Naraguna:Kapico/Paneer

Paneer
	Paneer
Jeneng liyané	Poneer, Fonir, Chhana, Chhena
Jinis	Cheese
Panggonan asal	Indian Subcontinent
Woworan pokok	Strained curdled milk
Katerangan liyané	Rich source of milk protein
	Buku masakan: Paneer Médhia: Paneer

Paneer ( pronounced ) minangka keju seger sing umum ing India . Iku unaged, non-leleh keju alus digawe dening curdling susu karo woh utawa asam sayur-sayuran-asalé, kayata jus lemon. Bentuk set asam, ( keju keju ) sadurunge ditekan, diarani chhena .

Etimologi lan sejarah

Tembung panuduh ngetik basa Inggris saka panīr istilah Hindi lan Urdu, sing asale saka panir Persia (basa پنیر ), tegese "keju" umume, lan pungkasane saka Old Iran. ^[1] ^[2] panir Armenia ( պանիր ), Azerbaijan pəndir , peynir Turki lan Turkmen peýnir kabeh asalé saka Persia panir uga deleng keju gawé. ^[3] Asal saka paneler dhewe dibahaskan. Vedic India, Afghanistan - Iran lan Portugis - Asal-usul Bengali wis diusulake kanggo panel. ^[4] ^[5]

Sastra Vedic nuduhake bahan sing diinterpretasikake dening sawetara panulis, kayata Sanjeev Kapoor, minangka wujud panel. ^[4] Miturut Arthur Berriedale Keith, jinis keju "bisa uga diarani" ing Rigveda 6.48.18. ^[6] Nanging, Otto Schrader percaya manawa Rigveda mung nyebutake "kulit susu sing ora nguntungke, dudu keju kanthi akal". ^[7] KT Achaya nyebataken yen asidulasi susu minangka pantangan ing budaya Indo-Aryan kuno, nyatakake yen legenda babagan Krishna nggawe sawetara referensi kanggo susu, butter, ghee, lan dahi (yogurt), nanging ora nyebutake keju susu sing asem . ^[8]

Adhedhasar teks kayata Charaka Samhita, BN Mathur nulis manawa bukti paling awal babagan produk susu coagulated panas ing India bisa ditelusuri nganti 75-300 Masehi, ing jaman Kushan - Satavahana . ^[9] Sunil Kumar et al . nerjemahake produk iki minangka paneler saiki. Miturut dheweke, paneler minangka pribumi ing sisih lor-kulon ing Asia Kidul, lan dikenalake ing India dening para turis Afghanistan lan Iran. ^[10] Kanggo nggawe apa sing saiki diarani chhana, Manasollasa nyaranake penambahan bahan asem (malah kari asem saka operasi sadurunge) kanggo susu sing wis digodhog, sawise kenteng kasebut dipisah, keju banjur dicampur karo glepung beras lan dibentuk dadi macem-macem. bal, banjur digoreng jero kanggo nggawe permen. Institut Penelitian Tenaga Nasional nyatakake manawa paneler dikenalake menyang India dening penjajah Afghan lan Iran. ^[11]

↑ Company, Houghton Mifflin Harcourt Publishing. "The American Heritage Dictionary entry: paneer". www.ahdictionary.com. Dibukak ing 2019-09-30.
↑ "Rastala or the Under-world". 2. Ramanand Vidya Bhawan. 1985: 236. {{cite journal}}: Cite journal requires |journal= (pitulung)
↑ Davidson, Alan (2006). Jaine, Tom (èd.). The Oxford Companion to Food (édhisi ka-2). Oxford: OUP Oxford. ISBN 978-0191018251. panir and peynir, the Persian and Turkish words for 'cheese' (...)
↑ ^a ^b Kapoor, Sanjeev (2010). Paneer. Popular Prakashan. kc. 3. ISBN 9788179913307.
↑ Roufs, Timothy G.; Smyth Roufs, Kathleen (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO. kc. 168. ISBN 9781610692212.
↑ Keith, Arthur Berriedale (1995). Vedic Index of Names and Subjects. Motilal Banarsidass. kc. 209. ISBN 9788120813328.
↑ Schrader, Otto (1890). Prehistoric Antiquities of the Aryan Peoples. C. Griffin. kc. 319.
↑ Walker, Harlan, èd. (2000). Milk - Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999. Oxford Symposium. kc. 53–57. ISBN 9781903018064.
↑ Rao, K.V.S.S. (1992). "Paneer technology — A review". 45. Indian Dairy Science Association: 281. {{cite journal}}: Cite journal requires |journal= (pitulung)
↑ Kumar, Sunil; Rai, D.C.; Niranjan, K.; Bhat, Zuhaib (2011). "Paneer—An Indian soft cheese variant: a review". Journal of Food Science and Technology. Springer. 51 (5): 821–831. doi:10.1007/s13197-011-0567-x. PMC 4008736. PMID 24803688. People during the Kusana and Saka Satavahana periods (AD75–300) used to consume a solid mass, whose description seems to the earliest reference to the present day paneer
↑ Robinson, R. K.; Tamime, A. Y. (1996). Feta & Related Cheeses. CRC Press. kc. 231. ISBN 9780747600770.

[1] Company, Houghton Mifflin Harcourt Publishing. "The American Heritage Dictionary entry: paneer". www.ahdictionary.com. Dibukak ing 2019-09-30.

[2] "Rastala or the Under-world". 2. Ramanand Vidya Bhawan. 1985: 236. {{cite journal}}: Cite journal requires |journal= (pitulung)

[3] Davidson, Alan (2006). Jaine, Tom (èd.). The Oxford Companion to Food (édhisi ka-2). Oxford: OUP Oxford. ISBN 978-0191018251. panir and peynir, the Persian and Turkish words for 'cheese' (...)

[Sanjeev_2010-4] Kapoor, Sanjeev (2010). Paneer. Popular Prakashan. kc. 3. ISBN 9788179913307.

[5] Roufs, Timothy G.; Smyth Roufs, Kathleen (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO. kc. 168. ISBN 9781610692212.

[6] Keith, Arthur Berriedale (1995). Vedic Index of Names and Subjects. Motilal Banarsidass. kc. 209. ISBN 9788120813328.

[7] Schrader, Otto (1890). Prehistoric Antiquities of the Aryan Peoples. C. Griffin. kc. 319.

[Harlan_2000-8] Walker, Harlan, èd. (2000). Milk - Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999. Oxford Symposium. kc. 53–57. ISBN 9781903018064.

[9] Rao, K.V.S.S. (1992). "Paneer technology — A review". 45. Indian Dairy Science Association: 281. {{cite journal}}: Cite journal requires |journal= (pitulung)

[10] Kumar, Sunil; Rai, D.C.; Niranjan, K.; Bhat, Zuhaib (2011). "Paneer—An Indian soft cheese variant: a review". Journal of Food Science and Technology. Springer. 51 (5): 821–831. doi:10.1007/s13197-011-0567-x. PMC 4008736. PMID 24803688. People during the Kusana and Saka Satavahana periods (AD75–300) used to consume a solid mass, whose description seems to the earliest reference to the present day paneer

[11] Robinson, R. K.; Tamime, A. Y. (1996). Feta & Related Cheeses. CRC Press. kc. 231. ISBN 9780747600770.

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