Curried Red Kidney Beans with Panir Cheese (Rajma) Soaking time: 8 hrs or 1 hr by quick method Preparation time (after assembling ingredients): 15 minutes Cooking time: 2-1/2 to 3-1/2 hrs or 1 hr in a pressure cooker Serves 6 to 8 For the Beans: 2-1/4 cups (410 g) dried red kidney beans 6 cups water (5 cups if pressure-cooked) 1 small cassia or bay leaf 1/4 tsp turmeric 1/4 tsp cayenne pepper or paprika 1 Tbl butter or ghee Remaining Ingredients: 2-1/2 Tbl coriander seeds 1 Tbl cumin seeds 1/2 tsp fennel seeds 1/3 tsp ajwain seeds (flavor similar to thyme w/ pepper & oregano) 2-3 Tbl scraped, finely shredded or minced fresh ginger root 1/2 cup water 1 tsp garam masala 1 tsp turmeric 1 Tbl salt 1-1/2 Tbl fresh lemon or lime juice 5 Tbl ghee or peanut oil fresh panir cheese (6 oz) made from 6 cups milk, cut into 1/2 inch cubes 4 med.-sized firm ripe tomatoes, diced 1 Tbl ghee or butter 1/4 cup chopped fresh parsley or coriander 1. Soak the kidney beans in 4 cups water for at least 8 hrs or overnight at room temperature. A quicker method is to wash the beans in a colander under running water, place them in a 3-4 qt saucepan with 3 cups cold water, and bring to a full boil over high heat. Reduce the heat to moderate, cover, and gently boil for 2 min. Remove the pan from the heat and allow the beans to soak, covered, for 1 hr. 2. Drain the beans in a colander, collecting the soaking water in a bowl. Add enough cold water to the soaking water to make 6 cups and put it, along with the beans and the other ingredients for cooking them, in a 3-4 qt saucepan. Bring to a boil, cover and gently simmer over low heat for 1-1/2 to 3 hrs or until the beans are soft and tender but not broken down. For pressuer cooking, combine the ingredients in a 6-qt pressure cooker, cover and cook under pressure for 25-30 min. Let the pressure drop and uncover. 3. Mash 3/4 cup of the cooked beans to a puree. The cooking liquid should be quite thick. If not ladle out the tender beans with a slotted spoon and transfer them to a bowl. Gently boil the sauce until it is reduced to about 1-1/2 cups. Remove from the heat and set aside. 4. Combine the coriander seeds, cumin seeds, fennel seeds and ajwain seeds in an electric coffee mill or stone mortar and reduce them to a powder. Transfer to a small bowl. 5. Place the ginger root and 1/2 cup of water in a blender, cover and blend on high speed until the mixture is a smooth liquid. Pour it into the powdered spices and add the garam masala, turmeric, salt and lemon or lime juice, then stir. The mixture should have the consistency of thin cream. Add water if it is too thick. 6. Heat 5 Tbl of ghee or oil in a 3-4 qt casserole or nonstick heavy saucepan over moderate heat. When it is hot, drop in the panir cheese and stir-fry for 5-7 min., carefully turning the cubes with a spatula or spoon until they are browned on all sides. As the cubes brown, transfer them to a dish. 7. Pour the spice paste into the ghee or oil and stir-fry for 1-2 min. Stir in the tomatoes and cook for about 8 mins more or until the tomatoes are reduced to a thick paste and the ghee or oil separates from the mixture. 8. Add the whole cooked beans, mashed beans, fried cheese cubes and 1-1/2 cups of the cooking liquid, reduce the heat to low and simmer for about 15 mins. Before serving, stir in 1 Tbl of ghee or butter and the minced herb. -LKC ------------------------------------------------ Chopped Spinach with Panir Cheese (Palak Panir Sak) Preparation time (after assembling ingredients): 5 minutes Cooking time: about 30 mins Serves 5 or 6 1-2 hot green chilies, cut into pieces 1/2 inch piece of fresh ginger root, sliced 4 Tbl panir whey or water 1/2 Tbl ground coriander 1/2 tsp turmeric 1/2 tsp ground cumin 1/4 tsp paprika 6 Tbl ghee or peanut oil fresh panir cheese (6 oz) made from 6 cups milk, cut into 1/2 inch cubes 2 lbs fresh spinach, washed, trimmed and finely chopped, or two 10-oz packages of frozen chopped spinach, defrosted 1/2 tsp garam masala 1 tsp salt 3 Tbl cream or cream cheese, cut into small pieces 1. Place the chilies, ginger, and whey or water in a blender or food processor bowl fitted with the metal blade. Process to a smooth puree. Add the coriander, turmeric, cumin and paprika and pulse to blend well. Set aside. 2. Heat the ghee or oil in a nonstick wok or 5-qt saucepan over moderate heat until it is hot but not smoking. Gently add the panir cheese and fry for about 5 minutes, constantly turning the cubes with a gentle hand, to evenly brown them on all sides. (If you use a stainless steel pan, the cubes invariably stick to the pan and tend to spread apart.) When the cubes are golden brown, remove with a slotted spoon and set aside. 3. Carefully add the wet spice mixture to the hot oil and then pack in the fresh spinach leaves. Reduce the heat slightly, cover, and cook for 8 mins. Using two forks, turn the spinach over so that the cooked leaves on the bottom change places with the leaves on top. Cover and cook for another 8 mins. (If you are using frozen defrosted spinach, cook it for only a total of 8 mins.) 4. Add the garam masala, salt, fried panir and cream or cream cheese. Cover and continue to cook for about 5 mins. Stir well before serving. -LKC ------------------------------------------------ Panir Cheese and Green Peas in Mint Tomato Sauce (Matar Panir) Preparation time (after assembling ingredients): 5 minutes Cooking time: about 40 min. Serves 6 to 8 1-2 hot green chilies, broken in bits 1 inch piece of peeled fresh ginger root, sliced 4 Tbl water 1 Tbl ground coriander 1 tsp turmeric 1/2 tsp paprika 1/2 cup ghee or 4 Tbl vegetable oil and 4 Tbl butter fresh panir cheese (11-1/2 oz) made from 8 cups milk, cut into 1/2 inch cubes 1-1/4 tsp cumin seeds 1/2 tsp black mustard seeds 1/4 tsp fennel seeds 2 cups peeled and diced tomatoes (1-1/2 lbs) 2-1/2 cups whey 1-1/2 cups fresh peas (1-1/2 lbs in shell) or one 10-oz pkg frozen baby peas, defrosted 1 tsp salt 1/2 Tbl garam masala 2 Tbl each chopped fresh coriander and mint or 1 Tbl each dried coriander and mint 1. Fit a food processor with the metal blade or use a blender. Cover and turn on the machine, drop the green chilies and ginger through the feed cap and mince. Add the water, ground coriander, turmeric and paprika and process until smooth. Transfer to a cup. 2. Heat 4 Tbl of ghee or oil in a 5-qt nonstick saucepan over moderate heat. Carefully add the cheese cubes and fry, constantly turning the pieces until they are evenly browned on all sides. Remove them with a slotted spoon and set aside. 3. Add the cumin seeds, black mustard seeds and fennel seeds and fry until the black mustard seeds pop and turn gray. Add the remaining 4 Tbl of ghee or butter and the wet spice mixture. Fry, stirring often, until most of the water evaporates. Add the tomatoes and continue to cook, stirring, until the mixture is dry and the oil separates from the tomato sauce (about 10 min). 4. Pour in the whey, add the fresh peas (frozen ones are added later) and bring to a boil. Reduce the heat to moderately low, cover and cook for about 15 min or until the peas are nearly tender. Add the fried panir cubes and defrosted frozen peas (if you are using them) and simmer on low heat for 5 min. 5. Add the salt, garam masala, and fresh herbs when you are ready to serve. -LKC ------------------------------------------------ Eggplant and Bell Pepper Stew with Fried Panir Cheese (Baigan Panir Tarkari) Preparation time (after assembling ingredients): 5 minutes Cooking time: 20-25 min. Serves 4 to 6 6 Tbl ghee or 4 Tbl vegetable oil and 2 Tbl butter fresh panir cheese (6 oz) made from 6 cups milk, cut into 1/2 inch cubes 1 Tbl scraped, minced fresh ginger root 1 hot green chili (or as desired) 1-1/4 tsp cumin seeds 1/2 tsp black mustard seeds 1/4 tsp yellow asafetida powder (hing) [This amt applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.] 10 curry leaves, preferably fresh, or 1/2 bay leaf 2 med-sized yellow, red or green bell peppers (12 oz), stemmed, seeded and cut lengthwise into strips 3 med-sized firm tomatoes (12 oz), peeled and chopped 1 Tbl ground coriander 4 Tbl coarsely chopped fresh coriander or basil 1 tsp turmeric 1 tsp garam masala 1 med-sized eggplant (1 lb), cut into 1-inch cubes and steamed until tender 1 tsp salt a few sprigs coriander or basil for garnishing (optional) 1. Heat 4 Tbl of ghee or the oil in a nonstick 5-qt saucepan or wok over moderate heat. When it is hot but not smoking, carefully add the cheese pieces and fry, constantly turning them until they are evenly browned on all sides. Remove them with a slotted spoon and set aside. 2. Add the remaining 2 Tbl of ghee or butter and immediately follow with the ginger, green chili, cumin seeds and black mustard seeds. Fry until the mustard seeds pop and turn gray. Drop in the asafetida and curry leaves or bay leaf, and in seconds add the bell peppers. Saute for 3-4 mins. 3. Stir in the tomatoes, ground coriander and turmeric and 2 Tbl of the chopped fresh herbs. Cook for about 10 min, stirring now and then, until the peppers are tender-crisp. 4. Add the garam masala, fried panir cheese, eggplant and salt and gently mix. Reduce the heat to low, cover and cook for 5-10 min, stirring now and then. Before serving, fold in the remaining chopped herb, and garnish with sprigs of coriander or basil, if desired. -LKC