Best food cities in the world: Are there any Indian cities on the list?
Amritsar has ranked 43rd on the list with dishes like Amritsari kulcha, palak paneer, pinni and sarson da saag among other dishes. And for those with a sweet tooth, Kheer at Crystal Restaurant is a must-try.
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First Post
a day ago
- First Post
Best food cities in the world: Are there any Indian cities on the list?
Amritsar Amritsar has ranked 43rd on the list with dishes like Amritsari kulcha, palak paneer, pinni and sarson da saag among other dishes. And for those with a sweet tooth, Kheer at Crystal Restaurant is a must-try.
NDTV
18-06-2025
- NDTV
Bored of Shahi Paneer? Try This Chatpata Dahi Paneer Recipe at Home
Paneer is a versatile ingredient that can be used to prepare a wide range of dishes. As a great source of protein, it's a favourite in many Indian households. From snacks to curries, paneer-based recipes never fail to impress with their delicious taste. While dishes like Palak Paneer, Matar Paneer, and Shahi Paneer are already quite popular, if you're looking for something new, you must try this quick and easy Dahi Paneer recipe. It's spicy, tangy, and incredibly flavourful-ready in just a few minutes! How Is It Different from Other Paneer Curries? Typically, paneer curries are made with an onion-tomato base, where paneer is cooked in a rich gravy. However, this recipe skips the tomatoes entirely. Instead, paneer cubes are marinated and cooked in a flavourful curd-based sauce, with spices and a touch of cashew paste for richness. You can prepare this dish in just 15-20 minutes, making it perfect for weeknight dinners or even a small gathering. Serve it hot with Laccha Paratha or Tandoori Roti. Ingredients 250 grams paneer 1 cup curd (whisked) 1 tsp roasted gram flour 8-10 cashews (made into a paste) 1 tsp red chilli powder 1/2 tsp turmeric 1 tsp chilli garlic paste 1/2 tsp ginger garlic paste 2 onions, finely chopped 1 tbsp roasted kasuri methi 1 tbsp coriander powder 1 tsp garam masala Salt to taste 2 tbsp oil Whole spices: 1 bay leaf 2 green cardamoms 5-6 black peppercorns 2 whole green chillies 1/2 tsp cumin seeds Also Read: Zero-Oil Curry: This Healthy Matar Paneer Recipe Should Be Next On Your Dinner Table How to Make Chatpata Dahi Paneer Step 1: Wash and cut the paneer into cubes. In a bowl, mix gram flour, oil, kasuri methi, and chilli garlic paste. Add the paneer cubes and coat them well. Step 2: Heat a little oil in a pan and shallow fry the marinated paneer until lightly golden. Remove and keep aside. Step 3: In the same pan, heat some more oil. Add bay leaf, cardamom, cumin seeds, green chillies, and black pepper. Sauté lightly. Add chopped onions and cook for 2 minutes. Add ginger garlic paste and sauté well. Step 4: Add red chilli powder, turmeric, salt, and coriander powder. Cook for 2 minutes. Stir in the cashew paste. Add a little water if needed. Then, add the whisked curd, mix well, cover, and cook for another 2 minutes. Add the fried paneer cubes to the curry. Mix gently. Add water as required, along with chopped green chillies, kasuri methi, and fresh coriander. Cover and cook for 2 more minutes. Finally, sprinkle garam masala and turn off the heat.
Time of India
10-06-2025
- Time of India
5 desi ways to reuse curdled milk in the kitchen
Curdling of milk is a common problem during the summer season. This is due to the extreme hot and humid weather, which ends up affecting the natural texture and quality of the milk. While, in most households, curdled milk is often discarded, assuming it is unfit to consume, do you know there are some simple ways to reuse this curdled milk in some very useful ways? So, follow us through these simple ideas, and try out… Why does milk frequently curdle in summers? There's no denying that the extreme hot and humid weather often leads to curdling of milk, which is mostly discarded due to its texture and different taste. Curdling of milk happens frequently in summers because of increased bacterial activity due to the warm temperature. This happens because milk is naturally loaded with Lactobacillus bacteria, which are mostly dormant when milk is stored in cold temperatures. However, when the temperature fluctuates frequently, the rising humidity and weather make ground for the bacteria to thrive and multiply much faster. They convert the lactose (milk sugar) into lactic acid through a process called fermentation. This increased acidity causes the casein proteins in the milk to coagulate and clump together, leading to the curdling up of milk and also turning it sour in taste. Well, here are some simple ways to effectively use this curdled milk in day-to-day cooking. Homemade paneer This is the most popular way to reuse curdled milk. Simply strain the curdled milk through a cheesecloth or a fine-mesh sieve. The solid curds left behind are fresh paneer. Once pressed, this homemade paneer can be cut into cubes and can be used in many Indian curries like Palak Paneer, Matar Paneer, or Paneer Butter Masala. Chhena Similar to paneer, chhena is the fresh, unpressed curd obtained from curdled milk. Unlike paneer, chhena retains more moisture and has a crumbly texture. It's the primary ingredient for many Bengali sweets like rasgulla and sandesh. To make chhena, simply drain the curdled milk, but don't press it firmly. The soft, moist chhena can then be kneaded with a little sugar and cardamom to create quick, delightful desserts or even used as a filling for sweet parathas. Kadhi While traditional kadhi often uses fresh yogurt or buttermilk, curdled milk can be a fantastic substitute due to its inherent sourness and slight thickness. To make kadhi, blend the curdled milk with a little gram flour (besan) to prevent lumps. Temper mustard seeds, curry leaves, and green chilies in oil, then add the curdled milk mixture. Simmer until it thickens, creating a tangy and comforting soup. Buttermilk (Chaas) Believe it or not, slightly curdled milk can be transformed into a refreshing buttermilk-like drink. While it won't be as smooth as traditional churned buttermilk, the separated solids can be strained out, and the remaining liquid can be seasoned. Add roasted cumin powder, a pinch of black salt, and finely chopped coriander leaves to the strained liquid. Roti/Paratha The whey, which is the greenish liquid left after making paneer or chhena from curdled milk, is a treasure trove of nutrients and can do wonders for your dough. Instead of using plain water, knead your wheat flour for rotis or parathas with this whey. The lactic acid in the whey helps break down the gluten, resulting in incredibly soft, pliable, and flavorful rotis and parathas. This not only adds a subtle tanginess to your rotis and parathas but also boosts their nutritional value, making every bite more wholesome. Can't eat your food without snapping a picture first? Join our Food Photography Contest and stand a chance to win exciting prizes! Click HERE for details. Join our WhatsApp Food Community to discover delicious recipes, enjoy fascinating food stories, and stay updated with the latest food news! Click here One step to a healthier you—join Times Health+ Yoga and feel the change
