Pakashastra

Pakashastra

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

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. 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.

Friday, November 14, 2014

Vegetable Fajita


Ingredients:

Onions - 2
Tomato - 1
Coriander Leaves, chopped - 1 cup
Avocado - 1
Lemon Juice - 2 teaspoons
Peppercorns, freshly ground - 1/2 teaspoon + 1/2 teaspoon
Green Bell Pepper - 1 small
Red Bell Pepper - 1 small
Carrots - 2
French Beans - 10
Broccoli - 12 small bite sized florets
Zucchini - 1 small
Sweet Corn - 1/2 cup
Paneer/Tofu - 100gms
Olive Oil - 2 tablespoons
Garlic Cloves - 4
Red Chili Flakes - 1 teaspoon
Roasted Cumin Powder - 1 teaspoon
Salt - to taste
Corn/Flour Tortillas - 6


Method:

Avocado Mixture: (or use Guacamole)

  1. Halve the avocado and discard the pit.
  2. Scoop out the green pulp into a bowl.
  3. Mash the pulp, add 1/2 teaspoon freshly ground peppercorns, salt and lemon juice. Mix until well combined.
  4. Cover and keep aside.
Onion Tomato Mixture: (or use Salsa)
  1. Chop 1 onion and 1 tomato.
  2. Add salt, 2 tablespoons of chopped coriander leaves.
  3. Mash little bit - the veggies should still be chunky. 
  4. Cover and keep aside.


Sauteed Vegetables:

  1. Slice onions.
  2. Julienne carrots, french beans, green & red bell peppers.
  3. Cut zucchini into thin slices.
  4. Cut paneer/tofu into finger sized pieces.
  5. Mince garlic cloves.
  6. Heat oil in a wok.
  7. Add 1/2 teaspoon freshly ground peppercorns. Saute for a few seconds.
  8. Add minced garlic. Saute for half a minute.
  9. Add all the vegetables - onions, carrots, french beans, green bell peppers, red bell peppers,broccoli, zucchini and sweet corn. Add paneer/tofu pieces. Saute for 2 minutes.
  10. Sprinkle salt, cumin powder and red chili flakes, Saute the vegetables for a few minutes until they are cooked but still crunchy, firm and hold shape; al dente. Turn off the flame.
Assembling Fajita:
  1. Heat a griddle.
  2. Place a tortilla on the griddle and heat it until small brown specks form on the bottom side.
  3. Flip the side and heat until small brown specks form.
  4. Place the tortilla in a plate.
  5. Place a cup of sauteed vegetables through the centre of the tortilla. 
  6. Top it with 2 tablespoons of avocado mixture and then 2 tablespoons of onion+tomato mixture. 
  7. Wrap the sauteed vegetables by bringing the two sides of the tortilla on either side of the sauteed vegetables together and place them tightly one above the other.
  8. Serve immediately.