Pakashastra

Pakashastra

Wednesday, March 30, 2011

Oothappam

Ingredients:

For Batter:

Rice - 2 cups
Black Gram - 2 cups
Rice Flakes - 3/4 cup
Salt to taste

For topping:

Onion, chopped - 1 cup
Green Chillies, chopped - 2 tbsps
Coriander Leaves, chopped - 2 tbsps
Ghee/oil - 1 tsp for each dosa

Method

  1. Soak rice and black gram in water for 3 hours.
  2. Grind them into smooth batter.
  3. Soak rice flakes in water until soft and grind this with the batter.
  4. Add salt and let it ferment for atleast 4-5 hours.
  5. Mix chopped onions, green chillies and coriander leaves in a bowl.
  6. Mix the batter thoroughly.
  7. Pour a big laddle full of batter on a preheated griddle and spread it into a thick dosa.
  8. Sprinkle some chopped onions, green chillies and coriander leaves.
  9. Cover the griddle and let the dosa roast on medium flame.
  10. Pour a tsp ghee/oil on top of the dosa and flip the side and let it roast in medium flame.
  11. Serve hot with coconut chutney and sambhar.

Monday, March 28, 2011

Creamy Gobi Curry

Ingredients:

Cauliflower - 1 medium sized
Spring Onion - 1 small bunch
Onions - 2
Tomatoes - 2
Ginger Garlic Paste - 1 tsp
Green Chillies - 4
Fresh Cream - 1 cup
Cashewnut paste - 2 tbsps (grind a few cashewnuts with water or milk)
Cumin Seeds - 1 tsp
Garam Masala Powder - 3/4 tsp
Cumin Seed Powder - 1/2 tsp
Red Chilli Powder - 1 tsp (adjust according to taste)
Oil - 2 tbsps
Ghee - 1 tsp
Coriander Leaves for garnishing
Salt - a pinch


Method:

  1. Cut cauliflower into pieces and clean them with salt water.
  2. Chop onion lengthwise and tomatoes. Keep aside.
  3. Chop spring onions into small pieces and keep aside.
  4. Cut Green Chillies lengthwise and keep aside.
  5. Boil cauliflower pieces in little water until they are cooked (Do not overcook; let the pieces be a little crunchy).
  6. Take a tbsp oil in a wok, add cumin seeds, green chillies, chopped spring onions and saute until spring onion pieces are soft.
  7. Now add boiled cauliflower pieces and saute for 3-4 minutes.
  8. In another wok, take a tbsp oil, add onion and saute until they turn translucent.
  9. Now add ginger garlic paste and saute until the raw smell disappears.
  10. Add chopped tomatoes, red chilli powder and salt. Saute until tomatoes become soft.
  11. Now add 1/2 cup water and boil for a few minutes.
  12. Add fresh cream and cashewnut paste and continue to boil on medium flame until it thickens little bit.
  13. To this add sauteed cauliflower pieces and boil for 5mins on low flame.
  14. Heat ghee in a wok, add cumin seed powder and garam masala powder and fry for minute. Pout this on top of the gravy.
  15. Mix gently and garnish with chopped coriander leaves.

Variation: You can replace cauliflower with mushrooms.

Banana Payasa (Kheer)

Ingredients:

Ripened Banana, mashed - 2 cups
Sugar - 1 1/2 cups
Cardamom Powder - 1 tsp
Ghee - 3 tbsps
Coconut Milk 1st Extract - 2 cups
Coconut Milk 2nd Extract - 2 cups
Cashew Nuts - 10
Raisins - 10
Salt a pinch

Method:

  1. Fry cashew nuts and raisins in a tsp ghee and keep aside.
  2. In a wok, take all the remaining ghee, mashed banana and keep stirring on medium flame until it forms a lump.
  3. Transfer this into a deep bottomed vessel, add sugar and stir on low flame until sugar melts.
  4. Now add Coconut Milk 2nd Extract and boil for 10 mins. Keep stirring frequently to avoid charring.
  5. Add Coconut Milk 1st Extract, cardamom powder and a pinch of salt. Continue to boil for a few more minutes until it thickens till bit.
  6. Add fried cashewnuts and raisins.
  7. Serve hot or chilled.

Wednesday, March 23, 2011

Instant Tomato Dosa

Ingredients:

Tomatoes - 2
Whole Wheat Flour - 3/4 cup
Semolina (Upma Rava) - 1/2 cup
All Purpose Flour (Maida) - 2 tbsps
Rice Flour - 1 tbsp
Green Chillies - 4
Cumin Seeds - 1 tsp
Salt to taste
Oil/Ghee - 1/2 tsp for each dosa

Method:

  1. Blend tomatoes and green chillies into smooth paste.
  2. Add wheat flour, semolina, rice flour and all-purpose flour to the blender and blend with 2 cups of water.
  3. Pour the batter into a vessel, add salt and cumin seeds.
  4. Adjust the consistency of the batter to be a little more watery than the normal dosa batter (Do not leave this batter for fermentation).
  5. Heat a griddle, spread a laddle full of batter on the griddle.
  6. Smear 1/2 tsp of oil/ghee on top of the dosa and let it roast on medium flame.
  7. Flip the side and let it roast.
  8. Serve hot with coconut chutney.

Aloo Gobi (Dry)

Ingredients:

Potatoes - 2
Cauliflower pieces - 2 cups
Onion - 1 large
Tomato - 1 large
Garlic, chopped - 1 tbsp
Kasuri Methi  - 2 tbsps
Curd - 1/2 cup
Kitchen King Masala - 2 tsps
Red Chilli Powder - 1/2 tsp (adjust depending on taste)
Sugar - 1 tsp
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1 tsp
Salt to taste
Oil -2 tsps

Method:

  1. Chop onion and tomatoes and keep aside.
  2. Wash potatoes, peel and cube them.
  3. Heat oil in a wok, add cumin seeds and saute till they turn slightly brown.
  4. Add chopped garlic and onion. Saute until onion turns translucent.
  5. Now add chopped tomatoes and saute until tomatoes turn soft.
  6. Add potato, cauliflower pieces, kasuri methi, curd, red chilli powder, sugar, salt, turmeric powder and Kitchen King Masala.
  7. Cover the wok and cook in low flame.
  8. Add 2-3 tbsps of water if required and continue cooking until the vegetables are cooked and slightly roasted.
  9. Serve hot with chapatis or phulkas.

Tuesday, March 15, 2011

Coriander Coconut Chutney



Ingredients:

Coconut, grated - 1/2 cup
Fried Gram - 1/2 cup
Coriander Leaves, chopped - 1/4 cup
Green Chillies - 3
Tamarind Extract - 1/2 tsp
Salt to taste
Asafoetida powder - a pinch
Oil - 1 tsp

Method:

  1. Heat oil in a wok.
  2. Add green chillies, fried gram coriander leaves and saute for 3 mins in medium flame.
  3. Add asafoetida powder and saute for a few seconds.
  4. Blend this together with coconut, tamarind extract and salt adding little water.
  5. You can season this with black gram, mustard seeds, curry leaves and dry red chilli pieces.

Khara Bun

Ingredients:

Rice - 1 cup
Black Gram - 1 tbsp
Butter Milk - 1 1/4 cup
Onion - 1 large
Carrot, grated - 1/4 cup
Green Chillies, chopped - 1 tbsp
Coriander Leaves, chopped - 1 tbsp
Ginger, grated - 1/2 tsp
Cooking Soda - 1/4 tsp
Oil - 2 tbsps

For Seasoning:

Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Curry Leaves - 5
Dry Red Chillies - 2
Oil - 2 tsps



Method:

  1. Wash rice and black gram together and soak in warm water for 2 hours.
  2. Drain out all the water and grind rice and black gram with butter milk into smooth batter.
  3. Set it aside for 4 hours. The consistency must be that of a dosa batter.
  4. Meanwhile, heat oil in a wok, add black gram, mustard seeds, dry red chilli pieces and curry leaves.
  5. When mustard seeds start spluttering, add chopped onion, grated carrot, chopped green chillies and ginger.
  6. Saute until onion turns translucent in color.
  7. Add coriander leaves. Mix well and let it cool down to room temperature.
  8. Add this mixture to the batter, add salt and cooking soda. Mix well.
  9. Heat a heavy bottomed wok.
  10. Pour 1/4 tsp oil and sprinkle a small pinch of salt into the oil. (Sprinkling salt this way avoid the batter from sticking to the wok. You must do this only the first time).
  11. When the wok is heated, pour a laddle of batter and cover the wok.
  12. Set the flame to sim and cook it covered until the batter gets cooked (the batter rises and fluffs up little bit when cooked).
  13. Pour 1/4 tsp oil on top of the bun and flip the side and roast.
  14. Serve hot with Coriander - Coconut chutney.

Tuesday, March 1, 2011

Black-Eyed Peas Curry

Ingredients:

Black-Eyed Peas (Lobia/Cowpea) - 1 cup (soak in water overnight)
Onion - 1 large
Coconut, grated - 1/2 cup
Coriander Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Dry Red Chillies - 8
Curry Leaves - 6
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Sugar - 1 tsp
Tamarind Extract - 1 tsp
Oil - 2 tsps
Salt to taste


Method:
  1. Pressure cook black-eyed peas adding red chilli powder and salt.
  2. Blend coconut, 6 dry red chillies, coriander seeds and cumin seeds into a coarse paste without adding water.
  3. Heat oil in a wok, add black gram, mustard seeds, 2 dry red chilli pieces and curry leaves.
  4. When the mustard seeds starts spluttering, add chopped onion. Saute until onion pieces turn translucent.
  5. Add cooked peas, tamarind extract, sugar, turmeric powder and cook until all the water is evaporated.
  6. Now add blended coconut paste and mix well.
  7. Cook for 2 minutes on low flame.
  8. Serve with rice.