"WHEY WATER - THE HEALING WATER" 

WHEY WATER

                                                'Whey Water is the liquid gold essence of Milk.'

Health Benefits:

• Nutritionally, it is rich in lactose, has no fat, contains protein, is rich in minerals and is a good source of vitamin B2. 
• It helps to keep our joints and ligaments movable and elastic.
• Whey appears to stimulate insulin release.  
• Whey supplements can help regulate and reduce spikes in blood sugar levels among people with type 2 diabetes by increasing insulin secretion. 
• The healing action of Whey works on the intestines, liver, and kidneys. 
• The lactic acid in whey stimulates intestinal peristalsis. 
• It encourages internal assimilatory and eliminatory functions in the digestive system.
• It heals most of the stomach ailments.
• It can be used as a regular drink as it contains probiotics.
• Whey water supports our immune system and protects our protective flora.
• It helps in good colon health.
• It has the ability to regenerate the intestinal flora.
• It boosts the nutrition in our diet.
  

Culinary Uses:

• Whey water is a great kitchen helper.
• Whey water is used to make ricotta and brown cheeses.
• It is used to preserve food items.
• Whey water can be used as a substitute for water while kneading dough or soaking legumes or rice. 
• Whey water can be added to cook dhals to increase the protein content 
• It can also be used in stocks which are used as a base for soups. (But retains the strong taste of whey in soups)
• You can use while kneading the dough for chapati or roti.
• Whey water can be replaced instead of water while making buttermilk.
• Whey water can be used to knead the flour to make sourdough bread.
• Whey water to make pancakes, waffles, scones, cake, cookies, biscuits etc.,.
• Whey can be used in conjunction with other liquids to make awesome pizza dough, bread.
• Whey water can be used along with fruit juices and smoothies (does not give smell and strong taste of whey).

Therapeutic Uses :

• 1 Tbspn of whey water mixed with a little water aids digestion.
• During winter, hot whey water can be consumed with honey. It is really good for health.
• Chill the whey water and then add a pinch of salt. Consume as a refreshing salty drink on a hot sweaty day or after a workout. This will instantly cool down your body.
  
  

Other Uses :

• Whey water can be poured into your garden plants which need acid.
• Replace Whey Water instead of milk to feed your dogs.

Notes :

• A large amount of Whey water, which we get while making cheese/paneer can be stored in an airtight container for about 6 months.
• Homemade whey can be refrigerated for up to 2 to 3 days.
• If it develops mould, a foul smell or other signs of going bad, discard it immediately. 

*DISCLAIMER:

HOW TO MAKE PANEER

HOW TO MAKE PANEER

HOW TO MAKE PANEER

INGREDIENTS :

• Boil the Milk.
• When it starts to boil, add the Lemon Juice/Vinegar/Curd/Yogurt.
• Within few minutes the Milk starts to curdle.
• When the Milk fully curdles, switch off the flame.
• Add few ice cubes to the above.  This will stop anymore curdling which can make the Paneer Chewy.
• Strain the curdled Milk immediately into a thin cotton napkin/clean muslin cloth.
• Drain the Whey water.
• Collect the napkin together and tie it tightly with the coagulated Milk shreds inside.
• Hang it above a bowl until all the remaining whey water is totally drained. (For about 2-3 hours)
• Then place the tied napkin on a plate or a cutting board and keep a heavy object on top it.
• Press it well to make it flat and also it removes any remaining whey water from it.
• Leave it aside for 2-3 hours.
• The Paneer/Chenna would be set.
• Remove the Paneer from the cloth napkin and cut it into cubes or into any desired shape.
• Can refrigerate the home-made Paneer - if so keep it in an airtight container or immerse the Paneer block in a bowl of water.

NOTES :

• Good quality milk and full cream milk yields excellent Paneers/Chenna.
• Can use any one of the three coagulating agents: lemon juice, curd or vinegar
• If you don’t prefer a bit of acidic smell from lemon or vinegar in paneer, add curd to coagulate it.
• Once the lemon juice or vinegar is added the milk will start to curdle.
• When the milk completely curdles the whitish or greenish whey water separates from it.
• Immediately switch off the flame,
• Add few ice cubes to the above.  This will stop anymore curdling which can make the Paneer Chewy.
• Do not boil once it is totally coagulated.
• Remove from fire immediately and strain the curdled milk.
• Overcooking will yield a hard & chewy Paneer once set.
• One way to keep the Paneer soft in the fridge is to soak the paneer block in water in a bowl.
• Once refrigerated Paneer will last up to a week and can be frozen too.
• If doing so do not cut the Paneer into cubes.  Can do it before cooking the Paneer.
• Can also soak the Paneer in warm water after you have removed it from the fridge before cooking.
• Can use any kind of thin, clean & absorbent cloth to strain the Paneer.
• Do not throw away the Whey Water.  It can be used in a lot of ways and has got many medicinal uses too... 

"Delight Your Senses with Kadu Manga Achar: The Ultimate Tangy Mango Pickle for Your Onam Sadhya"

For more PICKLE RECIPES, Click here...

 "The Perfect Pickle: Kadu Manga Achar - A Burst of Flavour from God's Own Country!" 

INGREDIENTS:

To mix:

For Kadumanga Achar:

To Dry Roast & Powder:

METHOD :

• Dice the mangoes into small pieces and mix them with 3 teaspoons of salt until well combined. Store the mixture in an airtight container in the refrigerator for at least 24 hours to allow the flavours to develop.
• In a dry pan, gently roast the fenugreek seeds on a low flame until they start spluttering. Grind the roasted seeds to a fine powder.
• Heat oil in a heavy-bottomed pan and add mustard seeds. Once they start spluttering, add chopped green chillies, ginger, curry leaves, and garlic. Sauté the mixture for about 2 minutes.
• In a separate bowl, prepare a thick paste by combining turmeric powder, red chilli powder, fenugreek powder, and ½ cup water.
• Add the prepared paste to the pan and cook for a few minutes. Then, add asafoetida, vinegar, and sugar. Mix everything well.
• Add the cut mango pieces along with the brine and ensure they are thoroughly coated. Adjust the salt according to your taste preference.
• Allow the Kadumanga Achar to cool completely before transferring it to sterilized glass bottles. It can also be stored in the refrigerator.

For more authentic Recipes from Kerala - God's Own Country, click here

Notes:

• Adjust the amount of salt and chilli powder based on your taste preference.
• If the pickle appears dry, you can pour some extra oil to moisten it.
• The more oil you use, the longer the pickle can be stored.
• Feel free to add more garlic to the pickle if desired.
• Dry roasting the fenugreek seeds not only adds flavour but also helps in preserving the pickle.
• Sugar can be added for a slight touch of sweetness and to balance the sourness, but it's optional.
• Avoid using steel, aluminium, or copper containers as they can react with the acidic nature of the pickle. Instead, use clean and dry porcelain, glass, or ceramic jars.
• Always use clean and dry spoons, preferably wooden spoons, to avoid moisture and fungal growth.
• Allow the pickle to cool completely before storing it in sterilized bottles.
• It's recommended to refrigerate the pickle, which can stay good even with less oil and preservatives.
• If you want to add extra oil, heat sesame oil, cool it, and then pour it over the pickle.
• When stored properly, the pickle can last for about a year or longer

IDLI PODI

INGREDIENTS :

METHOD :

• Dry roast Black Gram Dhal and Bengal Gram Dhal until slightly golden brown separately.
• Dry roast dry Red Chillies until they are fragrant with brown spots. Do not over toast.
• Dry roast Curry Leaves and slightly crushed Garlic until they are totally dry.
• Fry Asafoetida for a while.
• Allow the ingredients to cool down. 
• Toss them into a blender jar along with salt and grind it into a fine powder.
• Can serve Idli Podi mixed with Gingelly Oil/Coconut Oil/Melted Ghee.
• Goes well with Idlis, Dosas or Uthappams.
• Serve Idli Fries with a hearty sprinkle of Idli Podi for a spicy and tasty snack.
• Can prepare, Podi Dosai - Crispy Dosais topped with Idli Podi and Gingelly Oil or Plain/Vegetable Uthappam with spicy Idli Podi sprinkled over it.

NOTES :

• Keep the flame low while dry roasting the ingredients for Idli Podi.
• Perfectly roasted ingredients increase the shelf life of Idli Podi.
• Adjust the amount of Dry Red Chillies to suit your spice level.
• Can grind the Idli Podi into a coarse powder, if preferred.
• Can add a small piece of jaggery if you like a bit of sweetness in the recipe.
• Store them in sterilised airtight jars in moisture-free place.
• Can store Idli Podi up to three months at room temperature.