Creamed Panir on Biscuits
Serves 8
This very flexible recipe is inexpensive, high in protein and quick to make. Make it as it is or adapt it to whatever you have on hand.
Ingredients
½ lb (or two sticks) of butter
2 tsp. salt
1 scant cup of flour (unbleached, whole wheat, or spelt)
4 c. broth
2 c. whole milk
2 tsp. ground cumin
½ tsp. turmeric
Panir made from ½ gallon of milk cut into ½” squares and fried
16 oz. petite peas
Biscuits, toast, couscous, or quinoa
Chopped Italian parsley
Method
1. Melt the butter in a heavy bottomed pot over medium low heat.
2. When the butter is entirely melted, add the salt, turmeric and cumin.
3. Take the pot off the heat and add the flour. Stir well to work out any lumps.
4. Put pot back on heat. Gradually add the broth followed by the milk.
5. Stir steadily until the sauce thickens and comes to a boil. Add the panir and the peas. Continue to stir until the peas are cooked and the panir is warm. This only takes a few minutes. Adjust salt to taste and add freshly ground pepper.
6. Serve over biscuits or toast or couscous or quinoa. For our family, I make couscous or quinoa at 3 cups grain to 6 cups water. (This gives generally plenty for the meal plus leftovers.) I allow for 2 biscuits or pieces of toast per person. Garnish with chopped parsley.
Variations
You really can change anything in this recipe except the ratios of butter to flour to liquid.
◬ Leave out the turmeric if you don’t want the sauce to be a golden color.
◬ Change the seasoning from cumin to any herbs of your choice. I have used an herb blend that was delicious as well as Herbs de Provence.
◬ Experiment with the various flours suggested.
◬ Experiment with what broths you use or use just plain water and milk. Water and milk work very well, by the way.
◬ Fry the panir just as is or flavor the panir while frying with lemon pepper or curry powder or whatever strikes you.
◬ Substitute chickpeas for the panir.
◬ Try this out on biscuits, toast, couscous and quinoa and whatever else you have a mind to. Each one has a different effect and has varying degrees of how filling it is. For instance, quinoa is light although very high in protein. On the other hand, the sauce soaks into biscuits to great effect.
◬ We also find variety in what time of day we eat this. It makes a warming and filling breakfast, a hearty lunch, a quick dinner.
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