00:02Dairy products such as milk, ghee and butter play a key role in Punjabi vegetarian cuisine
00:08and Indian cooking in general, adding flavour, richness and nutritional value to a wide variety of dishes.
00:17They are not only served in Lenggar, the free community kitchen at Gurdwaras,
00:21but are also a staple in everyday home-cooked meals.
00:25During celebrations such as Versaqui, milk-based sweets and special dishes are commonly prepared
00:31and shared with family and the wider community, reflecting both cultural and religious traditions.
00:38In conjunction with Versaqui's celebration, Masala Grill Cuisine in Subang Jaya
00:44will showcase three items that use dairy products in its cooking.
00:49Hi, I'm Gurwinder Singh from Subang and I'm one of the partners with Masala Grill Cuisine Subang Jaya.
00:56Gurwinder says dairy products are essential not only to culinary traditions,
01:01but also to cultural and religious practices.
01:05Those who don't eat meat, it acts as a perfect substitute and we use it in the Gurdwaras as we
01:10cook vegetarian meals.
01:12We also use it in our restaurants and most of our homes, we also use dairy products quite widely.
01:17Ghee adds very good flavour to the cooking, plus has a lot of vitamins and energy which works well with
01:26most of the food.
01:27In fact, we do that same thing in our restaurant too.
01:31Ghee made by slowly cooking butter to remove milk solids and valued for its aroma and high heat tolerance
01:38is time-consuming to make.
01:41So the restaurant buys high-quality ghee for their cooking.
01:45Nevertheless, Masala Grill Cuisine takes pride in making its own paneer,
01:49a house speciality made from dairy products and prepared fresh daily.
01:54So paneer is like a substitute to tofu, like we all know what's tofu, right?
01:59So paneer is cottage cheese and becoming very, very popular, people know it.
02:04You know, we don't really have to introduce this particular dish as most of them know what's paneer these days.
02:09Yeah.
02:09We actually have more than 10 paneer dishes.
02:12We can even tailor make a certain dish if you want to.
02:15The restaurant's manager, Rajin Bir Singh, and Vicky Sharma, demonstrates the process.
02:23So this is our fresh milk, full cream one.
02:26So we have to fully boil.
02:28Our milk is boiled already.
02:31So now we mix the vinegar to make a paneer.
02:35So see the greenish water is side already, the paneer is already done.
02:40So this is our muslin cloth.
02:42So we have to pour our paneer in the container.
02:48So now we stain the water.
02:51Then rinse with the cold water to temperature down.
02:58Now we have to fully tie it.
03:01See, now we will put heavy weight on the top.
03:06So now we have to wait about three to four hours.
03:09Our paneer is ready.
03:11So we made paneer tikka, paneer palak paneer, paneer bata masala.
03:15So it's ready for that.
03:17So now we have to marinate with the ginger garlic paste.
03:21Then chili paste, cumin powder, coriander powder.
03:26This is our secret masala.
03:27Salt, black salt, cardamom powder, fenugreek leaves.
03:33This is our paste.
03:35So mix it well.
03:37Mix with the capsicum, onion, tomato.
03:42So now we add the yogurt in paneer.
03:46So mix it well.
03:47Now our marination is ready.
03:49So now we have to wait for 20 minutes.
03:58So now 20 minutes is already done.
04:01We have to put it in the stick.
04:04So our seek is done.
04:05Now we put it in the tandoor.
04:09So our paneer now is ready to plaiting.
04:16So this is our paneer tikka.
04:19It comes with a tandoori salad and mint sauce.
04:22Garnishing with some coriander leaves, some butter.
04:27So now our paneer tikka is ready to serve.
04:32The restaurant also makes yogurt in-house daily,
04:35using it to prepare rata, le si, and other signature dishes.
04:39So this is our fresh, full-fat milk.
04:44So this one we have to boil until it was not fully boiled.
04:49Now our milk is boiled already.
04:51We have to cool down the temperature about 35 to 40 degrees.
04:56So now we shift to the milk, the other container.
05:01Okay, so this is our live culture.
05:04So this one mixed in our boiled milk.
05:08So we have to cover until like 5 to 8 hours.
05:12So already 5 to 8 hours is ready.
05:14So our final product is ready to serve.
05:17So this is our yogurt.
05:20This is our final product.
05:22So now we show you how to make raita.
05:25So this is our plain yogurt.
05:27So we have to put it in a bowl.
05:29So this is our ingredients.
05:31So we have to put it inside.
05:33This is cucumber.
05:34So this is the carrot.
05:35This is the coriander leaf.
05:36So this is our spices.
05:38So we have to put it inside.
05:39So this is our black salt.
05:42White salt.
05:43This is our roasted cumin powder.
05:49So we mix it with a little bit of water.
05:51Because our yogurt is too thick.
05:53So we have to put a little bit of water to balance.
05:56So now we have garnishing our dish.
06:00A little bit of coriander.
06:02Then a little bit of chili powder.
06:04Then a little bit of roasted cumin.
06:07So now our raita have to serve.
06:19Another favourite is kulfi.
06:21A traditional Indian ice cream made from milk.
06:25So now we show you how to make a coconut kulfi.
06:29So this is fresh milk.
06:31Full fat.
06:32We have to boil the milk.
06:35Until it is fully boiled.
06:37So our milk is boiling.
06:39Now we make a coconut puree.
06:42So this is our cashew nut.
06:44Crushed coconut.
06:45Fresh milk.
06:50So now our paste is ready.
06:53So now we put in our boiling milk.
06:55We have to cook a little bit when here.
06:58Until it is thick.
07:00Now we add some sugar.
07:02Frost sweetener.
07:04Condensed milk.
07:05So mix it well.
07:07Now we have to cook like 20 to 30 minutes.
07:11Until it is thick.
07:12So now our coconut milk is already cold down.
07:17It is room temperature.
07:18So now we put in a container.
07:23So now we put in the chiller.
07:26Until six to seven hours.
07:28It will be ready.
07:29Okay.
07:29So this is our final product.
07:31Coconut kulfi.
07:36Now we have to cut into small pieces.
07:45So now we are garnishing with some roasted almond.
07:50So this is our coconut kulfi.
07:53So ready to serve.
07:55Becoming very popular also.
07:58As opposed to the normal ice cream which we buy.
08:01More richer.
08:02Creamier.
08:03And we have different flavours.
08:05We've got mango.
08:06We've got cay made out of almonds.
08:08We've got various flavours.
08:10Becoming quite popular among the non-Sikhs too.
08:13Gurvinda says quality remains the restaurant's top priority.
08:17Which is why fresh milk is supplied daily.
08:20We get our fresh milk from a farm in Puchong.
08:23Delivered to our restaurant every morning.
08:25Ensure that it is of the highest quality.
08:30All right.
08:31No compromise on that.
08:33Masala Grill Cuisine wishes everyone happy Versaakhi.
08:40MerăăŸă the hour
08:42Team, for moreç€ăArmani۱ۚas.
08:452 Publ Is S
08:48Part
08:48Amen.
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