Pakashastra

Pakashastra

Monday, October 29, 2012

Eggless Moist Coffee Cake


Ingredients:

All Purpose Flour (Maida) - 1 1/2 cups
Refined Sunflower Oil - 1/3 cup
Granulated Sugar - 1 cup
Coffee Decoction - 1/2 cup
Cocoa Powder - 1/4 cup
Baking Powder - 1 tsp
Baking Soda - 3/4 tsp
Vinegar - 1 tbsp
Lukewarm water - 1/2 cup
Vanilla Essence - 1 1/2 tsp
Salt - a pinch


For topping: (optional)

Powdered Sugar - 1/4 cup



Method:

  1. Powder sugar. Keep aside
  2. Sift flour, cocoa powder, baking powder, baking soda and salt togther twice.
  3. Take oil, coffee decoction, lukewarm water, vinegar and vanilla essence in a mixing bowl.
  4. Add powdered sugar and mix well.
  5. Now add sifted flour and beat until small bubbles appear in the batter.
  6. Meanwhile preheat the oven to 180 degrees C.
  7. Grease a cake tin and dust with little flour.
  8. Pour the batter into the prepared tin and bake at 180 degrees C for 30 minutes or until the skewer inserted to the centre ok the cake comes out clean.
  9. Let it stand in the oven for 10 minutes.
  10. Remove from the oven and place it on wire rack to cool down completely.
  11. Carefully unmould the cake and sprinkle powdered sugar on top of the cake.
  12. Cut into desired shape and serve.

Friday, October 26, 2012

Vanilla Custard Biscuit


Ingredients:

All Purpose Flour (Maida) - 150 gms
Powdered Sugar - 180gms
Vanilla Custard Powder - 75gms
Butter - 135gms
Vanilla Essence - 1 tsp
Milk Powder - 30gms
Baking Powder - 1/2 tsp
Milk - 1 1/2 tbsps
Salt to taste

Method:

  1. Sift the flour, custard powder, milk powder and baking together twice.
  2. Beat butter and powdered sugar until soft and fluffly.
  3. Add sifted flour into creamed butter and mix well to make a soft dough.
  4. Add vanilla essence and mix the dough well.
  5. Divide the dough into 5 or 6 equal portions.
  6. Take a portion and roll it into 1/2 cm thick sheet.
  7. Using a cookie mould, cut the sheet into desired shape.
  8. Repeat the steps 6 and 7 for all the remaining dough.
  9. Grease a baking tray and place the shaped biscuits on the tray.
  10. Bake for 15- 20 minutes at 160 degrees C.

Wednesday, October 24, 2012

Badam Poori


Ingredients:

Chiroti Rava (fine Semolina) - 3 cups
Ghee - 1/2 cup
Water - 3/4 cup
Orange Food Color - a pinch diluted in 1 tbsp water (optional)
Dried Coconut/Copra, grated - 1/4 cup
Salt - a pinch
Oil for deep frying
All Purpose Flour(Maida) - 1/4 cup for dusting


For Sugar Syrup:

Sugar - 3 cups
Water - 1 cup
Cardamom Powder - 1 tsp

Method:

  1. Take ghee in a large mixing bowl.
  2. Add chiroti rava, salt, diluted food color and water. Mix well and knead into smooth dough.
  3. Set the dough aside for 30 minutes.
  4. Meanwhile boil sugar and water in a large pan until it reaches a single thread consistency.
  5. Turn off the heat immediately and add cardamom powder to this sugar syrup. Mix well.
  6. Knead the dough again and make small lemon sized balls.
  7. Take a dough ball, dust it lightly with the flour and roll it into thin disc using a rolling pin.
  8. Fold it from the centre to form a semi-circle.
  9. Now fold it again from the centre to form a triangle and press it lightly between your palms.
  10. Repeat steps 7-9 for the remaining dough balls.
  11. Heat oil and deep fry the prepared triangles until golden brown, 3 to 4 triangles at a time. The flame should be set to medium.
  12. Remove from oil, place the deep fried triangles on a kitchen tissue for a minute.
  13. Soak the triangles in prepared sugar syrup for 15-20 minutes.
  14. Remove from the syrup and place them on a plate and sprinkle grated copra immediately.
  15. Repeat steps 11-14 for all the remaining triangles.
  16. Serve hot.
  17. Once cooled to room temperature, they can be stored in an air tight container for 3-4 days.

Wednesday, October 17, 2012

Benne Biscuit/Butter Biscuit


Ingredients:

All Purpose Flour (Maida) - 150gms
Soft Butter - 100 gms
Powdered Sugar - 100gms
Corn Flour - 20gms
Milk Powder - 30gms
Milk - 2 tbsps


Method:

  1. Sift the flour and keep aside.
  2. Take butter and powdered sugar in a mixing bowl and beat until soft and fluffy.
  3. Add milk powder and cornflour. Mix well.
  4. Now add sifted flour and milk. Mix well to make a stiff dough.
  5. Make small balls of this dough and place them on baking tray, one inch apart.
  6. Bake at 160 degrees C for approx. 15 minutes.
  7. Remove from oven and let it cool down. The biscuits harden little bit on cooling down.
  8. Store in an air tight container.

Tuesday, October 16, 2012

Veg Makkanwala


Ingredients:

Carrots, chopped - 1 cup
French , chopped - 1 cup
Fresh Green Peas - 3/4 cup
Cauliflower, cut into small florets - 1 cup
Babycorns, sliced - 1cup
Onions - 2
Capsicum, sliced - 1/2 cup
Garam Masala Powder - 1 1/2 tsp
Red Chilli Powder - 1 1/2 tsp
Kasoori Methi - 3 tbsps
Bay Leaf - 1
Fresh Cream - 4 tbsps
Salt to taste
Butter - 2 tbsps
Oil - 2 tbsps


For Gravy:

Onions - 3
Tomatoes - 3
Ginger - 1 1/2 inch long piece
Garlic Cloves - 5
Turmeric Powder - 1/4 tsp



For Smoking:

Charcoal - 1 small piece
A small metal cup
Ghee - 1 tsp


Method:

  1. For gravy, heat 1 tbsp oil in a pan. add chopped onions, tomatoes, ginger, garlic cloves and turmeric powder. Saute until onion turns translucent. Let it cool down to room temperature.
  2. Boil all the vegetables except capsicum with little water until the vegetables are cooked but still crunchy.
  3. Slice 2 onions.
  4. Heat oil in a pan. Add butter. When the butter melts, add bay leaf pieces. Saute for half a minute.
  5. Add onion and capsicum slices. Saute until onion turns translucent.
  6. Add boiled vegetables, red chilli powder, salt and garam masala powder. Mix well and cook for 5 minutes.
  7. Meanwhile, blend the sauteed onions and tomatoes into a smooth paste. Do not add water.
  8. Add this blended paste to the cooking vegetables. Continue to cook on medium flame for 7-8 minutes.
  9. Now slowly add the fresh cream and powdered kasoori methi. Mix well and cook for 5-6 minutes.
  10. Turn off the heat.
  11. Hold the charcoal piece on the flame until it turns slightly red and put it in a metal cup.
  12. Qucikly, place the cup in the center of the cooked vegetable gravy. Place the cup such that the it is immersed in the gravy till the brim from outside, but the gravy does not enter fill into the cup.
  13. Pour ghee in top of the hot charcoal and immediately cover the pan tightly.
  14. Open the lid before serving, remove the cup out and mix well.
  15. Serve hot with naan, rotis or phulkas of your choice.

Monday, October 15, 2012

Dry Fruits Halwa


Ingredients:

Pitted Dates - 500gms
Dried Figs/Anjeer - 200gms
Pistachios,chopped - 1/4 cup, loosely filled
Almond Flakes - 1/4 cup, loosely filled

Cashew Nuts, chopped - 1/4 cup, loosely filled

Ghee - 1/ 2 cup
Cardamom Powder - 1 tsp

Method:

  1. Boil a litre of water.
  2. Soak pitted dates and figs in water until they become soft.
  3. Once cooled, strain out all the water.
  4. Grease a plate or container with a tsp ghee, keep aside.
  5. Blend the soaked dates and figs into a smooth paste without adding any water.
  6. Take this paste in a heavy bottomed pan, add cardamom powder and ghee. Mix well.
  7. Place the pan on the flame and stir continuously until it forms a lump and does not stick to your finger when touched.
  8. Pour it onto the greased container and spread it evenly.
  9. Let it cool down completely and cut into desired shapes.
  10. Serve.

Tuesday, October 9, 2012

Rajma


Ingredients:

Red Kidney Beans - 1 1/2 cups to soak in water overnight
Onions - 2
Tomatoes - 2
Curd - 3/4 cup
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/4 tsp
Dry mango Powder - 1 1/2 tsp
Cinnamon Powder - 1/2 tsp
Clove Powder - 1/2 tsp
Bay Leaf  - 1
Sugar - 1 tsp
Salt to taste
Oil - 3 tbsps


For Gravy:

Onions - 3
Ginger - 1 1/2 inch long piece
Garlic Cloves - 6
Dry Red Chillies - 5, soaked in hot water for 15 minutes
Fennel Seeds - 1/4 tsp


For Garnishing

Coriander Leaves


Method:
  1. Pressure cook red kidney beans until it is soft but still holds shape.
  2. Strain out the water from cooked beans and keep aside.
  3. Strain out the water from soaked red chillies.
  4. Grind all the ingredients for gravy into smooth paste without adding water.
  5. Heat oil in a pan. Add bay leaf pieces.
  6. When the color of the bay leaf changes, add cinnamon powder and clove powder. Saute for 1/2 a minute.
  7. Add chopped onions and saute until it turns translucent in color.
  8. Now add chopped tomatoes and saute until it turns soft and mushy.
  9. Add the blended gravy and fry until the raw smell disappears.
  10. Mix turmeric powder, red chilli powder, sugar, salt and dry mango powder.
  11. Add cooked beans, mix well. Pour little water to adjust the consistency of the gravy. Let it cook on low flame for 10-15 minutes.
  12. Beat curd thoroughly. Slowly add this to the cooking gravy. Mix well. Cook for 8-10 minutes.
  13. Garnish with coriander leaves.
  14. Serve piping hot with rice or phulkas/rotis.

Monday, October 1, 2012

Paddu- Type 2


Ingredients:

Rice Rava Idli Batter - 6 cups
Dill Leaves, chopped - 1 cup (loosely filled)
Onions, chopped - 1 cup
Green Chillies, shredded - 2 tbsps
Salt to taste
Oil  for frying each paddu

Method:

  1. Mix chopped onions, dill leaves and green chillies into the Idli batter.
  2. Take a paddu mould and pour 1/4 tsp of oil into each depression of the mould.
  3. Heat the mould and pour batter into each depression of the mould until it is 3/4rth filled.
  4. Cover the mould and let it cook on medium flame.
  5. Remove the lid and let it roast.
  6. Now carefully unmould each paddu from the depressions of the mould and flip the side and roast for a few minutes.
  7. Serve hot with coconut chutney.