Pakashastra

Pakashastra

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.

Thursday, April 7, 2011

Bread Pudding

Ingredients:

Sandwich Bread slices - 4
Sugar - 1 cup
Custard powder - 1 tbsp
Milk - 1 1/2 cups
Rose Essence - 4 to 5 drops
Cashew Nuts, chopped - 2 tbsps
Almond Flakes - 3 tbsps

Method:

  1. Boil sugar with 1 cup of water until it thicken little bit. Turn off the heat just before it gets into single thread consistency.
  2. Add rose essence to the sugar syrup and let it cool.
  3. Dilute custard powder by mixing it with 2 tbsps of milk and keep aside.
  4. Boil the remaining milk and add diluted custard powder. Let it boil for 3-4 minutes.Turn off the heat and let it cool. Optionally, you can add little sugar to the custard.
  5. Remove the edges of the all bread slices and cut them diagonally.
  6. Dip a diagonally cut bread slice in the sugar syrup and slightly press it between your palms to squeeze out extra syrup. Place it on a serving plate .
  7. Pour some custard over the sugar dipped bread slice.
  8. Dip another slice of bread in sugar syrup and squeeze out extra syrup and place it on top of the other slice readied in step 6.
  9. Again pour enough custard on top of the layered bread slices.
  10. Sprinkle some cashew nuts and almond flakes.
  11. Refrigerate for atleast 30mins and serve chilled.

Boorelu

Ingredients:

For stuffing:
Bengal Gram - 1 cup
Jaggery Powder - 1 1/4 cups (adjust according to taste)
Fresh Coconut, grated - 1/4 cup
Cardamom powder - 1 tsp

For Batter:
Black Gram  - 1/2 cup
Rice - 1 cup
Salt to taste

Oil for deep frying

Method:

  1. Soak rice and black gram for 4-5 hours in water.
  2. Pressure cook bengal gram with water just enough to cover the gram. Cook until gram is just cooked and holds shape.
  3. Drain any excess water from bengal gram.
  4. Add jaggery powder and mash them together. Add cardamom powder and mix well.
  5. Take a heavy bottomed wok, and cook this bengal gram and jaggery mix, stirring continuously, until it forms a thick paste. Turn off the heat and let it cool.
  6. Add grated coconut and mix well.
  7. Make small roundels of this stuffing mixture and keep aside.
  8. Grind rice and black gram into smooth batter with very little water. The consistency of this batter must be thicker than dosa batter.
  9. Add salt to the batter.
  10. Heat oil in a wok.
  11. Dip each roundel of stuffing mixture in the batter and carefully drop them in oil. Deep fry until they turn golden brown.
  12. Serve hot with ghee.
  13. You can preserve this for 1-2 days if stored in air tight container once cooled to room temperature.

Ugadi Pachadi

Ingredients:

Tamarind Extract - 2 tbsps
Jaggery Powder - 2 tbsps
Raw Mango pieces - 2 tbsps
Neem Flowers - 1 tbsp
Banana pieces - 1 tbsp
Water - 2 tbsps
Green Chilli pieces - 1 tbsp
Turmeric Powder - 1/4 tsp
Salt to taste

Method:

Mix all the ingredients and serve.

Tuesday, April 5, 2011

Vermicelli Pudding

Ingredients:

Vermicelli - 1 cup
Milk - 4 cups
Sugar - 1 1/2 cups (adjust according to taste)
Vanilla Flavored Custard Powder - 2 tsps
Vanilla Essence - 5 to 6 drops
Cashew nuts - 10
Raisins - 10
Almond Flakes - 2 tbsps
Ghee - 1 tbsp

Method:

  1. Heat a tsp of ghee in a wok and fry vermicelli until they turn light golden brown.
  2. Boil fried vermicelli in 1 1/2 cups of water until it is cooked. Keep stirring frequently.
  3. Add sugar and continue boiling until the sugar melts completely.
  4. Mix custard powder with 2 tbsps of milk and keep aside.
  5. Now add  remaining milk and let it boil on low flame until milk thickens little bit.
  6. Add custard powder mixed with milk and vanilla essence. Boil for 3-4 mins and turn off the heat.
  7. Take remaining ghee and roast cashew nuts, raisins and almond flakes and pour this over the pudding.
P.S: Keep the consistency a little thinner than how you want it before serving as the pudding thickens on cooling.