Pakashastra

Pakashastra

Monday, September 26, 2011

Gobi Palak

Ingredients:

Palak (Spinach) - 1 big bunch
Cauliflower (Gobi) - 1 medium sized
Coriander Leaves - 1 small bunch
Green Chillies - 2
Onions - 2
Garlic Flakes - 7
Tomatoes - 2
Curry Leaves - 10
Coconut, grated - 5tbsps
Cashew Nuts - 10
Poppy Seeds - 2 tsps
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Sugar - 1 tsp
Chilli Powder - 1 tsp
Cumin Seeds - 1 tsp
Turmeric Powder- 1/2 tsp
Fresh Cream - 1 tbsp
Milk - 3 tbsps
Salt to taste
Oil - 1 tbsp

For Garnishing:

Cheese - 1/2 a cube

Method:

  1. Chop onions and garlic. Keep aside.
  2. Chop tomaotes and keep aside.
  3. Soak poppy seeds in 3tbsps of boiled water.
  4. Boil cauliflower pieces with little salt.
  5. Heat 1 tsp oil in a wok and saute chopped palak and green chillies. Saute until the leaves are cooked. Let it cool.
  6. Heat the remaining oil in another work, add cumin seeds.
  7. When the cumin seeds atart sizzling, add chopped onion and garlic and saute until onion turns translucent.
  8. Add chopped tomatoes and saute until tomatoes turn soft and mushy.
  9. Add sugar, turmeric powder, red chilli powder, coriander powder, garam masala and salt. Mix well.
  10. Blend cooked palak, curry leaves, coriander leaves, cashewnuts, soaked poppy seeds and coconut into smooth paste.
  11. Add this paste and boiled cauliflower pieces to sauteed onion mixture and mix well. Add a little water if required.
  12. Add milk and fresh cream and boil on medium flame for a few minutes.
  13. Garnish with grated cheese.

Apple Raisin Cake

Ingredients:

All Purpose Flour (Maida) - 2 cups
Sugar - 1 cup
Butter - 1 cup
Milk - 300ml
Baking Powder - 2 tsps
Cooking Soda - 2 tsps
Apple - 2 medium sized
Raisins - 1/4 cup
Rose Essence - 1 tsp
Cinnamon Powder - a pinch
Yellow Food Color - a pinch, diluted in a tsp milk/water
Salt to taste

Method:
  1. Powder sugar.
  2. Peel and grate apples. Keed it aside.
  3. Sieve maida, baking powder, cooking soda and salt twice.
  4. Take butter and powdered sugar in a large mixing bowl and cream then till light and fluffy.
  5. Add rose essence, raisins, grated apple,cinnamon powder and diluted food color. Mix well.
  6. Add maida and milk. Mix well.
  7. Grease a cake tin with some fat and dust with little maida.
  8. Pour the cake batter into the tin.
  9. Bake at 180 degrees C for 40-45mins.
  10. Remove from oven and cool it on wire rack.
  11. Cut into pieces of desired shapes.

Monday, September 19, 2011

Walnut and Coffee Cake

Ingredients:

All Purpose Flour (Maida)- 200gms
Sugar - 200 gms
Butter - 100 gms
Instant Coffee Powder - 1 tbsp
Nutmeg powder - a pinch
Baking Powder - 1 tsp
Sodium bi carbonate - a pinch
Salt - a pinch
Milk  - 350ml
Walnuts - 100gms

Method:

  1. Powder sugar.
  2. Sieve maida, baking power, sodium bicarbonate and salt twice.
  3. Take butter and powdered sugar in a large mixing bowl and beat it well until soft and fluffy.
  4. Add instant coffee powder, nutmeg powder and chopped walnuts. Mix well.
  5. Add maida and milk and beat to make a batter of dropping consistency.
  6. Grease a cake mould with some fat and and sprinkle some maida.
  7. Pour the batter into the cake mould and set it properly.
  8. Bake at 180 degrees for 30mins.
  9. Remove the cake mould from the oven and place it on a wire rack until it cools down.
  10. Cut into desired shapes and serve.

Friday, September 2, 2011

Fried Gram(Putani) Laddoo - Type 2

Ingredients:

Fried Gram (Putani Dal) - 4 cups
Sugar - 2 cups
Ghee - 1 3/4 cups
Cardamom powder - 1 tsp

Method:

  1. Make fine powder of fried gram and sugar separately.
  2. Melt ghee.
  3. Take fried gram powder, sugar powder and cardamom powder in a large mixing bowl.
  4. Add ghee.
  5. Mix it for nearly 30mins. The more you mix, the softer the laddoos will be.
  6. Take lemon sized portion of the mix and roll each portion between your palms and make roundels.
  7. Store in an air tight container.

Akki Unde

Ingredients:

Rice - 2 cups
Coconut Shavings - 1 cup
Bengal Gram - 3 tbsp
Salt to taste

Method:

  1. Wash rice thoroughly and spread it on a cloth 7-8 hours before.
  2. Break them into rawa using a mixer without adding any water.
  3. Boil 6 cups of water in a deep bottomed pan.
  4. Add bengal gram and coconut shavings to boiling water.
  5. Now add rice rawa and salt and continue to cook stirring continuously until it forms a lump.
  6. Turn off the heat and let the dough cool to room temperature.
  7. Make orange-sized roundels and cook them in steam for about 20-30mins.
  8. Serve hot with coconut chutney.

Coconut Rice

Ingredients:

Sona Massori Rice  - 1 cup
Coconut shavings - 1 cup
Green Chillies - 4
Turmeric Powder - 1/4 tsp (optional)
Sugar - 1 tsp
Salt to taste

For Seasoning:

Cashew Nuts - 1/4 cup
Black Gram - 1 tsp
Bengal Gram - 2 tsps
Mustard Seeds - 3/4 tsp
Cumin Seeds - 1/2 tsp
Asafoetida Powder - 1/4 tsp
Dry Red Chillies  - 2
Curry Leaves - 6
Ghee - 1 tbsp

Method:

  1. Pressure cook rice and spread it to let it cool.
  2. Heat ghee in a wok, add cashewnuts, bengal gram and black gram and saute for 1/2 minute.
  3. Now add cumin seeds, mustard seeds, asafoetida and dry chilli pieces.
  4. When mustard seeds start spluttering add curry leaves and slit green chillies.
  5. Now add coconut shavings, salt, turmeric powder and sugar. Mix well.
  6. Add cooked rice and mix well.
  7. Serve hot.