Paneer/ Cottage Cheese Cake

It is an amazing cake. So i named it as paneer cake as we add vinegar to milk and make paneer which is used here. I added oil instead of butter. If the batter is thick you can add lukewarm milk.

Ingredients:

Maida - 2 Cup

Powdered Sugar - 1 Cup

Baking soda - 1 Tsp

Cooking oil/butter - 1/2 Cup

Milk - 1 Cup

Vinegar - 1/4 Tsp

Vanilla essence - 1 Tsp


Method:

1. Mix all the dry ingredients plain flour, baking soda, coco powder and sugar.

2. Pour oil in the batter and mix it.

3. Boil the milk in a pan and put that vinegar let it be curdle. Then the whey will be separate. Cool it to room temperature.

4. Pour this in the cake batter (the whey and water both).

5. Mix it well and add vanilla essence.

6. Pour this batter in a grease cake mould and bake at 180 C for 20 to 25 min.

Variation:

A). Can add cocoa powder along with plain flour in the proportion of ½ : 1 ½

Ginger Chutney

Ingredients:

Oil - 3 tsp

Red chillies – 3,4

Urad dhal - 2 tsp

Gram dhal - 3 tsp/ Grated coconut – 2 tbsp

Chopped ginger - 3 tbsp

Tamarind paste - 2 tsp

Jaggery - marble size (optional)

Salt

To temper:

Mustard seeds - ½ tsp

Hing - ½ tsp

Method:

1. Dry roast red chillies & both dhal till they become light brown.( can roast in 2 tsp oil too. I dry roast it).

2. Add chopped ginger & fry a little.

3. Cool, add tamarind, jaggery & salt.

4. Grind to a fine paste.

5. Temper as given.

6. Serve with Pesarattu.

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