We always have 2% (reduced fat) milk on hand even though neither one of us are milk drinkers. Faye will have some on cereal occasionally but that’s about it. There is almost always a fair amount of milk left when the expiration date rolls around, and that means it’s time to make paneer. Today was paneer making day.
After years of making plain traditional paneer, lately I’ve enjoyed playing around with flavored varieties. This morning I stirred moringa leaf powder, and kosher salt into the milk which was heating on the stove.
I used the juice of a large lime to curdle the milk. I don’t usually rinse the curds to eliminate the sour taste from the coagulant, which is why I sometimes add a little turbinado sugar. This time I did rinse them by gently lowering the colander of curds into a pan of clean water and raising it to let it drain a few times.
I planned to use the paneer right away in crumbled form so there was no need to go to the trouble of pressing it. I simply hung the curds in the cheesecloth and let the whey drain off. The resulting ball of cheese was stored in the fridge until needed later in the day.
For the paratha dough I used whole wheat flour, moringa leaf powder, kosher salt, turbinado sugar and water.
It was still early in the morning. The paneer was made and now the paratha dough, so I coated the dough with oil and covered the bowl with plastic wrap. Meanwhile I drove the six miles into town to pick up a prescription (yesterday was my annual appointment with Dr. Ben Dover😬☹️).
Back from town, I divided the ball of paratha dough into smaller balls and began rolling them out and filling them with the moringa paneer stuffing.
Lunchtime was still a ways off (I love retirement and having this much time on my hands!) so I covered the stuffed parathas with plastic wrap until it was time to roll them out.
Meanwhile I cooked some rice and a dish of red lentils (whole masoor dal) prepared with fresh methi (fenugreek leaves). I will spare you (and me) the description of those events and just show pics.
Time to roll out and cook the stuffed parathas.
This plate of methi dal and moringa paneer stuffed paratha was ready at straight up noon as intended.
Of course we had to open a new jar of mango pickle for the occasion. I prefer a more rustic version of pickle but it was good nonetheless.