Pakashastra

Pakashastra

Tuesday, January 17, 2012

Avarekalu Masala


Ingredients:

Hyacinth Beans (Avarekalu) - 1 cup
Onions - 5
Tomatoes - 2
Capsicum - 1
Green Chillies - 5
Garlic Cloves - 6
Ginger, grated - 1 tbsp
Cumin Seeds - 1 tsp
Dry Red Chilli - 1
Curry Leaves - 5
Garam Masala Powder - 1 tsp
Red Chilli Powder  - 1/2 tsp
Turmeric Powder - 1/4 tsp
Sugar - 2 tsps
Corn Flour - 1 tsp
Fresh Cream - 2 tbsps
Salt to taste
Oil - 2 tbsps

For Garsnishing:

Coriander Leaves


Method:
  1. Boil hyacinth beans in water until cooked with little salt.
  2. Grind 4 onions, green chillies, garlic cloves and ginger into a smooth paste without adding water.
  3. Heat 1 tbsp oil in a wok, add cumin seeds, dry red chilli pieces and curry leaves.
  4. When cumin seeds start sizzling, add ground paste and sugar. Saute until the paste turns slightly brown in color. Adding sugar helps the onion paste brown fast.
  5. Now add boiled beans, chopped tomatoes, turmeric powder, red chilli powder, garam masala powder and salt. Boil for a few minutes. Add little water if required to adjust the consistency of the gravy.
  6. Add fresh cream and cook covered 5-7 minutes on low flame.
  7. Meanwhile, chop 1 onion and capsicum into thin and small slices.
  8. Heat remaining oil in another wok, and saute chopped onion and capsicum until onion turns translucent.
  9. Add sauteed onion and capsicum to the cooking gravy.
  10. Dilute corn flour with 2 tbsps of water and pour this slowly into the gravy and mix immediately.
  11. Garnish with coriander leaves.
  12. Serve hot with phulkas, rotis, etc.,

Horsegram & Coconut Chutney


Ingredients:


Horsegram - 2 tbsps
Coconut Shavings - 1/2 cup
Thick Tamarind Extract - 1 tbsp
Dry Red Chillies - 5

Salt to taste
Oil - 1/2 tsp

For Seasoning:

Black Gram - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 5
Asafoetida Powder - a pinch
Dry Red Chillies - 2
Oil- 1/2 tsp

Method:

  1. Dry roast horsegram on a medium flame until a nice aroma comes out.
  2. Heat 1/2 tsp oil in a wok, and fry dry red chillies until crisp.
  3. Blend roasted horsegram, dry red chillies, coconut shavings, tamarind extract and salt into a coarse paste using little water.
  4. Heat remaining 1/2 tsp oil in a wok, add black gram, mustard seeds, dry red chilli pieces, curry leaves.
  5. When mustard seeds start spluttering, add asafoetida powder and pour it over the chutney. Mix well.
  6. Serve with hot rice.

Banana Milkshake


Ingredients:

Ripened Banana - 1 small
Chilled Milk - 1 1/2 cups
Sugar - 2 tbsps (adjust according to taste)
Cashewnuts - 2
Raisins - 4
Seedless Dates - 2
Vanilla Essence - 2 drops

Method:

  1. Blend all the ingredients together.
  2. Serve immediately.
 

Thursday, January 12, 2012

Raw Pigeon Peas Kurma


Ingredients:

Raw Pigeon Peas ( Fresh Tur dal removed from the pods) - 1 1/2 cups
Onion - 2 medium sized
Tomatoes - 3
Ginger Garlic Paste - 3/4 tsp
Red Chilli Powder - 1 tspTurmeric Powder - 1/4 tsp
Cumin Seeds - 1/2 tsp
Salt to taste
Oil - 1 tbsp

For Gravy:

Coconut Shavings - 1/2 cup
Cashew Nuts - 6
Almonds - 5
Poppy Seeds - 1 tsp
Garlic Cloves - 5
Ginger, grated - 1 tsp
Coriander Leaves, chopped - 1/4 cup
Cloves - 6
Cinnamon - 2 inch long piece
Peppercorns - 5
Green Chillies - 4

For Garnishing:

Coriander Leaves

Method:
  1. Wash the fresh raw pigeon peas after separating from the pods and boil them until they are cooked. Keep aside.
  2. Blend together all the ingredients for the gravy adding little water into a very smooth paste.
  3. Chop onions and tomatoes.
  4. Heat oil in a wok.
  5. Add cumin seeds. 
  6. When cumin seeds start sizzling, add chopped onions and ginger garlic paste. Saute until onion turns translucent.
  7. Add tomatoes and saute until tomatoes are soft and mushy.
  8. Now add cooked peas, salt, turmeric powder and red chilli powder. Add little water if required and boil for a few minutes.
  9. Add the blended paste and continue to boil until the gravy thickens little bit.
  10. Garnish with chopped coriander leaves.

Variation: You can use Fresh Green Peas instead of Pigeon Peas.

Wednesday, January 11, 2012

Achari Gobhi


Ingredients:

Cauliflower - 1 medium sized
Onions - 2
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Onion Seeds (Nigella Seeds/Kalonji) - 1/2 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Ginger Garlic Paste - 1 tsp
Sugar - 1/2 tsp
Garam Masala Powder - 1 tsp
Curd - 3/4 cup
Salt to taste
Oil - 1 tbsp


For Garnishing:
Coriander Leaves, chopped - 1 tbsp 

Method:
  1. Cut cauliflower into pieces and clean them thoroughly.
  2. Heat oil in a wok, add fenugreek seeds, onion seeds, cumin seeds and mustard seeds. 
  3. When the seeds start sizzling, add chopped onion and saute until onion turns translucent.
  4. Add chopped cauliflower pieces, turmeric powder, red chilli powder, garam masala powder, sugar and salt. Mix well.
  5. Sprinkle little water over the cauliflower pieces and cook covered for a few minutes.
  6. Add curd and ginger garlic paste. Mix well. Continue to cook covered until all the water content evaporates.
  7. Garnish with coriander leaves and serve.

Tuesday, January 10, 2012

Paneer Butter Masala


Ingredients:

Fresh Paneer (Cottage Cheese) - 500gms
Red Ripened Tomatoes - 8, large sized
Onion - 2
Cashewnuts -5
Kasoori Methi - 4 tbsps
Fresh Cream - 100ml
Ginger Garlic Paste - 1 tsp
Garam Masala Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 3/4 tsp
Sugar - 1 tsp
Bay Leaf - 2 inch piece
Butter - 2 tbsps
Oil - 1 tbsp
Salt to taste


Method:

  1. Blanch tomatoes until the peel separates. Let it cool.
  2. Chop onions.
  3. Heat a tsp oil in a wok, and saute onion until translucent.
  4. Add cashewnut pieces and saute for 2-3 minutes. Let it cool.
  5. Discard the peel of the blanched tomatoes.
  6. Blend the tomatoes into a smooth paste and pass this through a strainer to collect the puree. Keep this aside.
  7. Blend sauteed onion and cashewnuts into a smooth paste adding little water.
  8. Heat all the remaining oil in another wok and add butter. Adding butter to oil will prevent the butter from charring/browning.
  9. Add bay leaf and fry for a minute.
  10. Now add ginger garlic paste and saute for 2 minutes on medium flame.
  11. Add blended onion paste and continue frying for 2-3 minutes.
  12. Now add the tomato puree and cook covered for about 5-6 minutes on low flame.
  13. Meanwhile, heat another wok, and dry roast kasoori methi on low flame until crisp. Turn off the heat and let it cool.
  14. Rub the roasted kasoori methi between your palms to make a fine powder. You can pass this powder through a fine sieve to collect the fine powder.
  15. Add this fine powder of kasoori methi, turmeric powder, red chilli powder, garam masala powder, coriander powder, sugar and salt to the cooking gravy. Continue boiling for a few more minutes.
  16. Add cubed paneer pieces and a little water to adjust the consistency. Continue to boil for 2 more minutes.
  17. Add fresh cream, mix well and turn off the heat.
  18. Garnish with chopped coriander leaves.

Wednesday, January 4, 2012

Avarekalu Sagu



Ingredients:

Hyacinth Beans (Avarekalu) - 1/2 cup
Capsicum - 1, small sized
Onion - 1
Coconut shavings - 1/2 cup
Green Chillies - 4
Cumin Seeds - 1/2 tsp
Fried Gram (Putani Dal) - 1 tbsp
Poppy Seeds - 1 tbsp
Coriander Leaves, chopped - 1/4 cup
Turmeric Powder - 1/2 tsp
Salt to taste


For Seasoning:

Mustard Seeds - 1/2 tsp
Oil - 1/2 tsp


Method:

  1. Chop capsicum.
  2. Boil cowgram and capsicum pieces with little water and salt.
  3. Blend coconut, fried gram, poppy seeds, green chillies, onion, coriander leaves, turmeric powder and cumin seeds into a smooth paste adding little water.
  4. Add this blended paste to the boiled cowgram and capsicum.
  5. Add little water and let it boil for 2-3minutes.
  6. Heat oil in a wok, add mustard seeds.
  7. When mustard seeds start spluttering, add this to the cooked gravy.
  8. Serve hot with phulkas.

Tuesday, January 3, 2012

Raw Tamarind Chutney


Ingredients:

Raw (Green) Tamarind -10
Green Chillies - 6
Dry Red Chillies - 6
Mustard Seeds - 1/2 tsp
Coriander Seeds - 1 tsp
Fenugreek Powder - 1/2 tsp
Asafoetida Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Oil - 1 tbsp
Salt to taste

Method:
  1. Wash the tamarind pods and wipe them dry.
  2. Slit them and remove the seeds and fibre. Cut them into small pieces.
  3. Saute green chillies, dry red chillies, mustard seeds, coriander seeds and asafoetida powder separately using little oil.
  4. Grind chopped tamarind, sauteed ingredients, fenugreek powder, turmeric powder and salt into a coarse paste without adding water.
  5. Store in air-tight container and used for 4-5 days.
  6. Serve with hot rice.

Java Apple Juice




Ingredients:


Dark Pink Java Apples - 12 (the variety I used were sour)
Ginger - 1 inch piece
Lime Juice - 2 tbsps
Sugar - 1 cup (adjust according to taste)
Chilled Water - 4 cups
Salt - a pinch


 Method:
  1. Cut the java apples into halves and remove the seeds.  
  2. Blend all the ingredients along with java apples and water.
  3. Serve immediately.