These sites are from different countries, so there may be differences -- I don't know. 

The paste has these ingredients (http://www.unileverfoodsolutions.ie/products/portfolio/show/1266-0-1-10405101.knorr_vegetable_bouillon_paste_3x40l.html):

Salt, Vegetable Fat, Flavour Enhancer (Monosodium Glutamate, Disodium Inosinate, Disodium Guanylate), Yeast Extract, Dehydrated Vegetables (1.7%) in variable proportions (Carrot, Cabbage, Leek), Flavourings (Contain Celery), Herbs, Juice Concentrates (Apple, Onion, Carrot), Colour (Ammonia Caramel), Dextrose, Sugar, Spices, Maltodextrin, Citric Acid, Hydrogenated Vegetable Fat

The bouillon cubes (http://www.asiamex.com/proddetail.cfm?CFID=447999&CFTOKEN=683248&ItemID=665&CategoryID=3&SubCatID=84) that has these ingredients:

Salt, Partially Hydrogenated Soybean and Cottonseed Oils, Monosodium Glutamate, Hydrolyzed Protein, Tomato Paste, Natural and Artificial Flavors, Dehydrated Vegetables, Buttermilk, Butter, Potato Starch, Onion Powder, Sugar, Garlic Powder, Wheat Flour, Maltodextrin, Citric Acid, Autolyzed Yeast Extract, Spices, Caramel Color, Disodium Inosinate, Disodium Guanylate, Dehydrated Soy Sauce, Parsley Flakes, Gum Arabic, Corn Syrup Solids, Ascorbic Acid, Thiamin Hydrochloride, Modified Food Starch, Vinegar, Whey, Sodium, Caseinate, Lactic Acid

The granules seem to contain (http://www.unileverfoodsolutions.co.za/products/categories/show/693-3053-0-12148.knorr_vegetable_bouillon_granules_6_x_1kg.html):

Salt, monosodium glutamate, yeast extract, vegetable oil (contains antioxidant TBHQ), vegetables, modified starch, spices, flavourants, parsley, flavour enhancer (E631, E627), sugar

What material is your floor made of?  That might limit what products you can use.  And what kind of spray cleaner did you use?

When I was young and just starting to cook Indian food, I made a recipe for Keema Mattar that I found in the newspaper.  It was powerfully hot, bringing tears to our eyes and leaving us gasping for breath, and we decided that nothing could make it tolerable.  I had already given some to our son, who was about 3 at the time.  Thinking he might injure himself eating such hot food, I went to take it away from him.  He started crying -- not from the heat, but because I was taking it away.  He went on to eat his entire portion and both of ours! 

Quote from: Ashes on November 09, 2006, 08:22 PM
Btw what is a quart in eurospeak?

Oops, sorry!  A quart is one-fourth (quarter) of a gallon.  So that's 4 cups, or 2 pints (American pints, not British!), or 32 ounces.

Easiest answer: 1 quart = 0.94635 liters (which should take about 1 Tbl. vinegar)

Quote from: currygit on November 08, 2006, 12:50 PM
I can only get full milk that has 98% fat removed, so I added cream to it. 

Hi, currygit.  98% fat-free milk (called 2% milk in the U.S.) will  work fine. No need to add cream!  Whole milk (about 4% fat) makes the most tender paneer, 2% is slightly less tender but still very good, but skim (fat-free) paneer can be a little rubbery.

The hardest part of the whole operation is bringing the milk to a boil without scorching the bottom.  Make sure you use a big pot, because boiling milk foams up like crazy!  Once the milk just starts to boil, turn it down to the lowest flame. If it starts to foam over the top, take it off the flame entirely.  It?ll still work.  Add the acid and stir very gently, so as not to break up the curds.  If you don?t get nice big curds and an almost-clear, greenish whey in about 10 seconds, or so, add a little more vinegar (or lemon juice) at a time until you do.  Then strain it through your cheesecloth, wrap the cloth around it, and weigh it down until firm.

Until you get the hang of it, try making a small amount at a time, say a quart of milk.  Let me know how it goes. 

Good luck!

Quote from: Mark J on November 05, 2006, 05:55 PM
it sounds to me like not enough lemon juice?

I agree.  I use white vinegar (it's cheaper) rather than lemon juice, but the method is the same.  It will immediately separate into curds and whey.  If the whey is still white, you need more acid (juice/vinegar).  Add a little bit at a time until you have nice curds and the whey is almost clear, with a greenish cast to it.  It takes about 1/4 cup vinegar for 1 gallon whole milk. That's an American gallon (~3.78 liters or 16 cups), not an Imperial gallon (~4.54 liters).

CC, I'm so sorry that you are going through this.  Please drop in once in a while and let us know how you're doing.  You'll both be in my prayers.

-Mary

Part of the charm of a good naan is that some areas are thicker and fluffy, and some are thin and crisp.  You won't get that using a rolling pin.  You have to pat and stretch it instead.  Another thing, that uneven-ness prevents it from puffing up like a balloon, or pocket pita.

-Mary

Quote from: Chilli Prawn on October 10, 2006, 10:45 AM
Asafoetida...It should be used very sparingly 

I'll agree with that!!  And it smells up the kitchen something awful.  I keep it in a closed container inside a jar that is tightly sealed.  If they are using it in BIR kitchens, I'm surprised it doesn't smell up the whole place with that unmistakable odor.

It's even possible that the chef at the BIR where she worked found Darth's recipe and uses it!
Or maybe she worked at the very same BIR that Darth learned his recipe from. ;D