Chana bhapa (Steamed paneer)
Chana, a zing of mustard, an euphoria of grated coconut, a violence of chillies, a splash of mustard oil, a mix, a patient steam. Chana Bhapa is ready !!
Ingredients
For Homemade Chana
- 1.5 lit full cream milk
- 2 tbsp vinegar
- 2 tbsp water
For CHana Bhapa
- 250 g chana homemade
- 1/3 cup coconut freshly grated and ground to a paste
- 3 tsp yellow mustard seeds
- 1 tsp black mustard seeds
- 2 tbsp curd whipped
- 7-8 green chillies slit
- 1/4 tsp turmeric powder (just for that gorgeous golden color !!)
- 1/2 tsp red chilli powder
- 4 tbsp mustard oil
- 1 tsp sugar
- salt to taste
- 1 tbsp coconut freshly grated, for garnish
- banana leaves optional
Instructions
For Homemade Chana
- Mix vinegar and water in a bowl. Keep it aside.
- Boil the milk in a deep bottomed pan. As it comes to a boil, switch off the flame. Add vinegar and keep stirring gently till the milk curdles. Wash
- Line a big strainer with muslin cloth or cheesecloth. Drain the chana and whey mixture through it. Strain the whey and wash the chana with cold water 2-3 times to remove the vinegary smell.
- Tie the chana in the muslin cloth and hang till all the water has drained for 45 minutes.
For Chana Bhapa
- Lightly mash the chana. Keep aside.
- Soak yellow and black mustard seeds in warm water for 15 minutes. Drain the water, grind to a smooth paste with 3-4 green chillies.
- In a bowl, take the mashed chana, coconut paste, whipped yogurt, turmeric powder, red chilli powder, rest of the green chillies , 3 tbsp mustard oil, salt and sugar. Give it a hearty mix.
- Adjust seasonings, keep aside for 15 minutes.
- Take a tiffin box, layer with a banana leaf. Add the chana mix, cover with another banana leaf. Cover the box with the lid.
- Steam over medium heat for 8 to 10 minutes.
- Finish off with the freshly grated coconut and a drizzle of mustard oil.
- Serve hot with rice.