Pakashastra

Pakashastra

Friday, March 20, 2009

Bottle Gourd Kadi



Ingredients:

Bottle Gourd - 2 cups, peeled and cut into pieces
Green Chillies - 4
Curry Leaves - 8
Gram Flour(Besan) - 1/4 cup
Curd - 2 cups
Asafoetida - 1/4 teaspoon
Mustard Seeds - 1 teaspoon
Cumin Seeds -1 teaspoon
Fenugreek Seeds - 1/4 teaspoon
Dried Red Chillies - 3
Coriander Leaves - 1 tablespoon
Turmeric Powder - 1/2 teaspoon
Salt to taste

Method:

In a bowl mix, gram flour, turmeric powder and curd. Beat well. Boil the bottle gourd pieces with 3 cups of water. Add some salt. Add slit green chillies. Simmer the flame and slowly add the beaten curd mixture. Let it come to a boil on a low flame. Once it comes to a boil turn off the heat and season it with mustard seeds, cumin seeds, fenugreek seeds, asafoetida,red dried chillies and curry leaves. Sprinkle coriander leaves on top.

P.S:
~ While adding beaten curd mixture ensure that the flame is on low. If not, the Kadi will get curdled.
~ You can replace bottle gourd with ash gourd/fried capsicum etc.,

Phirni

Ingredients:

Milk - 1 litre
Basmati rice - 50gms, soaked in water for 30mins
Water - 2 tablespoons
Sugar -250gms
Saffron strands - 1/4teaspoon, soaked in 1 tablespoon milk
Cardamom powder - 1/2 teaspoon
Rosewater/Rose Essence to flavor
Raisins - 50gms
Orange Pulp/ Juice - 2 tablespoons
Pistachio nuts - 2 tablespoons, blanched and sliced
Almonds - 2 tablespoons, blanched, sliced.

Method:
Grind rice to a smooth paste. Boil milk and add sugar. Whisk over a moderate flame until the mixture thickens and is well reduced. Add the ground rice paste. Stir in saffron, cardamom powder and rosewater. Add raisins, pistachio, almonds and orange pulp. Refrigerate and serve chilled.

P.S: You can replace orange pulp with mango pulp/ cooked apple pieces/ fresh strawberry puree.

Broad Beans Pickle


Ingredients:

Indian Broad Beans - 2 cups, cut into pieces
Thick Tamarind pulp - 100gms
Red chilli powder - 100gms
Garlic flakes - 4
Mustard seeds - 1teaspoon
Fenugreek seeds powder - 1 teaspoon
Curry leaves - 10
Oil - 4tsp
Salt to taste

Method:


  1. Heat 2 teaspoons of oil in a frying pan. 
  2. Fry broad beans till the seeds are hard enough. Now add tamarind pulp to the fried beans. 
  3. Now add red chilli powder, salt and fenugreek seeds powder and mix well.
  4. Heat another 2 teaspoons of oil in a frying pan. 
  5. Add garlic flakes, mustard seeds, curry leaves. When mustard seeds start spluttering, add this to the above pickle and mix well.

Store it in an air tight container.

P.S: After cutting the Broad beans, spread them on a clean cloth so that all the moisture gets abosorbed. This helps the pickle to stay longer.

Tomato Soup - Type 1

Ingredients:
Tomatoes - 6, chopped
Carrot - 1, grated
Onion - 1, chopped
Garlic flakes - 6 small sized, chopped
Cinnamon - 1cm long
Cloves - 4
Mint Leaves - 10
All Purpose Flour(Maida) - 2 tablespoons
Milk - 1 cup
Pepper powder - 1/2 teaspoon
Sugar - 1 teaspoon
Oil - 1 1/2 tablespoons
Salt to taste
Butter/ Cream to top
Fried bread cubes(Croutons) - 15

Method:

Heat oil in a pressure cooker . Add cinnamon and cloves and fry little bit. Add garlic, onion and mint leaves and fry till onion turns to light brown in color. Add carrot and tomatoes and fry till tomatoes become soft and mushy. Now add all purpose flour and fry till there is no raw smell. Add sugar, salt, pepper powder and 3 cups of water and pressure cook for 10-12 minutes. Turn off the heat. Once it cools down, blend it and strain it. Add one more cup water and milk and boil it. Top it with cream/butter and croutons. Serve hot.

Tomato Omelet

Ingredients:
Gram Flour(Besan) - 50grams
Tomatoes - 4 medium sized
Green Chillies - 2
Salt to taste
Ghee/Oil for roasting

Method:
Coarsely blend tomatoes and green chillies in a mixer. Now whip gram flour with water in mixer till the mixture is light and frothy. Add salt. Spread a laddle full of this mixture on a preheated griddle. Sprinkle some ghee or oil and roast the omelet. Serve hot.

P.S:
~ You can add onions to this mixture or replace tomatoes with onions.
~ You can also add cheese to this mixture.

Vegetable Dosa

Ingredients:
All purpose flour(Maida) - 1 cup
Rice Flour -2 cups
Semolina - 1 cup
Curd - 1 cup
Carrot - 1, chopped
Cabbage - 1/2 cup, chopped
Onions -2, chopped
Potatoes -2, chopped
Green Chillies - 5, chopped
Coriander Leaves - 1 tablespoon, chopped
Coconut - 1 cup, grated
Cooking Soda Powder - 1 teaspoon
Salt to taste

Method:

Mix all the ingredients with some water and make a batter. Let it ferment for an hour. Spread a laddle full of batter on a preheated griddle. Pour some ghee or oil on top of it and roast the dosa. Serve hot with chutney.

Thursday, March 19, 2009

To preserve Semolina(Wheat Sooji/Rava) for a long time, fry it in a frying pan for sometime and store it in a airtight container after it cools completely.

Vegetable Roti

Ingredients:

Wheat Flour - 2 cups
Cabbage - 1 cup, finely chopped
Carrot - 2 cups, grated
Onion - 3, chopped
Corriander Leaves - 1/2 cup
Cumin seeds - 1 teaspoon
Green Chillies - 3
Salt to taste
Ghee/Oil - to fry

Method:

Mix all the ingredients and knead into dough. Roll out small balls out of the dough and press them to form discs. Make 4-5 holes on the discs with your finger. Place each disc on a preheated griddle and fry both sides with little ghee/oil.

Sapodilla Milk Shake

Ingredients:

Sapodilla(Sapota/Chikoo) - 2
Milk - 1 1/4 glass, chilled
Sugar - 4 tablespoon, powdered
Vanilla Essence - 1/4 teaspoon
Vanilla Icecream - 2 scoops
Ice - 1/2 glass, crushed

Method:
Blend sapodilla, powdered sugar, crushed ice and vanilla essence together. Then add chilled milk and vanilla icecream, beat till frothy.

P.S: You can replace Sapodilla with Banana, Mango or Pineapple.

Rola Bola


Ingredients:

Marie Biscuits - 25
Dry Coconut/Copra - 1, grated   (or you can use shredded dessicated coconut - about 3 cups)
Condensed Milk - 400ml  to 450ml
Instant Coffee Powder - 2 teaspoons

Square Plastic sheets(Polythene covers)

Method:
  1. Mix grated copra and 2-3 tablespoons of condensed milk. The condensed milk must bind grated copra. Keep aside.
  2. Keep aside 2 tablespoons of condensed milk in small bowl.
  3. Break marie biscuits and blend them into fine powder.
  4. Add instant coffee powder and condensed milk to this powder and knead into smooth but firm dough. The dough must not be sticky.
  5. Divide the dough into 3 or 4 equal portions.
  6. Now place a plastic sheet on the kitchen platform.
  7. Place a portion of the dough on the sheet and cover with another sheet.
  8. Press (or roll on a plastic sheet using a rolling pin) it evenly to make a flat disc of 1/4 inch thickness.
  9. Smear a thin layer of condensed milk on top of the disc.
  10. Now spread the copra mixture evenly on top of it.
  11. Now roll the disc topped with copra mixture tightly like you roll a mat or a swiss roll and wrap it in aluminium foil or plastic sheet.
  12. Repeat this for all the remaining portions of the dough.
  13. Refrigerate the rolls, wrapped in the plastic sheets/aluminium foil for an hour.
  14. Remove the wrapped foil/sheet and cut the rolls into discs and serve.

Raw Mango Drink(Aam Panna)

Ingredients:

Raw Mango pieces - 1 cup, peeled and cut into pieces
Sugar - 1/2 cup
Mint leaves - 6
Red Chilli Powder - 1/4 teaspoon
Cumin seed powder - 1/2 teaspoon, roasted and powdered

Method:

Boil the mango pieces in 2 cups of water till they turn transparent in color. Add salt and chilli powder. Now add sugar and let it boil till the sugar melts. Let it cool completley. Strain all the mango pieces.Blend these pieces with mint leaves and cumin powder. Now add the strained water and refrigerate. Before serving dilute it with some more water and crushed ice.

Wednesday, March 18, 2009

Whole Wheat Flour Burfi / Atta Burfi


Ingredients:

Wheat Flour - 1 cup
Sugar - 1 cup
Milk - 1 cup
Ghee - 1/2 cup
Banana - 1/2 cup, chopped into small pieces


Method:

  1. Heat 1/2 cup ghee in a frying pan.
  2. Add chopped banana and fry until they browns slightly..
  3. Now add the wheat flour. Fry it on medium flame until it turns light brown colour.
  4. Add milk and then sugar immediately,stirring continuously without any delay.
  5. Keep stirring till it forms a lump and pour it onto a greased tray.
  6. Cut into pieces after it cools down to room temperature.

P.S:

  1. If you do not stir the mixture while pouring milk and sugar, it will form some grain like lumps.
  2. This burfi will be soft but hard enough to cut them into pieces.
  3. Adding banana is optional.
Pooris will be crisp if you add little Semolina and sugar while kneading the tough. The dough should not be very soft.

Onion Hot-Pot

Ingredients:

Small Onions - 20
Tomato - 1 1/2 cup
Cumin Seeds - 1 teaspoon
Poppy Seeds - 1 teaspoon
Garam Masal - 1/2 teaspoon
Oil - 1 tablespoon
Sugar to taste
Salt to taste

Method:
Peel all the onions and cook for 3-4 minutes in salt water. Drain all the water. Heat oil in a frying pan and fry onion till brown. Add fresh tomato juice, sugar, salt, poppy seeds, cumin seeds and garam masala. Cook for 1/2hour closing the lid. Cook for 10mins without lid. Remove off heat and serve hot.

Mixed Vegetable Kurma

Ingredients:

Carrots - 1 cup, chopped
Beans - 1 cup, chopped
Fresh Green Peas - 1/2 cup
Potatoes - 1/2 cup, chopped
Red Chilli Powder - 1/2 tsp
Salt to taste

For Masala:

Coconut, grated - 1 cup                
Mint Leaves - 4
Garlic Cloves - 4
Cinnamon - 1 inch long piece
Cloves - 5
Fennel Seeds - 1 tsp
Dried Red Chillies - 6

For Seasoning:

Mustard Seeds - 1 teaspoon
Onion - 1/2 cup, chopped
Tomatoes - 1/2 cup, chopped
Oil - 2 teaspoons


For Garnishing:

Coriander Leaves - 1 tablespoon, chopped


Method:

  1. Boil carrots, beans and poatoes with water, salt and chilli powder. Cook until they are soft but still hold shape; al dente.
  2. Grind coconut, garlic, cinnamon, cloves, fennel seeds, dried red chillies, mint leaves into a fine paste, adding little water. 
  3. Add this coconut paste to the cooking vegetables. 
  4. Set the flame to medium and bring the gravy to a boil.
  5. Meanwhile in a frying pan, heat oil, add mustard seeds. When they splutter, add onion and saute till they brown.
  6. Now add chopped tomatoes and saute well until they turn soft and mushy. 
  7. Add the sauteed tomatoes and onion into the cooking gravy.
  8. Simmer and cook for 3-4 minutes.
  9. Garnish with coriander leaves.
  10. Serve hot with roti, phulkas, etc.,
Note:
  1. You can add other vegetables like capsicum, baby corn, sweet corn, cauliflower too.
  2. You can panner or tofu cubes too.

Onion Chutney

Ingredients:

Onion - 1 large, chopped
Curry leaves - 10
Coriander leaves - 1 stalk
Red chilli powder - 2 teaspoon
Thick Tamarind pulp - 3 teaspoon
Sugar - 1/4 teaspoon
Salt to taste

Method:

In a blender, add onion,tamarind pulp,curry leaves,coriander leaves,red chilli powder, sugar and salt. Grind all the ingredients coarsely.

P.S: Do not add water.

Bread Salad

Ingredients:

White Bread - 10 slices
Onion - 2 medium sized, chopped
Tomatoes - 2 medium sized, chopped
Corriander leaves - 1 tablespoon, chopped
Ghee - 1 tablespoon
Salt to taste

Method:

Cut each bread slice into 16 pieces. Fry them till golden brown in ghee. Add chopped onions, tomatoes, corriander leaves and salt to taste. Mix well and serve immediately.

Pineapple Drink

Ingredients:

Pineapple - 1 large, cut into pieces
Black Pepper Powder - 1/2 teaspoon
Cumin Seeds - 1/2 teaspoon, roasted and powdered
Black Salt - 1/2 teaspoon
Lemon - 1, extract juice
Sugar - 1/4 cup
Mint Leaves - 6
Crushed Ice.

Method:

Boil pineapple pieces in water till it becomes soft. Let it cool. Strain the pieces and blend it with all the ingredients. Now add the strained water and refrigerate. Dilute with some more water and crushed ice before serving.

Bread Baath

Ingredients:

White Bread - 1 loaf, remove the sides and crumble
Onions - 2 medium sized, chopped
Tomatoes - 2 medium sized, chopped
Green Chillies - 2, chopped
Corriander leaves - 1 tablespoon, chopped
Curry Leaves - 8
Red Chilli Powder - 1/2 teaspoon
Turmeric Powder - 1/4 teaspoon
Garam Masala - 1/2 teaspoon
Mustard Seeds - 1/2 teaspoon
Black Gram - 1/2 teaspoon
Bengal Gram - 1/2 teaspoon
Dried Red Chilli - 2, cut into 2 pieces
Groundnuts - 1 tablespoon, optional
Oil - 1 tablespoon
Asafoetida - a pinch
Salt to taste

Method:
Heat oil in a frying pan. Add groundnuts and fry it starts crackling. Now add black gram,mustard seeds, bengal gram, asafoetida and dried red chilli pieces. When mustard starts craclikng, add curry leaves, green chilli, chopped onions. When onion pieces turn golden brown add chopped tomatoes and fry till it becomes soft. Now add salt, turmeric powder, red chilli powder, garam masala powder and fry for 2 minutes.Add crumbled bread and mix well. Sprinkle corriander leaves and serve hot.

Tomato Rice


Ingredients:

 Sona Masoori Rice- 2 cups
Tomatoes - 5 large sized, chopped
Onions - 2
Ginger Garlic Paste - 1 1/2 tsps
Bay Leaf - 1
Cinnamon - 1" long stick
Cloves - 4
Red chilli Powder - 1 tsp
Turmeric Powder - 3/4 tsp
Mustard Seeds - 1 tsp
Black Gram(Urad Dal) - 1 tsp
Bengal Gram - 1 tsp
Cumin Seeds - 1/4 tsp
Dried Red Chillies - 1, cut into pieces
Curry Leaves - 4
Asafoetida - 1/8 teaspoon
Oil - 3 tbsps
Salt to taste

For Garnishing:

Coriander Leaves

Method:

  1. Wash rice thoroughly and soak it in water for 20-30minutes. Pressure cook rice with enough water and little bit of salt. Once cooked the rice grains must still hold shape and not stick to one another. Spread the cooked rice, separating all the grains, on a wide bowl/plate and allow it cool down.
  2. Chop onions.
  3. Meanwhile, blend tomatoes into a fine puree. Keep aside.
  4. Heat oil in a large pan.
  5. Add the bay leaf, cinnamon and cloves. Let them brown slightly and give a nice aroma.
  6. Add bengal gram, black gram, cumin seeds, mustard seeds, dry red chilli pieces and curry leaves. 
  7. When the mustard seeds start spluttering, add asafoetida. Mix to combine.
  8. Add chopped onions and ginger garlic paste. Saute until onion turns translucent in color.
  9. Add pureed tomato, turmeric powder, red chilli powder and salt. Do not forget that you cooked the rice with some salt. Mix well and cook until the oil starts separating. Keep stirring occasionally and keep the pan covered to avoid the puree from splashing over.
  10. Fold in the cooked rice, mix gently until well combined.
  11. Garnish with coriander leaves.
  12. Serve with your choice or raita or plain yoghurt.



Cauliflower Fritters

Ingredients:

Cauliflower - 1/2kg
Green Chillies - 2
Garlic flakes - 2
Coriander leaves - 2 tablespoon, chopped
Gram Flour(Besan) - 1 1/2 cup
Red Chilly Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Cooking Soda - 1 pinch
Oil - 1 tablespoon, warm
Salt to taste
Oil for deep frying

Method:
Cut cauliflower into pieces, wash them thoroughly. Add some salt and water and cook till half done. Grind green chillies, garlic and coriander leaves into fine paste. Mix gram flour, ground paste, red chilly powder, turmeric powder. cooking soda, salt, warm oil and water till you get the dosa batter consistency. Dip the cauliflower pieces in this batter and deep fry in oil. Serve hot.