Pakashastra

Pakashastra

Tuesday, July 31, 2012

Cauliflower Bonda


Ingredients:

Cauliflower, medium sized - 1
Chaat Masala Powder
Oil for deep drying

For Batter:

Gram Flour - 1 cup
Corn Flour - 2 tbsps
Ginger Garlic Paste - 1 tsp
Coriander Leaves - 6 strands
Green Chillies - 2
Asafoetida Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Cooking Soda - 1 tsp
Salt to taste


Method:

  1. Cut cauliflower into small bite sized florets. Clean the pieces thoroughly.
  2. Shred coriander leaves and green chillies along with asafoetida powder.
  3. In a mixing bowl, take 1/4 cup water and mix all the ingredients for batter along with shredded coriander leaves and green chillies.
  4. Adjust the consistency of this batter by adding little water such that the consistency is that of dosa batter.
  5. Dip each floret in this batter and deep fry in oil until the outer cover is crisp.
  6. Remove from oil and place them in a bowl.
  7. Sprinkle some chaat masala and toss well.
  8. Serve immediately.

Monday, July 30, 2012

Breadfruit Saung


Ingredients:

Breadfruit, medium sized - 1
Onions - 3
Dry Red Chillies  - 6
Tamarind Extract - 2 tbsps
Oil - 3 tbsps
Salt to taste


Method:

  1. Peel breadfruit and cut them into small pieces. Wash these pieces thoroughly.
  2. Cut onions into small slices.
  3. Boil 1/2 cup water and soak the dry red chillies for about 30 minutes.
  4. Cook breadfruit pieces with water.
  5. Blend soaked dry red chillies and tamarind extract into a smooth paste.
  6. Heat oil in a pan.
  7. Add onion and saute until onion slices turn translucent in color.
  8. Now add cooked breadfruit pieces and salt. Mix well.
  9. Add red chilli and tamarind paste. Mix well.
  10. Cook for 5 minutes on low flame.
  11. Turn off the heat.
  12. Serve hot with rice.

Monday, July 23, 2012

Eggless Zebra Cake


Ingredients:

All Purpose Flour (Maida) - 2 1/3 cups
Milk - 1 1/2 cups + 2 tbsps
Granulated Sugar - 1 3/4 cups
Oil - 1/2 cup
Baking Powder - 2 1/2 tsps
Baking Soda - 1 tsp
Salt - 1/2 tsp
Vanilla Essence - 1 1/2 tsps
Coffee Decoction - 3 tbsps
Cocoa Powder - 1 tbsp




Method:

  1. Sift all purpose flour, baking powder and baking soda together twice.
  2. Mix cocoa powder and coffee decoction together and keep aside.
  3. In a large mixing bowl, take 1 1/2 cups milk, sugar and oil. Mix well until the sugar dissolves completely.
  4. Now slowly add the sifted  flour and beat well. Do not over mix the batter.
  5. Take half the quantity of this batter in another mixing bowl.
  6. To one portion of the batter, add vanilla essence and 2 tbsps milk. Mix well.
  7. To the other portion, add the cocoa powder mixed in coffee decoction and mix well.
  8. Preheat the oven to 180 degrees C.
  9. Grease and dust a baking tin.
  10. Take two equal sized large serving spoons - one for the vanilla flavored batter and the other for coffee flavored batter.
  11. Take a laddle full of coffee flavored batter and pour it in the centre of the baking tin.
  12. Now take a laddle full of vanilla flavored batter and pour it in the centre of the baking tin such that this batter forms a circle with the previous layer of coffee flavored batter forming the outer lining.
  13. Repeat steps 12 and 13 until all the batter is used.
  14. Ensure equal portions of the batter is poured everytime so that equal-sized layers are formed.
  15. Carefully place this baking tin in the oven.
  16. Bake for 40- 45 minutes or until the toothpick/skewer inserted in the centre of the cake comes out clean.
  17. Let it sit in oven for 10 minutes.
  18. Remove and place the tin on wire rack.
  19. Once cooled, unmould the cake and cut.


Friday, July 20, 2012

Drumstick Leaves and Green Gram Curry


Ingredients:

Drumstick Leaves  - 2 cups
Green Gram, sprouted or soaked for 3 to 4 hours - 1 cup
Onion, medium sized - 1
Coconut, grated - 1 cup loosely packed
Coriander Seeds - 3/4 tbsp
Cumin Seeds - 1/4 tsp
Garlic Cloves - 2
Cinnamon - 1/2 " inch piece
Cloves - 2
Dry Red Chillies - 4
Mustard Seeds - 1/2 tsp
Oil - 2 tbsps
Sugar - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Salt to taste



Method:

  1. Cook green gram  and drumstick leaves until green gram is soft and still holds shape. Let it cool down little bit.
  2. Chop onion into thin small slices.
  3. Blend coconut, dry red chillies, garlic, coriander seeds, cumin seeds, cinnamon and cloves into a fine paste adding little water.
  4. Heat oil in a pan, add mustard seeds.
  5. When mustard seeds start spluttering, add onion. Saute until onion turns translucent.
  6. Add cooked green gram and drumstick leaves. Add sugar, red chilli powder and salt. Mix well and let it boil for 3 to 4 minutes.
  7. Add blended paste and mix well.
  8. Cook for 5-6 minutes.
  9. Serve hot with rotis/phulkas etc.,

Wednesday, July 18, 2012

Pudina (Mint) Dal


Ingredients:

Fresh Mint Leaves, chopped - 1 1/2 cups
Pigeon Peas/Tur Dal - 1/2 cup
Red Lentils/Masoor Dal - 1/2 cup
Split Green Gram/Moong Dal - 1/2 cup
Split Black Gram/Sabut Urad dal (with black skin) - 2 tbsps
Onions, medium sized - 2
Garlic cloves - 6
Dry Mango Powder - 1 1/2 tbsps
Kitchen King Masala - 3 tbsps
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Cumin Seeds - 1 tsp
Salt to taste
Oil - 3 tbsps
 

Method:

  1. Wash tur dal, masoor dal, moong dal and sabut urad dal together and pressure cook until soft.
  2. Chop onions and garlic cloves.
  3. Heat oil in a pan, add cumin seeds.
  4. When cumin seeds start crackling, add chopped onions and garlic.
  5. Saute until onion turns translucent in color.
  6. Add chopped mint leaves and saute for 3-4 minutes.
  7. Add turmeric powder, red chilli powder, dry mango powder, kitchen king masala and salt. Mix well.
  8. Add cooked dal. Mix well.
  9. Adjust the consistency of dal by adding a little water if required.
  10. Set the flame to medium and turn off the heat when dal begins to boil.
  11. Serve hot with with phulkas/rotis etc.,

Tuesday, July 17, 2012

Puliyogare


Ingredients:

Raw Rice - 250 gms
Tamarind - 100 gms
Sesame Seeds - 50 gms
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1 tsp
Jaggery - 75 gms
Bengal Gram - 25 gms
Black Gram (Urad dal) - 25 gms
Peanuts - 75 gms
Copra/Dried Coconut - 125 gms
Turmeric Powder - 1/2 tsp
Curry Leaves - 20
Dry Red Chillies - 5
Peppercorns - 5
Coriander Seeds - 15 gms
Salt to taste
Oil - 3/4 cup

For Seasoning:

Black Gram - 2 tsps
Mustard - 1 1/2 tsps
Dry Red Chillies - 2
Asafoetida - 1/4 tsp


Oil - 1 tbsp

Method:

  1. Soak tamarind in 1/2 cup of warm water.
  2. Grate copra.
  3. Powder jaggery.
  4. Pressure cook rice such that each grain is separate. Take care not to over-cook rice. Spread the rice in a large mixing bowl. Let it cool.
  5. Dry roast sesame seeds and grated copra. Once cooled, blend them together into fine powder. Keep aside.
  6. Roast dry red chillies, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, bengal gram and black gram separately using little oil. Take care not to charr any ingredient.
  7. Once cooled, blend them together into fine powder.
  8. Squeeze the soaked tamarind and extract the pulp.
  9. Mix powdered jaggery,tamarind pulp and salt together in a large thick bottomed wok. Add oil, curry leaves, turmeric powder and blended powder (in Step 6 & 7).
  10. Place the wok on medium flame. Let this mixture boil.
  11. Keep strirring the mixture continuously with a long handled laddle so that the mixture does not splash over you.
  12. Stir until the oil starts separating from the mixture.
  13. Now add powdered sesame and copra. Mix well. Remove from fire and let it cool down to room temperature.
  14. Now pour it over the rice in a large mixing bowl.
  15. Heat 2 tbsps oil in a wok and roast peanuts. To this add black gram, mustard seeds, dry red chilli pieces. When the mustard seeds start spluttering add asafoetida powder and mix. Pour it over rice. Mix well.
  16. Pour 2-3 tbsps oil and mix well.
  17. Serve.

Friday, July 13, 2012

Banale Rotti with Whole Wheat Flour


Ingredients:

Whole Wheat Flour - 3 cups
Onions, chopped - 1/2 cup
Carrot, grated - 1/2 cup
Coriander Leaves, chopped - 3 tbsps
Green Chillies, minced - 1 1/2 tbsps
Salt to taste
Oil for roasting

Method:

  1. Mix all the ingredients except oil with enough water to make a dough that is softer than that of chapati dough.
  2. Take a thick bottomed wok and smear it with 1 tbsp oil. Sprinkle a pinch of salt. (Note: Sprinkling salt avoids the rotti from sticking to the wok).
  3. Take an orange sized portion of the dough and place it in the centre of the wok.
  4. Dip your palm in water and spread the dough into a think layer, evenly, all the way up using your palm. Keep dipping your palm in water to avoid the dough sticking to your palm.
  5. Now place the wok on low flame and cover with a lid.
  6. Remove the lid when the color of the dough changes.
  7. Pour little oil over the edges of the rotti and let it roast on medium flame until the edges start separating from the wok.
  8. Carefully remove the rotti from the wok and flip the side. Let it roast for a few minutes.
  9. Serve hot.  This tastes good without any accompaniments too.


Monday, July 2, 2012

Eggless Vanilla Cupcake


Ingredients:

All Purpose Flour (Maida) - 3 cups
Unsalted Butter - 2/3 cups
Sugar - 1 3/4 cups (small granules)
Milk - 1 1/2 cups
Flaxmeal - 2 tbsps mixed in 6 tbsps lukewarm water, set aside for atleast 10 minutes
Baking Powder - 2 1/2 tsps
Vanilla Essence - 2 tsps
Salt - 1/2 tsp
Yellow Food Color - 1/4 tsp diluted a 1 tbsp milk
Method:

  1. Sift flour, baking powder and salt thrice together.
  2. In a large mixing bowl, beat butter and sugar until soft and fluffy.
  3. Add flaxmeal mixture and vanilla essence. Mix well.
  4. Now add sifted flour and milk. Beat until it is mixed well. Do not overmix.
  5. Add diluted yellow food color. Mix well.
  6. Preheat the oven, to 180 degrees C.
  7. Place the paper cups in cupcake/muffin moulds.
  8. Pour the batter into the cups until they are half filled.
  9. Bake at 180 degrees for 20 minutes or the until the toothpick/fork inserted in the centre, comes out clean.
  10. Let them stands for a 5 minutes in the oven.
  11. Remove from oven and let them cool completely.