Matar paneer is a simple yet tasty vegetarian dish from the northern part of India around New Delhi and the Punjab.
Tag: Dairy and Cheese
Macaroni and Cheese
Macaroni and cheese is an old American favorite dating back almost to the time of the American Revolution.
Ghee
Ghee, or ghi, is a common cooking fat in Indian and Pakistani cuisine. Butter is given a long, slow simmer which gives it a deep, nutty flavor.
Iab
Iab (sometimes spelled aiyb or ayib) is a fresh cheese similar to cottage cheese. It's cooling flavor is the perfect foil for many spicy Ethiopian dishes.
Fondue
Originating in the Swiss canton of Neuchâtel, fondue was devised as a winter dish to use up bread and cheese. Fondue means "melted," and it is traditionally served in a heavy pot called a caquelon.
Obatzter
Obatzter (pronounced “OH-bots-duh”) is a Bavarian full-flavored cheese spread. Classic Biergarten fare, Obatzter is especially popular at Oktoberfest celebrations.
Wisconsin Beer Cheese Soup
The American state of Wisconsin is known for its dairies and breweries. Cheese and beer find an apt marriage in this rich and satisfying soup that will ward off even the most numbing winter chill.
Yoğurt
Yogurt is the main dairy product in the diets of peoples stretching in a wide arc from North Africa through the Mediterranean, Middle East, Eastern Europe and Caucasus on into the Indian subcontinent.
Raita
Raitas are cooling side dishes served as part of an Indian, Pakistani or Bangladeshi meal. These seasoned yogurt helps to quench the fire of chilies found in many dishes of the Subcontinent.
Queso Fundido
Queso fundido is as simple as it is decadently tasty. Flavorful cheese is melted together with fragrant mushrooms, roasted peppers or other garnishes and served with fresh corn tortillas.