That aubergine recipe you posted recently was really good 
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that dhansak was amazing, well worth the effort of cooking two dishes before mixing. Not pureering the dal, adding a great texture
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Spiced urad/moong dal dumplings drying in the oven. Piped out rather than the method in the recipe. I had to add a couple of tbsp water to get it to grind and I beat the mixture until it fluffed up and floated in water.
They should be dry in time to make this for lunch tomorrow
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For devotion
This was nice, and very simple to make- made a nice lunch with a tomato/onion kachumber and some yoghurt- but actually I think they would have been nicer if they were less strongly spiced. It might have just been that I burned them a bit when frying, but there was a bitterness on the aftertaste. The dish itself worked well though and the dumplings were tasty enough.
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Mughal empire style- whole roast cauliflower with saffron cashews, coconut and chilli, creamy mung dal wirh cumin butter and sour dough toast and mountain mushrooms 
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How long do you guys press your paneer for? @anon14766838 you put yours in the fridge to firm up after pressing? Presume that’s not still with a weight on it?
The last time I made it, I firmed it up for half an hour or so with weight and then chilled it in the fridge in clingfilm for about half an hour with no weights on it. It was really good.
I have a tofu press now but not tried it yet.
Thanks, I’ve tended to keep it in the press even when it goes into the fridge
just did a search just now and I think this recipe is maybe the reason why…
Might try making chapati tonight using the leftover whey
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about 2 hours pressing then in the fridge
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Chapati were great. Kids loved them. Which is good because I have 5kg of chapati flour.
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You lot must spend half your ‘free’ time cooking.
These were better
My eldest fucking loved these. He would have gladly just had them for his tea. He’s my excuse to faff 
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Never made poori before so I tried with two of the remaining portions of dough. Very nice.
With the last portion I made a layered paratha.
Chapati definitely more of an everyday bread but these were fucking tasty.
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@Wayward using vinegar to make paneer is working well for me.
I think that when the paneer has crumbled in the sauce before it’s down to the curds having cooled too much before they are pressed. A lot of recipes say to rinse the curds before hanging/pressing and/or to add ice cubes once the milk has curdled. Pretty sure the times I’ve had issues are when I’ve done one of those, or both. I was always pretty shit at keeping a lab book in the lab, let alone at home, so this is just a feeling
I rinsed the curds this time but with hot water. Also, oiled the pot rather than bringing a small amount of water to the boil before adding the milk. Also didn’t bother letting the milk sit out this time just chucked it straight in from the fridge. Oiling the pot worked well, milk didn’t stick at all the
Rubber gloves mean I can squeeze the paneer out in the cloth before it goes into the press without burning myself.
Also, diluted the vinegar 1:5 with warm water and added slowly, with the pot off the heat (before I was adding the acid while the heat was on low)
30 mins pressing in the tofu press on the lowest setting then into the fridge in a tub with water. I added 1/2 tsp salt to the water this time, just because.
Paneer felt soft but not crumbly.
Going to try this tomorrow
I’ve got this pretty efficient and mess free - did this at kiddy tea time, while still helping out and not getting shouted at
Minor tweaks from last time, which still worked really nicely. I actually prefer adding the paneer without frying so being able to make it consistently so that it doesn’t dissolve but is still softer than the shop stuff is important to me.
I fucking love paneer.
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