Pakashastra

Pakashastra

Thursday, October 31, 2013

Blueberry Cheesecake (No Egg / No Gelatin)


Ingredients :

For Filling:

Cream Cheese - 1 8oz (227gms) packet (must be at room temperature)
Sour Cream - 8 oz (227gms) (must be at room temperature)
Vanilla Extract - 1 tsp
Corn Flour - 1 tbsp
White Granulated Sugar - 1/2 cup
Fresh Blueberries - 1/2 cup
Salt - a pinch


For Crust:

Graham/Britannia Cracker Biscuits - 12 to 15 to make 1 1/2 cups crumbs
Soft Butter - 2 tbsps
Cinnamon Powder - 1 tsp


For Blueberry Topping/Sauce:

Fresh Blueberries - 1/2 cup
Granulated Sugar - 1/3 cup
Vanilla Extract - 1 tsp
Lemon Zest - 1 tsp
Lemon Extract/Juice - 2 tbsps
Corn Flour - 1 tsp
Salt - a pinch


Method:

Preparing Blueberry Topping/Sauce:

  1. Dilute corn flour in 4 tbsps of water in a sauce pan.
  2. Add granulated sugar, salt, lemon zest and lemon juice. Mix well.
  3. Place the pan on the flame and mix.
  4. Now add 1/4 cup of blueberries and vanilla extract. Cook for 5 minutes, mashing the blueberries gently, until it thickens.
  5. Now add remaining 1/4 cup of blueberries and cook for another 2 minutes.
  6. Turn off the flame and let it cool down.
  7. Freeze until use.

Preparing Crust:
  1. Take cracker biscuits in a zip-lock bag, and crush them into crumbs using a rolling pin.
  2. Melt butter.
  3. In a bowl, mix together melted butter, cracker biscuit crumbs and cinnamon powder. Mix well.
  4. Spread this mixture evenly on a springform tin. Using a flat bottomed tumbler, press the mixture down to form a tight even layer.
  5. Refrigerate for atleast 30 minutes.

Preparing the Filling:
  1. Preheat the oven to 190 degrees C /375 F.
  2. Dilute corn flour in 2 tbsps of water.
  3. Cream together sugar and cream cheese until fluffy.
  4. Add diluted corn flour and vanilla extract. Mix well.
  5. Add sour cream and blueberries. Mix until well combined.
  6. Remove the springform tin from the freezer and pour the filling on top of the crust.
  7. Shake the tin carefully to set the filling evenly in the tin.
  8. Bake for 60 minutes.
  9. Remove the tin from the oven and let it cool down completely.
  10. Cover the springform with a cling wrap and refrigerate for 4-5 hours.
  11. Open the springform egde carefully.
  12. Cut the cheesecake into wedges and pour thr blueberry topping/sauce. 
  13. Serve.

Wednesday, October 30, 2013

Carrot Cupcake



Ingredients:

All Purpose Flour - 1 1/3 cups
Carrots, grated -
Apple - 1
Canola Oil - 2/3 cups
White Granulated Sugar - 2/3 cups
Vanilla Extract - 1 tsp
Baking Soda - 1 tsp
Cinnamon Powder - 1 tsp
Salt - 1/4 tsp
Ener-G Egg Replacer - 4 tsps diluted in 8 tbsps warm water


Method:

  1. Preheat oven to 180 degrees C/350F.
  2. Line a muffin mould with cupcake liners.
  3. Peel apple and cut into pieces.
  4. Blend apple pieces into smooth puree.
  5. In a bowl, mix flour, baking soda, cinnamon powder and salt.
  6. Whisk together diluted egg replacer, canola oil and sugar.
  7. Add vanilla essence, apple puree and grated carrot. Mix until well combined.
  8. Add the dry ingredients into the mixed wet ingredients. Mix gently until just combined. Do not over mix.
  9. Pour 2 tbsps of batter into each cupcake liner or until the liner is half filled.
  10. Bake for 25-30 minutes or until the skewer inserted into a cake comes out clean.
  11. Remove the muffin mould out from the oven and place it on a wire wrack. Let it cool down.
  12. Serve. I personally feel the cup cakes taste the best the next day.

Monday, October 28, 2013

Corn Meal / Makki ki Roti




Ingredients:

Corn Meal (coarse powder) - 4 cups
Whole Wheat Flour - 1/4 cup
Cumin Seeds - 2 tsps
Salt to taste


Method:

  1. In a large mixing bowl, mix corn meal, whole wheat flour, cumin seeds and salt with approximately 2 to 3 cups of water.
  2. Set aside for 30 minutes.
  3. Divide the dough into medium orange sized balls.
  4. Cut an aluminium foil into a 10" square piece.
  5. Place a dough ball in the centre of the foil.
  6. Spread the dough ball into thin disc.
  7. Carefully invert the foil to place disc on a preheat griddle. 
  8. Set the flame to medium and let it roast.
  9. Now flip the side and roast the other side.
  10. Serve hot topped with butter along with Sarson ka Saag or Baingan Bartha.
  11. Repeat the same for remaining dough.
Notes:
  1. I used the corn meal with coarse powder texture. Hence I used whole wheat flour to bind the dough lightly.
  2. If you are using fine corn meal, there is no need to use whole wheat flour.
  3. The dough prepared as above, cannot be rolled into dough balls, as the corn meal does not bind tightly. You have to take medium orange sized portion of the dough and round it little bit using your palms.
  4. Adding more whole wheat flour will bind the dough better, but will lose the flavor of corn.

Saturday, October 26, 2013

Strawberry Kheer


Ingredients:

Fresh Strawberries - 15
Rice Rava / Cracked Raw Rice - 1/2 cup
Whole Milk, bolied and cooled - 6 cups
White Granulated Sugar - 1 1/2 cups
Cardamom Powder - 1 1/2 tsps
Strawberry Essence - 1 tsp
Chopped Dry Fruits (Cashew nuts, almonds, raisins) - 1/4 cup


Method:

  1. Cut strawberries into thin slices.
  2. Mix rice rava with cooled milk in a large pan.
  3. Place the pan on medium flame. Keep stirring continuously to avoid the rice rava from sticking to the bottom and getting charred.
  4. When the rice rava becomes soft and the milk thickens, add sugar and cardamom powder.
  5. Cook for 4-5 mins until it thickens and is well combined.
  6. Add strawberry essence. Mix well and turn off the heat.
  7. Add strawberry slices. Mix well.
  8. Add dry fruits. Mix well.
  9. Once cooled refrigerate until you serve.
  10. Serve chilled.


Notes:
  1. To make the cracked raw rice at home, wash the rice and then spread the rice grains on a thick cotton cloth. Let it dry. In a blender, make a coarse powder.

Friday, October 25, 2013

Kaju Masala


Ingredients:

Cashew Nuts/ Kaju, broken - 1 1/4 cups + 2 tbsps
Capsicum - 1 (optional)
Onions - 5
Tomatoes - 5 (same size as onions used)
Green Chilli - 2
Poppy Seeds - 2 tsps
Cumin Seeds - 1 1/2 tsps
Garam Masala Powder - 1 1/2 tsps
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 3/4 tsp
Red Chilli Powder - 1 tsp
Dry Fenugreek Leaves / Kasoori Methi - 2 tbsps
Hot Milk - 1/4 cup
Sugar - 1 tsp
Salt to taste
Vegetable Oil - 3 tbsps

For Garnishing:

Coriander Leaves


Method:

  1. Soak 2 tbsps broken cashew and poppy seeds in hot milk for 2-3 hours.
  2. Cut 4 onions and 4 tomatoes into 1" squares.
  3. Chop 1 onion and tomato. Keep aside.
  4. Chop capsicum, if using. Keep aside.
  5. Heat 1 tbsp oil in a pan.
  6. Add onion squares and saute until translucent.
  7. Now add tomato squares and saute until soft ans mushy. Turn off the heat. Once it cools down, blend it into a smooth paste.
  8. Meanwhile, heat remaining oil in another pan.
  9. Add cumin seeds.
  10. When the cumin seeds start crackling, add slit green chillis and chopped onions. Saute until onion turns translucent in color.
  11. Now add chopped capsicum and broken cashew nuts. Saute until capsicum is soft.
  12. Add chopped tomatoes and saute until they are soft and oil starts separating.
  13. Add the blended onion-tomato paste and mix well. Cook on low flame.
  14. Add cumin powder, coriander powder, turmeric powder, red chilli powder, garam masala powder, salt and sugar. Mix and continue to cook on low flame.
  15. Blend soaked cashew nuts and poppy seeds into a smooth paste. 
  16. Add the cashew nuts+poppy seeds paste to the cooking gravy. Mix well.
  17. Adjust the consistency of the gravy by adding approx. 1 cup of water. Mix well and continue to cook until it thickens slightly and is well combined.
  18. Rub kasoori methi between your palms and sprinkle the powder on the gravy. Mix well.
  19. Garnish with coriander leaves.
  20. Serve hot with rotis, phulkas, naans, etc.

Thursday, October 24, 2013

Veg Roll-Ups



Ingredients:

Whole Wheat Roll-Up Sheets - 4
Onions - 2
Carrot Juliennes- 1/2 cup
French Beans Juliennes - 1/2 cup
Cabbage, shredded - 1/2 cup
Capsicum Juliennes - 1/2 cup
Sweet Corn nibblets - 1/2 cup
Cheese Singles - 2
Tomato Salsa - 1/2 cup (I used ready made salsa)
Peppercorn, crushed - 1 tsp
Olive Oil - 2 tbsps
Salt to taste


Method:

  1. Slice onions.
  2. Cut each cheese single into 4 vertical strips.
  3. Heat oil in a pan.
  4. Add onion slices. Saute for a minute.
  5. Add capsicum, carrot, french beans juliennes, shredded cabbage and sweet corn nibblets. Saute until the vegetables are soft but firm; al dente
  6. Add crushed peppercorns, salt and cheese single strips. Saute for half a minute. Turn off the heat.
  7. Add salsa. Mix well.
  8. Heat both sides of a Roll-Up sheet, on a preheated griddle.
  9. Lay a Roll-Up sheet on a flat surface.
  10. Place a cup of vegetable mixture on one end of the sheet, along the length.
  11. Roll the sheet tightly to cover the vegetable stuffing, fold along the breadth so that one end is closed.
  12. Now roll till the other end, along the length.
  13. Wrap the bottom end of the roll-up with a kitchen tissue, if required.
  14. Serve hot with tomato sauce.

Tuesday, October 22, 2013

Purple Cabbage Curry


Ingredients:

Purple Cabbage - 500gms
Green Peas, boiled - 3/4 cup (can use fresh green peas)
Onions - 2
Green Chilli - 2
Dry Mango Powder/Amchoor - 2 tsps
Kasoori Methi - 1 1/2 tbsps
Red Chilli Flakes - 2 tsps
Cumin Seeds - 1 tsp
Vegetable Oil - 1 tbsp
Curry Leaves - 5
Asafoetida Powder - a pinch
Salt to taste


Method:

  1. Chop onions into vertical slices.
  2. Shred cabbage.
  3. Heat oil in a pan.
  4. Add cumin seeds. 
  5. When cumin seeds start sizzling, add asafoetida powder and curry leaves. Saute for half a minute.
  6. Add slit green chillis. Saute for half a minute.
  7. Add onions slices and saute until the color changes to translucent.
  8. Now added shredded cabbage and salt.
  9. Sprinkle very little water and cook covered until it softens.
  10. Now add boiled green peas. Mix well.
  11. When all the water evaporates, add dry mango powder, red chilli flakes and kasoori methi. Mix well and turn off the heat.
  12. Serve hot with phulkas, rotis, etc.,

Monday, October 21, 2013

Lemon Cake




Ingredients:

All Purpose Flour (Maida) - 1 1/2 cups
Granulated White Sugar - 3/4 cup
Yoghurt/Curd - 1 cup
Milk - 1/8 cup
Canola/Vegetable Oil - 1/2 cup
Lemon Extract/Juice - 1 tbsp
Lemon Zest - 1 tsp
Tutti Frutti - 1/4 cup (optional)
Baking Powder - 1 1/4 tsp
Baking Soda - 1/2 tsp
Salt - 1/4 tsp


Method:

  1. Preheat the oven to 180 degrees C/350 F.
  2. Grease and dust a 8" square cake tin.
  3. Toss tutti frutti into the flour. Keep aside.
  4. Whisk curd and sugar together.
  5. Add baking powder, baking soda and salt. Mix it and keep it aside for 1-2 minutes. The curd will become frothy now.
  6. Add oil, lemon extract, lemon zest and milk. Mix well.
  7. Add flour to the wet ingredients. Mix until well combined. Do not over mix.
  8. Pour the batter into the prepared tin.
  9. Bake for 20-25 minutes or until the skewer inserted in the centre of the cake comes out clean.
  10. Remove the tin from the oven, place it on a wire rack to cool down.
  11. Unmould, cut and serve.

Sunday, October 20, 2013

Vermicelli Bhath


Ingredients:

Roasted Vermicelli - 2 cups
Onion - 1
Carrots - 2
French Beans - 4
Capsicum - 1
Fresh Green Peas - 1/4 cup
Green Chilli - 2
Ginger, minced - 1 tsp
Turmeric Powder - 1/4 tsp
Peanuts - 1/8 cup
Cashew nuts - 1/8 cup
Bengal Gram - 2 tbsps
Black Gram - 1 1/2 tbsps
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Dry Red Chilli - 1
Curry Leaves - 5
Dessicated Coconut - 3 tbsps
Vegetable Oil - 2 tbsps
Ghee - 1 tbsp
Salt to taste

For Garnishing:

Coriander Leaves



Method:

  1. Chop onion, carrot, french beans and capsicum.
  2. Slice green chillis.
  3. Take 3 1/2 cups of water in a pan, add chopped carrots and french beans. Bring the water to boil.
  4. Meanwhile, heat oil in a pan.
  5. Add peanuts and cashew nuts.
  6. When peanuts start crackling, add bengal gram, black gram, cumin seeds, mustard seeds, dry red chilli pieces and curry leaves.
  7. When mustard seeds start crackling, add slit green chillis and minced ginger. Saute for half a minute.
  8. Add chopped onion and capsicum. Saute until onion turns translucent in color.
  9. Add roasted vermicelli, salt and turmeric powder. Mix well.
  10. Pour the boiling water, mix well and cook covered.
  11. When vermicelli is cooked and all the water is evaporated, add dessicated coconut and ghee. Mix gently until well combined.
  12. Garnish with coriander leaves.
  13. Serve hot.


Saturday, October 19, 2013

Bajra / Sajje / Pearl Millet Roti


Ingredients:

Bajra / Sajje / Pearl Millet Flour - 2 1/2 cups + for dusting
Water - 1 cup (approximately)
Salt to taste


Method:

  1. Boil water.
  2. In a large mixing bowl, take bajra flour and salt.
  3. Add 3/4 cup of hot water. Mix with a fork.
  4. Once it cools down to handle with your palm, knead it into a smooth dough. The dough must be soft and pliable but not stick to your palm. Add the remaining water, only if required.
  5. Make large lemon sized dough balls.
  6. Heat a griddle.
  7. Sprinkle some flour on a flat surface or chakla.
  8. Dust a dough ball with flour and place it on the chakla. 
  9. Dust your palm slightly and using the heel of your hand, beat the dough ball, slowly sliding your palm to spread it into thin disc.
  10. Dust the disc with little flour if required.
  11. Carefully remove the disc from the chakla and place it on the preheated griddle.
  12. When small bubbles appear, flip the side and roast until small brown specks are formed.
  13. Remove from griddle and place it directly on full flame to fluff it up.
  14. Top it butter and serve hot with lahsun ki chutney or any gravy/curry of your choice.

Lehsun ki Chutney / Garlic Chutney


Ingredients:

Garlic Pods - 1 1/2 (approx. 10 to 12 large garlic cloves)
Red Chilli Powder - 1 1/2 tsps
Lemon Extract - 1 tbsp
Dessicated Coconut - 1 tbsp (optional)
Salt to taste

Method:

  1. Peel garlic cloves.
  2. Blend all the ingredients into smooth paste using 1 tbsp water. I used dessicated coconut to reduce the pungency of garlic. You can exclude dessicated coconut, if you like the strong flavor of garlic.
  3. Serve.

Friday, October 18, 2013

Mushroom Kadai



Ingredients:

Button Mushrooms - 250gms
Capsicum - 1 large
Onions - 3
Tomatoes - 5 large
Green Chilli - 2
Ginger Garlic paste - 2 tsps
Bay Leaf - 1
Dry Fenugreek Leaves/Kasoori Methi - 2 tbsps
Turmeric Powder - 1/2 tsp
Sugar - 2 tsps
Salt to taste
Oil - 3 tbsps

For Masala:

Dry Red Chillis - 4
Coriander Seeds - 1 1/2 tbsps
Cumin Seeds - 1 tsp
Peppercorns - 1 tsp

For Garnishing:

Coriander Leaves


Method:

  1. Dry roast all the ingredients for masala separately. Once cooled, blend it into fine powder. Keep aside.
  2. Chop 2 onions.
  3. Cut capsicum and 1 onion into 1" square pieces.
  4. Cut mushrooms.
  5. Blend tomatoes into smooth puree. Keep aside.
  6. Heat a pan, add kasoori methi and roast for half a minute. Immediately transfer it into a bowl.
  7. Heat 2 tbsps oil in a pan.
  8. Add bay leaf. When the color of the leaf changes, add chopped onions and ginger garlic paste. Saute until onion changes translucent in color.
  9. Add tomato puree, salt , turmeric powder, blended masala powder and sugar. Saute until oil starts separating from the mixture.
  10. Meanwhile, in another pan, heat 1 tbsp oil.
  11. Add slit green chillis and saute for a minute.
  12. Add capsicum pieces and saute for 2-3 minutes. 
  13. Now add mushroom pieces and saute for another 2-3 minutes. 
  14. Add sauteed mushroom and capsicum to the onion-tomato mixture. Mix well. Continue to cook on low until all the water content, if present, evaporates.
  15. Rub the roasted kasoori methi between palms to powder them and add this to the cooking vegetables. Mix well.
  16. Garnish with coriander leaves.
  17. Serve hot with rotis, phulkas or naans.

Thursday, October 17, 2013

Capsicum and Sweet Corn Sandwich


Ingredients:

Brown Bread Slices - 6
Green Capsicum, chopped - 1 cup
Sweet Corn nibblets - 3/4 cup
Onion, chopped - 3/4 cup
Mayonnaise - 2 tbsps
Mustard Sauce - 2 tsps
Crushed Peppercorns - 1 tsp
Oilve Oil - 2 tsps
Soft Butter - 2 tsps
Salt to taste



Method:

  1. Heat oil in a pan.
  2. Add chopped onions and saute until the color changes.
  3. Now add chopped capsicum and sweet corn. Saute for 3-4 minutes.
  4. Sprinkle salt and crushed peppercorns. Mix well.
  5. Add mayonnaise. Mix well and turn off the heat.
  6. Now add mustard sauce and mix until well combined.
  7. Spread the prepared vegetable mixture on a bread slice.
  8. Top it with another bread slice.
  9. Smear 1/2 tsp butter on the outer side of both the bread slices.
  10. Roast both sides on a preheated griddle at low flame until golden brown. Or you can grill the sandwich.
  11. Repeat the same for remaining bread slices.
  12. Cut it diagonally.
  13. Serve hot with tomato ketchup/sauce.

Wednesday, October 16, 2013

Mooli Bhaji



Ingredients:

White Radish/Mooli with leaves - 5
Onion - 1 large
Green Chilli - 1
Carom Seeds/Ajwain - 1 tsp
Red Chilli Flakes - 1 1/2 tsps
Turmeric Powder - 3/4 tsp
Dry Mango Powder/Amchur - 1 1/2 tsps
Asafoetida Powder - 1/4 tsp
Vegetable Oil - 1 tbsp
Salt to taste


Method:

  1. Separate the leaves from radish. Discard leaves that have turned yellow in color. Wash the leaves thoroughly under running water. 
  2. Peel radish and cut them into pieces.
  3. Chop the radish leaves.
  4. Chop onions and green chilli.
  5. With enough water, boil radish pieces and chopped leaves. Cook until the radish pieces are soft but  still hold shape.
  6. Meanwhile, heat oil in a pan.
  7. Add carom seeds. When the seeds start sizzling, add asafoetida powder. Saute for a few seconds.
  8. Now add chopped onions and green chillis. Saute until onion turns translucent.
  9. Add turmeric powder, red chilli flakes, dry mango powder and salt.
  10. Strain out excess water from cooked radish. This water can be used later for making rotis, sambhar or cooking dal.
  11. Add the cooked radish and leaves to sauteed onion. Mix well and cook covered for 3-4 minutes.
  12. Serve hot with rotis or phulkas.

Tuesday, October 15, 2013

Goujas


Ingredients:

All Purpose Flour (Maida) - 1 1/2 cups
Corn Flour - 2 tsps
Rice Flour - 1/2 cup (for dusting)
Water - 1/2 cup (approx)
Powdered Sugar - 1 1/2 cups
Cardamom Powder - 2 tsps
Solidified ghee - 1/2 cup
Salt to taste
Oil for deep frying

Method:


  1. In a clean dry bowl mix together powdered sugar and cardamom powder. Keep aside.
  2. In another bowl, mix maida, corn flour, salt and water. Knead into a smooth but tight dough. Sprinkle a few more drops of water while kneading the dough, but only if required. 
  3. Take small portions of the dough and make gooseberry sized balls.
  4. Heat oil in a pan.
  5. Dust a dough ball with generous amount of rice flour and roll it into very thin disc. Dusting the rice flour helps to separate the layers while deep frying.
  6. Smear 1/4 tsp ghee evenly on the disc.
  7. Draw vertical lines using a sharp knife as shown in the picture below.
  8. Now carefully roll the disc and twist it gently.

  9. Deep fry in oil until golden brown on low flame.
  10. Immediately dust it with powdered sugar mixture. 
  11. Repeat this with the remaining dough.
  12. Serve.
  13. Once cooled to room temperature, store in air tight container