes as required

Preparation Method
In a blender/mixie put all the ingredients and blend to smooth juice. Strain it.

Serve with ice cubes.

Strawberry Rose Juice is ready to serve.

This Juice is going to Summer Spunk by my dearest friend Anusha and Kids Delight by Srivalli hosted by Nupur.

Flavours of Lebanon | Event Annoucement!

This month I am happy and excited host my favourite cuisine, Lebanese. This cuisine has many vegetarian dishes and it became my favourite cuisine when we stayed at Panama City. There were many Lebanese Restuarants. Thanks Nayna for giving me this opportunity for Guest hosting her event.


We are now on our culinary journey to Lebanon in the “Flavors of Series 2 around Asia” by simply.food guest hosted here at Sara's Corner.


Lebanese Republic is a country of East Mediterranean/Middle East. It is bordered by Syria to the north and east, and Israel to the south. Lebanon's location at the crossroads of the Mediterranean Basin and the Arabian hinterland has dictated its rich history, and shaped a cultural identityof religious and ethnic diversity.


Lebanese cuisine includes an abundance of starches, fruits, vegetables,fresh fish 
and seafood; animal fats are consumed sparingly. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice, olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet. Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. The coffee served in Lebanon is sometimes a variation of Turkish coffee, but a dark type of coffee is the main type served.(courtesy wiki.org)

Rules
1. Cook any vegetarian lebanon/mediternaian dish anything from starters to desserts(no eggs allowed)
2. Multiple entries and Achieved entries allowed if reposted with linkback to the 2 event annoucements.
3. Entries must Include link back to simply.food event announcement and this event annoucement link.
4. Non bloggers can participate by emailing image and recipe.
5. Although use of logo is not mandatory, using it helps to spread the word.


If you want to get an idea of Lebanon Food do check the following links
http://www.habeeb.com/Vegetarian-and-Lebanese-recipes.07.html
http://www.theveggietable.com/recipes/middleeasternrecipes.html
http://www.yummly.com/recipes/lebanese-vegetarian


Mail me your entries with subject line Flavours of Lebanon to simplysara07@gmail.com  under below format.


Name-
Blog Name-
Post Name-
Post URL-
Include Image no larger than 300 pixels.


Hope to see your entries and participation. So start cooking and start sending your entries.
If you have any questions, please leave a comment. I will answer them.


Cheers,
Saraswathi Iyer