Amazing uses of leftover water from making paneer

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.

Namrata Dutta
Written by: Namrata DuttaPublished at: Mar 09, 2016

To make chapatis

To make chapatis
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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

Fruit juice

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

Reduce the sourness

Reduce the sourness
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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

Upma will taste better

Upma will taste better
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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

To make rice

To make rice
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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

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