Paneer aka Cottage cheese , the most popular cheese segment adapted in Indian homes. In India, paneer has it’s own significance, often cooked to celebrate happiness. Paneer is supposed to be a food of rich people. Still in my house, i see my mother making paneer dishes on every special occasion. Whether it’s guest arriving or any festival, a delicacy of paneer is a must at our home. I remember the first thing my son loved after he started eating solid food, was paneer. These days we get various kinds of processed cottage cheese , even with different flavors and texture. Now when cottage cheese or paneer is so common in markets, i still prefer making it at home. A simple technique that hardly takes any time gives fresh home made paneer that can be use making several delicacies. To make paneer, just boil the milk first. Make sure the milk is full cream one, by this you will get a good quality paneer. As soon as the milk starts boiling, add juice of 1 lemon, you can even add 2 lemon’s if you see the milk is not splitting. As soon as the milk splits, turn off the flame and wait for some time to let the milk separate its whey. Strain the split milk through a muslin cloth. You can either store the whey for making kadhi etc later (as i do) or just throw it away. As soon as the Chenna (separated milk) is strained nicely, tie a knot on the muslin cloth tightening the Chenna and hang the cloth for around 45 mins. If you want to shape the paneer so that you can later cut it into cubes, then place a heavy base utensil or grinding slab over it. This will flatten the paneer and shape it oval or round and also set nicely. Leave it over night if possible. Remove the cloth and use the paneer slab as per ur requirement.
Here in this recipe i needed to crumble the paneer hence i didnt allowed the paneer to set for a longer time. Paneer bread balls are again a very common favorite snack at my home. My son loves to have these with tomato sauce. A perfect tiffin snack as well. In this recipe i have used a very small potato for binding and few bread slices to give texture and color to the balls. You can also stuff cheese , corn or peas etc as per your liking. The paneer bread balls in just another version of paneer bread rolls. Usually the balls are deep fried, but as paneer, potato and bread, all three have a nature to absorb more oil, hence i opted a healthy version. These paneer balls are made in Appe / Panniyaram pan. With minimum use of butter/oil, i got crunchy crispy paneer bread balls. Weight watchers can even bake them or air fry them as per their convenience.