Thursday, May 7, 2009
The only cheese I really like is "Paneer" which is also known as cottage cheese in India. So when I arrived in US, I was overjoyed to see "cottage cheese" at the dairy section. I happily got a big jar and can you imagine how astonished I was to see those small droplets of yogurt inside? Cottage cheese of US is totally different than the cottage cheese of India. Oh well...
Paneer "Ricotta" bhurji
15 oz Part Skim Ricotta Cheese
1/2 tsp kitchen king masala or garam masala
1/4 tsp chaat masala
salt to taste
1 tbsp oil
1/2 tsp cumin seeds
1 onion, minced about 1/2 cup
1 roma tomato, chopped
1 jalapeno, seeds removed, only outer green chopped
1 tbsp chopped bell pepper/capsicum
1 spring onion, chopped (optional)
1 tbsp cashew, broken into pieces
2 tbsp raisins
1 tbsp chopped cilantro/coriander leaves
1. Heat oil in a nonstick kadai or wok.
2. Add cumin seeds. As they sizzle,add onions.
3. As the onions turn soft, add tomatoes, jalapeno or bell pepper, spring onion - if using, cashews and raisins. Saute till the onion becomes brownish.
4. Now, add crumbled ricotta cheese. Saute for 10 minutes. Ricotta cheese will appear to be melting. But keep on sauteing.
5. Add salt and chaat masala. Saute for another 10 minutes without letting it stick to the bottom of the pan.
6. Switch off the gas. Let it cool down. As it cools down, it will get firmer. Stir it a little to get the scrambled egg consistency.
7. Garnish with cilantro.
8. Serve with rumali rotis.
1. This is the "American Desi" version. Something you make when you don't find the right ingredient. So this bhurji does not replace the original taste. It tastes good but lacks in the texture of the "real" paneer.
2. For making the real paneer, see here.
3. Chaat masala has rock salt in it. So adjust salt accordingly.