Pakashastra

Pakashastra

Monday, February 28, 2011

Broken Wheat Sweet Pongal

Ingredients:

Broken Wheat - 1 cup
Bengal Gram - 1/2 cup
Coconut, grated - 1 cup
Milk - 1/2 cup
Ghee - 2 tbsps
Sugar - 1 1/2 cups (you can add 1/2 cup more if required)
Cashew Nuts - 10
Raisins - 10
Cardamom Powder - 3/4 tsp
Salt a pinch

Method:

  1. Pressure cook broken wheat and bengal gram in 3 1/2 cups of water.
  2. In a wok, fry grated coconut on medium flame until it turns slightly brown. Transfer it onto another bowl and keep it aside.
  3. Take cooked wheat and gram in a thick bottomed vessel.
  4. Add milk, sugar, salt, cardamom powder and fried coconut and cook in low heat for 5-6 mins.
  5. In another wok, heat ghee and fry cashew nuts and raisins and add this to pongal. Mix well.
  6. Serve hot.

Wednesday, February 23, 2011

Pulinji

Ingredients:

Tamarind Extract - 1/2 cup
Jaggery Powder - 3/4 to 1 cup ( depending on the sweetness you need)
Ginger - 1 inch long piece
Green Chillies - 5
Salt to taste

For Seasoning:

Mustard Seeds - 1 tsp
Dry Red Chillies - 2
Curry Leaves - 8
Oil - 1 tsp

Method:
  1. Chop ginger and green chillies.
  2. Take tamarind extract and jaggery powder in a vessel and boil
  3. Add salt, chopped ginger and green chillies and continue to boil until the syrup thickens little bit.
  4. Heat oil in a wok, add mustard seeds, dry red chilli pieces and curry leaves and season it on the syrup.
  5. Serve with idli or dosa.
  6. You can preserve this for more than a month if refrigerated in an air tight container.

Peanut Chutney

Ingredients;

Peanuts - 1/2 cup
Coconut, grated - 1/2 cup
Onion - 1 small sized
Tamarind Extract - 1 tsp
Dry Red Chillies - 5
Coriander Leaves, chopped - 1 tbsp
Salt to taste

For Seasoning:

Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Curry Leaves - 6
Dry Red Chillies - 2
Asafoetida powder- a pinch
Oil - 1 tsp

Method:

  1. Dry roast peanuts until they start to splutter.
  2. Blend together coconut, peanuts, onion pieces, coriander leaves, tamarind extract, dry red chillies, salt with a cup of water.
  3. Adjust the consistency of chutney by adding more water if required.
  4. Heat oil in a wok, add black gram, mustard seeds, dry red chilli pieces, curry leaves and asafoetida powder.
  5. When mustard seeds start to splutter pour this over the chutney and mix well.
  6. Serve with idli or dosa.

Rice Rava Idli

Rice Rava Idli with Peanut Chutney and Pulinji

Ingredients:

Idli Rava (Rice Rava) - 3 cups
Black Gram - 1 cup
Ghee - 1 tsp
Salt to taste

Method:

  1. Wash and soak black gram in water for 4hrs.
  2. In another vessel, soak idli rava for 3hrs.
  3. Grind black gram into fine batter.
  4. Mix this batter with soaked idli rava and salt.
  5. Let this batter ferment overnight or for 7-8hrs.
  6. Smear ghee into the mould of idli plates
  7. Beat the batter lightly. If you beat the batter too much, it will remove all the air accumulated in the batter making idli less fluffy.
  8. Place the idli plates in a steamer and cook in steam for 30mins.
  9. Remove the lid of the steaming vessel as soon as you turn off the heat to avoid water vapor from dropping onto idli.
  10. Let the idli plates cool for a minute before you scoop put idli from the mould.
  11. Serve hot with ghee, peanut/coconut chutney and pulinji.


Monday, February 21, 2011

Brinjal (Eggplant/Aubergine) Curry

Ingredients:

Brinjal - 1 medium sized (Mattu Gulla) or 5-6 if small variety
Coconut, grated  - 1/2 cup
Coriander Seeds - 2 1/2 tsps
Tamarind Extract - 1 tsp
Dry Red Chillies  - 8
Turmeric Powder - 1/4 tsp
Sugar or Jaggery Powder  - 1 tsp
Rasam Powder - 1 1/2 tsps
Red Chilli Powder - 1 tsp


For Seasoning:

Garlic Flakes - 8
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Black Gram - 1 tsp
Dry Red Chillies - 2
Curry Leaves - 10
Oil - 3 tbsps


Method:

  1. Cut brinjal into small squares and soak it in water.
  2. Peel garlic and crush them.
  3. Heat 1/4 tsp oil in a wok and fry coriander seeds till slightly brown.
  4. Remove the coriander seeds from the wok and now fry dry red chillies until crisp.
  5. Blend fried coriander seeds, dry red chillies, coconut and tamarind extract into a coarse paste. Keep aside.
  6. Now heat remaining oil in the wok, add black gram, cumin seeds, mustard seeds and dry red chilli pieces. After 5-6 seconds add crushed garlic and curry leaves. Saute until the mustard seeds starts to splutter.
  7. Add brinjal pieces and cook covered until soft.
  8. Add salt, jaggery powder/sugar, rasam powder, turmeric powder and red chilli powder. Mix well.
  9. Now add blended coconut paste and cook covered for 2-3 minutes.
  10. If the curry is too dry sprinkle little water and cook for 2 more minutes.
  11. Serve hot with rice.
Variation:
  1. You can replace brinjal wih capsicum, ladies finger, black-eyed pea beans, etc.
  2. You can add a few pieces of bitter gourd along with vegetable you choose.
  3. If using only bitter gourd, add more jaggery powder/sugar.

Friday, February 18, 2011

Golibaje - Type 1

Ingredients:

All-Purpose Flour (Maida) - 1 cup
Gram Flour (Besan) -1/2 tsp
Curd - 1/2 to 3/4 cup
Ginger - 1/4 inch piece
Curry Leaves - 8
Green Chillies - 4
Sugar - 2 tsps
Cumin Seeds - 1/4 tsp
Cooking Soda - 1/2 tsp
Salt to taste

Oil for deep frying

Method:
  1. Finely chop green chillies, ginger and curry leaves.
  2. In a mixing bowl, take 1/2 cup curd, all-purpose flour, gram flour, cooking soda, salt, sugar, cumin seeds and chopped green chillies, ginger and curry leaves.
  3. Mix well adjusting the consistency of the batter by adding remaining curd if required (the batter should softer than chapati dough but not of pouring consistency; you must be able to take small portions from the bowl).
  4. Keep this batter aside for exactly 20 minutes.
  5. Heat oil and drop small portions of the batter into the oil and fry till golden brown.
  6. Serve hot with coconut chutney.