Pakashastra

Pakashastra

Thursday, June 20, 2013

Paneer Kheer


Ingredients:

Paneer - 200gms
Fresh Milk - 1 litre
Sugar - 3/4 cup
Condensed Milk - 1/2 cup
Cardamom Powder - 1/2 tsp
Saffron - 7 to 8 strands soaked in 2 tbsps hot milk
Cashew nuts, raisins, almonds, pistachios - 1/4 cup
Ghee - 1 tbsp


Method:

  1. Roast cashew nuts, raisins, almonds and pistachios using a tbsp ghee. Keep aside.
  2. Boil milk until it reduces to 3/4 the original quantity.
  3. Meanwhile grate paneer. Keep aside.
  4. Add sugar to the reduced milk and boil until the sugar melts.
  5. Add cardamom powder, saffron milk and condensed milk. Mix well.
  6. Add grated paneer, set the flame to low and bring to a boil. Turn off the heat.
  7. Now add cashew nuts, raisins, almonds and pistachios. Mix well.
  8. Serve hot.

Tuesday, June 11, 2013

Banana & Mango Custard with Chocolate Wafers


Ingredients:

Milk -750 ml + 3 tbsps
Vanilla Custard Powder  - 6 tbsps
Condensed Milk - 1/2 cup
Banana, chopped - 1 1/2 cups
Mango - 1 1/2 cups
Sugar - 4 tbsps + 2 tbsps
Unsalted Butter - 1 tbsp
Cinnamon Powder - 1/4 tsp
Lemon Juice - 1 tbsp
Dry Fruits, chopped - 3/4 cup (cashew nuts, raisins, almonds, pistachios)
Tutti Frutti - 1/4 cup
Chocolate Wafer Biscuits - 10

For Serving:

Stemmed Glasses - 6



Method:

  1. Dilute custard powder in 3 tbsps milk. Keep aside.
  2. Separate the layers of Chocolate wafer biscuits and toast them in a hot oven until crisp.
  3. Boil milk and sugar. When the sugar melts, add diluted custard powder, stirring continuously until it thickens. Make sure no lumps are formed. Turn off the heat when banana turns slightly brown.
  4. Heat butter and sugar in a saucepan. When sugar starts to caramelize, add chopped bananas, cinnamon powder and mix thoroughly. Turn off the heat.
  5. Add lemon juice. Mix well. Keep aside.
  6. Whisk the prepared custard thoroughly with condensed milk.
  7. Crush the toasted chocolate wafer biscuits.
  8. Place the stemmed glasses on a platform.
  9. Put equal quantities of caramelized banana into each stemmed glass.
  10. Sprinkle some chopped dry fruits in each glass, on top of the banana layer.
  11. Now put equal quantities of chopped mangoes into each stemmed glass, on the dry fruits layer.
  12. Pour equal quantities of prepared custard on the mango layer in each glass.
  13. Top the custard with crushed chocolate wafer biscuits.
  14. Sprinkle some tutti frutti on top.
  15. Refrigerate until you serve.

Friday, June 7, 2013

Blueberry & Vanilla Cake



Ingredients:

All-Purpose Flour - 2 cups + 2 tsps
Granulated Sugar - 1 3/4 cups
Unsalted Butter - 1/4 cup
Orgran Egg Replacer - 6 tsps diluted in 1/4 cup water
Milk - 1 cup
Blueberry - 50 gms (I used dried blueberries)
Vanilla Essence - 1 tsp
Baking Powder - 2 tsps
Salt  - 1/2 tsp

Method:

  1. Grease and dust two 8'' inch round cake tins.
  2. Sift flour, baking powder and salt twice together.
  3. Roll the blueberries in 2 tsps flour. Pick them out of flour and keep aside.
  4. Preheat oven to 180 degrees C.
  5. Heat milk and butter in a saucepan just until the butter melts.
  6. Take sugar and diluted egg replacer in a large mixing bowl and beat until the mixture becomes light using an electric mixer.
  7. Add vanilla essence and stir well.
  8. Fold in the sifted flour and mix until well combined.
  9. Pour milk and beat until well combined.
  10. Pour the equal quantity of batter into the prepared tins.
  11. Drop the dusted blueberries on top of the cake batter.
  12. Bake for approximately 35 minutes or until the skewer inserted in the centre of the cake comes out clean.
  13. Let it stand for 10 minutes.
  14. Unmould, cut and serve.

Thursday, June 6, 2013

Rajma Galouti Kabab


Ingredients:

Rajma/Kidney Beans - 2 cups, soak in water overnight
Ginger - 1 inch long piece
Garlic Cloves - 8
Green Chillies - 5
Reduced Milk/Khova/Mava - 1/2 cup
Cashew nuts - 10
Poppy Seeds - 1 1/2 tbsps
Sunflower Seeds/Chironji - 2 tbsps
Keora Essence - 1/2 tsp
Cloves - 5
Cinnamon - 1 1/2 inch long piece
Cardamoms - 5
Caraway Seeds/Shahjeera - 1 tsp
Pepper Powder - 1 tsp
Lemon Juice - 1 tbsp
Salt to taste
Ghee/Oil - 2 tsps + for shallow frying



Method:

  1. Pressure cook kidney beans until soft.
  2. Drain out water and finely mash the cooked beans. You can also blend it into a fine paste.
  3. Shred green chillies, ginger and garlic cloves. Keep aside.
  4. Dry roast cashew nuts, poppy seeds and sunflower seeds separately. Blend it into a fine pasting using little water.
  5. Dry roast cardamom, cloves, cinnamon and caraway seeds. Once cooled, blend to a fine powder.
  6. Heat 2 tsps oil/ghee in a pan, add shredded green chillies, garlic and ginger. Saute until the raw smell disappears.
  7. Now add khova and saute for 2-3 minutes.
  8. Add mashed/blended kidney beans. Mix well.
  9. Add cashew nut paste, powdered spices, pepper powder and salt. Mix thoroughly and turn off the flame.
  10. Add lemon juice, keora essence. Mix well.
  11. Once cooled, divide this mixture into lemon sized balls, flatten each ball pressing gently between your palms to make small thick discs.
  12. Heat oil/ghee in a flat bottomed pan and shallow fry both sides of the discs until they turn slightly brown.
  13. Serve hot with green chutney and onion rings.
This recipe is sourced from Sanjeev Kapoor's recipes.


Wednesday, June 5, 2013

Green Chutney


Ingredients:

Fresh Coriander Leaves - 1 cup
Fresh Mint Leaves - 1/2 cup
Green Chillies - 3
All-Purpose Flour - 1 1/2 tsps
Fresh Curd - 2tbsps
Fresh Cream - 1 tbsp
Lemon Juice - 1 tsp
Salt to taste


Method:

  1. Blend coriander leaves, mint leaves, green chillies and salt into smooth paste adding 1 tbsp water.
  2. Now add all-purpose flour, curd and fresh cream and pulse it three times.
  3. Pour it into a servind bowl, add lemon juice, mix well.
  4. Serve.                  

Monday, June 3, 2013

Chatpati Beans Salad

Ingredients:

Moong Bean Sprouts - 1/2 cup
Horsegram Sprouts - 1/4 cup
Black-eyed beans, soaked and boiled - 1/4 cup
Chickpeas / Garbanzo, soaked and boiled - 1 cup
Potato, bolied - 1 medium sized
Onion - 1 medium sized
Tomato - 1 medium sized
Capsicum - 1 small
Mint Leaves - 10
Chaat Masala Powder - 1 1/2 tsps
Lemon Juice - 1 tsp
Black Salt - 1/2 tsp
Crushed Pepper - 1/2 tsp
Mayonnaise - 2 tsps

For Garnishing:

Boondi - 3 tbsps (optional)




Method:

  1. Peel and make small cubes of boiled potatoes.
  2. Chop tomato, onion, capsicum and mint leaves.
  3. Take moong beans sprouts, horse gram sprouts,boiled chickpeas, black-eyed beans, potato cubes, chopped onion, tomato, capsicum and mint leaves in a large mixing bowl.
  4. Add black salt, chaat masala, crushed pepper, lemon juice and mayonnaise. Toss well.
  5. Cover and refrigerate for 30 minutes.
  6. Serve garnished with boondi.