Wednesday, June 16, 2010

Scrambled Cottage Cheese.

Didn't mean to do this post, but the plate looks colourful, so I thought let me proceed. Hubby declared yesterday that henceforth he would like to come home for lunch( I think the german potatoes in the cafeteria got to him). I was very glad cause it meant the kids and I would have an hour to chit chat with him and spend time during lunch. He assumed that it would be burdensome for me if he came home. I would not say that, but i do have to alter my schedule now. More so because the kids and I would manage lunch with a quick made meal than an elaborate one. So the more time i spent in the kitchen would be for dinner.

             Today being day 1, I got to working. I made a simple Indian meal for him which the entire family relished. Chapati's with egg korma, spicy chick peas(kabuli channa) and scrambled cottage cheese(paneer burji).

The first time I got cottage cheese from the market in Lohr was in February. I proceeded to cook it and upon tasting it had this horrible sour taste. The kids refused to eat it and so it was goodbye to cottage cheese. I later came to know that it is made from goats milk but have no clue as to why it is sour. Now the dumbo in me had forgotten that in India i used to make paneer at home. I came to realise it only yesterday when the milk had spoilt(thank goodness, it means the weather has gotten warm) and voila it was flashback for me to my  paneer making days.

         Here's how it goes. Add fresh milk(however much you like) to the spoilt milk and keep it for 24 hours. Then bring it to a very good boil. Strain onto a muslin cloth and tie it up tight so as to drain the whey completely. When done, it is reduced to a lump of cottage cheese. Cut it into cubes or scramble it if you like. Since I did not intend to do a posting, I have no pictures.

Finally here's how the scrambled cottage cheese goes....Chop an onion, capsicum, and tomato. Heat oil in a shallow pan. Drop the chopped veggies along with the cottage cheese, salt and pepper to taste. Cook on low flame till done. Serve hot with chapatis.


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