Protein is one of the most essential nutrients for our body. It is made up of many small units called amino acids, which are attached to one another to form a chain. They are essential for the growth, development and repair (if any) of cells. Proteins are needed to build muscles, tissues and bones. They form the basic structure of our organs, skin, hair and other parts of the body. If the protein intake is less in our body, it will result in the weakening of muscles. A protein-rich food is recommended for people recovering from medical illness, it fastens the recovery.
In India, a large part of the population is vegetarian. Although vegetarian food is very nutritious, at times, a solely vegetarian diet may be low in elements like proteins. For non-vegetarians, the choice of food from which protein can be obtained is quite a lot. However, vegetarians have limited sources from which they can obtain protein, some of them being:
- Kidney beans (Rajma).
- Chickpeas (Channa).
- A2 Milk.
- Cottage cheese (Paneer).
- Green peas (Matar).
- Lentils (dal).
- Mixed seeds such as poppy, sunflower, chia, pumpkin, etc.
- Nut butter like almond and peanut butter.
- Soy products like tofu and soybeans.
- Nuts and like cashew and almond.
- Green vegetables such as spinach, asparagus and broccoli.
- Fruits like guava, banana and certain berries.
Of these, some might contain proteins in varying quantities while some might contain more fat than protein, negating the healthy effects of the meal. Paneer wins the contest, especially when made from pure A2 milk. A2 milk paneer is healthier and more nutritious than normal paneer. It is also easier to digest than A1 paneer.
To make paneer, only two ingredients are required.
- A2 Milk
- Something sour which is acidic in nature, like lime juice, vinegar or sour curd.
The process to make A2 cow milk paneer is simple. Put the A2 cow milk to boil and add the sour element to it. Keep stirring in intervals till it is curdled. Next, strain it through a muslin or cheesecloth so that only the liquid part passes through it and the curd part stays in it. Once the filtering process is done, the pressing part begins. Here, you need to put some weight on this cloth containing the crumbled paneer so that it forms a block.
However, many prefer eating the paneer in a crumbled form, as bhurji or atop their favourite salads.
However, you can simply obtain ready-made A2 milk paneer from the store and include it in your healthy diet. Native milk has gone the extra mile to introduce A2 Paneer in different flavours to meet the taste buds of every individual.
- A2 milk paneer
- Indian spices A2 paneer
- Italian herbs a2 paneer
Try A2 paneer in these recipes and note the difference yourself!
DUM A2 PANEER PULAO USING A2 MILK PANEER – Yes, veg biryani can be a thing!
- A2 paneer from Native Milk 250 gms
- 2 tbsp cooking oil
- 1 tsp ginger garlic paste
- 4 cloves,4 cardamoms, 1-inch cinnamon stick,2 bay leaves
- 3 tbsp curd
- ½ tsp green chillies crushed
- 1 tsp coriander powder
- ½ tsp roasted cumin powder
- ½ tsp Kashmiri mirch powder
- ½ tsp turmeric powder
- 1 tsp salt
- ¼ tsp garam masala
- 2 tbsp cream
- 1 tsp crushed peppercorn
- mint 15 leaves
- 2 tbsp chopped coriander leaves.
- 2 cups boiled basmati rice
- Heat oil in a pan to it add onions and saute it.
- Once golden in colour, grind these onions into a paste.
- In a pan heat some oil.
- Add the paste along with bay leaves, cloves, cardamom, cinnamon, ginger garlic paste, and crushed green chillies.
- Saute everything together.
- After mixing well, add curd, cumin powder, coriander powder, turmeric powder, kashmirilalmirch, salt, and garam masala.
- Mix well and add paneer and boiled basmati rice.
- Pour cream over this mixture, you may add some water to it (if the gravy) is too thick.
- Now add crushed peppercorn and seal it with foil and cover it with a lid.
- Simmer for a few minutes, open it and add mint and coriander leaves.
- Mix well and serve hot.
MUSHROOM PANEER TOAST USING ITALIAN HERBS PANEER A2 NATIVE MILK
- 100 gms Italian herbs A2 paneer by Native Milk, cut into small cubes
- 5 to 6 mushrooms finely chopped
- 4 slices of bread
- 1 green chilli finely chopped
- 1 finely chopped onion
- 1 small tomato, finely chopped
- 2 tbsp pizza sauce
- 2 tbsp mayonnaise
- 2 tbsp grated cheese
- 1 tbsp olive oil
- Add all ingredients (Italian herbs A2 paneer, mushroom, tomato, onion, chilli, pizza sauce and mayonnaise) in a bowl.
- Spread this mixture in between 2 slices of bread.
- Add grated cheese to it.
- In a toasted pour some olive oil and toast these bread slices.
- Alternatively, you can also grill it or toast it in a pan on a stove.
GARLIC PANEER USING INDIAN SPICES A2 PANEER BY NATIVE MILK
- 150 gms Indian spices a2 paneer
- Garlic cloves 7 to 8
- 6 Kashmiri mirch (deseeded)
- Sugar 1 tsp
- Salt – according to taste
- 1 tsp vinegar
- 1 tsp soya sauce
- 1 tsp cumin
- 2 large onions – finely chopped
- Few coriander leaves for garnishing
- Olive oil 1 tbsp
- Blend these ingredients(garlic, Kashmiri chilli, sugar, salt, vinegar) in a blender. You can add 3 to 4 spoons of water to it.
- Heat some oil in a pan, and add the chopped onions to it. keep stirring till it becomes golden brown.
- To this, add the blended sauce
- Saute for some time, and add Indian spices A2 paneer by native milk paneer
- Mix it properly and garnish it with coriander leaves
- Serve hot.
The A2 paneer with different flavours of Native Milk can be used as a healthy snack, in curries, or mixed in salads. Native Milk has come up with different flavours so that people don’t have to worry about adding delicious flavours to their meals. You can simply saute the A2 paneer by Native Milk and enjoy the burst of flavours! This is why I love Native Milk’s A2 paneer range. Order yours today and be wow-ed!