Comments on: Butter Paneer or Panir Makhani

By: shahira

shahira — Wed, 03 Mar 2010 14:13:15 +0000

Hi sisters…
butter panner luks yummee.. ilke to try but can i use thick coconut milk or yoghurt for whipping cream…? reply me..i really want to try it with ur naan rotti…:)

By: Lena

Lena — Mon, 25 Jan 2010 05:43:09 +0000

I made this tonight with your Paneer recipe & it was SOOOOOO good! It was very simple & easy to make, this was my first time making Indian food. It always seemed so intimidating.

The sauce was ready in no time, the Paneer was the longest to make just because of the hanging & squishing time, but it too was extremely easy. Thank you for bringing flavour, diversity & creativity to my vegetarian kitchen. Many thanks, Namaste.

By: anuja

anuja — Fri, 22 Jan 2010 19:36:06 +0000

Hi Vidhya,
Welcome to the wonderful world of cooking! You can use food-coloring if you do not have paprika (or Kashmiri Mirch). We just prefer Paprika bacause it is a natural product.

By: anuja

anuja — Fri, 22 Jan 2010 18:12:42 +0000

Here are a few dishes that require coconut:

Potato Stew:
http://showmethecurry.com/curries/potato-stew-a-dish-from-kerala.html
Sprouted Mung Curry:
http://showmethecurry.com/curries/sprouted-mung-curry-indian-recipe.html

Egg Curry:
http://showmethecurry.com/curries/egg-curry.html

And here is a dring that requires coconut:

Sol Kadi
http://showmethecurry.com/beverages/sol-kadi-an-exotic-indian-drink-recipe.html

Hope that helps!

By: vidhya

vidhya — Fri, 22 Jan 2010 17:09:29 +0000

hi anuja and hetal
i am a strater for cooking so this helps me a lot but a i had a doubt shall i use normal coluring powder instead of paprika pls answer my question
thank u