Sunday, November 24, 2013

Mooli Palak Paneer (Raddish Leaves with Indian CottageCheese)

Tried this new version of palak paneer with radish leaves..... came out gud...highlight is the color


About Radish:



The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Romantimes.  They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production. Radish can sprout from seed to small plant in as little as 3 days.
The descriptive Greek name of the genus Raphanus (ῥάφανος) means "quickly appearing" and refers to the rapid germination of these plants. Raphanistrum, from the same Greek root, is an old name once used for this genus. The common name "radish" is derived from Latin radix (root).
The most commonly eaten portion is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. It can also be eaten as a sprout.
The bulb of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase which combine when chewed to form allyl isothiocyanates, also present in mustardhorseradish, and wasabi.
Radish leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found to benefit homemade juices; some recipes even calling for them in fruit-based mixtures.
Radishes may be used in salads, as well as in many European dishes.

About Paneer:

Paneer (PunjabiਪਨੀਰHindi and Nepali पनीर panīrArmenian: Պանիր "Panir"; UrduپنيرKurdishپەنییر penîrPersianپنير‎ panir;Turkish peynir;) is a fresh cheese common in South Asian cuisine. In eastern parts of Indian Subcontinent, it is generally calledChhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
To prepare paneer, food acid (usually lemon juice, vinegar, citric acid or yogurt) is added to hot milk to separate the curds from thewhey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to give it a good texture and appearance.
From this point, the preparation of paneer diverges based on its use and regional variation.
In most Nepalese cuisines, the curds are wrapped in cloth and placed under a heavy weight, such as a stone slab, for 2–3 hours, and then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.
In Indian and Bangladeshi cuisine, the curds are beaten or kneaded by hand into a dough-like consistency called  sana in Assamese,  chhana in Bengali, or େ chhena in OriyaMaithili & Bihari. In these regions, sana/chhana/chhena is distinguished from ponir, a salty semi-hard cheese with a sharper flavor and high salt content. Hard ponir is typically eaten in slices atteatime with biscuits or various types of bread, or deep-fried in a light batter.
In the area surrounding the Gujarati city of Suratsurti paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.

Fast Food:

At least three fast food restaurants offer paneer. McDonalds India serves the McSpicy Paneer and Paneer Wrap. In the United Kingdom, Subway has started serving a saag paneer patty. Tamatanga (Urban Indian Cuisine) restaurant also serves a Paneer Wrap.[5]Taco Bell India serves the paneer and potato burrito.


Ingredients:

Mooli (radish)leaves -1 bunch
Garlic pod -2
Green Chilly - 3
Garam masala - 1 tsp
Mustard seeds - 1 tsp
Jeera - 1/2 tsp
Cream - 1/4 cup
Oil - 1 tbsp and for frying paneer
Paneer - 14 oz

Method:

Fry paneer in oil till they are golden brown and keep it aside.
Boil Mooli leaves with garlic and Chilly till its Cooked Completly. ... grind it in mixer to a fine paste by adding water. ... Then take a pan heat oil and add Mustard seeds and jeera and once they crackle add pureed spinach and cover and cook. ..Add fried paneer.... Finally add garam masala and cream and mix well and serve hot


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