Pakashastra

Pakashastra

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