Pakashastra

Pakashastra

Thursday, April 26, 2012

Lapsi



Ingredients:

Broken Wheat - 1 cup
Sugar - 1 cup
Ghee - 1/4 cup
Cardamom Powder - 3/4 tsp
Cashew Nuts - 8
Raisins - 10
Almonds Flakes - 2 tbsps
Salt - a pinch

Method:

  1. Heat a tbsp ghee in a pan and roast cashew nuts and raisins. Keep them aside.
  2. Heat the remaining ghee in the same pan and roast broken wheat on medium flame until it turns slightly brown.
  3. Meanwhile, warm 4 cups of water.
  4. Add the warm water to roasted wheat.
  5. Let it cook until wheat is soft but still holds shape. If required, add 1/2 to 3/4 cup of water.
  6. Once the water is evaporated, add sugar and stir continuously until it starts separates from the sides of the pan.
  7. Add roasted cashew nuts, raisins, half the portion of almond flakes and cardamom powder. Mix well.
  8. Garnish with remaining almond flakes.
  9. Serve hot.

Tuesday, April 17, 2012

Methi Chapati - Type 2

Ingredients:

Fresh Fenugreek Leaves (Methi) - 1 bunch
Whole Wheat Flour - 2 cups
Milk - 1/4 cup
Cumin Seeds - 1/2 tsp
Asafoetida Powder - a pinch
Green Chillies - 2
Garlic Cloves - 2
Salt to taste
Oil/Ghee - 1/4 tsp for roasting each chapati

Method:

  1. Grate green chillies and garlic cloves and keep aside.
  2. Handpick the fenugreek leaves from the bunch and leave out the stems.
  3. Wash the leaves thoroughly in water. Do not chop or cut the leaves and it makes the chapati taste bitter.
  4. In a large mixing bowl, take milk, salt, cumin seeds and asafoetida powder.Mix well.
  5. Add fenugreek leaves, grated green chillies and garlic cloves. Mix well.
  6. Now add flour and knead it into smooth dough using little water until it pliable.
  7. Set it aside for 30mins.
  8. Take small portions of this dough to make medium lemon sized roundels.
  9. Take a roundel and roll it into thin disc.
  10. Place it on a preheated griddle, and roast either sides smearing little oil/ghee until small brown specks appear on the surface.
  11. Serve hot with any gravy/curd/pickle.

Channa Masala

Ingredients:

Chickpea (Garbanzo/Kabuli Channa) - 1 1/2 cups (soak overnight)
Onions - 4
Tomatoes - 2
Ginger - 1 inch long piece
Garlic Cloves - 5
Green Chillies - 4
Cumin Seeds - 1 tsp
Channa Masala Powder - 2tbsps
Sugar - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder  - 3/4 tsp
Fresh Cream - 3 tbsps
Dried Fenugreek Leaves (Kasoori Methi) - 2 tbsps
Coriander Leaves, chopped - 2 tbsps
Salt to taste
Oil - 1 tbsp

Method:

  1. Pressure cook chickpea with enough water until it soft enough but still holds the shape firmly.
  2. Blend together, onion, green chillies, ginger and garlic cloves into smooth paste without adding water.
  3. Heat oil in a pan, add cumin seeds.
  4. When cumin seeds start sizzling, add ground paste and sugar. Saute until the paste browns little bit..
  5. Add chopped tomatoes and saute until the tomato turns soft and mushy.
  6. Add turmeric powder, salt red chilli powder and channa masala powder. Mix well.
  7. Add 3/4 portion of cooked chickpeas. Let it boil on low flame.
  8. Smash the remaining portion of chickpeas little bit and add it to the gravy. If required, add little water(preferably the water used for boiling chickpeas) to adjust the consistency of the gravy.
  9. Add kasoori methi and cook for a few minutes.
  10. Add fresh cream. Mix well.
  11. Garnish with coriander leaves.

Tuesday, April 10, 2012

Hayagreeva

Ingredients:

Bengal Gram (Channa Dal) - 1 cup
Jaggery, powdered - 1 1/4 cups (adjust according to taste)
Milk - 1 1/2 cups
Grated Coconut - 1/4 cup
Poppy Seeds - 1 tbsp
Cloves - 4
Cashew Nuts - 10
Raisins - 10
Ghee - 1/2 cup

Method:

  1. Pressure cook bengal gram with 3 cups of water until bengal gram is soft.
  2. Boil jaggery with 1/2 cup water to prepare a syrup. Pass this syrup through a fine strainer to remove any unwanted particles.
  3. Dry roast coconut, cloves and poppy seeds separately. Let them cool and powder together.
  4. Strain out any excess water from cooked bengal gram.
  5. Take a thick bottomed pan, add jaggery syrup and cooked bengal gram.
  6. Cook until the syrup starts boiling.
  7. Add milk and continue to cook it on low flame until it thickens.
  8. Add powdered coconut, cloves and poppy seeds. Mix well.
  9. Roast cashew nuts and raisins with ghee and pour into cooking bengal gram. Mix well.
  10. Serve hot with ghee.