KCB 5.12: Scrambled Curd
Scrambled Curd
This is the vegetarian counterpart to scrambled eggs. Fresh curd cheese (panir) is scrambled with sour cream and sprinkled with black salt (which has a distinct sulphur-like flavour), spices, and fresh herbs to produce a stunning result. Serve at breakfast with hot toast or Puffed Fried Breads (Pooris), and Tomato Chutney.
• PREPARATION & COOKING TIME: 40-50 minutes
• YIELD: Enough for 4-6 persons
• YIELD: Enough for 4-6 persons
• 6 litres (10 1/2 pints) full-cream milk
• 7 tablespoons (140 ml) lemon juice
• 2 tablespoons (40 ml) ghee or butter
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (1 ml) turmeric
• 1/2 teaspoon (2 ml) sweet paprika
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 3/4 cup (185 ml) cream or sour cream
• 2 tablespoons (40 ml) coarsely chopped fresh coriander leaves
• 1 teaspoon (5 ml) Indian black salt (kale namak), finely ground
• 7 tablespoons (140 ml) lemon juice
• 2 tablespoons (40 ml) ghee or butter
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (1 ml) turmeric
• 1/2 teaspoon (2 ml) sweet paprika
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 3/4 cup (185 ml) cream or sour cream
• 2 tablespoons (40 ml) coarsely chopped fresh coriander leaves
• 1 teaspoon (5 ml) Indian black salt (kale namak), finely ground
1. Boil the milk in a heavy-based 8-10 litre/quart saucepan, stirring constantly. When the foam rises, gradually add the lemon juice and reduce the heat to low. Stir very slowly until the solid curd cheese separates from the yellowish whey. (If separation does not occur after 1 minute, add a little more lemon juice.
2. Pour the curds and whey into a colander lined with a triple-thickness of cheesecloth. Press under a heavy weight for 10 to 15 minutes.
3. Unwrap the curd cheese and break it into 2 1/2 cm (1-inch) chunks.
4. Heat the ghee or butter in a large pan or wok over moderate heat. Saute the asafoetida and turmeric in the hot ghee. Add the pieces of curd cheese and stir gently until the turmeric-coloured ghee is well distributed. Increase the heat and add the paprika, salt, and pepper. When the curd cheese is well mixed, remove from the heat.
5. Add the cream or sour cream and the black salt, stirring carefully. Add the fresh herbs, mix well, and serve hot.
|
Link to this page: https://prabhupadabooks.com/gvd/5/kcb-5-12-scrambled-curd
|