Pakashastra

Pakashastra

Friday, August 26, 2011

Vanilla Sponge Cake

Ingredients:

All Purpose Flour (Maida) - 120 grams
Powdered Sugar - 120 grams
Butter - 4 1/2 tbsps
Milk Powder - 4 tbsps
Baking Powder - 1 tsp
Cooking Soda - a pinch
Vanilla Essence - 1 tsp
Milk - 250ml
Salt - a pinch

Method:

  1. Sieve together maida, baking powder, cooking soda twice.
  2. Take butter and powdered sugar in a large bowl and beat well until light and fluffy.
  3. Add milk powder and beat well.
  4. Add maida gently.
  5. Now add milk and beat well. The batter must have dropping consistency.
  6. Add essence and mix well.
  7. Take a cake tin and grease it with little ghee or butter and dust with some maida.
  8. Pour the batter and level it evenly.
  9. Place the cake tin in the oven and bake it at 180 degrees for 30mins.
  10. Remove from oven and let it cool on wire rack.
  11. Unmould and cut into desired shape.

Monday, August 22, 2011

Brinjal - Coriander Leaves Curry

Ingredients:

Small Tender Brinjals - 12
Fresh Coriander Leaves, chopped - 2 cups or 1 large bunch
Green Chillies - 5 (adjust according to taste)
Oil - 2 tbsps
Salt to taste

Method:

  1. Slit the brinjals from the base towards the stem in to quarters.
  2. Soak in water for 5 mins.
  3. Heat a pan, add oil and brinjals with the half the amount of required salt.
  4. Cover the pan with a plate containing water. This helps the brinjal become soft instead of becoming hard and stiff when cooked.
  5. Saute a few times intermittently until the brinjals are almost cooked.
  6. Blend coriander leaves and green chillies into a smooth paste adding just 1 tbsp water and remaining portion of required salt.
  7. Add this to cooked brinjal and cook until oil starts separating.
  8. Serve hot with steamed rice.

Masala Dal Fry

Ingredients:

Toor Dal (Pigeon Peas) - 1/2 cup
Black Gram, split - 1/4 cup
Fresh Cream - 1 tsbp
Onion - 1 large, chopped
Tomato - 1 large
Green Chillies - 2
Garlic Cloves - 5
Ginger, grated - 1/2 tsp
Curry Leaves - 8
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1 tsp
Cumin Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Cumin Seeds - 1 tsp
Oil - 1 tbsp
Salt to taste


Method:

  1. Pressure cook toor dal and black gram with just enough water such that they still hold their shape when cooked.
  2. Heat a pan, add oil and cumin seeds.
  3. When cumin seeds start sizzling, add curry leaves, slit green chillies, chopped onion, garlic cloves and ginger. Saute until onion turns translucent.
  4. Add chopped tomatoes and saute until tomatoes become soft and mushy.
  5. Add cooked dal and gram and mix lightly.
  6. Add turmeric powder, cumin powder, coriander powder, garam masala powder and salt. Mix lightly.
  7. Adjust the consistency by adding water only if required. Let it boil for 3-4mins on low flame.
  8. Add fresh cream. Mix well.
  9. Serve hot with pulkas, rotis, steamed rice or ghee rice.

Wednesday, August 10, 2011

Badami (Almond) Halwa

Ingredients:

Almonds (Badam) - 1 cup
Boiled Milk - 750 ml
Sugar - 1 1/4 cup
Cardamom powder - 1/2 tsp
Ghee - 1/2 cup ( I am too ungenerous while using ghee. You can use another 1/2 cup if you want)
Saffron - 15 strands, soaked in 3 tbsps milk
Cashewnuts - 10
Almond Flakes - 2 tbsps

Method:

  1. Boil 1 1/2 cups of water.
  2. Soak almonds in this water for about 10 mins.
  3. De-skin the almonds.
  4. Blend these almonds with 1/4 cup of water into smooth paste.
  5. Take a heavy bottomed wok, add blended almond paste and milk. Mix well.
  6. Start boiling this on medium flame stirring frequently.
  7. When the milk reduces to half, add sugar, cardamom powder and saffron milk and continue to boil stirring continuously.
  8. Add half the quantity of ghee and stir until it forms a lump.
  9. Heat remaining ghee,add the cashewnuts and fry them slightly.
  10. Add this to the halwa and mix well.
  11. Transfer it into bowl.
  12. Garnish with almond flakes.