AWESOME!!! I made these last minute for a bake sale and they were the biggest seller :D I did take previous reviewers advice and added more graham crackers and chocolate chips to it. My personal preference is less powdered sugar as well but everyone else seemed to like it just fine. Thanks!

Reviewed On: Jun. 28, 2009

I've been looking for an easy way to make Paneer ever since I learned to cook. Paneer was the only thing I would eat as a child (I'm South Indian) and I've got fond memories of it. My aunt told me to bake ricotta cheese and I didn't like the sound of it. . .I was a little apprehensive of this recipe because it looked to easy. BUT WOW! It IS that easy! Actually, it's easier than the recipe indicates - as another reviewer suggested - skip the food processor. Use cheesecloth in your colander when you go to separate the whey from the water. Tie the opposing corners together and hang it over the sink for an hour or so. Once it stops dripping, wrap it up tightly in plastic to help preserve the moisture. You will need to brown it a little before using, but it tastes good uncooked to. As other reviewers have said - use WHOLE milk - the fattier the milk, the more whey you'll get.

Reviewed On: Apr. 1, 2009

I noticed there were no reviews from someone saying they are Indian. So here I am. I tried this out because I was curious about the creamed corn base - all of my curries use tomatoes. I used the ingredients requested with 3 exceptions. 1 - garlic salt 2 - a can of diced tomatoes because the corn started sticking 3 - homemade paneer instead of tofu - but only because I had none, I've used tofu in curry before & as other reviewers have said, you need to brown it first with a little bit of oil, then take it out of the pan while you move onto the onions. I always put the cheese/tofu in last so they stay whole. In regards to curry paste. I noticed quite a few who were unable to use it reviewed a few years back. In the past 2 or 3 years, most major grocers carry curry paste - it's different from curry sauce. Also, other reviewers have mentioned this, the brand makes a HUGE difference. I only use Patak's. I'm always trying different brands because I like to think of myself as a lover of shortcuts - curry paste is one of them. I've used Patak's faithfully ever since I left my parents and missed authentic South Indian cooking (spicy flavorful & spicy hot). I used a medium hot paste because I'm not sure how much my 18 month can do - it must have been just right because she inhaled it as did my 5 year old. As far as measurements go - I don't use them. The beauty of curry is it's YOUR special blend. I'm writing home about this one!

Reviewed On: Apr. 1, 2009