Pakashastra

Pakashastra

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.

Thursday, July 17, 2014

Eggless Chocolate Cake - Type 2


Ingredients:

All Purpose Flour - 3 cups
Baking Soda - 2 teaspoons
Unsweetened Cocoa Powder - 1/2 cup (loosely filled)
Cinnamon Powder - 1/2 tsp
Salt - 1/2 teaspoon
Fine Granule Sugar - 1 3/4 cups
Vanilla Essence - 2 teaspoons
White Vinegar - 2 tablespoons
Water - 1 3/4 cups
Vegetable/Canola Oil - 1/2 cup

Method:

  1. Preheat the oven to 180C/350F.
  2. Grease and dust two square cake tins of 8.5".
  3. Sift together all purpose flour, baking soda, cocoa powder, cinnamon powder and salt. Sift 2-3 times so that the cocoa powder is well combined.
  4. In a large mixing bowl, take sugar, vanilla essence, white vinegar and water. Stir until the sugar dissolves.
  5. Pour oil.
  6. Now fold in the sifted flour. Mix gently using a spatula until well combined.
  7. Pour the batter into prepared tins.
  8. Bake for 40 - 45 minutes or until the skewer inserted in the center of the cake comes out clean.
  9. Place the cake tins on the wire rack to cool down.
  10. Unmould, cut and serve.