Sharp “fingers” of panir with dates and almonds

Sharp “fingers” of panir with dates and almonds – detailed рецепт приготовления. AT ремя: 1hour. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 4 sliced pitted dates
• 2 tbsp. chicken broth
• 1 cinnamon stick
• 2 tbsp. l olive oil
• 1 chopped shallot head
• 2 minced cloves of garlic
• A large pinch of red pepper flakes
• Salt and ground black pepper
• Lemon zest
• Juice of half a lemon
• 340 gr chopped with “fingers” 1.5 cm wide. panir (Indian cheese, purchased or made by prescription below)
• 1 tbsp. l chopped fresh parsley
• 2 tbsp. l toasted blanched almonds
• Naan flat cakes for serving (see recipe for Naan flat cakes stuffed cheese)

Panir – homemade Indian cheese:

• 8 tbsp. whole non-pasteurized milk
• 1/4 Art. freshly squeezed lemon juice plus more as needed (see Culinary Advice *)
• Gauze

Recipes with similar ingredients: cheese, milk, lemon juice, naan cakes, shallots, garlic, red pepper flakes, cinnamon, dates, almonds, nuts, parsley, cheese panir

Recipe preparation:

1. Take a large non-stick pan, pour in her olive oil and put on a moderate heat until the oil will not start to shine. Gently place the panir in the pan and fry until golden brown on one side, 1-2 minutes. (do not rush to turn it over too much). If it is separated from the pan is not easy enough, wait another 30 seconds, then it not browned enough. When the panir is browned on both sides, put it on a plate.
2. Add shallots and garlic to the pan and sauté until tender. onions. Add dates, chicken stock, cinnamon stick and cereal. red pepper. Stir, then put the panir again in to the pan. Make sure that the liquid boils slightly. Cover the pan cover and cook for 5 minutes. Check if seasoning is enough. Вdepending on the broth you use, salt and pepper you may not be needed.
3. Put the panir on a plate and pour the sauce on top. Pour lemon juice, sprinkle with lemon zest, parsley and almonds. Serve immediately with a large piece of naan or bread!
   

   Panir – Homemade Indian Cheese

   Cover a large colander with a large piece of gauze, folded in half, and put a colander in the sink. In a large wide pan on medium bring the milk to a boil over low heat, stirring often to make it not burnt to the bottom (for this purpose, a pan with non-stick coating). It will take some time, so have patience!

4. Add lemon juice and reduce heat to low. Neatly after mixing, you will see that the milk will curl almost immediately (appear white dairy pieces) and whey (greenish) will separate liquid). Do not worry, it should be so! * Culinary tip: If the milk has not curdled, squeeze another lemon juice and add another 1-2 tbsp. l Increase the heat again and the milk should exfoliate. Shuffle so that curdled the pieces came together, not separated from each other.
5. Remove the pan from the heat and carefully pour the contents into gauze-covered colander. Rinse gently with cold water, to get rid of the lemon flavor. At this point you can wring a little liquid and serve this cottage cheese with honey and nuts. Get almost fresh ricotta! Connect the ends of the gauze and twist it to make a ball of cheese, and squeeze as much as possible more excess serum. Tie gauze to the tap and leave on 5 min. to glass liquid.
6. Spin the ball to form a piece of cheese, put him on a plate so that the swirling part of the gauze is on the side (thanks this piece of cheese will be dense and uniform!) and put on top another plate. On the second plate, put jars of beans or heavy pot. Put everything in the refrigerator and let stand about 20 minutes