Surat District Co-Operative Milk Producers' Union Ltd
Email: root@sumul.coop
Email: career@sumul.coop
Phone: +91 261 2537693
Phone: +91 261 2537694
Phone: +91 261 2531137
Fax: +91 261 2533572
Url:
Post Box No. 501, Sumul Dairy, Surat - 395 008, Gujarat, India
Surat, Gujarat 395008
Paneer

Recipes

Ingredients
  • 6 slices large sized sandwiches bread
  • 1 cup milk
  • 2 tbsp grated cheese
  • butter to spread on slices
  • 1 cucumber thinly sliced
  • salt
  • Sugar - 2 1/2 cup
  • fresh ground black peppe
Method

Take 500 ml of milk in a pan. Bring it to a boil. Add lime return to low heat, stir gently till all milk curdless. Take rawa and Gum in another pan. Roast it for sometime and add ghee in it. Mix it with curdless milk. Take sugar in another pan and heat it till it dissolve. Add above mixture in it and heat it at low flame till the water evoparates. Add javantri, nutmeg and elaichi powder. Now put it on plate by making round pieces. Dacorate it with Magaj Tari and almonds.

The dish is ready to serve.

Ingredients
  • Milk 500 ml.
  • Rawa 1 1/2 Tea spoon (Soji)
  • Gum 1 1/2 tsp
  • Ghee 2 tsp
  • Sugar 200 gsm
  • Mace 1/2 tsp (Janvantri)
  • Cardamom 7-8 BNos. (elachi)
  • Pellitory 50 gms (Magaj Tari)
Method

Hold 3 slices at a time and cut diagonally to get six triangles. Keep each set of 3 separate so they fit one on the other exactly

Take the milk in a saucer. Use a cutting board to make the sandwich

Apply butter to the bread, dip in milk of 2-3 seconds. Place on the board. Spread some cheese. Sprinkle a pinch of salt and pepper. Apply butter to next slice, dip and place on first. Place cucumber slices on it. Sprinkle salt and pepper as before.

Apply butter to third slice. Dip and place on second. Apply a dot of butter on top.

Lift with a spatula and place on a warmed griddle. Toast the surfaces and sides till brown, turning to toast all over. Repeat for remaining sandwiches. If griddle is large many can be done at a time. Serve hot with french fries spicy ketchup and decorated with thin cabbage strip.

Variation

The fillings may be varied as per fancy like boiled potato slices, capsicum rings, onion rings in one or more combinations. Also crushed red chilli or paprika may be sprinkled on the cheese if a tangy taste is desired.

Ingredients
  • 250 gms fresh Strawberrys
  • 1 litre fresh Milk
  • Sugar as per taste
  • Strawberry Ice Cream
Method

Wash the strawberry and chop it finely.

In a blender put the stawberrys, sugar and a cup of milk. Blend it to a smooth paste.

Add the rest of the milk and blend it once again.

Strain it with a mesh into a large jar. Let this cool at least 2 hours

Serve it in tall glasses with a scoop of strawberry ice-cream..

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Paneer

Ingredients
  • Milk - 1 litre
  • Citric Acid or Lemon (juice) - 1/2 tsp
  • Water - 2 tbsp
Method

Dissolve the citric acid in water.

Bring milk to boil, stirring continuously.

Add the acid solution gradually, while stirring.

When the milk curdles fully, switch off the gas.

Cover for 3-4 minutes.

Drain into a muslin cloth.

Hold pouch under running water.

Press out excess water.

Shape and place cloth under heavy weight required (stone slab) for 2-3 hours before using as required.

Ingredients
  • 2 litres milk
  • 1/2 to 3/4 cup sugar
  • chopped nuts to decorate (pista, almonds)
  • silver foil (optional)
  • 1/2 tsp citric acid dissolved in 1/2 cup water.
Method

Boil half the milk and add the citric solution as it comes to boil

Switch off gas. Once the chenna settles sdowieve through muslin cloth, press out excess water, take in a plate and press down.

Do not knead..

Put the remaining milk in a heavy pan and boil to half

Add the chenna and boil till the mixture thickens, stirring continuously

Add the sugar and continue to cook, stirring all the while till softly thickens in a lump

Set in a tray, apply silver foil and sprinkle the chopped nuts

Ingredients ( Serve - 2 )
  • 25 gms Gum bits (Gundar))
  • 500 ml Milk
  • Ghee
  • 100 gms Sugar
  • 1 cuo GRadded Coconut
  • 1 tsp Opium Seeds
  • Ginger Powder
  • Piprimul Powde
  • Dry Fruit
Preparation Time :- 10 min.
Method

Take 2 tsp of Ghee in a wak and make it hot. Add gum bits in it fry. Add milk and boil it. Make semi solid paste and add sugar. Let the Ghee come out, add opium seeds, graded coconut, ginger powder, Piprimul powder and dry fruits

The dish is ready to serve. Garnish with Dry Fruits of your choice.

Advantages

Good in winter especially for pain and newly delivered mother. Low for & nuttritous

Ingredients
  • 1.5 ltr. Milk
  • 1/2 Cup Curd
  • 3/4 Cup Sugar (100 gms)
  • Almonds 5-6 (For garnishing)
  • Oranges 1-2 (for garnishing)
Method

Peel and deseeal oranges os that you have lonly the pulp blanch alomnds and cut into this slices

Take half liter of milk in a pan. heat and bring to lonling temp. Add curd to curdle the milk. Strain the paneer and keep aside. In another pan heat 1 ltr. of milk and reduce the milk to half add sugar and stir to dissolve it complitily. Remove from fire and add finaly mashed paneer crumbs. Again heat the mixture for 3-4 mins. cool the kheer (refrigerate if req.) Garnish with almonds and orange pulp and serve.

Note : You may use other fruits like strawbarries and pineapple also for garnishin

The dish is ready to serve

Ingredients
  • Udath Dal - 1 cup
  • Milk - 1/2 lit.
  • Oil - 1/4 lit.
  • Sugar 5 tsp.
  • Ghee 1 tsp
  • Elachi
  • Kismis
  • Cashew Nut
Method

Soak the Udath Dal for half an hour. Grind it in a mixi (Ina a paste form) Add some amount of Salt & Black Pepper. In a frying pan (or) Kadai heat oil and make the paste into small balls and deep fry it. Boil the milk add sugar and elachie. Cool it for some times. Add the fried balls into the milk till it soack's. Finally add kismis & Cashewnut for decoration.

The dish is ready to serve

Ingredients
  • 50 gms Date
  • 1 Ltr Milk
  • Vanila essance
  • Fruits
Method

Take Seed-less dates Soak it in the milk. After 3-4 hours Liquidizs date mixture. Put the milk to boil in a pan. Add date mixture to the bailiny milk. After it becomes thick turn it from the gas. Add vanila essance fruits and serve cold.

The dish is ready to serve

Ingredients

For the Sauce

  • 2 teacup Milk
  • 4 tsp sumul Butter
  • 5 tsp plain flour

For the croquettes

  • 2 teacups cooked corn
  • 1 tea cup cooked rice
  • 1 tsp chapped celery
  • 4 chopped green chillies
  • 2 tsp grated sumul paneer
  • Salt to taste

other

  • 1/2 Tea cup plain flour
  • Crushed vermicelli
  • Sumul Ghee for frying
  • Tomato Ketchup
Method

For the Sauce : Melt the sumul butter. Add the flour and cook for a few seconds. Add the milk. Cook till the mixture thickned.

For the Croqattes : Crushed the cooked corn slightly mix the corn, rice, sauce, green chillies, salt shape into flat rounds. Put a little Paneer in the centre and close very well. Just before semins mix 1/2 teacup of milk & water with the plain flour. Dir the croquettes into this paste roll over the vermielli and deep fry in ghee.

The dish is ready to serve Hot with Tomato Sauce.

Ingredients
  • Paneer - 200 gms (sliced into thin horizontal slabs)
  • Paneer - 1 tbsp (grated)
  • Potatoes - 2 (boiled, peeled and thinly sliced rounds)
  • Large Capsicum - 1 (sliced into thin strips)
  • Thick White Sauce - 1 1/2 cup
  • Bread - 2 slices (ground to crumbs)
  • Green Chillies - 2 (crushed)
  • Spring Onion - 1 (finely chopped)
  • Black Pepper Powder - 1 tsp
  • Sugar - 1/2 tsp
  • Salt - to taste
  • Butter - 1 tbsp

For Thick White Sauce

  • Plain flour - 2 tbsp
  • Butter - 1/2 tbsp
  • Milk - 1 1/2 cups
  • Grated Cheese - 1 tbsp
  • Salt and Pepper - to taste

Method to prepare White Sauce

  • Dry roast flour in a heavy pan.
  • Remove, keep aside to cool.
  • Mix cooled flour in milk till smooth and lumpless.
  • Heat milk in pan, add butter
  • Add milk paste, cheese, salt and pepper. Stir continuously till it boils.
  • Boil till thick like sauce.
  • Use as required.

Method

  • Grease an oven proof casserole generously with butter.
  • Place a layer of potato slices to cover the bottom.
  • Sprinkle salt, pepper, sugar and 1/2 tbsp white sauce.
  • Place over it a layer of paneer slabs. Season as for potato layer.
  • Repeat till all potato and paneer is used.
  • Sprinkle the capsicum and repeat seasoning
  • Mix the spring onions and green chillies in the remaining sauce
  • Pour over the capsicum to cover fully.
  • Sprinkle the bread crumbs evenly.
  • Bake in a preheated oven at 250o C for 20 minutes or till top layer is golden brown.
  • Serve hot white chilli garlic sauce and toast.
Method

Making time: 45 minutes

Serves :5

Shelf lifeFew hours ahead of requirement.

Ingredients
  • Paneer - 250 gms (cut into cubes of 1" each)
  • Grated Paneer or Cheese - 1/2 tbsp.
  • Garlic Cloves - 8-10
  • 1 Onion Ginger - 1" piece
  • Bay Leaf - 1
  • Cinnamon - 1" stick
  • Cloves - 2
  • Cardamom - 2
  • Red Chilli Powder - 1 tsp
  • Turmeric Powder - 1/4 tsp
  • Salt - to taste
  • Garam Masala - 1/2 tsp
  • Malai or Cream - 2 tbsp
  • Butter - 1/2 tbsp
  • Coriander (chopped) - 1/2 tbsp
  • Tomato Puree - 3 tbs
  • Sugar - 1/4 tsp
  • Kasoori Methi - 1 tsp
  • Ghee to deep fry panee

Method

  • Deep fry paneer in hot ghee till light golden. Keep aside.
  • Grind the onions, ginger and garlic to a paste.
  • Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.
  • Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 second.
  • Add the paste and fry till golden.
  • Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
  • Add 2 cups of water. Simmer on low flames for 7-8 min
  • Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.
  • Transfer to serving dish
  • Garnish with chopped coriander and grated paneer.
  • Serve hot with parathas or naans.
  • Salt

other

  • 1/2 Tea cup plain flour
  • Crushed vermicelli
  • Sumul Ghee for frying
  • Tomato Ketchup
Method

For the Sauce : Melt the sumul butter. Add the flour and cook for a few seconds. Add the milk. Cook till the mixture thickned.

For the Croqattes : Crushed the cooked corn slightly mix the corn, rice, sauce, green chillies, salt shape into flat rounds. Put a little Paneer in the centre and close very well. Just before semins mix 1/2 teacup of milk & water with the plain flour. Dir the croquettes into this paste roll over the vermielli and deep fry in ghee.

The dish is ready to serve Hot with Tomato Sauce.