paneer capsicum fry dhaba style
0Paneer (pronounced [pəniːr]) is a fresh cheese common in Indian cuisine. 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. Its crumbly and moist form is called chhena in eastern India.
Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or yogurt,[1] to hot milk to separate the curds from the whey. 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 improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.
In most Nepalese cuisines, the curds are wrapped in cloth, placed under a heavy weight such as a stone slab for two to three 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 Bengali cuisine, the curds are beaten or kneaded by hand into a dough-like consistency called ছানা sana in Assamese, ছানা chhana in Bengali, or ଛେନା chhena in Oriya and Maithili. 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 at teatime with biscuits or various types of bread, or deep-fried in a light batter.
In the area surrounding the Gujarati city of Surat, Surti Paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.
Dating back to ancient India,[2][3] paneer remains the most common type of cheese used in traditional Indian cuisines. The use of paneer is more common in India, Nepal, Bangladesh and the Islamic Republic of Pakistan due to the prominence of milk in their cuisine. It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer).
The well-known rasgulla features plain chhana beaten by hand and shaped into balls which are boiled in syrup. The sana / chhana / chhena used in such cases is manufactured by a slightly different procedure from paneer; it is drained but not pressed, so that some moisture is retained, which makes for a soft, malleable consistency. It may, however, be pressed slightly into small cuPaneer bhurji
Capsicum /ˈkæpsɨkəm/[3] (also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. In modern times, it is cultivated worldwide, and has become a key element in many regional cuisines. In addition to use as spices and food vegetables, Capsicum species have also found use in medicines.
The fruit of Capsicum plants have a variety of names depending on place and type. The piquant (spicy) varieties are commonly called chili peppers, or simply "chillies". The large, mild form is called red pepper, green pepper, or bell pepper in North America and typically just "capsicum" in New Zealand,[4] Australia, Singapore and India. The fruit is called paprika in some other countries (although paprika can also refer to the powdered spice made from various capsicum fruit).
The generic name is derived from the Greek word κάπτω (kapto), meaning "to bite" or "to swallow".[5] The name "pepper" came into use because of their similar flavour to the condiment black pepper, Piper nigrum, although there is no botanical relationship with this plant, or with the Sichuan pepper. The original term, chilli (now chile in Mexico) came from the Nahuatl word chilli or xilli, referring to a larger Capsicum variety cultivated at least since 3000 BC, as evidenced by remains found in pottery from Puebla and Oaxaca.[6]Capsicum consists of 20–27 species,[23] five of which are domesticated: C. annuum, C. baccatum, C. chinense, C. frutescens, and C. pubescens.[24] Phylogenetic relationships between species were investigated using biogeographical,[25] morphological,[26] chemosystematic,[27] hybridization,[28] and genetic[23] data. Fruits of Capsicum can vary tremendously in color, shape, and size both between and within species, which has led to confusion over the relationships between taxa.[29] Chemosystematic studies helped distinguish the difference between varieties and species. For example, C. baccatum var. baccatum had the same flavonoids as C. baccatum var. pendulum, which led researchers to believe the two groups belonged to the same species.[27]