Randy Chandler
Mozzarella cheese is a versatile ingredient that can be used in a variety of Indian dishes. It can be grated, cubed, or sliced and added to recipes to create a creamy, gooey texture. In Indian cooking, mozzarella is commonly used in sandwiches, dosas, and parathas, adding a layer of flavour and texture. It is also a key ingredient in cheese garlic naan, where it blends seamlessly with garlic and herbs. For those with a sweet tooth, mozzarella can be used to make a creamy, eggless cheesecake. Homemade mozzarella cheese can be made with unhomogenised milk and vinegar, and it is ready to use after being refrigerated for two hours.
| Characteristics | Values |
|---|---|
| Recipes | Lasagna, grilled cheese, quiche, mac and cheese, quesadillas, pizza, garlic naan, cheese biscuits, cheese dosa, cheese chilli toast, cheese paratha, sandwiches |
| Preparation | Mozzarella can be grated, cubed, or sliced |
| Storage | Store in salted cold water for a minimum of 30 minutes or up to two days. Refrigerate for 2 hours and it will last for 1 week. |
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What You'll Learn
Mozzarella cheese on Indian cheese naan
Mozzarella cheese is a versatile ingredient that can be used in myriad recipes, including Indian cuisine. One popular way to incorporate mozzarella cheese into Indian cooking is by making cheese naan. Here is a step-by-step guide on how to make mouth-watering Mozzarella Cheese on Indian Cheese Naan:
Ingredients:
- Flour
- Yeast
- Salt
- Baking powder
- Baking soda
- Yogurt
- Warm water
- Shredded mozzarella cheese
- Butter or ghee
- Minced cilantro or parsley or fresh thyme
- Green chillies or red pepper flakes (optional)
Method:
- In a stand mixer with a paddle attachment, combine flour, yeast, salt, baking powder, and baking soda. Mix on low speed until the dry ingredients are well combined.
- Add yogurt and warm water to the mixture. Continue mixing on low speed until a rough dough forms.
- Switch to a dough hook attachment and knead the dough on medium-low speed for about 4 minutes. The dough will become sticky but will eventually become more manageable.
- Generously flour a work surface. Turn out the dough and sprinkle with additional flour. Knead briefly to form a smooth ball.
- Divide the dough into 8 equal pieces and shape each piece into a ball. Place the dough balls on oiled parchment paper, coating them with oil.
- Cover the dough balls with another piece of parchment paper and let them rise for about an hour.
- On a floured surface, roll each dough ball to about 1/4 inch thick or slightly thinner. Lightly flour the surface as needed.
- Place a small handful of shredded mozzarella in the centre of each dough piece. You can also add other melty cheeses like cheddar or fontina for a flavour twist.
- Fold the edges of the dough over the cheese and twist the ends together, pinching to seal. Place the dough seam-side down and gently roll it again to flatten, ensuring the cheese remains enclosed.
- Let the dough rest for about 10 minutes. Meanwhile, preheat a cast-iron skillet or tava over medium-high heat.
- To test if the skillet is ready, sprinkle a few drops of water on it. If the water sizzles and evaporates immediately, the pan is hot enough.
- Place the naan into the hot skillet, cover, and cook until bubbles appear on the surface, which should take about 30-60 seconds.
- Flip the naan and cook until the dough loses its raw appearance and starts to char in spots, which should take about another 30 seconds.
- Transfer the cooked naan to a plate and cover to keep warm. Repeat the process for the remaining dough balls.
- Brush the cooked naan with melted butter or garlic cilantro butter for added flavour. Sprinkle with minced cilantro, parsley, or thyme for garnish and added freshness.
- Serve the Mozzarella Cheese on Indian Cheese Naan warm, alongside your favourite Indian curry or gravy. Enjoy the cheesy, gooey goodness!
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Homemade mozzarella sticks
Ingredients:
- Mozzarella Cheese (block or string cheese)
- Vegetable Oil or neutral cooking oil (canola, corn, or peanut oil)
- Panko crumbs
- Italian seasoning
- Parsley
- Garlic powder
- Black pepper
- Salt
- Eggs
- All-purpose flour
Instructions:
Start by preparing the mozzarella cheese. Cut a block of whole milk mozzarella through the centre, then cut those halves into sticks a few inches tall and about 1/2-inch thick. You can also use string cheese, but the texture will be different.
Prepare three shallow bowls. In the first bowl, mix the flour with salt, pepper, and garlic powder. In the second bowl, beat two eggs with a fork until scrambled. You can add a tablespoon of water to the eggs if desired. In the third bowl, combine the panko crumbs with Italian seasoning, parsley, garlic powder, pepper, and salt.
Now, take each mozzarella stick and dip it into the flour mixture, coating it evenly. Then, dip it into the egg mixture, followed by the flour mixture again. Finally, dip it back into the egg mixture and coat it with the panko crumbs, gently pressing to ensure the crumbs stick.
Place the coated mozzarella sticks on a baking sheet lined with parchment paper and freeze for about 45 minutes to an hour. This step is crucial to ensure the cheese stays gooey inside while the outside turns golden and crispy when fried.
Once the mozzarella sticks are frozen, heat a few inches of your chosen frying oil in a saucepan or a deep fryer. Carefully place the frozen sticks into the hot oil and fry until golden brown. Alternatively, you can bake them in a 350F oven for about 10 minutes.
Serve your homemade mozzarella sticks with a side of marinara sauce or ranch dressing for dipping. Enjoy the cheesy goodness!
Tips:
- You can use string cheese for convenience, but block mozzarella yields more sticks and has a better texture.
- Make sure to coat the sticks well to prevent the cheese from escaping during frying.
- Freeze the mozzarella sticks before frying to ensure even cooking and prevent the cheese from oozing out.
- Store leftover mozzarella sticks in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
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Grilled cheese sandwiches
Ingredients:
- Bread
- Butter
- Mozzarella cheese
- Cheddar cheese
- Tomatoes
- Onions
- Green chillies
Method:
Firstly, prepare your sandwich. On one slice of bread, add half of the mozzarella cheese. Then, add sliced tomatoes, onions, and green chillies. Next, add a slice of cheddar cheese, followed by the remaining mozzarella. Top with the other slice of bread.
Heat a non-stick pan to medium heat and add some butter. When the butter has melted, carefully place your sandwich in the pan, and lower the heat to medium-low. Use a spatula to press down on the sandwich and cook until the underside is golden brown. Flip the sandwich, and cook the other side until the cheese is molten and the sandwich is warmed through.
Finally, place your sandwich on a cutting board and cut it diagonally. Serve hot and enjoy the gooey, cheesy goodness!
Variations:
This recipe is a great base for adding extra ingredients and flavours. Here are some ideas for variations:
- Add some crushed red pepper or pickled jalapeños for a spicy kick.
- Fresh herbs like basil, thyme, dill, or oregano pair well with the cheeses.
- For an extra indulgent sandwich, add some meat like bacon or taco meat, or even a fried egg.
- Try using different types of cheese, like Monterey Jack, Muenster, Swiss, or Provolone.
- Include some vegetables like peas, grated carrot, or corn.
The possibilities are endless, so feel free to experiment and find your favourite combination!
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Homemade mozzarella from scratch
Mozzarella is a versatile cheese that can be used in myriad recipes. Making it at home is easy and can be done in under an hour. Here is a simple recipe for making mozzarella from scratch.
Ingredients
- 1 litre of whole milk (unhomogenised and pasteurised at 170°F (77°C) or lower)
- Citric acid
- Vegetable rennet
- Salt
Steps
Dilute the citric acid and vegetable rennet in 3 tablespoons of water separately and set aside. Pour the milk into a large stainless steel pot and whisk to disperse butterfat. Sprinkle citric acid into the milk and stir well to fully dissolve. Keep stirring every few minutes and bring the milk to 88°F (31°C) over medium-low heat. This should take about 5 minutes. Add the rennet and stir for about 30 seconds. The milk will begin to curdle into small clumps and separate from the liquid whey. Reduce the heat to low and continue heating until the whey registers a temperature of 105°F (41°C) which should take about 3 to 5 minutes. Remove from heat and let it stand for 5 to 10 minutes.
Place a cheesecloth over a large bowl and slowly pour the mixture into it. The liquid is the whey, and the solid chunks are the curds. Let the curds drain and gently squeeze the cheesecloth to remove excess liquid. Move the curds to a cutting board, add a teaspoon of salt, and gently knead it in. Press the curds into a rough ball. Put on rubber gloves and add very hot water to a large bowl. Grab the curds, dip them into the hot water, and begin to fold, stretch, and pull. The curds will be crumbly at first, but they will become smoother and more stretchable as you continue to dip, stretch, and fold. The more you do this, the less fatty and creamy the mozzarella will be.
Once you have a cohesive ball of mozzarella, prepare an ice water bath and gently place the cheese into it. Allow the cheese to sit in the ice water bath for 15 minutes. Your homemade mozzarella is now ready to be enjoyed! You can store it in the refrigerator for up to a week by wrapping it tightly in plastic wrap or placing it in an airtight container.
Tips
- The milk has to be full-cream with 4% or more fat.
- The quantity of vinegar may need to be adjusted depending on the quality of the milk.
- Rennet and citric acid give more thickness and elasticity to the cheese.
- Squeezing enough water from the cheese before using it will make it easier to slice.
- You can also store the mozzarella in salted water for up to two days.
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Mozzarella with cherry tomatoes
Mozzarella and cherry tomatoes are a perfect combination and can be used in a variety of ways. Here are some ideas for using mozzarella with cherry tomatoes in Indian cooking:
Cherry Tomato and Mozzarella Saute
This is a flavourful side dish that can accompany almost any main course. To make it, heat oil in a large skillet over medium-high heat. Add shallots and thyme, sauteing until tender. Then, add garlic and cook for another minute. Next, stir in the cherry tomatoes, salt, and pepper, heating through. Finally, remove from the heat and mix in the mozzarella.
Cherry Tomatoes Stuffed with Fresh Mozzarella
This keto-friendly appetizer is easy to prepare and visually appealing. Start by halving the cherry tomatoes and removing some of the insides to create a hollow. Then, stuff the tomatoes with a mixture of mozzarella, basil, garlic, and a drizzle of balsamic vinegar.
Cherry Tomato and Mozzarella Salad
A simple yet delicious option is to combine cherry tomatoes and mozzarella in a salad. You can add other ingredients such as basil, olive oil, balsamic vinegar, and seasonings to taste. This salad can be served as a refreshing side dish or even a light meal on its own.
Cherry Tomato and Mozzarella Quesadillas
For a more substantial dish, you can incorporate cherry tomatoes and mozzarella into quesadillas. Sauté the cherry tomatoes with other vegetables of your choice, such as onions, bell peppers, or spinach. Then, fill tortillas with the sautéed vegetables, shredded mozzarella, and any additional seasonings. Grill the quesadillas until the tortillas are toasted and the cheese is melted.
These recipes showcase how mozzarella and cherry tomatoes can be combined to create appetising Indian dishes that are both tasty and visually appealing.
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Frequently asked questions
You can add mozzarella to a number of Indian dishes, including cheese garlic naan, cheese dosa, cheese chilli toast, and cheese paratha.
To make cheese garlic naan, you can use mozzarella, cheddar, or a mix of both. Add garlic, herbs, and red chilli flakes to the cheese stuffing.
Leave the cheese ball in salted cold water for a minimum of 30 minutes or store it in salted water for up to two days. Make sure to squeeze enough water from the cheese before using it. Wrap the cheese in cling wrap and refrigerate for 2 hours. It will then be ready to use for 1 week.
