Pakashastra

Pakashastra

Wednesday, December 30, 2009

Eggless Banana Cake


Ingredients:

Overripe Banana - 2 medium sized
All Purpose Flour(Maida) - 1 3/4 cup
Wheat Flour - 1/4 cup
Buttermilk - 2 cups
Powdered Sugar - 2 cups
Baking Soda - 1/2 tsp
Baking Powder - 1/2 tsp
Butter - 1 cup
Milk - 1/2 cup
Vanilla Extract - 1/2 tsp
Walnuts - 1/4 cup, chopped

Method:

  1. Blend bananas into smooth paste.
  2. Sieve all purpose flour, wheat flour, baking powder and baking soda 2-3 times.
  3. In a large mixing bowl, take butter, powdered sugar, vanilla extract and beat well until it is fluffy and starts forming small peaks.
  4. Add blended banana, butter milk and continue beating the batter for 2mins.
  5. Now add sieved flour and beat well adding enough milk to adjust the consistency of the batter.
  6. Add chopped walnuts.
  7. Pour this on a cake mould and bake.
  8. To check if the cake is baked enough, insert a tooth pick. When removed, it must come out clean.
  9. Cut and serve or do the icing as required.

Pigeon Peas Fry

Ingredients:

Fresh Pigeon Peas - 1 cup
Onion - 1 large, peeled and chopped
Tomato - 1, chopped
Fenugreek Leaves - 1 cup
Red Chilli powder - 1 tsp
Turmeric Powder - 1 tsp
Rasam Powder - 1 tsp
Salt to taste
Oil - 2 tbsps
Mustard Seeds  - 1 tsp
Black Gram - 1 tsp
Cumin Seeds  - 1/2 tsp
Dry Red Chillies - 2, cut into pieces
Curry Leaves - 8


Method:


  1. Boil pigeon peas in some water and salt until it is cooked.
  2. In a pan, heat oil, add cumin seeds, black gram, mustard seeds, dry red chillies and curry leaves.
  3. When mustard seeds start to splutter, add onion.
  4. Saute until onion turns translucent and then add tomatoes.
  5. Saute until tomatoes turm soft and mushy.
  6. Now add fenugreek leaves, rasam powder, turmeric powder, red chilli powder and salt.
  7. Mix well.
  8. Now add cooked pigeon peas and mix well.
  9. Cook for 3-4mins.
  10. Serve hot with steamed rice.

Apple Jalebi

                      
Ingredients:

Apple - 2, peeled
All Purpose Flour(Maida) - 1 cup
Sodium Carbonate - 1/4 tsp
Salt to taste
Yellow Food Color - a pinch
Ghee/Oil for deep frying

For Sugar Syrup:

Sugar - 1 cup
Water - 1 cup
Lemon extract- 1 tbsp
Saffron - a few strands soaked in 1tbsp milk.

Method:

  1. Boil sugar and water until one thread consistency.
  2. Add lemon extract and saffron milk.
  3. Make thin horizontal slices of the peeled apples.
  4. Carefully remove the seeds from the centre of each slice.
  5. Mix all purpose flour with a cup of water, sodium carbonate and salt.
  6. Dip a slice of apple in this batter and deep fry in ghee/oil until it is golden brown.
  7. Soak this deep fried apple in sugar syrup for 2-3mins.
  8. Remove from syrup and place on a plate.
  9. Serve hot.

Wednesday, December 2, 2009

Easy Bhendi Fry



Ingredients:

Ladies Finger(Bhendi) - 15
Cumin seeds - 1 tsp
Curry Leaves - 8
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 3 tbsps

Method:

  1. Wash ladies finger and wipe them dry with a clean towel.
  2. Cut them into 1 inch long pieces.
  3. Heat oil in a pan, add cumin seeds and curry leaves.
  4. Add ladies finger pieces and cook covered on low flame.
  5. Once the ladies finger pieces are cooked(do not over cook), add salt, turmeric powder, red chilli powder, cumin powder and coriander powder.
  6. Mix well.
  7. Serve hot.

Friday, September 25, 2009

Pav Bhaji



Ingredients:

Pav Buns - 12
Butter - 50gms
Chaat Masala - 1 tablespoon


For Bhaji:

Potatoes - 3 medium
Capsicum - 1/2 or 1 small
Cauliflower - 2 cups of florets
Carrots - 3 large
French Beans - 12
Green Peas - 1/2 cup
Tomatoes - 4
Green Chillis - 2
Onions - 2
Oil - 1 tablespoon
Butter - 2 tablespoons
Ginger Garlic paste - 1 teaspoon
Pav Bhaji Masala - 3 tablespoons
Turmeric Powder - 1/4 teaspoon
Red Chilli Powder - 2 teaspoons (adjust according to taste)
Sugar - 1 teaspoon
Salt to taste

For Serving:

Coriander Leaves, chopped - 1 cup
Onion Chopped - 1 to 2 cups
Lemon - 2, cut into quarters
Butter - 2 tablespoons



Method:
  1. Peel potatoes. 
  2. Wash cauliflower florets thoroughly.
  3. Cut potatoes, capsicum, carrots and french beans into pieces.
  4. Mince green chillis. Keep aside.
  5. Pressure cook these vegetables along along with green peas using little water.
  6. Meanwhile, boil tomatoes in water until the skin separates.
  7. Once cooled, peel the tomatoes and puree the tomatoes.
  8. Heat oil in a heavy bottomed pan.
  9. Add 1 tablespoon butter.
  10. When the butter melts, add minced green chillis. Saute for a minute.
  11. Add chopped onions. Saute for 2 minutes.
  12. Add ginger garlic paste. Mix well and saute until onion turns slightly brown.
  13. Now pour tomato puree. Mix well and cook until it thickens and comes together.

  14. Add the pressure cooked vegetables and mash them coarsely.

  15. Add turmeric powder, pav bhaji masala, red chilli powder, sugar and salt.
  16. Add some water(1 - 1 1/2 cups) and cook the bhaji for 10 minutes on low flame. You can add more or less water depending on the consistency of the bhaji you prefer.
  17. Now add 1 more tablespoons of butter and continue to cook on low flame. Turn off the heat or if you prefer to serve bhaji steaming hot, let it continue on low flame until you serve or re-heat when required.
  18. Slit the pav horizontally.
  19. Heat a griddle, drop a teaspoon of butter, sprinkle a pinch of chaat masala.
  20. Open the pav through the slit and roast it until golden brown.
  21. Now smear a little butter on top of the pav and roast lightly on top and bottom.
  22. Serve this pav hot with bhaji garnished with chopped onion, coriander leaves, lemon piece and a blob of butter.

Wednesday, September 23, 2009

Mango Buns


Ingredients:

All Purpose flour(Maida) - 2 cups
Mango - 1 large sized, ripened
Sugar - 4 tsps
Sour Curd - 1/4 cup
Cumin Seeds - 1/2 tsp
Cooking Soda powder - 1 tsp
Oil - 3 tsp
Salt to taste
Oil for deep frying


Method:

  1. Peel, slice and blend mango slices into a smooth paste.
  2. In a mixing bowl mix blended mango, sugar, salt, cumin seeds, cooking soda powder, oil and curd.
  3. Mix well.
  4. Add maida and knead it thoroughly to form a dough like that of chapati.
  5. Ferment overnight or atleast for 8hrs.
  6. Make small roundels of this dough, roll them into thick discs.
  7. Heat oil in a frying pan and deep fry the discs in oil till brown.
  8. While frying, push the disc downwards using a spatula so that it fluffs up.
  9. Serve with coconut chutney and sambhar.

Tuesday, September 22, 2009

Pesarattu

Ingredients:

Green Gram - 1 1/2 cups, soak for 5-6hrs
Cumin Seeds - 1 tsp
Green Chillies - 4
Ginger - 1 inch (optional)
Ghee - 1 tsp for each dosa
Salt to taste


Method:


  1. Grind green gram,cumin seeds, green chillies and ginger into a smooth batter with little water.
  2. Add salt and continue grinding for a few mins.
  3. Spread a ladle full of this batter evenly on a preheated griddle.
  4. Pour little ghee/oil on the dosa and let it roast a little bit.
  5. Flip over the dosa and roast little bit.
  6. Serve hot with coconut chutney

Variation:

  1. You can place some upma (normally, without vegetables) in the centre of the dosa and fold from the centre. Serve this Pesarattu-Upma dosa(as famous in Andhra Pradesh) with chutney.
  2. You can garnish dosa with chopped onions,green chillies and coriander leaves and serve.

P.S:

This batter must not ferment and tastes the best when the batter is fresh.

Thursday, September 17, 2009

Paneer Adraki



Ingredients:

Paneer - 250gms
Onion - 5, peeled and cut into pieces
Tomatoes - 3, chopped
Ginger - 1 inch piece
Garlic Flakes - 4
Green Chillies - 6
Kasuri Methi - 2 tbsps(optional)
Fresh Green Peas - 1/4 cup(optional)
Fresh Cream - 2 tbsp
Turmeric powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Black Pepper powder - 1/2 tsp
Coriander Leaves - 1 tbsp
Cumin Seeds - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Oil - 3 tbsps


Method:


  1. Heat 1 tbsp oil in a pan, add onion, ginger and garlic flakes.
  2. Add sugar and saute on medium flame until onion turns brown.
  3. Remove off heat and let it cool.
  4. In another pan, heat remaining oil, add cumin seeds and saute for a minute.
  5. Add chopped tomatoes and saute until it turns soft and mushy.
  6. Add kasuri methi and green peas.
  7. Blend browned onion along with green chillies into a smooth paste.
  8. Add this onion paste to the cooked tomatoes and mix well.
  9. Add turmeric powder, black pepper powder, garam masala and salt.
  10. Add little a cup of water.
  11. Cook this gravy for 5-6 mins.
  12. In the meantime, cube paneer and boil the cubes in water for 2-3mins.
  13. Add the boiled paneer cubes to the gravy and cook for 2-3 mins.
  14. Add fresh cream and garnish with coriander leaves.
  15. Serve hot with chapati or any other Indian bread.

Guli Appa




Ingredients:

Rice - 2 cups, soaked for 1hr
Coconut - 1 1/4 cup, grated
Jaggery - 1 1/2 cup, powdered
Salt - a pinch
Ghee - 1/2 cup


Method:
  1. Grind rice and coconut into a coarse batter with 1/2 cup water.
  2. Add jaggery and salt and grind for 2 mins.
  3. Heat the griddle used to make appa(one with depressions).
  4. Pour a tsp ghee into each depression.
  5. When the griddle is heated enough, pour the batter into each depression.
  6. Cover the griddle and set the flame to medium.
  7. When the appa sides look slightly brown, remove them from depressions and turn them over.
  8. Remove from the griddle and serve.
  9. You can store them in air tight container for 2 days.
P.S:
  • You can add grind banana along with rice and coconut.
  • You can add grated cucumber to the ground batter.

Pancha Kajjaya

This is supposed be Lord Ganesha's favorite. This dish is prepared using five ingredients and so comes the name.



Ingredients:

Bengal Gram - 1/2 cup
Sugar - 1/2 cup
Coconut - 1/2 cup, grated
Sesame Seeds - 2 tbsps
Cardamom - 1 tsp


Method:

  1. Dry roast bengal gram till slightly brown in color(on medium flame).
  2. Dry roast sesame seeds and coconut separately till slightly brown(on medium flame).
  3. Powder sugar and cardamom.
  4. Blend roasted bengal gram and coconut into a coarse powder.
  5. Mix powdered sugar, cardamom, bengal gram and coconut.
  6. Add roasted sesame seeds and mix well.
  7. Once cooled to room temperature store in an air tight container.
P.S: You can replace sesame seeds with roasted cashew nuts

Friday, September 4, 2009

Seke Undalakaalu

This recipe is made only on Ganesh Chaturthi day as a Naivedya for Lord Ganesha. This is also called Chappe Undalakaalu as this recipe is prepared without adding salt.




Ingredients:


Rice - 1 cup, soaked for 2-3hours
Salt to taste
Coconut - Jaggery mix - 3 cups
Ghee - 1/4 cup



Method:

  1. Grind rice to a very smooth batter.
  2. Add enough water to get a consistency slightly more than water consistency.
  3. Take a heavy bottomed pan and cook this batter stirring continuously till it forms a lump that is not sticky.
  4. When it cools make small roundels(cherry sized) of this batter.
  5. Cook them in steam for 30mins.
  6. In a heavy bottomed vessel, take steam cooked rice roundels, coconut-jaggery mix.
  7. Keep stirring this mixture on medium flame for 15 mins.
  8. Add ghee and continue stirring every now and then for on low flame for nearly 30mins.
  9. Turn off the heat and serve hot.
  10. Once cooled to room temperature, you store this in an air tight container for 2-3 days or refrigerate to store for more days.

Monday, August 17, 2009

Breadfruit Fritters


Ingredients:

Breadfruit – 1
Gram Flour(Besan) – 1 cup
Rice Flour – ½ cup
Red Chilli Powder – 1 tbsp
Ajwain – 1 tsp
Asafoetida – a pinch
Salt to taste
Oil for deep frying


Method:


  1. Peel and cut breadfruit into desired shape and keep the in water.
  2. In a mixing bowl, take gram flour, rice flour, red chilli powder, asafoetida, ajwain and half cup water.
  3. Mix well adjusting the consistency of the batter.
  4. Heat oil in a pan.
  5. Dip a breadfruit piece in this batter so that it fully coated with the batter and drop it in the oil.
  6. Add 4-5 pieces depending on the quantity of oil.
  7. Repeat this for all the remaining pieces of breadfruit.
  8. Serve hot with tomato sauce.

P.S: You can replace Breadfruit with onion, potato, raw banana, ripe banana, capsicum, sweet potato, ridge gourd, etc.,

Mutter Paneer



Ingredients:

Paneer cubes - 2 cups
Green Peas - 1 cup
Onions - 6
Tomatoes - 5
Green Chillies - 2
Ginger - 1 inch piece
Garlic Flakes - 5
Curd - 1/2 cup
Full Cream - 3 tbsps
Garam Masala powder - 1 tsp
Cumin Seeds powder - 1 tsp
Coriander Seeds powder - 1 tsp
Black Pepper powder - 1 tsp
Red Chilli powder - 1 tsp
Butter - 1/4 cup
Cumin Seeds - 1 tsp
Oil - 3 tbsps
Sugar - 1 tsp
Kasuri Methi - 2 tbsps
Coriander Leaves - 2 tbsps


Method:

1. Boil paneer cubes in some water and strain all the water.
2. In a mixing bowl, take curd, cream, garam masala powder, cumin seed powder,
coriander seed powder, black pepper powder, salt, red chilli powder and beat
well.
3. To this mixture, add boiled paneer cubes and marinate for 30minutes.
4. Peel and cut onions into squares.
5. Heat 2 tbsps oil in a pan and saute onion, garlic and ginger pieces.
6. Add sugar(helps in browning onions) and saute on medium flame until the
onion pieces turn brown.
7. Remove off heat and let it cool.
8. Blend this with green chillies and keep aside.
9. In another pan, heat remaining oil, add cumin seeds.
10. When cumin seeds start to become brown, add chopped tomatoes.
11. Saute till tomatoes become soft and mushy.
12. Add green peas and kasuri methi and saute till green peas is cooked.
13. Add ground onion paste and mix well.
14. In another pan, heat butter and add marinated paneer cubes.
15. Mix lightly on low flame until it comes to boil.
16. Add this to the pan containing onion paste.
17. Let this gravy boil for 2-3 minutes on medium flame.
18. Garnish with coriander leaves.
19. Serve hot with chapatti, naan or roti.

Friday, August 14, 2009

Sprouted Green Gram and Beetroot Gasi



Ingredients:

Beetroot - 1, peeled and chopped
Sprouted Green Gram - 1 cup
Coconut - 1 cup grated
Dry Red Chillies - 6
Mustard Seeds - 1 tsp
Coriander Seeds - 2 tsps
Cumin Seeds - 1/2 tsp
Tamarind pulp - 1 tbsp
Turmeric powder - 1/4 tsp
Salt to taste

For Seasoning:

Mustard Seeds - 1 tsp
Curry Leaves - 6
Dry Red Chillies - 2, cut into pieces
Garlic Flakes - 5, peeled and chopped
Oil - 1 tsp


Method:

1. Boil beetroot and green gram sprouts in 2 cups of water.
2. Add salt and tamarind pulp and boil until it is cooked.
3. On an open flame, hold dry red chillies and burn them little.
4. In a pan, fry coriander seeds, mustard seeds and cumin seeds separately without
adding oil.
5. Heat a ladle and add turmeric on the hot ladle.
8. Blend this turmeric powder, fried coriander seeds, cumin seeds and mustard seeds
along with coconut and little water.
9. Add this ground paste to cooked beetroot and green gram.
10.Boil for 4-5 mins and turn off the heat.
11.Heat oil in a pan, add chopped garlic and saute for 1/2 min.
12. Add mustard seeds, curry leaves and dry red chillies.
13. When mustard seeds start to splutter turn off the heat and add this seasoning to
gasi.
14. Serve hot with rice or chapati.

Thursday, August 13, 2009

Eggless Chocolate Litchi Cake


Ingredients:

All purpose flour(maida) - 2 cups
Milk Powder - 1 cup
Powdered Sugar - 1 1/2 cup
Butter - 1 cup
Cocoa Powder - 3 tbsps
Baking Powder - 1/2 tsp
Baking Soda - 1/2 tsp
Milk - 2 cups
Vanilla essence - 1/2 tsp
Canned Litchi - 1 tin
Fresh Cream - 250gms
Chocolate Vermicelli - as required
Choco Beans - as required

Method:


1. Sieve maida, cocoa powder, baking powder, baking soda and milk powder
2-3 times.
2. In a large mixing bowl, take butter, 1 cup powdered sugar, vanilla essence and
beat well until it is fluffy and starts forming small peaks.
3. Mix milk powder in milk and and mix well so that there are no lumps.
4. Add this to beaten butter-sugar mixture.
5. Add sieved maida and mix well.
6. Beat this cake batter adjusting its consistency(pouring consistency)by adding
milk if required.
7. Pour this on a cake mould a bake the cake at 180 degrees C for about 40-45 minutes.
8. To check if the cake is baked enough, insert a toothpick. When removed it should
come out clean.
9. In a mixing bowl, add fresh cream, 1/2 cup powdered sugar and beat well.
10.Slice the cake horizontally.
11.Place one slice on a mesh and pour the litchi sugar syrup over it.
12.Hold it in the mesh until all the excess syrup gets strained.
13.Place this on a flat board/plate.
14.Spread a layer of beaten cream and top it with a layer of litchi pieces.
14.Repeat the same for the other slice and place it on the litchi layer.
15.Spread the beaten cream all over the cake.
16.Top it with litchi.
17.Decorate with chocolate vermicelli and choco beans.
18.Refrigerate.

Beetroot Halwa



Ingredients:

Beetroot - 3 cups, grated
Milk - 1 1/2 litres
Sugar - 1 1/2 cups
Cardamom powder - 1 tsp
Cashew nuts - 10
Raisins - 10
Ghee - 1/2 cup


Method:


1. In a heavy bottomed vessel, add grated beetroot and milk.
2. Let it boil until the milk condenses.
3. Add sugar and keep stirring continuously.
4. Add cardamom powder.
5. Heat ghee, add cashew nuts and raisins, saute for a minute on low flame.
6. Add this to halwa and mix well.
7. Continue stirring until the halwa does not stick to your finger when touched.
8. Turn off the heat.
9. Serve hot(you can preserve this for 2 days or refrigerate for 4-5days)

Salli


Ingredients:


Cucumber - 1
Green Chillies - 3, slit
Salt to taste

For Seasoning:

Mustard Seeds - 1/2 tsp
Black Gram - 1/2 tsp
Dry Red Chillies - 2, cut into pieces
Oil - 2 tsp
Asafoetida a pinch
Curry Leaves - 5



Method:
  1. Cut cucumber into small pieces.
  2. In a mixing bowl, add cucumber pieces, slit green chillies, salt and toss well.
  3. Set it aside for 30mins.
  4. Heat oil in a pan, add mustard seeds, black gram, dry red chillies and curry leaves.
  5. When mustard seeds start to splutter, add asafoetida.
  6. Season this on salli.
  7. Serve this with curd rice.

Kosambari




Ingredients:

Split Green Gram(Moong Dal) - 1/2 cup, soaked overnight
Cucumber - 3 tbsps, chopped
Carrot - 3 tbsps, grated
Green Chillies - 2, chopped
Coconut - 2 tbsp, grated


For seasoning:

Mustard Seeds - 1/2 tsp
Black Gram - 1/2 tsp
Dry Red Chillies - 2, cut into pieces
Oil - 2 tsp
Asafoetida a pinch
Curry Leaves - 5



Method:


1. Strain soaked green gram.
2. In a mixing bowl, add green gram, coconut, cucumber,carrot, green chillies, salt
and mix well.
3. Heat oil in a pan, add mustard seeds, black gram, dry red chillies and curry
leaves.
4. When mustard seeds start to splutter, add asafoetida.
5. Season this on kosambari.

Modaka


Ingredients:

Rice Flour - 1 cup
Coconut - 2 cups, grated
Jaggery - 1 1/4 cup, powdered
Cardamom powder - 1/2 tsp
Salt a pinch


Method:


1. Heat 2 cups of water in a pan.
2. Add rice flour and salt and stir continuously until it forms a lump(when touched,
it should not stick to your fingers).
3. Turn off the heat and let it cool.
4. In a heavy bottomed vessel, melt jaggery with 1 cup of water.
5. Strain the jaggery solution.
6. Transfer it into a pan, add grated coconut and cardamom powder.
7. Keep stirring this mixture until it solidifies little bit and starts forming a
lump.
8. Turn off the heat and let it cool.
9. Meanwhile, knead the rice flour dough well.
9. Take small portion of rice flour dough and flatten it into small disc.
10.Place a melon sized portion of coconut jaggery mixture in the centre of the
rice flour disc.
11.Bring all the sides of the rice flour disc together and twist it slightly.
12. Repeat this for the remaining rice flour dough.
13. Cook these modakas in steam for 20-23 minutes.

Sago Kheer



Ingredients:

Sago - 1/2 cup
sugar - 3/4 cup
Milk - 1 1/2 cup
Cardamom powder - 1/4 tsp
Cashew nuts - 6
Raisins - 6
Ghee - 1 tsp

Method:


1. Boil sago in 1 cup water until it becomes transparent in color.
2. Add milk and boil for 2-3 minutes.
3. Add sugar and cardamom powder and continue boiling on medium flame.
4. Heat ghee in a pan and saute cashewnuts and raisins.
5. Add this to the boiling the kheer.
6. Turn of the heat when it reaches a consistency slightly lesser than desired(his will thicken once cooled).
7. Serve hot.

Ridge Gourd Peel Chutney

Ingredients:

Ridge Gourd - 1
Green Chillies - 4
Tamarind pulp - 1 tbsp
Coconut - 3/4 cup
Turmeric powder - 1/4 tsp
Salt to taste

For seasoning:

Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Dry Red Chilli - 2, cut into pieces
Asafoetida - a pinch
Oil - 1 tsp
Curry Leaves - 5


Method:


1. Peel the skin of the ridge gourd using a peeler.
2. In a vessel boil 1 cup water, add ridge gourd peel, green chillies and tamarind
pulp.
3. When the ridge gourd peel becomes soft, it is cooked.
4. Turn off the heat and let it cool.
5. Blend coconut, cooked ridge gourd peel, turmeric powder and salt into a
smooth chutney.
6. Heat oil, add mustard seeds, black gram seeds, asafoetida, dry red chillies and curry leaves.
7. When mustard seeds start to splutter, add this seasoning onto the chutney.
8. Serve with steamed rice.

Macaroni Masala


Ingredients:

Macaroni - 1/2 cup
onion - 1, chopped
Tomato - 1, chopped
Green Chillies - 3
Curry Leaves - 2
Coriander Leaves - 1 tbsp
Red Chilli Powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/2 tsp
Oil - 2 tbsps
Salt to taste


Method:


1. Add macaroni to boiling water and continue boiling until it gets cooked.
2. Once cooked, strain the water from macaroni and let it cool.
3. Heat 1 tbsp oil in a pan and add onion.
4. Saute till it turns slightly brown.
5. Add tomatoes, curry leaves, green chillies and saute until the tomatoes becomes
soft and and mushy.
6. remove off heat and let it cool.
7. Blend this onion and tomato mixture into a coarse paste(don't add water).
8. Heat remaining oil in a pan, add the blended paste, red chilli powder, turmeric
powder, salt and garam masala.
9. Saute well.
10. Add cooked macaroni and mix well.
11. Serve hot garnished with coriander leaves.

Thursday, August 6, 2009

Sabudana(Sago) Khichdi


Ingredients:
Sago Pearls(sabudana) - 2 cups, soaked in water overnight(or 6-8 hours)
Peanuts - 1/2 cup
Green Chillies - 4
Turmeric Powder - 1/4 tsp
Lemon Juice - 1 tsp
Curry Leaves - 6
Cumin Seeds - 1 tsp
Oil - 2 tbsps
Salt to taste


Method

  1. Strain all the water from sago pearls.
  2. Slightly squeeze the sago pearls to remove excess water and keep it aside.
  3. Roast peanut and de-skin them.
  4. Pound the peanuts into coarse powder.
  5. Add turmeric powder, pounded peanuts and salt to sago pearls and mix lightly.
  6. Heat oil in a pan, add cumin seeds, slit green chillies and curry leaves.
  7. Add sago pearls and mix lightly.
  8. Cook for 5-6 mins on low flame stirring lightly every minute.
  9. Turn off the heat.
  10. Add lemon juice.
  11. Serve hot.

Kothimbir Vadi


Ingredients:

Coriander leaves - 2 cups(tightly filled), chopped
Gram Flour(Besan) - 1 cup
Ragi Flour - 1/4 cup
Wheat Flour(Atta) - 1/4 cup
Rice Flour - 1 tbsp
Sesame Seeds - 1 tsp
Poppy Seeds - 1 tsp
Ginger Garlic paste - 1 tsp
Green Chillies - 6, finely chopped
Lemon Juice - 2 tsps
Garam Masala powder - 1 tsp
Sugar - 1 tsp
Turmeric powder - 1/2 tsp
Baking Soda - 1/4 tsp
Oil - 1 tsp
Salt to taste


Method:

  1. Except oil, mix all the ingredients in a mixing bowl with little water such that the consistency is that of dosa batter.
  2. Grease a flat bottomed vessel with little oil and pour the batter into it.
  3. Steam cook this batter(aprrox. 30mins if in a pressure cooker).
  4. This will fluff up little bit and look like a cake.
  5. Insert a fork/toothpick to check if it is cooked. If the fork comes out clean, it is cooked.
  6. Turn off the heat and let it cool.
  7. Transfer this cake onto a flat plate and cut into wedges(or any desired shape).
  8. Heat a griddle and roast the sides of the wedges smearing oil on its sides.
  9. Serve hot with tomato sauce or chutney.

Tuesday, August 4, 2009

Green Peas Gasi


Ingredients:
Fresh Green Peas - 1 cup
Onion - 1, cut into 1/2inch sized pieces
Tomato - 1, chopped
Coconut - 1 1/2 cup, grated
Dry Red Chillies - 6
Coriander Seeds - 1 tsp
Black Gram - 1 1/2 tsp
Tamarind pulp - 1 tsp
Salt to taste

For seasoning:
Mustard seeds - 1tsp
Curry Leaves - 5
Dry Red Chillies - 2, cut into pieces
Oil - 1 tsp

Method:
  1. Boil green peas with onion and tomato pieces with 2 cups of water.
  2. Add tamarind pulp, salt and boil until green peas is cooked.
  3. In a pan heat little oil and fry dry red chillies till they get puffed up.
  4. Remove chillies from the pan and now fry coriander seeds till they turn slightly brown.
  5. Remove coriander seeds off the pan and now fry black gram until it turns slightly brown(set flame to medium so that they don't get over fried).
  6. Blend the fried red chillies, coriander seeds, black gram and coconut with little water into a smooth paste.
  7. Add the paste to the cooked green peas.
  8. Boil for 5-6mins on medium flame.
  9. Heat oil in another pan, add mustard seeds, red chilli pieces and curry leaves.
  10. When mustard seeds start to splutter, add this to the gasi.
  11. Serve hot with rice.

Friday, July 31, 2009

Kai(Kobbari)/Coconut Holige


Ingredients:
All purpose flour(Maida) - 4 cups
Oil - 1/4 cup
Water - 1/2 cup
Salt to taste
For filling:

Coconut - 3, grated
Jaggery - 1/2 kilogram
Semolina - 4 tbsps
Mustard Seeds - 1 tsp
Cardamom Powder - 1 tsp
Ghee - 1 cup


Method:


  1. Grind grated coconut(without adding water) into fine powder.
  2. Knead maida with water, oil and salt into soft and smooth dough. Keep it covered with a wet cloth for 30mins.
  3. Take 1/2 cup water in a pan and melt jaggery.
  4. Heat 1 tbsp ghee in a heavy bottomed pan and add mustard seeds.
  5. When mustard seeds starts to splutter, add semolina and fry for 3-4 mins on medium flame.
  6. Add powdered coconut and jaggery syrup and stir well.
  7. Add cardamom powder and keep stirring continuously until the mixture does not stick to your finger when touched.
  8. Remove off heat and let ot cool. This mixture will harden little bit when cooled.
  9. Make ping-pong sized balls of this mixture.
  10. Take small portions of the maida dough and make lemon sized balls.
  11. Smear little maida on one of the maida ball and roll it into small disc using a rolling pin.
  12. Keep a coconut mixture ball in the centre and bring all the edges of the maida disc together such that it cover the coconut mixture ball evenly.
  13. Dip this in maida and roll it again to form discs like chapati(you can vary the thickness).
  14. Fry this(on medium flame) on a preheated griddle smearing ghee on both sides until both the sides and roasted enough.
  15. You can store this in air-tight containers for 2-3 days.


RCI-Udupi & Mangalore

Pineapple Curry


Ingredients:

Pineapple - 1 1/2 cups, cut into small pieces
Onion - 1, peeled and chopped
Dry Red Chillies - 6
Coriander seeds - 1 tsp
Jaggery - 4 tbsps, optional
Ghee - 1 tbsp
Salt to taste


Method:


  1. Heat ghee in a pan and saute onions till slightly brown.
  2. Add chopped pineapple pieces and saute for 6-8mins on medium flame.
  3. Grind dry red chillies and coriander seeds into a smooth paste.
  4. Add this paste to pineapple and cook for 2 mins.
  5. Add jaggery(optional), salt and 1 1/2 cups water.
  6. Boil on medium flame until the gravy thickens.

Monday, July 13, 2009

Baingan Bharta



Ingredients:

Large Purple Brinjal - 1
Onion -1, peeled and chopped
Tomato - 1, chopped
Green Chillies - 2, slit
Coriander Leaves - 1 tbsp
Turmeric Powder - 1/4 tsp
Red Chilli Flakes - 1 tsp
Sugar - 1 tsp
Oil - 1 tsp
Salt to taste


For Seasoning:

Mustard - 1/2 tsp
Cumin Seeds - 1/2 tsp
Dry Red Chillies - 2, cut into pieces
Curry Leaves - 4
Asafoetida - a pinch
Oil - 1 tsp


Method:
  1. Grill brinjal on open flame or microwave till brinjal becomes soft and shrunken. 
  2. Let it cool and de-skin.
  3. Mash the brinjal slightly.
  4. Heat oil in a pan.
  5. Add cumin seeds, mustard seeds, dry red chillies, curry leaves.
  6. When mustard starts to splutter, add asafoetida. Mix well.
  7. Add chopped onion and green chillies. Saute until onion becomes translucent.
  8. Add tomatoes and saute till it becomes soft and mushy.
  9. Add salt, turmeric powder, sugar and 1/4 cup water. Cook for 2 minutes. Turn off the heat.
  10. Add mashed brinjal and red chilli flakes. Mix well.
  11. Garnish with coriander leaves.
  12. Serve hot with steamed rice, rotis etc.,

Monday, July 6, 2009

Coconut Laddoo


Ingredients:

Coconut - 3 cups, finely grated
Jaggery - 1 1/2 cups, grated
Water - 1/2 cup

Method:

  1. In a pan, melt jaggery with water.
  2. Once it starts boiling, add coconut.
  3. Mix well.
  4. Keep stirring continuously till it forms a lump.
  5. Remove it off heat and let it cool a bit.
  6. Take small portions of this mixture and roll them into laddoos.

Friday, July 3, 2009

Hog Plum Gojju

Hog Plum is a fibrous fruit also called as Wild Mango, Ambate, Amra, Ameda, etc., This is a seasonal fruit and can be preserved in salt water for almost year.


Ingredients:

Hog Plums - 8
Green Chillies - 4, slit
Curry Leaves - 6
Jaggery - 1/2 cup(vary according to taste)
Curd - 1/4 cup
Salt to taste


For Seasoning:


Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Dry Red Chillies - 3, cut into pieces
Asafoetida - a generous pinch
Ghee - 1 tsp


Method:


  1. Cook hog plums in 1 cup water.
  2. Add green chillies, salt, jaggery and continue cooking until the skin of the plums become soft .
  3. Remove off heat and let it cool.
  4. Mash the plums slightly along with their seeds.(If you are using tender plums, they will not have any seed inside).
  5. Heat ghee in a pan, add mustard seeds,cumin seeds, dry red chillies, curry leaves.
  6. When mustard seeds start to splutter, add asafoetida.
  7. Add this to prepared gojju.
  8. Beat curd and add it to the gojju.
  9. Sweet and sour gojju is ready to be served with rice.
RCI-Udupi & Mangalore

Thursday, July 2, 2009

Corn Pulao


Ingredients:

Rice -2 cups
Corn Kernels - 1 cup
Onions - 3, peeled and chopped
Ginger-Garlic Paste - 1 tsp
Cumin Seeds - 2 tsps
Chilli Flakes - 2 tsps
Garam Masala - 1 tsp
Coriander Leaves - 1 tbsp, chopped
Oil - 3 tbsps
Salt to taste


Method:


  1. Heat oil in a pan.
  2. Add cumin seeds and fry for a minute.
  3. Add chopped onions and ginger-garlic paste and saute until onion turns translucent.
  4. Add corn kernels, garam masala and saute till it gets cooked.
  5. Now add rice and fry for for 5mins on medium flame.
  6. Add chilli flakes and salt and mix well.
  7. Pressure cook rice for 7-10mins on reduced flame.
  8. Serve hot garnished with coriander leaves.

Monday, June 29, 2009

Grapes-Pineapple-Mango Blossom


Ingredients:

Black Grapes - 1 cup
Pineapple - 1 cup, chopped
Mango Pulp - 1 cup
Sugar - 2 cups (vary depending on taste)
Cumin Seeds - 1/4 tsp, roasted and powdered
Crushed Ice


Method:

  1. Blend grapes, chopped pineapple and mango together with sugar.
  2. Strain it.
  3. Once again blend the strained fruit juice using crushed ice.
  4. Add cumin seeds powder.
  5. Serve immediately.