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Time of India
9 hours ago
- General
- Time of India
5 desi ways to reuse curdled milk in the kitchen
Curdling of milk is a common problem during the summer season. This is due to the extreme hot and humid weather, which ends up affecting the natural texture and quality of the milk. While, in most households, curdled milk is often discarded, assuming it is unfit to consume, do you know there are some simple ways to reuse this curdled milk in some very useful ways? So, follow us through these simple ideas, and try out… Why does milk frequently curdle in summers? There's no denying that the extreme hot and humid weather often leads to curdling of milk, which is mostly discarded due to its texture and different taste. Curdling of milk happens frequently in summers because of increased bacterial activity due to the warm temperature. This happens because milk is naturally loaded with Lactobacillus bacteria, which are mostly dormant when milk is stored in cold temperatures. However, when the temperature fluctuates frequently, the rising humidity and weather make ground for the bacteria to thrive and multiply much faster. They convert the lactose (milk sugar) into lactic acid through a process called fermentation. This increased acidity causes the casein proteins in the milk to coagulate and clump together, leading to the curdling up of milk and also turning it sour in taste. Well, here are some simple ways to effectively use this curdled milk in day-to-day cooking. Homemade paneer This is the most popular way to reuse curdled milk. Simply strain the curdled milk through a cheesecloth or a fine-mesh sieve. The solid curds left behind are fresh paneer. Once pressed, this homemade paneer can be cut into cubes and can be used in many Indian curries like Palak Paneer, Matar Paneer, or Paneer Butter Masala. Chhena Similar to paneer, chhena is the fresh, unpressed curd obtained from curdled milk. Unlike paneer, chhena retains more moisture and has a crumbly texture. It's the primary ingredient for many Bengali sweets like rasgulla and sandesh. To make chhena, simply drain the curdled milk, but don't press it firmly. The soft, moist chhena can then be kneaded with a little sugar and cardamom to create quick, delightful desserts or even used as a filling for sweet parathas. Kadhi While traditional kadhi often uses fresh yogurt or buttermilk, curdled milk can be a fantastic substitute due to its inherent sourness and slight thickness. To make kadhi, blend the curdled milk with a little gram flour (besan) to prevent lumps. Temper mustard seeds, curry leaves, and green chilies in oil, then add the curdled milk mixture. Simmer until it thickens, creating a tangy and comforting soup. Buttermilk (Chaas) Believe it or not, slightly curdled milk can be transformed into a refreshing buttermilk-like drink. While it won't be as smooth as traditional churned buttermilk, the separated solids can be strained out, and the remaining liquid can be seasoned. Add roasted cumin powder, a pinch of black salt, and finely chopped coriander leaves to the strained liquid. Roti/Paratha The whey, which is the greenish liquid left after making paneer or chhena from curdled milk, is a treasure trove of nutrients and can do wonders for your dough. Instead of using plain water, knead your wheat flour for rotis or parathas with this whey. The lactic acid in the whey helps break down the gluten, resulting in incredibly soft, pliable, and flavorful rotis and parathas. This not only adds a subtle tanginess to your rotis and parathas but also boosts their nutritional value, making every bite more wholesome. Can't eat your food without snapping a picture first? Join our Food Photography Contest and stand a chance to win exciting prizes! Click HERE for details. Join our WhatsApp Food Community to discover delicious recipes, enjoy fascinating food stories, and stay updated with the latest food news! Click here One step to a healthier you—join Times Health+ Yoga and feel the change
NDTV
02-06-2025
- Health
- NDTV
Zero-Oil Curry: This Healthy Matar Paneer Recipe Should Be Next On Your Dinner Table
There is no denying that Indian food, all over the world, has gained fame for being extremely indulgent. From rich gravies to buttery bread, some dishes are just a regular part of the charm. But every now and then, we all crave something a little easy on the stomach without compromising its taste. This is where zero-oil recipes spread their charm. If you are someone who is looking for a delicious, hearty, desi sabzi to cook at home, then try this zero-oil Matar paneer! It doesn't have any oil and is still comforting, just like how you like it. If you are watching your calories or are on dietary restrictions, try this delicious zero-oil recipe for a flavourful lunch or dinner. Is Matar Paneer Healthy? Well, not the restaurant versions. The matar paneer that you eat at your favourite food joints is often loaded with oil, heavy cream and spices which surely makes the dish delicious but not so gentle on your digestive system. But this zero-oil matar paneer isn't the same. Since you are preparing it at home, you have control over the ingredients. No extra fat or ingredients, just clean preparation of your favourite dish. It's protein-rich and packed with fibre, making it great for your health. How To Make Zero-Oil Matar Paneer | Zero-Oil Matar Paneer Recipe 200g paneer cubes 1 cup green peas 2 medium onions, chopped 2 medium tomatoes, chopped 1-inch ginger 4-5 ginger cloves 2 green chillies ½ tsp haldi 1 tsp coriander powder ½ tsp garam masala Salt 1 tbsp coriander leaves 1 cup water Steps: 1. Prepare Peas Boil green peas in water for about 5-7 minutes until they are soft but not mushy. If you're using frozen peas, you can simply thaw them in hot water for a few minutes. 2. Make The Base Masala In a pan, dry roast the chopped garlic, ginger, and green chillies on low heat until the onions turn slightly golden. Then add chopped tomatoes and cook until mushy. Add a dash of water it if sticks and once cooled, blend everything into a paste. 3. Cook The Gravy In the same pan, pour the blended paste back. Now add spices: haldi, coriander powder, garam masala, and salt. Cook for 5-7 minutes, while stirring occasionally. Add a bit of water if needed to adjust the consistency. 4. Add Peas And Paneer Gently add the boiled peas and paneer cubes. Let it simmer for another 5 minutes so everything soaks up the flavours. Add a bit more water if it gets too thick. 5. Garnish and Serve Turn off the heat and sprinkle fresh coriander on top. Serve hot with chapatis or jeera rice and enjoy! Will Skipping Oil Affect The Flavour Of Matar Paneer? Not as much as you think. Because here, we are cooking the ingredients slowly. When you dry roast the onions, garlic, and tomatoes, they develop a natural depth and slight sweetness. For the spices to absorb and blend evenly, adding water instead of oil works since they just need a little bit of moisture to bloom. You might think that the greasy texture of the matar paneer is missing, but what you'll eventually get is a lighter version of the dish that is gut and waist-friendly. How To Make Paneer Matar Creamier Without Using Oil Or Cream? If you want a naturally creamy texture in your dish, add a few soaked cashews or almonds while blending the masala. This will make it creamy and also add a deliciously sweet taste. Another hack is to add a spoonful of low-fat milk to the gravy. This will also do the trick if you want the creaminess to stand out in the gravy.
Washington Post
06-04-2025
- Health
- Washington Post
Depression stole her drive to cook. Recipes like this brought it back.
Someone in my family once told me, 'I don't believe in depression.' It was a startling statement, insulting to those of us who have experienced depressive episodes, and my reply was quick and sharp: 'Depression doesn't require you to believe in it. It exists whether you want it to or not.' I'm a believer, and so is Meera Sodha. The London-based cookbook author and newspaper columnist had what she calls a 'breakdown' several years ago, severe enough to force her to step away from her Guardian column for a bit. Then one day her husband, Hugh, started to crack under the pressure of taking care of their baby and toddler along with his wife and himself. 'He said, 'Please, I'd really love it if you cooked me a meal,'' Sodha told me in a Zoom call from New York City, where she was on book tour. Get the recipe: Matar Paneer It was all she needed to hear, and it woke her up, literally and figuratively. 'I had always shown him love by cooking, and I think that's what he needed,' she said. She went from bed to kitchen, gathered ingredients, and made her version of one of their favorite dishes, a Malaysian dal. As she felt herself returning to life, she also realized that as a professional food writer, she had been doing this cooking thing all wrong. 'I'd cooked because it was a particular season or I was working on a particular vegetable,' subjects she was tackling for her column, she said. 'It's like, what would other people like for Easter? I didn't really think about myself.' Even her family was typically eating the results of her testing rather than, as she put it, 'the types of foods I had grown up eating myself,' or what she might crave in the moment. She paved her path back from depression with a determination to change. As she writes in her new cookbook, 'I would cook for pleasure, not work. I wanted to try to become more aware of my mood and feelings and work out what I wanted to eat, and slowly but surely, like kindling catching, I started to feel the fire in my belly again.' The orange notebook she kept in the kitchen, where she recorded thoughts about her day and her feelings — along with descriptions of dishes she made for her family — wasn't intended to become a cookbook. Eventually, she thought, it would be a keepsake for her girls. But when her editor and agent checked in on her, she told them she was coming up for air and might have the makings of her next project. The result, 'Dinner,' is Sodha's ode to the kind of simple family meal that rejuvenated her during and after a dark period. I've always loved Sodha's recipes — I'm particularly fond of her 2020 book, 'East' — but her newfound sense of freedom comes across in 'Dinner.' The recipes have a breezy, no-pressure vibe that feels like exactly what we all need in such a stressful, uncertain period. Think spicy sesame noodles with peanuts and Brussels sprouts, Sichuan-style charred green beans with crumbled tofu and mushrooms, and an herby fried-egg salad. Sodha has a way of bringing just the right fresh touches to even traditional recipes. The one I couldn't resist sharing after I tested it is Matar Paneer, an Indian pea and paneer curry that she enriches with a cashew puree and brightens with crunchy snow peas. To add even more depth, you blister the snow peas — and some cherry tomatoes — in a skillet before building the rest of the dish. The combination of textures and flavors makes the curry something you don't want to stop eating, which also makes it a particularly appropriate example of Sodha's other big message in 'Dinner': that lingering over the evening meal can help you press the reset button on a stressful day. As someone who has also struggled to keep in touch with my own cravings and my own household cooking obligations even as I pursue new recipes for this column and for cookbooks, I adore any dish that can meet all those needs. I made the Matar Paneer for work colleagues first, then took leftovers home, where my teenage son was too occupied by his current fixation on red meat to notice them. I heated them up for my husband and myself, and over a satisfying dinner we exchanged workday recaps and brainstormed weekend plans. Reset accomplished. Get the recipe: Matar Paneer
