Pakashastra

Pakashastra

Monday, November 19, 2012

Ragi Mudde/Finger Millet Balls



Servings: 5


Ingredients:

Ragi/Finger Millet Flour - 2 cups
Water - 4 cups


Method:

  1. Dilute 1 tbsp flour in 1/4 cup of water. Keep aside.
  2. Take remaining water in a deep and thick bottomed vessel.
  3. Add the diluted flour and water mixture.
  4. Bring the water to a boil.
  5. When the water starts boiling, add the flour all at once. Do not stir.
  6. Let water keep boiling. The flour will form a lump.
  7. The water will flow over the lump of flour, slowly cooking the flour. Adjust the flame to medium if the water is about to flow out of the vessel.
  8. Bring the flame back to high. Keep adjusting the flame such that the water is flowing over the lump of flour but not outside the vessel. Do not stir.
  9. Let water keep boiling until the white froth turns brown.
  10. The volume of water will be reduced and the consistency will be thick.
  11. The water will start bubbling with a slightly heavy sound.
  12. Turn off the heat and immediately mix thoroughly breaking the lump of flour. You will see the flour when the lump is broken, but the flour is now well cooked.
  13. Mix thoroughly to remove any small lumps.
  14. Take a portion of the dough, wet your palms with water and roll it into a ball between your palms.
  15. Repeat this with the remaining dough.
  16. Serve the ragi mudde/balls with massoppu/hot sambhar.

Thursday, November 15, 2012

Paneer and Peas Pulav


Ingredients:

Basmati Rice - 1 1/2 cups
Paneer - 200 gms
Fresh Green Peas - 1 cup
Onions -3
Ghee - 3 tbsps
Oil - 5 tbsps
Bay Leaf - 1
Star Anise - 2
Mace - 1
Pulav Masala - 2tbsps
Turmeric Powder
Salt to taste



For Garnishing:

Onions - 2
Coriander Leaves, chopped



Method:

  1. Wash and soak rice for 15 minutes.
  2. For garnishing, slice onions vertically.
  3. Heat 1 tbsp oil, and saute onion slices until golden brown. Keep aside.
  4. Now, heat ghee, add bay leaf pieces, start anise and mace. Saute for a 10 seconds.
  5. Drain out water from rice completely.
  6. Add rice to the ghee. Add turmeric powder and salt. Saute until all the moisture from the rice evaporates.
  7. Cook rice with water such that the grains are still separate.
  8. Spread the cooked rice in a broad vessel/plate. Let it cool down.
  9. Meanwhile, chop 3 onions.
  10. Heat remaining oil in a pan, add chopped onions and ginger garlic paste. Saute until onions turn translucent.
  11. Add paneer cubes and saute until they are soft.
  12. Add pulav masala and saute for 2-3 minutes.
  13. Now add fresh green peas and mix well.
  14. Add cooked rice. Mix well.
  15. Garnish with browned onion slices and coriander leaves.
  16. Serve hot with raita.

Wednesday, November 14, 2012

China Grass Burfi


Ingredients:

Milk - 1 litre
China Grass/Agar Agar - 45 gms
Khova/Mawa/Thickened Milk - 200gms
Kewra (Keora) /Rose Essence - 1 1/2 tsps
Sugar - 1 1/4 cup (1 cup = 300ml measure)
Water - 375 ml
Chopped pistachios, almonds and cashews - 1/2 cup



Method:

  1. Boil water.
  2. Wash china grass and add them to the boil water.
  3. Boil for about 10 minutes until china grass melts completely.
  4. Add milk and cook for for about 5 minutes.
  5. Pulse khova twice. Add it to boiling milk. Mix well to avoid any lumps.
  6. Add sugar and kewra essence. Boil until the milk thickens little bit.
  7. Meanwhile, grease a square/rectangle bowl/tin with little ghee.
  8. Turn off the heat of the boiling milk and pour it into the greased bowl.
  9. Garnish with chopped dry fruits.
  10. Let it set for 1-2 hours.
  11. Refrigerate until served.
  12. Cut into squares and serve chilled.

Monday, November 12, 2012

Mango Cheesecake



Ingredients:

Mango Pulp - 300ml (1 cup measure)
Creamy Cheese - 200gms
Fresh Cream  - 200ml
Butter - 100gms
Sugar - 1/2 cup (150 ml measure)
Britannia Cracker Biscuits - 250gms
Agar Agar - 15gms
Water - 250ml

Serving Glasses/Cups - I used 8 glasses of the size shown in the pictures. But this was a large serving, so suggest using a smaller serving glasses/cups.


Method:

  1. Break the biscuits into small pieces and blend them to make crumbs.
  2. Melt the butter.
  3. Mix the melted butter and biscuit crumbs gently.
  4. Place 2 tbsps full of this mixture in the bottom of a serving glass/cup and press it gently using a spoon to form an even layer.
  5. Repeat this for the remaining mixture or for all the remaining serving glasses.
  6. Refrigerate these serving glasses.
  7. Take a mixing bowl, add cream cheese, fresh cream and sugar. Mix well until the sugar dissolves.
  8. Boil water in a pan.
  9. Wash agar agar and cut them into pieces.
  10. Add them to the boiling water. Boil until agar agar melts completely.
  11. Let it cool down for 2 minutes by placing the bottom of the pan in water. Do not delay more as agar agar will begin to set quickly.
  12. Add mango pulp to diluted agar agar, mix well.
  13. Add half the portion of this mango pulp mixture to the cream cheese mixture. Mix well.
  14. Remove the glasses from the refrigerator.
  15. Pour 4-5 tbsps of this cream cheese and mango mixture into each glass.
  16. Now carefully add the 2 tbsps of remaining mango mixture on top. Spread it evenly.
  17. Repeat this for the remaining mixture or for all the remaining serving glasses.
  18. Place the glasses back in refrigerate for 4-5 hours, setting the temperature to minimum level.
  19. Serve.

This recipe is sourced from Nags Edible Garden.

Friday, November 9, 2012

Gooey Apple Porridge



Ingredients:

Apple - 3
Broken Wheat - 1 cup
Rolled Oats - 1/4 cup (skip this if you do not want the porridge to be gooey)
Ghee - 4 tbsps
Sugar - 1 cup
Milk - 1 1/2 cups
Fresh Cream - 2 tbsps
Cinnamon Powder  - 1/2 tsp
Cashew Nuts - 10
Raisins - 10



Method:

  1. Heat 1 tbsp ghee in a pan and fry broken wheat and oats until the color of wheat changes and nice aroma comes out.
  2. Pressure cook fried wheat and oats using 5 cups of water.
  3. Meanwhile peel, core and chop apples.
  4. Cook chopped apples with 2 cups of water.
  5. When the apples are soft, add sugar. Boil until the sugar melts.
  6. Add cinnamon powder, mix well.
  7. Now add pressure cooked wheat and oats.
  8. Let it cook for 5-6 minutes on medium flame. Keep stirring frequently to avoid the porridge from charring.
  9. Now add milk and fresh cream. Mix well and cook for 2-3 minutes.
  10. Meanwhile, heat the remaining ghee in another pan, add cashew nuts and raisins, fry for 1/2 minute and add this to the porridge. Mix well.
  11. Serve hot.

Thursday, November 8, 2012

Kadi Paneer


Ingredients:

Paneer - 200gms
Onions - 2
Corn Flour - 1 tbsp
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Fresh Curd - 1 1/2 cup
Coriander Leaves, chopped - 1/4 cup
Milk - 1/2 cup
Butter - 2 tbsps
Oil - for deep frying + 1 tbsp
Sugar - 1 1/2 tbsp
Salt to taste

For Marinating:

Fresh Curd - 1 tbsp
Fresh Cream - 1 tbsp
Gram Flour (Besan) - 2 tbsp
Lemon Juice - 1 tbsp
Salt to taste


For Grinding:

Garlic Cloves - 8
Green Chillies - 6
Ginger - 1 1/2 inch long piece

For Garnishing:

Kasoori Methi


Method:

  1. Cube paneer.
  2. Slice onions.
  3. Mix all the marinating ingredients and 1 tbsp of ground paste.
  4. Smear this mixture on paneer cubes such that the cubes are well coated. Set aside for 30 to 45 minutes.
  5. Deep fry these marinated cubes until golden brown and place them on oil absorbent paper.
  6. Heat 1 tbsp oil and butter in a wok.
  7. Add cumin seeds and fenugreek seeds.
  8. When cumin seeds start sizzling, add slices onions. Saute until onion turns translucent.
  9. Meanwhile, whip curd and fresh gram together with salt and sugar.
  10. When the onion turns translucent, add the remaining ground paste and saute until the raw smell disappears.
  11. Now set the flame to low, add the whipped curd. Cook it for a few minutes.
  12. Mix cornflour with milk such that there is no lump. Add this slowly into into the cooking gravy, stirring continuously to avoid any lumps.
  13. Cook on medium flame, till the gravy thickens.
  14. Now add chopped coriander leaves, mix well. Cook for a few seconds.
  15. Add the deep fried paneer cubes just before serving.
  16. Garnish with kasoori methi.
  17. Serve hot with rotis/phulkas.