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1
Preheat the oven to 400 degrees F.
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2
Place the squash cut side up on a parchment lined sheet pan.
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3
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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4
Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil.
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5
Place in the oven and roast until the skin is golden brown and the squash is tender, about 50 minutes.
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6
Remove from the oven and allow to cool.
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7
Once cool enough to handle, use a spoon to scoop the squash out of its skin and set aside until ready to use.
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8
Set a medium saucepan over medium-high heat.
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9
Add the remaining 2 tablespoons of olive oil and once hot, about 30 seconds, add the curry powder and toast, stirring continuously for 1 minute.
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10
Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, about 3 to 4 minutes.
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11
Add the chicken stock and reserved squash to the pan and bring the stock to a boil.
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12
Reduce to a simmer and cook the soup for 15 to 20 minutes, or until all the vegetables are softened.
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13
Remove the soup from the heat and process with an immersion blender (or in batches using a bar blender) until smooth.
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14
Season with the remaining 1/2 teaspoon salt and a pinch of pepper.
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15
Add the cream and chopped cilantro to the soup and keep warm as you make the croutons.
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16
Spread the butter on both sides of the sandwich bread.
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17
Set a 10-inch saute pan over medium-low heat.
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18
Place the bread in the pan and saute until golden brown on both sides, about 2 minutes per side.
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19
Remove from the pan and allow to cool.
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20
Once cool enough to handle, spread 1/4 cup of the paneer on 1 side of both slices of bread.
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21
Use a knife to cut diagonally across the bread to make 2 triangles.
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22
Cut each triangle diagonally again to make a smaller triangle.
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23
Reserve for plating the soup.
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24
To make the turmeric oil, combine the extra-virgin olive oil with the turmeric and stir until combined.
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25
To plate the soup, place 1 cup of the soup in each of 6 warmed soup bowls.
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26
Float a crouton in the center of the soup, place a sprig of cilantro on top of the paneer, and drizzle a teaspoon of the turmeric oil around the crouton.
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27
Recipe courtesy Nidhi Gupta
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28
Start by boiling the milk in a big pan, enough to hold all at the same time.
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29
Stir the milk constantly from the start, so that milk doesn't burn or stick to the bottom of the pan.
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30
If it burns, then there will be parts of burnt milk in cheese and it won't be as white as it should be.
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31
When it starts to come to a boil, add vinegar at that time and stir constantly.
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32
It will break and turn into cheese.
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33
Now, put a thin cotton cloth over the sieve and drain all the contents of the pan over it.
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34
Wash it under running water with your hand so that the smell of vinegar goes out.
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35
Now drain it and put it under something heavy and let it sit for 4 to 6 hours.
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36
Remove it from the cloth and cut it and use it as required; this is the hard version.
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37
It can also be used after it is washed, which is the soft version.
