( A delicate and exotic fusion recipe of cottage cheese well folded in Italian pesto – a’la Indiana – a wonderful snacks preparation )

How to make home made herb scented cottage cheese

Cottage Cheese Grape Fruit Jello

  1. 2 litre full-cream milk
  2. ½ tsp citric acid/lemon juice
  3. ½ cup warm water
  4. salt – to taste
  5. assorted fresh herbs


  1. Set the milk up to boil.
  2. As the milk is ready – add the fresh herbs and allow to boil only as much to mellow the flavor.
  3. Add salt and taste the milk to the flavor of brine water.
  4. When the milk comes to a boil, pour the acid-water/lemon juice-water mix, into it.
  5. Reduce the heat and stir continuously until the milk is completely curdled.
  6. Remove from the heat when the separation of the curds and yellowish whey is complete. Discard the fresh herbs.
  7. Strain the mixture through a clean muslin cloth.
  8. Hold it under running water for a minute and then press out the excess water.
  9. Hang the muslin for 15-20 minutes so that all the whey is drained out.
  10. To make the paneer into a block, tie the muslin and place it under something heavy.
  11. The paneer can now be cut into chunks and used as shown.

How to make Italian pesto a’la Indiana



  1. 50g pine nuts
  2. 50g Cashew nuts
  3. 100g Coriander
  4. 50g Chervil
  5. 50g Tarragon
  6. 70g Parmesan (finely grated)
  7. 3 cloves garlic peeled
  8. 1x 2 inch peeled piece of ginger chopped
  9. 1x large red chilly de-seeded & chopped
  10. 1x tbsp limejuice
  11. Salt to taste
  12. 8 tbsp extra virgin olive oil


  1. Place nuts, garlic, chilli and ginger in a food processor and whiz for 1 min. Then add picked herbs and whiz to a course pulp. To this, add the half of the olive oil and set the seasoning.
  2. Then finally add the cheese and whiz quickly for 30 second. Blend the pesto Indiana with remaining olive oil.

The compilation
On a platter, pour over the blended pesto Indiana and place home made cottage cheese cuboids well garnished with fresh rosemary and enjoy this great fusion recipe cold as a snack.


Aman Tandon
Regional Exec. Chef
The Pride Hotel

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