Pakashastra

Pakashastra

Tuesday, December 6, 2011

Banana Pancake


Ingredients:

Well Ripened Banana - 2 small
All Purpose Flour - 1 cup
Powdered Sugar - 1/2 cup
Milk - 3/4 cup
Vanilla Essence - 5 drops
Baking Powder - 1/2 tsp
Ghee - 1 tbsp

Cadbury Gems/Choco chips - a few

Method:

  1. Peel and mash the banana thoroughly in a mixing bowl.
  2. Add flour, powdered sugar, milk, baking powder and vanilla essence. Mix well.
  3. Pour the batter into a squeeze bottle.
  4. Squeeze the bottle on a preheated non-stick griddle to make pancakes of desired shapes and sizes. Set the flame to medium.
  5. Smear some ghee on top of the pancake when roasted at the bottom. Flip the side and roast on medium flame.
  6. Decorate them with gems or choco chips.

Monday, December 5, 2011

Kesar Phirni


Ingredients:

Basmati Rice - 5 tbsps
Milk - 750ml
Sugar - 3/4 tsp
Saffron strands - 12
Rose Essence - 1/4 tsp
Cinnamon Powder - 1/2 tsp
Green Pistachios - 10
Almond Flakes -  2 tbsps
Cashew nuts - 10


Method:

  1. Soak Basmati rice in water for 1 hour.
  2. Boil milk until it reduces little bit and add about 8 strands of saffron and cinnamon powder.
  3. Grind rice into a coarse paste.
  4. Add ground rice into boiling milk and stir continuously for some time to avoid any lumps.
  5. Add sugar and continue to boil on medium flame.
  6. Meanwhile, chop pistachios and cashewnuts. 
  7. Add 3/4rth portion of these nuts and almond flakes to the boiling milk.
  8. Add rose essence and reduce the flame to flow and boil stirring occasionally until it thickens little bit.
  9. Turn off the heat and let it cool.
  10. Garnish with the remaining portion of chopped nuts and saffron strands. 
  11. Refrigerate and serve chilled.

Fenugreek Leaves & Sweet Corn Bajji


Ingredients:

Fresh Fenugreek Leaves (Methi Leaves) - 1 cup
Sweet Corn Niblets - 1/2 cup
Onions - 2
Bengal Gram Flour ( Besan) - 1/2 cup
Rice Flour - 2 tbsps
Ginger Garlic paste - 1 tsp

Garam Masala Powder - 3/4 tsp
Red Chilli Powder - 1 tsp
Green Chillies - 2
Cooking Soda - 1/4 tsp
Salt to taste
Oil for deep frying

 Method:

  1. Clean an wash the fenugreek leaves.
  2. Chop green chillies and onions
  3. In a large mixing bowl, take fenugreek leaves, corn niblets, onions, chopped green chillies, garam masala powder, ginger garlic paste, cooking soda, red chilli powder and salt. 
  4. Sprinkle some water and mix well.
  5. Now add gram flour and rice flour and mix well. Sprinkle some water if required and mix well to prepare dough.
  6. Heat oil in a work.
  7. Take small portions of the dough and shape them into small roundels and deep fry in oil.
  8. Serve hot with tomato sauce.

Please Note: Pinch the corn niblets slightly before adding to the dough so that the niblets do not burst in the hot oil splashing the hot oil around.

Saturday, November 26, 2011

Plain Cookies


Ingredients:


All Purpose Flour (Maida) - 150gms
Butter - 6 1/2 tbsps
Powdered Sugar - 100gms
Cardamom, coarsely powdered - 1/2 tsp
Nutmeg paste - 1/8 tsp
Baking Powder - 1/4 tsp
Curd - 2 tbsps
Salt to taste


Method:

  1. Sift maida and baking powder together twice.
  2. Take butter and powdered sugar in a mixing bowl and beat until soft and fluffy.
  3. Add nutmeg paste. cardamom powder and curd. Mix well.
  4. Add maida and gently knead into smooth dough.
  5. Take small portions of the dough and turn them into roundels.
  6. Grease a baking tray and place each roundel an inch apart.
  7. Bake at 160 degrees C for 18-20 minutes.
  8. Remove the tray from the oven and place it in a wrack, let it cool.
  9. Serve.

Soya and Gobhi Bhaji




Ingredients:


Cauliflower (Gobhi), shredded - 2 cups
Soya Granules - 1 cup
Onions - 2 large
Tomatoes - 2
Ginger Garlic Paste - 1 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Sugar - 1/2 tsp
Garam Masala Powder- 1 tsp
Curd - 4 tbsps
Salt to taste
Oil - 1 tbsp

For Garnishing:

Chopped Coriander Leaves


Method:

  1. Boil soya granules in 2 cups of water for 5 mins. 
  2. Strain out excess water and keep aside.
  3. Boil shredded cauliflower in little water.
  4. Blend tomatoes and keep aside.
  5. Blend onions into a smooth paste.
  6. Heat oil in a frying pan, add onion paste and ginger garlic paste. Saute on medium flame until the paste turns brown.
  7. Add tomato paste and saute until the raw smell of tomato disappears.
  8. Add coriander powder, cumin powder, turmeric powder, red chilli powder, salt, sugar, garam masala powder and curd. Mix well.
  9. Add boiled soya granules and cauliflower. 
  10. Mix well and cook covered until the water evaporates.
  11. Garnish with coriander leaves.
  12. Serve hot with phulkas.

Friday, November 18, 2011

Raw Banana & Sago Bajji


Ingredients:

Raw Bananas - 2
Sabudana (Sago) - 1/2 cup
Potato - 1
Milk - 1/4 cup
Cashewnuts, chopped -1/4 cup
Bread Slice - 1
Garam Masala Powder - 1/2 tsp
Dry Mango (Amchur) Powder - 1/2 tsp
Chilli Powder - 1 tsp
Green Chillies, chopped -3
Coriander Leaves, chopped - 1 tbsp
Salt to taste

Oil for deep frying


Method:

  1. Soak sago in water for 30minutes.
  2. Pressure cook potato and banana. Peel off the skin and smash thoroughly.
  3. Dip the bread slice in milk and squeeze out excess milk from it.
  4. Strain out water from sago.
  5. Mix well all the ingredients except oil.
  6. Take small portions of this mixture and turn them into small roundels.
  7. Deep fry them in oil.
  8. Serve hot with tomato sauce and coriander leaves chutney.

Monday, November 14, 2011

Babycorn & Carrot Masala


Ingredients:

Babycorn - 15
Carrots - 4
Onion, chopped - 1/4 cup
Tomatoes - 3
Cumin Seeds - 1/2 tsp
Oil - 2 tbsps

For Gravy:
Onions - 2
Mint Leaves - 1 tbsp
Garlic - 8 flakes
Coriander Leaves - 1 tbsp
Green Chillies - 3
Cashewnuts - 10
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tbsp
Garam Masala Powder - 1/2 tsp
Rock Salt - 1 tbsp
Sugar - 1/2 tsp

Method:

  1. Blanch tomatoes for a few minutes.
  2. Peel the outer skin of the tomatoes and bend to a smooth paste.
  3. Cut carrots and baby corn lengthwise into finger like pieces.
  4. Cook babycorn and carrots with enough water.
  5. Grind all the ingredients for gravy adding very little water.
  6. Heat oil in a pan.
  7. Add cumin seeds. 
  8. When it starts sizzling, add chopped onion and saute until golden brown in color.
  9. Add ground masala and saute on low flame until a nice aroma comes from it.
  10. Add tomato paste and saute for a few more minutes.
  11. Add cooked babycorn and carrots along with cooked water.
  12. Boil until the gravy becomes thick.
  13. Serve hot.

Eggless Chocolate Cake - Type 1


Ingredients:

All Purpose Flour (Maida) -1 1/3 cup 
Powdered Sugar - 1 cup
Vegetable Oil - 1/2 cup
Cocoa Powder - 3 tbsps
Buttermilk - 3/4 to 1 cup
Vanilla Essence - 1 tsp
Baking Powder  - 1 tsp
Baking Soda - 1/4 tsp

Method:

  1. Sift together maida, coca powder and baking powder twice.
  2. Add cooking soda to buttermilk and keep aside
  3. Take oil and powdered sugar in a large mixing bowl and beat well.
  4. Add vanilla essence and mix well.
  5. Now add sifted flour and buttermilk. Mix well.
  6. Grease a tin and dust it thoroughly.
  7. Pour the batter into the tin and bake at 180 degrees C for 30-40 mins.
  8. Place the tin on a wire rack and let it cool.
  9. Once cooled, carefully unmould and cut into desired shapes.

Friday, October 7, 2011

Chakkuli

Ingredients:

Rice Flour - 2 cups
Black Gram Powder - 1/2 cup
Butter - 1 large lemon sized
Sesame Seeds -  1tbsp
Salt to taste

Oil for deep frying

Method:

  1. Mix rice flour, black gram powder, butter, sesame seeds and salt in a large mixing bowl.
  2. Knead it into a smooth dough using enough water. The dough should be like that of a chapati dough.
  3. Heat oil.
  4. Place some dough in the chakkuli mould and press the mould onto a plastic sheet to make chakkulis.
  5. Carefully remove each chakkuli from the sheet and deep fry in oil.
  6. Once cooled, store it in air tight container.

Badshah



Ingredients:

All Pupose Flour (Maida) - 1 1/2 cups
Ghee - 1/4 cup
Curd - 1/4 cup
Cooking Soda - 1/4 tsp
Salt - a pinch

Oil/Ghee for deep frying

For Sugar syrup:

Sugar - 1 1/2 cups
Water - 1 cup

Method:

  1. Sift flour, cooking soda and salt twice.
  2. In a large mixing bowl, take the sifted flour, maida and ghee and knead into a soft dough.
  3. Set it aside for 30minutes.
  4. Knead it again
  5. Take a small lemon sized portion of the dough and roll it into a roundel. Keep the roundel between your palms and press it gently into a thick disc. Carefully twist the disc through the edges.
  6. Prepare sugar syrup y boiling sugar and water. Turn off the heat before it reaches a single thread consistency.
  7. Heat oil/ghee in a frying pan.
  8. Deep fry the moulded dough on low flame until it turns golden brown and soak it in sugar syrup.
  9. Repeat the same for remaining dough.
  10. Soak them in sugar syrup for about 30minutes.
  11. Carefully remove each piece from the sugar syrup and place it on a plate.
  12. Serve hot.
  13. To store for 2-3 days, store them in an air-tight container once cooled to room temperature.

Monday, September 26, 2011

Gobi Palak

Ingredients:

Palak (Spinach) - 1 big bunch
Cauliflower (Gobi) - 1 medium sized
Coriander Leaves - 1 small bunch
Green Chillies - 2
Onions - 2
Garlic Flakes - 7
Tomatoes - 2
Curry Leaves - 10
Coconut, grated - 5tbsps
Cashew Nuts - 10
Poppy Seeds - 2 tsps
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Sugar - 1 tsp
Chilli Powder - 1 tsp
Cumin Seeds - 1 tsp
Turmeric Powder- 1/2 tsp
Fresh Cream - 1 tbsp
Milk - 3 tbsps
Salt to taste
Oil - 1 tbsp

For Garnishing:

Cheese - 1/2 a cube

Method:

  1. Chop onions and garlic. Keep aside.
  2. Chop tomaotes and keep aside.
  3. Soak poppy seeds in 3tbsps of boiled water.
  4. Boil cauliflower pieces with little salt.
  5. Heat 1 tsp oil in a wok and saute chopped palak and green chillies. Saute until the leaves are cooked. Let it cool.
  6. Heat the remaining oil in another work, add cumin seeds.
  7. When the cumin seeds atart sizzling, add chopped onion and garlic and saute until onion turns translucent.
  8. Add chopped tomatoes and saute until tomatoes turn soft and mushy.
  9. Add sugar, turmeric powder, red chilli powder, coriander powder, garam masala and salt. Mix well.
  10. Blend cooked palak, curry leaves, coriander leaves, cashewnuts, soaked poppy seeds and coconut into smooth paste.
  11. Add this paste and boiled cauliflower pieces to sauteed onion mixture and mix well. Add a little water if required.
  12. Add milk and fresh cream and boil on medium flame for a few minutes.
  13. Garnish with grated cheese.

Apple Raisin Cake

Ingredients:

All Purpose Flour (Maida) - 2 cups
Sugar - 1 cup
Butter - 1 cup
Milk - 300ml
Baking Powder - 2 tsps
Cooking Soda - 2 tsps
Apple - 2 medium sized
Raisins - 1/4 cup
Rose Essence - 1 tsp
Cinnamon Powder - a pinch
Yellow Food Color - a pinch, diluted in a tsp milk/water
Salt to taste

Method:
  1. Powder sugar.
  2. Peel and grate apples. Keed it aside.
  3. Sieve maida, baking powder, cooking soda and salt twice.
  4. Take butter and powdered sugar in a large mixing bowl and cream then till light and fluffy.
  5. Add rose essence, raisins, grated apple,cinnamon powder and diluted food color. Mix well.
  6. Add maida and milk. Mix well.
  7. Grease a cake tin with some fat and dust with little maida.
  8. Pour the cake batter into the tin.
  9. Bake at 180 degrees C for 40-45mins.
  10. Remove from oven and cool it on wire rack.
  11. Cut into pieces of desired shapes.

Monday, September 19, 2011

Walnut and Coffee Cake

Ingredients:

All Purpose Flour (Maida)- 200gms
Sugar - 200 gms
Butter - 100 gms
Instant Coffee Powder - 1 tbsp
Nutmeg powder - a pinch
Baking Powder - 1 tsp
Sodium bi carbonate - a pinch
Salt - a pinch
Milk  - 350ml
Walnuts - 100gms

Method:

  1. Powder sugar.
  2. Sieve maida, baking power, sodium bicarbonate and salt twice.
  3. Take butter and powdered sugar in a large mixing bowl and beat it well until soft and fluffy.
  4. Add instant coffee powder, nutmeg powder and chopped walnuts. Mix well.
  5. Add maida and milk and beat to make a batter of dropping consistency.
  6. Grease a cake mould with some fat and and sprinkle some maida.
  7. Pour the batter into the cake mould and set it properly.
  8. Bake at 180 degrees for 30mins.
  9. Remove the cake mould from the oven and place it on a wire rack until it cools down.
  10. Cut into desired shapes and serve.

Friday, September 2, 2011

Fried Gram(Putani) Laddoo - Type 2

Ingredients:

Fried Gram (Putani Dal) - 4 cups
Sugar - 2 cups
Ghee - 1 3/4 cups
Cardamom powder - 1 tsp

Method:

  1. Make fine powder of fried gram and sugar separately.
  2. Melt ghee.
  3. Take fried gram powder, sugar powder and cardamom powder in a large mixing bowl.
  4. Add ghee.
  5. Mix it for nearly 30mins. The more you mix, the softer the laddoos will be.
  6. Take lemon sized portion of the mix and roll each portion between your palms and make roundels.
  7. Store in an air tight container.

Akki Unde

Ingredients:

Rice - 2 cups
Coconut Shavings - 1 cup
Bengal Gram - 3 tbsp
Salt to taste

Method:

  1. Wash rice thoroughly and spread it on a cloth 7-8 hours before.
  2. Break them into rawa using a mixer without adding any water.
  3. Boil 6 cups of water in a deep bottomed pan.
  4. Add bengal gram and coconut shavings to boiling water.
  5. Now add rice rawa and salt and continue to cook stirring continuously until it forms a lump.
  6. Turn off the heat and let the dough cool to room temperature.
  7. Make orange-sized roundels and cook them in steam for about 20-30mins.
  8. Serve hot with coconut chutney.

Coconut Rice

Ingredients:

Sona Massori Rice  - 1 cup
Coconut shavings - 1 cup
Green Chillies - 4
Turmeric Powder - 1/4 tsp (optional)
Sugar - 1 tsp
Salt to taste

For Seasoning:

Cashew Nuts - 1/4 cup
Black Gram - 1 tsp
Bengal Gram - 2 tsps
Mustard Seeds - 3/4 tsp
Cumin Seeds - 1/2 tsp
Asafoetida Powder - 1/4 tsp
Dry Red Chillies  - 2
Curry Leaves - 6
Ghee - 1 tbsp

Method:

  1. Pressure cook rice and spread it to let it cool.
  2. Heat ghee in a wok, add cashewnuts, bengal gram and black gram and saute for 1/2 minute.
  3. Now add cumin seeds, mustard seeds, asafoetida and dry chilli pieces.
  4. When mustard seeds start spluttering add curry leaves and slit green chillies.
  5. Now add coconut shavings, salt, turmeric powder and sugar. Mix well.
  6. Add cooked rice and mix well.
  7. Serve hot.

Friday, August 26, 2011

Vanilla Sponge Cake

Ingredients:

All Purpose Flour (Maida) - 120 grams
Powdered Sugar - 120 grams
Butter - 4 1/2 tbsps
Milk Powder - 4 tbsps
Baking Powder - 1 tsp
Cooking Soda - a pinch
Vanilla Essence - 1 tsp
Milk - 250ml
Salt - a pinch

Method:

  1. Sieve together maida, baking powder, cooking soda twice.
  2. Take butter and powdered sugar in a large bowl and beat well until light and fluffy.
  3. Add milk powder and beat well.
  4. Add maida gently.
  5. Now add milk and beat well. The batter must have dropping consistency.
  6. Add essence and mix well.
  7. Take a cake tin and grease it with little ghee or butter and dust with some maida.
  8. Pour the batter and level it evenly.
  9. Place the cake tin in the oven and bake it at 180 degrees for 30mins.
  10. Remove from oven and let it cool on wire rack.
  11. Unmould and cut into desired shape.

Monday, August 22, 2011

Brinjal - Coriander Leaves Curry

Ingredients:

Small Tender Brinjals - 12
Fresh Coriander Leaves, chopped - 2 cups or 1 large bunch
Green Chillies - 5 (adjust according to taste)
Oil - 2 tbsps
Salt to taste

Method:

  1. Slit the brinjals from the base towards the stem in to quarters.
  2. Soak in water for 5 mins.
  3. Heat a pan, add oil and brinjals with the half the amount of required salt.
  4. Cover the pan with a plate containing water. This helps the brinjal become soft instead of becoming hard and stiff when cooked.
  5. Saute a few times intermittently until the brinjals are almost cooked.
  6. Blend coriander leaves and green chillies into a smooth paste adding just 1 tbsp water and remaining portion of required salt.
  7. Add this to cooked brinjal and cook until oil starts separating.
  8. Serve hot with steamed rice.

Masala Dal Fry

Ingredients:

Toor Dal (Pigeon Peas) - 1/2 cup
Black Gram, split - 1/4 cup
Fresh Cream - 1 tsbp
Onion - 1 large, chopped
Tomato - 1 large
Green Chillies - 2
Garlic Cloves - 5
Ginger, grated - 1/2 tsp
Curry Leaves - 8
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1 tsp
Cumin Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Cumin Seeds - 1 tsp
Oil - 1 tbsp
Salt to taste


Method:

  1. Pressure cook toor dal and black gram with just enough water such that they still hold their shape when cooked.
  2. Heat a pan, add oil and cumin seeds.
  3. When cumin seeds start sizzling, add curry leaves, slit green chillies, chopped onion, garlic cloves and ginger. Saute until onion turns translucent.
  4. Add chopped tomatoes and saute until tomatoes become soft and mushy.
  5. Add cooked dal and gram and mix lightly.
  6. Add turmeric powder, cumin powder, coriander powder, garam masala powder and salt. Mix lightly.
  7. Adjust the consistency by adding water only if required. Let it boil for 3-4mins on low flame.
  8. Add fresh cream. Mix well.
  9. Serve hot with pulkas, rotis, steamed rice or ghee rice.

Wednesday, August 10, 2011

Badami (Almond) Halwa

Ingredients:

Almonds (Badam) - 1 cup
Boiled Milk - 750 ml
Sugar - 1 1/4 cup
Cardamom powder - 1/2 tsp
Ghee - 1/2 cup ( I am too ungenerous while using ghee. You can use another 1/2 cup if you want)
Saffron - 15 strands, soaked in 3 tbsps milk
Cashewnuts - 10
Almond Flakes - 2 tbsps

Method:

  1. Boil 1 1/2 cups of water.
  2. Soak almonds in this water for about 10 mins.
  3. De-skin the almonds.
  4. Blend these almonds with 1/4 cup of water into smooth paste.
  5. Take a heavy bottomed wok, add blended almond paste and milk. Mix well.
  6. Start boiling this on medium flame stirring frequently.
  7. When the milk reduces to half, add sugar, cardamom powder and saffron milk and continue to boil stirring continuously.
  8. Add half the quantity of ghee and stir until it forms a lump.
  9. Heat remaining ghee,add the cashewnuts and fry them slightly.
  10. Add this to the halwa and mix well.
  11. Transfer it into bowl.
  12. Garnish with almond flakes.

Monday, June 20, 2011

Banana Bread (with Yeast)

Ingredients:

All Purpose Flour (Maida) - 500gms
Ripened Banana - 3 small
Butter - 40gms
Dry Yeast - 10gms
Sugar - 50gms
Luke Warm Water - 200ml
Milk - 100ml
Cinnamon Powder - 1/4 tsp
Oregano - 2 tsps
Salt to taste

Method:

  1. Sift maida twice and keep aside.
  2. Peel the bananas and mash them well.
  3. Dissolve dry yeast in 100ml luke warm water adding a little sugar. Let it ferment for 10mins.
  4. Dissolve sugar and salt in the remaining luke warm water.
  5. Take maida in mixing bowl, add sugar and salt water. Mix well.
  6. Add butter, milk and yeast ferment. Knead well into a soft dough.
  7. Add mashed banana and cinnamon powder. Mix well.
  8. Let the dough ferment for an hour atleast until it doubles in the size.
  9. Knead the dough again and place it under a cloth for 10-15mins.
  10. Divide the dough into required portions and mould the portions to the size and shape of the baking tin.The baking tin must be double the size of the dough.
  11. Grease the tin and dust it lightly with the flour.
  12. Place the mould dough portion in the tin and keep it covered in a warm place so that the dough acquired full tin size.
  13. Spray little milk on the surface of the dough in the tin. 
  14. Bake at 220 degree C for about 25 mins.  
  15. Place the tin on a grill and rub some fat (ghee/butter) on the surface. 
  16. Let it cool. Unmould and slice the bread.
  17. Garnish with Oregano.

Sweet Corn and Capsicum Masala

Ingredients:

Capsicum - 2
Sweet Corn - 1/2 cup
Spring Onion, chopped - 1 cup
Tomatoes - 3
Curd - 1/2 cup
Gram Flour - 1 tbsp
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Sugar - 1 tsp
Cumin Seeds - 1 tsp
Garam Masala - 1 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Salt to taste
Oil - 2 tbsps

For Gravy:

Onions - 4
Coconut, grated - 1/2 cup
Garlic Cloves - 5
Ginger - 1 inch piece
Green Chillies - 4
Coriander Leaves, chopped - 3 tbsps

Method:

  1. Grind the ingredients for gravy into smooth paste.
  2. Chop tomatoes.
  3. Heat 1 tbsp oil in a wok, add cumin seeds.
  4. When cumin seeds start sizzling, add ground paste and tomatoes. Fry until the raw smell disappears and tomatoes become soft and mashed.
  5. Heat remaining oil in another wok and saute capsicum, sweet corn and spring onions.
  6. Add sauteed vegetables to the fried paste.
  7. Add a cup of water, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, salt and sugar. Mix well.
  8. Mix curd with gram flour such that there is no lump.
  9. Add this to the gravy and continue boiling on medium flame until the gravy thickens little bit.
  10. Serve hot with chapatis, phulkas, rotis, etc.,

Monday, June 13, 2011

Biscuit Pudding

Ingredients:

Krackjack Biscuits - 30 (or any other sweet & salt biscuit)
Coffee Decoction - 1/2 cup
Vanilla Custard Powder - 50gms
Milk - 1 litre
Sugar - 1/2 cup
Chocolate Sauce - 1/2 cup
Plain Chocolate Bar - 1

Method:

  1. Dilute custard powder with 1/4 cup milk.
  2. Boil the remaining milk with sugar.
  3. Slowly add the diluted custard into boiling milk.
  4. Cook until the custard thickens and starts coating on the back the spoon. Keep stirring continuously to avoid charring. Let it cool. The custard should have dropping consistency when cooled.
  5. Take a rectangle tin.
  6. Dip each biscuit in coffee decoction and line them closely on the base of the tin and cover the entire base.
  7. Spread a thick layer of prepared custard evenly on top of the biscuit layer.  
  8. Now place another layer of biscuits dipped in coffee decoction and spread a layer of custard.
  9. Repeat it one more time.
  10. Pour some chocolate sauce on the top layer.
  11. Grate the chocolate bar and sprinkle them on the chocolate sauce.
  12. Refrigerate for 6-8 atleast.
  13. Cut them into pieces and serve.



P.S: Replace sweet and salt biscuits with finely blended Marie biscuits with little bit of instant coffee powder.

Sago Vada


Ingredients:

Sago (Sabudana) - 1 cup
Potatoes - 2 large
Onions - 2
Coriander leaves, chopped - 3 tbsps
Green Chillies, chopped - 1 tbsp
Groundnuts, roasted - 1/4 cup
Dry Mango Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Salt to taste
Oil for deep frying

Method:

  1. Soak Sago in water for atleast 2-3 hours.
  2. Boil potatoes and finely mash them.
  3. Chop onions.
  4. Separate the skin of roasted groundnuts.
  5. Take mashed potatoes, onions, green chillies, coriander leaves, red chilli powder, ground nuts, salt, dry mango powder and mix well.
  6. Strain out excess water sago and mix into the potato mixture. Mix well.
  7. Heat oil in a wok.
  8. Take small portions of the mix, pat it slightly and deep fry in oil.
  9. Serve with mint and coriander leaves chutney or sauce. 

Thursday, June 9, 2011

Soya Chunks Curry

Ingredients:

Soya Chunks - 1 1/2 cups
Curd - 2 cups
Onion - 4 medium sized
Garlic Cloves - 8
Grated Coconut - 6 tbsps
Cashewnuts - 12
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Cumin Seeds - 1 tsp
Curry Leaves - 10
Sugar - 1 tsp
Oil - 3 tsps
Salt to taste
Coriander Leaves, chopped - 1 tbsp

Method:

  1. Boil soya chunks in water and strain the water out. Repeat this one more time. This reduces the odour of soya chunks.
  2. Place them in a strainer and squeeze slightly to remove any excess water.
  3. Beat curd thoroughly and keep aside.
  4. Dry roast grated coconut and cashew nuts separately.
  5. Heat 2 tsps of oil in a wok, and fry chopped onions and garlic cloves until onion turns translucent.
  6. Blend fried onion and garlic with roasted coconut and cashewnuts into a smooth paste adding little water.
  7. Heat remaining oil in another wok, add cumin seeds and curry leaves.
  8. When cumin seeds start sizzling, add blended paste and fry until it turns slightly brown.
  9. Add red chilli powder, turmeric powder, coriander powder, sugar, salt and garam masala.Mix well.
  10. Now add beaten curd and cook in medium flame for 5-8 mins.
  11. Add cooked soya chunks and continue cooking for 10 more mins in medium flame.
  12. Garnish with coriander leaves.
  13. Serve with phulkas, chapatis, rotis or steamed rice.

Khara Dosa - Type 2

Ingredients:

Rice - 2 cups
Rice Flakes - 1/2 cup
Dry Red Chillies - 5
Coriander Seeds - 1 tsp
Cumin Seeds - 1/4 tsp (optional)
Butter milk - 2 cups
Salt to taste
Ghee/Oil - 1 tsp for each dosa

Method:

  1. Soak all the ingredients except in buttermilk for 2 hours.
  2. Grind it into smooth batter.
  3. Add salt.
  4. Adjust the consistency of the batter by adding little more buttermilk if required.
  5. Heat a griddle, pour a laddle full of batter on top and spread it evenly.
  6. Cook covered.
  7. Add a tsp of ghee/oil on top of the dosa and flip the side. Let it roast.
  8. Serve hot with coconut chutney.

Sesame Mango Chutney

Ingredients:

Raw Mango - 1 medium sized
Sesame (Til seeds) - 2/3rd cup
Green Chillies - 3
Dry Red Chillies - 7
Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Fenugreek Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Asafoetida - 1 large pinch
Curry Leaves - 4
Oil - 1/2 tbsp
Salt to taste

Method:

  1. Peel mango and cut it into pieces.
  2. Heat oil in a wok and roast dry red chillies, green chillies, 1/2 tsp mustard seeds, cumin seeds, 1/2 tsp black gram, fenugreek seeds and asafoetida separately. Take care not to char them.
  3. Blend the roasted ingredients with mango pieces and sesame seeds.
  4. Add only a tablespoon of water if required.
  5. Add salt and blend it coarsely.
  6. Heat a tsp oil and add remaining black gram, mustard seeds and curry leaves. When mustard seeds start spluttering, add this to the blended chutney. Mix well.
  7. Serve with steamed rice and ghee.

Friday, May 6, 2011

Veg Pulao


Ingredients:

Basmati Rice - 1 1/2 cups
Carrot - 1
Beans - 6
Onion - 2
Ginger Garlic Paste - 1 tsp
Bay Leaf - 1
Mace - 1/2
Star Anise - 2
Coriander Leaves, chopped - 2 bsps
Green Chillies - 3
Clove + Cinnamon Powder - 1/2 tsp
Turmeric Powder - 1 tsp
Pulao Masala - 1 tsp or Garam Masala - 1 tsp
Oil - 3 tbsps
Ghee - 2 tbsp

For Garnishing:
Coriander Leaves, chopped - 1 tbsp
Onion - 1 small, slit lengthwise and sauteed until brown

Method:

  1. Wash rice.
  2. Heat 1 tbsp ghee in a wok, add mace, star anise and bay leaf and fry for a minute.
  3. Add rice and fry until the moisture from rice evaporates.
  4. Pressure cook rice such that the rice is just cooked and holds shape.
  5. Spread cooked rice on a large plate and let it cool so that the grains do not stick to each other.
  6. Blend coriander leaves, green chillies and clove+cinnamon powder adding 1 tsp water.
  7. Heat oil in another wok, add onion and ginger garlic paste. Saute until onion turns translucent.
  8. Add chopped carrot and beans and saute until the vegetables are cooked. You can add other vegetables like potato, green peas, capsicum and cauliflower.
  9. Add pulao masala (or garam masala), turmeric powder, coriander-green chill paste and salt. Mix well.
  10. Add cooked rice and remaining ghee. Mix well.
  11. Garnish with chopped coriander leaves and browned onion.
  12. Serve hot with raita.

Thursday, May 5, 2011

Set Dosa

Ingredients:

Rice - 2 cups
Parboiled Rice - 1/2 cup
Black Gram - 1/2 cup
Fenugreek Seeds - 2 tsps
Salt to taste
Ghee/Oil - 1 tsp for each dosa

Method:

  1. Wash rice, parboiled rice, black gram and fenugreek seeds and soak in water 2 hours.
  2. Grind them together into smooth batter.
  3. Add salt and mix well.
  4. Let it ferment overnight or atleast for 8-9 hours.
  5. Beat the batter thoroughly.
  6. Heat a griddle, pour a laddle full of batter on it and spread it little, keeping it thick.
  7. Cover the griddle and cook until the rawness of the batter disappears.
  8. Remove the lid, sprinkle a tsp of ghee or oil on top of the dosa and let it roast lit bit.
  9. Flip the side and roast the other side too.
  10. Serve hot with coconut chutney and sambhar.

Wednesday, May 4, 2011

Dum Paneer

Ingredients:


Paneer - 500gms
Onion - 2
Ginger Garlic paste - 1 tsp
Tomato - 1 chopped
Bay Leaf - 1
Cumin Seeds - 1/4 tsp
Curd - 2 cups
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Leaves, chopped - 2 tbsps
Oil - 3 tbsps
Sugar - 1 tsp
Gram Flour - 2 tsps
Salt to taste


Grind Together:

Black Peppercorns - 8
Cloves - 6
Cinnamon - 2inch long pieces
Coriander Seeds - 3 tsps
Cumin Seeds - 1/2 tsp


Method:
  1. Cube Paneer and prick them with fork.
  2. Boil the Paneer cubes in water adding a pinch of salt.
  3. Heat oil in a pressure cooker.
  4. Add cumin seeds and bay leaf pieces. Saute for half a minute.
  5. Now add chopped onion and ginger garlic paste. Saute until onion turns translucent.
  6. Add red chilli powder, turmeric powder, salt and sugar. Saute well.
  7. Now add ground masala powder and saute for 2 mins.
  8. Add boiled Paneer cubes and fry for 2-3 mins.
  9. Set the flame to sim and slowly pour curd into the cooker.
  10. Add chopped tomatoes and close the lid.
  11. Let it pressure cook in sim.
  12. Turn off the heat before the first whistle of the cooker.
  13. Remove the lid of the cooker and mix gram flour with 2 tsps water and add this to the gravy. Boil for 2 mins.
  14. Garnish with chopped coriander leaves.
  15. Serve hot.

Tuesday, May 3, 2011

Mango Sherbet

Ingredients:

Kadu Mavinahannu (Small variety mangoes) - 12
Sugar - 3/4 cup (adjust depending on the sourness of mangoes)


Method:

  1. Peel mangoes.
  2. Take mangoes in a deep bottomed vessel, add sugar and squeeze out the mango pulp.
  3. Discard the mango pits.
  4. Dilute with chilled water.
  5. Serve chilled.

Majjige Suttavu

Ingredients:

Rice - 2 cups
Buttermilk - 2 cups
Coconut, grated - 1 1/2 cup
Coriander Seeds - 1 tbsp
Ginger, chopped - 1 tsp
Dry Red Chillies - 8 (adjust according to taste)
Onion, chopped - 1 cup
Curry Leaves, chopped - 2 tbsps
Salt to taste
Oil - 1/2 tsp for each suttavu

Method:

  1. Soak rice in water for 1 hour.
  2. Strain out water from rice and grind it with 1 cup buttermilk, coconut, dry red chillies, coriander seeds, ginger and salt. Grind until the batter reaches the texture of semolina (Rava); not a smooth batter.
  3. Add chopped onions, curry leaves to the ground batter.
  4. Add remaining buttermilk to the batter and mix well.
  5. Heat a Paddu Mould.
  6. Pour 1/2 tsp into each mould.
  7. Pour batter into each mould and cook covered until the rawness of the batter disappears.
  8. Now remove the lid and let it roast little bit.
  9. Scoope out suttavu from each mould and flip sides and let them roast little bit.
  10. Serve hot with tomato sauce and coconut chutney.

Friday, April 29, 2011

Carrot Coconut Burfi

Ingredients:

Coconut - 1 large
Carrots - 2 medium sized
Sugar - 3/4 cup
Cardamom Powder - 1 tsp
Cashew nuts - 10
Ghee - 3 tbsps

Method:

  1. Boil carrots.
  2. Grate coconut and finely blend it.
  3. Add boiled carrots and blend it again.
  4. Boil sugar and 1/2 cup water in a thick bottomed wok and boil until it forms a single thread consistency.
  5. Immediately add blended coconut and carrot paste and continue stirring continuously.
  6. Add cardamom powder, ghee and cashew nuts and stir until it forms a lump.
  7. Turn off the heat and spread it on a greased tray.
  8. Cut into desired shapes and let it cool.
  9. Serve.

Mavinakayi (Mango) Sweet Saaru

Ingredients:

Raw Mangoes - 2 (you can use slightly ripened mangoes too)
Jaggery powder - 1/2 cup (adjust according to sourness of mangoes)
Sugar - 2 tbsps
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt to taste

For Seasoning:

Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Dry Red Chilli - 1
Curry Leaves - 5
Asafoetida - a pinch
Ghee - 1 tsp

Method:

  1. Cut mango into big pieces excluding the pits.
  2. Boil these pieces and the mango pits in 2 cups of water until they cooked and starts thickening little bit.
  3. Now add jaggery, sugar, salt, red chilli powder and turmeric powder and continue boiling until jaggery melts completely.
  4. Now heat ghee, add mustard seeds, cumin seeds, dry red chilli pieces, asafoetida and curry leaves.
  5. When mustard seeds start to splutter pour it over saaru.
  6. Serve with rice.

Wednesday, April 27, 2011

Onion Tomato Masala

Ingredients:

Onion, chopped - 1 1/2 cups
Tomatoes, chopped - 3 cups
Green Chillies, chopped - 1 tbsp
Coriander Leaves, chopped - 2 tbsps
Coriander powder - 5 tsps
Cumin powder - 2 1/2 tsps
Red Chilli Powder - 3 tsps
Turmeric Powder - 1 tsp
Cumin Seeds - 2 tsps
Salt to taste
Oil - 1/2 cup

Method:

  1. Heat oil in a wok and add cumin seeds.
  2. When the cumin seeds turn brown, add chopped onion and green chillies. Saute until onion turns translucent in color.
  3. Add chopped tomatoes and coriander leaves. Cook this on medium flame, stirring frequently.
  4. Add coriander powder, cumin powder, turmeric powder, red chilli powder and salt. Mix well and continue cooking, stirring frequently, until oil separates.
  5. Once cooled to room temperature, store in air tight container. You can preserve this for 3-4 days or longer if refrigerated.
  6. Serve with dosa, chapati.
  7. You can also use this as a base to make side dish/curry for chapati or rotis or also use it in making sandwich etc.,

Tuesday, April 26, 2011

Dates Halwa

Ingredients:

Dates, De-seeded - 1 cup
Sugar - 3 tsps
Milk - 1 1/2 cups
Milk Powder - 3 tbsps
Ghee - 1 tbsp
Cardamom Powder - 1/4 tsp
Cashew nuts - 5
Raisins - 8
Few Almond Flakes

Method:

  1. Chop dates into small pieces and wash them.
  2. Blend it with 1/2 cup milk into coarse paste.
  3. Cook this blended dates in a wok stirring continuously.
  4. When the paste thickens little bit, add milk powder and cardamom powder. Continue stirring until it forms a lump.
  5. Add ghee, cashew nuts and raisins and mix well.
  6. Garnish with almond flakes.
  7. Serve.

Friday, April 15, 2011

Paddu - Type 1

Ingredients:

Dosa Batter - 2 cups ( I used the batter made with 1 cup black gram and 2 cups rice)
Semolina (Sooji) - 1/4 cup
All Purpose Flour (Maida) - 3 tbsps
Onion, chopped - 1/4 cup
Green Chillies, chopped - 2 tbsps
Coriander Leaves, chopped - 3 tbsps
Cooking Soda powder - 1/4 tsp
Salt to taste
Oil - 1/4 tsp for each Paddu

Method:

  1. Soak semolina in 1/4 cup of water for 15mins.
  2. Add soaked semolina and maida to the dosa batter and add 1/2 cup water.
  3. Add chopped onion, coriander leaves, green chillies, cooking soda powder and salt. Mix well and adjust the consistency to be that of dosa batter.
  4. Take a paddu mould and pour 1/4 tsp of oil into each depression of the mould.
  5. Heat the mould and pour batter into each depression of the mould until it is 3/4rth filled.
  6. Cover the mould and let it cook on medium flame.
  7. Remove the lid and let it roast.
  8. Now carefully unmould each paddu from the depressions of the mould and flip the side and roast.
  9. Serve hot with tomato sauce or coconut chutney.

Yam Dosa

Ingredients:

Yam (Suvarnagadde/Kene/Kanda) pieces - 1 cup
Pigeon Peas Gram (Tur dal) - 1/4 cup
Green Gram ( Hesaru bele/Moong dal) - 1/4 cup
Green Chillies - 5
Cumin Seeds - 1/4 tsp
Ginger, grated - 1 1/2 tsps
Salt to taste
Oil - 2 tsps for each dosa

Method:

  1. Soak tur dal and moong dal in water for 1 hour.
  2. Grind tur dal, moong dal, yam pieces, green chillies, ginger, cumin seeds and salt into smooth batter adding very little water.
  3. Pour a laddle full of batter on a preheated griddle and spread it evenly.
  4. Pour a tsp of oil along the circumference of the dosa and another tsp of oil over the dosa.
  5. Cover the griddle with a lid.
  6. Once the dosa is roasted, flip the side and roast.
  7. Serve hot with steamed rice.
Variation: As soon as you spread batter on a preheated griddle, sprinkle chopped onion, coriander leaves and green chillies on top of the dosa and then roast.

Doodhpak

Ingredients:

Rice - 1/2 cup
Sago (Sabudana) - 1/2 cup
Sugar - 1 1/4 cups
Milk - 1 1/2 cups
Cardamom Powder - 1/2 tsp
Saffron - 7 to 8 strands
Cashew nuts - 8
Raisins - 10
Ghee - 1 tsp

Method:

  1. Soak saffron strands in milk.
  2. Boil 5 cups of water in a deep bottomed vessel and add rice and sago.
  3. Cook until sago turns fully transparent. Keep stirring frequently to avoid charring.
  4. Add sugar and continue to boil.
  5. Now add milk and let it boil until it thickens little bit (It will thicken more as it cools down).
  6. Add cardamom powder and saffron milk.
  7. Fry cashew nuts and raisins in a tsp ghee and pour over doodhpak.
  8. Serve hot or chilled.

Monday, April 11, 2011

Vermicelli Cutlet

Ingredients:

Vermicelli - 1/2 cup
Potatoes, boiled - 2
Onion - 1 big
Spinach, chopped - 1/4 cup
Carrot, grated - 3 tbsps
Coriander Leaves - 2 tbsps
Gram Flour - 1/4 cup
Rice Flour - 2 tbsps
Ginger Garlic Paste - 1 tsp
Red Chilli Powder - 1/2 tsp ( adjust according to taste)
Salt to taste
Oil for deep frying


Method:

  1. Cook vermicelli with 2 1/2 cups of water and 1 tsp oil. Take care not to over-cook. Drain out all the water and spread cooked vermicelli on a plate and let it cool.
  2. Chop onion.
  3. Mash the potatoes.
  4. In a large mixing bowl, take mashed potatoes, chopped onion, grated carrot, red chilli powder, salt, rice flour, gram flour, ginger garlic paste and spinach. Mix well.
  5. Add vermicelli and coriander leaves and mix the dough very lightly taking care not to mash vermicelli.
  6. Heat oil in a wok for deep frying
  7. Take small portions of this dough and slightly flatten it between your palms and drop it carefully in oil.
  8. Fry until brown and crisp.
  9. Serve with tomato sauce.