Pakashastra

Pakashastra

Wednesday, February 29, 2012

Potato & Tomato Kurma


Ingredients:

Potatoes - 3
Tomatoes - 5
Fresh Green Peas - 1/4 cup (optional)
Garlic Cloves - 5
Curry Leaves - 6
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Sugar - 1 tsp
Oil - 1 tbsp
Salt to taste

For Gravy:

Coconut Shavings - 1/2 cup
Green Chillies - 3
Ginger - 1/2 inch piece
Tamarind Extract - 1/2 tsp
Coriander Seeds - 1 tsp
Cinnamon - 2 inch piece
Cloves - 5

Method:

  1. Boil potatoes and cut them into pieces.
  2. Chop onions and garlic cloves.
  3. Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves.
  4. When the mustard seeds start spluttering, add chopped onions and garlic. Saute until onion turns translucent.
  5. Chop tomatoes and green peas, add it to the sauteed onion.
  6. Saute until tomatoes are cooked.
  7. Add salt, turmeric powder an sugar. Mix well.
  8. Meanwhile, blend all the ingredients for the gravy into a smooth paste, adding little water.
  9. Add the blended paste to sauteed onion-tomato mixture.
  10. Set the flame to medium and let it boil for 2 minutes.
  11. Serve hot with rotis, phulkas etc.,

Monday, February 27, 2012

Masala Phulka

Ingredients:

Whole Wheat Flour - 1 cup
Gram Flour - 1/4 cup
Rice Flour - 1/4 cup
Semolina/Rava - 2 tbsps
Coriander Leaves - 4 stalks
Green Chillies - 3
Thymol Seeds/Ajwain - 3/4 tsp
Cumin Seeds - 1 tsp
Salt to taste

Method:

  1. Shred green chillies and coriander leaves.
  2. Take 1/2 cup water, salt, thymol seeds, cumin seeds in a large mixing bowl.
  3. Add shredded coriander leaves and green chillies. Mix well.
  4. Now add whole wheat flour, gram flour, rice flour and semolina. Knead it into smooth dough. Add little more water if required to make the dough like that of a chapati dough.
  5. Let it sit for an hour.
  6. Take small portions of this dough and turn them into roundels.
  7. Take a roundel, dust it with some whole wheat flour, place it on the rolling board and roll it evenly into thin discs.
  8. Place it on a preheated griddle. Set the flame to medium.
  9. When small bubbles start appearing on top of the disc, flip the side.
  10. When the small bubbles start appearing on the other side too, remove it and place it directly on high flame until it fluffs up. 
  11. Now flip the side and place it on high flame. Take care not to charr the phulka. 
  12. Serve hot, topped with butter/ghee.

Eggless Vanilla Cake


Ingredients:

All Purpose Flour (Maida) - 200gms
Powdered Sugar - 200gms
Butter - 100gms
Milk Powder - 100gms
Milk - 200ml
Vanilla Essence - 1 tsp
Baking Powder - 2 tsps
Cooking Soda - a pinch
Salt - a pinch

Method:

  1. Sift together maida, baking powder, cooking soda and salt twice.
  2. Beat butter and powdered sugar until light and fluffy.
  3. Add milk powder and mix well.
  4. Now add sifted flour. Mix well.
  5. Add milk and vanilla essence. Mix well. Ensure that the batter has dropping consistency.
  6. Grease a pan and dust it thoroughly.
  7. Pour the batter into the pan.
  8. Preheat the oven to 180 degrees C.
  9. Bake at 180 degrees C for 28-30.minutes. To check if the cake is baked, a toothpick when inserted in the centre of the cake, must come out clean.
  10. Let the cake stand in the pan for an hour until it is cooled.
  11. Unmould the cake, cut into desired shape, serve.

Monday, February 13, 2012

Malai Kofta

Ingredients:

Onions - 2
Tomatoes - 5
Garam Masala Powder - 1 tsp
Oil - 3 tbsps
Coriander Leaves, chopped - 3 tbsps
Fresh Cream - 1/4 cup
Sugar - 1 tsp
Salt to taste

For Koftas:

Boiled Potatoes - 2 medium sized
Cashew nuts - 10
Raisins - 10
All Purpose Flour (Maida) - 2 tbsps
Salt to taste
Oil for deep frying

For Gravy:

Onion - 2 large
Garlic Cloves - 8
Ginger - 1 1/2 inch pieces
Green Chillies - 4 (adjust according to taste)
Coriander Leaves, chopped - 3/4 cup
Cloves - 6
Cinnamon - 2 inch long pieces
Coconut Shavings - 1/4 cup
Thick Tamarind Extract - 1 tbsp

For  Garnishing:

Coriander Leaves


Method:

  1. Blanch tomatoes with enough water. Once cooled, peel them off and blend to make puree. Keep aside.
  2. Blend all the ingredients for the gravy into a smooth paste without adding water.
  3. Remove the skin of the boiled potatoes and smash it finely.
  4. Chop cashew nuts and raisins into small pieces.
  5. In a mixing bowl, take smashed potatoes, chopped cashewnuts, raisins, maida and salt. Mix well and make small roundels of these mixture.
  6. Deep fry these roundels in oil. The Koftas are now ready. Keep aside.  
  7. Heat oil in a wok, add chopped onion and saute until onion turns translucent.
  8. Add blended onion paste and cook until the raw smell disappears.
  9. Now add tomato puree and continue to cook until the oil starts separating.
  10. Add garam masala powder, sugar and salt. Mix well. You can add little water to adjust the consistency of the gravy.
  11. Now add fresh cream and coriander leaves. Cook for 2-3 minutes on low flame.
  12. Add the Koftas and gently mix the gravy such that the Koftas do not get smashed.
  13. Cook for 2-3 minutes more, garnish with coriander leaves.
  14. Serve hot with phulkas, rotis, naan, kulchas, etc.,

Tomato & Green Peas Curry


Ingredients:

Tomatoes - 10
Onions - 2
Fresh Green Peas - 1/4 cup
Garlic Cloves - 6
Bay Leaf - 1
Nigella Seeds/Black Cumin/Kaljeera/Kalonji/Onion Seeds - 3/4 tsp
Mustard Seeds - 1/2 tsp
Peanuts - 1 tbsp
Sesame Seeds - 1 tbsp
Coriander Seeds - 1/2 tbsp
Coconut Shavings - 3 tbsps
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1/4 tsp
Sugar - 1 tsp
Oil - 1 tbsp
Salt to taste

Method:


  1. Blanch 5 tomatoes in enough water and let it cool. Once cooled, peel them off and blend to make puree. Keep aside.
  2. Dry roast peanuts and remove the skin once cooled.
  3. Dry roast coriander seeds, sesame seeds separately.
  4. Now dry roast coconut shavings.
  5. Once all the dry roasted ingredients cool down, grind them together into fine powder. Keep aside.
  6. Cut the remaining 5 tomatoes into half inch squares. Keep aside.
  7. Boil green peas in water and keep aside.
  8. Heat oil in a wok, add nigella seeds, mustard seeds and bay leaf pieces.
  9. When the mustard seeds start spluttering, add chopped onion and garlic cloves. Saute until onion turns translucent.
  10. Add tomato pieces and boiled green peas. Mix gently.
  11. Add turmeric powder, red chilli powder, sugar, salt and ground powder. Mix gently.
  12. Add tomato puree and mix gently.
  13. If required add 1/4 cup of water and cook covered for 5 minutes on low flame.
  14. Serve hot with steamed rice, pulao or rotis/phulkas.

Watermelon Juice


Ingredients:

Watermelon pieces - 5 cups
Lemon - 2
Sugar - 1 cup
Salt - a pinch
Ice Cubes - a few

Method:

  1. Extract juice from lemon.
  2. Blend watermelon pieces along with lemon juice, sugar, salt and ice cubes.
  3. Strain and serve immediately.

Wednesday, February 8, 2012

Black Eyed Peas / Lobia Bhaji


Ingredients:

Black Eyed Peas/Cow gram/Lobia - 1 1/2 cups
Onions - 2
Tomatoes - 2
Garlic Cloves - 8
Spring Onions, chopped - 1/4 cup
Kasoori Methi - 4 tbsps
Dry Mango Powder - 1 tsp
Turmeric Powder  - 1/4 tsp
Eastern Sabji Masala Powder (or Garam Masala/Kitchen King) - 2 tsps
Red Chilli Powder - 1/2 tsp
Sugar - 1 tsp
Salt to taste
Oil - 1 tbsp

For Green Chutney:

Mint Leaves -5
Coriander Leaves - 1/4 cup
Green Chillies  -1
Lemon Extract - 1/2 tsp
Creamy Cheese - 1 tsp


For Garnishing:

Coriander Leaves

Method:
  1. Pressure cook black eyed peas.
  2. Take quarter portion of the cooked peas and smash it little bit.
  3. Chop onions, tomatoes and garlic cloves.
  4. Blend all the ingredients for green chutney into a smooth paste without adding water. Keep aside.
  5. Heat oil in a wok.
  6. Add chopped onion and garlic cloves. Saute until onions turns translucent.
  7. Add chopped tomatoes and spring onions and saute until tomatoes turn soft and mushy.
  8. Add cooked peas and the smashed peas. Mix well.
  9. Add dry mango powder, turmeric powder, red chilli powder, sabji masala powder, salt and sugar. Mix well.
  10. Add 1/4 cup of water and cook covered for a few minutes on low flame.
  11. Add kasoori methi and mix well. Remove off heat.
  12. Now add green chutney and mix well.
  13. Garnish with coriander leaves. 
  14. Serve hot with chapatis, rotis, phulkas etc.,

Friday, February 3, 2012

Mandarin Orange Saaru


Ingredients:

Mandarin Oranges - 2
Jaggery Powder - 1/2 cup
Salt to taste

For Seasoning:
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - 5
Dry Red Chilli - 1
Ghee - 1 tsp

Method:

  1. Boil 3 cups of water with jaggery powder. 
  2. Add salt and continue to boil until it reduces bit volume. Turn off the heat.
  3. Extract the juice from the mandarin oranges and add this juice to the boiled water.
  4. Heat ghee in a wok, add mustard seeds, cumin seeds, curry leaves and dry red chilli pieces.
  5. When mustard seeds start spluttering, add this to saaru.
  6. Serve with hot rice.

Thursday, February 2, 2012

Green Peas Parata


Ingredients:

Whole Wheat Flour - 2 cups

Salt to taste
Ghee/oil - 1 tsp for each each parata

For Stuffing:

Fresh Green Peas - 2 cups
Coriander Leaves, chopped - 1/2 cup
Green Chillies - 4
Dry Mango Powder - 1 tsp
Cumin Seeds - 1 tsp
Salt to taste

Method:

  1. Take whole wheat flour, salt and water in a mixing. Mix them together and knead into a dough like that of chapati.
  2. Blend fresh green peas, green chillies and coriander leaves without adding water into a smooth paste.
  3. Add dry mango powder, cumin seeds and salt to the green peas paste. Mix well.
  4. Make small roundels of the green peas paste and keep aside.
  5. Make slightly smaller sized roundels of wheat flour dough and keep aside.
  6. Place one wheat flour roundel on a rolling board, dust it with some flour, roll it slightly with the rolling pin to make a small disc.
  7. Now place a green peas roundel in the centre of disc and bring the edges of the disc together and seal it carefully. Now dust is well with flour, and roll it evenly with a rolling pin.
  8. Place this on a preheated griddle, sprinkle some ghee/oil on top. Flip the side, sprinkle some ghee/oil on the other side. Roast both sides until small brown specks form on either sides.
  9. Serve hot with thick curd and pickle.