Pakashastra

Pakashastra

Friday, January 16, 2015

Vegetable Medley



Ingredients:

Baby Carrots - 1 lb (~ 450gms)
Tender French Beans - 1/2 lb (~ 225 gms)
Red Bell Peppers / Capsicum - 1
Yellow Bell Peppers / Capsicum - 1
Red Onion - 2 medium sized
Dill Leaves, chopped - 1/8 cup
Olive Oil - 2 tablespoons
Freshly Ground Pepper Powder - 1 teaspoon
Garlic, minced - 1 teaspoon
Mixed Dried Herbs - 1 1/2 teaspoons
Red Chilli Flakes - 1 teaspoon (optional)
Salt to taste

Method:


  1. Preheat the oven to 400F (~ 200 C).
  2. Line a baking tray with a foil. 
  3. Wash all the vegetables thoroughly.
  4. Cut french beans into half.
  5. Cut bell peppers into 1" long pieces.
  6. Cut onions into halves and each half into 6 pieces.
  7. Take all the vegetables and chopped dill leaves in a large mixing bowl. Sprinkle little salt and 1/2 teaspoon of freshly ground pepper. Toss well.
  8. In a mixing bowl, whisk together olive oil, minced garlic, dried herbs, red chilli flakes, 1.2 teaspoon freshly ground pepper and a little more salt. So not forget that you have already sprinkled some salt on the vegetables.
  9. Pour this whisked mixture on the vegetables. Toss well.
  10. Spread the vegetables on the lined baking tray.
  11. Roast for about 15 minutes.
  12. Remove the tray out from the oven, toss the vegetables and place the tray back.
  13. Roast for another 10 minutes or until a skewer can be inserted easily into the carrots.
  14. Serve.





Monday, January 12, 2015

Tofu Masala


Ingredients:

Onion - 3
Ginger, chopped - 2 tablespoons
Garlic Cloves - 6
Tomatoes - 5
Tofu - 600gms
Big Green Chillis - 3
Cooking Oil - 4 teaspoons
Butter - 1 tablespoon
Nigella Seeds - 1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Garam Masala Powder - 2 teaspoons
Red Chilli Powder - 2 teaspoons
Sugar - 1 teaspoon
Salt - to taste
Kasoori Methi - 1 1/2 tablespoons
Fresh Cream - 3 tablespoons

For Garnishing:

Coriander Leaves


Method:
  1. Chop onions and garlic.
  2. Boil tomatoes until they turn soft and their skin starts peeling off. Let them cool down.
  3. Cut tofu into 1/2 inch pieces.
  4. Heat 1 teaspoon of oil in a pan, slightly roast the tofu pieces. Transfer them into a bowl and keep them aside.
  5. Now heat 2 teaspoons of oil in the same pan.
  6. Add chopped onions. Saute for a minute.
  7. Add ginger and garlic. Saute until onions turn brown. Once cooled, blend into smooth paste.
  8. Heat 1 teaspoon oil in a pan. 
  9. Add butter.
  10. When the butter melts, add nigella seeds.
  11. When the nigella seeds start sizzling, add the green chillis. Saute until white and brown patches are formed on the chillis.
  12. Add onion paste. Mix well and cook for 3-4 minutes.
  13. Discard the skin of the boiled tomatoes and puree them.
  14. Add tomato puree, garam masala, cumin powder, coriander powder, red chilli powder, turmeric, salt and sugar to the onion mixture. Pour a little water (you can use the water used for boiling tomatoes) to adjust the consistency of the gravy. Mix well and cook on low flame for 5-10 minutes
  15. Add the tofu pieces. Continue to cook for another 5 minutes
  16. Rub kasoori methi between your palms to coarsely powder. Add this to the cooking gravy. Mix well.
  17. Now pour fresh cream, mix well and cook for 2-3 minutes. Turn off the heat.
  18. Garnish with coriander leaves. 
  19. Serve hot.

Friday, January 9, 2015

Roasted Brussels Sprouts



Ingredients:

Brussels Sprouts - 2lbs (~900gms)
Garlic Powder - 1/2 teaspoon
Balsamic Vinegar - 2 teaspoons
Salt to taste
Freshly Ground Pepper Powder - 1 teaspoon
Red Chilli Flakes - 1 teaspoon
Olive Oil - 2 tablespoons
Parmesan Flakes/Grates - 2 tablespoons


Method:


  1. Preheat the oven to 400F (204C).
  2. Wash the brussels sprouts thoroughly in water.
  3. Cut any brown end of stem, if present, from each sprout.
  4. Cut them into halves. If they are very small, leave them as is.
  5. In a small bowl, whisk together garlic powder,  balsamic vinegar, salt, pepper powder, red chilli flakes and olive oil. Pour it on the sprouts.
  6. Toss the sprouts thoroughly so that the oil mixture coats well.
  7. Transfer the sprouts into a baking tray.
  8. Roast in the oven for about 15 minutes.
  9. Remove from the oven, stir/toss the sprouts.
  10. Place the tray back in the oven and roast for another 10 minutes, until the sprouts brown slightly.
  11. Serve hot garnished with Parmesan flakes/grates.