Really Good Vegetarian Cheese And Baby Corn Balchao Recipes

REALLY GOOD VEGETARIAN CHEESE AND BABY CORN BALCHAO

Steps:

• Boil babycorn, drain and cut into small pieces.
• Cut paneer into diamond-shaped pieces.
• Peel, wash and chop onions.
• Wash and chop tomatoes.
• Grind together the red chillies, ginger, garlic, cumin, cloves, mustard seeds, cinnamon and salt with a quarter cup of malt vinegar to a fine paste.
• Then, heat oil in a pan.
• Add onions.
• Saute till light brown.
• Add tomatoes.
• Mix well.
• Cook for 5 minutes, stirring well.
• Add baby corn, tomato puree and the ground masala.
• Saute for a few minutes.
• Add salt, a little water and sugar.
• Cook for 4 minutes.
• Stir in panner pieces very carefully.
• Add the remaining malt vinegar.
• Stir well.
• Serve hot with rotis or bread or naan or paratha or kulcha!

FROMAGE DE BRIE (REALLY GOOD VEGAN CHEESE FROM VEGNEWS)

Steps:

• Soak cashews in water for 3 hours if you have a high-speed blender (vitamix), 8 hours for a normal blender. Then drain. (The longer you soak, the smoother the cheese.).
• In the blender, combine cashews, 1 cup water, yogurt, coconut oil, nutritional yeast and 1 tsp salt. Process until smooth.
• Transfer mixture to a large bowl, cover and let sit at room temperature for 24 to 36 hours. (Taste occasionally to check the flavor.).
• Pour mixture into a medium saucepan and using a whisk, mix in tapioca powder and agar agar. Heat over medium heat stirring frequently. Cook until mixture is thick and pulls away from the side of the pan (about 5 minutes).
• Line a 6-inch cake pan with cheesecloth and pour in hot cheese mixture. Spread mixture evenly and let cool in refrigerator for 4 hours or until firm. The inside will still be very soft.
• Remove from pan and remove cheesecloth. Wet hands then sprinkle them with 1/4 teaspoons salt and rub wet salt all over the cheese. Place cheese on a wire rack and let sit in a cool spot for 24 hours. Flip cheese over and let rest 12 hours until it appears dry. Wrap in wax paper and store in refrigerator for 2 weeks or put in a plastic bag and store in the freezer.

BALCHAO MASALA

Steps:

• Pour the vinegar into a blender jar, and then add all the remaining ingredients. Puree, scraping the inside of the jar as needed, until it forms a highly pungent, reddish-brown paste.
• Store the mixture in a tightly sealed nonreactive container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.