Cottage Cheese (Paneer)

Bring milk to boiling point.

Add crushed peppercorns, coriander leaves and beaten curds or lime juice, stirring the milk slowly.

Stir till they whey separates.

Pour the whole mixture into a clean muslin bag, tie loosely and hang till most of the liquid drains off.

Keep the bag under a heavy weight for half an hour.

Cut into cubes to be used in the preparation of the curry.