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Paneer is a homemade indian cottage cheese. It resembles tofu in colour, taste and feel. Ex-meat-eaters swear that paneer is the vegetarian substitute to chicken. Palak paneer, mutter paneer, paneer butter masala, paneer tikka masala, paneer pasanda, chilli paneer, paneer kofta, kadhai paneer and shahi paneer are dishes with iconic status for most restaurant-goers. Even fast food chains now sell pizzas topped with chunks of fried or barbecued paneer. Paneer is the most common south asian and persian cheese. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid. The process is similar to queso blanco, except that paneer does not have salt added. Paneer is very closely linked to the turkish beyaz peynir that is also strained and squeezed the same way.Most varieties of paneer are simply pressed into a cube and then sliced or chopped, although the eastern indian variety is beaten or kneaded like mozzarella, and crumbles more easily than the north indian variant of paneer. Paneer is one of the few types of cheese indigenous to the indian subcontinent. Paneer is completely lacto-vegetarian. Paneer is a source of protein for hindu vegetarians.
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