Pakashastra

Pakashastra

Tuesday, September 20, 2016

No Churn Peach Ice Cream

Serves: 4 - 6


Ingredients:

Fresh and Ripe Peaches - 5
White Sugar - 3 tablespoons
Lemon Juice - 2 teaspoons
Half and Half Milk - 1/4 cup (you can use Whole Milk instead)
Cornflour - 2 tablespoons
Heavy Whipping Cream - 2 cups
Vanilla Extract - 2 teaspoons
Sweetened Condensed Milk - 1 tin (140 oz/397 gms)


For Aid:

Flat Bottomed Glass or Metal containers


Method:

  1. Peel 2 peaches and chop them into small cubes.
  2. In a small bowl, mix peach cubes, sugar and lemon juice. Freeze it to form candied peach cubes.
  3. In another bowl, mix half and half milk and cornflour. Keep aside.
  4. Peel the remaining 3 peaches, discard the pit and puree the pulp.
  5. In a bowl, whip heavy cream until it turn foamy, using an electric mixer on medium speed.
  6. Add vanilla extract and condensed milk. Whisk until well combined.
  7. Now add diluted half and half milk and cornflour and peach puree. Mix gently until well combined.
  8. Transfer the mixture into a flat bottomed glass or metal container. Freeze for 2-3 hours.
  9. Now add the frozen candied peach cubes. mix well and place the container back in the freezer for 7-8 hours.
  10. Scoop and serve as needed.


Thursday, September 8, 2016

Classic Vanilla Cupcake

Yields: 16-18 cupcakes


Ingredients:

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:

Cupcake Trays
Cupcake Liners


Method:

  1. Preheat the oven to 350F/180C.
  2. Ready the cupcake trays with liners. Keep aside.
  3. In a small bowl, whisk together Ener - G and warm water. Whisk thoroughly to remove any lumps. Keep aside.
  4. In another bowl, take cake flour, baking powder, baking soda, salt and sugar. Mix well until well combined. 
  5. Now cut the soft butter through the flour. Mix it thoroughly until you get a crumbly texture.
  6. In another bowl, mix together diluted Ener-G, vanilla extract and yogurt. Mix until well combined.
  7. 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.
  8. Now add milk slowly and gently mix until well combined. If using an electric mixer, use low speed.
  9. Pour this batter into cupcake liners until they are 2/3 filled.
  10. Bake for 14-15 minutes or until the skewer inserted in the center of the cake comes out clean.
  11. Remove the baked cupcakes from the oven and place them on a wire rack to cool down.

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.

Wednesday, August 24, 2016

Garlic Naan (Stove-top method)

Yields: 8



Ingredients:

All-Purpose Flour / Maida - 3 cups + dusting
Whole Wheat Flour  - 1 cup  (you can use all-purpose flour instead)
Garlic Cloves - 8, minced
Instant Active Yeast - 3 teaspoons
Sugar - 1 tablespoon
Salt - 2 teaspoons
Warm Milk - 1 cup
Water - 1/2 cup + 2 teaspoons
Ghee/Clarified Butter - 2 tablespoons
Cooking Oil - 2 teaspoons

For Layering on Naan:

Garlic Cloves - 8, finely chopped
Coriander Leaves, finely chopped
Sesame Seeds - 2 teaspoons

Butter for topping


Method:

  1. Take all-purpose flour, whole wheat flour, minced garlic cloves, yeast, sugar and salt in a mixing bowl. Mix thoroughly.
  2. Pour warm milk, 1/2 cup water and clarified butter. Knead it into smooth dough. 
  3. If the dough is too dry, add 2 teaspoons (or a little more depending on the flour quality) of water and continue kneading. The dough must be slightly sticky.
  4. Dust a clean kitchen platform with 1-2 teaspoons of flour and knead the dough thoroughly for 5-10 minutes.
  5. Grease a bowl with 1 teaspoon oil and place the well-kneaded dough smeared with a little oil on top in the greased bowl.
  6. Cover it with a wet muslin cloth and let it rise for about 3 hours until the dough doubles in volume. If the weather is too cold, it might take a little longer to double in volume.
  7. Now knead the dough again for 1 minute.
  8. Make large lemon sized dough-balls. Allow them to rest covered with the muslin cloth.
  9. Heat a griddle.
  10. Start working on a dough ball - Slightly dust a dough ball and roll it into a thick disc. Now flip the disc between your hand palms, slightly stretching it to form an oval shaped disc.
  11. Sprinkle a little finely chopped garlic, coriander leaves and a few sesame seeds on top of the rolled out disc and gently press them into the disc so that they hold onto the disc.
  12. Now carefully lift the rolled out disc and using your hand palm, pat some water on the bottom side of the rolled out disc.
  13. Place the rolled out disc, with the wet side down, on the hot griddle and cover the griddle with lid immediately. Set the flame to medium. In about 30 seconds, remove the lid and you will see large bubbles on the disc.
  14. Turn on another gas burner, set the flame to high, using a kitchen tong place the other side (the side not roasted on the griddle) on open flame until brown patches are formed. Take care not to place it on the flame for long as the naan will burn.
  15. Turn off the open flame. 
  16. Top the hot naan with a dollop of butter. Serve hot with the curry/dish of your choice.