Pakashastra

Pakashastra

Friday, December 14, 2012

Eggless Dates and Coffee Cake (Vegan)



Ingredients:

All Purpose Flour (Maida) - 2 cups
Dates, shredded - 1 cup
Coffee Decoction - 1/4 cup
Sugar - 1 cup
Refined Oil - 1/2 cup
Cooking Soda - 1 tsp
Cinnamon Powder - 1 tsp
Water - 1 3/4 cups
Salt - 1/4 tsp


Method:

  1. Sift flour and cooking soda together twice.
  2. Take sugar, salt, cinnamon powder, oil and water in a pan.
  3. Place the pan on the flame and bring it to boil.
  4. Simmer the flame and cook until the dates are cooked but not too soft. Turn off the heat and let it cool down completely to room temperature.
  5. Once cooled, preheat the oven to 180 degrees C.
  6. Grease and dust a cake tin.
  7. Add coffee decoction into the prepared liquid. Mix well.
  8. Now fold the sifted flour into the prepared liquid. Mix thoroughly.
  9. Pour the batter into the greased tin and bake at 180 degrees C for 50-60 minutes or until the skewer inserted in the center of the cake comes out clean.
  10. Once the cake cools down, unmould and cut into desired shape.

Thursday, December 13, 2012

Odupale


Ingredients:

Raw Rice - 2 cups
Parboiled Rice - 1 3/4 cups
Rice Flakes - 1 cup (loosely filled)
Salt to taste

Must Have:

Earthernware Griddle
A small piece of cloth made of cotton
A cup of water
Oil for smearing

Method:

  1. Soak raw rice and parboiled together in hot water for 3-4 hours.
  2. Soak rice flakes separately in some water.
  3. Grind them into smooth batter adding little water.
  4. Now add soaked rice flakes and grind for a few more minutes until the rice flakes blends well into the batter. The consistency of the batter must be thinner than that of dosa batter, must be of running consistency.
  5. Add salt. Mix well.
  6. Set aside the batter for 2 hours.
  7. Place the earthernware griddle on high flame.
  8. Dip the cotton cloth piece in water and dab it all over the griddle.
  9. Smear very little oil in the centre of the griddle.
  10. When the griddle is smoking hot, pour a big laddle full of batter in the centre of the griddle.
  11. The batter will start perforating. Make sure that the flame is still set to high.
  12. Cover it with a lid and let it cook for 2-3 minutes on medium flame.
  13. Remove the lid and let it roast for another 2 minutes on medium flame.
  14. Remove from the griddle.
  15. Serve hot topped with ghee along with onion-coconut chutney.


Variation:

Ingredients:

Thick Coconut Milk - 3 cups
Powdered Jaggery - 1 cup
Salt - a pinch


Method:

  1. Take coconut milk, powdered jaggery and salt in a wide vessel. Mix until jaggery melts completely.
  2. Once the dosa/pancake as prepared above cools down to room temperature, soak them in the prepared coconut milk, 2-3 at a time.
  3. Soak for 15-20 minutes and then serve.

Note:
  1. The batter must be ground very smooth and fine.
  2. The above said measure of ingredients may require approximately 8 cups of water.
  3. Do not let the batter to ferment.
  4. This dosa/pancake can be prepared using the normal griddle but will not the authentic flavor.
  5. The earthernware griddle must be treated before using it for the first time. Place the newly bought griddle on red hot charcoal, covering it with charcoal all over, until the griddle turns black.Once cooled, the clean the griddle and smear some oil all over the griddle. This has to be done atleast a day before use.

Monday, November 19, 2012

Ragi Mudde/Finger Millet Balls



Servings: 5


Ingredients:

Ragi/Finger Millet Flour - 2 cups
Water - 4 cups


Method:

  1. Dilute 1 tbsp flour in 1/4 cup of water. Keep aside.
  2. Take remaining water in a deep and thick bottomed vessel.
  3. Add the diluted flour and water mixture.
  4. Bring the water to a boil.
  5. When the water starts boiling, add the flour all at once. Do not stir.
  6. Let water keep boiling. The flour will form a lump.
  7. The water will flow over the lump of flour, slowly cooking the flour. Adjust the flame to medium if the water is about to flow out of the vessel.
  8. Bring the flame back to high. Keep adjusting the flame such that the water is flowing over the lump of flour but not outside the vessel. Do not stir.
  9. Let water keep boiling until the white froth turns brown.
  10. The volume of water will be reduced and the consistency will be thick.
  11. The water will start bubbling with a slightly heavy sound.
  12. Turn off the heat and immediately mix thoroughly breaking the lump of flour. You will see the flour when the lump is broken, but the flour is now well cooked.
  13. Mix thoroughly to remove any small lumps.
  14. Take a portion of the dough, wet your palms with water and roll it into a ball between your palms.
  15. Repeat this with the remaining dough.
  16. Serve the ragi mudde/balls with massoppu/hot sambhar.

Thursday, November 15, 2012

Paneer and Peas Pulav


Ingredients:

Basmati Rice - 1 1/2 cups
Paneer - 200 gms
Fresh Green Peas - 1 cup
Onions -3
Ghee - 3 tbsps
Oil - 5 tbsps
Bay Leaf - 1
Star Anise - 2
Mace - 1
Pulav Masala - 2tbsps
Turmeric Powder
Salt to taste



For Garnishing:

Onions - 2
Coriander Leaves, chopped



Method:

  1. Wash and soak rice for 15 minutes.
  2. For garnishing, slice onions vertically.
  3. Heat 1 tbsp oil, and saute onion slices until golden brown. Keep aside.
  4. Now, heat ghee, add bay leaf pieces, start anise and mace. Saute for a 10 seconds.
  5. Drain out water from rice completely.
  6. Add rice to the ghee. Add turmeric powder and salt. Saute until all the moisture from the rice evaporates.
  7. Cook rice with water such that the grains are still separate.
  8. Spread the cooked rice in a broad vessel/plate. Let it cool down.
  9. Meanwhile, chop 3 onions.
  10. Heat remaining oil in a pan, add chopped onions and ginger garlic paste. Saute until onions turn translucent.
  11. Add paneer cubes and saute until they are soft.
  12. Add pulav masala and saute for 2-3 minutes.
  13. Now add fresh green peas and mix well.
  14. Add cooked rice. Mix well.
  15. Garnish with browned onion slices and coriander leaves.
  16. Serve hot with raita.

Wednesday, November 14, 2012

China Grass Burfi


Ingredients:

Milk - 1 litre
China Grass/Agar Agar - 45 gms
Khova/Mawa/Thickened Milk - 200gms
Kewra (Keora) /Rose Essence - 1 1/2 tsps
Sugar - 1 1/4 cup (1 cup = 300ml measure)
Water - 375 ml
Chopped pistachios, almonds and cashews - 1/2 cup



Method:

  1. Boil water.
  2. Wash china grass and add them to the boil water.
  3. Boil for about 10 minutes until china grass melts completely.
  4. Add milk and cook for for about 5 minutes.
  5. Pulse khova twice. Add it to boiling milk. Mix well to avoid any lumps.
  6. Add sugar and kewra essence. Boil until the milk thickens little bit.
  7. Meanwhile, grease a square/rectangle bowl/tin with little ghee.
  8. Turn off the heat of the boiling milk and pour it into the greased bowl.
  9. Garnish with chopped dry fruits.
  10. Let it set for 1-2 hours.
  11. Refrigerate until served.
  12. Cut into squares and serve chilled.

Monday, November 12, 2012

Mango Cheesecake



Ingredients:

Mango Pulp - 300ml (1 cup measure)
Creamy Cheese - 200gms
Fresh Cream  - 200ml
Butter - 100gms
Sugar - 1/2 cup (150 ml measure)
Britannia Cracker Biscuits - 250gms
Agar Agar - 15gms
Water - 250ml

Serving Glasses/Cups - I used 8 glasses of the size shown in the pictures. But this was a large serving, so suggest using a smaller serving glasses/cups.


Method:

  1. Break the biscuits into small pieces and blend them to make crumbs.
  2. Melt the butter.
  3. Mix the melted butter and biscuit crumbs gently.
  4. Place 2 tbsps full of this mixture in the bottom of a serving glass/cup and press it gently using a spoon to form an even layer.
  5. Repeat this for the remaining mixture or for all the remaining serving glasses.
  6. Refrigerate these serving glasses.
  7. Take a mixing bowl, add cream cheese, fresh cream and sugar. Mix well until the sugar dissolves.
  8. Boil water in a pan.
  9. Wash agar agar and cut them into pieces.
  10. Add them to the boiling water. Boil until agar agar melts completely.
  11. Let it cool down for 2 minutes by placing the bottom of the pan in water. Do not delay more as agar agar will begin to set quickly.
  12. Add mango pulp to diluted agar agar, mix well.
  13. Add half the portion of this mango pulp mixture to the cream cheese mixture. Mix well.
  14. Remove the glasses from the refrigerator.
  15. Pour 4-5 tbsps of this cream cheese and mango mixture into each glass.
  16. Now carefully add the 2 tbsps of remaining mango mixture on top. Spread it evenly.
  17. Repeat this for the remaining mixture or for all the remaining serving glasses.
  18. Place the glasses back in refrigerate for 4-5 hours, setting the temperature to minimum level.
  19. Serve.

This recipe is sourced from Nags Edible Garden.

Friday, November 9, 2012

Gooey Apple Porridge



Ingredients:

Apple - 3
Broken Wheat - 1 cup
Rolled Oats - 1/4 cup (skip this if you do not want the porridge to be gooey)
Ghee - 4 tbsps
Sugar - 1 cup
Milk - 1 1/2 cups
Fresh Cream - 2 tbsps
Cinnamon Powder  - 1/2 tsp
Cashew Nuts - 10
Raisins - 10



Method:

  1. Heat 1 tbsp ghee in a pan and fry broken wheat and oats until the color of wheat changes and nice aroma comes out.
  2. Pressure cook fried wheat and oats using 5 cups of water.
  3. Meanwhile peel, core and chop apples.
  4. Cook chopped apples with 2 cups of water.
  5. When the apples are soft, add sugar. Boil until the sugar melts.
  6. Add cinnamon powder, mix well.
  7. Now add pressure cooked wheat and oats.
  8. Let it cook for 5-6 minutes on medium flame. Keep stirring frequently to avoid the porridge from charring.
  9. Now add milk and fresh cream. Mix well and cook for 2-3 minutes.
  10. Meanwhile, heat the remaining ghee in another pan, add cashew nuts and raisins, fry for 1/2 minute and add this to the porridge. Mix well.
  11. Serve hot.

Thursday, November 8, 2012

Kadi Paneer


Ingredients:

Paneer - 200gms
Onions - 2
Corn Flour - 1 tbsp
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Fresh Curd - 1 1/2 cup
Coriander Leaves, chopped - 1/4 cup
Milk - 1/2 cup
Butter - 2 tbsps
Oil - for deep frying + 1 tbsp
Sugar - 1 1/2 tbsp
Salt to taste

For Marinating:

Fresh Curd - 1 tbsp
Fresh Cream - 1 tbsp
Gram Flour (Besan) - 2 tbsp
Lemon Juice - 1 tbsp
Salt to taste


For Grinding:

Garlic Cloves - 8
Green Chillies - 6
Ginger - 1 1/2 inch long piece

For Garnishing:

Kasoori Methi


Method:

  1. Cube paneer.
  2. Slice onions.
  3. Mix all the marinating ingredients and 1 tbsp of ground paste.
  4. Smear this mixture on paneer cubes such that the cubes are well coated. Set aside for 30 to 45 minutes.
  5. Deep fry these marinated cubes until golden brown and place them on oil absorbent paper.
  6. Heat 1 tbsp oil and butter in a wok.
  7. Add cumin seeds and fenugreek seeds.
  8. When cumin seeds start sizzling, add slices onions. Saute until onion turns translucent.
  9. Meanwhile, whip curd and fresh gram together with salt and sugar.
  10. When the onion turns translucent, add the remaining ground paste and saute until the raw smell disappears.
  11. Now set the flame to low, add the whipped curd. Cook it for a few minutes.
  12. Mix cornflour with milk such that there is no lump. Add this slowly into into the cooking gravy, stirring continuously to avoid any lumps.
  13. Cook on medium flame, till the gravy thickens.
  14. Now add chopped coriander leaves, mix well. Cook for a few seconds.
  15. Add the deep fried paneer cubes just before serving.
  16. Garnish with kasoori methi.
  17. Serve hot with rotis/phulkas.

Monday, October 29, 2012

Eggless Moist Coffee Cake


Ingredients:

All Purpose Flour (Maida) - 1 1/2 cups
Refined Sunflower Oil - 1/3 cup
Granulated Sugar - 1 cup
Coffee Decoction - 1/2 cup
Cocoa Powder - 1/4 cup
Baking Powder - 1 tsp
Baking Soda - 3/4 tsp
Vinegar - 1 tbsp
Lukewarm water - 1/2 cup
Vanilla Essence - 1 1/2 tsp
Salt - a pinch


For topping: (optional)

Powdered Sugar - 1/4 cup



Method:

  1. Powder sugar. Keep aside
  2. Sift flour, cocoa powder, baking powder, baking soda and salt togther twice.
  3. Take oil, coffee decoction, lukewarm water, vinegar and vanilla essence in a mixing bowl.
  4. Add powdered sugar and mix well.
  5. Now add sifted flour and beat until small bubbles appear in the batter.
  6. Meanwhile preheat the oven to 180 degrees C.
  7. Grease a cake tin and dust with little flour.
  8. Pour the batter into the prepared tin and bake at 180 degrees C for 30 minutes or until the skewer inserted to the centre ok the cake comes out clean.
  9. Let it stand in the oven for 10 minutes.
  10. Remove from the oven and place it on wire rack to cool down completely.
  11. Carefully unmould the cake and sprinkle powdered sugar on top of the cake.
  12. Cut into desired shape and serve.

Friday, October 26, 2012

Vanilla Custard Biscuit


Ingredients:

All Purpose Flour (Maida) - 150 gms
Powdered Sugar - 180gms
Vanilla Custard Powder - 75gms
Butter - 135gms
Vanilla Essence - 1 tsp
Milk Powder - 30gms
Baking Powder - 1/2 tsp
Milk - 1 1/2 tbsps
Salt to taste

Method:

  1. Sift the flour, custard powder, milk powder and baking together twice.
  2. Beat butter and powdered sugar until soft and fluffly.
  3. Add sifted flour into creamed butter and mix well to make a soft dough.
  4. Add vanilla essence and mix the dough well.
  5. Divide the dough into 5 or 6 equal portions.
  6. Take a portion and roll it into 1/2 cm thick sheet.
  7. Using a cookie mould, cut the sheet into desired shape.
  8. Repeat the steps 6 and 7 for all the remaining dough.
  9. Grease a baking tray and place the shaped biscuits on the tray.
  10. Bake for 15- 20 minutes at 160 degrees C.

Wednesday, October 24, 2012

Badam Poori


Ingredients:

Chiroti Rava (fine Semolina) - 3 cups
Ghee - 1/2 cup
Water - 3/4 cup
Orange Food Color - a pinch diluted in 1 tbsp water (optional)
Dried Coconut/Copra, grated - 1/4 cup
Salt - a pinch
Oil for deep frying
All Purpose Flour(Maida) - 1/4 cup for dusting


For Sugar Syrup:

Sugar - 3 cups
Water - 1 cup
Cardamom Powder - 1 tsp

Method:

  1. Take ghee in a large mixing bowl.
  2. Add chiroti rava, salt, diluted food color and water. Mix well and knead into smooth dough.
  3. Set the dough aside for 30 minutes.
  4. Meanwhile boil sugar and water in a large pan until it reaches a single thread consistency.
  5. Turn off the heat immediately and add cardamom powder to this sugar syrup. Mix well.
  6. Knead the dough again and make small lemon sized balls.
  7. Take a dough ball, dust it lightly with the flour and roll it into thin disc using a rolling pin.
  8. Fold it from the centre to form a semi-circle.
  9. Now fold it again from the centre to form a triangle and press it lightly between your palms.
  10. Repeat steps 7-9 for the remaining dough balls.
  11. Heat oil and deep fry the prepared triangles until golden brown, 3 to 4 triangles at a time. The flame should be set to medium.
  12. Remove from oil, place the deep fried triangles on a kitchen tissue for a minute.
  13. Soak the triangles in prepared sugar syrup for 15-20 minutes.
  14. Remove from the syrup and place them on a plate and sprinkle grated copra immediately.
  15. Repeat steps 11-14 for all the remaining triangles.
  16. Serve hot.
  17. Once cooled to room temperature, they can be stored in an air tight container for 3-4 days.

Wednesday, October 17, 2012

Benne Biscuit/Butter Biscuit


Ingredients:

All Purpose Flour (Maida) - 150gms
Soft Butter - 100 gms
Powdered Sugar - 100gms
Corn Flour - 20gms
Milk Powder - 30gms
Milk - 2 tbsps


Method:

  1. Sift the flour and keep aside.
  2. Take butter and powdered sugar in a mixing bowl and beat until soft and fluffy.
  3. Add milk powder and cornflour. Mix well.
  4. Now add sifted flour and milk. Mix well to make a stiff dough.
  5. Make small balls of this dough and place them on baking tray, one inch apart.
  6. Bake at 160 degrees C for approx. 15 minutes.
  7. Remove from oven and let it cool down. The biscuits harden little bit on cooling down.
  8. Store in an air tight container.