Category: Baby Food

Pomegranate - cranberry juice

1/2/2015

Filled with antioxidants, the juices have many health benefits, such as guarding against urinary tract infections and cardiovascular disease. Drink a serving of cranberry pomegranate juice, and you satisfy your daily need for vitamin C. The vitamin C content in this juice is associated with rapid healing of cuts and scrapes as well as the production of collagen that helps form tendons and ligaments, but it may also help alleviate hypertension. It also provides small amounts of a variety of minerals and vitamins.

Ingredients

Pomegranate - 1 cup (peeled)
Cranberries - 1 cup
Honey - 2 tablespoon
Water - 1/2 cup

Method
1. Blend all the ingredients in a blender and strain and enjoy.

Serve with ice cubes.

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Homemade Paneer

11/20/2014

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Paneer is the most common South Asian and Persian cheese. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice, curd or other food acid. The texture of paneer is very similar to that of Greek feta which is also strained and squeezed the same way.Most varieties of paneer are simply pressed into a cube and then sliced or chopped,. Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern and Southeast Asian cuisine.

Ingredients

This would make around 200 gms of paneer

Whole milk - 4 cups
Lemon juice - freshly squeezed from half of lemon
Water - 2 tablespoons

Method

1. Mix the water and lemon juice and set aside.
2. In a wide pot, boil milk over medium to high heat. Stir frequently as the milk doesn't get burned.
3. Once the milk reaches rolling boil, add lemon juice mixed with water and turn to low heat.
4. Stir gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate.
5. Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander.
6. Gently rinse with cool water to get rid of the lemon flavor.
7. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain.
8. Twist the cheesecloth into a container fit to its shape and place a can of beans or anything similar to ensure the paneer is nice and smooth.
9. Let it sit for 1-2 hours. This can be used immediately or can be place in refrigerator for upto 5 days.

Notes :
1. If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.

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Pomegranate - cranberry juice

Homemade Paneer

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