#Indian Cottage Cheese

[mittal-dairy-farm]

Rich in Nutrients: Enjoy every bite of A2 Desi Cow Paneer, packed with calcium, vitamins, and essential minerals. This delicious and wholesome paneer not only adds flavour to your meals but also supports your health, making it a nutritious choice for you and your family.

[thepanvelite]

Paneer Bhurji: A Scrumptious Indian Delight

Paneer Bhurji: Scrambled Indian cottage cheese with spices and veggies. Delightful and versatile.

Paneer Bhurji, a beloved Indian dish, is a delightful medley of spiced Indian cheese (paneer). “Bhurji” translates to “scrambled.” Paneer Bhurji is essentially scrambled paneer or cottage cheese cooked with spices and vegetables. Think of it as the vegetarian counterpart to the popular Indian-style scrambled eggs (anda bhurji). It’s quick, satisfying, and perfect for breakfast or any meal of the…

[spicyvegrecipes]

How to make Methi Malai Paneer Restaurant-Style

Methi Malai Paneer Restaurant-Style Methi Malai Paneer Restaurant-Style is a popular Indian dish made with paneer (Indian cottage cheese), fresh fenugreek leaves (methi ), and cream (malai). The dish is known for its creamy texture, delicate flavour, and aromatic spices. Make this one of the meals for any special occasion, and I am sure your guests will wipe their plates clean. This one is also…

[bharatiyafoodie]

Spicy cottage cheese based appetizer...

[chaskka]

Paneer Tikka Med Rice: A Flavorful Fusion Delight

When it comes to culinary delights, the melding of distinct traditions often results in dishes that surprise and delight the palate. One such fusion is Paneer Tikka med Rice, a harmonious blend of Indian and Scandinavian influences. This dish combines the rich, smoky flavors of Indian Paneer Tikka with the simple elegance of Scandinavian-style rice. It’s a perfect example of how diverse food cultures can come together to create something truly extraordinary.

The Origins of Paneer Tikka

Paneer Tikka is a beloved North Indian dish known for its robust flavors and satisfying texture. Paneer, a type of Indian cottage cheese, is marinated in a mix of yogurt and spices, then grilled or baked until it develops a slightly charred exterior while remaining tender inside.

The traditional spices used in the marinade include:

Turmeric: for its earthy flavor and vibrant color.

Cumin: adds a warm, nutty flavor.

Coriander: for its citrusy, slightly sweet notes.

Garam Masala: a blend of spices that gives a complex, aromatic kick.

Chili Powder: for a hint of heat.

The paneer is typically threaded onto skewers with bell peppers and onions, which complement the cheese’s creaminess and add a burst of color and crunch.

Scandinavian Twist: Med Rice

In Scandinavian cuisine, simplicity and balance are key. Rice, or “ris,” is often prepared in a straightforward manner that allows the main dish to shine. For this fusion dish, we draw inspiration from traditional Scandinavian rice preparations, emphasizing clean, delicate flavors that provide a perfect canvas for the vibrant Paneer Tikka.

Bringing It All Together

In Paneer Tikka med Ris, these two culinary traditions meet to create a dish that is both comforting and exciting. Here’s how you can bring this fusion delight to life in your kitchen:

Ingredients:

For Paneer Tikka:

300g paneer, cut into cubes

1 cup plain yogurt

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon chili powder (adjust to taste)

1 tablespoon lemon juice

Salt to taste

2 tablespoons vegetable oil

1 green bell pepper, cut into chunks

1 red bell pepper, cut into chunks

1 large onion, cut into chunks

For Scandinavian-style Rice:

1 cup basmati rice

2 cups water

1 tablespoon butter

1 teaspoon salt

Fresh dill or parsley for garnish (optional)

Instructions:

1. Prepare the Paneer Tikka Marinade:

In a large bowl, combine the yogurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, chili powder, lemon juice, and salt. Mix well.

Add the paneer cubes to the marinade and coat them thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.

2. Cook the Rice:

Rinse the basmati rice under cold water until the water runs clear.

In a medium saucepan, bring the water to a boil. Add the butter and salt, then stir in the rice.

Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.

Fluff the rice with a fork and keep warm.

3. Grill the Paneer Tikka:

Preheat your grill or oven to high heat (around 200°C/400°F).

Thread the marinated paneer, bell peppers, and onion onto skewers, alternating each piece.

Brush the skewers with vegetable oil and place them on the grill or in the oven.

Grill or bake for 10-12 minutes, turning occasionally, until the paneer is golden brown and the vegetables are slightly charred.

4. Assemble the Dish:

Spoon the cooked rice onto a serving platter.

Arrange the Paneer Tikka skewers on top of the rice.

Garnish with fresh dill or parsley, if desired.

Serving Suggestions

Paneer Tikka med Ris is a versatile dish that can be enjoyed in various ways. Serve it as a main course, accompanied by a simple green salad or roasted vegetables for a well-rounded meal. For a touch of indulgence, pair it with a refreshing cucumber raita or a tangy tomato chutney.

The Fusion Factor

The fusion of Paneer Tikka with Scandinavian-style rice highlights the versatility of paneer and the adaptability of rice as a base. This dish exemplifies how blending different culinary traditions can result in a unique and delightful dining experience.

By embracing both the robust spices of India and the clean simplicity of Scandinavian cooking, Paneer Tikka med Ris offers a flavorful journey that celebrates the best of both worlds. Whether you’re a fan of Indian cuisine, Scandinavian fare, or simply love exploring new flavor combinations, this dish is sure to become a favorite.

Conclusion

Fusion cuisine like Paneer Tikka med Ris not only brings together diverse flavors but also bridges cultural culinary traditions, creating new opportunities for taste and enjoyment. This dish is more than just a meal; it’s a celebration of culinary creativity and the endless possibilities of combining global flavors. Enjoy this delightful fusion dish and savor the harmonious blend of Indian and Scandinavian influences!

Try It at Chaskka

If making this at home sounds daunting or if you simply want to enjoy a well-prepared meal, visit us at Chaskka. Our chefs craft this dish with the freshest ingredients and a passion for blending flavors. Come and experience the taste of Paneer Tikka med Ris – a delightful journey on a plate.

[frostedpane]

[sedgwickpdf]

what did i do today i did yoga i walked 10k steps i took a shower. i attended a zoom meeting. i read 130-ish pages. and i watched two episodes of psych

[bunny48294]

fav foods?? ed or non ed related☘️

ughh i’m so hungry rn i could list every food ever!

but creamy pasta with veggies or something with a lot of cheese, like pizza haha :D and i also looove indian food!! i miss all of these so much 😭

but right now i love salads!! i also really love soups with cottage cheese in them c: i’ve been vegetarian for years now so it’s super easy to get protein that way. <3

[borntobabygirl]

𝔣𝔲𝔱𝔲𝔯𝔢 𝔞𝔲'𝔰

𝒮𝒾𝓂𝑒𝐵𝒶𝓇𝒷

They're happily married and live in a secluded cottage in the woods. The property is owned by Diavolo, but the housing rights all belong to Barbatos and Simeon. They grow flowers and stuff. Pet wise they have a cat and a dog. An akita dog and an orange cat who are simply the best of pals. The dog is named Soup, and the cat is named Grilled Cheese (their child named them)

Oh hey speaking of children!

They have one adopted human boy for a child named Hato. He was around 1-2 when they adopted him, and he is fully aware he's adopted by a demon and an angel.

𝒜𝓈𝓂𝑜𝒮𝑜𝓁𝑜

They aren't married but are engaged, they just haven't figured out what they want to do for the wedding and ceremony. Living situation as of current is in the Devildom, but once they get married, they're also going to live in the mortal realm (probably in the city or somewhat). They have two children, both girls, named Lussuria and Mahoa. Lussuria is younger + demon + adopted while Mahoa was made through magic (which technically makes her biological) + the eldest.

Pets include one corn snake (owned by the children) named Ruru, and Asmodeus's raccoon named Diva.

𝑀𝑒𝓅𝒽𝑅𝒶𝓅𝒽

They are also engaged, but unlike our incubus and human duo, they know what the ceremony is gonna be like. It'll take place in the Devildom, but together they'll live in the Celestial realm.

They're my only ship that doesn't have any kids as of current, but they're thinking about getting a child (spoiler alert, they do).

They have two dogs. Mephistopheles has a Pomeranian while Raphael has a Rottweiler. The Rottweiler is Paloma, and the Pomeranian is named Satsujin.

𝒟𝒾𝒶𝐿𝓊𝒸𝒾

I have already made a post on my future au for this specific ship, but for those of you who don't know it or haven't seen it, I'll give a recap.

They are married and currently reside in the Devildom, living in the Demon Lord's Castle, and have two children. 0 pets for once.

The oldest is a female named Kashi, while the youngest is a male named Xaliel. They both came from Lucifer and Diavolo's conjoined magic.

𝐸𝓍𝓉𝓇𝒶 𝒯𝒽𝒾𝓃𝑔𝓈

The name translations in order(These aren't spot on, so feel free to correct me if I messed anything up with the translations)

Hato - Japanese for heart

Lussuria - Italian for lust

Mahoa - Japanese for magic

Ruru - Made up name

Paloma - Spanish for dove

Satsujin - Japanese for murder

Kashi - Indian/Hindu name meaning shining

Xaliel - Made up name

If anybody wants to inquire further about my future aus, feel free to leave an ask and I'll respond as soon as possible!

[tastesoftamriel]

Hackle-lo and Scuttle Curry

One of the Telvanni Peninsula's most famous dishes, this simple, mild curry of hackle-lo and firm scuttle is delightfully rich and flavourful, yet simultaneously mild and balanced. Serve with wickwheat flatbread or steamed saltrice. Suitable for vegetarians! For a vegan version, replace paneer with tofu, and butter with coconut oil.

You will need:

225g paneer, cut into generous cubes (Indian cottage cheese CANNOT be substituted with regular cottage cheese! If you can't find paneer, use tofu or fresh mozzarella)

125g baby spinach

2 onions, finely diced

2 tbsp concentrated tomato purée

3 tbsp unsalted, unroasted cashews

1 tsp ginger paste

5 cloves garlic, minced

2-3 green chilis, sliced (like finger chilis or even fresh jalapeños), optional if you prefer it mild

1/2 tsp garam masala

2 cloves

2 cardamom pods, crushed lightly

1 tsp cumin

1 tbsp cinnamon

2 tbsp sugar

175ml water

2 tbsp butter

Coconut oil or vegetable oil

Salt and pepper, to taste

Cream, to serve (optional)

Method:

Combine the cloves, cardamom, cumin, and cinnamon in a pot, and gently cook on low heat with the butter and 1 tbsp coconut oil to release the aroma.

Toss in half the onions and fry until golden brown. Add the ginger paste and minced garlic, and continue to fry until they release their aroma. Add the tomato purée, salt and pepper, sugar, and garam masala. Continue stirring until well combined, then remove from heat, add the water, and purée until smooth with a blender or immersion blender. Set aside.

In a wok or large pot, fry the rest of the onions and chilis until glossy and aromatic. Add the spinach, and gently stir fry until the spinach has wilted and released most of its water. The spinach should still be green and not overcooked.

Transfer to a blender or use an immersion blender once again. Add the cashews. Pur��e until smooth and transfer to a bowl.

Put the tomato purée mix back on the heat and bring to a gentle bubble, then immediately remove from the heat and add the spinach purée. Stir until totally incorporated. Throw in your paneer and gently stir until well coated in curry.

Serve hot immediately, with either basmati rice or naan/roti on the side. Drizzle with cream to serve, if desired.

[spicyvegrecipes]

Paneer Butter Masala Recipe – How to Make Delicious Paneer Butter Masala at Home

Paneer Butter Masala Paneer Butter Masala, a popular Indian dish featuring paneer cooked in a luscious tomato-based gravy with aromatic spices.Paneer Butter Masala (Paneer Makhani, Butter Paneer) is one of the most popular Indian curries served worldwide. It is a rich and creamy curry where paneer cubes (Indian cottage cheese) are simmered in an onion tomato gravy. This is one of the most…

[bharatiyafoodie]

Indian dinner consisting of rotis, daal, butter paneer and egg burji...

[theanviksha]

𝗦𝗶𝗴𝗻𝗶𝗳𝗶𝗰𝗮𝗻𝗰𝗲 𝗼𝗳 𝗠𝗮𝗸𝗮𝗿𝗮 𝗖𝗵𝗮𝘂𝗹𝗮 — 𝗢𝗱𝗶𝗮 𝗖𝘂𝗶𝘀𝗶𝗻𝗲 𝗼𝗳 𝗠𝗮𝗸𝗮𝗿𝗮 𝗦𝗮𝗻𝗸𝗿𝗮𝗻𝘁𝗶

Offered as bhog in Jagannath Temple of Puri as part of Uttarayana Jatra (festival) and Uttarayana Bandapana (worship ritual), Makara Chaula is the signature sweet dish that marks the celebration of Makara Sankranti in Odisha.

Makara Sankranti is an Indian festival that marks sun’s entry into Makara raashi (Capricorn) and celebrates change of season and harvest. From this day onwards, sun starts its northward movement, signifying end of winter season.

Just like every other festivals of India, this joyous celebration also has its own share of traditional foods and preparations, specific to each region of India. Ghughute of Uttrakhand, Undhiyu of Gujrat, Nolen Gur Payesh of West Bengal, sweet Pongal of Tamil Nadu are some examples of such traditional cuisines.

In Odisha, we have Makara Chaula. Traditionally, it is a mixture of freshly harvested raw rice (soaked overnight and then coarsely grinded) with some jaggery, milk, chhena ( Indian cottage cheese), banana, and sugarcane. But you can also add fruits or other things according to your taste, just remember to use raw rice.

In fact, raw rice is what distinguishes this dish from all other Uttarayana foods and has a very interesting story behind its use.

𝗗𝗵𝗮𝗻𝘂 𝗦𝗮𝗻𝗸𝗿𝗮𝗻𝘁𝗶 𝗮𝗻𝗱 𝗣𝗮𝗵𝗶𝗹𝗶 𝗕𝗵𝗼𝗴𝗮

Dhanu Sankranti is the first day of Pousha (9th month of Odia lunisolar calendar) and falls exactly one month before Makara Sankranti. It marks start of Pousha month and end of Margasira month in Odia calendar. Margasira month is dedicated to Goddess Lakshmi, wife of Lord Jagannath in Odia culture. It is believed that Goddess Lakshmi visits households and blesses people with wealth and prosperity during this auspicious month. Hence, we make Jhoti Chita, traditional white art made from rice paste, on our doorways to welcome her and worships her every Thursday.

It is said that the Goddess visits her father’s house at end of Margasira on Dhanu Sakranti and stays there for one month. In her absence at Sri Mandir (temple), mother Yashoda prepares food for her son Lord Jagannath and offers them early in the morning. This is known as Pahili Bhoga, which means first offering of the day and is a delicious ‘khechudi' (khichdi). This ritual continues till Makara Sankranti when Goddess Lakshmi returns from her father’s house.

𝗥𝗲𝘁𝘂𝗿𝗻 𝗼𝗳 𝗚𝗼𝗱𝗱𝗲𝘀𝘀 𝗮𝗻𝗱 𝗠𝗮𝗸𝗮𝗿𝗮 𝗖𝗵𝗮𝘂𝗹𝗮 𝗕𝗵𝗼𝗴𝗮

The story takes an interesting turn when the Goddess returns on Makara Sankranti and assumes that mother Yashoda is going to cook that day too. Simultaneously, mother Yashoda also assumes that Goddess Lakshmi is going to resume her preparation of temple food. As a result of this miscommunication, when time of Bhoga arrives, Lord is left without food. Hence, Goddess serves Makara Chaula, prepared with raw rice to Lord and his siblings in three silver plates as there was no time for cooking the rice. Every household in Odisha joins Lord Jagannath and shares a bowl of Makara Chaula with him on Makara Sankranti every year.

When I was a kid I used to make a fuss about Makara Chaula every year because of its raw nature. My mother used to tell me this story and it would always end with “ if God can eat it, you can too”. Makara Chaula isn’t just a traditional food for me but it is a lesson in humility, acceptance and above all knowledge that food is precious and so are the people preparing it. We should always respect food, never waste it and be grateful to God for providing it to us and to people who cooks for us.

A bowl of Makara Chaula, like the festival it is representing, signifies winter is ending and brings hope for warmer and brighter days.

PS - The story of Makara Chaula is based on local folklore that I have heard from my mother, grandmother, and other elders. I tried searching for its source but couldn’t find anything on the internet. Perhaps broader research into ancient Odia texts could provide some clues, but I don’t have the resources for that. Remember that such folklores often vary from region to region.

Happy Makara Sankranti 2025!

[jmtorres]

moderately distressed that this microwave pack Indian food translated paneer as cottage cheese for the american market.

also any american who doesn't know what paneer is, is going to find the size of these cubes of cottage cheese moderately distressing

[suntreehq]

Victory from the Jaws of Defeat

I learn. I change. I grow ☀️🌴

Food wise today was a strange day.

It started off well - I fasted for 4-5 hours. Was walking home from the coffee shop but decided to get indian snack and chai for a local chai place. I asked them for chai without sugar but for some reason they said they were unable to do that, and assured me it would only have "a little sugar".

My friends, this was the most sugary chai I have had in years.

Needless to say I wont be returning to this establishment in a while. (The vada pav was nice however, but not really something that is going to make sticking to my calorie limit easier).

Then I stopped by at the supermarket, and was having a real brain failure moment. I mean I was going blank on names of friends and famous people and well... it was strange and disconcerting. But I ended up buying a large pizza and chocolate eclairs because I felt I'd be too lazy to cook today and because I guess I wanted them.

Before I had the eclair, I ate some pineapple which was delicious. The eclair itself wasn't that great, and I sensibly decided to get rid of the second one.

Lesson: I'm better off just buying cream and eating it with fruit and maybe some 100% cacoa than buying eclairs or cream cakes.

Then I made the pizza. I was planning on eating the whole thing... but it was really, really mediocre and bland. I mean my low calorie home made pizzas are sooooo much better. So I ate half of it and got rid of the rest.

Lesson: Store bought pizzas are rubbish compared to my home made low calorie pizzas.

How many times do I need to learn this lesson?

After that I ate some boiled and then roasted potatoes with cottage cheese - because I needed something satiating, and the pizza just wasnt going to do that.

Lesson: Satiety is important. Prioritise it especially when you have eaten some food that you know only makes you want to ear more.

And then to close out the day within calorie limits (only 5 calories over), I had a protein shake, followed by fruit and air popped popcorn. I almost went to eat a half a cookie, but in the end chose to go for fruit instead to make sure I stayed within calorie limits AND to feel satiated.

Lesson: Dont be afraid to lean on the protein shakes to get a boost of protein on days where you have under consumed that macro.

Lesson: I am loving fruit more and more. Enjoying it over stuff like chocolate and cookies. The enjoyment is different. More satisfying and nourishing. And infinitely more satiating. Eating fruit leaves me feeling refreshed and full. Eating cookies and chocolate leaves me craving more and sometimes feeling a bit bleh.

So in many ways the behaviours I have chosen today are things I woulndt have done in the past.

I wouldn't have been able to just eat half the pizza, realise it was doing nothing for me and then decided to get rid of the rest.

I wouldn't have chosen to eat fruit over a cookie (or even limit myself to half a cookie).

I wouldn't have made the smarter choices of prioritizing satiating foods I enjoy, over convenient foods that fill some sort of short term gratification and lead to a cycle of bad behaviour.

So I'm putting today down as a big win for:

graceful degradation (not capitulating to some suboptimal decisions)

early stages of a new, healthier way to incorporate less healthy foods into my diet and still stick to the overall plan

making better choices from a place of awareness, enjoyment and self-care, rather than restriction and goal obsession.

I feel like I'm learning, changing, growing.

It's a nice feeling.