Pakashastra

Pakashastra

Tuesday, November 25, 2014

Chekka Vadalu / Chekkalu / Pappu Chekkalu


Ingredients:

Green Chillis - 6
Curry Leaves - 15
Ginger - 1 inch long piece
Soft Butter - 2 tablespoons
Red Chilli Powder - 1 teaspoon (optional)
Salt to taste
Rice Flour - 2 cups
Bengal Gram - 1/4 cup
Water - 1 cup
Oil for deep frying

For Aid:

A few 6 inch squares of Wax/Butter paper sheets

or

Clear Thick Plastic Sheets - 2 small and Cooking Oil - 2 teaspoons

Method:

  1. Soak bengal gram in water for one hour.
  2. Finely shred green chillis, curry leaves and ginger using a blender.
  3. After an hour, drain out the water from bengal gram.
  4. In a large mixing bowl, take butter, shredded green chilli mixture, red chilli powder (if using) salt and bengal gram. Mix until well combined. I prefer using red chilli powder to enhance the look of the chekkalu with tiny red specks of red chilli powder and green specks of green chilli mixture along with adding more spice to them.
  5. Fold in rice flour and mix well. The mixture will have a crumble like texture.
  6. Now pour half cup of water and knead the dough. You might need to add a little more water (depends on the quality of the rice flour) - add little by little until the dough forms a lump. Getting the right dough consistency is must to get crispy chekkalu. When you pinch out a small portion of the dough, it should kind of break and not be sticky. 
  7. Take small portions (about a tablespoon) of the dough and make smooth dough balls.
  8. Heat oil in a wok.
  9. Place a dough ball between two wax paper sheets and press it into thin disc.
  10. Make a batch of about 7-8 discs.
  11. Before the oil reaches smoking point, set the flame to medium-low and deep fry the discs until the color of bengal gram changes slightly brown. Noe the discs should be crisp.
  12. Remove from oil and place them on kitchen tissue. 
  13. Repeat steps 9-12 until all the dough is used up.
  14. Serve. To store, once cooled transfer into an air tight container.

Saturday, November 22, 2014

Veg Seekh Kabab


Ingredients:

Cooking Oil - 2 tablespoons
Caraway Seeds (shahjeera) - 1 teaspoon
Green Chilli, chopped - 1 tablespoon
Ginger, minced - 1 tablespoon
Carrots, grated - 1 cup
French Beans, finely chopped - 1 cup
Cabbage, finely chopped - 1 cup
Dry Green Peas, boiled - 1/2 cup
Spice Powder - 2 teaspoons
Salt to taste
Fried Gram, powdered - 1/4 cup
Potato, boiled and mashed - 2 cups
Bread Crumbs - 1/2 cup
Chaat Masala - 2 teaspoons

For Aid:

Satay Sticks - 12



Method:

  1. Soak the satay sticks in water one hour.
  2. Meanwhile, heat oil in pan.
  3. Add caraway seeds. 
  4. When the caraway seeds start sizzling, add chopped green chillis and then minced ginger. Saute for a minute.
  5. Add grated carrot, chopped beans, cabbage and green peas. Saute for 5 minutes until they turn little soft.
  6. Now add salt and spice powder. Saute for 2-3 minutes until the mixture is dry and has no traces of water (of sauteed vegetables or vapors) at the bottom. Turn off the flame and allow it to cool down to room temperature.
  7. Using a blender, coarsely shred the sauteed vegetables.
  8. Transfer the shredded vegetables into a mixing bowl. 
  9. Add fried gram powder, mix well.
  10. Now add mashed potatoes and mix well.
  11. Add bread crumbs and mix until well combined. 
  12. Divide the mixture into small lemon sized balls.
  13. Take a satay stick and using your palm clasp a ball prepared from the mixture to the satay stick, in an elongated shape of the kabab.
  14. Place them on a preheated griddle, on low flame, roast all sides until slightly brown by turning sides often. Do not smear/pour any oil. The best way is to grill the kababs.
  15. Sprinkle a pinch of chaat masala on each kabab.
  16. Serve hot with green chutney.

Thursday, November 20, 2014

Vegan Overnight Oats & Chia Breakfast Pudding


Ingredients:

Rolled (Traditional) Oats - 1/2 cup
Chia Seeds - 1 tablespoon
Soya Milk - 1 cup
Cinnamon Powder - 1/4 teaspoon
Maple Syrup - 2 teaspoons
Walnuts, chopped - 1/4 cup
Raspberries - 4 to 5


Method:

  1. Mix oats, chia seeds and cinnamon powder in soya milk. Refrigerate overnight.
  2. Before serving pour maple syrup. Mix well to combine.
  3. Garnish with walnuts and raspberries.
  4. Serve chilled.
Note:
  1. This is a high fiber breakfast so make sure you drink a lot of water throughout the day.
  2. If you do not have Chia seeds you can skip it or try adding Falooda/Basin seeds (I have not tried  Falooda/Basin seeds).
  3. I used Organic Vanilla Flavored Soya Milk which is mildly sweet. You can replace it with any other flavor Soya Milk or use Almond Milk or even the regular low fat milk.
  4. You can replace maple syrup with honey.
  5. Instead of walnuts, use almonds, pecans or mixture of all.
  6. You can use any other fruits like blueberries, strawberries, bananas, apples, etc instead of raspberries.
  7. Increase the quantity of maple syrup/honey if you prefer it sweeter.