Two Recipes from Puneeta's New Cookbook
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How to Make Paneer and Baingan Bharta Caponata
Welcome to Sunday Cooking Club.
In today’s episode I am cooking two recipes from my upcoming cookbook:
Good Food Healthy Planet — Your Kitchen Companion to Simple, Practical, Sustainable Cooking.
Along with the cooking I will also be tackling questions that I have received on Instagram recently. I did say it was special right? Scroll down for recipes and notes.
Recipe One
How to Make Paneer
A 3 step process that has been followed in homes in India for generations. And wonderfully enough you can use this technique to reduce your waste by utilizing older, funkier milk, that may have gone just ‘a little off’!
Ingredients for the Paneer
- 5 cups of whole milk
- 1 tbsp lime juice (approx. juice of half a lime)
- Equipment note: A heavy-bottomed saucepan, strainer or cheesecloth, comfortably-sized mixing bowl
Recipe Two
Baingan Bharta Caponata
A name that is very awkward to say because it brings together two languages, two cultures and two of my favourite dishes EVER. North India and Sicily in a bowl! And it shows off one of the most under-appreciated veggies of all time, Eggplant.
Ingredients for the Baingan Bharta Caponata
- 4 tbsp olive oil
- 4 garlic cloves, minced
- 4 cups of eggplant, skin on, diced into 1-inch pieces
- 1 tsp coriander seed powder
- 1 tsp cumin seed powder
- 1 cup tomatoes, finely chopped
- ½ teaspoon cayenne pepper
- ½ teaspoon ground turmeric
- 1/2 red onion, diced
- 1 tbsp lime juice (approx. ½ a lime)
- A big pinch of sugar
- Salt to taste
- Water
Equipment note: heavy-bottomed skillet