ChumChum

Ingredients:

• Whole milk- 1 Lr
• lemon juice- 2 tbsp
• Sugar- 2 cup
• Water- 4 cup
• Food colour- 1/4 tbsp
• Coconut Powder- 4 tbsp
• Pistachios

How to Make Paneer..................

1. Mix lemon juice in half cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.

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   Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.

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Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.

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To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.

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Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.

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add food colour and Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

How to Make ChumChum......... 

1. Divide the paneer dough into 14 equal parts and roll each one into a smooth oval shaped ball.
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For the syrup: In a wide saucepan, bring 5 cups of water to a boil. Add sugar and stir to dissolve completely. Use a large pan as the Chum Chums will double in volume while cooking in the syrup.

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   Add the paneer balls to the syrup and bring it back to a boil. Then turn down the heat to medium and cover the pot. Cook for 10 minutes.

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1. Open the pot cover, turn the chum chums over and cook for another 15 minutes.

1. Check to see if the chum chums appear firm but sponge-like (with little holes on the surface). Turn off the heat and let sit for 10 more minutes.
2. Remove the chum chums from the syrup and roll the chum chums in dry coconut.

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Serve chill!

Tofu Stuffed Potato Roll

Ingredients..........
For the filling

1. Spinach- 250 grm
2. Vegetable oil- 4 tbsp
3. Green chilli- 2-3 tbsp
4. Ginger sliced- 1 tbsp
5. Coarsely cumin seeds- 1tbsp
6. Coarsely coriander seeds- 1tbsp
7. Ground black pepper- 1/2 tbsp
8. Mild paprika-1/2 tbsp

9. Tofu, cubed- 1 cup

For the potato dough

1. Boiled potatoes- 3
2. Corn starch- 6 tbsp
3. Salt to taste
4. Sesame seeds- 3 tbsp

Method..............

• Separately cook the spinach with little water and squeeze all the excess moisture.

• Heat the oil in a pan and slightly fry the cumin, coriander, black pepper,paprika, green chilli and ginger.




• Add the cubed tofu and stir fry for a couple of minutes till all flavours are incorporated.



• Add the cooked spinach and stir fry for an extra one minute. Set aside to cool.


• Cook the potatoes. Let cool. Peel add salt and mash using a potato masher.


• Add the starch and knead to form a uniform mass.




• Divide the dough into 8 parts.

• Sprinkle the working surface with seasme seeds and flatten the dough to form a round shape about 1/4″ thickness.



• Place some stuffing along the center of the round.

• Fold the lateral sides and roll the dough to form a roulade. Repeat the same with the rest of the dough.



• Preheat the oven to 350 F.
• Grease a baking pan/ dish with oil and carefully place all the rolls on the bottom. Bake for about 20-25 min, till the crust is crisp and golden in color.





Enjoy them with yogurt or tomato ketchup.