Pakashastra

Pakashastra

Tuesday, February 26, 2013

Gobi / Cauliflower Roast


Ingredients:

Cauliflower - 1 medium sized (approx. 1 kg)
Gram Flour - 1/4 cup
Rice Flour - 2 tbsps
Oil for deep frying + 1 tsp



For Masala:

Dry Red Chillies - 15
Garlic Cloves - 5
Coriander Seeds - 1/4 cup
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/4 tsp
Fenugreek Seeds - 1/8 tsp
Turmeric Powder - 1/4 tsp
Tamarind Extract - 1 tbsp
Curry Leaves - 8
Salt to taste


Method:
  1. Cut cauliflower into pieces and wash thoroughly.
  2. Soak in lukewarm water and salt for about 10 minutes.
  3. Roast dry red chillies with 1 tsp oil.
  4. Blend all the ingredients for masala along with roasted dry red chillies into a coarse paste adding very little water.
  5. Mix gram flour, rice flour and blended masala.
  6. Add cauliflower pieces and mix such that the masala coats the pieces. Marinate for 30 minutes.
  7. Heat oil and when the oil starts smoking, drop 4-5 marinated cauliflower pieces into the oil and set the flame to medium to roast the pieces until crisp. Repeat this for all the remaining cauliflower pieces. Make sure the flame is set to high every time you drop the cauliflower pieces into the oil to avoid the masala separating into the oil.
  8. Serve hot.

Monday, February 25, 2013

Ivy Gourd in Tamarind Sauce

Ingredients:

Ivy Gourd/Gherkins - 15
Tamarind Extract - 4 tbsps
Jaggery, powdered - 4 tbsps
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt to taste


For Seasoning:

Garlic, chopped - 2 tbsps
Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Curry Leaves - 8
Dry Red Chilli - 1
Oil - 3 tbsps


Method:

  1. Mix tamarind extract, red chilli powder, turmeric powder salt and powdered jaggery in a bowl. Keep aside.
  2. Wash ivy gourds and wipe them with a clean cloth.
  3. Now place a ivy gourd on a chopping board or any other flat surface.
  4. Crush it with a tong or pound it using a pounding stone till it breaks open slightly. Repeat it for all the remaining ivy gourds.
  5. Add the tamarind mixture to the crushed ivy gourds. Marinate for 20-30 minutes.
  6. Pressure cook the marinated ivy gourds until they turn soft but still hold shape.
  7. Heat oil in a pan, add chopped garlic. Saute until it turns slightly brown.
  8. Add black gram, mustard seeds, dry red chilli pieces and curry leaves.
  9. When mustard seeds start spluttering, add cooked ivy gourds.
  10. Cook until it thickens little bit. Turn off the heat.
  11. Serve hot with rice.

Wednesday, February 20, 2013

Irish Soda Bread


Ingredients:

All Purpose Flour (Maida) - 450gms
Buttermilk - 400ml
Salt - 1 tsp
Baking Soda - 1 tsp
Fat for greasing the cake tin


Method:

  1. Sift together salt, baking soda and all purpose flour twice together.
  2. Preheat the oven to 220 degrees C.
  3. Grease an 8" round cake tin.
  4. Take the sifted flour in a mixing bowl.
  5. Make a well in centre of the flour and pour the buttermilk into the well.
  6. Mix well using your hands. The dough should be soft but not sticky.
  7. Turn the dough out onto a lightly floured surface and mix very gently.
  8. Shape the dough into an 8" round.
  9. Place it on a greased cake tin and make a cross mark on the top of the dough.
  10. Bake at 220 degrees C for nearly 30 minutes.To test if the bread is cooked, tap the bottom of the tin and it should sound hollow.
  11. Remove the the tin from the oven and let it cool down briefly.
  12. Cut and serve warm or toasted.
  13. Since this bread dries out quickly, it is good only for 2 - 3 days.

Thursday, February 14, 2013

Eggless Velvet Cake


Ingredients:

All Purpose Flour (Maida) - 250 gms
Corn Flour - 5 tsps
Unsalted Butter - 115 gms
Granulated Sugar - 300 gms
Buttermilk - 240 ml
Egg Replacer - 2 tsps (heaped)
Vanilla Essence - 1 tsp
Cocoa Powder - 20 gms
Liquid Red Food Coloring - 2 tbsps ( I diluted 1/2 tsp red food color powder in 2 tbsps of beetroot juice)
Vinegar - 1 tsp
Baking Soda - 1 tsp
Salt - 1/2 tsp



For Icing:

Ready to use Creamy Vanilla Icing - 1 tub (250gms) or more
Dessicated Coconut - 5 tbsps
Food Coloring - 1/2 tsp (Beetroot Juice / Red Food Color)


Method:

  1. Sift together all purpose flour, corn flour, cocoa powder and salt together thrice.
  2. Preheat the oven to 180 degrees C.
  3. Grease a 9" round cake tin with some fat and dust it evenly.
  4. Mix the dessicated coconut with 1/2 tsp of beetroot juice or red food color. Keep aside.
  5. Mix 2 tsps of Egg Replacer in 2 tbsps of water. Keep aside.
  6. Beat butter until soft and creamy using a electric mixer.
  7. Now add sugar and beat until light and fluffy.
  8. Add diluted egg replacer and vanilla essence. Mix until it blends well.
  9. Mix the food coloring liquid with buttermilk thoroughly and add half the quantity of this liquid to the beaten butter mixture. Mix with an electric mixer at low speed.
  10. Now add half the quantity of the flour and mix.
  11. Add the remaining buttermilk, mix and then add the remaining flour. Mix well with low speed electric mixer.
  12. Take vinegar in a small bowl. Add baking soda. Mix well. When this mixture turns fizzy, quickly add this to the cake batter.
  13. Pour this batter to the prepared cake tin.
  14. Bake at 180 degrees C for about 45-50 minutes or until the skewer inserted in the centre of the cake comes out clean.
  15. Remove from oven and place the tin on a wire rack. Let it cool down completely.
  16. Unmould the cake and refrigerate for 2-3 hours.
  17. Divide the cake horizontally into two halves.
  18. Place one half on the on a serving plate.
  19. Spread some icing evenly on the surface. If you have more than 1 tub (or 250 gms) spread a thick layer of icing.
  20. Now place the other half of the cake and spread the icing evenly on the surface of the cake.
  21. Now spread the icing evenly throughout the sides of the cake.
  22. Sprinkle the colored dessicated coconut on the edges of the cake.
  23. Refrigerate for 30 minutes.
  24. Serve.

Tuesday, February 12, 2013

Quick Chocolate Cake - Eggless


Ingredients:

All Purpose Flour (Maida) - 1 1/2 cups (195 gms)
Granulated Sugar - 200 gms
Unsweetened Cocoa Powder - 25 gms
Unsalted Butter - 75 gms
Baking Powder - 1 tsp
Baking Soda - 3/4 tsp
Salt - 1/4 tsp
Hot Water - 240 ml
Lime Juice - 1 tbsp
Vanilla Essence - 1 tsp
Chocolate Sauce - 1/2 cup


Method:

  1. Sift the flour, cocoa powder, baking powder, baking soda and salt together thrice.
  2. Melt the butter.
  3. Preheat the oven to 180 degrees C.
  4. Grease and dust a 8"square cake tin.
  5. Take the melted butter in a large mixing bowl along with lemon juice, hot water, vanilla essence and sugar. Mix well.
  6. Now fold in the flour the prepared liquid and mix thoroughly using a fork.
  7. Pour the batter into the prepared cake tin.
  8. Bake at 180 degrees C for nearly 30-35 minutes or until the skewer inserted in the centre of the cake comes out clean.
  9. Remove the cake tin from the oven and place it on a wire rack to cool down.
  10. Once cooled, unmould and pour chocolate sauce on top of the cake.
  11. Cut and serve.

Monday, February 11, 2013

Pineapple Payasam


Ingredients:

Fresh Pineapple, chopped - 3 cups
Sugar - 2 cups
Coconut Milk - 2 1/2 cups
Cardamom Powder - 3/4 tsp
Saffron - 7 to 8 strands soaked in 2 tbsps hot milk
Cashew nuts - 10
Raisins - 10
Rice Flour - 2 tsps diluted in 2 tbsps water
Ghee - 1 tbsp
Salt - a pinch

Method:

  1. Blend pineapple pieces into a coarse puree.
  2. Add sugar to the pineapple puree and cook it for about 10 minutes until the color of the puree changes slightly.
  3. Pour in the coconut extract, cardamom powder, salt and saffron milk. Set the flame to medium and bring it to boil.
  4. Now add diluted rice flour and stir immediately to avoid lumps.
  5. Boil until it thickens.
  6. Meanwhile, heat ghee and roast cashew nuts and raisins. Add this to the payasam.
  7. Serve hot or chilled.