Pakashastra

Pakashastra

Tuesday, June 26, 2012

Chocolate Burfi


Ingredients:

Plain Flour (Maida) - 4 cups
Butter - 1 cup
Sugar - 2 1/2 cups
Cocoa Powder - 1 cup
Milk Powder - 1 1/2 cups
Water - 3/4 cups

                                     
Method:

  1. Sift flour, cocoa powder and milk powder together threee times.
  2. Take sugar and water in a heavy bottomed pan.
  3. Heat it until the sugar melts and start bubbling.
  4. Turn off the heat just before it reaches single thread consistency.
  5. Add butter and mix well until it melts.
  6. Quickly fold in the sifted flour. Mix well.
  7. Spread it on greased plate and shape them as desired when it is still hot. If you try to shape them once cooled, it will get crumbled.
  8. Once cooled, store them in air tight container.  
 This recipe is sourced from a cookbook - Griha Sangathi

Monday, June 25, 2012

Green Gram Sprouts and Paneer Curry



Ingredients:

Sprouted Green Gram - 1 cup
Paneer - 250gms
Onions - 2
Red Chilli Powder - 3/4 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1 tsp
Sugar - 1 tsp
Tomato Sauce - 1 tbsp
Salt to taste
Oil - 2 tbsps
Ghee - 2 tbsps

For Gravy:

Onion Paste:

Onions - 2 medium sized
Garlic Cloves - 5
Ginger, grated - 2 tsps


Tomato Paste:

Tomatoes - 2
Cashew nuts - 6
Curd - 1/2 cup

For Garnishing:

Coriander Leaves


Method:

  1. Cook sprouted green grams until is soft but still holds shape.
  2. Slice onion vertically.
  3. Heat oil in a pan, saute onion slices until translucent.
  4. Meanwhile, blend onions, garlic cloves and ginger to prepare the onion paste. Do not add water.
  5. Add this onion paste to the sauteed onion slices.
  6. Add red chilli powder, turmeric powder, garam masala powder, salt and sugar. Mix well.
  7. Fry this on medium flame until the raw smell disappears.
  8. Add cooked green grams and cook for a few minutes.
  9. Meanwhile, blend tomatoes and cashewnuts into a smooth paste. Add curd and pulse it.
  10. Add this tomato paste to cooking green grams. Mix well.
  11. Slice paneer into large cubes.
  12. Slightly roast these paneer cubes in heated ghee.
  13. Add these paneer cubes to the curry. Mix well. Cook for 4-5 minutes.
  14. Turn off the heat.
  15. Add tomato sauce. Mix well.
  16. Garnish with coriander leaves.

Tuesday, June 19, 2012

Dal Dhokli



This recipe is sourced from Mallika Badrinath's cookbook.

Ingredients:


For Dal:

Split Green Gram - 1 cup
Onion - 1 (optional)
Bay Leaf - 1
Curry Leaves - 6
Coriander Powder - 1 tbsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder  - 1 tsp
Cumin Seeds - 1 tsp
Ghee - 2 tbsps
Salt to taste

For Dhokli:

Whole Wheat Flour - 1/2 cup
Turmeric Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Coriander Leaves, chopped - 2 tbsps
Salt to taste
Oil - 1 tsp

Method:

  1. Pressure cook green gram with enough water.
  2. Mix all the ingredients for Dhokli using enough little water to prepare a dough like that of chapati. Knead the dough well.
  3. Divide the dough into 2 or 3 equal portions and turn them into roundels
  4. Dust and roll each roundel into chapati like discs of 1 inch thickness.
  5. Cut the discs into small squares of 1" inch.
  6. Heat 6 cups of water.
  7. When the water starts boiling, add the cut sqaures of the dough.
  8. Cook until the squares turn soft.
  9. Strain out excess water and spread the dhoklis on a flat surface.
  10. Heat ghee in a pan, add cumin seeds, bay leaf pieces and curry leaves.
  11. When cumin seeds starts spluttering, add chopped onions. Saute until onion turns translucent.
  12. Add turmeric powder, red chilli powder, cumin powder, coriander powder and salt. Mix well.
  13. Now add cooked green gram.
  14. Cook on medium heat for a few minutes. Adjust the consistency of the dal by adding little water if required.
  15. Add dhokli to dal and continue to cook for 3-4 minutes.
  16. Serve immediately topped with some ghee.
This is generally served as a main dish. To serve as a side dish, reduce the quantity of dhokli pieces.

Monday, June 18, 2012

Granola Bar


Ingredients:

Cornflakes, crushed - 1 cup
Oats - 1 cup
Pecans/Walnuts, chopped - 1/4 cup
Pistas, chopped - 1/4 cup
Almonds, chopped - 1/4 cup
Melon Seeds - 2 1/2 tbsps
Raisins - 3 tbsps
Cinnamon Powder - 1 tsp
Sugar - 1 1/4 cups
Ghee for greasing


Method:

  1. Dry roast oats, pecans, pistas, almonds and melon seeds separately until it gives out a nice aroma. Take care not to over roast or charr them.
  2. Let it cool down.
  3. Mix together oats, pecans, pistas, almonds, melon seeds, raisins and cornflakes in a large mixing bowl.
  4. Generously grease a marble/granite surface, a rolling pin and a knife.
  5. Take sugar in a flat bottomed pan, evenly spread in the pan. Keep the pan on medium flame.
  6. Let the sugar caramelize - when the sugar starts browning in the edge of the pan, stir the sugar.
  7. Keep stirring until the sugar melts completely and the liquid is light brown in color.
  8. Turn off the heat immediately. This liquid, called the sugar caramel, will solidify quickly, hence need to be very quick in mixing the ingredients now.
  9. Add cinnamon powder. Mix well.
  10. Add all the mixed ingredients in Step 3. Mix well.
  11. Pour it on a greased surface and spread it into a rectangular/square shape, evenly, using a rolling pin.
  12. Immediately cut into rectangular shaped bars.
  13. Separate the bars, even out the edges if required.
  14. Once cooled, store in airtight containers.
Important Note: Once the sugar caramelizes, all the remaining steps must be done very quickly as the mixture solidifies very fast.

Friday, June 15, 2012

Tomato Pulav


Ingredients:

Sona Masoori Rice - 1 cup
Well Ripened Tomatoes - 3
Fresh Green Peas - 1/2 cup
Onions - 2
Cashew nuts - 5
Coconut Extract - 2 1/2 cups
Bay Leaf - 1
Clove + Cinnamon Powder - 1 tsp
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder  - 1 tsp
Pulav Masala - 2 tsps
Caraway Seeds/Shahjeera - 1/2 tsp
Mace/Javithri - 1
Star Anise - 1
Sugar - 1 tsp
Ghee - 1 tbsp
Oil/Ghee - 5 tbsps
Salt to taste

For Garnishing:

Coriander Leaves

Method:

  1. Wash rice thoroughly.
  2. Heat 1 tbsp ghee in a pan, add caraway seeds, roughly crushed mace, bay leaf, star anise and star anise. Saute until you smell a nice aroma.
  3. Add rice and fry until all the moisture evaporates. Keep aside.
  4. Heat oil/ghee in another pan.
  5. Add clove+cinnamon powder, fry for a minute on medium flame.
  6. Add chopped onions and ginger garlic paste. Saute until onion turns translucent.
  7. Meanwhile, blend tomatoes and cashew nuts into a smooth paste. Keep aside.
  8. Once onion turns translucent, add green peas and saute for 2 minutes.
  9. Now add blended tomato paste, turmeric powder, red chilli powder, sugar, pulav masala and salt. Mix well and cook until the oil starts separating.
  10. Add rice, fry for 2-3 minutes.
  11. Add coconut milk and pressure cook the rice. Do not add water.
  12. Let the rice cool little bit. Mix well.
  13. Garnish with coriander leaves.
  14. Serve hot with raitha of your choice.

Green Peas & Capsicum Masala


Ingredients:

Capsicum - 1
Onions - 2
Tomatoes - 1
Fresh Green Peas - 1/2 cup
Ginger Garlic paste - 1 tsp
Sugar - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1 tsp
Salt to taste
Oil - 2 tbsps

For Gravy:

Coconut, grated - 1/2 cup
Cashew nuts - 1 1/2 tbsp
Fennel Seeds - 1/2 tsp
Cinnamon - 1/2 inch long piece
Cloves - 3

For Garnishing:

Coriander Leaves

Method:

  1. Chop onions, tomato and capsicum.
  2. Heat oil, add chopped onions and ginger garlic paste. Saute until until onion turns translucent in color.
  3. Add capsicum pieces. Saute until capsicum is cooked.
  4. Now add chopped tomato and green peas. Saute until tomato turns soft and mushy.
  5. Mix sugar, red chilli powder, garam masala powder and salt into the sauteed vegetables.
  6. Meanwhile, dry roast all the ingredients for gravy separately and blend together adding little water, into a smooth paste.
  7. Add this blended paste to the sauteed vegetables.
  8. Cook on medium flame for 4-5 minutes, adjusting the consistency by adding little water.
  9. Serve hot garnished with coriander leaves.

Friday, June 8, 2012

Mango Icecream (eggless)


Ingredients:

Well Ripe Mangoes - 4 (mangoes must not be sour)
Fresh Cream - 150ml
Full Cream Milk - 1 litre
Milk Powder - 1 1/2 cups
Mango Flavored Custard Powder - 4 tbsps
Sugar - 2 cups



Method:

  1. Peel and chop the mangoes.
  2. Dilute custard powder with little milk.
  3. Boil milk.
  4. Add sugar.
  5. When the sugar dilutes, slowly pour in the diluted custard powder, stirring continuously.
  6. Boil until it thickens little bit.
  7. Let it cool down to room temperature.
  8. Meanwhile, beat fresh cream well.
  9. Add milk powder and mix well.
  10. Add this to the boiled and cooled milk.
  11. Mix thoroughly. You can use a electric blender.
  12. Pour into a aluminium tin and freeze for 3-4 hours.
  13. Cut it into small pieces and blend it fine using an electric mixer. Blend small portions instead of trying to blend all at once.
  14. Add chopped mangoes and blend it on low for 2 seconds, just to shred the mango pieces.
  15. Pour this into aluminium tin. Mix well using a spoon.
  16. Cover the tin and freeze for 3-4 hours.
  17. Remove the tin from the freezer and place it in the refrigerator section 15-20minutes before serving.
  18. Scoop and serve.

    Paneer Masala



    Ingredients:

    Paneer - 400gms
    Tomato Puree - 1 cup
    Kasoori Methi - 3 tbsps
    Turmeric Powder - 1/4 tsp
    Sugar - 1 tsp
    Garam Masala Powder - 1 tsp
    Oil - 2 tbsps
    Bay Leaf - 1/2, cut into pieces
    Salt to taste

    For Gravy:

    Onions - 4
    Dry Red Chillies, soaked in hot water - 5
    Garlic - 5
    Ginger, grated - 1 tsp
    Cashew nuts - 2 tbsps
    Poppy seeds - 2 tsps

    Method:

    1. Soak cashew nuts and poppy seeds in little quantity of warm milk for an 1-2 hours atleast.
    2. Blend together onions, soaked dry red chillies,ginger and garlic into a smooth paste.
    3. Blend soaked cashew nuts and poppy seeds separately into smooth paste.
    4. Heat oil in a wok, add bay leaf pieces.
    5. Now add blended onion paste and saute until it turns brown.
    6. Add tomato puree. Mix well.
    7. Now add sugar, turmeric powder and garam masala powder. Mix well and let the gravy boil for a few minutes.
    8. Add blended cashew nut paste.
    9. Adjust the consistency of the gravy by adding a little water if required.
    10. Let it boil on medium flame.
    11. Cut paneer into cubes, boil them in water for a minute. Strain out all the water.
    12. Add the paneer cubes into the cooking gravy.
    13. Sprinkle kasoori methi, mix well.
    14. Serve with phulkas/rotis/naan etc.,

    Aviyal


    Ingredients:

    Raw Banana -1
    Snake Gourd - 1
    Ridge Gourd - 1/2
    Bitter Gourd - 1/2
    Brinjal - 1 large or 6 small ones, preferrably the green variety.
    Raw Mango - 1/2
    Carrots- 2
    Gherkins - 8
    Black-eyed Peas Beans\Karamani - 8
    Yellow cucumber - 1/2 medium sized
    Green Chillies - 3
    Oil - 1/4 cup (use Coconut Oil for authentic taste)
    Red Chilli powder - 1/2 tsp
    Salt to taste

    For Gravy:

    Coconut, grated - 1 1/2 cups
    Turmeric Powder - 1/4 tsp
    Cumin Seeds - 1/4 tsp

    For Seasoning:

    Mustard seeds - 1 tsp
    Oil - 1 tsp
    Dry Red Chillies - 2
    Curry Leaves - 10


    Method:

    1. Slice green chillies vertically into two.
    2. Slice gherkins vertically into 4 or cut them diagonally.
    3. Cut Black-eyed peas beans into inch long pieces.
    4. Cut all the other vegetables into 1" inch pieces.
    5. Take all these vegetables, except green chillies, in a large vessel, add water to the level of vegetables.
    6. Add red chilli powder and salt. Boil until vegetables are just cooked.
    7. Blend coconut, turmeric powder and cumin seeds into smooth paste adding little water.
    8. Add this to the cooked vegetables along with slit green chillies. Let it boil.
    9. Turn off the heat just when the gravy starts boiling.
    10. For seasoning, heat oil, add mustard seeds, dry red chilli pieces and curry leaves.
    11. When mustard seeds start spluttering, add this to the gravy.
    12. Pour 1/4 cup oil on top of the gravy and mix just before serving.
    13. Serve with rice.

    Chickpea/Kadle Usli


    Ingredients:

    Chickpeas - 2 cups
    Coconut, grated - 1/4 cup
    Red Chilli Powder - 1/4 tsp
    Jaggery Powder - 1 tbsp
    Salt to taste

    For Seasoning:

    Mustard Seeds - 3/4 tsp
    Black Gram - 1 tsp
    Dry Red Chilli - 1
    Curry Leaves - 5
    Oil - 2 tsps

    Method:

    1. Soak chickpeas in water overnight.
    2. Pressure cook until it is soft but still holds it shape.
    3. Strain out excess water and let chickpeas cool little bit.
    4. Heat oil in a pan, add black gram, mustard, dry red chilli pieces and curry leaves.
    5. When mustard seeds start spluttering, add boiled chickpeas, salt, jaggery powder and red chilli powder. Mix well.
    6. Add grated coconut. Mix well and serve.

    Thursday, June 7, 2012

    Green Peas Masala



    Ingredients:

    Fresh Green Peas - 1 1/2 cups
    Onions - 2
    Coconut,chopped into small pieces - 2 tbsps
    Salt to taste
    Oil - 2 tbsps

    For Gravy:

    Coconut, grated - 1 cup
    Garlic Cloves - 5
    Cinnamon - 1 1/2 inch long piece
    Cloves - 6
    Cardamom - 4
    Dry Red Chillies - 5
    Coriander Seeds - 1 tbsp
    Fennel Seeds/Saunf - 1/2 tsp


    Method:

    1. Dry roast each ingredient for the gravy separately.
    2. Blend the roasted ingredients together adding little water into smooth paste.
    3. Dry roast chopped coconut pieces and keep aside.
    4. Heat oil in a pan, add chopped onions. Saute until golden brown.
    5. Cook green peas with little water and salt.
    6. Add blended paste. Mix well.
    7. Add little water and boil the gravy until it thickens little bit.
    8. Garnish with sauteed onions and roasted coconut pieces.
    9. Serve with phulkas/rotis etc.,

    Jamoon Kofta Curry



    Ingredients:

    For Gravy:

    Tomato Puree - 1 cup
    Onions - 3
    Garlic Cloves - 4
    Cashew nuts - 2 tbsps
    Red Chilli Powder - 1 tbsp
    Coriander Powder - 1 tsp
    Cumin Powder - 3/4 tsp
    Sugar - 1 tsp
    Salt to taste
    Fresh Cream - 3 tbsps
    Oil - 2 tbsps


    For Koftas:

    Jamoon Mix - 1 cup
    Carrot, grated - 1/4 cup
    Onion, chopped - 1/4 cup
    Coriander Leaves, chopped - 1/4 cup
    Cashew nuts, chopped - 3 tbsps
    Red Chilli Powder - 1/2 tsp
    Salt to taste
    Oil for deep frying

    For Garnishing:

    Coriander Leaves

    Method:

    1. Mix all the ingredients for koftas, except oil, with very little water to make a soft dough. The dough should be pliable and not sticky. Set it aside for 5 minutes.
    2. Take small portion of this dough and make small lemon sized ball and press it between your palms sligthly. The size of this kofta will increase when deep fried.
    3. Repeat the same for the remaining dough.
    4. Heat oil and deep fry these koftas on medium flame until golden brown. Keep aside.
    5. Blend onions, garlic cloves, cashewnuts, red chilli powder, coriander powder, cumin powder into a fine paste.
    6. Heat oil in a pan and saute the onion paste until brown.
    7. Add sugar and salt. Mix well.
    8. Now add tomato puree. Let the gravy boil for 2 mins.
    9. Pour the fresh cream into the gravy. Boil on low flame for 2 more minutes.
    10. Adjust the consistency of the gravy such that it is not very thick.
    11. Just before serving, place the koftas in a serving bowl, and pour the gravy over the koftas. Let it set for 2-3mins.
    12. Garnish with coriander leaves.
    13. Serve hot. 

    Soy Beans Curry


    Ingredients:

    Soy Beans - 1 cup (soak in water overnight)
    Coconut Milk Thick Extract - 2 cups
    Onions - 3
    Tomatoes - 2
    Ginger, grated - 1 tbsp
    Garlic Cloves - 4
    Turmeric Powder - 1/4 tsp
    Sugar - 1 tsp
    Red Chilli Powder - 3/4 tsp
    Garam Masala Powder - 1 tsp
    Nigella Seeds/Kalonji - 1 tsp
    Salt to taste
    Oil - 1 tbsp

    Method:

    1. Rub the soaked soybeans between your palms and remove the skin of the beans. Discard the skin.
    2. Pressure cook soybeans until cooked.
    3. Blend onions, ginger and garlic cloves into smooth paste without adding water.
    4. Heat oil in a pan, add nigella seeds.
    5. When nigella seeds start sizzling, add blended onion paste and saute until brown.
    6. Now add chopped tomatoes. Saute until tomatoes are cooked.
    7. Add soybeans and mix well.
    8. Add turmeric powder, sugar, red chilli powder, garam masala powder and salt. Mix well.
    9. Pour in the coconut milk extract. Let it cook until the gravy thickens little bit.
    10. Serve hot with phulkas/rotis.