Pakashastra

Pakashastra

Saturday, November 30, 2013

Vada Sambhar



Ingredients 

For Vada:

Black Gram / Split Urad Dal - 1 cup
Coconut, finely chopped - 1/4 cupGreen Chillis - 5
Curry Leaves - 15
Salt to taste
Oil for deep frying


For Sambhar:

Split Pigeon Peas / Toor Dal - 1/2 cup
Tomatoes - 2
Onions - 2
Tamarind Extract - 2 tsps
Sambhar Powder - 1 tbsp ( I used readymade MTR powder)
Turmeric Powder - 1/4 tsp
Jaggery, powdered - 2 tsps
Coconut, shredded - 1 tbsp
Salt to taste

For Seasoning Sambhar:

Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Asafoetida powder - 1/4 tsp
Curry Leaves - 8
Dry Red Chilli - 2
Oil - 2 tsps

For Garnishing:

Fine Sev - 1/2 cup (optional)
Coriander Leaves, chopped - 1/2 cup (optional)



Preparing Sambhar:

  1. Pressure cook toor dal until soft.
  2. Cut onions and tomatoes.
  3. Cook onion and tomato pieces in 4 cups of water.
  4. Add salt, jaggery powder, turmeric powder, tamarind extract and sambhar powder.
  5. Now add cooked toor dal.
  6. Let it boil for 15 to 20 minutes, on medium flame, until the quantity reduces to 3/4rth and the sambhar thickens.
  7. Now add shredded coconut and boil for 2 minutes.
  8. For seasoning, heat oil in a pan, add mustard seeds, cumin seeds, dry red chilli pieces and curry leaves.
  9. When mustard seeds start spluttering, add asafoetida powder. Mix well and add this to cooked sambhar.
  10. The sambhar is now ready.
  11. Take a large bowl, add 1 cup of the prepared sambhar and 2 cups of boiling water. Keep aside to soak the vadas.


Preparing Vada:
  1. Wash urad dal thoroughly and soak in water for 2-3 hours.
  2. Shred green chillis and curry leaves.
  3. Drain all the water from soaked urad dal.
  4. Blend urad dal and salt into smooth fluffy batter using very little water. The consistency of this batter must be such that if you drop a small amount of batter in a cup of water, the batter must float or if you scoop out some batter with your fingers, it must hold shape.
  5. Transfer the batter onto a mixing bowl.
  6. Add chopped coconut, shredded green chillis and curry leaves. Mix until well combined.
  7. Heat oil in a pan.
  8. Wet your both your palms and using one palm scoop out ping-pong sized portion of the batter from the edge where the batter is in contact with the mixing bowl.
  9. Place the scooped batter on the other palm and flatten slightly to round shape and make a hole in the centre to resemble a doughnut.
  10. Slide this carefully into hot oil.
  11. Set the flame to medium and fry until crisp and golden brown.
  12. Immediately drop them in the bowl containing sambhar+boiling water mixture. Let it soak for 2-3 minutes.
Serving:
  1. Pour hot sambhar into serving bowls.
  2. Remove vadas, one-by-one, from sambhar+boiling water mixture and dunk 1 or 2 hot vadas in each bowl containing sambhar, depending on the size of the bowl and quantity of sambhar.
  3. Serve hot garnished with fine sev and coriander leaves.

Friday, November 29, 2013

Blueberry and Coconut Pudding


 

Serves: 8 people
Preparation Time: 10 minutes
Cook Time: 20 minutes


Ingredients:

Fresh Blueberries - 1 cup
Dessicated Coconut - 1 cup
Semolina - 1 cup
Ghee - 1 cup
White Granulated Sugar - 1 1/2 cups
Green Cardamom Powder - 1 tsp
Cashew nuts, broken - 1/4 cup
Almond Slivers - 1/4 cup
Salt - a pinch


Preparation:

  1. Wash blueberries and pat them dry.
  2. Measure all the ingredients and keep them ready.


Method:

  1. Heat 1 tbsp of ghee in a thick bottomed pan.
  2. Add semolina and roast on medium flame until they turn crisp. At this stage, semolina gives out a nice aroma and looks slightly white in color. While roasting, use a spatula, wooden/steel, to fry semolina and work fast - keep semolina moving, to avoid over-roasting them. 
  3. Immediately transfer the roasted semolina into a dry bowl.
  4. In the same pan, heat 2 tsps of ghee and roast cashew nuts until they turn slightly golden brown. Immediately transfer them into another bowl.
  5. Again, in the same pan, heat 1 tbsp ghee, add blueberries. Saute until they turn soft.
  6. Meanwhile, boil 2 cups of water in a separate pan or a vessel.
  7. Add sugar, salt and cardamom powder to the softened blueberries. Mix well.
  8. Pour the boiling water and half the quantity of remaining ghee.
  9. When all the sugar melts completely, add roasted semolina while stirring the mixture continuously in one hand. Mix well to remove any lumps.
  10. Cook covered on low flame until it thickens.
  11. Now add all the remaining ghee, dessicated coconut, roasted cashew nuts and almond slivers. Mix gently until the mixture starts forming a lump.
  12. Turn off the heat and transfer the pudding into a bowl.
  13. Serve hot.

Note:
  1. Once cooled, this pudding can be stored in an air-tight container for 2-3 days, if refrigerated. Microwave just before serving.
  2. If fresh blueberries are not available, you can use frozen blueberries or 2/3 cup of dried blueberries.
  3. You can replace dessicated coconut with fresh coconut. But the shelf life of the pudding will reduce.

Thursday, November 28, 2013

Nuchinunde with Hasi Gojju


Ingredients:

For Nuchinunde:

Split Pigeon Peas / Toor Dal - 1 cup
Bengal Gram - 1 cup
Split Yellow Moong Dal - 1 cup
Coriander Leaves, chopped - 1 cup ( or Dill / Fenugreek Leaves)
Ginger, grated - 2 tsps
Fresh Coconut, grated - 1 cup
Salt to taste

For Hasi Gojju:

Fresh Coconut - 1/4 cup
Curd - 1 cup
Fried Gram - 2 tbsps
Ginger, grated - 1 tsp
Green Chillis - 4
Salt to taste

For Seasoning Hasi Gojju:

Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Curry Leaves - 5
Oil - 1 tsp

Method:

Preparing Nuchinunde:

  1. Wash and soak toor dal, bengal gram and moong dal in water for 3-4 hours.
  2. Drain out all the water from dals and grind them into coarse paste along with ginger and green chillis, without using water.
  3. In a bowl, mix together the ground paste, chopped leaves, coconut and salt.
  4. Divide the dough into equal portions and make oval shaped dumplings.
  5. Steam these dumplings for about 15 minutes.
  6. Serve hot. 
Preparing Hasi Gojju:
  1. Blend together fresh coconut, fried gram, green chillis and ginger.
  2. Now add curd and salt. Blend until it is smooth and creamy.
  3. For seasoning, heat oil in a pan.
  4. Add mustard seeds, cumin seeds and curry leaves.
  5. When mustard seeds splutter, add this to the blended gojju.
  6. Serve with hot steamed nuchinunde.

Tuesday, November 26, 2013

Aloo Matar Rasedar


Ingredients:

Potatoes - 3 medium sized
Dried Green Peas - 1 cup (soaked in water overnight)
Ginger, grated - 1 tsp
Tamarind Extract - 2 tbsps
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Red Chilli Powder - 2 tsps
Turmeric Powder - 3/4 tsp
Jaggery, powdered - 2 tsps
Salt to taste

For Seasoning:

Black Gram - 1 tsp
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Dry Red Chillis - 2
Asafoetida Powder - a pinch
Bay Leaf - 1
Cloves - 4
Cinnamon - 1 inch long piece
Curry Leaves - 6
Green Chillis - 2
Sugar - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Oil - 2 tbsps

For Garnishing:

Coriander Leaves


Method:

  1. Peel and chop potatoes into 1/2 inch cubes.
  2. Slice green chillis.
  3. Heat oil in a pressure pan.
  4. Add black gram, mustard seeds, red chilli pieces and fenugreek seeds.
  5. When mustard seeds start spluterring, add bay leaf, cloves, cinnamon and curry leaves. Saute until they brown slightly.
  6. Now add asafoetida powder, red chilli powder and sugar. Saute until the sugar melts.
  7. Now add sliced green chillis. Saute for 1/2 minute.
  8. Add potato pieces, soaked green peas, grated ginger, coriander powder, cumin powder, red chilli powder, turmeric powder, jaggery powder, salt and tamarind extract. Mix well and saute for 2 minutes.
  9. Pour 4 cups of water.
  10. Cover the lid of the pressure pan and cook for 2 whistles or until potatoes and green peas are soft.
  11. Turn off the heat.
  12. Once all the pressure escapes from the pan, remove the lid.
  13. If you need a thicker gravy, gently mash a few potato pieces. If you need it watery, leave it as is.
  14. Garnish with coriander leaves.
  15. Serve hot with poori, phulka, etc. Best to be served on 'no onion no garlic' days.

Sunday, November 24, 2013

Medu Vada


Ingredients:

Black Gram / Split Urad Dal - 1 cup
Coconut, finely chopped - 1/4 cup
Peppercorns - 15 to 18
Green Chillis - 5
Curry Leaves - 15
Asafoetida Powder - 1/4 tsp
Salt to taste
Oil for deep frying


Method:

  1. Wash urad dal thoroughly and soak in water for 2-3 hours.
  2. Shred green chillis and curry leaves.
  3. Drain all the water from soaked urad dal.
  4. Blend urad dal with asafoetida and salt into smooth fluffy batter using very little water. The consistency of this batter must be such that if you drop a small amount of batter in a cup of water, the batter must float or if you scoop out some batter with your fingers, it must hold shape.
  5. Transfer the batter onto a mixing bowl.
  6. Add peppercorns, chopped coconut, shredded green chillis and curry leaves. Mix until well combined.
  7. Heat oil in a pan.
  8. Wet your both your palms and using one palm scoop out ping-pong sized portion of the batter from the edge where the batter is in contact with the mixing bowl.
  9. Place the scooped batter on the other palm and flatten slightly to round shape and make a hole in the centre to resemble a doughnut.
  10. Slide this carefully into hot oil.
  11. Set the flame to medium and fry until crisp and golden brown.
  12. Serve hot with coconut chutney and sambhar.



Thursday, November 21, 2013

Patrode / Patra


Ingredients:

Colocasia/Taro Leaves - 8
Raw Rice - 1 cup
Black Gram - 2 tbsps
Split Pigeon Peas/ Toor Dal - 2 tbsps
Bengal Gram - 2 tbsps
Coriander Seeds - 2 tbsps
Fenugreek Seeds - 1/2 tbsp
Cumin Seeds - 1/2 tbsp
Coconut, grated - 1/2 cup
Dry Red Chillis - 18 to 20
Tamarind - small lemon sized
Jaggery, powdered - 2 tbsps
Salt to taste
Oil for roasting - 1/4 cup (preferably, coconut oil)




Method:

  1. Wash and soak rice, black gram, toor dal, bengal gram, fenugreek seeds, coriander seeds and cumin seeds with enough water, for 3-4 hours.
  2. Wash the taro leaves.
  3. Carefully pat them dry with clean cloth.
  4. Using a sharp knife, remove the stem from each leaf without tearing the leaf. Set aside.
  5. Blend together grated coconut, dry red chillis and tamarind using very little water.
  6. Now add soaked ingredients, cumin seeds and salt. Blend using little water. The batter should be of dropping consistency and must have 'fine grain' or rava like texture.
  7. Add powdered jaggery and pulse the batter twice.
  8. Pour water into a steaming pot and place it on flame.
  9. Take a taro leaf and place it on a flat surface. If the leaves are all not of the same size, take the biggest leaf first.
  10. Flip the side - the lighter side up.
  11. Smear the batter all over the leaf to form a even layer.
  12. Place another leaf on top of the batter with lighter side up and smear the batter as in Step 11.
  13. Layer two more leaves as in step 11 & 12.
  14. Now fold the broader ends of the leaves, vertically, until 3/4rth, keeping the bottom tip as is.
  15. Now tightly roll the leaves from top all through to the tip of the leaves.
  16. Smear some batter all over the roll. 
  17. Repeat steps 10 -16 for the remaining leaves.
  18. If you have banana leaves available, you can roll these prepared rolls in banana leaves. If not, directly place them on a perforated plate of a steaming pot.
  19. When the water in the steaming pot comes to boil, place the rolls in the perforated plate in the steaming pot.
  20. Cover and cook for 30 minutes or until the rolls are cooked.
  21. Remove the lid of the steaming pot and let the rolls cool down, preferably to room temperature.
  22. Heat a griddle.
  23. Slice the rolls.
  24. Place the slices on hot griddle.
  25. Pour little oil on each slices and flip the sides.
  26. Roast on low flame.
  27. Now sprinkle oil on the other side of the slices and roast on low flame.
  28. Serve hot. 




Saturday, November 16, 2013

Arbi Methi / Taro Root with Fenugreek Leaves


Ingredients:

Taro Roots/Arbi/Arvi - 750gms
Fresh Fenugreek Leaves, chopped - 3 cups
Onion - 1 large sized
Tomato - 1 large sized
Green Chillis - 2
Cumin Seeds - 1 tsp
Red Chilli Falkes - 2 tsps
Dry Mango Powder / Amchoor - 1 1/4 tsps
Turmeric Powder - 1/2 tsp
Salt to taste
Vegetable Oil - 2 tbsps


Method:

  1. Wash taro roots thoroughly and pressure cook them for just one whistle.
  2. Once all the steam escapes from the cooker, open the lid, discard all the water from it and place the taro roots under running water.
  3. Peel off the taro roots and cut them into cubes. Cutting the roots into cubes when they are cooled to room temperature helps to retain their shape better.
  4. Chop onion, green chillis and tomato. Keep aside.
  5. Heat oil in a pan.
  6. Add cumin seeds. 
  7. When cumin seeds start sizzling, add chopped green chillis and onions. Saute until onion turns translucent in color.
  8. Add turmeric powder and salt. Give a good stir.
  9. Add cubed taro roots. Saute for 2-3 minutes.
  10. Sprinkle dry mango powder and mix gently.
  11. Now mix the chopped tomato and cook covered until tomatoes become soft.
  12. Add chopped fenugreek leaves and cook until the leaves wither.
  13. Sprinkle red chilli flakes and mix gently.
  14. Serve hot with phulkas or rotis of your choice.

Neer Dosa / Rice Crepe



Ingredients:

Sona Masoori Rice - 1 cup
Salt to taste
Ghee for each dosa (optional)


Method:

  1. Soak rice in water for 2 hours.
  2. Grind into a very smooth paste using little water.
  3. Add salt and mix well.
  4. Add approximately 3 more cups of water and get the batter to pouring consistency like that of milk.
  5. Heat a griddle preferably a cast iron griddle.
  6. If using the cast iron griddle, rub little oil on the heated griddle using a halved onion/potato or a pumpkin stem.
  7. Take half a ladle of batter and splash it on the heated griddle to form a very thin layer.
  8. Take a little more batter in the ladle and splash the batter over the uncovered area of the griddle.
  9. Cover the griddle and cook for a minute.
  10. Now remove the cover and let the dosa roast little bit.
  11. When the dosa leaves the edges, carefully pull it off the griddle.
  12. Serve hot topped with ghee along with onion/garlic coconut chutney and/or coconut jaggery mixture.

Friday, November 15, 2013

Toor Dal / Togari Bele Chutney


Ingredients:

Split Pigeon Peas/Toor Dal/Togari Bele - 1/2 cup
Coconut, grated - 1 cup
Dry Red Chilli - 7 (adjust according to taste)
Tamarind Extract - 1 tbsp
Vegetable Oil - 1/2 tsp
Salt to taste

For Seasoning:

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


Method:

  1. Dry roast toor dal, on medium flame, until the color changes. Take care not to burn dal.
  2. Hear 1/2 tsp oil in a pan.
  3. Roast dry red chillis.
  4. Coarsely blend together, roasted dal, dry red chillis, tamarind extract and salt adding 2-3 tbsps water.
  5. Transfer chutney into a serving bowl.
  6. Heat oil in a pan.
  7. Add black gram, mustard seeds, cumin seeds, red chilli pieces and curry leaves.
  8. When mustard seeds start crackling, add asafoetida powder. 
  9. Add the seasoning to the chutney. Mix well.
  10. Serve with hot steamed rice and ghee.

Wednesday, November 13, 2013

Mixed Fruit Sasive


Ingredients:

Apple, chopped (Green/Red)  - 1 cup
Banana, chopped - 1 cup
Pineapple, chopped - 1 cup
Sweet Lime/Mosambi, chopped - 1 cup
Blueberries - 1/4 cup
Dry Fruits, chopped (Cashew nuts, almonds, raisins, apricots) - 1 cup
Granulated Sugar - 1 cup
Fresh Coconut, grated -1/2 cup tightly packed
Mustard Seeds - 3/4 tsp
Red Chilli Powder - 1 tsp
Salt - a pinch

 
Method:

  1. Mix all the fresh fruits and dry fruits in a bowl. 
  2. Add sugar. Mix well. Keep aside.
  3. Blend together coconut, mustard seeds and red chilli powder into a coarse paste using very little water.
  4. Add this to the fruits. Mix well.
  5. Serve chilled.
Note: You can add any other fruits like grapes(red/green/black), mango, orange, pear, pomegranate, etc.,
     

Tuesday, November 12, 2013

Beetroot Parantha


Ingredients:

For Stuffing:

Beetroots - 4 medium sized
Green Chillis - 3
Coriander Leaves - 7 stalks
Dry Mango Powder/Amchoor Powder -1 tsp
Sesame Seeds - 1 tbsp
Cumin Seeds - 2 tsps
Vegetable Oil - 2 tsps
Salt to taste

For Dough:

Whole Wheat Flour - 2 cups
Salt to taste

Ghee/Oil for roasting each parantha
Whole Wheat Flour for dusting

Method:

  1. Peel and grate beetroots. Keep aside.
  2. Shred green chillis and coriander leaves.
  3. In a mixing bowl, take wheat flour and salt. Knead into a smooth dough using water. The dough must be pliable.
  4. Heat oil in a pan.
  5. Add cumin seeds. 
  6. When cumin seeds sizzling, add grated beetroot. Cook until beetroot turn soft.
  7. Add shredded green chillis and coriander leaves. Mix well.
  8. Add dry mango powder, salt and sesame seeds. Mix well. Let it cool down.
  9. Divide the dough and stuffing mixture into equal number of ping-pong ball sized balls.
  10. Dust a dough ball with some flour and roll into a small disc. 
  11. Place a stuffing mixture ball in the centre of the disc.
  12. Bring the edges of the dough ball's disc together to cover the stuffing mixture and roll it into a ball.
  13. Dust it with some flour and roll it into a thick disc. Do not put too much pressure on the rolling pin.
  14. Place it on a preheated griddle.
  15. When small brown specks form at the bottom, flip the side and roast until the brown specks are formed on the other side.
  16. Sprinkle little ghee/oil both sides.Flip sides a couple of times.
  17. Serve hot with dal or pickle and curd. 
     

Monday, November 11, 2013

Bharwan Parwal / Stuffed Pointed Gourd




Ingredients:

Parwal / Pointed Gourd - 12
Onion - 1
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Asafoetida Powder - a pinch
Red Chilli Powder - 1 1/2 tsps
Turmeric Powder - 1 tsp
Curry leaves - 8
Vegetable oil - 4 tbsps
Salt to taste



For Stuffing:

Boiled Potatoes - 2
Onion - 1
Ginger Garlic Paste - 2 tsps
Garam Masala Powder - 2 tsps
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Tamarind Extract - 2 tsps
Jaggery, powdered - 1 tbsp
Dessicated Coconut - 2 tbsps
Fennel Seeds - 1 1/2 tsps
Vegetable Oil - 2 tsps
Salt to taste



Method:

  1. Peel and mash potatoes.
  2. Chop onion.
  3. Heat oil in a pan.
  4. Add fennel seeds. 
  5. When fennel seeds start sizzling, add chopped onion and ginger garlic paste. Saute until onion turns translucent in color.
  6. Add mashed potatoes, dessicated coconut, garam masala powder, turmeric powder, red chilli powder, tamarind extract, powdered jaggery and salt. Mix well and turn off the heat. Keep aside.
  7. Wash the pointed gourds.
  8. Using a peeler, lightly scrape the gourds. Do not remove the peel.
  9. Remove the two ends of each gourd.
  10. Make deep cut from one end to the other. Take care not to cut the gourd into two. 
  11. Stuff each gourd with 2 tsps of stuffing mixture through the slit made from end to end. Keep aside.
  12. Heat 4 tbsps oil in a flat bottomed pan.
  13. Add cumin seeds and mustard seeds along with curry leaves.
  14. When mustard seeds start crackling, add asafoetida powder. Give a good stir.
  15. Add turmeric powder, red chilli powder and salt. Mix well.
  16. Place all the stuffed gourds in the pan, cover and cook on low flame, until they are cooked at the bottom and slightly roasted. 
  17. Now flip side of all the gourds. Cook until they turn soft and slightly roasted.
  18. Turn off the flame. 
  19. Garnish with coriander leaves.
  20. Serve hot with phulkas, rotis, etc.,

Friday, November 8, 2013

Zucchini Cake


Ingredients:

All Purpose Flour (Maida) - 2 cups
Zucchini - 1 large sized
Lemon Zest - 1 tsp
Raisins - 1/4 cup
White Granulated Sugar - 1 3/4 cups
Canola Oil - 3/4 cup
Baking Soda - 2 tsps
Baking Powder - 1/2 tsp
Cinnamon Powder - 1 1/2 tsps
Salt - 1 tsp
Ener-G Egg Replacer - 6 tsps diluted in 8tbsps of warm water
Vanilla Extract - 2 tsps


Method:

  1. Grate zucchini. Keep aside for 15-20 minutes.
  2. Squeeze out all the water from grated zucchini. Keep aside.
  3. Preheat the oven to 180 degrees C/350 F.
  4. Grease and dust two 6 1/2 inch square tins or one 9x12 cake tin.
  5. In a bowl, mix all purpose flour, baking soda, baking powder, salt, cinnamon powder and raisins.
  6. In another bowl, whisk together diluted egg replacer and sugar.
  7. Add vegetable oil and mix until it becomes creamy.
  8. Add vanilla extract, lemon zest and grated zucchini. Mix well.
  9. Add the dry ingredients and mix until combined.
  10. Pour the batter into the prepared cake tins.
  11. Bake for 40 - 45 minutes or until the skewer inserted in the centre of the cake comes out clean.
  12. Let it stand in the oven for 10 minutes.
  13. Remove from the oven, place the tins on a wire rack.
  14. Once the cake is cooled, unmould, cut and serve.