Pakashastra

Pakashastra

Friday, April 29, 2016

Avocado Raw Icecream

Serves: 4 to 6



Ingredients:

Avocado, ripened - 3
Fresh Mint Leaves - 7 to 8 (optional)
Lemon Juice - 1 tablespoon
Agave Nectar - 1 cup (try using Sugar instead, if you prefer)
Salt - a pinch
Fresh Cream - 1 1/2 cups


Method:

  1. Halve the avocados and scoop out the pulp.
  2. Take the avocado pulp, fresh mint leaves, lemon juice agave nectar and salt in a blender and blend into smooth puree.
  3. Now add fresh and blend until the mixture is creamy.
  4. Pour into a flat bottomed glass or metal container and freeze for 4-5 hours.
  5. Chop the frozen mixture into small pieces and blend until it is smooth without any lumps. Be quick so that it does not melt.
  6. Transfer the blended mixture back to the flat bottomed glass or metal container and freeze for 7- 8 hours.
  7. Scoop out the icecream and serve topped with chocolate sauce / ganache.

Friday, April 22, 2016

Dahi Batata Puri

Ingredients:

Puris - 20 to 25

Boiled Potato - 3
Onion - 1
Fine Sev - 1 cup
Coriander Leaves, chopped - 1/4 cup
Chaat Masala - 2 teaspoons
Dry Roasted Cumin Powder - 2 teaspoons
Red Chutney - 1/2 cup (click here for recipe)
Green Chutney - 1/2 cup (click here for recipe)
Dates and  Tamarind Chutney - 1/2 cup (click here for recipe)


For Dahi:

Whole Milk Yogurt/Curd - 4 cups
Chaat Masala - 1 1/2 teaspoons
Dry Roasted Cumin Powder - 1 teaspoon
Black Salt - 2 teaspoons
Sugar - 4 teaspoons



Method:

  1. Prepare dahi by whisking all the ingredients mentioned under "For Dahi" together until creamy. Refrigerate until use.
  2. Peel and chop potatoes.
  3. Chop onions.
  4. Arrange a few puris in a serving plate.
  5. Carefully break the top of puris. 
  6. Now place a few chopped potato pieces, then a few chopped onion pieces.
  7. Pour 1/2 teaspoon each of red chutney, green chutney and dates-tamarind chutney.
  8. Now fill the puris with prepared dahi.
  9. Sprinkle a pinch of chaat masala and cumin powder.
  10. Sprinkle fine sev on top of dahi.
  11. Pour 1-2 teaspoons of dahi on top if needed.
  12. Garnish with chopped coriander leaves, serve immediately.





Tamarind & Dates Chutney for Chaats

Yields: 1 1/2 to 2 cups


Ingredients:

Pitted Dates - 1/2 cup, tightly packed
Pitted Tamarind - 1/2 cup, tightly packed
Jaggery, Powdered - 1/2 cup, tightly packed
Water - 2 cups
Roasted and Powdered Cumin  - 1/2 teaspoon
Roasted and Powdered Coriander - 1/2 teaspoon
Dry Ginger Powder - 1/2 teaspoon
Red Chili Powder - 3/4 teaspoon
Black Salt to taste

Method:
  1. Boil dates and tamarind in water until dates turn soft.
  2. Add jaggery powder and cook it thickens little bit. Turn off the heat and let it cool down completely.
  3. Blend the cooled mixture into a smooth paste.
  4. Take the blended paste, cumin powder, coriander powder, dry ginger powder, red chili powder and black salt in a small sauce pan and cook it on low flame until it thickens and starts coating the back of the spoon. Turn off the heat and let it cool down completely.
  5. You can prepare this chutney well in advance and store in an air tight container for a couple of months when refrigerated.