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1993-01-13
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Newsgroups: rec.food.recipes
Distribution: world
From: Shyamala Parameswaran <U15297@uicvm.uic.edu>
Date: Sunday, 29 Mar 1992 11:05:15 CST
Subject: LACTO: Chhanar Kalia (Curried Cottage Cheese)
Summary: orig. subject: More Bengali Curries II
Archive-Name: recipes/lacto/chhanar-kalia
Keywords: recipe lacto chhanar kalia
Followup-To: rec.food.veg
Organization: University of Illinois at Chicago
Approved: aem@mthvax.cs.miami.edu
from Meenakshie Dasgupta's Bangla Ranna (Bengali Cooking):
Chhanar Kalia (Curried Cottage Cheese - Panir)
250 gms chhana or panir
4 potatoes, quartered
1 onion, halved and sliced fine*
1 onion, ground to a paste*
1/2 t turmeric paste
1 T ginger paste
4 T ghee
4 T dahi (yogurt)
bay leaves
1 t garam masala
2 cups water
salt to taste
1/2 t sugar
* optional
Cut the chhana into inch square and fry till lightly browned. Keep aside.
Fry potatoes till lighly browned and keep aside.
Add bay leaves to the ghee in karai/wok and after stirring, add sliced
onion. Fry onion till brown. Then add all masala pastes except garam
masala. Stir fry, sprinkleing with water until masalas are cooked.
Add the dahi blended with 1/4 cup water. Stir and cook until dahi is
absorbed into the masalas. Add 1 1/2 cups water, salt and sugar to
taste. Stir and bring to boil. Add potatoes. Cover and simmer until
potatoes are three quarters done. Add the chhana squares. Stir and
simmer until potatoes are cooked. Stir in the garam masala paste.
Simmer for 5 minutes and remove from fire.
Serves 4
******
Shyamala Parameswaran