Pakashastra

Pakashastra

Tuesday, December 31, 2013

Vanilla Sponge Cake - Type II


Ingredients:

All Purpose Flour - 3 cups
Thick Curd - 2 cups
Sugar - 1 1/2 cups
Canola Oil - 1 cup (or any other vegetable oil)
Vanilla Essence - 1 1/2 tbsps
Baking Powder - 3 tsps
Baking Soda - 1 tsp
Salt - 1/2 tsp
Milk - 1/8 cup
Blueberries - 2 cups (optional)




Method:

  1. Preheat the oven to 180 degrees C/350 F.
  2. Grease and dust cake tins.I used one 8.5" x 4.5" loaf tin and one 7" round tin.
  3. In a bowl, take curd and beat it until it is smooth and there is no lump.
  4. Add sugar and beat until the sugar melts.
  5. Now add baking powder, baking soda and salt to the curd mixture. Set aside for 3-4 minutes until it becomes frothy.
  6. Pour oil and vanilla essence. Mix gently until well combined. Do not over mix as the air captured in the mixture might be lost.
  7. Fold in all purpose flour, using a spatula. Mix gently until well combined. Do not over mix.
  8. If you want to add blueberries, take them in a bowl, add 2 tsps of all purpose flour and mix such that the blueberries are well dusted with the flour. This will avoid the blueberries from sinking at the bottom of the cake while baking.
  9. Add these dusted blueberries to the cake batter and mix gently.
  10. Pour the cake batter into the prepared cake tins.
  11. Bake for approximately 40 minutes or until the skewer inserted in the centre of the cake comes out clean.
  12. Remove the cake tins from the oven and smear little milk on top of the cakes using an pastry brush. This will give a glossy, golden brown color to the cake. 
  13. Place the cake tins in the oven and bake for another 5 minutes.
  14. Remove the cake tins from the oven and place them on a wire rack to cool down.
  15. Unmould and cut into desired shape.
  16. Serve.
Note:
  1. You can replace blueberries with raisins, tutti frutti, chocolate chips, candied fruit peels, etc.




Tuesday, December 24, 2013

Komola Kheer


Ingredients:

Tapioca Pearls/Sago/Sabudana - 1 cup
Valencia Oranges - 2
Whole Milk - 3 cups
Sugar - 1 cup
Cardamom Powder - 3/4 tsp
Salt - a pinch
Cashew Nuts - 10
Raisins - 10
Ghee - 1 tsp


Method:

  1. Dry roast sabudana for 2-3 minutes, stirring continuously.
  2. Boil sabudana with 3 cups of water until they turn transparent in color. Keep stirring occasionally to avoid charring.
  3. Meanwhile, peel oranges and separate the segments.
  4. Discard the transparent skin and seeds from each segment, cut them into small pieces. Keep aside.
  5. When sabudana turn transparent, add sugar and cook until the sugar melts.
  6. Pour milk, set the flame to medium and let it cook until it starts thickening. Keep stirring frequently to avoid charring.
  7. Meanwhile, heat ghee in a pan, add cashew nuts and raisins, roast for a minute.
  8. When the milk thickens little bit, turn off the heat.
  9. Add salt. Mix well.
  10. Now add orange pieces and mix well.
  11. Add roasted cashew nuts and raisins.
  12. Serve hot.

Note:
  1. Valencia Oranges are sweeter oranges and resemble Sweet Lime. If these oranges are not available, you can try Sweet Limes or use the regular oranges. You might want to increase the quantity of in case the oranges that you use are very sour.
  2. Adding salt to any sweet dish gives a strong sweet flavor.
  3. You can replace sabudana with rice.

Saturday, December 21, 2013

Channa Masala Pulao





Ingredients:

Basmati Rice - 1 1/2 cups
Garbanzo/Chickpea/Channa - 1 cup
Firm Tofu - 100 gms (optional)
Onions - 2
Garlic, minced - 1 tsp
Ginger, minced - 1tsp
Tomato - 1
Cumin Seeds - 1 1/2 tsps
Star Anise - 2
Bay Leaf - 1
Dry Fenugreek Leaves/Kasoori Methi - 1 tbsp
Cinnamon - 1" long stick
Cloves, crushed - 4
Channa Masala Powder - 2 tbsps
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Salt to taste
Vegetable Oil - 4 tbsps


For Garnishing:

Coriander Leaves


Method:

  1. Wash and soak chickpeas in water overnight.
  2. Pressure cook chickpeas for 3 whistles. At this stage, the chickpeas should be slightly harder than you would like to eat. 
  3. Wash and soak basmati rice in water for atleast 30 minutes.
  4. Chop onions and tomatoes.
  5. Chop tofu into small squares.
  6. Heat oil in a pressure pan.
  7. Add cumin seeds, star anise, bay leaf, cinnamon stick and cloves. 
  8. When cumin seeds start sizzling, add minced ginger and garlic. Saute for a minute.
  9. Now add chopped onions. Saute until onion turns translucent in color.
  10. Add chopped tomatoes, turmeric powder, red chilli powder and salt. Saute until they turn soft and oil start separating.
  11. Add cooked chickpeas, mix well. 
  12. Mix in channa masala powder, kasoori methi and tofu pieces. Saute for 2 minutes.
  13. Strain out all the water from rice and add this to the sauteed vegetable mixture.
  14. Pour 21/2 cups of water and pressure cook the rice. Set the flame to low and turn off the flame after 1-2 whistles.
  15. Once all the steam escapes from the pressure cooker, open the lid and let it stand for 5-10 minutes atleast to cool down. This avoid the rice from turning mushy when mixing.
  16. Gently mix the cooked rice.
  17. Garnish with coriander leaves.
  18. Serve hot with raita.



Tuesday, December 17, 2013

Osmania Biscuits


Ingredients:

All Purpose Flour - 300gms + for dusting
White Granulated Sugar - 120 gms + 1/2 tsp
Fresh Soft Butter - 226gms (2 sticks)
Vanilla Custard Powder - 20gms + 1/2 tsp
Milk Powder - 20gms
Milk - 40ml + 1/4 cup
Corn Flour - 20gms + 1/2 tsp
Salt - 6gms
Cardamom Powder - 1/2 tsp
Baking Powder - 1/2 tsp



Method:

  1. Preheat the oven to 180 degrees C/350F.
  2. Line two baking trays with butter paper. Dust it with little flour.
  3. In a small bowl, mix 1/4 cup milk, 1/2 tsp each of custard powder, corn flour and sugar. Mix well. Keep this milk mixture aside.
  4. In a bowl, take all purpose flour, custard powder, milk powder, corn flour, cardamom powder, salt and baking powder. Mix well using a fork or whisk.
  5. In a bowl, mix together butter and sugar. Mix until well combined.
  6. Add milk and mix thoroughly.
  7. Now add the flour mixture and knead into a smooth dough.
  8. Divide the dough into two equal potions and roll them into smooth dough balls.
  9. Dust a cleaned kitchen platform with some all-purpose flour. I prefer to use a thick plastic sheet instead of the kitchen platform.
  10. Place a dough ball and using a dusted rolling pin, gently roll it into a 1/2cm thick disc.
  11. Using a round shaped cookie cutter, cut the disc into small circles.
  12. Repeat this with all the remaining dough.
  13. Dip each circle in the milk mixture and place on the butter paper in the baking tray.
  14. Bake for 15 minutes.
  15. Let it stand for 10 minutes.
  16. Once cooled, serve.

Note:
  1. The biscuits might seem to be soft when baked for 15minutes. That is good, they will harden once they cool down to room temperature. Ensure that bottom side of the cookies has turned golden brown.
  2. Use fine granulated sugar.
  3. You can decrease the quantity of sugar by 20gms for saltier biscuits or increase by 20gms for sweeter biscuits.

Saturday, December 14, 2013

Coriander Leaves Pulao


Ingredients:

Basmati Rice - 2 cups
Fresh Coriander Leaves - 1 big bunch
Green Chillis - 4
Soya Chunks - 2 cups (optional)
Onion - 2 medium sized
Ginger  Garlic Paste - 1 tsp
Bay Leaf - 1
Star Anise - 2
Cinnamon Stick - 1" long
Cloves - 5
Fennel Seeds - 1 tsp
Red Chilli Flakes - 2 tsps
Lemon Juice - 2 tbsps
Salt to taste
Vegetable Oil - 4 tbsps


Method:

  1. Wash and soak basmati rice in water for 30 minutes to 1 hour.
  2. Boil soya chunks with enough water. When the water in boiled, replace the water and boil again until the soya chunks turn soft. Discard all the water and squeeze out water from soya chunks too as they will have absorbed a lot of water.
  3. Chop onions. 
  4. Discard the roots of coriander leaves and wash thoroughly.
  5. Blend coriander leaves and green chillis with little water and a pinch of salt. Adding salt avoids browning of blended greens.
  6. Heat oil in a pan.
  7. Add bay leaf, cinnamon, cloves, star anise and finally fennel seeds. Saute until the fennel seeds start sizzling.
  8. Add chopped onions and ginger garlic paste. Saute until onions turn translucent in color.
  9. Add blended green and saute until it thickens slightly.
  10. Strain out water from soaked rice and add the rice to the pan. Mix gently.
  11. Add 3 cups of water and boiled soya chunks. Cook until the grains are cooled but still hold shape; al dente. I prefer to pressure cook for one whistle.
  12. Once all the steam escapes from the pressure cooker, open the lid and transfer onto a large mixing bowl.
  13. Leave it open for a few minutes.
  14. Sprinkle red chilli flakes and lemon juice. Gently mix the rice until well combined.
  15. Serve hot with raita.

Note: You can replace soya chunks with sweet corn nibblets, paneer, tofu, kabuli chana, etc.,

Thursday, December 12, 2013

Marie Biscuit Crumble Cake

Ingredients:

Marie Biscuits - 300gms
Condensed Milk - 300 ml
Dessicated Coconut - 1/2 cup
Drinking Chocolate Powder - 1/4 cup
Chocolate Bar, grated - 1/4 cup (I used Dairy Milk Silk)
Cashew nuts, chopped - 1/4 cup
M&M Chocolate Candies - 1/4 cup (you can use Cadbury Gems instead)
Butter - 4 tbsps


Method:

  1. Powder biscuits using a blender.
  2. Melt butter and pour it into biscuit powder. Mix until well combined.
  3. Preheat oven to 180 degrees C/350 F.
  4. Take a 6.5" square baking tray.
  5. Spread all the biscuit mixture in the baking tray. Using a spoon press the biscuit powder down to form an even layer.
  6. Now pour condensed milk on top of the biscuit layer. Move the tray such that condensed milk flows to form an even layer.
  7. Sprinkle drinking chocolate powder to form a thin layer on condensed milk layer.
  8. Now sprinkle grated chocolate all over the drinking chocolate powder.
  9. Top it with a layer of dessicated coconut.
  10. Sprinkle with chopped cashew nuts.
  11. Drop each chocolate candies on top of the last layer.
  12. Bake for 20 minutes.
  13. Let it stand for 15-20 minutes.
  14. Scoop out the cake and serve. 

Note:

  1. This can be served once cooled to room temperature.
  2.  If you want it more chocolaty, pour some chocolate sauce on top before serving.
  3. You can serve with vanilla ice cream too.

Tuesday, December 3, 2013

Black-Eyed Bean Salad


Ingredients:

Black Eyed Bean/Lobia - 1 cup
Red Bell Pepper, chopped - 1/4 cup
Jalapeno, chopped - 1/4 cup
Spring Onion, chopped - 1/4 cup
Ripe Papaya, chopped - 1/4 cup
Pomegranate Seeds - 1/4 cup
Sweet Corn Niblets - 1/4 cup
Coriander Leaves, chopped - 1/4 cup
Cumin Powder - 1 tsp
Lemon Juice/Extract - 1 1/2 tbsp
Olive Oil - 1 tbsp
Peppercorn, crushed - 1 tsp
Salt to taste


Method:

  1. With enough water, soak the beans overnight.
  2. Pressure cook the beans until it is soft but still holds shape, al dente. One to two whistles, should cook them enough.
  3. Meanwhile, steam cook sweet corn niblets. Once cooked, strain out any excess water. Let it cool down.
  4. Strain out all the water from the cooked beans and allow to cool down.
  5. In a mixing bowl, take cooked beans, chopped red bell pepper, jalapeno, spring onion, papaya, pomegranate seeds, sweet corn niblets and coriander leaves.
  6. Add slat and crushed peppercorns. Toss well.
  7. In a small bowl, mix together olive oil, lemon juice and cumin powder. Add this to the tossed beans and vegetables.
  8. Refrigerate for 4-5 hours atleast before serving.

Monday, December 2, 2013

Capsicum Masala


Ingredients:

Green Capsicum - 2 medium sized
Onions - 2 large sized
Peanuts - 1/2 cup
Coriander Seeds - 2 tsps
Tamarind Extract - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 1/2 tsps
Salt to taste
Oil - 1 1/2 tbsps

For Garnishing:

Coriander Leaves


Method:

  1. Cut capsicum into squares.
  2. Chop onions.
  3. Dry roast peanuts. Once cooled, de-skin them.
  4. Heat 1/2 tbsp oil in a pan.
  5. Add coriander seeds. Saute until they are roasted.
  6. Now add chopped onions and saute until they turn translucent in color. Turn off the heat and let it cool down.
  7. Heat 1 tbsp oil in another pan.
  8. Add capsicum pieces. Saute until they are cooked but still crisp.
  9. Add salt, red chilli powder and turmeric powder. Mix well.
  10. Meanwhile, blend sauteed onions, roasted peanuts and tamarind extract into a smooth paste, using little water.
  11. Add this paste to the sauteed capsicum.
  12. Cook until the gravy starts bubbling.
  13. When the gravy thickens little bit, turn off the heat.
  14. Garnish with coriander leaves.
  15. Serve hot with rotis, phulkas, etc.

Saturday, November 30, 2013

Vada Sambhar



Ingredients 

For Vada:

Black Gram / Split Urad Dal - 1 cup
Coconut, finely chopped - 1/4 cupGreen Chillis - 5
Curry Leaves - 15
Salt to taste
Oil for deep frying


For Sambhar:

Split Pigeon Peas / Toor Dal - 1/2 cup
Tomatoes - 2
Onions - 2
Tamarind Extract - 2 tsps
Sambhar Powder - 1 tbsp ( I used readymade MTR powder)
Turmeric Powder - 1/4 tsp
Jaggery, powdered - 2 tsps
Coconut, shredded - 1 tbsp
Salt to taste

For Seasoning Sambhar:

Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Asafoetida powder - 1/4 tsp
Curry Leaves - 8
Dry Red Chilli - 2
Oil - 2 tsps

For Garnishing:

Fine Sev - 1/2 cup (optional)
Coriander Leaves, chopped - 1/2 cup (optional)



Preparing Sambhar:

  1. Pressure cook toor dal until soft.
  2. Cut onions and tomatoes.
  3. Cook onion and tomato pieces in 4 cups of water.
  4. Add salt, jaggery powder, turmeric powder, tamarind extract and sambhar powder.
  5. Now add cooked toor dal.
  6. Let it boil for 15 to 20 minutes, on medium flame, until the quantity reduces to 3/4rth and the sambhar thickens.
  7. Now add shredded coconut and boil for 2 minutes.
  8. For seasoning, heat oil in a pan, add mustard seeds, cumin seeds, dry red chilli pieces and curry leaves.
  9. When mustard seeds start spluttering, add asafoetida powder. Mix well and add this to cooked sambhar.
  10. The sambhar is now ready.
  11. Take a large bowl, add 1 cup of the prepared sambhar and 2 cups of boiling water. Keep aside to soak the vadas.


Preparing Vada:
  1. Wash urad dal thoroughly and soak in water for 2-3 hours.
  2. Shred green chillis and curry leaves.
  3. Drain all the water from soaked urad dal.
  4. Blend urad dal and salt into smooth fluffy batter using very little water. The consistency of this batter must be such that if you drop a small amount of batter in a cup of water, the batter must float or if you scoop out some batter with your fingers, it must hold shape.
  5. Transfer the batter onto a mixing bowl.
  6. Add chopped coconut, shredded green chillis and curry leaves. Mix until well combined.
  7. Heat oil in a pan.
  8. Wet your both your palms and using one palm scoop out ping-pong sized portion of the batter from the edge where the batter is in contact with the mixing bowl.
  9. Place the scooped batter on the other palm and flatten slightly to round shape and make a hole in the centre to resemble a doughnut.
  10. Slide this carefully into hot oil.
  11. Set the flame to medium and fry until crisp and golden brown.
  12. Immediately drop them in the bowl containing sambhar+boiling water mixture. Let it soak for 2-3 minutes.
Serving:
  1. Pour hot sambhar into serving bowls.
  2. Remove vadas, one-by-one, from sambhar+boiling water mixture and dunk 1 or 2 hot vadas in each bowl containing sambhar, depending on the size of the bowl and quantity of sambhar.
  3. Serve hot garnished with fine sev and coriander leaves.

Friday, November 29, 2013

Blueberry and Coconut Pudding


 

Serves: 8 people
Preparation Time: 10 minutes
Cook Time: 20 minutes


Ingredients:

Fresh Blueberries - 1 cup
Dessicated Coconut - 1 cup
Semolina - 1 cup
Ghee - 1 cup
White Granulated Sugar - 1 1/2 cups
Green Cardamom Powder - 1 tsp
Cashew nuts, broken - 1/4 cup
Almond Slivers - 1/4 cup
Salt - a pinch


Preparation:

  1. Wash blueberries and pat them dry.
  2. Measure all the ingredients and keep them ready.


Method:

  1. Heat 1 tbsp of ghee in a thick bottomed pan.
  2. Add semolina and roast on medium flame until they turn crisp. At this stage, semolina gives out a nice aroma and looks slightly white in color. While roasting, use a spatula, wooden/steel, to fry semolina and work fast - keep semolina moving, to avoid over-roasting them. 
  3. Immediately transfer the roasted semolina into a dry bowl.
  4. In the same pan, heat 2 tsps of ghee and roast cashew nuts until they turn slightly golden brown. Immediately transfer them into another bowl.
  5. Again, in the same pan, heat 1 tbsp ghee, add blueberries. Saute until they turn soft.
  6. Meanwhile, boil 2 cups of water in a separate pan or a vessel.
  7. Add sugar, salt and cardamom powder to the softened blueberries. Mix well.
  8. Pour the boiling water and half the quantity of remaining ghee.
  9. When all the sugar melts completely, add roasted semolina while stirring the mixture continuously in one hand. Mix well to remove any lumps.
  10. Cook covered on low flame until it thickens.
  11. Now add all the remaining ghee, dessicated coconut, roasted cashew nuts and almond slivers. Mix gently until the mixture starts forming a lump.
  12. Turn off the heat and transfer the pudding into a bowl.
  13. Serve hot.

Note:
  1. Once cooled, this pudding can be stored in an air-tight container for 2-3 days, if refrigerated. Microwave just before serving.
  2. If fresh blueberries are not available, you can use frozen blueberries or 2/3 cup of dried blueberries.
  3. You can replace dessicated coconut with fresh coconut. But the shelf life of the pudding will reduce.

Thursday, November 28, 2013

Nuchinunde with Hasi Gojju


Ingredients:

For Nuchinunde:

Split Pigeon Peas / Toor Dal - 1 cup
Bengal Gram - 1 cup
Split Yellow Moong Dal - 1 cup
Coriander Leaves, chopped - 1 cup ( or Dill / Fenugreek Leaves)
Ginger, grated - 2 tsps
Fresh Coconut, grated - 1 cup
Salt to taste

For Hasi Gojju:

Fresh Coconut - 1/4 cup
Curd - 1 cup
Fried Gram - 2 tbsps
Ginger, grated - 1 tsp
Green Chillis - 4
Salt to taste

For Seasoning Hasi Gojju:

Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Curry Leaves - 5
Oil - 1 tsp

Method:

Preparing Nuchinunde:

  1. Wash and soak toor dal, bengal gram and moong dal in water for 3-4 hours.
  2. Drain out all the water from dals and grind them into coarse paste along with ginger and green chillis, without using water.
  3. In a bowl, mix together the ground paste, chopped leaves, coconut and salt.
  4. Divide the dough into equal portions and make oval shaped dumplings.
  5. Steam these dumplings for about 15 minutes.
  6. Serve hot. 
Preparing Hasi Gojju:
  1. Blend together fresh coconut, fried gram, green chillis and ginger.
  2. Now add curd and salt. Blend until it is smooth and creamy.
  3. For seasoning, heat oil in a pan.
  4. Add mustard seeds, cumin seeds and curry leaves.
  5. When mustard seeds splutter, add this to the blended gojju.
  6. Serve with hot steamed nuchinunde.

Tuesday, November 26, 2013

Aloo Matar Rasedar


Ingredients:

Potatoes - 3 medium sized
Dried Green Peas - 1 cup (soaked in water overnight)
Ginger, grated - 1 tsp
Tamarind Extract - 2 tbsps
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Red Chilli Powder - 2 tsps
Turmeric Powder - 3/4 tsp
Jaggery, powdered - 2 tsps
Salt to taste

For Seasoning:

Black Gram - 1 tsp
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Dry Red Chillis - 2
Asafoetida Powder - a pinch
Bay Leaf - 1
Cloves - 4
Cinnamon - 1 inch long piece
Curry Leaves - 6
Green Chillis - 2
Sugar - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Oil - 2 tbsps

For Garnishing:

Coriander Leaves


Method:

  1. Peel and chop potatoes into 1/2 inch cubes.
  2. Slice green chillis.
  3. Heat oil in a pressure pan.
  4. Add black gram, mustard seeds, red chilli pieces and fenugreek seeds.
  5. When mustard seeds start spluterring, add bay leaf, cloves, cinnamon and curry leaves. Saute until they brown slightly.
  6. Now add asafoetida powder, red chilli powder and sugar. Saute until the sugar melts.
  7. Now add sliced green chillis. Saute for 1/2 minute.
  8. Add potato pieces, soaked green peas, grated ginger, coriander powder, cumin powder, red chilli powder, turmeric powder, jaggery powder, salt and tamarind extract. Mix well and saute for 2 minutes.
  9. Pour 4 cups of water.
  10. Cover the lid of the pressure pan and cook for 2 whistles or until potatoes and green peas are soft.
  11. Turn off the heat.
  12. Once all the pressure escapes from the pan, remove the lid.
  13. If you need a thicker gravy, gently mash a few potato pieces. If you need it watery, leave it as is.
  14. Garnish with coriander leaves.
  15. Serve hot with poori, phulka, etc. Best to be served on 'no onion no garlic' days.

Sunday, November 24, 2013

Medu Vada


Ingredients:

Black Gram / Split Urad Dal - 1 cup
Coconut, finely chopped - 1/4 cup
Peppercorns - 15 to 18
Green Chillis - 5
Curry Leaves - 15
Asafoetida Powder - 1/4 tsp
Salt to taste
Oil for deep frying


Method:

  1. Wash urad dal thoroughly and soak in water for 2-3 hours.
  2. Shred green chillis and curry leaves.
  3. Drain all the water from soaked urad dal.
  4. Blend urad dal with asafoetida and salt into smooth fluffy batter using very little water. The consistency of this batter must be such that if you drop a small amount of batter in a cup of water, the batter must float or if you scoop out some batter with your fingers, it must hold shape.
  5. Transfer the batter onto a mixing bowl.
  6. Add peppercorns, chopped coconut, shredded green chillis and curry leaves. Mix until well combined.
  7. Heat oil in a pan.
  8. Wet your both your palms and using one palm scoop out ping-pong sized portion of the batter from the edge where the batter is in contact with the mixing bowl.
  9. Place the scooped batter on the other palm and flatten slightly to round shape and make a hole in the centre to resemble a doughnut.
  10. Slide this carefully into hot oil.
  11. Set the flame to medium and fry until crisp and golden brown.
  12. Serve hot with coconut chutney and sambhar.



Thursday, November 21, 2013

Patrode / Patra


Ingredients:

Colocasia/Taro Leaves - 8
Raw Rice - 1 cup
Black Gram - 2 tbsps
Split Pigeon Peas/ Toor Dal - 2 tbsps
Bengal Gram - 2 tbsps
Coriander Seeds - 2 tbsps
Fenugreek Seeds - 1/2 tbsp
Cumin Seeds - 1/2 tbsp
Coconut, grated - 1/2 cup
Dry Red Chillis - 18 to 20
Tamarind - small lemon sized
Jaggery, powdered - 2 tbsps
Salt to taste
Oil for roasting - 1/4 cup (preferably, coconut oil)




Method:

  1. Wash and soak rice, black gram, toor dal, bengal gram, fenugreek seeds, coriander seeds and cumin seeds with enough water, for 3-4 hours.
  2. Wash the taro leaves.
  3. Carefully pat them dry with clean cloth.
  4. Using a sharp knife, remove the stem from each leaf without tearing the leaf. Set aside.
  5. Blend together grated coconut, dry red chillis and tamarind using very little water.
  6. Now add soaked ingredients, cumin seeds and salt. Blend using little water. The batter should be of dropping consistency and must have 'fine grain' or rava like texture.
  7. Add powdered jaggery and pulse the batter twice.
  8. Pour water into a steaming pot and place it on flame.
  9. Take a taro leaf and place it on a flat surface. If the leaves are all not of the same size, take the biggest leaf first.
  10. Flip the side - the lighter side up.
  11. Smear the batter all over the leaf to form a even layer.
  12. Place another leaf on top of the batter with lighter side up and smear the batter as in Step 11.
  13. Layer two more leaves as in step 11 & 12.
  14. Now fold the broader ends of the leaves, vertically, until 3/4rth, keeping the bottom tip as is.
  15. Now tightly roll the leaves from top all through to the tip of the leaves.
  16. Smear some batter all over the roll. 
  17. Repeat steps 10 -16 for the remaining leaves.
  18. If you have banana leaves available, you can roll these prepared rolls in banana leaves. If not, directly place them on a perforated plate of a steaming pot.
  19. When the water in the steaming pot comes to boil, place the rolls in the perforated plate in the steaming pot.
  20. Cover and cook for 30 minutes or until the rolls are cooked.
  21. Remove the lid of the steaming pot and let the rolls cool down, preferably to room temperature.
  22. Heat a griddle.
  23. Slice the rolls.
  24. Place the slices on hot griddle.
  25. Pour little oil on each slices and flip the sides.
  26. Roast on low flame.
  27. Now sprinkle oil on the other side of the slices and roast on low flame.
  28. Serve hot.