Pakashastra

Pakashastra

Sunday, September 29, 2013

Apple & Banana Cake


Ingredients:

All Purpose Flour - 3 cups
White Granulated Sugar - 1 1/2 cups
Ripe Bananas - 2
Apple, peeled & grated - 1/2 cup
Canola Oil - 1/2 cup
Milk - 3/4 cup
Ener G Egg Replacer - 1 1/2 tbsps diluted in 6 tbsps warm water
Strong Coffee Decoction - 3 tbsps
Vanilla Essence - 2 tsps
Baking Powder - 1 1/2 tsps
Baking Soda - 1 1/4 tsps
Salt - 1/2 tsp


Method:


  1. Preheat the oven to 180 degrees C/350 F.
  2. Grease and dust 9x9 inch cake tin.
  3. In a bowl, mix together all the dry ingredients - all purpose flour, granulated sugar, baking powder, baking soda and salt. Mix thoroughly using a fork or a whisk.
  4. Puree bananas in a blender.
  5. In another bowl, take canola oil and sugar. Mix well.
  6. Now add diluted egg replacer. Mix until well combined.
  7. Add vanilla essence and coffee decoction. Mix.
  8. Add banana puree and grated apple. Mix until combined.
  9. Now fold in the dry ingredients and mix until combined.
  10. Pour the batter into the prepared tin.
  11. Bake at 350 F for approx. 40 mins of the skewer inserted in the centre of the cake comes out clean. 
  12. Remove the cake from the oven and place it on a wire rack to cool down.
  13. Unmould, cut and serve. 
  14. You can frost the cake. I avoid frosting to avoid the additional calories.



Friday, September 27, 2013

Rava Masala Bhath



Ingredients:

Cracked Wheat/Bansi Rava - 1 cup
Onions - 2
Tomato - 1
Purple Brinjal - 1 small
Carrot - 1
French Beans - 5
Capsicum - 1 small,
Cabbage, chopped - 1/4 cup
Garlic Cloves - 4
Ginger, grated - 2 tsps
Green Chillies - 2
Bay Leaf - 1
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 3/4 tsp
Garam Masala Powder - 1 1/2 tsps
Dessicated Coconut - 3 tbsps (or you can use fresh coconut shavings)
Lemon Extract - 1 1/2 tbsps
Salt to taste


For Seasoning:

Peanuts - 1/4 cup
Bengal Gram - 1 tbsp
Black Gram - 1 1/2 tsps
Mustard Seeds - 1 tsp
Cumin Seeds - 3/4 tsp
Asafoetida Powder - a generous pinch
Curry Leaves - 5
Dry Red Chilli - 1
Oil - 3 tbsps
Ghee - 1 1/2 tbsps

For Garnishing:

Coriander Leaves


Method:
  1. Chop onions.
  2. Chop tomatoes, carrots, beans, capsicum and brinjal. Keep aside.
  3. Grate garlic cloves. Keep aside.
  4. Heat oil in a pan.
  5. Add bay leaf.
  6. When the color of bay leaf changes, add peanuts. Saute until peanuts make crackling sound.
  7. Add bengal gram, black gram, cumin seeds, mustard seeds, dry red chilli pieces, curry leaves and asafoetida powder. 
  8. When mustard seeds start crackling, add chopped onions, grated garlic and ginger, slit green chillies. Saute until onion turns translucent.
  9. Add cracked wheat and roast for 5 minutes on medium flame. Keep frying without leaving it unattended.
  10. Meanwhile, boil 3 cups of water in a pan.
  11. Add chopped carrots,beans, capsicum to the cracked wheat. Mix well and continue to fry for 2 more minutes.
  12. Add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder and salt. Mix well.
  13. Now lower the flame and add 'boiling' water.
  14. Add chopped tomatoes and brinjal. Mix well.
  15. Cook covered  on low flame until it thickens.
  16. Now mix it gently.
  17. Pour ghee all the sides of cooking wheat. 
  18. Continue to cook covered until it starts separating from the pan. Mix gently.
  19. When all the water is absorbed and  is no more like a paste but starts forming a lump, add dessicated coconut. Mix well but gently. 
  20. Turn off the heat, add lemon extract. Mix well.
  21. Garnish with coriander leaves.
  22. Serve hot.

Thursday, September 26, 2013

Hot 'n Sweet Raw Papaya Pickle


Ingredients:

Raw Papaya - 1 medium sized (approx. 4 cups of slices)
Granulated Sugar - 3/4 cup
Nigella Seeds/Kalonji - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Lemon Extract - 1 tbsp
Salt - 1 1/2 tsps
Vegetable Oil - 1 tsp


Method:


  1. Wash and then pat dry the papaya.
  2. Cut into half, horizontally.
  3. Remove all the seeds and also the thin layer that holds the seeds.
  4. Cut each half into 4 vertical peices
  5. Make thin slices of papaya.
  6. Heat a pan. Add oil.
  7. When the oil is heated, add nigella seeds.
  8. When the nigella seeds start crackling, add papaya slices. Saute for 2-3 minutes.
  9. Add 3 cups of water and cook covered until soft. The papaya slices must be soft but not mushy and still hold the shape of slices.
  10. Add turmeric powder and salt. Mix well.
  11. Continue to cook until all the water is absorbed.
  12. Add sugar.Mix well.
  13. Cook until there is no liquid content in pan.
  14. Add red chilli powder. Mix well.
  15. Turn off the heat, add lemon extarct. Mix well.
  16. Serve hot or chilled with rotis, dosa etc., 
  17. Once cooled to room temperature, this pickle can be preserved in air tight container. But keep refrigerated.

Tuesday, September 24, 2013

Broccoli & Carrot Pulao


Ingredients:

Basmati Rice - 1 cup
Broccoli Crowns - 250gms
Carrot - 1 large
Onions - 3
Fresh Mint Leaves - 10 to 12
Fresh Coriander Leaves - 4 to 5 stalks
Green Chillies - 3
Crushed Pepper - 1/2 tsp
Turmeric Powder - 1/4 tsp
Star Anise - 2
Caraway Seeds/Shahijeera - 1 tsp
Bay Leaves - 2
Ginger Garlic Paste - 1 1/2 tsps
Lemon Extract - 1 1/2 tbsps
Oil - 3 tbsps
Ghee - 2 tbsps
Salt to taste


Method:

  1. Wash and soak basmati rice in water.
  2. Cut broccoli crowns into small pieces and wash them thoroughly.
  3. Peel and cut carrots into thin slices.
  4. Chop onions.
  5. Heat oil in a pan.
  6. Add caraway seeds, bay leaves and star anise. 
  7. When the seeds start sizzling, add chopped onions.
  8. Add ginger garlic paste and saute until onion turns translucent in color.
  9. Meanwhile, shred mint leaves, coriander leaves and green chillies.
  10. Add this shredded mixture to the sauteed onions. Saute for 2 more minutes.
  11. Add broccoli and carrot pieces. Saute for a minute.
  12. Discard water from rice, and add it to the sauteed vegetables. Saute for 2 more minutes.
  13. Add turmeric powder, crushed pepper and salt. Mix well.
  14. Pressure cook the rice with just enough water. I generally add 1.5 cups of water for 1 cup of basmati rice.
  15. Let the pulao cool down slightly, add lemon extract and ghee. Mix gently.
  16. Serve hot with raitha of your choice.

Bottle Gourd Dal / Sorekayi Pappu


Ingredients:

Split Pigeon Peas/Toor Dal - 1 cup
Bottle Gourd, peeled and chopped - 2 cups
Green Chillies - 2
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1 /4 tsp
Thick Tamarind Extract - 2 tbsps(reduce if you do not prefer it sour)
Salt to taste

For Seasoning:

Cumin Seeds - 3/4 tsp
Mustard Seeds - 1 tsp
Dry Red Chilli - 1
Curry Leaves - 5
Asafoetida Powder - 1/4 tsp
Oil - 2 tsps


Method:


  1. Dry roast toor dal until it turns slightly brown. Ensure that you keep frying continuously so that they do not get charred.
  2. Turn off the heat and wash it thorougly with water.
  3. In a pressure cooker, take roasted dal, bottle gourd pieces, slit green chillies, turmeric powder, red chilli powder. Add 3 cups of water and pressure cook until 3-4 whistles. Dal must be just cooked; soft but not mashed.
  4. Add tamarind extract and salt. Mix well and bring it to a boil. Turn off the heat.
  5. In a pan, heat oil.
  6. Add cumin seeds, mustard seeds, dry red chilli pieces, curry leaves and asfoetida powder.
  7. When mustard seeds start crackling, add this to the cooked dal. Mix well.
  8. Serve hot with hot steamed rice and ghee.

Sunday, September 22, 2013

Broccoli Parantha


Ingredients:

For Stuffing:

Broccoli - 500 gms
Green Chillies - 5
Carom Seeds/Ajwain - 1 tsp
Dry Mango Powder/Amchoor - 1 1/2 tsp
Garam Masala Powder - 3/4 tsp
Vegetable Oil - 2 tsps
Salt to taste

For Dough:

Whole Wheat Flour - 2 cups
Salt to taste
Water as required

Flour for Dusting
Oil/Ghee for roasting


Method:


  1. Knead whole wheat flour and salt using water into a soft dough. The dough must be pliable. Keep aside, covered.
  2. Wash broccoli crowns thoroughly under running water and pat them dry.
  3. Shred the broccoli crowns. I cut them into small pieces and pulsed a couple of times in a blender. Keep aside.
  4. Shred green chillies.
  5. Heat oil in a pan.
  6. Add carom seeds. When they start sizzling , add shredded green chillies. Saute for a minute.
  7. Now add shredded broccoli and saute for 2 minutes.
  8. Add salt, dry mango powder and garam masala powder. Mix well. Saute for a minute.
  9. Turn off the heat and let it cool down completely.
  10. Knead the dough again and make large lemon sized dough balls.
  11. Heat a griddle.
  12. Lightly dust the dough ball with some whole wheat flour and roll into small, thick disc using a rolling pin.
  13. Place 3-4 tbsps of stuffing mixture in the centre of the rolled disc.
  14. Bring the edges of the disc together and seal tightly by pressing gently and roll into a ball again.
  15. Dust it with some flour again.
  16. Gently roll it into a 1/2cm thick disc. Do not use much pressure while rolling the disc.
  17. Place it on a heated griddle. Set the flame to medium.
  18. When small brown specks form on the bottom side of the disc, flip the side.
  19. Smear 1/2 tsp oil/ghee on top.
  20. When brown specks form on the other side, flip side again and smear 1/2 tsp oil/ghee on top.
  21. Serve hot with curd and pickle.

Friday, September 20, 2013

Beetroot & Green Gram Curry


Ingredients:

Beetroot - 2
Green Gram - 1/2 cup (soaked in water overnight)
Coconut Shaving - 2 tbsps
Red Chilli Powder - 3/4 tsp
Salt to taste

For Seasoning:

Garlic Cloves - 6
Black Gram - 1 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Dry Red Chilli  - 1
Curry Leaves - 5
Oil - 2 tsps


Method:


  1. Peel and chop beetroot.
  2. Cook chopped beetroot and green gram. You can pressure cook both together. I pressure cooked beetroot and cooked green gram separately on open flame as I prefer it to be crunchy.
  3. Add salt and red chilli powder to the cooked beetroot and green gram, mix well and cook for 2-3 minutes.
  4. Heat oil in a pan, add chopped garlic cloves. When it starts browning, add black gram, cumin seeds, mustard seeds, dry red chilli pieces and curry leaves.
  5. When mustard seeds starts crackling, add this to the cooked vegetable. Mix well.
  6. Serve hot with steamed rice and ghee.

Thursday, September 19, 2013

Banana & Cashew Nuts Muffin


Serves: 18 medium/12 large
Complexity: Low




Ingredients:

All Purpose Flour (Maida) - 1 3/4 cups
Granulated Sugar - 3/4 cups
Canola Oil - 1/2 cup
Ripe Bananas - 3 large (must be well ripened)
Cashew Nuts - 1/2 cup
Cinnamon Powder - 1 tsp
Vanilla Essence/Extract - 1 tsp
Ener G Egg Replacer - 3 tsps
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
Salt - 1/4 tsp
Blueberry -1/4 cup (optional)

Method:


  1. Dilute egg replacer with 4 tbsps of warm water in a bowl. Mix  thoroughly to remove any lump.
  2. Blend bananas into smooth paste or you can mash them thoroughly.
  3. Preheat the oven to 180 degrees C/350 F.
  4. Line the muffin tray with the paper liners. 
  5. In a bowl, mix flour, baking powder, baking soda, salt, cinnamon powder, chopped cashew nuts  and granulated sugar. Mix well.
  6. To the diluted egg replacer, add canola oil, vanilla essence and pureed banana. Mix well.
  7. Fold in the wet ingredients mixture into the dry ingredients mixture. Using a wooden spatula mix until the dry ingredients blend with the wet ingredients. Do not over mix. This batter will be thick.
  8. Pour 2 tablespoons full of batter into each paper liner. If you wish to add blueberries, pour a tablespoon of batter, place a blueberry and pour another tablespoon full of batter. If you are using a bigger paper liner in the tray, you might have to use about 3tbsps of batter.
  9. Bake for 20-25 minutes or the skewer inserted in the centre of the muffin comes out clean.
  10. Let it stand for 5 mins.
  11. Remove the tray from oven, place it on wire rack for a few minutes.
  12. Serve.



Wednesday, September 18, 2013

Coriander Leaves Pickle





Ingredients:

Fresh Coriander Leaves - 1 1/2 big bunches
Green Chillies - 7
Dry Red Chillies - 12 to 14
Thick Tamarind Extract - 3 tbsps
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Vegetable Oil - 1 tbsp
Salt to taste


For Seasoning:

Black Gram - 1 1/2 tsps
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Dry Red Chilli - 1
Curry Leaves - 8
Asafoetida Powder - 1/4 tsp
Vegetable Oil - 1/4 cup


Method:


  1. Clean the coriander leaves by discarding the roots, yellow/black leaves from the bunch.
  2. Gently wash the cleaned leaves with water.
  3. Spread the washed leaves on a cotton cloth. Let the water dry completely. I kept the leaves overnight for drying.
  4. Heat 1 tsp oil in a pan. Add green chillies. Saute they turn slightly whitish in color. Remove from pan and place them in a plate.
  5. Now using the left over oil in the pan, saute dry red chillies until they become crisp. Remove from pan and place them in a plate.
  6. Pour 1 1/2 tsps oil in the same pan, saute coriander leaves until they wilt.Remove from pan and place them in a plate. 
  7. Heat remaining 1/2 tsp oil in the pan and roast fenugreek seeds. Remove from pan and place them in a plate.
  8. Now roast mustard mustard seeds in the oil remaining in the pan. When they start crackling, remove from pan and place them in a plate. 
  9. Let all the above sauteed/roasted ingredients cool down completely.
  10. Using a blender, pulse all the above sauteed/roasted ingredients into a coarse paste without adding any water.
  11. Heat 1/4 cup oil in a pan.
  12. Add black gram, cumin seeds, mustard seeds, dry red chilli pieces, curry leaves, asafoetida powder.
  13. When the mustard seeds start crackling, add tamarind extract, turmeric powder and salt. Cook until it thickens and the oil starts separating.
  14. Now add the blended coarse paste. Turn the flame to low. Mix thoroughly.
  15. Serve with hot steamed rice and ghee.
  16. Once cooled, can be stored in air tight container for a month atleast.

Note:
  1. Ensure that there is no trace of water in the coriander leaves before sauteing them.
  2. The texture of the leaves and spices after blending must be really coarse.
  3. Take care that all ingredients are sauteed/roasted with care without getting charred.
  4. The pickle must be completely cooled before preserving.

Tomato Garlic Rasam


Ingredients:

Tomato - 1 large
Water - 3 cups
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cumin Powder - 1 tsp
Tamarind Extract - 1 1/2 tbsps
Jaggery, powder - 2 tsps (optional)
Salt to taste

For Seasoning:

Garlic Cloves - 5
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Curry Leaves - 5
Dry Red Chilli - 1
Asafoetida Powder - 1/4 tsp
Vegetable Oil - 2 tsps

For Garnishing:

Coriander Leaves


Method:


  1. Cut tomato.
  2. Boil cut tomatoes with water and tamarind extract.
  3. Add red chilli powder, turmeric powder, cumin powder, salt and jaggery powder. Boil until it reduces to 3/4rth the volume.
  4. Heat oil in a pan.
  5. Crush garlic cloves, add them to hot oil. When it starts browning, add cumin seeds, mustard seeds, curry leaves, dry red chilli pieces and asafoetida powder.
  6. When mustard seeds starts crackling, add this to the boiled rasam.
  7. Garnish with chopped coriander leaves.
  8. Serve hot with steamed rice and papad.

Friday, September 13, 2013

Punukulu/Dosa Batter Fritters




Ingredients:

Dosa Batter - 2 cups
Rice Flour - 2 tbsps
Semolina/Rava - 2 tbsps
Green Chillies - 2
Coriander Leaves, chopped - 3 tbsps
Curry Leaves - 5
Cumin Seeds - 1/2 tsp
Salt to taste (check before you add if dosa batter already has salt)
Oil for deep frying


Method:


  1. In a mixing bowl, mix rice flour, semolina and dosa batter well. Keep aside for 2 hours.
  2. In a blender, shred green chillies, curry leaves and coriander leaves together by pulsing them.
  3. Add the shredded greens, cumin seeds to the batter.
  4. Add salt if required. Mix well.
  5. Heat oil.
  6. Drop small portions of the batter and fry until golden brown.
  7. Serve hot with peanut chutney.



Peanut Chutney


Ingredients:

Peanuts - 1 cup
Green Chillies - 5
Corainder Leaves, chopped - 1/2 cup
Tamarind Extract - 2 tsps
Asafoetida - a pinch
Salt to taste

Method:

  1. Dry roast peanuts.
  2. Once cooled, remove the skin of peanuts.
  3. Blend together roasted peanuts, green chillies, coriander leaves, tamarind extract, asafoetida and salt using little water.
  4. Serve.