Pakashastra

Pakashastra

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.