Pakashastra

Pakashastra

Thursday, January 31, 2013

Sarson ka Saag


Ingredients:

Mustrad Leaves - 1 big bunch
Spinach/Palak - 2 small bunches
Green Chillies - 4
Onions - 5
Tomatoes - 4
Ginger, grated - 1 tsp
Garlic Cloves - 6
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Dry Mango Powder/Amchoor - 1 tsp
Maize Flour - 2 tbsps
Butter - 2 tbsps
Garam Masala Powder - 1 1/2 tsp
Salt to taste
Oil - 2 tbsps



Method:
  1. Wash mustard leaves and spinach thoroughly.
  2. Chop them roughly.
  3. Heat 1 tsp oil in a pan and saute chopped leaves and green chillies until the leaves turn soft. Let these greens cool down.
  4. Heat 1 tbsp oil and add 2 chopped onions and 2 tomatoes. Saute until onion turns translucent. Let it cool down.
  5. Blend the sauteed greens, tomatoes and onion mixture into a coarse puree.
  6. Heat all the remaining oil in a pan, add butter.
  7. When butter melts, add 3 chopped onions, grated ginger and chopped garlic cloves. Saute until onion turns golden brown.
  8. Now add 2 chopped tomatoes and saute until tomatoes turn soft and mushy.
  9. Add maize flour to this  puree and pulse it twice.
  10. Add this pureed greens to the sauteed onion-tomato mixture.
  11. Now add turmeric powder, red chilli powder, dry mango powder, salt and garam masala powder.
  12. Add 1/2 cup of water to adjust the consistency of the gravy. Mix well.
  13. Simmer and cook for 20-25 minutes.
  14. Serve hot.

Wednesday, January 30, 2013

Satyanarayana Pooja Prasadam - Type II


Ingredients:

Semolina/Upma Rava - 1 cup
Sugar - 1 cup
Ghee - 3/4 cup
Water - 2 cups
Cashew Nuts - 15
Raisins - 15
Saffron - 7 to 8 strands soaked in 1 tbsp warm milk (optional)


Method:

  1. Heat 1 tbsp ghee in a thick bottomed pan.
  2. Roast semolina until it turns slightly brown color.
  3. Transfer the roasted semolina onto a plate.
  4. Now heat 1 tbsp ghee in the same pan and roast cashew nuts and raisins.
  5. Once roasted, transfer them onto another plate.
  6. Now take sugar and water in the same pan.
  7. When the water starts boiling, add roasted semolina, saffron milk, cashew nuts and raisins.
  8. Add all the remaining ghee, mix well.
  9. Cover the pan and let it cook until all the water evaporates.
  10. Now mix it thorough and keep stirring until it forms a lump.
  11. Turn off the heat.
  12. Once cooled, make small balls of this prasadam.

Tuesday, January 29, 2013

Satyanarayana Pooja Prasadam - Sapada Bhaksya

This prasadam is prepared only for Satyanarayana Pooja by the people of Havyaka community of Dakshina Kannada. Though the ingredients used are easily available, getting the right measure of each ingredient is a bit of work.


Ingredients:

Whole Wheat Flour - 1 1/4 weight measure
Milk - 1 1/4 weight measure
Well Ripe Bananas, chopped - 1 1/4 weight measure
Sugar - 1 1/4 weight measure
Ghee - 1 1/4 weight measure

Kitchen weighing scale



Measurement: 
  1. Take a measuring container (cup/glass/large tumbler) depending on the quantity of prasadam required. I used a container large enough to fill 4 cups of flour. So for 1 1/4 weight measure, I used 1 container (4 cups) + 1/4 container (1 cup) of whole wheat flour.
  2. Measure the quantity of flour in a kitchen scale.
  3. Now measure all the other ingredients such that each ingredient weighs the same as the measured flour.
  4. Keep all the measured ingredients aside, separately.

Method:

  1. Take ghee a thick bottomed wok.
  2. When the ghee melts, add chopped banana.
  3. Fry these banana pieces until they turn golden brown.
  4. Now add flour and mix well. Keep stirring continuosly until the color of the flour changes to brown.
  5. Add sugar and quickly mix together.
  6. Imeediately add milk while stirring continuosuly to avoid any lumps.
  7. Keep stirring until it forms a lump.
  8. Turn off the heat.
  9. Make small balls of this prasadam. 

Tuesday, January 8, 2013

Cabbage Manchurian



Ingredients:

Cabbage, chopped - 2 cups, heaped
All Purpose Flour (Maida) - 1/2 cup
Corn Flour - 3 tbsps + 1 tsp
Red Chilli Powder - 1/2 tsp
Salt to taste
Spring Onion, chopped - 1/4 cup
Onions - 2
Capsicum - 1 small
Garlic Cloves - 15
Soya Sauce - 2 tbsps
Red Chilli Sauce - 3 tbsps
Tomato Sauce - 3 tbsps
Coriander Leaves, chopped - 1/4 cup
Oil - 4 tbsps + deep frying


Method:

  1. Slice onions and capsicum. Keep aside.
  2. Peel and chop garlic cloves into small pieces. Keep aside.
  3. Heat 4 tbsps oil in a pan.
  4. Add chopped garlic cloves. Saute for a minute.
  5. Now add slices onions and saute until the slices turn translucent.
  6. Throw in the capsicum slices and saute for a minute.
  7. Add soya sauce, red chill sauce and tomato sauce. Mix well and cook for half a minute.
  8. Meanwhile, dilute 1 tsp cornflour with 1 tbsp water. Pour this into the cooking sauce. Mix well.
  9. Add a pinch of salt and mix. Turn off the heat.
  10. Take chopped cabbage, maida, salt, red chilli powder, corn flour in a mixing bowl.
  11. Sprinkle 2 tsps of water. Mix well.
  12. Heat oil. When the oil starts smoking, take small portions of the cabbage mixture and drop them into the oil. Fry until golden brown.
  13. Repeat this for all the remaining cabbage mixture.
  14. Now add all the fried cabbage fritters into the cooked sauce. Mix well such that the sauce coats all the fritters.
  15. Add chopped spring onions. Mix well.
  16. Garnish with chopped coriander leaves.
  17. Serve hot.