Pakashastra

Pakashastra

Friday, September 28, 2012

Eggless Apple Cinnamon Cake


Ingredients:

All Purpose Flour (Maida) - 3/4 cup
Apple, cored and chopped with skin - 1 cup
Flaxmeal - 2 tbsps mixed & soaked in 6 tbsps of luke warm water for 10 minutes.
Pecans, crushed - 1/4 cup
Powdered Sugar - 3/4 cup
Baking Powder - 3/4 tsp
Baking Soda - a pinch
Vanilla Essence - 1 tsp
Cinnamon Powder - 1/2 tsp
Oil - 1/2 cup
Salt - a pinch


For topping:

Apple slices (thin) - 20
Clarified Butter - 1 tbsp
Cinnamon Powder - 1/4 tsp
Sugar - 3/4 tbsp


Method:

  1. Sift flour, baking powder, baking soda and cinnamon powder together twice.
  2. Take soaked flaxmeal, powdered sugar, salt, vanilla essence in a large mixing bowl. Beat well until it soft .
  3. Add oil and beat until it forms small bubbles.
  4. Fold in the sifted flour and mix the batter gently with a spatula.
  5. Add chopped apples and pecans. Mix well.
  6. Preheat the oven to 180 degrees C.
  7. Pour the batter into a greased and dusted cake tin.
  8. For topping, place the apple slices on top.
  9. Mix sugar, cinnamon powder in clarified butter and sprinkle it on the apple slices.
  10. Bake at 180 degrees for 35- 40 minutes or until the skewer inserted in the center comes out clean.
  11. Let it stand in the oven for 10 mins before removing it out.
  12. Unmould once cooled down.

Thursday, September 27, 2012

Veg Rolls


Ingredients:

Rice Papers - 12
Carrot, chopped - 1 cup
French Beans, chopped - 1 cup
Capsicum, chopped - 1/2 cup
Cabbage, shredded - 1 cup
Spring Onion, chopped - 3/4 cup
Soya Sauce - 1 tbsp
Green Chilli Sauce - 1 1/2 tsp
Olive oil - 2 1/2 tbsps
Salt to taste
Oil for deep frying


Method:

  1. Heat oilve oil in a pan.
  2. Add chopped carrots, beans, capsicum and shredded cabbage. Saute until they are just cooked and crunchy.
  3. Add chopped spring onions and saute for 3-4 minutes.
  4. Now add salt, soya sauce and green chilli sauce. Mix this stuffing mixture well and saute for 2-3 minutes.
  5. Take 2 cups of water in a broad container.
  6. Soak a rice paper in water for a few seconds (approx. 20 seconds).
  7. Spread a clean cloth on a flat surface. Carefully remove the rice paper from water and place it on the cloth for a few seconds (nearly a minute) until it turns soft.
  8. Now place 2 tbsps of the stuffing mixture on the rice paper, little above the centre.
  9. Roll the paper tightly such that the stuffing is covered.
  10. Fold in both the sides of the paper.
  11. Now continue to roll the paper and seal the edges tightly.
  12. Repeat steps 6-11 for the remaining rice papers.
  13. Heat oil, when the oil starts smoking, set the flame to medium. Deep fry the rolls until golden brown.
  14. The rolls must be served hot with tomato sauce.

Wednesday, September 26, 2012

Rice Kheer


Ingredients:

Basmati Rice - 1 cup
Milk - 3 cups (preferably full cream milk)
Sugar - 1 1/2 cups
Cinnamon Powder - 1/4 tsp (or Cardamom Powder)
Cashew Nuts - 10
Raisins - 8
Pistachios - 8
Salt a pinch
Ghee - 1 tbsp
Saffron - 6 strands soaked in 2 tbsps of lukewarm milk


Method:

  1. Wash rice thorughly and pressure cook the rice.
  2. Cook the pressure cooked rice with milk on medium flame until the milk reduces to 3/4rth quantity.
  3. Now add sugar and cinnamon powder. Mix well and continue to cook for 8-10 minutes in low flame, stirring occasionally.
  4. Meanwhile, heat ghee in a pan, and roast cashew nuts and raisins.
  5. Add saffron milk to the cooking kheer. Mix well. Cook for 2-3 minutes on low flame and turn off the heat.
  6. Add salt, roasted cashew nuts, raisins and pistachios.
  7. Serve hot or chilled.

Tuesday, September 25, 2012

Vegetable Hot Pot


Ingredients:

Carrots, chopped - 1 cup
French Beans, chopped - 1 cup
Fresh Green Peas - 3/4 cup
Capsicum, chopped - 1 cup
Onions - 3
Milk - 3/4 cup
Fresh Curd - 1/4 cup
Maggi Bhuna Masala (for Gravy dishes) - 1 packet (65gms)
Red Chilli Powder - 1/2 tsp
Sugar - 1 1/2 tsps
Turmeric Powder - 1/2 tsp
Kasoori Methi - 2 tbsps
Mustard Seeds - 1 tsp
Curry Leaves - 5
Oil - 2 tbsps
Salt to taste



Method:

  1. Slice onions into small vertical stripes.
  2. Boil chopped carrots, beans and green peas with enough water until cooked. The cooked vegetables must be crunchy and not too soft.
  3. Heat oil in a pan.
  4. Add mustard seeds. When they start spluttering add curry leaves.
  5. Now add sliced onions and saute until they turn translucent.
  6. Add chopped capsicum and saute until cooked.
  7. Mix the boiled vegetables to the sauteed onions, add salt, turmeric powder, red chilli powder ans sugar.
  8. Let it cook on medium flame for 3-4 minutes.
  9. Now add bhuna masala. Mix well and cook for 2-3 minutes.
  10. Beat milk and curd lightly and add this to the cooking vegetables. Simmer the flame and cover the pan. Let is cook for 5-6 minutes, stirring occasionally.
  11. Turn off the heat, sprinkle powdered kasoori methi. Mix well.
  12. Serve hot with rotis/phulkas of your choice.

Monday, September 24, 2012

Green Peas & Rice Paratha


Ingredients:

Whole Wheat Flour - 2 cups
Salt to taste
Ghee/oil - 1 tsp for roasting each each paratha


For Stuffing:

Fresh Green Peas - 2  cups

Cooked Rice - 1/2
Coriander Leaves - 1 small bunch
Green Chillies - 5
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. Mash cooked rice thoroughly.
  4. Add mashed rice, cumin seeds and salt to the green peas paste. Mix well.
  5. Make small balls of the green peas paste and keep aside.
  6. Make slightly smaller sized balls of wheat flour dough and keep aside.
  7. Place one wheat flour ball on a rolling board, dust it with some flour, roll it slightly with the rolling pin to make a small disc.
  8. Now place a green peas ball 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.
  9. 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.
  10. Serve hot with thick curd and pickle.

Thursday, September 20, 2012

Karanji/Karigadubu/Karjikayi


Ingredients:

All Purpose Flour (Maida) - 2 cups
Chiroti Rava - 1/2 cup  (this is very fine rava/semolina)
Ghee - 2 tbsps
Salt to taste

For Stuffing:

Coconut, finely grated - 3 cups
Sugar Powder - 2 1/2 cups
Cardamom Powder - 2 tsps
Poppy Seeds - 4 tbsps
Cashew nut, shredded - 1/4 cup

Method:

  1. Take maida, chiroti rava, ghee and salt in a mixing bowl. Mix well.
  2. Add 1 cup water and knead it into dough. Add little water if required. The dough must be pliable but stiffer than the chapati dough. Set aside for 20 minutes.
  3. Dry roast poppy seeds until nice aroma comes out.
  4. In another mixing bowl, mix together grated coconut, poppy seeds, cashew nuts, powdered sugar and cardamom powder.
  5. Mix the dough again.
  6. Make small lemon sized balls of the dough.
  7. Dust a dough ball with very little flour and roll it into thin disc.
  8. Place the disc on karanji mould, and fill one side of the mould fill the stuffing mixture.
  9. Carefully, get the other half of the disc to cover the coconut mixture and close the mould tightly.
  10. Trim out any extra dough coming out of the mould.
  11. Heat oil, when it starts to smoke, set the flame to medium.
  12. Unmould the Karanji. Make sure the edges are closed tightly.
  13. Deep fry in oil until golden brown. Remove from oil and place in oil absorbent paper.
  14. Repeat steps 7-12 until all the dough and mixture is over.
  15. Serve hot.
  16. Once they are cooled to room temperature, you can store them in an air-tight container for 2-3 days.


Note:
  1. The dough must be very stiff/hard so that the outer cover of the karanji stays crisp.
  2. The disc that you roll out must be really thin.
  3. While deep frying, the oil must be set to medium flame.

Tuesday, September 18, 2012

Rava Laddoo


Ingredients:

Rava/Sooji/Semolina - 2 cups
Sugar Granules - 1 1/2 cups
Water - 1 cup
Cloves, powdered - 1 tsp
Cashew nuts - 10
Raisins - 10
Ghee - 3 tbsps +1 tsp
Salt - a pinch

Method:

  1. Heat 1 tsp of ghee in a pan. Roast cashew nuts and raisins. Remove from pan and keep aside.
  2. Heat 3tbsps of ghee in the pan and roast rava/semolina on medium flame until it turns slightly white and a nice aroma comes out. Remove from fire and spread it on a plate.
  3. Take sugar and water in a pan and let it boil. Just before this syrup reaches a single thread consistency, turn off the heat.
  4. Now mix the roasted rava/semolina, roasted cashew nuts, raisins,salt and powdered cloves. Mix well.
  5. Let this mixture cool down little bit.
  6. Mix it again thoroughly. When this mixture has cooled enough to touch, take lemon sized portions of the mixture and press it tightly with your palm to form laddoos. Smear little ghee to your palm if required.
  7. Place the laddoos in a plate to cool down to room temperature.
  8. Serve.
  9. You can store these laddoos in an air-tight container for a week.

Wednesday, September 12, 2012

Carrot and Corn Kurma


Ingredients:

Carrots - 2
Sweet Corn Nibblets - 1 cup
Onions - 2
Tomatoes - 2
Salt to taste
Oil - 2 tbsps

For Gravy:

Coconut, grated - 3/4 cup
Green Chillies - 4
Peppercorns - 5
Cinnamon - 1" long piece
Cloves - 4
Garlic cloves - 3
Fennel Seeds/Saunf - 1/4 tsp
Coriander Leaves, chopped - 1/4 cup

For Garnishing:

Kasoori Methi


Method:
  1. Chop onions and tomatoes.
  2. Chop carrots.
  3. Boil chopped carrots and sweet corn in water.
  4. Meanwhile, blend all the ingredients for the gravy into a smooth paste using little water.
  5. Heat oil in a pan, add chopped onions. Saute until onion turns translucent.
  6. Now add chopped tomatoes and saute until tomatoes turn soft and mushy.
  7. Add boiled carrots and sweet corn.
  8. Add salt and let it boil.
  9. To the boiling vegetables, add blended paste. Mix well. Adjust the consistency of the gravy, by adding little water, if required.
  10. Simmer the flame and let is boil.
  11. Turn off the heat and garnish with kasoori methi.
  12. Serve hot with phulkas/rotis of your choice.

Tuesday, September 11, 2012

Mooli/Raddish Parata


Ingredients:

Whole Wheat Flour - 3 cups
Oil/Ghee for roasting parata
Salt to taste

For Stuffing:

Mooli/Raddish - 10
Red Chilli Powder - 2 tsps
Turmeric Powder - 1 tsp
Cumin Seeds - 1 tsp
Salt to taste


Method:

  1. Peel raddish and grate them.
  2. Mix grated raddish, red chilli powder, turmeric powder and salt in a mixing bowl. Set aside for 10 mins.
  3. Meanwhile, mix whole wheat flour and salt using little water. Knead it into a soft dough.
  4. Take little quantity of the raddish mixture and squeeze tightly to strain out all the water content. Repeat this for the remaining mixture. Add some more salt if required, as most the salt and spice is lost while squeezing out the water.
  5. Make lemon sized balls of this kneaded dough.
  6. Dust a dough ball with some flour, place it on the rolling board, and roll it into a small disc evenly.
  7. Place a 2 tbsps full of stuffing mixture 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.

Monday, September 10, 2012

Eggless Chocolate Cupcake



Ingredients:

All Purpose Flour (Maida) - 3 cups
Granulated Sugar - 2 cups
Oil - 1 cup
Cocoa Powder - 3/4 cup
Coffee Decoction - 1/4 cup
Water - 1 3/4 cups
Baking Powder - 2 tsps
Baking Soda - 1/2 tsp
Vanilla Essense - 2 tsps
Vinegar - 2 tsps
Salt - 1/2 tsp

Method:

  1. Preheat the oven to 180 degrees C.
  2. Sift maida, cocoa powder, baking powder, baking soda and salt together three times.
  3. Take oil and sugar in a bowl. Mix thoroughly.
  4. Now add vanilla essence, coffee decoction, vinegar. Mix well.
  5. Pour in water and beat until the sugar melts.
  6. Fold in the sifted flour and mix the batter well. I used an electric beater to mix the batter.
  7. Place the paper cups in the muffin moulds.
  8. Pour the batter into each paper cup until they are half filled.
  9. Bake at 180 degrees C for 20 - 25 mins or until the skewer inserted in the centre of the cupcake comes out clean.
  10. Remove from oven, let them cool down little bit before you serve.

Thursday, September 6, 2012

Curd Rice


Ingredients:

Well Cooked Rice - 2 cups (at room temperature)
Thick Curd - 2 1/2 cups
Milk - 1/4 cup
Garlic Cloves - 3
Ginger, grated - 1 tsp
Groundnuts - 1/4 cup
Fresh Pomegranate Seeds/Raisins- 1/4 cup (optional)
Green Chillies - 3
Coriander Leaves, chopped - 2 tbsps
Curry Leaves - 8
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Black Gram - 1 1/2 tsps
Bengal Gram - 2 tsps
Dry Red Chillies - 1
Asafoetida - a pinch
Salt to taste
Ghee/Oil - 3 tbsps


Method:
  1. Heat ghee/oil in a pan, add groundnuts and roast until they start spluttering.
  2. Now add bengal gram, black gram, cumin seeds, mustard seeds, dry red chillies and curry leaves.
  3. When mustard seeds start spluttering, add grated garlic, ginger, green chillies and asafoetida. Saute for 1/2 minute.
  4. Pout this over the the cooked rice. Mix well.
  5. Add salt, mix well.
  6. Now add curd, milk and pomegranate seeds and mix.
  7. Garnish with coriander leaves.
  8. Serve with a pickle of your choice.

Wednesday, September 5, 2012

Mutter Paneer - Type 2


Ingredients:

Fresh Paneer - 250 gms
Fresh Green Peas - 1 cup
Cumin Seeds - 1 tsp
Kasoori methi - 3 tbsps
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala Powder - 1 1/2 tsps
Red Chilli Powder - 1/2 tsp
Sugar - 1tsp
Salt to taste
Oil - 2 tbsps

For Gravy:

Onions - 3
Tomatoes - 2
Green Chillies - 2
Garlic Cloves - 5
Ginger - 1" inch piece
Cashew nuts - 8, soaked in 1/4 cup warm milk for atleast 30 minutes

Method:

  1. Boil green peas with little water until cooked and still holds shape.
  2. Grind all the ingredients except cashew nuts into smooth paste without adding water.
  3. Heat oil in a pan, add cumin seeds.
  4. When cumin seeds start sizzling, add ground paste.
  5. Add turmeric powder, coriander powder, cumin powder, garam masala powder, sugar, red chilli powder and salt. Mix well.
  6. Cover the pan with a lid and let it cook on medium flame until the raw smell disappears.
  7. Meanwhile, grind cashewnuts with milk into a smooth paste.
  8. Add this ground paste to the cooking gravy.
  9. Adjust the consistency of the gravy by adding little water.
  10. Cube paneer and add them into boiling water. Add a pinch of salt and turmeric to the water, to make paneer softer. Keep it covered for 5 minutes.
  11. Strain out the water from and add the paneer pieces into the cooking gravy. Mix well
  12. Sprinkle kasoori methi and mix.
  13. Serve hot with rotis/phulkas/puris of your choice.

Beetroot Sasame


Ingredients:

Beetroot - 3
Coconut, grated - 1 cup
Mustard Seeds - 1 tsp
Dry Red Chilli -1
Red Chilli Powder - 1/2 ts
Jaggery Powder - 3 tbsps (adjust according your taste)
Curd - 1/2 cup
Salt to taste

For Seasoning:

Mustard Seeds - 3/4 tsp
Oil - 1 ts
Dry Red Chilli - 1
Curry Leaves - 5

Method:

  1. Peel and cut beetroot into small sqaures of aprox. 1/2cm in size.
  2. Boil the beetroot pieces with enough water, adding salt and red chilli powder untilt he pieces are well cooked. Turn off the heat and let the pieces cool down completely to room temperature.
  3. Meanwhile, blend coconut and dry red chilli into a smooth paste, adding little water.
  4. Once the paste is smooth, add mustard seeds and blend it again until mustard is well ground.
  5. Now add curd and pulse it twice.
  6. Add the blended paste to the cooked beetroot pieces. Mix well.
  7. Heat oil in a small pan, add mustard seeds, dry red chilli pieces and curry leaves. When mustard seeds start spluttering, season it over the gravy. Mix well.
  8. Refrigerate until you serve.
  9. Serve with rice.