We are indian paneer and spices based in DELHI , India. We are member of Tradekey.com since August, 2009. Our business is related to Agriculture industry and we specifically deal in indian masala/paneer. Please find our product details below:

paneer
Paneer is a type of soft, crumbly cheese native to India, although it is used in some parts of the Middle East as well. It is one of the most common cheeses used in Indian cuisine, and it has a simple, fresh, versatile flavor which makes it highly useful in an assortment of recipes. The cheese is traditionally made with cow's milk, and it is readily available in many Indian markets.

The cheese is considered to be an acid set cheese, which means that the cheese is curdled and set with the assistance of an acid such as lemon or lime juice, rather than rennet and bacteria, as is the case with most cheeses. Paneer is also considered to be a fresh cheese, and it is never aged. In addition, since paneer has no rennet, it is safe for vegetarians to eat. Since it is made with whole milk, it is also very high in protein, making it a sound addition to a vegetarian diet.

One of the most famous dishes with paneer is palak paneer, a curry made with spinach and fried paneer. The cheese is often used in curries since it absorbs flavors very readily. When sliced into cubes and deep fried, the cheese tends to hold its shape very well. It can also be crumbled into a curry, taking advantage of the cheese's naturally crumbly nature. The non-melting cheese appears in desserts and as a filling for stuffed foods and breads as well

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INDIAN PAPAD
Papad is a dried lentil chip studded with Indian spices that comes alive when grilled or deep ***** is served as an accompaniment to an Indian meal.
Papads or Papadams is an example of the genius of Indian cuisine.

Roasting North Indian papads
1. The pappadam is held between tongs and roasted evenly over an open gas flame. The whole process should not take more than 30 seconds. Quick and frequent turning is required to prevent burning. As soon as papad has changed color, curled up and become crisp, it is done. This will require some practice with timing the turns and the intensity of the heat as papads burn up so quickly.
2. If you are working with an electrical range - use a wok bottom to hold a grill away from the coils. Place the papad on the grill and turn it as each side gets done. Put the heat to medium high and repeat the above process.

Microwave cooking
Place a papad in the microwave oven and cook on high for 15 seconds. Stop flip cook for 15 more seconds. If your microwave has less power increase the time from 15 seconds to 20 seconds and upto 30 seconds on each side

paneer
Paneer is a type of soft, crumbly cheese native to India, although it is used in some parts of the Middle East as well. It is one of the most common cheeses used in Indian cuisine, and it has a simple, fresh, versatile flavor which makes it highly useful in an assortment of recipes. The cheese is traditionally made with cow's milk, and it is readily available in many Indian markets.

The cheese is considered to be an acid set cheese, which means that the cheese is curdled and set with the assistance of an acid such as lemon or lime juice, rather than rennet and bacteria, as is the case with most cheeses. Paneer is also considered to be a fresh cheese, and it is never aged. In addition, since paneer has no rennet, it is safe for vegetarians to eat. Since it is made with whole milk, it is also very high in protein, making it a sound addition to a vegetarian diet.

One of the most famous dishes with paneer is palak paneer, a curry made with spinach and fried paneer. The cheese is often used in curries since it absorbs flavors very readily. When sliced into cubes and deep fried, the cheese tends to hold its shape very well. It can also be crumbled into a curry, taking advantage of the cheese's naturally crumbly nature. The non-melting cheese appears in desserts and as a filling for stuffed foods and breads as well

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INDIAN SPICES
WE SUPPLY ALL KINDS OF SPICES AVAILABLE IN INDIAN. FOR ANY QUERY CONTACT UNDERSIGNED-
HIRDESH JAIN
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