Pakashastra

Pakashastra

Tuesday, July 30, 2013

Stuffed Jamoon



Ingredients:

Instant Gulab Jamoon Mix - 200gms
Dessicated Coconut - 1/2 cup
Cashew Nuts - 25
Ghee or Oil for deep frying

For Sugar Syrup:

Granulated Sugar -  4 cups

Water - 4 cups
Cardamom Powder - 1/2 tsp


 Method:

  1. Gently mix instant jamoon mix with 1/2 cup of water to make a soft dough. Set it aside for 5 minutes.
  2. Heat sugar and water in a wide pan. Let it boil for 7-8 minutes. Turn off the heat, add cardamom powder. Mix.
  3. Take a small lemon sized portion of the dough, flatten it between your palms to make a small disc.
  4. Place a cashew nut in the center of the disc and cover it by bringing the edges of the disc together. Roll between your palms to make a ball. 
  5. Repeat step 3-4 for all the remaining dough.
  6. Heat ghee/oil in a pan.
  7. When the ghee/oil starts smoking, set the flame to medium. 
  8. Wait for a minute for the ghee/oil to stop smoking, drop a few dough balls into the hot ghee/oil.
  9. When the dough balls turn slightly brown, remove the pan off the pan and place it on the platform for a minute or carefully rotate the pan such that the dough balls roll over in the hot ghee/oil for a minute.
  10. Place the pan back on the flame and fry the dough balls until they turn deep brown in color.
  11. Remove these dough balls from ghee/oil and place them on a kitchen tissue for a few seconds to remove excess ghee/oil.
  12. Drop them into the prepared sugar syrup. Let them soak for 10-15 minutes, remove them from the syrup and place them on a plate.
  13. Repeat for all the remaining dough balls.
  14. Sprinkle dessicated on these jamoons.
  15. Serve hot.
  16. You can store them in air tight container for 2-3 days, once cooled to room temperature.
Variation:
  1. Replace cashew nuts with other dry fruits, khova, cheese or tutti frutti.
  2. Replace dessicated coconut with silver foil (Varaq).

Thursday, July 25, 2013

Green Peas & Mint Soup



Ingredients:

Dried Green Peas - 1/2 cup, soak in water overnight
Fresh Mint Leaves - 15
Onion - 1 large sized
Garlic Cloves - 6
Milk - 1 cup
Fresh Cream - 1/2 cup
Butter - 2 tbsps
Pepper Powder - 1/4 tsp
Vegetable Stock - 2 1/2 cups (if you do not have stock, use normal water)
Vegetable Oil - 2 tsps
Salt to taste
 

Method:

  1. Pressure cook  green peas with enough water.
  2. Chop onions.
  3. Heat oil in a pan, add butter. Adding oil prevents butter from charring.
  4. When the butter melts, add chopped onions and garlic cloves.
  5. Saute until onion turns translucent in colour.
  6. Add 3/4 the quantity of mint leaves and saute for a minute.
  7. Now pour all the vegetable stock, add cooked peas. Boil for 6-7 minutes.
  8. Turn off the heat and let it cool down.
  9. Strain the stock out in a vessel. Reserve this stock.
  10. Puree the peas, mint and onion mixture, adding little stock if required.
  11. Now take deep vessel, mix peas puree, milk and reserved stock. Place it on medium flame.
  12. Add pepper powder and salt.
  13. Bring the soup to a boil.
  14. Turn off the heat.
  15. Add fresh cream and mix well.
  16. Garnish with mint leaves.
  17. Serve hot.