The Joy of making Paneer ( Indian Pot Cheese)

Rosemary paneer!

On this beautiful Monday morning, I decided to make rosemary paneer to honor the friendship of my friend Ryan. Many moons ago he introduced me to rosemary infused milk. This one's for you Ryan!

• 1  quart whole milk
• 1 quart half and half
• 2-3 Tablespoons lemon juice or vinegar
• 3-4 sprigs of rosemary ( 4-5 inches length)
• 1/2 teaspoon salt
• cheesecloth

1. Heat the milk and half and half in a saucepan. Frequently stir so that the milk solids do not burn at the bottom of the pan.
2. Just before milk comes to a boil add the rosemary sprigs and salt. Lower the heat as soon as the mixture boils. Stir so that it does not boil over.Simmer a minute to infuse the milk and add the acid to curdle the milk. Allow the mixture to come to a boil for a minute.
3. The whey should look clear and not milky. 
4. Line a strainer with cheesecloth and strain. I saved the top part of the sprig . Now, lift and fold the cheesecloth around the paneer and place under a weight to drain more of the whey out. 
5. I needed a disc like shape and kept the paneer under weight for about three hours.
6. Peel the cheesecloth. Cut and use as desired.
7. I was inspired to make a Caprese Salad with a twist. Rosemary paneer, tomatoes, mint and touch of chaat masala !!

This is the underbelly of the rosemary paneer!

I don't have a label for this cooking . This is where I am . Many influences. Many adoptions. Many adaptations. Many moods. Many Tastes. Mostly progressing forward on the path into the journey!!!

Enjoy!

A Summer Cooling Spice Blend !

As the Spice Whisperer incarnation, spice blends have become the heart and soul of my everyday cooking. While some blends are purely regional the ones that I currently focus on are the No LabelNoBorders. These simply honor the seasons, reasons and balance of taste and flavor!

A simple Summer blend inspired last week :

2 Tablespoons fennel powder

3 Tablespoons coriander powder, lightly toasted

1 Tablespoon fenugreek powder

1 Tablespoon dried fenugreek leaves, crushed

1 Tablespoon dried mint leaves, crushed

2 tablespoons dried basil

1 tablespoon cardamom powder

2 Tablespoons amla powder ( indian gooseberry)

1 Tablespoon dried rose petals, crushed

1 Tablespoon hibiscus powder

1 Tablespoon turmeric powder

• Mix well in a bowl 
• Store in a glass, airtight container, away from direct sunlight
• Best used within four months.

Some tips of using it :

• Use it as a Taco seasoning or in equal parts with your taco mix.
• Add 1 teaspoon to a cup of your vinaigrette.
• Use it as a grilling rub or inspire your rub by adding a dash of this to it.
• Use it in your vegetables when sautéing them or roasting .
• Make a marinade with a dash of vinegar or lime juice for your meat, chicken , tempeh or tofu.