here’s the cheese hanging for half an hour. then it’s pressed for another half hour.
this is after it’s fried. as you can see, a terri cloth is probably not the way to go. too much moisture remained & the cheese was unable to stay together. i trashed it, but learned. i must buy a thin cotton cloth before i attempt this again.
onwards to today’s dal. the above combo is in almost every indian dish i’ve made. it’s garlic/ginger/chili peppers minced.
add to onions with mustard seeds, cumin & a few other spices
chopped tomatoes, mush dal, some curry leaves and the end result is south indian style spicy dal. quick, nutritious, delicious 🙂
with this, we had roasted mashed eggplant with chapatti again, a better butter chicken & jasmine rice. i can’t seem to stop this indian cooking. a large daikon radish awaits me for making stuffed chappati-muli paratha.
maybe tonite, maybe tomorrow.