Pakashastra

Pakashastra

Sunday, June 28, 2015

Eggless Brownie

Yields: 12 pieces




Ingredients:

All-purpose Flour (Maida) - 1 1/2 cups (I use unbleached)
Cocoa Powder - 1/2 cup + dusting
Baking Powder - 3/4 teaspoon
Baking Soda - 1 1/2 teaspoon
Salt - 1 teaspoon
Thick Coffee Decoction - 3/4 cup
Whole Milk - 3/4 cup
Vegetable Oil - 1/3 cup
Vanilla Extract - 2 teaspoons
Brown Sugar - 1 1/2 cups
Bittersweet Chocolate Chips - 1/2 cup



Method:

  1. Preheat the oven to 425F/ (~160C).
  2. Grease a 9x9 inch cake tin. Dust the pan evenly with some cocoa powder. I used 8X8 inch tin, resulting in taller brownie pieces than the normal serving size.
  3. Sprinkle some cocoa powder on the chocolate chips to coat them evenly. Keep aside.
  4. Sift together maida, cocoa powder, baking powder, baking soda and salt, twice.
  5. In another bowl mix all the wet ingredient - coffee decoction, whole milk, vegetable oil and vanilla extract.
  6. Add brown sugar to the wet ingredients. Mix well.
  7. Add the sifted flour to the wet ingredients, mix using a spatula, until well combined.
  8. Add chocolate chips. Mix gently.
  9. Pour the batter to the prepared tin.
  10. Bake for about 35-40 minutes or until the skewer inserted in the centre comes out clean.
  11. Remove the tin from the oven, place on a wire rack and allow it cool down little bit. 
  12. Cut into squares, serve warm topped with hot chocolate sauce or caramel sauce, topped with pounded peanuts. Add a dollop of vanilla ice cream, if required.
Note: You could add some chopped walnuts, pecans to the batter.


Saturday, June 6, 2015

Baked Eggless Cake Donuts / Doughnuts with Chocolate Glaze

Yields: 12 donuts



Ingredients:

All-Purpose Flour (Maida) - 2 cups
Baking Powder - 2 teaspoons
White Sugar, very fine granules - 2/3 cup
Salt - 1 teaspoon
Nutmeg Powder - 1 teaspoon
Soft Butter - 1/2 stick (4 tablespoons)
Plain Curd/Yogurt - 1/2 cup
Whole Milk - 1/2 cup
Vanilla Extract - 2 teaspoons
Egg Replacer - 3 teaspoons
Luke Warm Water - 4 tablespoons


For Chocolate Glaze:

Semi-sweet Chocolate Chips - 1/2 cup
Butter - 2 tablespoons
Vanilla Extract - 1 teaspoon
Water - 2 teaspoons
Honey - 2 teaspoons (use light corn syrup if you prefer)
Sprinkles, if required

Aids:
Donut Pan - 2 or bake twice with 1.
If you do not have a donut pan, use a muffin tray or bundt muffin tray





Method:

  1. Preheat the oven to 350F/ 180C
  2. Sift maida and baking powder twice together.
  3. Mix egg replacer with warm water. Keep it aside.
  4. In a mixing bowl, take sifted flour, sugar, salt and nutmeg powder. Mix well.
  5. Cut the butter through the flour, either using a pastry cutter or your palms. Mix well until the flour mixture is crumbly and butter had mixed uniformly.
  6. Add vanilla extract, egg replacer mixture, whole milk and yogurt. Mix gently until well combined. Do not over mix. The batter will have a dropping consistency
  7. Using a spoon or a piping bag, fill each donut mould with the batter until they are 3/4th  filled.
  8. Bake for 8-10 minutes or until they slightly brown and spring back when touched.
  9. Take the pan out from the oven and let it sit for 3-4 minutes. 
  10. Transfer the donuts onto a wire rack and allow them to cool down little bit.
  11. Meanwhile for chocolate glaze, take all the ingredients in a microwave safe bowl. Heat for 20 seconds. Take it out from oven, mix well and place it back in oven for 20 seconds. Repeat until the chocolate melts into a smooth and creamy texture.
  12. Dip one side of the donut into the chocolate glaze, and place on a tray or plate. 
  13. Spread some sprinkles on the glaze. Repeat the steps 12-13 for all the remaining donuts.
  14. Serve. Left-overs can be stored in an air-tight box for 1-2 days

Donut Recipe adapted from Epicurious.

Friday, May 8, 2015

Baba Ganoush

Serves: 4



Ingredients:

Eggplant - 2 small or 1 medium
Garlic, minced - 2 cloves
Peppercorns, freshly ground - 1 teaspoon
Olive Oil - 1 tablespoon +  1 teaspoon for drizzling
Lemon Juice - 2 teaspoons
Tahini - 3 tablespoons
Salt - to taste

For Garnishing:

Paprika - 1 teaspoon
Parsley, chopped - 2 tablespoons (use Cilantro instead)


Method:

  1. Place the eggplant on open flame on a as stove and roast it until the skin is completely charred on all sides. You need to keep turning the eggplant to get it uniformly charred on all the sides. If you do not have a gas flame, follow step 2 or 3.
  2. Place the eggplant on red hot charcoal until the skin on all sides is uniformly charred. If you do not have charcoal too, follow step 3.
  3. Preheat the oven to 450F(~232C). Line a baking tray with aluminium foil. Place the eggplant on the baking tray and roast them until it is soft with shrunken skin. You should be able to easily insert a skewer into the eggplant. I prefer this step to avoid mess of juice oozing out on the gas stove.
  4. Place the roasted eggpalnt on a plate and carefully remove the charred skin. Clean up the eggplant to get clean pulp without any charred skin remaining.
  5. Using a fork mash the eggplant pulp. Or pulse it a couple of times in a blender.
  6. Blend the mashed pulp, minced garlic, freshly ground peppercorns, olive oil, lemon juice, tahini and salt together until it forms a coarse paste. 
  7. Transfer into a serving bowl, drizzle a teaspoon of olive oil, sprinkle paprika and garnish with chopped parsley.
  8. Serve as a dip with pita bread, tortilla chips or baguette or store in an air tight container for upto a week and serve when required.