Pakashastra

Pakashastra

Saturday, July 26, 2014

Kaju Katli


Ingredients:

Cashew Nuts - 2 cups
Sugar - 1 cup
Water - 1/2 cup
Rose Essence - 1/2 teaspoon
Ghee - 2 teaspoons
Milk - 2 tablespoons


Other Tools/Utensils Required:

A spoon/spatula
Wax Papers - 2 sheets (you can use thick clean plastic sheets instead)
A wide plate with edge (or use a wide vessel or bowl instead)
A Roti Rolling Board or Pin
A small bowl with 1/4 cup water



Method:

  1. Take cashew in a blender and blend it continuously into fine powder. If your blender has a transparent lid, you could see through the lid to check if it is finely powdered. Do not stop the blender and open the lid to check this. Make sure you do not blend too much as the cashew nut powder will start becoming sticky like a paste. Note that once it is powdered fine, it might look a little coarse, which is OK. Keep it aside.
  2. Grease a wide plate/vessel/bowl and the spoon or spatula with little ghee. Keep them aside.
  3. In a pan, boil sugar an water. 
  4. Add rose essence.
  5. Boil until  the sugar syrup reaches single thread consistency. To help check the consistency, take a drop of the liquid between your index finger and thumb and pull your fingers apart. There should be a thread like formation between the two fingers. Or, take 1/4 cup of water in a small bowl, pour 1-2 drops of syrup into the water. You should now be able to see thread like or web like formation in the cup. This formation will not dissolve immediately in water.

  6. Add powdered cashew nuts and stir continuously on medium flame until the mixture starts leaving the sides of the pan.There might be some small lump like formations, which is OK as they will break down on kneading.
  7. Pour into the greased plate. Do not scratch the pan to remove the left-over mixture. 
  8. Using a spoon/spatula mix it until it cools down until you can handle with your palm. Do not let it cool down too much as the mixture will start hardening. The hotter the mixture the better the result. To help you knead hotter mixture, grease your palm with little ghee and try kneading from the sides and then mix it all together into smooth and a soft dough. If the dough seems to dry at this stage and edges start cracking, add 1 tablespoon milk. Continue to knead until you get a smooth and soft dough. Add another tablespoon of milk if required.
  9. Make a single large ball of this dough.
  10. Place it in the centre of a wax paper.
  11. Place another wax paper on top of the ball.
  12. Press it using a roti rolling board evenly to get a nearly 1/2cm thick disc.
  13. Remove the wax paper on top and allow it cool down little bit.
  14. Now grease a knife with little ghee and cut the disc into diamond shapes.
  15. Once cooled completely separate the pieces.
  16. Serve or store in an air-tight container for 3-4 days.


Tuesday, July 22, 2014

Strawberry Parfait


Ingredients:

Fresh Strawberry - 20
Fine Granule Sugar - 1/2 cup
Pineapple Flavor Jelly Packet - 1 (I used Weikfield, you can use any other flavor instead)
Cream Cheese - 1 1/4 cups
Sour Cream - 3/4 cup
Almond Extract - 1 teaspoon
Cashew Biscuits - 12 (I used Good Day Biscuits, you can use any other varieties instead)
Honey - 1/8 cup
Chocolate Syrup - 1/4 cup


For Decorating: (optional)
A few Strawberry Slices
A few Fresh Mint Leaves

For Serving:

Stemmed Glasses - 6



Method:

  1. Prepare the pineapple jelly as per the instructions in the packet. Allow it to set.
  2. Wash strawberries, discard the attached leaves and cut them into small pieces.
  3. Macerate strawberry pieces in 1/4 cup sugar for about 30 minutes in refrigerator.
  4. In a mixing bowl, take cream cheese, sour cream, 1/4 cup sugar and almond extract. Whisk well to get a creamy mixture. Place it in the refrigerator.
  5. Roughly break the cashew biscuits into pieces. Keep aside.
  6. Cut the prepared jelly into small cubes. Keep aside.
  7. Arrange the stemmed glasses on a flat surface.
  8. Divide the cashew biscuit pieces equally among all the glasses.
  9. Now top it with 2-3 tablespoons of macerated strawberry pieces.
  10. Pour 2-3 tablespoons of cream cheese & sour cream mixture.
  11. Now pour a tablespoon of chocolate syrup all through the edges of top layer of cream cheese & sour cream mixture.
  12. Top it with a layer of 2 tablespoons of macerated strawberry pieces.
  13. Pour a teaspoon of honey on top of the starwberry layer.
  14. Now pour 2 tablespoons of cream cheese & sour cream mixture.
  15. Layer on top with the jelly cubes.
  16. Refrigerate until you serve or for atleast 3-4 hours.
  17. Place a strawberry slice and mint leaves on top before serving.

Rice Vermicelli Lemon Bhath


Ingredients:

Instant Rice Vermicelli (I used Anil brand) - 250 grams
Turmeric Powder - 1/4 teaspoon
Salt to taste
Lemon Juice - 2 tablespoons

For Seasoning:

Cooking Oil - 2 tablespoons
Peanuts - 1/8 cup
Bengal Gram - 1 tablespoon
Black Gram  - 1 tablespoon
Mustard Seeds - 1 teaspoon
Cumin Seeds - 1/2 teaspoon
Dry Red Chilli - 1
Curry Leaves - 6
Green Chillis - 4

For Seasoning:

Coriander Leaves, chopped - 1/8 cup (loosely filled)


Method:

  1. Take rice vermicelli in a large bowl.
  2. Boil approximately 2 liters of water and pour it on rice vermicelli.
  3. Cover the bowl with a lid for about 5-10 minutes.
  4. Drain the water from vermicelli using a strainer/colander.
  5. Let the vermicelli cool down completely in the colander. Any water content left over will drain out if placed in the colander to cool down.
  6. Slice green chillis.
  7. Add turmeric powder and salt to the vermicelli and mix gently to combine, using a fork. Keep aside.
  8. In a large pan, heat oil.
  9. Add peanuts and roast until they start spluttering.
  10. Add bengal gram, black gram, mustard seeds, cumin seeds, dry red chilli pieces, sliced green chillis and curry leaves.
  11. When the mustard seeds start spluttering, add vermicelli, set the flame and low and mix gently to combine well.
  12. Once well mixed, set the flame to medium and toss well for 5-10 minutes.
  13. Turn off the heat, add lemon juice, mix gently to combine.
  14. Garnish with chopped coriander leaves.
  15. Serve hot.