Our Indian vegetarian meals lack class one source of protein. Therefore, you can add the residual water after making paneer or removing it from curd to make it thick and creamy. You can also use it in kneading your dough for chapati, or add it to dals, vegetable curries, soups and even for cooking rice and pasta.
from Medindia Health News https://ift.tt/3akSKtq
No comments:
Post a Comment