How to make Homemade Paneer??

Sometimes when you have excess milk at home, and you dont know how to use it, the best alternatives are curd, paneer, kheer and even halwa...

You must know just how to use the right thing at the right time....

I generally make paneer at home, to use in bhurjee and to make paneer parathas... I like to use freshly made paneer for this.
Its quiet simple to make. you just need

Ingredients:
1l Milk
1.5 tbsp lime juice
2tbsp Fresh Cream  (optional)
Few ice cubes
Strainer

Muslin cloth

Procedure:

• Heat milk.
• Add in the fresh cream
• When it starts to boil.
• Switch off the gas..
• Now add in the lime juice.
• When the water separates, add in few ice cubes.
• After a while, 
• Strain it in a muslin cloth using a strainer.
• Tie the muslin cloth on a tap to remove excess water.

Note:

• In order to make use paneer in making a sabzi like paneer butter masala or anything same, put a brick over the muslin cloth in which u have strained the paneer.
• The paneer will become stiff and can be cut into cubes easily.
• In order to make malai paneer just add in the fresh cream.

Arborio Rice

                         
                                                                      
                                 ARBORIO RICE
                                                                  

• Arborio rice is an Italian short-grain rice.
•  It is named after the town of Arborio in the Po Valley, where it is grown. Cooked, the rounded grains are firm, creamy, and chewy, due to the higher amylopectin starch content of this rice variety, thus they have a starchy taste of their own, yet blend well with other flavors.
•  It is used to make risotto, although Carnaroli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.
• In case you dont find this rice you can substitute it with any cheap Basmati Rice or any Long grain Rice.

Oilive oil

                                                                            Olive Oil

Olive oil is an oil obtained from the Olive, a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries such as Spain, Italy, Greece, France, Portugal, Turkey, Syria, Tunisia and Morocco.

• Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. It is used on salads, added at the table to soups and stews and for dipping.
• Virgin olive oil comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste.
• Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil.
• Olive oil is a blend of virgin and refined production oil, of no more than 1.5% acidity. It commonly lacks a strong flavor.
• Olive pomace oil is refined pomace olive oil often blended with some virgin oil. It is fit for consumption, but may not be described simply as olive oil. It has a more neutral flavor than pure or virgin olive oil, making it unfashionable among connoisseurs; however, it has the same fat composition as regular olive oil, rendering it the same health benefits. It also has a high smoke point, and thus is widely used in restaurants as well as home cooking in some countries.
• Lampante oil is olive oil not suitable as food; lampante comes from olive oil's long-standing use in oil-burning lamps. Lampante oil is mostly used in the industrial market.
• Refined olive oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard. This is obtained by refining virgin olive oils with a high acidity level and/or organoleptic defects that are eliminated after refining. Over 50% of the oil produced in the Mediterranean area is of such poor quality that it must be refined to produce an edible product.. Note that no solvents have been used to extract the oil, but it has been refined with the use of charcoal and other chemical and physical filters. An obsolete equivalent is "pure olive oil".

Parmesan Cheese...

                                                                   Parmesan Cheese     

• Parmesan cheese is the name of a few kinds of Italian extra-hard cheeses. It is the cheese to go with Spaghetti and other typical Italian pasta, but it also has many other uses. Parmesan is a part of Italian national cuisine and is usually grated.
• Parmesan cheese is an iconic hard cheese originally from Italy, widely used and produced all over the world. 
• Within Europe, Parmesan cheese is a protected cheese, meaning that only cheeses made in a certain way in a certain area of Italy can be labeled as Parmesan cheese. 
• Outside of Europe, many generic cheeses use the Parmesan label.
•  The distinctively salty, slightly granular cheese has many uses in Italian cuisine such as a topping for pastas and pizzas, and as a crucial ingredient in some sauces.
• Grocery stores all over the world also carry cheese made in the Parmesan style outside of Italy. Some of these cheeses rival true Parmigiano-Reggiano for flavor and texture, while others are of a somewhat lesser quality. 
• If possible, obtain Parmesan cheese in a whole wedge, rather than pre-grated, as the wedge will hold flavor and texture better, and the cheese will not be as dry when it is used.
• If you dont find this cheese u can substitute it with normal cheese (Amul cheese) add little garlic to it. and then mix it with your dish. You will get somewhat the same flavour.

Rocket Leaves..

                                                        Rocket Leaves

• It is used as a leaf vegetable, which looks like a longer leaved and open lettuce.
•  It is rich in vitamin C and potassium.
•  It is frequently cultivated, although domestication cannot be considered complete. It has been grown in the Mediterranean area since Roman times, and is considered an aphrodisiac.
• It has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green.
•  It is generally used in salads, often mixed with other greens in amesclun, but is also cooked as a vegetable or used raw with pasta or meats in northern Italy
• You can easily find this in a Supermarket.
• In case u dont get it substitute it with lettuce leaves.

Parsley...

                                                                          PARSLEY

• Parsley is a green colored and bright biennial herb which is used a s a spice. 
• Parsley, or Garden Parsley for precision (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria and Tunisia), naturalised elsewhere in Europe, and widely cultivated as a herb, a spice and a vegetable.
• Parsley is widely used in Middle Eastern, European, and American cooking. 
• Curly leaf parsley is often used as a garnish. 
• In modern cooking, parsley is used for its leaf in much the same way as coriander (also known as Chinese parsley or cilantro), although parsley is perceived to have a milder taste. 
• In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top.
•  Green parsley is often used as a garnish, with potato dishes (boiled buttered potatoes or mashed potato), with rice dishes (risotto or pilaf), with fish, fried chicken, lamb or goose, steaks, meat or vegetable stews (like beef bourguignon, goulash or chicken paprikash).

Feta Cheese...

Feta Cheese

• Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece.
• Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. 
• It is made from the Goat Milk.
• It is used as a table cheese, as well as in salads (e.g the Greek salad), pastries and in baking, notably in the popular phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie") and combined with olive oil and vegetables.
•  It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.
• It is basically used in Mediterranean salads.
• It can be bought from any supermarkets.

Recipes that I used it are:

• Greek Salad
• Pear and Walnut Salad