Pakashastra

Pakashastra

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.