Pakashastra

Pakashastra

Thursday, April 30, 2009

Raw Mango Palya


Ingredients:
Raw Mangoes - 2, medium sized
Jaggery - 6 tbsps, grated (vary depending on taste)
Red Chilli powder - 1/2 tsp
Garlic Flakes - 8, peeled and chopped
Curry Leaves - 6
Dry Red Chillies - 2, cut into pieces
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Oil - 2 tsps
Salt to taste
Method:
  1. Cut mangoes into pieces.
  2. In a frying pan, take mango pieces, salt, jaggery and red chilli powder and curry leaves.
  3. Add 1/2 cup water and boil on medium flame until mango pieces and cooked.
  4. In another frying pan, heat oil, saute garlic on medium flame until it turns brown.
  5. Add mustard seeds and cumin seeds.
  6. When mustard seeds start to splutter, season this on cooked mangoes.
  7. Serve with rice.

Brinjal Chutney

Ingredients:

Brinjal - 1, large sized
Dry Red Chillies - 4
Green Chilli - 1
Coriander Leaves - 2 tbsps
Tamrind pulp - 2 tsps
Sugar - 1/4 tsp, optional
Curry Leaves - 5
Mustard Seeds - 1 tsp
Bengal Gram - 2 tsps
Black Gram - 1 tsp
Oil - 2 tbsps
Asafoetida - 2 pinches
Salt to taste

Method:

  1. Place the brinjal directly on medium flame until the skin turns to black completely and the brinjal looks a little shrunken.
  2. Remove from heat and let it cool.
  3. Fry dry red chillies, bengal gram, black gram and 1/2 tso mustard seeds separately in 1/4 tsp oil for each.
  4. Add coriander leaves and fry for 2 mins on medium flame.
  5. Peel the skin of the brinjal and collect all the pulp.
  6. Blend the brinjal pulp with tamarind pulp, fried ingredients, green chillies, salt and sugar into a smooth paste.
  7. Heat remaining oil in a pan, add mustard seeds, and curry leaves. When mustard seeds start to splutter, add asafoetida and season it on top of this chutney.

Tuesday, April 28, 2009

Carrot Cold Kheer

Ingredients:

Carrots - 6
Milk - 1 litre, boiled and cooled
Cashewnuts - 1/2 cup
Sugar - 1/2 cup
Cardamom powder - 1 tsp

Method:

  1. Peel carrots and pressure cook them.
  2. Once cool, grind carrots, cashewnuts with 1 cup milk into a smooth paste.
  3. Add cardamom powder and mix well.
  4. Dilute it with remaining milk
  5. Garnish with cashewnuts.
  6. Refrigerate and serve chilled.

Raw Mango Dal



Ingredients:

Sour Raw Mango - 2 medium sized
Green Chillies - 5
Turmeric Powder - 1/4 tsp
Toor Dal /Split Pigeon Peas  - 3/4 cup
Curry Leaves - 4


For Seasoning:

Oil - 1 tsp
Mustard seeds - 1 tsp
Cumin Seeds - 1/4 tsp
Dry Red Chillies - 3, cut into pieces
Curry Leaves - 5
Asafoetida - 1/8 tsp
Salt to taste


Method:

  1. Peel, pit and cut mangoes into small pieces. 
  2. Slice the green chillies.
  3. Dry roast toor dal until slightly brown. This avoids dal from getting mushy. If you prefer mashed dal, avoid dry roasting.

  4. Wash and pressure cook toor dal with just enough water.
  5. In a heavy bottomed pan, take mango pieces, 4 curry leaves, turmeric powder and slit green chillies.
    Add a little water and cook till mangoes become soft.
  6. Add salt and cook on low for 5-10 minutes.
  7. Add cooked dal and mix well.
  8. Let it cook on medium flame for 5mins. Keep stirring frequently to avoid charing.
  9. In another pan, heat oil, add mustard seeds, cumin seeds, dry red chillies and  curry leaves.
  10. When mustard seeds start to splutter, add asafoetida and season it on dal.
  11. Serve hot with rice.
Note:
  1. Increase or decrease the amount of raw mango depending on the sourness you like. 
  2. You can replace toor dal with split moong dal. Follow the same procedure as above.
To preserve buttermilk for a long time, add lot of water to it and let it set. When it sets, buttermilk sits at the bottom and water at top. Spill the water at top and replace it with fresh water. Repeat this everyday.
To clean the grease of butter from your palm or utensils rub some gram flour over them and then clean with water.
To get thick cream from milk, boil it and let it cool at room temperature. Then refrigerate for few hours. You see a thich layer of cream on top.
Never use stainless steel spatulas/spoons while cooking in non-stick cookware. They will form scratches on the surface due to which the coating will disappear gradually.
Cooking tamarind, lemon based or any other sour food in non-stick cookware reduces the durability of the cookware.
To clean spilt oil, spread some flour on oil, wipe it off with old newspaper and then clean with a cloth.
Do not use wooden vessels or spatulas while mixing saffron to any dish as they might absorb the saffron content.
After bananas have ripened, store in the refrigerator to help slow down ripening. The skin will turn dark brown, but this does not spoil the fruit inside.

Monday, April 27, 2009

Stuffed Brinjal/Ennegai

Ingredients:

Small Violet Brinjals - 10
Onion - 2, chopped

For Stuffing:

Coconut - 1 1/2 cup, grated
Sesame seeds - 1/4 cup
Coriander Seeds - 1 tbsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Tamarind pulp - 1 tbsp
Dry Red Chillies - 10
Jaggery - 1 tbsp
Onion - 1 large sized, chopped
Garlic Flakes - 5
Oil - 1 tbsp
Salt to taste

For Seasoning:

Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Curry Leaves - 8
Oil - 1 cup

Method:

  1. Heat oil in a frying pan and fry sesame seeds, mustard seeds, coriander seeds, cumin seeds, dry red chillies, onion separately with little oil.
  2. Grind them with coconut, jaggery, tamarind pulp, salt with 1/4 cup water.
  3. Heat little oil in a frying pan, add chopped onion and saute till onion becomes translucent.
  4. Add ground masala and saute for 5mins.
  5. Cut the brinjals into quarters, leaving stems intact and soak in salt water.
  6. Stuff the masala in the slits of brinjals.
  7. In a flat bottomed frying pan, heat oil, add all the seasoning ingredients. When mustard starts to splutter, place all the stuffed brinjals in the pan.
  8. Cover the pan and let it cook on medium flame.
  9. Keep flipping sides of brinjals until they are completely cooked.
  10. Garnish with coriander leaves.

Paneer Capsicum Masala

Ingredients:

Paneer - 200gms, cubed
Capsicum - 2 medium sized, each cut into 18 pieces
Onions - 6+1
Tomatoes - 6
Cashewnuts - 1/2 cup
Poppy Seeds - 1/2 tbsp
Red Chilli Powder - 2 tsps
Coriander Leaves - 1 tsbsp
Garam Masala Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1 ts
Milk - 1/4 cup to soak cashewnuts and poppy seeds for 2-3hrs
Salt to taste
Oil - 3 tbsps

Method:

  1. Cut one onion into 12 pieces.
  2. Cut remaining 6 onions and tomatoes into 12 pieces each.
  3. Heat 1 tbsp oil in a heavy bottomed pan and saute onions till it turns translucent.
  4. Now add tomatoes and saute till it becomes soft.
  5. Remove from fire and let it cooled.
  6. In another pan, heat 2 tbsps oil, add cumin seeds.
  7. When cumin seeds turn slightly brown add 1 onion cut into 12 pieces and satue for 2 mins.
  8. Add capsicum and saute till capsicum is cooked.
  9. Blend sauteed onion and tomato into a smooth paste and add it to capsicum containing pan.
  10. Add turmeric powder, chill powder, garam masala powder and salt. Saute this gravy well.
  11. Blend cashewnuts,milk and poppy seeds into a smooth paste and add it to the gravy.
  12. Add 1 cup water and cook it in medium flame for 5-10mins.
  13. Soak paneer cubes in boiling water for 5mins and drain out all the water.
  14. Add these paneer cubes to the gravy.
  15. Garnish with coriander leaves.
  16. Serve hot.

Methi Chapati - Type 1

Ingredients:

Wheat Flour - 2 cups
Gram Flour - 1 tbsp
Fenugreek Leaves - 3/4 cup
Red Chilli powder - 1 tsp
Cumin Seeds - 1 tsp
Ghee - 1 tsp for frying each Chapati
Milk - 1/2 cup
Water - 1/4 cup
Salt to taste

Method:


  1. In a large mixing bowl, take milk, cumin seeds, salt, red chilli powder, fenugreek leaves, gram flour and mix well.
  2. Add wheat flour and the knead the dough well with water as required and set aside for 30mins.
  3. Make small roundels of this dough.
  4. Using a rolling pin, roll them into chapatis.
  5. On a preheated griddle, place a chapati.
  6. When you see small bubbles on top, flip the side.
  7. Smear ghee on the side which has small brown patches and flip it once again.
  8. Smear ghee on the other side and fry until both sides are well cooked.
  9. Serve hot.



P.S: If fresh Fenugreek leaves are not available, you can replace it with Kasuri Methi which is available in most of the provision stores/supermarkets.

Masala Vada

Ingredients:

Bengal Gram - 2 cups, soak in water for 2hrs
Dill Leaves - 3/4 cup, chopped
Curry Leaves - 8
Coriander Leaves - 2 tbsps
Onion - 1 large sized, chopped
Garlic Flakes - 5, optional
Green Chillies - 5
Salt to taste
Oil for deep frying

Method:

  1. Blend bengal gram, green chillies, curry leaves, coriander leaves, garlic into a smooth paste without adding water.
  2. To this paste add dill leaves, salt, onion and mix well.
  3. Heat oil in a frying pan.
  4. Take a small lump of this paste, place it on your palm and flatten it with other palm and immerse it in oil for frying.
  5. Fry until both sides turn brown.
  6. Serve hot with tomato sauce.

Palak Soup

Ingredients:

Palak - 1 1/2 cups, chopped
Onion - 1 large sized, chopped
Garlic Flakes - 6
Black Pepper powder - 1 tsp
Milk - 1 cup
Butter - 1 tbsp
Cornflour - 1 tbsp
Oil - 2 tsps
Sugar - 1/4 tsp
Water - 3 cups
Salt to taste

Method:

  1. Heat oil in a frying and saute onion and garlic till onion turns translucent in color.
  2. Add palak and saute till palak is cooked.
  3. Once cooled, blend it into a smooth paste.
  4. In a vessel, blended palak, add water,salt, sugar,black pepper powder and bring it to boil.
  5. Mix cornflour and mix well and add it to the soup.
  6. Let it boil in medium flame.
  7. Add butter and turn off the heat.
  8. Serve hot topped with fresh cream.

Friday, April 24, 2009

Tomato Coconut Chutney

Ingredients:

Tomato - 2 cups, chopped
Coconut - 3/4 cup, grated
Fried Gram(Putani) - 1/4 cup
Dry Red Chillies - 5, chopped
Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Bengal Gram - 2 tsps
Asafoetida - 1/4 tsp
Turmeric Powder - 1/4 tsp
Curry Leaves - 5
Coriander Leaves - 2 tbsps
Oil - 2 tsps
Salt to taste


Method:

Heat oil in a frying pan. Add black gram, bengal gram, mustard seeds, dry red chillies. When mustard seeds start spluttering add fried dal, asafoetida, curry leaves and saute for 2mins. Now add tomatoes and saute till it gets almost cooked. Add coriander leaves and salt. Turn off the heat. Once cool, grind it with coconut into smooth paste. Serve with hot rice or dosa.

Wednesday, April 22, 2009

Mangalore Buns



Ingredients:

Well Ripened Banana - 2 large sized
Sugar - 1 tbsp
Cumin Seeds - 1 1/2 tsps
Curd/Yoghurt - 1/2 cup
Baking Soda - 1/2 tsp
Oil - 2 tsps
All Purpose flour (Maida) - 3 cups + dusting
Salt to taste
Oil for deep frying

Method:
  1. Take curd/yoghurt in a bowl. Add baking soda and mix well. Microwave on HIGH for 30 seconds. The yoghurt will now turn frothy and double in volume.
  2. In a large mixing bowl, mash banana into a smooth paste.
  3. Add sugar, salt, cumin seeds, 2 tsps of oil. Mix well.
  4. Pour the frothy curd into this banana mixture and mix well until well combined.
  5. Add maida and knead it thoroughly to form a dough like that of chapati. If the dough is sticky, sprinkle little more flour and knead well.
  6. Cover it with a wet muslin cloth and allow it to ferment for atleast 5-6 hours.
  7. Knead the dough again and make small dough balls. These balls will neither be very tight and firm nor sticky.
  8. Dust each dough ball with little maida and roll them into thick discs of 1/2cm thickness.
  9. Heat oil in a frying pan and deep fry the discs in oil till brown.
  10. While frying, push the rolled disc downwards using a perforated spatula so that it fluffs up.
  11. Serve with coconut chutney and/or sambhar.

Monday, April 20, 2009

Kadu Mavinahannu Gojju


Kadu Mavinahannu is a small variety of mango available in market. It is very fibrous and might be sweet or sour depending on the variety.

Ingredients:

Kadu Mavina Hannu - 10
Jaggery - 1/2 cup(vary depending on the sourness of mango)
Green Chillies - 4
Mustard Seeds - 1 tsp
Dry Red Chillies - 2, cut into pieces
Curry Leaves - 6
Salt to taste
Water - 3 cups

Method:

  1. Peel mangoes and squeeze it slightly in water.
  2. Take these mangoes in a vessel, add water, jaggery, salt and green chillies.
  3. Bring it to boil and trun off the heat.
  4. In a frying pan, heat oil, add mustard and dry red chillies and curry leaves.
  5. When mustard seeds start to splutter, season it on gojju.

Kokum(Cocum) Juice

Ingredients:

Kokum(Cocum) - 20
Sugar - 250gms
Water - 2 litres

Method:

  1. Cut kokum into halves.

  2. Separate the seeds and rind

  3. Squeeze the rind in little water and extract all the juice.

  4. Repeat this 2-3 times.

  5. In a separate bowl, mix sugar and seeds and squeee out the pulp. This will avoid the seeds from slipping out while squeeing.

  6. Mix the extracted juice and pulp.

  7. Add all the remaining water, add sugar and stir till sugar dissolves.

  8. Serve chilled.

Thursday, April 16, 2009

Pongal

Ingredients:

Rice - 1 cup
Split Green Gram -1/3 cup
Milk - 1 cup
Ginger - 1 inch piece, chopped
Curry Leaves - 8
Cumin Seeds - 1 tsp
Black Pepper - 1 1/2 tsps
Ghee - 2 tbsps
Cashewnuts - 8
Salt to taste

Method:

Pressure cook rice and green gram until rice is soft. Transfer cooked rice and green gram into a large bowl. Add curry leaves, ginger, milk and salt. Heat ghee in a pan, fry cumin seeds,pepper and cashewnuts and add it to rice mix. Serve it steaming hot topped with ghee.

Dates Rasaayana

Ingredients:

Dates - 2 cups, de-seeded
Coconut Milk - 5 cups
Cardamom powder - 1/2 tsp

Method:

Cut dates into pieces and smash it slightly. Add coconut milk and cardamom powder. Refrigerate and serve.

No need to add sugar.

Haalbaai


Ingredients:

Rice - 1 cup, soaked for 1 hour
Cocconut milk - 3 cups
Jaggery - 1 cup, powdered
Cardamom powder - 1/2 tsp
Ghee - 1/4 cup
Salt to taste

Method:

  1. Grind rice with coconut milk into a smooth batter. Add jaggery, salt and cardamom and grind little bit. This batter will be watery.
  2. Pour batter into a heavy bottomed pan and eep stirring continuously until it gets cooked. Add ghee and stir little bit.
  3. Spread it on a greased tray and let it cool.
  4. Cut into squares. Serve with ghee.
This tastes better when it is cooled at room temperature.

Kesari Bhaath

Ingredients:

Semolina - 1 cup
Sugar - 1 3/4 cups
Ghee - 1 cups
Cardamom - 1/2 tsp, powdered
Nutmeg - 1/2 tsp, powdered (optional)
Saffron - 1/2 gm, soaked in 1 tbsp milk
Cashewnuts - 10,
Raisins - 10
Water - 2 cups

Method:

  1. Heat 1 tbsp ghee in a pan and fry semolina on low flame till a nice aroma comes out.
  2. Boil water.
  3. Add sugar to this boiling water.
  4. When sugar melts, add it to the fried semolina and stir.
  5. Keep stirring continuously.
  6. Add saffron milk and ghee and continue stirring.
  7. Add cardamom, nutmeg, cashewnuts and raisins.
  8. Stir continuously till it forms a lump.
  9. When you touch it with you insert a spoon into it, it should not stick to the spoon.
  10. Serve hot.

    P.S: You can add pineapple, apple (chopped or pureed) along with sugar. But change the quantity of sugar depending on the sweetness/sourness of the fruit that you add.

Mango Rice

Ingredients:

Rice - 2 cups
Raw Mango - 1 large, peeled and grated
Green Chillies - 8
Dry Red Chillies - 3, cut into pieces
Curry Leaves - 10
Groundnuts or cashewnuts- 1/2 cup, roasted
Mustard seeds - 2 tsps
Cumin seeds - 1 tsp
Bengal Gram - 2 tsps
Black Gram - 2 tsps
Asafoetida - 1/4 tsp
Turmeric Powder - 1/2 tsp
Oil - 2 tbsps
Salt to taste

Method:

Heat oil in a pan, add black gram, begal gram, cumin seeds,mustard seeds and dry red chillies. When mustard starts to splutter add asafoetida, 2 split green chillies leaves and groundnuts. Saute for a minute and add grated mango. Add turmeric powder and salt. Saute well. Grind remaining green chillies into a smooth paste. Add this chilli paste to the mango micture and saute well for 5mins on low flame. Now add cooked rice, mix well.

Wednesday, April 15, 2009

Uppittu/Upma

Upma in the above picture is made with Bansi Rava.

Ingredients:

Semolina - 1 cup
Mixed Vegetables(carrot, beans, cauliflower, peas) - 1/2 cup, chopped, optional
Onion - 1, optional
Tomato - 1
Curry Leaves - 10
Coriander Leaves - 1 tbsp
Green Chillies - 3, chopped
Ghee - 1/4 cup
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Bengal Gram - 2 tsps
Black Gram - 1 tsp
Cumin Seeds - 1/2 tsp
Dry Red Chillies - 2, cut into pieces
Asafoetida - a pinch
Coconut - 1/2 cup, grated
Cashewnuts - 10
Lemon Juice - 1 tsp, optional
Salt to taste
Water - 2 cups

Method:

Heat 1 tbsp ghee in a pan and fry semolina on medium flame till a nice aroma comes out.Remove off the heat and keep it aside in a different bowl/plate.

Cook the mixed vegetables in 3 cups of water.

In a pan, heat oil, add mustard seeds, black gram, bengal gram, cumin seeds, dry red chillies. When mustard seeds start to splutter, add asafoetida, curry leaves and green chillies and onion. Saute till onion turn slightly golden brown, add semolina and salt. Mix well. Add boiling water containing vegetables, tomatoes and cover the pan. Set the flame to medium. Keep stirring intermittently.When semolina looks cooked and all the water has been absorbed, add coconut, remaining ghee, cashewnuts and mix well. Turn off the heat, add lemon juice and garnish with coriander leaves. Serve hot.

P.S:



  • While adding boiling water to semolina turn off the heat. This will avoid semolina from splashing all around the pan. Turn on the heat after you add water.

Aloo Poha


Ingredients:

Rice Flakes - 1 cup
Potato - 1, peeled and chopped
Lemon juice - 1 tbsp
Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Cumin Seeds - 1/2 tsp
Bengal Gram - 1 tsp
Dry Red Chillies - 2, cut into pieces
Groundnuts or Cashewnuts - 1/4 cup, roasted
Curry Leaves - 8
Green Chillies - 3, chopped
Coriander Leaves - 1 tbsp
Turmeric Powder - 1/2 tsp
Oil - 1 tbsp
Salt to taste

Method:

  1. Take rice flakes in a colander and run water through it until the flakes are completely wet.
  2. Keep it aside for 5-10mins so that the rice flakes soft but still hold their shape.
  3. Meanwhile, heat oil in a pan, add groundnuts and saute till it turns slightly brown.
  4. Add mustard seeds, black gram, cumin seeds, bengal gram, and dry red chillies.
  5. When mustard starts to splutter, add potato and saute till it gets cooked.
  6. Now add green chillies, curry leaves, turmeric powder and salt.
  7. To this add the soft rice flakes and mix well.
  8. Turn off the heat, add lemon juice and mix well.
  9. Garnish with coriander leaves.
  10. Serve hot.

Palak - Babycorn Gravy

Ingredients:

Palak - 4 bunches, chopped
Babycorn cobs - 4, peeled and sliced
Onions - 2, chopped
Tomatoes - 2, chopped
Ginger Garlic Paste - 1 tsp
Green Chillies - 2, slit lengthwise
Red Chilli Powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam Masala powder - 1 tsp
Cumin Seeds - 1 tsp
Butter or fresh cream - 1 tsp
Oil - 1 tbsp
Salt to taste

Method:

Cook palak in little water and let it cool.
Heat oil in a pan, add cumin seeds. When they turn slightly brown, add onion, ginger garlic paste and green chilli. Saute till onion turns golden brown. Add tomatoes and saute until they get mashed. Add turmeric powder, red chilli powder, salt, garam masala powder and saute for 2mins. Add cooked babycorn pieces and blended palak and cook on low flame for 5mins. Add butter or fresh cream and serve hot.

P.S: You can replace babycorn with paneer, soya chunks or mixed vegetables.


Monday, April 13, 2009

Coconut Burfi

Ingredients:

Coconut - 4 cups, finely grated
Milk - 2 cups
Sugar - 1 1/2 cups
Cardamom powder - 1 tsp
Cashewnuts - 10, cut into pieces and fried in little ghee
Almonds - 6, cut into pieces and fried in little ghee
Ghee - 2 tbsps


Method:

In a large pan, add coconut and fry on medium flame for 5mins. Add milk and sugar and cook it the milk condenses completely. Add ghee, cashewnuts, almond and cardamom powder. Mix well until it does not stick to your finder when touched. Spread it on a greased tray. Cut into desired shape when it cools little bit.

P.S: You can add chocolate/cocoa powder, papaya puree, mango pulp, saffron etc., along with milk to give it different flavors.

Khara Dosa


Ingredients:

Rice - 2 cups (soaked in water for 1-2 hours)
Onion - 1 small, chopped
Dry Red Chillies - 8
Coriander Seeds - 1 tsp
Coconut - 1 cup , grated
Salt to taste.

Method:

Grind all the ingredients together to form a smooth batter. This batter should be more watery than the normal dosa batter. Do not let the batter ferment. Spread a laddle of batter on a preheated griddle and prepare dosa. Serve hot with chutney.

Banana Jamoon


Ingredients:

Banana - 6(Nendra variety)
Sugar - 2 cups
Water - 1 cup
Cardamom Powder - 1 tsp
Ghee - 2 tbsps

Method:

  1. Peel banana and cut them discs of 1/4inch thickness. 
  2. On a preheated griddle, smear some ghee and place the banana pieces. Set flame to low.  
  3. Smear some ghee on other side of banana pieces. 
  4. Fry both sides till they turn golden brown.
  5. Fry both sides till they turn golden brown. 
  6. In a vessel, add sugar and water to make syrup. 
  7. Before it reaches thread consistency, add cardamom powder. 
  8. Now add the fried banana pieces. 
  9. Serve hot or chilled.



P.S: You can use other variety of bananas too but Nendra variety tastes the best. This variety of banana is mostly used in making chips.

When you use Nendra banana make sure they are fully ripened(they will have a lot of black patches on the skin).

Carrot Halwa

Ingrediets:

Carrot - 4 cups, grated
Milk - 6 cups
Sugar - 1 1/2 cups
Cardamom Powder - 1 tsp
Saffron - 6 strands, soaked in 1tsp milk
Cashewnuts - 10, fried in little ghee
Raisins - 12, fried in little ghee
Ghee - 2 tbsps

Method:

In a large pan, cook carrot in milk. Keep stirring now and then. When carrot gets cooked, add sugar. Keep stirring continuously until all the milk condenses and forms a lump. Add ghee, cardamom powder and saffron. Add cashewnuts and raisins. Mix well. Serve hot.

Masala Poori

Ingredients:

All purpose flour(Maida) - 4 cups
Gram flour - 3 tbsps
Semolina - 3 tbsps
Coconut - 2 cups, finely grated
Black Gram - 1 tsp
Mustard seeds - 1/2 tsp
Dry Red Chillies - 2, cut into pieces
Green Chilies - 6, finely chopped
Ginger - 1 inch piece, finely chopped
Curry Leaves - 15, finely chopped
Asafoetida - 1/4 tsp
Ghee - 6 tsps
Oil - 1 tsp
Salt to taste
Oil for frying


Method:

Sieve Maida. In a bowl, take 1/2 cup water and add ghee, salt and Maida and knead well to make a dough like that of poori. Dilute asafoetida with 1 tbsp water.

In a mixing bowl, take coconut, salt, curry leaves, ginger, green chillies and diluted asafoetida. Mix well. Heat a frying pan, add 1tsp oil, mustard seeds, black gram and dry red chillies. When mustard seeds start spluttering, add this to the coconut mixture. To this add semolina and gram gram flour. Mix well.

Make small discs(like making pooris)from the Maida dough using rolling pin. Place some coconut mixture in the centre and bring the edges of the disc together and make a roundel. Again using a rolling pin, roll them into discs and deep fry in oil.

Mango Rasayana



Ingredients:

Ripe Mangoes, peeled and chopped - 5 cups
Sugar - 11/4 cups (adjust according to taste)
Coconut Milk - 6 cups
Cardamom powder - 1 teaspoon
Black Sesame Seeds - 2 teaspoons, optional
Salt - 1/4 teaspoon


Method:
  1. In a large bowl, mix chopped mangoes, sugar and cardamom powder.
  2. Refrigerate for about an hour so that the mango pieces absorb sugar.
  3. Add thick coconut milk and mix well. Adjust the consistency by adding more coconut milk, if needed. Rasayana will thicken little bit after a few hours. 
  4. Add salt, mix well to combine.
  5. Garnish with roasted black sesame seeds. (optional)
  6. Serve chilled.

Note:

  1. To make coconut milk, grind about 6 cups of grated coconut with about 3 cups of water. Extract the milk by straining the coconut paste in a clean cotton cloth or a fine sieve. You can grind the leftover coconut mass again by adding very little water (about a cup) to extract the second extract which will be thin and can be used for thinning the consistency of rasayana. The quality of the coconut milk depends on the quality of the coconut, fresher the coconut, better the taste and quantity of milk.
  2. If you are preparing fresh coconut milk, you can grind cardamom seeds along with coconut instead of adding in Step 1 mentioned above.

Thursday, April 9, 2009

Banana Sweet Dosa

Ingredients:

Ripe Bananas - 8 (small variety), finely mashed
Rice - 2 cups
Jaggery - 1 cup, grated
Fresh Coconut - 1 cup, grated
Beaten Rice/Poha - 1/2 cup
Ghee - 1 tbsp
Salt to taste

Method:


  1. Soak rice for 2-3hrs. 
  2. Discard the water from soaked rice and grind it into smooth batter with fresh coconut and mashed banana. Add very little water (later while you add jaggery, the consistency of batter becomes thinner.)
  3. Meanwhile soak beaten rice/poha in water for 30 minutes.
  4. Now add jaggery, salt and beaten rice. Grind until the batter becomes smooth. Do not let this batter ferment. The batter should have pouring consistency.
  5. On a preheated griddle, spread some batter to make a thick dosa. Set flame to medium. Spread some ghee and flip the side and roast the dosa little bit. 
  6. Serve hot with chutney or pickle. The left over batter can be refrigerated in an air tight container without allowing it to ferment.

Whole Wheat Roti




Ingredients:

Whole Wheat - 2 cups
Green Chillies - 4
Ginger - 1 inch piece
Water - 2 cups
Salt to taste.


Method:


  1. Soak whole wheat in water for 4hrs.

  2. Grind it with green chillies, ginger, salt and water.


  3. On a preheated griddle, place some dough and spread it evenly pressing it gently.

  4. Keep the roti on the griddle covered. When the roti looks almost cooked, the color changes. Now spread some ghee on the roti and reverse the side and roast little bit. Serve hot with coconut chutney.

Bansi Rava Roti

Ingredients:

Bansi Rava - 2 cups
Fresh Coconut - 3/4 cup, grated
Tomato - 1 large, chopped
Coriander Leaves - 2 tbsps, chopped
Green Chillies - 3, chopped
Ginger - 1 inch, chopped
Ghee - 1 tbsp
Salt to taste.


Method:

  1. Soak rava in 3 cups of water for 2hrs.
  2. Add all the remaining ingredients and prepare the dough.
  3. On a preheated griddle, place some dough and spread it evenly pressing it gently.
  4. Keep the roti on the griddle covered.
  5. When the color of the roti changes to creamish from whitish, spread some ghee on the roti and reverse the side and roast little bit.
  6. Serve hot with chutney, pickle or curd.

Potato-Onion Bhaji

Ingredients:

Potatoes - 5, boiled and peeled
Onions - 5, sliced lengthwise
Green Chillies - 4
Turmeric Powder - 1/4 tsp
Mustard seeds - 1 tsp
Black Gram - 1 tsp
Bengal Gram - 1 tsp
Dry Red Chillies - 3, cut into pieces
Curry Leaves - 6
Ginger - 1 inch piece, chopped
Oil - 1 tbsp
Salt to taste.

Method:

Cut potatoes into pieces and keep aside.

Heat oil in a frying pan, add black gram, bengal gram, mustard seeds and dry red chillies. When mustard seeds start to splutter, add ginger, green chillies and curry leaves. Saute for a minute and add onion. Add turmeric powder and saute till onion is half cooked. Add half cup of water and salt. Once onion is completely cooked, add potatoes. Mix well. This bhaji should not be watery.


P.S: If you want this bhaji watery, mix some gram flour with water and add it to bhaji after adding potatoes and cook for 2-3mins on medium flame. This tastes good with poori.

Masala Dosa

Ingredients:

Rice - 2 cups
Black Gram - 1 cup
Bengal Gram - 1/2 cup
Fenugreek seeds - 1 tbsp
Rice Flakes - 1/2 cup, soaked in water
Salt to taste


Method:

Soak rice and bengal gram in water for 4hrs. Soak black gram and fenugreek seeds separately in water for 4-5hrs. Grind fenugreek seeds to a smooth paste and then add black gram add gring both together to smooth batter. Remove this from the grinder and then grind together rice, bengal gram and rice flakes. Do not grind this to a very fine batter. Now mix black gram and rice batter together and let it ferment overnight. Add salt before preparing dosa.

On a preheated griddle, sprinkle some water and then spread dosa. Spread some ghee on top of dosa. Set the flame to medium. Do not reverse the dosa. When the dosa gets roasted, smear some spicy chutney all over the dosa and place some potato-onion bhaji in the centre of the dosa. Fold it at the centre and serve hot with ginger-coconut chutney.

Wednesday, April 8, 2009

Instant Rava Idli

Ingredients:

Semolina(Rava) - 1 cup
Mustard Seeds - 1/2 tsp
Bengal Gram - 1 tbsp
Black Gram - 2 tsps
Dry Red Chillies - 3, cut into small pieces
Asafoetida - a pinch
Ginger - 1 inch piece, grated
Green Chillies - 3, finely chopped
Curry Leaves - 5
Carrot - 1, grated
Coriander leaves - 1 tbsp
Fresh Coconut - 2tbsps, grated
Cooking Soda powder - 1/4 tsp
Fruit Salt - 1/4tsp
Curd - 1 cup, well beaten
Water - 1/4 cup
Cashewnuts - 10, roasted
Ghee - 1 tbsp
Salt to taste

Method:

  1. Heat ghee in a pan, add bengal gram, black gram, mustard seeds, asafoetida, dry red chillies.
  2. When the mustard seeds start to splutter, add the green chillies, curry leaves and ginger.
  3. Immediately add semolina and stir fry it constantly for 3 mts on medium flame.
  4. Take off heat and let it cool.
  5. Add grated carrot, coriander leaves, grated coconut, curd, water, cooking soda, fruit salt and salt and mix well.
  6. Grease idli plates.
  7. Place a roasted cashewnut on each of the greased idli plates and pour the batter over the cashewnut.
  8. Steam the rava idlis on medium flame for around 10 mts.
  9. Turn off heat and let it sit for 5 mts.
  10. Remove the rava idlis carefully with a spatula and serve hot with coconut/peanut chutney.

    P.S: You can add fresh green peas and beans to this batter.

Brinjal Masala

Ingredients:

Small Brinjals – 10 to 12
Cumin seeds - 1/2teaspoon
Fenugreek seeds - 1 teaspoon
Curry leaves - 7 to 8
Turmeric - 1/2 teaspoon
Red chilli powder - 2 teaspoons
Salt - 1 teaspoon
Cooking Oil - 3 tablespoons
Green Chillis - 2, sliced

For Gravy:

Onion - 2
Coriander seeds - 1 tablespoon
Peanuts - 1/3 cup
Thick Tamarind pulp - 2 tablespoons
Cooking Oil - 1 teaspoon
Salt to taste

For Garnishing:
Coriander Leaves


Method:


  1. Dry roast peanuts. Transfer to a bowl and allow it to cool down. Discard the peel if you want.
  2. Heat a teaspoon of oil, add coriander seeds, roast until slightly brown.
  3. Add onion and saute until it turns translucent. Turn off the heat.
  4. Slit the brinjals into quarters, all the way down to the stem leaving stems intact and soak them in salt water.
  5. Heat oil and add fry cumin seeds, fenugreek seeds, curry leaves, salt, turmeric powder and red chilli powder. 
  6. Add the brinjals and chopped green chillis. Cook covered until brinjals are soft.
  7. Meanwhile, grind roasted peanuts, sauteed onions and coriander seeds. Add tamarind pulp and little water. Grind into a slightly coarse paste.
  8. Add this paste to the cooked brinjals, adjust the consistency by adding a little water, if required.  Add more salt, if required. Cook for 5-10 minutes and turn off the flame.
  9. Garnish with chopped coriander leaves. 
  10. Serve hot with steamed rice and ghee or roti/phulka etc.,

Tuesday, April 7, 2009

To clear the blocked drain pipe of your kitchen sink, mix 1/2 cup sodium bicarbonate in 1 cup vinegar and pour it into the sink, and pour about 1 cup water. In an hour the drain pipe will open.
Do not fry paneer, immerse it in boiling water to make it soft and spongy.
To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them.
Grind some common salt in your mixer/grinder for some time every month. This will keep your mixer blades sharp.
Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom.Keep a spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel.Adding half a tsp of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don't put it in the fridge.
Hang a peacock feather, lizards will leave your house.
If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier to squeeze.
To keep the chilies fresh for a longer time, remove the stems before storing.
Avoid deep frying. Substitute deep frying with stir frying or oven bake. Don't pour the oil, but make a habit of spraying the oil in the utensil for cooking. Heat the utensil first, then add oil. This way oil spreads well. You will use less oil this way.
Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house.
Use a wooden board to chop vegetables. It will not blunt the knife. Don't use a plastic board, small plastic pieces may go with the vegetables.
To remove the bitterness of bitter gourd, cut them into desired sized pieces. Mix some turmeric powder, salt and chilli powder and leave it for 1-2hours. Squeeze out the pieces to remove water. This water removes all the bitterness.
Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.
If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.
Putting 3-4 cloves in the sugar container will keep the ants at bay.
Always mash potatoes when they are still quite hot. They mash more easily and can be finely mashed too.
When very finely chopped greens or chillies etc. are required in a recipe, use a pair of sharp Scissors instead of a knife. The job will be made faster, more efficient and safe to cut.
Warm garlic flakes a little either in a microwave or on griddle before peeling, to make the skin come off easily.
Grind a cup of soaked rice flakes for 5 cups of soaked rice to make softer dosas and idlis
Do not beat idli batter too much just before spooning into moulds. Just spoon as is. The air already incorporated while rising is lost and idlis may not be as soft as they should be.
Store excess batter in the fridge for 2-3 days without turning sour. Do not add salt to that batter beforehand, add it a few hours before using.
If bread slice is too dry, just hold the bread in the steam over a pan of boiling water for a few seconds.
Salad tastes better and crisp if the vegetables have been soaked in chilled water for a while.
Always use glass, porcelain or china jars for picklings. Make sure the lids can be secured tightly.
Never use wet spoons, ladles etc. to remove or handle pickle. Moistures paves way for rotting.
Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness better even after cooking.
Blanch green leafy vegetables ( fenugreek, spinach, etc.) in boiling water for 2 minutes. Hold under cold running water, press out excess water, store in freezer for about 2 weeks without spoiling.
If there is a lot of leftover paneer crumbs, dry in a warm oven. Fry till crisp and store in the fridge. Soften in boiling water, drain and add to thicken gravies of any vegetables and curries.
If you happen to put excess salt in the curry, cut a raw potato into about 10 pieces and drop them into the curry & leave for 15 min. They will absorb the excess salt. Remove the pieces before serving.
Use a steel knife instead of iron to cut brinjals, plantains, ladies-fingers and mangoes to avoid blackening.
To allow free flow of sauce from a sauce bottle to a pourer, insert a drinking straw half way, into the bottle and hold it there lightly with one hand while pouring with the other.
To keep coriander and other leafy greens fresh longer, wrap in newspaper and place in a perforated container in the fridge.
If the milk begins to boilover, quickly sprinkle a little cold water over it and the overflow will subside.
Use the water drained from curdled milk to knead chappati dough. They will turn out softer.
To keep chappatis warm longer, cover the pile with two piece of clean cloth above and below in a tight steel container. Leave on a griddle that has been warmed first

Monday, April 6, 2009

Coconut-Jaggery Mix


Ingredients:

Coconut - 1 1/2 cup, grated
Jaggery - 3/4 cup, grated or powdered.
Cardamom - 1 teaspoon
Salt to taste

Method:

Mix all the ingredients and serve.

Neer Dosa

Ingredients:

Rice - 2 cups, soaked for 2-3hours
Salt to taste

Method:

Grind rice to a very smooth batter. Add salt. Add enough water to get a consistency slightly more than water consistency. Take a laddle full of this batter and splash it on a preheated griddle. Wait until the sides of dosa leave the griddle and slowly remove the dosa from the griddle. Top it with ghee and serve hot with coconut chutney and coconut-jaggery mix.

Rice Noodles(Shevige)



Ingredients:

Rice - 2 cups, soaked for 2-3hours
Salt to taste

Method:

  1. Grind rice to a very smooth batter.
  2. Add salt.
  3. Add enough water to get a consistency slightly more than water consistency.
  4. Take a heavy bottomed pan and cook this batter stirring continuously till it forms a lump that is not sticky.
  5. When it cools make oval shaped portions of this batter and cook them in steam for 30mins.
  6. When hot, press each portion with a noodles maker and spread the noodles on a tray.
  7. Serve this with sweetened coconut milk/sambhar.

P.S: This can be used to make variety of dishes like lemon baath, chitranna, pulao etc.

Shredded Paneer Masala


Ingredients:

Paneer - 2 cups, shredded
Green Peas - 1/2 cup
Onion - 1 large sized, chopped
Tomato - 2 large sized, chopped
Kasuri Methi - 1/2 cup
Cumin Seeds - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Garam Masala - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Oil - 1 tablespoon
Salt to taste

Method:

Heat oil in a pan. Add cumin seeds. When it turns slightly brown, add onion and ginger garlic paste. Saute till onion turns golden brown in color. Add tomatoes and saute till it gets smashed. Now add cooked green peas, kasuri methi and saute for a minute. Add red chilli powder, turmeric powder, garam masala powder, coriander powder, cumin powder, salt and mix well. Now add shredded paneer and saute for 2-3mins. Serve hot.

Black Gram Fritters/Ambade

Ingredients:

Black Gram – 2 cups, soaked for 2-3hours.
Green Chillies – 7, chopped
Coconut pieces – ¼ cup
All Purpose Flour(Maida) – 1 tablespoon
Gram Flour - 2 tbsps
Peppercorns - 10
Curry Leaves, chopped - 3 tbsps
Salt to taste
Oil for deep frying.

Method:

  1. Grind black gram into a smooth batter with very little water.
  2. Add Maida, gram flour, coconut pieces, green chillies, curry leaves, peppercorns and salt. Mix well.
  3. Heat oil in a frying pan.
  4. Take a small lump of batter and drop it into the oil. Drop some more lumps(depending on the quantity of oil) and fry till golden brown.
  5. Serve hot with coconut chutney.

Macroni Kheer

Ingredients:

Macroni – 1 cup
Sugar – 1 ½ cup (adjust to taste)
Cardamom – ½ teaspoon, powdered
Milk – 3 cups
Cashewnuts – 10
Raisins – 10
Water – 3 cups

Method:

Boil macroni in water. Set flame to medium. Keep stirring frequently to avoid them sticking to each other. Once macroni is almost cooked add sugar. Add milk once the sugar dissolves and bring milk to boil on a medium flame. Boil it till the milk thickens little bit. Add cardamom, cashewnuts and raisins. Turn off the heat when it reaches a consistency slightly lesser than what you desire since it thickens when cool.

This can be served hot or chilled.

Chilli Sauce

Ingredients:

Red Dried Chillies – 20
Vinegar – 2 tablespoons
Oil – 1 tablespoon

Method:

Soak chillies in vinegar for an hour. Grind it with oil into smooth paste.

Vegetable Momos

Ingredients:
All Purpose Flour (Maida) – 2 cups
Cabbage – 1 cup, grated
Carrot – 1 cup, grated
Onion – ½ cup, finely chopped
Garlic flakes – ½ teaspoon, chopped
Vinegar – ½ teaspoon
Soya Sauce – 1 teaspoon
Baking Powder – ½ teaspoon
Oil – 1 tablespoon
Salt to taste

Method:

In a bowl mix the flour, salt and baking powder. Knead well into smooth dough.

Heat oil in a frying pan, add garlic and onion and fry till onion becomes transparent in color. Add cabbage and carrot. Sauté till the vegetables are cooked. Now add soya sauce and vinegar.

Make small roundels of the dough. Roll a roundel into thin flat disc of 4inch diameter using a rolling pin. Place a teaspoon full of cooked vegetable in the centre and wet the edges of discs with little water. Bring the edges together to seal the filling and twist it slightly. Once you make momos of the remaining roundels cook them in steam for 10minutes. Serve with Soya sauce or Chilli Sauce.