Doodh paneer |Pure Veg Paneer With Milk Gravy,Niramish Dudh Paneer, Without Onion & Garlic|দুধ পনির|

Описание: দুধ পনির|Pure veg paneer পেঁয়াজ রসুন আদা ছাড়া সম্পূর্ণ নিরামিষ রেসিপি বাচ্চা বড় সকলেই চেটে পুটে খাবে
দুধ পনির | Pure Veg Paneer With Milk Gravy | Niramish Dudh Paneer, Without Onion & Garlic
দুধ পনির | পেঁয়াজ রসুন ছাড়া সম্পূর্ণ নিরামিষ রেসিপি যা ছোট বড় সবাই হাত চেটে খাবে | Doodh Paneer |
PURE VEG RECIPE / SHAHI PANEER / DOODH PANEER
Niramish Dudh Paneer Recipe (without Onion & Garlic) | Paneer With Milk Gravy Bengali Style Recipe
Dudh Paneer - Bengali Niramish Recipe - Paneer Recipes with out Onion & Garlic - Bengali Ranna

pure veg paneer recipe,paneer recipe without onion & garlic,paneer with milky gravy,doodh paneer recipe,dudh paneer recipe, দুধ পনির,niramish dudh paneer recipe,niramish panir,niramish paneer,dudh paneer recipe,paneer recipe in bengali,dudh paneer,doodh paneer,dudh paneer, dudh paneer kivabe banaben, how to make doodh paneer at home, paneer in milk gravy, paneer without onion and garlic, pure veg recipes without onion and garlic,

দুধ পনির,pure veg paneer recipe,niramish dudh paneer recipe,paneer recipe without onion & garlic,dudh paneer bengali style,how to make dudh paneer,paneer with milk gravy,paneer,indian paneer recipe for vegetarian,vegetarian recipe,easy paneer recipe,dudh paneer recipe in bangla, paneer,paneer recipe,doodh paneer,doodh paneer recipe,bengali food,bengali food recipe,bengali recipe,veg recipe,pure veg recipe,recipe without onion garlic,pure veg paneer with milk gravy,niramish dudh paneer without onion & garlic,paneer with milk gravy bengali style recipe,pure veg paneer,dudh paneer,dudh paneer recipe,without onion and garlic pure veg recipe, দুধ পনির,সম্পূর্ণ নিরামিষ,দুর্দান্ত স্বাদের পনির রেসিপি,niramish dudh paneer recipe,pure veg recipe,pure veg panir recipe,niramish panir,niramish paneer,paneer recipe without onion garlic,dudh paneer recipe,cottage cheese curry,cottage cheese recipe,paneer recipe bangla,paneer recipe in Bengali, traditional bengali recipe of dudh paneer,niramish dudh paneer recipe,bengali home kitchen,niramish dudh paneer recipe (without onion & garlic),paneer with milk gravy bengali style recipe,indian vegetarian recipe,indian cuisine,main course, dudh paneer,bengali niramish recipe,paneer recipes with out onion & garlic,bengali ranna,paneer recipes,bengali recipe,bengali recipes,easy bengali recipes,niramish recipe,niramish ranna recipe,niramish ranna,bengali niramish ranna recipe,ranna recipe,bengali ranna recipe,bengali paneer recipe,bangalir ranna banna,ranna banna

Paneer is a fresh cheese common in the Indian subcontinent. It is an unaged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form (cheese curd) before pressing is called chhena.
.
According to another theory, the Portuguese may have introduced the technique of "breaking" milk with acid to Bengal in the 17th century. Thus, according to this theory, Indian acid-set cheeses such as paneer and chhena were first prepared in Bengal, under Portuguese influence.
Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or dahi (yogurt), to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.
In North Indian cuisines, the curds are wrapped in cloth, placed under a heavy weight such as a stone slab for two to three hours, and then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.
In Bengali, Odia and other east Indian cuisines, the chhena are beaten or kneaded by hand into a dough-like consistency, heavily salted and hardened to produce paneer (called ponir), which is typically eaten in slices at teatime with biscuits or various types of bread, deep-fried in a light batter or used in cooking.
In the area surrounding the city of Surat in Gujarat, Surti Paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.
Paneer is the most common type of cheese used in traditional cuisines from the Indian subcontinent. It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer). Paneer is used in main dishes as well as desserts and snacks.
The well-known rasgulla features plain chhana beaten by hand and shaped into balls which are boiled in syrup. The sana / chhana / chhena used in such cases is manufactured by a slightly different procedure from paneer; it is drained but not pressed, so that some moisture is retained, which makes for a soft, malleable consistency. It may, however, be pressed slightly into small cubes and curried to form a dalna in Maithili, Oriya and Bengali cuisines.

#dudhpaneer #doodhpaneer #secreteatswithmadhurima #purevegpaneerwithoutoniongarlic