Pakashastra

Pakashastra

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.