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curried-cheese-potatoes recipe

Date:    Sun, 12 Sep 93 12:34:04 CDT
 From:    (U33754%UICVM@UIC.EDU)
 This is a Northern Indian dish "developed" by Suneeta Vaswani who
 teaches Indian cooking in Houston, Texas.  I think her descriptions
 and attention to detail are particularly good.  Note how she knows the
 order to introduce the spices.  The curry (sauce) can be used by
 vegans on dishes of broiled potatos or rice.
 Curry (vegan)
 1 inch piece of cinnamon stick
 4 whole cloves
 2 large onions, pureed (in water)
 4 garlic cloves, minced
 1 serrano chile, minced (omit if you don't do *HOT* foods)
 1/2 inch piece of ginger, peeled and minced
 2 tsp ground coriander
 1 tsp ground cumin
 1/2 tsp ground turmeric
 1/2 tsp Indian chile powder or red/cayenne pepper (omit for nonHOT)
 1 28-ounce can tomatoes, pureed
 3 tbs chopped cilantro
 1 tsp ground cumin
 Stir cinnamon and cloves at high heat for 1 minute.  Add pureed onion and
 cook until golden and moisture has evaporated (stir frequently, about 15
 minutes). Add garlic, chili and ginger (stir for 3 minutes).
 Add coriander, cumin, turmeric, chile powder and salt (stir for 3 to 4
 minutes).  Blend in tomatoes, reduce heat (cover, simmer until thickened,
 about 15 minutes).
 Curried Cheese and Pea/Potato Rounds (nonvegan, or use tofu cheese)
 6 medium boiling potatos, cooked/peeled/mashed
 1 1/2 tsp salt
 1/4 tsp turmeric
 1 pound frozen peas, thawed/mashed
 4 to 5 serrano chiles, finely chopped (ouch!, omit for nonHOT)
 6 tbs fresh lemon juice
 1 1/2 tsp salt
 1/2 tsp "sugar"
 12 to 14 Panir balls (the cheese recipe follows)
 fine dry breadcrumbs, unseasoned (or rice crispies :)
 3 to 4 tbs flour
 3/4 cup water
 The original called for deep fried balls, but I bake them instead.
 Mix mashed potatos with salt/turmeric, heat in large nonstick skillet (4
 minutes, stirring occasionally to prevent sticking), remove from skillet.
 Mix mashed peas with chiles/lemon/salt/sugar, and heat in the same large
 nonstick skillet (4 minutes, stirring occasionally to prevent sticking).
 Place the potato mixture in palm of hand, flatten into 3 to 4 inch rounds
 that are 1/2 inch thick.  Put a walnut sized panir in center, fold over
 the potato mixture and roll until sealed and rounded, press firmly to
 eliminate air pockets.  Press pea mixture around potato rounds.  Make
 12 to 14 of these.
 Spread breadcrumbs in shallow pan.  Whisk water with flour for a smooth
 thick paste. Dip balls in flour paste, then roll in breadcrumbs, set each
 one aside.  I suggest you lay out the balls on a nonstick pan and place
 in 400F oven for 10 to 15 minutes, or broiler for 8 to 10 minutes (the
 recipe calls for deep frying one at a time).
 Cut rounds in half, arrange on a decorative silver platter, spoon curry
 around.  Sprinkle with the diced fresh cilantro and cumin powder.  Serve.
 Panir (Indian cheese) can substitute skim milk farmer's cheese methinks
 3 quarts skim milk (you want milk with plenty of milk solids, since it
 replaces the recipe's whole milk, or increase milk by 1 to 2 quarts)
 6 tbs fresh lemon juice
 salt to taste
 1 1/2 hours of advance preparation time
 Bring milk to boil over medium heat, add lemon juice, 1 tsp salt and stir
 until whey separates from milk solids and appears translucent(5 minutes).
 Pour milk in cheesecloth lined strainer, let drain.  Discard whey or use
 in soup.  Tie the cheesecloth "bag" to faucet and continue draining (3 to
 4 minutes).  Untie cheesecloth, flatten cheese and pat into 1 inch thick
 circle. Rewrap in cheesecloth, place in flat dish on edge on sink.  Twist
 end of cheesecloth and drape over edge of dish (I think to facilitate
 dripping in the direction of the sink).  Place another flat dish on top
 of the cheese and weight dish with heavy object.  Excess moisture should
 drip through ends of cheesecloth into sink.  Let drain 30 minutes.
 Remove panir cheese from cheesecloth.  Grate and mash (this gets the
 lumps).  Season with additional salt.  Shape into 12 to 14 walnut-sized
 kwlacto lacto