Pakashastra

Pakashastra

Tuesday, March 26, 2013

Banana Cake


Ingredients:

All Purpose Flour (Maida) - 2 cups
Soft Butter - 1/2 cup
Castor Sugar - 1 1/4 cups
Salt - 1/2 tsp
Baking Powder - 1/2 tsp
Baking Soda - 3/4 tsp
Vanilla Essence - 1 tsp
Milk  - 1/2 cup
Orgran Egg Replacer - 2 1/2 tsps diluted in 2 tbsps water


Method:

  1. Sift flour, salt and baking powder thrice together. Keep aside.
  2. Grease a 9x13"" cake tin and dust with some flour.
  3. Puree bananas.
  4. Add baking soda to the puree and mix well.
  5. Preheat the oven to 180 degrees C.
  6. Take butter and sugar in a large mixing bowl and beat until soft and fluffy.
  7. Add diluted egg replacer and mix well.
  8. Now add vanilla essence, milk and banana extract. Mix well.
  9. To this fold in the sifted flour. Mix well until small bubbles appear.
  10. Pour the batter into the prepared cake tin.
  11. Bake at 180 degrees C for 35-40 minutes or until the skewer inserted at the center of the cake comes out clean.
  12. Place the cake tin on a wire rack and let it cool down completely.
  13. Unmould and cut into desired shape.

Wednesday, March 20, 2013

Orange Phirni


Ingredients:

Milk -1 litre (boiled and cooled to room temperature)
Oranges - 2
Orange Juice - 200ml
Sugar - 3/4 cup (1 cup = 200 ml measure)
Rice -1/2 cup
Cardamom Powder - 1 tsp
Orange Essence - 1 tsp (optional)
Almond Flakes - 1/4 cup



Method:

  1. Wash and soak rice in water for 1 hour.
  2. Drain all the water and blend it into a coarse powder.
  3. Peel the oranges and separate the segments.
  4. Discard the transparent skin and seeds from each segment, cut them into small pieces. Keep aside.
  5. Take milk in a deep pan, add coarsely powdered rice. Mix well.
  6. Cook this on medium heat stirring continuously till the milk start boiling.
  7. When the milk boils, cook in simmer for a few minutes until the rice gets cooked.
  8. Now add sugar and cardamom powder, mix well and cook until it thickens.
  9. Add orange essence. Mix well.
  10. Turn off the heat.
  11. Add orange juice and the cut segments. Mix well.
  12. Add almond flakes, mix well.
  13. Serve chilled.

Monday, March 18, 2013

Palak Shami Kabab


Ingredients:

Spinach/Palak - 2 small bunches
Fried Gram - 4 tbsps
Onion - 1
Ginger - 1/2 inch long piece
Garlic Cloves - 4
Green Chillies - 3
Lemon Juice - 2 tsps
Garam Masala Powder - 3/4 tsp
Chaat Masala - 1/2 tsp
Salt to taste
Oil - 8 tbsps

Method:

  1. Thoroughly wash palak leaves and finely chop them.
  2. Chop onion. Keep aside.
  3. Shred ginger, garlic cloves and green chillies together.
  4. Heat 1 tbsp oil in a pan.
  5. Add chopped onion and saute until golden brown.
  6. Mix the shredded ginger, garlic and chilli mixture. Saute for 2 minutes.
  7. Now add chopped leaves and cook until it turns soft.
  8. Add garam masala and salt. Mix well.
  9. Meanwhile, finely powder the fried gram in a blender.
  10. Add the fried gram powder to the cooking leaves. Mix well.
  11. Turn off the heat.
  12. Pour lemon juice and chaat masala on the mixture. Mix thoroughly.
  13. Make small equal sized patties of this mixture.
  14. Heat all the remaining oil in a flat bottomed pan/griddle and shallow fry these patties on both sides.
  15. Serve hot with green chutney or sauce and onion slices.

Friday, March 15, 2013

Roasted Pumpkin, Onion & Garlic Soup


Ingredients:

Pumpkin - 1/2 kg
Onion - 1 medium sized
Garlic Cloves - 5
Fresh Cream - 75 ml
Pepper Powder - 1/2 tsp
Olive Oil - 2 tbsps + 2 tsps
Vegetable Broth - 200 ml
Salt to taste

Method:

  1. Peel pumpkin and remove the kernel.
  2. Cut pumpkin into thin slices.
  3. Heat 2 tbsps olive oil in a flat bottomed pan, and place the pumpkin slices.
  4. Set the flame to medium and let the pumpkin slices brown slightly. Now flip the side of the slices to brown the other side of the slices.
  5. Meanwhile smear 1 tsp of oil on the skin of onion and garlic cloves.
  6. Microwave on HIGH for two minutes.
  7. Peel the onion and garlic cloves.
  8. Heat 1 tsp of oil in another flat bottomed pan and roast the onion and garlic cloves slightly on all sides.
  9. Now mix the browned pumpkin slices.
  10. Add pepper and salt. Mix well.
  11. Pour in the vegetable broth and bring to a boil and turn off the heat.
  12. Blend it into a smooth paste.
  13. Add fresh cream, mix well.
  14. Serve hot.

Thursday, March 14, 2013

Moong Dal Chatpata


Ingredients:

Salted Fried Moong Dal - 40gms (I used Haldirams snack packet)
Sprouted Moon Beans - 1/2 cup
Onion - 1 small
Raw Mango - 1/2
Cucumber - 1/2
Tomato - 1 small
Coriander Leaves, chopped - 2 tbsps
Mint Leaves. chopped - 1 tbsp
Roasted Peanuts, de-skinned - 2 tbsp
Red Chilli Flakes - 1 tsp
Lemon Juice - 2 tsps
Chaat Masala  - 1 tsp
Salt to taste


Method:

  1. Coarsley pound the peanuts. Keep aside.
  2. Chop onion and raw mango.
  3. Cut cucumber and tomato into small squares.
  4. In a mixing bowl, take chopped onion, raw mango, cucumber and tomato pieces, sprouted moong beans. Toss well.
  5. Add pounded peanuts, red chilli flakes, coriander leaves, mint leaves, lemon juice,chaat masala and salt. Mix well.
  6. Now add fried moong dal, toss well and serve immediately.

Tuesday, March 5, 2013

Veg Do Pyaaz

Ingredients:

Carrots - 2
French Beans - 12
Capsicum - 1 medium sized
Fresh Green Peas - 1/2 cup
Onion - 4
Tomatoes - 4
Ginger Garlic Paste - 1 1/2 tsp
Curd - 3 tbsps
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1 tsp
Sugar - 1 tsp
Coriander Powder - 3/4 tsp
Cumin Powder - 1/2 tsp
Garam Masala - 1 tsp
Salt to taste
Oil - 3 tbsps


For Garnishing:

Mint Leaves, chopped - 1 tbsp
Coriander Leaves, chopped - 1 tbsp
Kasoori Methi - 2 tsps
Milk - 2 tbsps

Method:

  1. Cut carrots into thin 1/2" long pieces.
  2. Cut french beans diagonally.
  3. Cut capsicum into think 1/2" long pieces.
  4. Chop 2 onions and keep aside.
  5. Cut each of the other 2 onions into 8 pieces. Keep aside.
  6. Beat curd with 1/2 tsp red chilli powder and a pinch of salt in a mixing bowl. Keep aside.
  7. Cook chopped carrots and beans with little water.
  8. Heat 1 tsp oil in a pan and saute capsicum pieces for 5 mins. Keep aside.
  9. Heat oil in another pan.
  10. Add cumin seeds.
  11. When cumin seeds start spluttering, add ginger garlic paste and saute until it browns.
  12. Now add chopped onions and saute until it turns golden brown.
  13. Meanwhile blend tomatoes to make puree.
  14. Add the tomato puree to the sauteed onions.
  15. Add turmeric powder, 1/2 tsp red chilli powder, sugar, salt, coriander powder, cumin powder and garam masala powder. Mix well and saute until the oil starts separating from the mixture.
  16. Add beaten curd. Mix well.
  17. Now add cooked vegetables, sauteed capsicum and fresh green peas. Mix well.
  18. Now add the onions pieces (in Step 5). Mix well. Cook covered for 5 minutes on medium flame and then turn off the heat.
  19. For garnishing, heat milk in a small sauce pan.
  20. Add chopped mint leaves, coriander leaves and kasoori methi.
  21. When milk starts boiling, turn off the heat, mix well and pour this over the vegetable gravy.
  22. Serve hot with phulkas or rotis.

Friday, March 1, 2013

Chickoo Halwa



1 cup = 120 ml measure


Ingredients:

Chickoo/ Sapodilla - 12
Milk - 3 cups
Milk Powder - 1 cup
Fresh Cream - 1 cup
Sugar - 1 cup
Ghee - 1/4 cup
Cardamom Powder - 1 tsp
Almond Flakes - 1/4 cup


Method:

  1. Peel the chickoo fruits. Discard the seeds.
  2. Blend chickoo pulp into a smooth paste.
  3. In a thick bottomed pan, mix chickoo blended chickoo pulp, milk powder, milk, fresh cream, sugar and cardamom powder.
  4. Place the pan on high flame. Stir it thoroughly using a long handled ladle to avoid it spluttering over you.
  5. When it comes to boil lower the flame and let it cook until it thickens. Keep stirring occassionally.
  6. Once it thickens little bit, keep stirring continuosuly.
  7. Add half the portion of ghee. Mix well and keep stirring.
  8. When it starts to form a lump, add the remaining ghee and almond flakes. Mix well.
  9. Serve hot.