Homemade Cheese (paneer)

Ingredients

*Milk (whole, lowfat, or skim)
*lemon juice or vinegar
*salt*saucepan
*cheesecloth or think white cloth
*cooking thermometer
*colanderInstructions

Slowly heat the milk in the saucepan over low or medium-low heat , stirring occasionally, until it is roughly 175F, or until it is not quite to the boiling point. Add vinegar or lemon juice to the milk a tablespoonfull at a time, stirring slowly, until the milk begins to curdle. When you can tell the difference between the curds and whey (one will look like cottage cheese and the rest like yellowish water), then take off heat and add no more lemon juice or vinegar. place cheesecloth in a colander with edges draping over the rim. SLOWLY pour the curds into the colander and let sit until most of the water has drained off. Add salt to your liking, tie ends of the cloth and hang over the sink for several hours. Alternatively, add salt, form the curds into a square shape, wrap up in cheesecloth, and place on a cutting board. Place something under one end of the board to have it at a slant, and place a heavy book on top of the wrapped cheese to press out the water. Let sit for several hours or overnight in a cool place. Remove cloth and cut into chunks and store in a plastic container in the refigerator.

Samosas

(Nargis's recipe)

DOUGH INGREDIENTS

1/2 C white flour
1/2 tsp salt
4 Tbsp butter, soft
ice water

Mix the above with out ice water...and add enough ice water to make a soft dough. Knead until smooth and silky. Cover with plastic and start making the filling!

FILLING INGREDIENTS

6 cooked, peeled and diced potatoes
3 jalapenos, diced
1/2 cp chopped cilantro
1/2 cp frozen but defrosted green peas
1 1/4 tsp garam masala or chat masala
1 tsp sugar
2 tsp salt or more to taste
a big pinch of hing(asafoetida)
1 1/2 tsp black mustard seeds
a teaspoon heaped up high of minced ginger
some ghee (clarified butter)oil for deep frying

OK! Now put some ghee.about 2 tbsp into a frying pan or skillet. Heat it up and throw in the mustard seeds. (watch out they start popping and will jump right out of the pan and go allllll over your kitchen!)When they start jumping out, add the chopped jalapenos, ginger and the hing. Fry a bit. When you see the mustard seeds turning greyish color then add the potatoes,the peas, the garam masala or chat masala, salt, sugar, and sautee a few minutes. This is the time to taste it. Add more salt if necessary or masala or whatever. Then stir in the cilantro and take it off the stove.Then make about 14 balls out of the dough. Roll them flat like tortillas(about 6 inch rounds).Cut each in half so you have 28 semicircles. (Yes i know this is very annoying and i dont like it either but it sure tastes better than shortcuts like using flour tortillas or wonton skins! GOOD GRIEF---better to do it the ORIGINAL WAY!!!!)Then take a spoonfull of the filling and place in center of one semicircle..and wet the edges with a bit of water(to make it sticky). Then ..here is the hardest part.you have to manage to make a sort of cone shape out of this thing, by folding the triangular edges together,,and sealing it, and then sealing the top. It should look like a triangle. Its nice if you can ruffle the top edge but most ppl cannot do it ! I notice the indian stores dont even bother with this at all LOL but still..try it, it looks pretty. Just make sure its crimped well so filling doesnt seep out during frying. OK now if you aren't totally disheartened with this process, then do same with all of the semicircles, stuffing and sealing. Then deep fry in oil, till they are cute and golden brown. Drain of course...and eat with CHUTNEY OOOH MMMMMMMMMMMMMMMMMMMMMMMMM I can eat TONS OF THESE!!!!!