Pakashastra

Pakashastra

Monday, December 20, 2010

Pulpy Grape Juice/Arabian Grape Juice



Ingredients:

Black Grapes - 1/2 kg (sour grapes with seeds)
Sugar - 1 1/2 cups ( 1 cup = 120ml cup measure; adjust depending on taste)
Water - 1 litre
Salt a pinch


Method I:

  1. Wash grapes and boil with 2 cups of water until grapes start floating on top.
  2. Turn off the heat and let it cool.
  3. Separate the skin of grapes from the pulp and seeds. The skin will float on top, the pulp in middle and the seeds will be at the bottom of the vessel. You might however have to lightly squeeze the pulp to separate the pulp which are still holding onto their skin.
  4. Blend the separated grape-skin along with sugar.
  5. Pass this through a fine colander adding a cup of water.
  6. Add this extracted juice to the grape pulp and a pinch of salt.
  7. Serve chilled.


Method II:

  1. Wash grapes thoroughly.
  2. Squeeze out the pulp out of each grape. Keep the skin of grapes aside
  3. Pinch each pulp to remove the seeds. Keep the pulp aside.
  4. Now boil the skin of grapes with sugar and 2 cups of water. Boil for 5- 10 minutes and let it cool down completely.
  5. Using a juicer blend the boiled skins of grape, adding remaining 3 cups of water as required. If your juicer does not strain out the shredded skin, pass this liquid through a fine colander to separate the liquid.
  6. Mix this collected liquid with the pulp ans a pinch of salt.
  7. Serve chilled.

Friday, December 17, 2010

Garlic Coconut Chutney

Ingredients:


Garlic Flakes - 4
Coconut, grated - 1 cup
Tamarind Extract - 3/4 tsp
Dry Red Chillies - 7
Salt to taste

Method:

  1. Grind all the ingredients together with little water.
  2. (Optional) You can season it with mustard seeds and curry leaves.
  3. Serve.

Potato Curry

Ingredients:

Potatoes, medium sized - 2
Onions, medium sized - 2
Green Chillies - 3
Curry Leaves - 5
Tamarind Powder  - 1 tsp
Red Chilli Powder - 1/4 tsp
Turmeric Powder - 1/2 tsp
Bengal Gram - 1 tsp
Black Gram - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Dry Red Chillies - 2
Salt to taste
Oil - 1 tbsp

Method:

  1. Peel potatoes and cut them into cubes. Boil the potato cubes.
  2. Chop onions and green chillies.
  3. Heat oil in a pan, add bengal gram, black gram, cumin seeds, mustard seeds and dry red chilli pieces.
  4. When mustard starts to splutter, add chopped onions, green chillies and curry leaves.
  5. Saute until onion turns translucent.
  6. Add turmeric powder and salt. Saute well.
  7. Add boiled potatoes and mix well.
  8. Now add red chilli powder and tamarind powder.
  9. Serve hot with steamed rice or chapati.

Wednesday, December 15, 2010

Undalakalu



Ingredients:

Raw Jackfruit sheaths, pickled (preserved in salt water) - 6 cups
Rice - 1/2 cup
Butter - 1 lemon sized portion
Cumin Seeds  - 1 1/2 tsp

Method:
  1. Soak jackfruit sheaths in water for 30mins.
  2. Remove the water and again soak in water. Repeat this until all the salt content from the sheaths is removed.
  3. Soak rice in water for 30mins.
  4. Cut copra into small squares of 1/2cm in size.
  5. Squeeze out water from jackfruit sheaths.
  6. Grind these jackfruit sheaths, rice into smooth dough.
  7. Add cumin seeds and grind for 2mins.
  8. Take a mixing bowl and mix this dough with butter. Knead well.
  9. Take small portion of the dough; enough to make cherry-sized roundels.
  10. Slightly flatten that small portion of the dough with your palm and place a copra piece in the centre and roll between your palms to make small roundels.
  11. Make around 20 such roundels and seep fry in oil.
  12. Repeat steps 8-10 with the remaining dough.
  13. Store in air tight container.

Wednesday, December 8, 2010

Cerelac Halwa


Ingredients:

Nestle Cerelac - 1 cup ( I used Stage 4, Mixed Fruit flavor)
Oatmeal Cookies, powdered - 1 cup
Walnut, chopped - 1/4 cup
Drinking Chocolate - 1/4 cup
Ghee - 1 tbsp
Milk - 1/2 cup

Method:

  1. Heat ghee in a frying pan.
  2. Add walnuts and fry for a minute.
  3. Add biscuit powder and cerelac and mix well.
  4. Now add milk and drinking chocolate stirring the mixture continuously till forms a lump.
  5. Serve hot /chilled.

Vangi Bhath

Ingredients:

Rice - 1 cup
Long Green Brinjals - 4
Grated Dry Coconut - 3 tbsps
Lemon - 1
Coriander Seeds - 2 tsps
Black Gram - 1 1/2 tsps
Bengal Gram - 2 tsps
Cashew nuts - 6
Ghee - 1 1/2 tbsp
Dry Red Chillies - 8
Turmeric powder - 1/4 tsp
Salt to taste

For Seasoning:

Mustard Seeds - 1tsp
Black Gram - 1tsp
Bengal Gram - 2 tsps
Curry Leaves - 5
Dry Red Chillies - 2
Oil - 3 tbsps
Asafoetida, powdered - a pinch


Method:
  1. Cook rice until the grains are firm and hold shape. One cooled, separate the grains.
  2. Dry roast grated coconut in a hot pan.
  3. Heat ghee in a wok and fry red chillies, coriander seeds, black gram and bengal gram separately and keep aside. When cooled, powder it with roasted coconut.
  4. Wash and cut brinjals into 1 inch long pieces and soak in salt water.
  5. Heat oil a big wok, add bengal gram, black gram, mustard seeds, dry red chilli pieces, curry leaves and asafoetida.
  6. When mustard starts spluttering, add brinjal pieces and fry until brinjal pieces are cooked.
  7. Add the spices powder, salt and turmeric powder and mix well.
  8. Add cooked rice, mix well and turn off the heat.
  9. Squeeze lemon juice and garnish with cashew nuts fried in 1/2 tbsp ghee.
  10. Serve hot.

Thursday, October 21, 2010

Capsicum Pakoda


Ingredients:

Capsicum - 3
Red Chilli Powder - 2 tsps
Salt to taste
Gram Flour (Besan) - 1 cup
Rice Flour - 2 tbsps
Oil for deep frying

Method:

  1. Wash and slice capsicum vertically.
  2. In a large mixing bowl, marinate capsicum with salt and red chilli powder for 30 minutes.
  3. Now add rice flour and gram flour.
  4. Mix well.
  5. Add very little water so that the batter gets coated on the capsicum slices.
  6. Heat oil in a wok.
  7. Carefully drop each slice in the oil and deep fry.
  8. Serve hot.               

Capsicum

Kai Kadubu



Ingredients:

Rice - 1 cup, soak for 1 hour
Turmeric Powder - 1/4 tsp
Salt to taste
Coconut-Jaggery Mix - 3 cups
Banana Leaves  - 10
Plastic Sheets -2
Steaming Vessel


Method:

  1. Grind rice into smooth batter.
  2. Add 3 cups of water, salt and turmeric powder to this batter.
  3. Take a heavy bottomed pan and cook this batter stirring continuously till it forms a lump.
  4. Once slightly cooled, mix the dough thoroughly.
  5. Divide the dough into equal portions and roll each portion into roundel.
  6. Clean the banana leaves with a clean wet cloth.
  7. Slowly run each banana leaf above high flame so that the leaf loses its stiffness. Ensure that the entire leaf is run over the flame. This makes it easy for the leaf to be folded.
  8. Place one roundel in the centre in between two plastic sheets and press with your palm to flatten into small disc.
  9. Remove the plastic sheet on top, place some coconut-jaggery mix in centre of the disc.
  10. Carefully bring the edges of the disc using the plastic sheet underneath.
  11. Place it in a banana leaf piece and fold the leaf.
  12. Repeat the same for all the remaining dough roundels.
  13. Keep them in a steaming vessel and cook for 30-40mins.
  14. Remove from banana leaf and serve hot.

Monday, October 18, 2010

Putani Laddoo


Ingredients:

Fried Gram (Putani Dal) - 1 cup
Sugar - 1 cup
Coconut, grated - 1/2 cup
Ghee - 2 tbsps
Cardamom powder - 1/2 tsp

Method:

  1. Blend fried gram and sugar separately into fine powder.
  2. In a wok, fry grated coconut for 2mins on low flame.
  3. Once cooled, blend it into fine powder.
  4. Heat ghee.
  5. In a mixing bowl, take ghee, powdered coconut, fried gram, sugar and cardamom powder. Mix well.
  6. Take a small portion of this mixture and press it into a roundel inside your fist.
  7. Repeat the same for remaining mixture.
  8. Store in air tight container; can be stored for a week.

Biscott Rotti


Ingredients:

For Dough:

All Purpose Flour (Maida) - 1 cip
Wheat Flour (Atta) - 1/3 cup
Sugar - 1tsp
Corn Flour - 2 tsp
Semolina - 2 tsp
Salt to taste


For Stuffing:

Coconut, grated - 1 cup
Semolina - 1/2 cup
Green Chillies -3
Curry Leaves - 15
Ginger, grated - 1/2 tsp
Dry Red Chillies - 6
Black Gram - 3 tsp
Salt to taste
Oil for deep drying


Method:

  1. Dry roast black gram, grated coconut, semolina and dry red chillies separately.
  2. Once cooled, blend it into coarse powder.
  3. Chop green chillies and curry leaves and mix it to the powder. The stuffing mixture is now ready.
  4. In a mixing bowl, take all the ingredients for dough and knead with very little water. The consistency must be that of chapati dough.
  5. Take a small lemon sized portion of the dough and roll it into small roundel with your palm.
  6. Roll this into small disc (like small chapati), place 2 tsps of the stuffing mixture and bring all the edges of the disc together and twist slightly. Remove any excess dough after twisting and press it slightly with your palm.
  7. Now again dip it in flour and roll it into small disc of about 1/4cm thick.
  8. Deep fry in oil.
  9. Repeat the same until all the dough and stuffing mixture is over.
  10. Serve hot.

Tuesday, October 12, 2010

Cabbage Vada



Ingredients:

Cabbage, chopped - 2 cups
Onion, chopped - 1/2 cup
Green Chillies - 4
Curry Leaves - 10
Coriander Leaves - 4 strands
Gram Flour (Besan) - 1 cup
Rice Flour - 1 tbsp
Red Chilli Powder - 1 tsp (adjust depending on taste)
Salt to taste
Oil for deep frying

Method:

  1. Blend green chillies, curry leaves and coriander leaves into a coarse paste without adding water.
  2. In a large mixing bowl, take chopped cabbage, onion, blended chilli paste, red chilli powder and salt.
  3. Mix well and keep it aside for 15mins.
  4. Now add rice flour and gram flour and mix thoroughly with 2-3tbps of water.
  5. Heat oil in a wok.
  6. Take a ping-pong ball sized portion of the dough and press it slightly in between your palm.
  7. Slowly drop it in the oil and fry until it turns golden brown.
  8. Now turn it upside down and fry until this side turns golden brown.
  9. Serve it hot with tomato sauce.

Tomato Pickle

Ingredients:

Tomato - 1 kg
Oil - 3/4 cup
Fenugreek Seeds - 1 tsp
Red Chilli Powder - 3 tbsps (adjust depending on taste)
Turmeric Powder - 1/2 tsp
Salt to taste
Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Curry Leaves - 10
Dry Red Chillies - 5
Asafoetida powder - 1/4 tsp


Method:

  1. Wash tomatoes and wipe them dry with a clean towel.
  2. Cut tomatoes into small pieces.
  3. Take 1/4 cup oil in a frying pan and saute tomatoes until it becomes soft and oil starts separating from it.
  4. Turn off the heat and let it cool completely.
  5. In another pan, dry roast fenugreek seeds.
  6. Once cooled, blend it into a fine powder.
  7. Blend sauteed tomatoes with red chilli powder, salt, turmeric powder into a smooth paste..
  8. Take the remaining oil in a pan, add black gram, mustard seeds, dry red chillies, curry leaves and asafoetida.
  9. When mustard seeds start spluttering add tomato paste, fenugreek powder and saute well until the oil starts separating.
  10. Turn off the heat.
  11. Serve it with hot steamed rice or you can store it in an air tight jar once cooled to room temperature.
  12. You can preserve this for over 15 days if you refrigerate.

Thursday, October 7, 2010

Tutti Frutti




Ingredients:

Raw Papaya - 3 medium sized
Sugar - 1 cup
Food Colour (Red/Green/Orange) - 1/4 tsp
Calcium Carbonate paste - 3 tsps


Method:

  1. Peel papaya and remove all the seeds.
  2. Cut the papaya into small squares.
  3. Dilute calcium carbonate in 2 cups of water.
  4. Take the papaya squares in a vessel, add diluted calcium carbonate water.
  5. Add more water until the papaya squares are covered with water.
  6. Keep it for 2 days.
  7. On the third day, drain out all the calcium carbonate water.
  8. Squeeze the papaya squares little by little (either with your palm or place little quantity in a thin cotton cloth and then squeeze) to remove all the water content. This could be quite a tedious job.
  9. Take sugar in a wide vessel, add just 2 tbsps of water.
  10. Let the sugar melt and just when it starts hardening add all the squeezed papaya squares.
  11. Now the liquid will start oozing out of the papaya squares.
  12. Add food color.
  13. Keep stirring the papaya squares in sugar until all the liquid is evaporated.     
  14. Once all the liquid is evaporated turn off the heat and transfer the content on a plate for cooling.                     
  15. Once cooled, store it in a air tight container and refrigerate for it to last long.


Athirasa

\
Ingredients:

Rice - 500gms
Jaggery - 400gms
Coconut, grated - 4 tbsps
Pepper Powder - 2 tsps
Cardamom Powder - 1 tsp
Oil - 250 ml
Ghee - 2 tbsps
Salt to taste
Oil for deep frying
Thick Plastic Sheet - 1

Method:

  1. Wash rice and soak it in water for 15mins.
  2. Drain out all the water and blend it into powder. (You do not have to wait for the rice grains to dry!).
  3. Sieve the powder through a fine sieving dish.
  4. Again blend the remains in the sieving dish until it filters through the sieving dish.
  5. Repeat this until all the rice powder filter through the sieving dish.
  6. Add pepper and cardamom powder, mix well.
  7. Blend coconut into fine powder without adding any water.
  8. Take jaggery in a broad vessel, add 1/2 cup water and let it boil until it forms a single thread consistency.
  9. Immediately, add powdered coconut and turn off the heat.
  10. Add rice powder,ghee and oil. Mix well.
  11. The dough thus prepared should not stick to your finger when touched and should have consistency of soft chapati dough.
  12. Heat oil in a pan.
  13. Take a thick plastic sheet and smear some oil.
  14. Make a lemon sized roundel with the dough, place it on the plastic and slightly press with your palm (smeared with oil) to make small disc of about 1cm thick.
  15. Carefully drop this disc in oil and fry until the bottom it brown.
  16. Now turn the side and fry until the other side is brown.
  17. Remove from oil and place it in kitchen tissues as this normally absorbs good amount of oil.
  18. Repeat the same for remaining dough.
  19. Once cooled store in air tight container.
P.S: If the consistency and the dough mix is not right, the discs will break when dropped in oil. So take care while preparing with the quantity and consistency.

Wednesday, October 6, 2010

Onion-Coconut Chutney



Ingredients:

Onion, chopped - 2tbsps
Coconut, grated - 1 cup
Tamarind Extract - 3/4 tsp
Dry Red Chillies - 7
Salt to taste

Method:

  1. Grind all the ingredients together with little water.
  2. (Optional) You can season it with mustard and curry leaves.
  3. Serve.

Mullu Southekayi (Cucumber) Kottige

Ingredients:

Cucumber, peeled, de-seeded and chopped - 6 cups
Rice, soaked in water for 1 hour - 3 cups
Salt to taste
Banana Leaves - 6

Steaming Vessel to cook

Method:

  1. Take the chopped cucumber in a colander and place this colander on top of another container such that the cucumber juice gets collected in the container.
  2. Drain all the water from rice.
  3. Grind this rice into a coarse batter using very little 1/4 cup cucumber juice collected in the container.
  4. Add salt and grind for a minute.
  5. Clean the banana leaves with a clean wet cloth.
  6. Slowly run each banana leaf above high flame so that the leaf loses its stiffness. Ensure that the entire leaf is run over the flame. This makes it easy for the leaf to be folded.
  7. Place the steaming vessel filled with water on high flame.
  8. When the water starts boiling, place a banana leaf on a flat surface.
  9. Place some batter in the center of a leaf.
  10. Fold the longer sides of the leaf.
  11. Now fold the remaining two sides of the leaf.
  12. Place it in the steaming vessel.
  13. Repeat the same for the remaining batter.
  14. Steam for an hour and turn off the heat.
  15. This is a bland dish; serve it with onion-coconut chutney and for those who like sweet, jaggery syrup.

Thursday, September 30, 2010

Sponge Dosa

Ingredients:

Rice - 3 cups
Fenugreek Seeds - 3 tbsps
Sour Butter Milk - 5 cups
Green Chillies - 8
Beaten Rice - 4 tbsps
Salt to taste
Cooking Soda powder - 1/2 tsp
Oil for roasting dosa

Method:

  1. Wash rice and fenugreek seeds and soak in buttermilk overnight.
  2. Soak beaten rice in little water until it becomes soft.
  3. Grind this along with green chillies into a batter.
  4. Now add salt and soakes beaten rice and grind to a smooth batter.
  5. Cover the vessel containing the batter with the a lid and let it ferment for a day.
  6. Adjust the consistency of the batter with water such that it is free flowing.
  7. Add cooking soda and keep it aside for 30mins.
  8. Spread a laddle full of batter on a reheated griddle.

  1. Cover it with a lid for a minute.
  2. Smear oil on top of the dosa and turn the dosa upside down.
  3. Let it roast on both sides.
  4. Serve hot with pickle or chutney.

Wednesday, September 29, 2010

Bitter Gourd Pickle



Ingredients:

Bitter Gourd - 3
Dry Red Chillies - 15
Coconut, grated - 1/4 cup
Jaggery Powdered - 1/2 cup
Mustard Seeds - 1 1/2 tsps
Fenugreek Seeds - 1 tsp
Asafoetida - 1/4 tsp
Tamarind Extract - 2 tbsps
Turmeric powder - 2 tsps
Red Chilli Powder - 1 tsp
Curry Leaves - 20
Oil - 1/2 cup
Salt to taste

Method:

  1. Chop bitter gourds and remove the kernel.
  2. Marinate the chopped bitter gourd with 1 tsp salt , red chilli powder and turmeric powder each for 2hrs.
  3. Squeeze out water from the bitter gourd pieces and keep aside.
  4. Dry roast grated coconut until it turns golden brown.
  5. Roast 1 tsp mustard seeds, fenugreek seeds, asafoetida and dry chillies separately with 1/2 tsp oil each.
  6. Grind these roasted ingredients with roasted coconut, tamarind extract, jaggery, turmeric powder and salt into a smooth paste adding very little water.
  7. Heat all the remaining oil in a frying pan and fry the bitter gourd pieces until they turn brown and slightly crisp.
  8. Remove bitter gourd pieces from the oil and keep aside.
  9. Add remaining mustard seeds, 2 dry red chilli pieces, curry leaves into the oil in the pan and let the mustard start spluttering.
  10. Now add fried bitter gours pieces and ground paste.
  11. Saute till the oil separates.
  12. Once cooled, store in an air tight bottle for atleast a week.

Besan Ka Cheela

Ingredients:

Gram Flour (Besan) - 3 cups
Onion, chopped - 1 large
Tomato, chopped - 1 large
Coriander Leaves, chopped - 2 tbsps
Green Chillies, chopped - 1 tbsp
Carom Seeds (Ajwain) - 1/2 tsp
Red Chilli Powder - 1/2 tsp (adjust depending on taste)
Coriander Powder - 3/4 tsp
Chat Masala Powder - 1/2 tsp
Black Pepper Powder - 1/4 tsp
Cooking Soda Powder - a pinch
Salt to taste
Oil for roasting cheela

Method:

  1. Beat gram flour with water removing all the lumps. Add enough water so that the batter is just about the pouring consistency.
  2. Add all the other ingredients except oil and mix well.
  3. On a preheated griddle, pour a laddle full of batter and spread it evenly.
  4. Cover the griddle with a little for a minute.
  5. Smear oil on top of the cheela and turn it upside down.
  6. Roast it until both sides are slightly brown and crispy.
  7. Serve hot with tomato sauce.

Wednesday, September 1, 2010

Methi & Lima Beans Pulao

 

Ingredients:

Sona Masoori Rice - 2 cups
Fenugreek (Methi) Leaves - 1 1/2 cups
Lima (Double) Beans, soaked and boiled - 1 1/2 cups
Onion, chopped - 3/4 cup
Garlic, grated - 1 tsp
Dry Red Chillies - 10
Cinnamon - 1 inch piece
Cloves - 5
Mace - 1/2
Marati Moggu - 1
Cumin Seeds - 1/2 tsp
Oil - 1/2 cup
Turmeric Powder - 1/4 tsp
Salt to taste

Method:

  1. Pressure cook rice.
  2. Spread it on a wide vessel so that the grains do not stick to each other.
  3. Fry dry red chillies, cinnamon and cloves separately with 1/4 tsp oil for each.
  4. Once cooled, blend it into fine powder.
  5. Heat oil in a pan, add cumin seeds, mace and marati moggu. Saute for a minute.
  6. Add onions and grated ginger. Saute till it turns translucent.
  7. Now add fenugreek leaves and cooked lima beans. Saute until leaves get cooked.
  8. Add turmeric powder, powdered masala, salt and mix well.
  9. Add this to cooked rice and mix well.
  10. Serve hot with raita.

Monday, August 30, 2010

Brinjal Rings


These Brinjal Rings are prepared using a variety of brinjal called Matti Gulla.


Ingredients:

Large Brinjal - 1
Butter - 2 tbsps
Red Chilli Powder - 1 tbsps
Lemon Juice - 1 tbsp (or tamarind extract)
Salt to taste

Method:

  1. Slice brinjal into 1/4 inch horizontal slices.
  2. Soak them in water for 10 minutes.
  3. Wipe them dry with a clean cloth.
  4. In a mixing bowl, take butter, red chilli powder, salt and lemon juice. Mix well.
  5. Place the brinjal slices on a preheated griddle.
  6. Smear the butter mixture on top of the brinjal slice.
  7. Turnover the brinjal slice and now smear the butter mixture on the other side.
  8. Set the flame to medium.
  9. Let it roast little bit.
  10. Now turn the side and smear the top again.
  11. Repeat until each side has 2-3 layers of butter mixture coating.
  12. Roast both the sides.
  13. Serve this hot with steamed rice.

Friday, August 6, 2010

Amruthaphala

            
Ingredients:

Coconut Milk (First Extract) - 3 cups
Milk - 3 cups
Sugar - 1 cup
Cardamom Powder - 1/4 tsp
Salt a pinch


Method:

  1. Take milk, coconut milk and sugar in a thick bottomed frying pan.
  2. Let it boil until the milk reduces/thickens. Take care that the milk does not overflow while boiling.
  3. Add cardamom powder.
  4. Now start stirring continuously until there are small hole-like formings.
  5. Spread on a greased tray and cut into desired shapes
  6. Let it cool and store the pieces in an air tight container.

P.S: If the coconut used to extract milk is old, then the color of this sweet might turn chocolate brown.
Cardamon Toast

Thursday, March 11, 2010

Aloo Matar/Gobi


Ingredients:

Potatoes,boiled,peeled and cubed - 1 cup
Caluiflower florets - 1 cup or Fresh Green Peas - 1/2 cup (I used both)
Onion - 3 large
Tomatoes - 3 large
Green Chillies - 4
Garlic Flakes - 6
Ginger, chopped - 1 tbsp
Coriander Leaves,chopped - 1/2 cup
Kasuri Methi - 2 tbsps (optional)
Fresh Cream - 3 tbsps
Cumin Seeds - 1 tsp
Garam Masala - 1 tsp
Oil - 2 tbsps
Salt to taste


Method:

  1. Blend onion, garlic, ginger,coriander leaves, green chillies into a smooth paste.
  2. Heat oil in a pan, add cumin seeds and saute till the seeds turn slightly brown.
  3. Add blended onion paste and kasuri methi.
  4. Saute until the paste turns brown stirring frequently.
  5. Add chopped tomatoes and saute until tomatoes turn soft and mushy.
  6. Meanwhile slightly boil cauliflower pieces.
  7. Now added cubed potaoes, green peas/cauliflower pieces.
  8. Add 1/2 cup water and cook for 3-4mins.
  9. Add salt, garam masla and cook for 2mins.
  10. Now add fresh cream and cook for a minute.
  11. Garnish with coriander leaves and serve hot with Pulkas/Parata/Naan.

Wednesday, March 10, 2010

Mixed Veg Parata

Ingredients:

For Stuffing:

Potato, boiled and mashed - 1/2 cup
Paneer, grated - 1/2 cup
Cauliflower, grated - 1/2 cup
Green Chillies - 2
Coriander Leaves, chopped - 2 tbsps
Dry Mango Powder - 1/2 tsp
Red Chilli Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1/2 tsp
Salt to taste

For Dough:

Wheat Flour - 2 cups
Water
Salt to taste

Oil/Ghee - 2 tbsps

Method:

  1. Take salt and about 1/2 cup water in a mixing bowl, add wheat flour and knead the dough.
  2. Keep it aside for 20-30mins.
  3. In another mixing bowl, take cumin seeds, mashed potato, grated cauliflower, grated paneer, chopped green chillies, coriander leaves, salt,red chilli powder, turmeric powder,dry mango powder.
  4. Mix well and make big lemon sized roundels.
  5. Knead the wheat flour dough again and make lemon sized roundels.
  6. Roll the wheat flour roundel into a flat disk.
  7. Place a stuffing roundel in the centre of the disc and bring all the edges of the disc together and try to make it a roundel again.
  8. Slightly flatten his roundel.
  9. Lightly roll this flattened roundel into a disc again.
  10. Place this on a preheated griddle.
  11. When you see small bubble-like formations coming up, flip the side and smear some oil/ghee.
  12. Flip the side again and smear oil/ghee on the other side.
  13. Serve hot with tomato sauce/pickle and curd.

Friday, February 26, 2010

Dates Rasayana

Ingredients:

Dates, deseeded - 1 cup
Coconut Milk Extract - 3 cups
Powdered Sugar - 1/4 cup(adjust this quantity according to your taste)
Cardamom, powdered - 1/2 tsp
Cashew nuts - 5
Raisins - 5
Ghee - 1 tsp
Salt - a pinch

Method:

  1. Soak dates in coconut milk extract for an hour.
  2. Strain dates and smash them little bit.
  3. Add them back to the coconut milk extract.
  4. Add powdered sugar and cardamom.
  5. Heat ghee in a pan, and saute cashew nuts and raisins for a minute.
  6. Garnish rasayana with sauteed cashewnuts and raisins.
  7. Refrigerate for 4-5hours.
  8. Serve chilled.

Gobi Manchurian


Ingredients:

Cauliflower - 1 small sized
Onion, cut lengthwise - 2 medium sized
Capsicum, cut into thin long pieces - 1 large sized
Garlic Flakes, each peeled and cut into 5 pieces - 12
Green Chilli Sauce - 3 tbsps
Tomato Sauce - 5 tbsps
Soya Sauce - 3 tbsps
Coriander Leaves, chopped - 2 tbsps
Oil for deep frying

For Batter:

All Pupose Flour(Maida) - 3/4 cup
Corn Flour - 1/4 cup
Red Chilli powder - 1 tsp
Salt to taste


Method:

  1. Clean cauliflower and cut it into pieces.
  2. Soak it in like warm salt water for 30mins.
  3. In a mixing bowl, mix maida, corn flour, red chilli powder and salt with 1/2 cup water.
  4. Ensure the consistency of the batter is such that it coats the cauliflower pieces uniformly when dipped into the batter.
  5. Heat oil in a pan.
  6. Now dip all the cauliflower pieces in the batter and deep fry them in oil.
  7. Take another pan and heat 1tbsp oil.
  8. Add onion,capsicum and garlic.
  9. Saute till until becomes translucent in color.
  10. Add fried cauliflower pieces.
  11. Add chill sauce, tomato sauce and soya sauce.
  12. Sprinkle a pinch of taste.
  13. Mix thororughly on high flame until the sauces coat the cauliflower pieces.
  14. Transfer them to serving dish and sprinkle coriander leaves.
  15. Serve hot.

Wednesday, February 24, 2010

Naan Khatai

                
Ingredients:

All Purpose Flour(Maida) - 3 cups
Powdered Sugar - 1 1/2 cups
Ghee, melted - 1 1/4 cup
Cardamom seeds - 1 tsp
Baking Soda - 1 tsp
Yellow Food Color - a pinch
Salt to taste

Method:

  1. Dilute yellow food color in 1tsp water.
  2. Add this to metled ghee.
  3. Add cardamom seeds and baking soda and mix well.
  4. Add powdered sugar and beat well.
  5. Now add all purpose flour and knead the dough thoroughly.
  6. Set aside for 6hours.
  7. Knead the dough again.
  8. Make small lemon sized balls of this dough.
  9. Microwave at 180W,180 degrees centigrade for 8mins.
  10. Let it stand for 2-3mins.
  11. Serve or store in an air tight container.

Monday, February 1, 2010

Mirchi Bajji


Ingredients:

Long Green Peppers (Mirchi)/Chilli) - 8
Oil for deep frying

For Batter:

Gram Flour(Besan) - 3/4 cup
Rice Flour - 1/4 cup
Red Chilli powder - 1 tsp
Carom seeds(Ajwain) - 1/2 tsp
Asafoetida a pinch
Salt to taste


For Stuffing Mixture:

Onion, chopped - 1/4 cup
Red Chilli Powder - 1 tsp
Lemon Extract - 1 tsp
Coriander Leaves - 1 tbsp
Salt - a pinch


Method:
  1. Slit the tip of the green pepper for about an inch.
  2. Mix all the ingredients for stuffing mixture and keep it aside.
  3. For batter, take nearly 1/2 cup of water in a mixing bowl.
  4. Add salt, asafoetida, red chilli powder and carom seeds and mix until the salt dilutes in water.
  5. Now add rice flour and gram flour and mix well.
  6. Adjust the consistency of the batter such that it is just a little more watery than a dosa batter.
  7. Heat oil in a frying pan.
  8. Dip a green pepper in the batter such that it gets completely coated with the batter.
  9. Carefully immerse it in oil and deep fry.
  10. Remove this fried pepper from oil and place it in an oil-absorbet paper.
  11. Again slit the fried pepper from tip to stalk carefully.
  12. Place some stuffing mixture through the slit.
  13. Serve hot with tomato sauce.
I had some batter remaining. I used it to make Heerekai/Ridge Gourd Bajji.

                                

Method:

  1. Peel ridge gourd.
  2. Make thin slices of this gourd.
  3. Dip them in the batter and deep fry.
  4. With a knife, carefully open the fried batter coat of this bajji on one side.
  5. Place some stuffing mixture and serve hot with tomato sauce.

Dry Jamoon

Ingredients:

Instant Jamoon Mix - 1 packet
Sun Dried Coconut(Copra), grated - 1 cup
Ghee or oil  for deep frying

For Sugar Syrup:

Sugar - as presribed in the Jamoon Mix packet
Water - as presribed in the Jamoon Mix packet
Rose Essence - 3 drops
Cardamom powder - 1/2 tsp

Method:

  1. Gently mix the Instant Jamoon Mix with little water as prescribed in the packet.
  2. Boil sugar with prescribed amount of water until the syrup reaches a single thread consistency.
  3. After the syrup reaches single thread consistency, add rose essence and cardamom powder.
  4. Remove the syrup from fire.
  5. Heat oil in a pan.
  6. Make small roundels of jamoon dough and deep fry in ghee/oil until the jamoons turn dark brown instead of golden brown as prescribed. Make sure the flame is set to medium so that the jamoons do not get charred.
  7. Remove from ghee/oil and place them in an oil-absorbet paper.
  8. Soak these fried jamoons in sugar syrup until they enlarge little bit by absorbing the sugar syrup.
  9. Remove from the syrup and gently roll them over grated copra.
  10. Once cooled, store them in air tight container.
  11. You can store them for 3-4 days.

Sweet Potato Chips


Ingredients:


Sweet Potatoes - 3
Salt - 1 tbsp
Red Chilli Powder - 1 tbsp
Oil for deep frying


Method:

  1. Wash sweet potatoes and wipe them dry with a clean towel.
  2. Heat oil in a frying pan.
  3. Using a chips grater, grate the sweet potato directly into the oil.
  4. Deep fry until they become crisp.
  5. Remove from oil and put them in a bowl.
  6. Immediately sprinkle salt and chilli powder mixture.
  7. Toss well so that the mixture coats well on the chips.
  8. Repeat the same for all the sweet potatoes.
  9. Once cooled, store in an air tight container.

Green Gram Sprouts Salad


Ingredients:

Sprouted Green Gram - 1 cup
Raw Mango, grated - 3 tbsps
Carrot, grated - 1/4 cup
Onion, chopped - 1/4 cup
Tomato, chopped - 1 small sized
Coriander leaves, chopped - 2 tbsps
Lemon Extract - 1 tsp
Chat Masala - 1/4 tsp
Black Salt - 2 pinches
Common Salt to taste


Method:

  1. Cook sprouted green gram with very little water for 3-4mins.
  2. Mix all the ingredients together except coriander leaves.
  3. Transfer the salad into a serving bowl/tray and garnish with coriander leaves.
  4. Serve immediately.