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- Boiled potato –1
- Leftover rice – 1/2 cup
- Salt to taste
- A pinch of Black pepper
- Grated garlic – 1/2 tsp
- Bread crumbs for coating
- Italian seasoning – 1/2 tsp
- Vegetable oil for deep frying
- Grated Cottage cheese for stuffing
- Peel boiled potato and mash well.
- Add leftover rice, salt to taste, garlic, black pepper, Italian seasoning into the mashed potato.
- Mix everything together.
- Make small balls out of the dough, if dough is sticking on your palm you can grease your palm with oil.
- Now flatten the balls in you palm, fill little grated cottage cheese.
- Close it evenly by rolling the ball in your hand and coat with bread crumbs.
- Repeat the same for rest of the dough and keep it in fridge for 15 minutes.
- Heat the oil in a pan/kadhai to medium heat.
- Drop the balls in heated oil, few at a time.
- Keep stirring until it turns golden in color.
- Once ready, transfer into a kitchen or absorbent tissue.
- Cheese balls are ready to serve…
- Whole milk –1 liter
- Lemon or vinegar
- Bring the milk to boil on medium heat.
- When milk comes to boil, switch off the heat.
- Add the lemon juice or vinegar and gently stir the milk.
- If the milk does not curdle within a short while, add little more vinegar.
- Place Muslin or Cotton cloth over the container.
- Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
- You can use this water later for preparation of roti/chapati or paratha dough or in vegetable curries.
- Add little water to the paneer, while the paneer is still in the muslin cloth to wash away the lemon flavor.
- Keep the muslin cloth on a plate, place a heavy object on it for the paneer to set.
- Allow the paneer to set for about 20-25 minutes.
- After 20-25 minutes remove the cloth from the paneer and cut it to cubes.
- Paneer is ready to use….