Paneer is Indian cottage cheese. Its made by curdling hot milk by adding sour agent like lemon or vinegar. It's then strained and moulded into desired shape before adding to dishes. There are many paneer dishes in Indian cooking, one of the ways I like to eat is by making it as a side dish in a dry stir fry style just like this dish. I cook this dish in Iron pan, but you can use stainless steel pan or nonstick pan (though I don’t recommend using non-stick pans). Cooking in Iron Pan also adds extra Iron to dishes. INGREDIENTS 250g Paneer (Cut in small cubes) (You can buy paneer from Indian shops or make it yourself. Bring 1 litre...
Aam Panna is a summer drink made and drank primarily in the northern part of India. It's known for its heat resisting properties and is very delicious and easy to make. INGREDIENTS 2 Green Mangoes (you can use ripe mangoes just remember the drink will be sweeter so cut down on the jaggery) 2 Cups Water 1/2 Cup Jaggery (you can use raw sugar) 2 Tbsp Coconut Sugar 1 Tsp Cumin 1/4 Tsp Black Pepper 1.5 Tsp Black Salt or Himalayan Salt (I used Black Salt) 1/2 Cup Water METHOD 1. Wash mangoes and add 2 cups of water and pressure cook mangoes until boiled, about 1-2 whistles. Alternatively you can cook mangoes by steaming them or boiling directly in...
Sorghum and Buckwheat are seeds that are highly nutritious & easily digested. In India, these seeds are grown and consumed in abundance. Buckwheat is commonly consumed during fasting, as its technically not a grain and there are many regional Indian recipes that includes these seeds. They are high in Magnesium, copper, zinc, proteins and they are very sustainable to grow.
