Pakashastra

Pakashastra

Saturday, February 28, 2015

Whole Wheat Bread


Ingredients:

Whole Wheat Flour - 3 cups + for dusting
Instant Active Dry Yeast - 2 tablespoons
Milk Powder - 2 tablespoons
Sugar (Brown/White, small granules) - 4 tablespoons
Salt - 2 teaspoons
Olive Oil - 3 tablespoons (you can use sunflower oil instead) + greasing
Lukewarm Water - 325 ml

For Aids:

A metal/glass bowl
Baking Loaf Tins - 2 tins of 2lb or 1 tin of 4lb
Thin kitchen cloth/muslin cloth  to cover the dough


Method:

  1. Grease the loaf tins. Keep aside.
  2. Take whole wheat flour, yeast. milk powder, sugar and salt in a large mixing bowl. Mix it thoroughly using a whisk.
  3. Add oil and lukewarm water. Knead well into a soft dough.
  4. Transfer the dough onto a lightly floured surface. Knead thoroughly for good 10- 15 minutes.
  5. Shape the dough into a large ball and place it in the greased bowl. Cover the dough ball with the kitchen cloth and place it in a warm place for about 30mins for the volume of the dough to double.
  6. On a lightly floured surface, knead the dough ball for about a minute.
  7. Shape the dough like that of the loaf tin. Ensure that the top surface is smooth.
  8. Place the tin in a warm place for 30 more minutes, until the dough has rise above the tin level.
  9. Meanwhile, preheat the oven to 425F/220C.
  10. Bake for about 30 minutes, until the loaf if firm and browned on the surface. When you tap the bottom of the tin, it should sound hollow.
  11. Place the tin on a cooling rack for about 10 minutes. 
  12. Unmould, slice and serve as you like.

Tuesday, February 17, 2015

Stuffed Mushrooms with Spinach & Cheddar Cheese

Ingredients:



Large White Mushrooms - 20

For Stuffing:

Olive Oil - 2 teaspoons
Butter - 2 teaspoons
Garlic Cloves - 2
Onion - 1 medium
Spinach - 1 bunch
Red Chili Flakes - 1 teaspoon
Salt to taste
Bread Crumbs - 3/4 cup
Sharp Cheddar Cheese, grated - 4 oz (approx, 1 1/2 cups)


For Aids:

Baking Trays


Method:

  1. Chop onion.
  2. Mince garlic.
  3. Finely chop spinach.
  4. Preheat the oven to 375 F/190 C.
  5. Grease the baking trays with little oil. Keep aside.
  6. Wash the mushrooms thoroughly.
  7. Pull out the stems from all the mushrooms.
  8. Place all the mushroom caps in the baking tray, with the stemmed side facing down. Bake for about 10 minutes, until they are tender. If the mushrooms are smaller in size, they might need to be baked for lesser time. Remove them out of the oven.
  9. While the mushrooms are baking, finely chop the mushroom stems.
  10. Pour oil in a pan.
  11. Add butter.
  12. When the butter melts, add chopped mushroom stems, saute for a minute.
  13. Add minced garlic. Saute until mushrooms are tender.
  14. Now add chopped onion. Saute until they turn translucent.
  15. Add chopped spinach, salt and red chili flakes. Saute until the leaves are wilted and all the water is evaporated,
  16. Turn off the heat, add bread crumbs and grated cheese. Mix well. 
  17. Scoop out 2-3 teaspoons of the stuffing fill each mushroom. Place them back in the baking tray and bake for another 12-15 minutes.
  18. Serve hot.


Friday, February 13, 2015

Quinoa, Kale and Pomegranate Salad

Serves: 2


Ingredients:

Quinoa - 1/2 cup
Water - 1 cup
Salt - 1/2 teaspoon

Pomegranate Seeds - 1/2 cup
Fresh Kale, finely chopped - 2 cups
Pecans/Walnuts - 1/2 cup
Mozzarella Cheese, shredded - 1/4 cup

For dressing:

Olive Oil - 2 teaspoons
Balsamic Vinegar - 1 teaspoon
Garlic Clove - 1
Sriracha (Hot Chili) Sauce - 2 teaspoons
Salt - 1/2 teaspoon


Method:

  1. Wash quinoa thoroughly in water.
  2. Bring water to rolling boil.
  3. Add 1/2 teaspoon salt and quinoa to boiling water. Set the flame to low, cook covered for about 15 minutes until all the water is absorbed. Gently it fluff it up using a fork. Set aside to cool down.
  4. In a small bowl, whisk together all the ingredients for dressings.
  5. In a mixing bowl, take cooked quinoa, chopped kale, pomegranate seeds and pecans.Toss well.
  6. Now pour the prepared dressing and toss until well mixed.
  7. Garnish with shredded mozzarella.
  8. Serve.