Pakashastra

Pakashastra

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.