low fat paneer
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The low fat paneer is a great recipe for weight watchers which can be easily incorporated into vegetables (subjis) and snacks. This paneer is made from skim milk which has all the goodness of milk and only 0.1 grams of fat as compared to 23 grams of fat from full fat paneer. For milk fussy adults it is a superb way of increasing the intake of protein (necessary for maintenance of body cells) and calcium (required for healthy bones).
Chopped low fat paneer
Place the paneer slab on a chopping board and chop it into small pieces. These can be finely chopped, roughly chopped or chopped into big chunks as per the recipe requirement.
Crumbled low fat paneer
This refers to disintegrating paneer into tiny granules with one's hands. Take a small ball of paneer and rub it between your fingers until it falls into the bowl in the form of small granules.
Grated low fat paneer
This requires grating the paneer slabs in a hand held grater. This grated paneer is fine in texture and is used for making baked dishes like au gratin or casseroles.
Low fat paneer cubes
Turn the block of paneer on its side and make a series of slices. Lay the paneer slices on top of each other and make a series of lengthwise slices, (½ inch slices for smaller cubes, 1 inch slices for larger cubes. Make a series of ½ inch or 1 inch crosswise cuts through the paneer and it will fall away into cubes.
Low fat paneer strips
Cut the paneer block into thin or thick strips as per recipe requirement.
Mashed low fat paneer
Mash the paneer with the base of your hands with an action which is similar to the kneading of dough.
Sliced low fat paneer
You may place the paneer in a slicer or slice the paneer in thin or thick slices with a sharp knife, as per the recipe requirement.
• Some of the most common recipes made with paneer are palak paneer (paneer and spinach leaves, shahi paneer (paneer cooked with Mughlai spices), paneer masala and matar paneer (paneer and peas).
• Low fat paneer may be added to kheer and served as a healthy dessert.
How to store
• Store the low fat paneer in enough water in a deep container or bowl. The water has to be changed every 2 days, after which it can be refrigerated again.
• It stays fresh for a week when stored under these conditions.
• If it turns sour or has lost its softness, then place it in warm water for about 5 minutes before using.
• Regardless of the type of milk used to create it, paneer is a concentrated source of the nutrients naturally found in milk, including calcium.
• Low fat paneer also contains a large amount of other essential nutrients such as phosphorous, zinc, riboflavin, vitamin B12 and vitamin A.
• It is a dense source of high quality protein.
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