Pakashastra

Pakashastra

Tuesday, June 28, 2016

Upside Down Plum Cake

Serves: 6 - 8


Ingredients:

For topping:

Black Plums, ripened - 4
Granulated Sugar - 3 tablespoons
Butter - 1 tablespoon
Water - 1 teaspoon
Vanilla Extract - 1/2 teaspoon
Lemon Juice - 1/2 teaspoon

For Cake:

Ener - G (Egg Replacer) - 4 1/2 teaspoons
Warm Water - 6 tablespoons
Cake Flour - 1 3/4 cups
Baking Powder  - 1 1/2 teaspoons
Baking Soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Fine Granule White Sugar - 1 cup
Soft Butter - 1/4 cup
Vanilla Extract - 1 tablespoon
Yogurt - 1/2 cup
Cooking Oil - 1/4 cup
Whole Milk - 2/3 cup

For Aid:

8" Round cake pan



Method:

  1. Shred 1 plum, discard the seed.
  2. In a sauce pan, take sugar and 1 teaspoon water. Heat it until the sugar starts caramelizing. 
  3. When the sugar turn golden brown, add shredded plum, vanilla extract and butter. Stir on medium heat until it thickens little bit. Turn off the heat.
  4. Add lemon juice, mix well. Keep aside for cooling down.
  5. Halve the remaining 3 plums, discard the seed and cut them into thin slices. Keep them aside.
  6. Preheat the oven to 250F/180C.
  7. Grease the cake pan.
  8. Now to prepare the cake batter, in a small bowl, whisk together Ener - G and warm water. Whisk thoroughly to remove any lumps. Keep aside.
  9. In another bowl, take cake flour, baking powder, baking soda, salt and sugar. Mix well until well combined. 
  10. Now cut the soft butter through the flour. Mix it thoroughly until you get a crumbly texture.
  11. In another bowl, mix together diluted Ener-G, vanilla extract and yogurt. Mix until well combined.
  12. Pour the wet ingredients to the dry ingredients and mix gently until well combined. If you using an electric mixture, use medium speed while mixing.
  13. Now add milk slowly and gently mix until well combined. If using an electric mixer, use low speed.
  14. Now spread the prepared plum sauce evenly on the bottom of the cake pan,
  15. Arrange the plum slices in a circular fashion with each slice slightly overlapping the other to form one full layer.
  16. Now pour the batter on top of the plum slices.
  17. Bake for 30-40 minutes or until the skewer inserted in the center of the cake comes out clean.
  18. Remove the cake pan from the oven, turn it upside down and place it on a wire rack to cool down.
  19. Carefully unmould the cake, cut and serve.


Note: To prepare cake flour at home, from every 1 cup of All-Purpose flour, remove 2 tablespoons of flour and add 2 tablespoons of Cornflour. Mix well.

Sunday, June 19, 2016

Pizza Margherita

Serves: 2



Ingredients:

Active Dry Yeast - 1 1/2 teapsoons
Warm Water - 1/3 cup + 1 to 2 teaspoons more
Sugar - 1 teaspoon
All Purpose Flour (Maida) - 1 cup + dusting(1-2 teaspoons)
Salt - 1/3 teaspoon
Olive  Oil - 1 1/2 teaspoons
Corn Meal - 2 teaspoons
Pizza Sauce - 1/2 cup
Fresh Mozzarella Cheese - 1/2 cup
Garlic Salt - 1/2 teaspoon

For Garnishing:

Basil Leaves (I did not use this time)
Oregano (optional)
Red Chili Flakes (optional)

Method:

  1. In a small bowl, take 3 tablespoons warm water, sugar and active dry yeast. Mix well and set it aside until it froths up.
  2. In a mixing bowl, take all-purpose flour, salt and olive oil. Mix gently.
  3. Pour the frothed up yeast and remaining warm water. Knead it into a smooth and soft dough. The dough will be slightly sticky. If it is too dry, add 1-2 teaspoons more, 1 teaspoon at a time and knead well until you get a slightly sticky dough.
  4. Dust a teaspoon of flour on a flat kitchen platform, and knead the dough throughly with both your hand palsm for abpout 8-10 minutes. The dough must be smooth, soft and not rubbery now.
  5. Roll the dough into a large ball and cover it with a cling wrap or a wet & warm cloth.
  6. Set the dough aside to rise for about an hour until it doubles in volume.
  7. Grate mozzarella cheese. Keep aside.
  8. Preheat the oven to 450F(~230C).
  9. Grease a a pizza pan. Keep it aside. I used a rectangle baking sheet. You can use a pizza stone instead.
  10. Sprinkle a little corn meal on a pizza peel or a large baking sheet. 
  11. Place the pizza dough on the dusted pizza peel or baking sheet, without punching down the dough, pat it down with your palm to stretch it out into a 1/4" thick round or a rectangle. Dust a little cornmeal if it sticks to your palms.
  12. Fold all the sides (about 1/2" width) to slightly the thicken the sides.
  13. Spread the pizza sauce over the stretched out dough leaving out the thickened sides.
  14. Spread the grated mozzarella cheese. 
  15. Sprinkle garlic salt over the cheese layer.
  16. Transfer the stretched out pizza dough into the greased pizza pan/baking sheet or pizza stone.
  17. Bake for 8-10 minutes until the dough is crisp and slightly browned and the cheese bubbles up and turns golden brown in spots.
  18. Remove from the oven, transfer into a serving plate. 
  19. Sprinkle some basil leaves, if using.
  20. Cut into wedges or any other desired shape. I made rectangle pieces as I made a rectangle pizza.
  21. Serve hot with oregano, red chili flakes and some marinara sauce.




Wednesday, June 15, 2016

Butternut Squash Soup

Serves: 6


Ingredients:

Butternut - 1 small (approx. 2lb size)
Olive Oil - 2 teaspoons + 1 teaspoon + greasing
Salt - 1/2 teaspoon + more for taste
Peppercorn Powder - 1/2 teaspoon + 1 teaspoon
Butter - 1 tablespoon
Garlic Cloves - 4
Onion - 1 small
Coconut Milk - 1 1/2 cups
Vegetable Broth  - 1 cup
Italian Herbs Powder - 1 teaspoon


For Aid:

Cookie Tray


Method:

  1. Preheat oven to 400F.
  2. Vertically, halve the butternut squash.
  3. Chop onions and garlic cloves.
  4. Smear 2 teaspoons of olive oil on both halves of the butternut squash.
  5. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon peppercorn powder.
  6. Place the butternut squash halves in a greased cookie tray and bake for about 40 minutes until the pulp of the squash is soft.
  7. Remove the squash from the oven and scoop out the pulp. Keep it aside.
  8. Meanwhile, heat 1 teaspoon olive oil in a pan. Add butter.
  9. When the butter melts, add chopped onions and then garlic. Saute until onion turns translucent in color.
  10. Add pepper powder and saute for a minute.
  11. Take the the pulp of squash, sauteed onions and garlic, salt and coconut milk. Blend into smooth puree.
  12. Transfer the blended puree into a sauce pan, add vegetable broth and Italian herbs powder. Bring it to a boil and turn off the heat. I prefer this soup thick, if you prefer thinner consistency, you can adjust the consistency of the soup by adding a little more vegetable broth of coconut milk. If you do so, adjust the salt and peppercorn powder accordingly.
  13. Serve hot with some peppercorn powder sprinkled on top. You can drizzle 1-2 teaspoons of fresh cream on the soup if you like.