Pakashastra

Pakashastra

Tuesday, December 6, 2011

Banana Pancake


Ingredients:

Well Ripened Banana - 2 small
All Purpose Flour - 1 cup
Powdered Sugar - 1/2 cup
Milk - 3/4 cup
Vanilla Essence - 5 drops
Baking Powder - 1/2 tsp
Ghee - 1 tbsp

Cadbury Gems/Choco chips - a few

Method:

  1. Peel and mash the banana thoroughly in a mixing bowl.
  2. Add flour, powdered sugar, milk, baking powder and vanilla essence. Mix well.
  3. Pour the batter into a squeeze bottle.
  4. Squeeze the bottle on a preheated non-stick griddle to make pancakes of desired shapes and sizes. Set the flame to medium.
  5. Smear some ghee on top of the pancake when roasted at the bottom. Flip the side and roast on medium flame.
  6. Decorate them with gems or choco chips.

Monday, December 5, 2011

Kesar Phirni


Ingredients:

Basmati Rice - 5 tbsps
Milk - 750ml
Sugar - 3/4 tsp
Saffron strands - 12
Rose Essence - 1/4 tsp
Cinnamon Powder - 1/2 tsp
Green Pistachios - 10
Almond Flakes -  2 tbsps
Cashew nuts - 10


Method:

  1. Soak Basmati rice in water for 1 hour.
  2. Boil milk until it reduces little bit and add about 8 strands of saffron and cinnamon powder.
  3. Grind rice into a coarse paste.
  4. Add ground rice into boiling milk and stir continuously for some time to avoid any lumps.
  5. Add sugar and continue to boil on medium flame.
  6. Meanwhile, chop pistachios and cashewnuts. 
  7. Add 3/4rth portion of these nuts and almond flakes to the boiling milk.
  8. Add rose essence and reduce the flame to flow and boil stirring occasionally until it thickens little bit.
  9. Turn off the heat and let it cool.
  10. Garnish with the remaining portion of chopped nuts and saffron strands. 
  11. Refrigerate and serve chilled.

Fenugreek Leaves & Sweet Corn Bajji


Ingredients:

Fresh Fenugreek Leaves (Methi Leaves) - 1 cup
Sweet Corn Niblets - 1/2 cup
Onions - 2
Bengal Gram Flour ( Besan) - 1/2 cup
Rice Flour - 2 tbsps
Ginger Garlic paste - 1 tsp

Garam Masala Powder - 3/4 tsp
Red Chilli Powder - 1 tsp
Green Chillies - 2
Cooking Soda - 1/4 tsp
Salt to taste
Oil for deep frying

 Method:

  1. Clean an wash the fenugreek leaves.
  2. Chop green chillies and onions
  3. In a large mixing bowl, take fenugreek leaves, corn niblets, onions, chopped green chillies, garam masala powder, ginger garlic paste, cooking soda, red chilli powder and salt. 
  4. Sprinkle some water and mix well.
  5. Now add gram flour and rice flour and mix well. Sprinkle some water if required and mix well to prepare dough.
  6. Heat oil in a work.
  7. Take small portions of the dough and shape them into small roundels and deep fry in oil.
  8. Serve hot with tomato sauce.

Please Note: Pinch the corn niblets slightly before adding to the dough so that the niblets do not burst in the hot oil splashing the hot oil around.