A Penny for Food

When leading a bachelor life, alcohol is one thing that there is never any shortage of at your pad. So, naturally, it has to find its way into everything you make. There is something divine about the smell of alcohol as it wafts from a dish you cooked. Its intoxicating. And it takes the pleasure of cooking to a whole different level. It amplifies the joy there is in that simple act. So, here is something simple to start you off on cooking with alcohol. Black Dog Mocha 1 part Coffee 1 part Chocolate 1 part Sugar 1 part Black Dog Whisky 3 parts Hot Milk Blend it all together till foamy. This wasn't really food. But it is a start. And maybe someday, you would be dishing out masterpieces. Here is a toast to that day. Cheers!

Paneer is the most common cheese used in India. It is fresh, un-aged, non-melting and completely vegetarian. Unlike most cheeses, paneer is not coagulated used rennet. Instead, only fruit acids are used to curdle hot milk. The process of making paneer is simple. You heat up the milk and add in a curdling acid (lemon juice, vinegar, citric acid. effectively, anything acidic and edible) and separate the curds. Now what you do after this if your wish. There exist variations across the country from this point on. What you do depends on what you want out of the end product. You can press dry it for a harder cheese or just hang it dry to get a softer, more moist version. You can ripen it or consume it un-aged. You can beat it smooth and make rasagullas or koftas or cut out slabs and make one of innumerable number of spicy dishes. Here is the recipe I use to make paneer: Ingredients: 1 Lt. Full Cream Cow's Milk 1 No. Juice of Whole Lemon Procedure: 1. Bring milk to a b