Pakashastra

Pakashastra

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.