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Amazing uses of leftover water from making paneer

By:Namrata Dutta, Onlymyhealth Editorial Team,Date:Mar 09, 2016
The leftover water after making cottage cheese or commonly called as paneer is usually thrown away. However, it can be used in many other ways. The water is rich in protein and can enhance the taste of any dish you want to thin, such as gravies, dals and sauces etc.
  • 1

    To make chapatis

    While making dough, if you make use of leftover water, the chapattis and paranthas will be soft and get loaded with proteins. Apart from dough for chapattis and paranthas, you can use that left over water for making ‘Theplas’ as well.

    Image: Getty

    To make chapatis
  • 2

    Fruit juice

    Add this water to fruits and vegetable juice instead of normal water; it will augment the nutritional value of the juice.

    Image: Getty

    Fruit juice
  • 3

    Reduce the sourness

    Gravy that is sour because of ingredients like tomato, dried mango powder, tamarind, and yogurt/curd or kokum syrup. Adding the leftover water to such gravies can always reduce the sourness.

    Image: Getty

    Reduce the sourness
  • 4

    Upma will taste better

    It has a different flavor altogether, if you add it to upma, your upma will have a better and enhanced taste. If you add tomato or curd to your upma, switch it with the leftover water.

    Image: Getty

    Upma will taste better
  • 5

    To make rice

    While boiling rice, pasta or veggies, you can use this water to do so. This will add extra taste to your rice, pasta or veggies.

    Image: Getty

    To make rice
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