Pakashastra

Pakashastra

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.