Pakashastra

Pakashastra

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.