Pakashastra

Pakashastra

Wednesday, May 23, 2012

Methi Dosa (Sweet)


Ingredients:

Raw Rice - 3 cups
Methi/Fenugreek Seeds - 2 tbsps
Jaggery, powdered - 2 1/2 cups
Buttermilk - 2 cups
Beaten Rice - 1/2 cup
Coconut, grated - 1 1/2 cups
Turmeric Powder - 1/2 tsp
Salt to taste
Ghee - 1/2 tsp to roast each dosa


Method:

  1. Soak fenugreek seeds in buttermilk for 5-6 hours.
  2. Soak rice and beaten rice separately in water for 2 hours. Strain out water.
  3. Grind fenugreek seeds along with buttermilk to a smooth paste.
  4. Add rice and grated coconut and grind until smooth.
  5. Add beaten rice and continue grinding.
  6. Now add powdered jaggery, turmeric powder and salt. Grind until the texture of the batter is fine and smooth.
  7. Let it ferment overnight or for 7-8 hours. Ensure that the vessel containing the batter is large enough (almost double the volume) to accommodate the rising batter level.
  8. Mix the batter thoroughly and adjust the consistency of the batter to be of pouring consistency by adding little water if required.
  9. Pour a large ladle full of batter on a preheated griddle. No need to spread it out.
  10. Set the flame to high for a minute until small depressions form on the surface and then immediately set it to low.
  11. Cover the griddle with a lid.
  12. When the batter on the surface looks cooked, pour ghee on the surface.
  13. Slowly flip the dosa and roast on low flame.
  14. Serve it with garlic coconut chutney.

Monday, May 21, 2012

Eggless Banana Bread (with Flaxmeal)



Ingredients:

All Purpose Flour - 1 cup
Mutli Grain Flour - 1 cup
Well Ripened Banana, mashed - 1 1/4 cups
Sugar - 3/4 cup
Flaxmeal - 2 tbsps
Buttermilk - 1/4 cup + 1 tbsp
Sunflower Oil - 1/3 cup
Cinnamon Powder - 1/2 tsp
Vanilla Essence - 1 tsp
Baking Soda - 3/4 tsp
Salt - 1/4 tsp



Method:

  1. Sift all purpsoe flour, multigrain flour, baking soda, salt twice together.
  2. Mix flaxmeal with 6 tbsps of warm water. Avoid any lumps.
  3. Whisk together oil, buttermilk, vanilla essence and cinnamon powder in a mixing bowl.
  4. Add mashed banana and flaxmeal. Mix well.
  5. Add sugar and mix well.
  6. Now add the sifted flours and mix until all the ingredients fold in. Do not overmix.
  7. Grease and dust a baking tin.
  8. Preheat the oven to 180 degrees C.
  9. Put all the prepared dough into the baking tin and set it evenly.
  10. Bake at 180 degress C for 40mins or until the toothpick inserted comes out clean.
  11. Let it cool down to room temperature before unmoulding.

Saturday, May 19, 2012

Bread Bhath


Ingredients:

Bread - 2 loaves ( I used mutligrain)
Onions - 2
Tomatoes - 3
Green Chillies - 2
Curry Leaves - 8
Coriander Leaves, chopped - 2 tbsps
Red Chilli Powder  - 1/2 tsp
Sugar - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder  - 1 tsp
Black Gram/ Urad dal - 2 tsps
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Dry Red Chillies - 2
Oil - 2 tbsps
Salt to taste


Method:

  1. Shred bread slices roughly with your hands.
  2. Chop onions and tomatoes. Keep aside
  3. Slit green chillies. Keep aside
  4. Heat oil in a pan, add black gram, mustard seeds, cumin seeds, dry red chill pieces and curry leaves.
  5. When mustard seeds start spluttering, add chopped onions and green chillies.
  6. Saute until onion turns translucent.
  7. Now add chopped tomatoes.
  8. Saute until tomatoes turn soft but not mushy.
  9. Now add turmeric powder, sugar, garam masala powder, sallt and red chilli powder. Mix well.
  10. Add shredded bread pieces and mix well. Set the flame to low.
  11. Sprinkle chopped coriander leaves and mix well.
  12. Serve hot.

Wednesday, May 16, 2012

Cauliflower & Paneer Parata



Ingredients:

For Stuffing:

Cauliflower, shredded - 1 cup
Paneer, shredded - 1 cup
Potato, boiled - 1
Coriander Leaves, chopped - 2 tbsps
Turmeric Powder - 1/4 tsp
Dry Mango Powder - 1/2 tsp
Red Chilli Powder - 1 tsp (adjust according to taste)
Salt to taste

For Dough:

Whole Wheat Flour - 2 cups
Water
Salt - a pinch

Method:
  1. Take water and salt in a mixing bowl, add whole wheat flour into a smooth dough. The dough must be soft but not sticky.
  2. Finely mash the potatoes.
  3. In another mixing bowl, take shredded cauliflower and paneer, mashed potatoes, turmeric powder, red chilli powder, dry mango powder, salt and coriander leaves. Mix well.
  4. Make large lemon sized roundels of the stuffing mix and keep aside.
  5. Knead the dough again and make small lemon sized roundels.
  6. Dust a dough roundel with some flour, place it on the rolling board, and roll it into a small disc evenly.
  7. Place a stuffing mix roundel in the centre of the disc.
  8. Bring all the edges of the disc together and seal it to cover the stuffing completely.
  9. Dust it thoroughly with some flour and roll it lightly into thick disc.
  10. Place it on a preheated griddle, set the flame to medium.
  11. Smear little oil/ghee on the surface and flip the side.
  12. Roast until small brown specks form on either sides.
  13. Repeat the same for remaining dough.
  14. Serve hot with curd and pickle.

Sunday, May 13, 2012

Eggless Banana Muffin





Ingredients:

All Purpose Flour (Maida) -  1 cup ( I used a cup of 300ml volume)
Well Ripened Bananas - 5 small sized
Powdered Sugar - 3/4 cup
Butter - 1/2 cup
Milk - 175ml
Vanilla Essence - 1 tsp
Baking Powder - 1/2 tsp
Cooking Soda - 1/2 tsp
Salt to taste
Crushed Pecans/Walnuts - 5 tbsps
            

Method:
  1. Peel bananas and mash them into smooth paste.
  2. Sift maida, baking powder, cooking soda and salt twice together.
  3. Take butter in a large mixing bowl along with powdered sugar. Beat until soft and fluffy.
  4. Add mashed banana and vanilla essence mix well.
  5. Now sifted flour and milk. Mix well.
  6. Place the paper muffin cups in the muffin mould.
  7. Put the batter in each cup until it is half filled.
  8. Sprinkle some crushed pecans/walnuts.
  9. Bake at 180 degrees for 25 minutes.

Saturday, May 12, 2012

Raw Pineapple & Raw Mango Menaskayi


Ingredients:

Raw Pineapple pieces - 1 cup
Raw Mango pieces - 1/2 cup
Coconut, grated - 1 cup
Sesame Seeds - 2 tbsps
Dry Red Chillies - 7
Red Chilli Powder - 1 tsp
Tamarind Extract - 2 tsps
Jaggery, powdered - 3/4 to 1 cup (adjust according to taste)
Green Chillies - 2
Salt to taste
Oil - 1/4 tsp

For Seasoning:

Mustard Seeds - 1 tsp
Oil - 1 tsp
Curry Leaves - 8
Dry Red Chilli - 1


Method:

  1. Cook pineapple and raw mango pieces with enough water, adding red chilli powder and salt.
  2. Slice green chillies and keep aside.
  3. Meanwhile, take 1/2 cup of water and melt jaggery.
  4. Once the jaggery is melted, pass it through a strainer to remove any unwanted particles.
  5. Dry roast sesame seeds until they turn slightly brown.
  6. Roast dry red chillies with 1/4 tsp oil.
  7. Blend coconut, roasted sesame seeds, dry red chillies into smooth paste adding little water.
  8. Once the pineapple and mango pieces are cooked, add jaggery syrup and tamarind extract and boil for 5 minutes.
  9. Add blended paste. and green chillies Mix well and bring to a boil.
  10. Heat oil, add mustard seeds, curry leaves and dry red chilli pieces.
  11. Once the mustard seeds start spluttering, season this on cooked gravy.
  12. Serve hot with rice.

Grilled Red Chilli - Onion Chutney


Ingredients:

Red Chillies - 5
Onion - 1 small
Coconut, grated - 1 cup
Tamarind Extract - 1 tsp
Salt to taste

Method:
  1. Hold each red chilli on the burner flame and grill/roast it little bit.
  2. Blend these grilled red chillies with chopped onion, coconut, salt, tamarind extract and a little water.
  3. Serve.

Raw Jackfruit / Halasinakayi Dosa

Ingredients:

Raw Jackfruit Sheaths - 50
Raw Rice - 1 cup
Water - 2 cups
Salt to taste
Oil/Ghee for roasting each dosa - 1/4 tsp (I prefer fresh coconut oil)

Method:

  1. Grind raw jackfruit sheaths and rice into a smooth batter using water.
  2. Add salt and grind for 2-3mins.
  3. DO NOT FERMENT THE BATTER.
  4. Heat a griddle.
  5. Take a large serving spoon or a basting spoon full of batter and spread it carefully and evenly in circular direction into a thin dosa.
  6. Smear little oil/ghee over the dosa.
  7. Set the flame to low and let it roast.
  8. When the dosa is roasted well and is crisp, the edges will start leaving the griddle.
  9. Now carefully remove the dosa out from the griddle using a spatula.
  10. Serve with honey mixed with ghee or grilled red chilli-onion chutney.
Notes:
  1. The color and flavor of dosa is greatly dependent on the quality and type of the jackfruit sheaths.
  2. The batter prepared using the jackfruit sheaths grown during monsoon require lesser water than those grown during summer.
  3. The jackfruit sheaths should be raw, thick and firm without any sweetness.

Ripened Banana Bajji


Ingredients:

Well Ripened Bananas - 5
Oil for deep frying

For Batter:

Gram Flour (Besan) - 1/2 cup
Corn Flour - 1 1/2 tsp
Red Chilli powder - 1/2 tsp (adjust according to taste)
Asafoetida Powder - a pinch
Cooking Soda - a pinch
Salt to taste

Method:

  1. Peel the bananas and cut each banana into 3 vertical slices.
  2. Take 1/4 cup water in a mixing bowl.
  3. Add salt, red chilli powder, asafoetida powder. Mix well.
  4. Now add cooking soda, corn flour and gram flour. Mix the batter thoroughly. Adjust the consistency of the batter to that of dosa batter (pouring consistency but thick).
  5. Heat oil in a wok.
  6. Dip each slice of banana in the batter such that the slice is completely coated with the batter and drop it carefully into the hot oil. You can fry 3-4 slices at a time depending on the quantity of oil.
  7. Deep fry until reddish brown and the outer cover (that of batter) is slightly crisp.
  8. Place it on a kitchen tissue.
  9. Repeat the same for all the remaining pieces of bananas.
  10. Serve hot.

Wednesday, May 2, 2012

Pecan and Orange Eggless Cake


Ingredients:

All Purpose Flour - 200gms
Pecans, cut into small pieces - 1/2 cup
Powdered Sugar - 200gms
Butter - 100gms
Milk - 200ml
Orange Essence - 1 tsp
Food Color - a pinch diluted in a tsp water/milk (I used Orange Yellow color)
Baking Powder - 2 tsps
Soda Powder - a pinch
Salt to taste


Method:

  1. Sift all purpose flour, baking powder, soda powder and salt together twice.
  2. In a large mixing bowl, take butter and powdered sugar. Beat until light and fluffy.
  3. Add orange essence and food color. Mix well.
  4. Now add sifted flour and mix well.
  5. Pour 3/4 portion of the milk. Mix well and adjust the consistency of the batter by adding remaining milk so that it has dropping consistency.
  6. Add pecan pieces and mix well.
  7. Preheat the oven to 180 degrees C.
  8. Meanwhile, grease and dust a baking tin and pour the batter carefully into it.
  9. Bake at 180 degrees C for 40mins.
  10. Let it cool to room temperature and then unmould the cake.