one ladle until it is steaming hot. Remove pour one teaspoon ghee,
a grain of asafoetida and few cumin seeds on this ladle. Dip the
ladle in the raita and cover for five to seven minutes so that
smoke does not escape. It adds to the taste of raita. It can also
be used for some vegetable dishes.
is added to most of the dishes to add to their aroma, color and
taste. For tempering, spices are put in steaming hot oil or ghee.
After the spluttering sound, it is immediately poured on to the
dish and kept covered for five to seven minutes so that the aroma
settles in the food. If tempering is done at the beginning of any
dish then the masala should be put only after the spluttering
to prepare above masale:
Dry all ingredients in
sunlight for 2-3 days. Finely grind and close in a jar with tight
lid. Open and use when required.
Method: Boil milk. Dissolve citric acid in a cup of warm
water. When the milk boils turn off the heat, pour citric acid in
it and keep stirring until milk curdles. Pour the curdled milk on
a thin muslin cloth and tie it up. Put under a weight. This will
give about 200-225 grams of paneer. Use the whey for preparing