Skip to main content

KNOW MORE ABOUT PANEER.....



PANEER
I think most of them like the softy yummy paneer. I always like to try something yummy and highly protein n calcium i think of keeping my hand in paneer.
So thought of giving you all details regarding paneer and searched and studied in web, lot of blogs, and ofcourse my UG (Nutrition Food Service Management and Dietetics)books too....😃

How paneer is made?
A vegetarian delight, paneer also known as cottage cheese is a soft, white, crumbly cheese which is used widely in continental, oriental and Indian cuisines. It's simple, fresh versatile flavour makes it a delicious addition to any recipe. Paneer can be made at home by boiling whole milk. An ingredient with acidic properties is added to coagulate the milk. The whey water formed is either discarded or used in various preparations and the cheese is harvested. This cheese is called chenna. The chenna is then pressed to form a block of cheese. This cheese block is called paneer. Paneer is a fresh cheese and is never aged. Since it contains no rennet, it is perfectly safe for vegetarians to have.
Home style making of paneer:
Thick creamy milk is boiled and then lemon juice or vinegar is added to it. Once it coagulates completely it is drained and pressed tightly with heavy object to remove the water contenet from the coagualte which is now called paneer.
If you are using for making rasgulla keep the drained water which is called whey water which has high in protein (whey protein), calcium and other elements.
You can use paneer in any form like boorji or like chopped or like cubes , grated, mashed in any form actually.....

Chopped paneer
Paneer can be chopped with a sharp knife. Cut it into half and then chop the half portion into another half. Chop ingredients by cutting them in small pieces approximately ¼ inch in diameter, although the chopped food doesn't need to be exactly the same size. If the recipe calls for the ingredients to be "coarsely chopped," make the pieces slightly larger
Crumbled paneer
Crumble the paneer with your hands. You can disintegrate them into big or small pieces as desired. Often used in stuffing parathas or to make Paneer Bhurji.
Grated paneer
Paneer can be grated thinly or thickly using a grater as required by the recipe. Used in Parathas, Tikkis, Kheer etc.
Mashed paneer
Mash paneer with fingers to attain a rough, uneven texture. Mashed Paneer can be used to make soft balls either added to savoury or sweet preparation.
Paneer cubes
Dice or cube ingredients by cutting them into uniform strips. Line up the strips with your non-working hand and cut them into square pieces. Cube them as per the recipe's need regarding the size of the cubes, (for example, "cut into ½-inch cubes"). Small Cubes are wonderful addition to salads whereas large ones are used for veggies.
Paneer strips
Cut down the paneer in half lengthwise. Place the flat side of one half paneer on the cutting board, using the knife make vertical cuts, at a right angle to the cutting board. Cut down through the rest of the paneer in similar manner of the desired thickness.
Sliced paneer
Slice using a sharp knife by cutting vertically across the cutting board. Slice them thinly or thickly as the recipe requirement, can used for making pakodas or sweet dishes.

How to Select
• Paneer is readily available in grocery stores in small and large packets, in cube form.
• Confirm the manufacturing date for maximum softness and freshness.
• It is also available in local dairy outlets, where it is freshly made everyday and sold as required. When buying paneer ensure that it is completely white in colour and that it is soft to touch, doesn't sport black spots, or is yellow in colour.

Culinary Uses
• Paneer is a versatile dairy product, it is used desserts, snacks or for main course cooking.
• Chilli paneer, paneer makhani, paneer pasanda, shahi paneer, palak paneer, paneer pakora or paneer bhurji are all made with paneer.
• Paneer kneaded in dough or paneer paratha is a very healthy breakfast option for all age groups.
• The cottage cheese is often used in curries since it absorbs flavours readily.
• When sliced into cubes and deep fried, the cheese tends to hold its shape very well.
• It can also be crumbled into a curry, taking advantage of the cheese's naturally crumbly nature.
• The paneer appears in desserts and as a filling for stuffed foods and breads as well.

How to Store
• Store the paneer in enough water in a container. The water has to be changed every 2 days, after which it can be refrigerated again.
• It stays fresh for a week when stored under these conditions.
• If it turns sour or has lost its softness, then place it in warm water for about 5 minutes before using.

Health Benefits
• Paneer is both easy to make and digest.
• It is a rich storehouse of nutrients and is a popular item on the menu of both private dinners and public celebrations.
• Since paneer is a high-protein food, it must be included in meal plans.
• Paneer is a good source of calcium, which helps build strong bones and teeth, and also prevents osteoporosis.
• The advantage lies in the fact that it doesn't require too much oil, and if cooked right with herbs and minimal spices so it is not heavy on the digestive system either.
NUTRITION INFORMATION
Amounts per 1/6 of recipe (184g)

Calorie Information
Amounts Per Selected Serving
%DV
Calories
79.9
(335 kJ)
4%
  From Carbohydrate
37.3
(156 kJ)
  From Fat
14.2
(59.5 kJ)
  From Protein
28.4
(119 kJ)
  From Alcohol
0.0
(0.0 kJ)

Carbohydrates
Amounts Per Selected Serving
%DV
Total Carbohydrate
10.0
g
3%
Dietary Fiber
0.0
g
0%
Starch
~0.0
g
Sugars
10.0
g

Fats & Fatty Acids
Amounts Per Selected Serving
%DV
Total Fat
1.6
g
2%
Saturated Fat
1.1
g
5%
Monounsaturated Fat
0.5
g
Polyunsaturated Fat
0.1
g
Total trans fatty acids
~0.0
g
Total trans-monoenoic fatty acids
~0.0
g
Total trans-polyenoic fatty acids
~0.0
g
Total Omega-3 fatty acids
6.7
mg
Total Omega-6 fatty acids
49.6
mg
Protein & Amino Acids
Amounts Per Selected Serving
%DV
Protein
6.7
g
13%

Vitamins
Amounts Per Selected Serving
%DV
Vitamin A
320
IU
6%
Vitamin C
0.2
mg
0%
Vitamin D
~84.6
IU
~21%
Vitamin E (Alpha Tocopherol)
0.0
mg
0%
Vitamin K
0.2
mcg
0%
Thiamin
0.0
mg
3%
Riboflavin
0.3
mg
21%
Niacin
0.2
mg
1%
Vitamin B6
0.1
mg
4%
Folate
10.6
mcg
3%
Vitamin B12
0.8
mcg
14%
Pantothenic Acid
0.7
mg
7%
Choline
31.9
mg
Betaine
~1.0
mg

Minerals
Amounts Per Selected Serving
%DV
Calcium
234
mg
23%
Iron
0.1
mg
0%
Magnesium
21.8
mg
5%
Phosphorus
187
mg
19%
Potassium
297
mg
8%
Sodium
87.3
mg
4%
Zinc
0.9
mg
6%
Copper
0.0
mg
1%
Manganese
0.0
mg
0%
Selenium
6.1
mcg
9%
Fluoride
~6.7
mcg

Sterols
Amounts Per Selected Serving
%DV
Cholesterol
8.5
mg
3%
Phytosterols
~0.0
mg

Other
Amounts Per Selected Serving
%DV
Alcohol
0.0
g
Water
164
g
Ash
1.5
g
Caffeine
0.0
mg
Theobromine
0.0
mg


Footnotes for Homemade Paneer
Source: Nutrient data for this listing was provided by Custom. Each "~" indicates a missing or incomplete value.

Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.

Nutrition Data's Opinion, Completeness Score™, Fullness Factor™, Rating, Estimated Glycemic Load (eGL), and Better Choices Substitutions™ are editorial opinions of NutritionData.com, given without warranty, and are not intended to replace the advice of a nutritionist or health-care professional. Nutrition Data's opinions and ratings are based on weighted averages of the nutrient densities of those nutrients for which the FDA has established Daily Values, and do not consider other nutrients that may be important to your health or take into account your individual needs. Consequently, Nutrition Data's higher-rated foods may not necessarily be healthier for you than lower-rated ones. All foods, regardless of their rating, have the potential to play an important role in your diet.

The Amino Acid Score has not been corrected for digestibility, which could reduce its value.

Comments

Popular posts from this blog

beetroot hummus

BEETROOT HUMMUS What makes beetroot hummus an absolute favourite in parties is the bright and peppy pink colour, besides the lip-smacking flavour of course. Top it with fresh herbs for some zing. Ingredients 2 cups of chickpeas, boiled 1 beetroot, peeled 4-5 garlic cloves ¼ cup of olive oil, plus extra for topping 1 tsp of sesame seeds 1 Tbsp of curd 1 tsp of cumin powder 2 Tbsp of lemon juice Salt to taste coriander leaves to garnish Method Oil and roast the beetroot on the stove or in an oven for 10 minutes. Let it cool. Then chop it into smaller pieces. In a pan, roast the sesame seeds until aromatic. Allow to cool and then ground into a powder. In a food processer or blender, mix chickpeas and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry. Add the beetroot, sesame powder, curd, olive oil, cumin powder and salt, and blend again until smooth. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish wi...

SPICY FUSION VEGGIE NOODLES

SPICY FUSION VEGGIE NOODLES INGREDIENTS Hakka Atta(wheat) Plain veg noodles- 250gms Beans, Carrots, Spring onins, Green Peas, -1 cup cut into thin pieces Onions-1 medium size chopped finely Soy sauce-2 tbsp Tomato sauce or puree-2tbsp Green chillies-2 nos cut into half Chillie powder-1tsp Pepper powder-2tbsp or as per your spicy tongue Cumin Seeds-1tsp Coriander Leaves-3tbsp Ginger-1 inch cut finely Garlic-5 cloves cut finely n chop Oil as needed salt as needed METHOD: Boil noodles in water. Add little oil in that. Once boiled remove and strain the water and wash it with cold water to avoid overcooking and to avoid sticky sticky noodles. Heat pan and heat oil and fry Onion. Once the onion is transparent add veggies, ginger, garlic, cumin seeds. Fry till its half cooked and then add little soy sauce, tomato sauce, salt, Chillie and little Coriander leaves, salt and saute. Then add pepper powder and noodles and little soysauce. Saute the noodles in high flame and...