Pakashastra

Pakashastra

Tuesday, December 31, 2013

Vanilla Sponge Cake - Type II


Ingredients:

All Purpose Flour - 3 cups
Thick Curd - 2 cups
Sugar - 1 1/2 cups
Canola Oil - 1 cup (or any other vegetable oil)
Vanilla Essence - 1 1/2 tbsps
Baking Powder - 3 tsps
Baking Soda - 1 tsp
Salt - 1/2 tsp
Milk - 1/8 cup
Blueberries - 2 cups (optional)




Method:

  1. Preheat the oven to 180 degrees C/350 F.
  2. Grease and dust cake tins.I used one 8.5" x 4.5" loaf tin and one 7" round tin.
  3. In a bowl, take curd and beat it until it is smooth and there is no lump.
  4. Add sugar and beat until the sugar melts.
  5. Now add baking powder, baking soda and salt to the curd mixture. Set aside for 3-4 minutes until it becomes frothy.
  6. Pour oil and vanilla essence. Mix gently until well combined. Do not over mix as the air captured in the mixture might be lost.
  7. Fold in all purpose flour, using a spatula. Mix gently until well combined. Do not over mix.
  8. If you want to add blueberries, take them in a bowl, add 2 tsps of all purpose flour and mix such that the blueberries are well dusted with the flour. This will avoid the blueberries from sinking at the bottom of the cake while baking.
  9. Add these dusted blueberries to the cake batter and mix gently.
  10. Pour the cake batter into the prepared cake tins.
  11. Bake for approximately 40 minutes or until the skewer inserted in the centre of the cake comes out clean.
  12. Remove the cake tins from the oven and smear little milk on top of the cakes using an pastry brush. This will give a glossy, golden brown color to the cake. 
  13. Place the cake tins in the oven and bake for another 5 minutes.
  14. Remove the cake tins from the oven and place them on a wire rack to cool down.
  15. Unmould and cut into desired shape.
  16. Serve.
Note:
  1. You can replace blueberries with raisins, tutti frutti, chocolate chips, candied fruit peels, etc.




Tuesday, December 24, 2013

Komola Kheer


Ingredients:

Tapioca Pearls/Sago/Sabudana - 1 cup
Valencia Oranges - 2
Whole Milk - 3 cups
Sugar - 1 cup
Cardamom Powder - 3/4 tsp
Salt - a pinch
Cashew Nuts - 10
Raisins - 10
Ghee - 1 tsp


Method:

  1. Dry roast sabudana for 2-3 minutes, stirring continuously.
  2. Boil sabudana with 3 cups of water until they turn transparent in color. Keep stirring occasionally to avoid charring.
  3. Meanwhile, peel oranges and separate the segments.
  4. Discard the transparent skin and seeds from each segment, cut them into small pieces. Keep aside.
  5. When sabudana turn transparent, add sugar and cook until the sugar melts.
  6. Pour milk, set the flame to medium and let it cook until it starts thickening. Keep stirring frequently to avoid charring.
  7. Meanwhile, heat ghee in a pan, add cashew nuts and raisins, roast for a minute.
  8. When the milk thickens little bit, turn off the heat.
  9. Add salt. Mix well.
  10. Now add orange pieces and mix well.
  11. Add roasted cashew nuts and raisins.
  12. Serve hot.

Note:
  1. Valencia Oranges are sweeter oranges and resemble Sweet Lime. If these oranges are not available, you can try Sweet Limes or use the regular oranges. You might want to increase the quantity of in case the oranges that you use are very sour.
  2. Adding salt to any sweet dish gives a strong sweet flavor.
  3. You can replace sabudana with rice.

Saturday, December 21, 2013

Channa Masala Pulao





Ingredients:

Basmati Rice - 1 1/2 cups
Garbanzo/Chickpea/Channa - 1 cup
Firm Tofu - 100 gms (optional)
Onions - 2
Garlic, minced - 1 tsp
Ginger, minced - 1tsp
Tomato - 1
Cumin Seeds - 1 1/2 tsps
Star Anise - 2
Bay Leaf - 1
Dry Fenugreek Leaves/Kasoori Methi - 1 tbsp
Cinnamon - 1" long stick
Cloves, crushed - 4
Channa Masala Powder - 2 tbsps
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Salt to taste
Vegetable Oil - 4 tbsps


For Garnishing:

Coriander Leaves


Method:

  1. Wash and soak chickpeas in water overnight.
  2. Pressure cook chickpeas for 3 whistles. At this stage, the chickpeas should be slightly harder than you would like to eat. 
  3. Wash and soak basmati rice in water for atleast 30 minutes.
  4. Chop onions and tomatoes.
  5. Chop tofu into small squares.
  6. Heat oil in a pressure pan.
  7. Add cumin seeds, star anise, bay leaf, cinnamon stick and cloves. 
  8. When cumin seeds start sizzling, add minced ginger and garlic. Saute for a minute.
  9. Now add chopped onions. Saute until onion turns translucent in color.
  10. Add chopped tomatoes, turmeric powder, red chilli powder and salt. Saute until they turn soft and oil start separating.
  11. Add cooked chickpeas, mix well. 
  12. Mix in channa masala powder, kasoori methi and tofu pieces. Saute for 2 minutes.
  13. Strain out all the water from rice and add this to the sauteed vegetable mixture.
  14. Pour 21/2 cups of water and pressure cook the rice. Set the flame to low and turn off the flame after 1-2 whistles.
  15. Once all the steam escapes from the pressure cooker, open the lid and let it stand for 5-10 minutes atleast to cool down. This avoid the rice from turning mushy when mixing.
  16. Gently mix the cooked rice.
  17. Garnish with coriander leaves.
  18. Serve hot with raita.



Tuesday, December 17, 2013

Osmania Biscuits


Ingredients:

All Purpose Flour - 300gms + for dusting
White Granulated Sugar - 120 gms + 1/2 tsp
Fresh Soft Butter - 226gms (2 sticks)
Vanilla Custard Powder - 20gms + 1/2 tsp
Milk Powder - 20gms
Milk - 40ml + 1/4 cup
Corn Flour - 20gms + 1/2 tsp
Salt - 6gms
Cardamom Powder - 1/2 tsp
Baking Powder - 1/2 tsp



Method:

  1. Preheat the oven to 180 degrees C/350F.
  2. Line two baking trays with butter paper. Dust it with little flour.
  3. In a small bowl, mix 1/4 cup milk, 1/2 tsp each of custard powder, corn flour and sugar. Mix well. Keep this milk mixture aside.
  4. In a bowl, take all purpose flour, custard powder, milk powder, corn flour, cardamom powder, salt and baking powder. Mix well using a fork or whisk.
  5. In a bowl, mix together butter and sugar. Mix until well combined.
  6. Add milk and mix thoroughly.
  7. Now add the flour mixture and knead into a smooth dough.
  8. Divide the dough into two equal potions and roll them into smooth dough balls.
  9. Dust a cleaned kitchen platform with some all-purpose flour. I prefer to use a thick plastic sheet instead of the kitchen platform.
  10. Place a dough ball and using a dusted rolling pin, gently roll it into a 1/2cm thick disc.
  11. Using a round shaped cookie cutter, cut the disc into small circles.
  12. Repeat this with all the remaining dough.
  13. Dip each circle in the milk mixture and place on the butter paper in the baking tray.
  14. Bake for 15 minutes.
  15. Let it stand for 10 minutes.
  16. Once cooled, serve.

Note:
  1. The biscuits might seem to be soft when baked for 15minutes. That is good, they will harden once they cool down to room temperature. Ensure that bottom side of the cookies has turned golden brown.
  2. Use fine granulated sugar.
  3. You can decrease the quantity of sugar by 20gms for saltier biscuits or increase by 20gms for sweeter biscuits.

Saturday, December 14, 2013

Coriander Leaves Pulao


Ingredients:

Basmati Rice - 2 cups
Fresh Coriander Leaves - 1 big bunch
Green Chillis - 4
Soya Chunks - 2 cups (optional)
Onion - 2 medium sized
Ginger  Garlic Paste - 1 tsp
Bay Leaf - 1
Star Anise - 2
Cinnamon Stick - 1" long
Cloves - 5
Fennel Seeds - 1 tsp
Red Chilli Flakes - 2 tsps
Lemon Juice - 2 tbsps
Salt to taste
Vegetable Oil - 4 tbsps


Method:

  1. Wash and soak basmati rice in water for 30 minutes to 1 hour.
  2. Boil soya chunks with enough water. When the water in boiled, replace the water and boil again until the soya chunks turn soft. Discard all the water and squeeze out water from soya chunks too as they will have absorbed a lot of water.
  3. Chop onions. 
  4. Discard the roots of coriander leaves and wash thoroughly.
  5. Blend coriander leaves and green chillis with little water and a pinch of salt. Adding salt avoids browning of blended greens.
  6. Heat oil in a pan.
  7. Add bay leaf, cinnamon, cloves, star anise and finally fennel seeds. Saute until the fennel seeds start sizzling.
  8. Add chopped onions and ginger garlic paste. Saute until onions turn translucent in color.
  9. Add blended green and saute until it thickens slightly.
  10. Strain out water from soaked rice and add the rice to the pan. Mix gently.
  11. Add 3 cups of water and boiled soya chunks. Cook until the grains are cooled but still hold shape; al dente. I prefer to pressure cook for one whistle.
  12. Once all the steam escapes from the pressure cooker, open the lid and transfer onto a large mixing bowl.
  13. Leave it open for a few minutes.
  14. Sprinkle red chilli flakes and lemon juice. Gently mix the rice until well combined.
  15. Serve hot with raita.

Note: You can replace soya chunks with sweet corn nibblets, paneer, tofu, kabuli chana, etc.,

Thursday, December 12, 2013

Marie Biscuit Crumble Cake

Ingredients:

Marie Biscuits - 300gms
Condensed Milk - 300 ml
Dessicated Coconut - 1/2 cup
Drinking Chocolate Powder - 1/4 cup
Chocolate Bar, grated - 1/4 cup (I used Dairy Milk Silk)
Cashew nuts, chopped - 1/4 cup
M&M Chocolate Candies - 1/4 cup (you can use Cadbury Gems instead)
Butter - 4 tbsps


Method:

  1. Powder biscuits using a blender.
  2. Melt butter and pour it into biscuit powder. Mix until well combined.
  3. Preheat oven to 180 degrees C/350 F.
  4. Take a 6.5" square baking tray.
  5. Spread all the biscuit mixture in the baking tray. Using a spoon press the biscuit powder down to form an even layer.
  6. Now pour condensed milk on top of the biscuit layer. Move the tray such that condensed milk flows to form an even layer.
  7. Sprinkle drinking chocolate powder to form a thin layer on condensed milk layer.
  8. Now sprinkle grated chocolate all over the drinking chocolate powder.
  9. Top it with a layer of dessicated coconut.
  10. Sprinkle with chopped cashew nuts.
  11. Drop each chocolate candies on top of the last layer.
  12. Bake for 20 minutes.
  13. Let it stand for 15-20 minutes.
  14. Scoop out the cake and serve. 

Note:

  1. This can be served once cooled to room temperature.
  2.  If you want it more chocolaty, pour some chocolate sauce on top before serving.
  3. You can serve with vanilla ice cream too.

Tuesday, December 3, 2013

Black-Eyed Bean Salad


Ingredients:

Black Eyed Bean/Lobia - 1 cup
Red Bell Pepper, chopped - 1/4 cup
Jalapeno, chopped - 1/4 cup
Spring Onion, chopped - 1/4 cup
Ripe Papaya, chopped - 1/4 cup
Pomegranate Seeds - 1/4 cup
Sweet Corn Niblets - 1/4 cup
Coriander Leaves, chopped - 1/4 cup
Cumin Powder - 1 tsp
Lemon Juice/Extract - 1 1/2 tbsp
Olive Oil - 1 tbsp
Peppercorn, crushed - 1 tsp
Salt to taste


Method:

  1. With enough water, soak the beans overnight.
  2. Pressure cook the beans until it is soft but still holds shape, al dente. One to two whistles, should cook them enough.
  3. Meanwhile, steam cook sweet corn niblets. Once cooked, strain out any excess water. Let it cool down.
  4. Strain out all the water from the cooked beans and allow to cool down.
  5. In a mixing bowl, take cooked beans, chopped red bell pepper, jalapeno, spring onion, papaya, pomegranate seeds, sweet corn niblets and coriander leaves.
  6. Add slat and crushed peppercorns. Toss well.
  7. In a small bowl, mix together olive oil, lemon juice and cumin powder. Add this to the tossed beans and vegetables.
  8. Refrigerate for 4-5 hours atleast before serving.

Monday, December 2, 2013

Capsicum Masala


Ingredients:

Green Capsicum - 2 medium sized
Onions - 2 large sized
Peanuts - 1/2 cup
Coriander Seeds - 2 tsps
Tamarind Extract - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 1/2 tsps
Salt to taste
Oil - 1 1/2 tbsps

For Garnishing:

Coriander Leaves


Method:

  1. Cut capsicum into squares.
  2. Chop onions.
  3. Dry roast peanuts. Once cooled, de-skin them.
  4. Heat 1/2 tbsp oil in a pan.
  5. Add coriander seeds. Saute until they are roasted.
  6. Now add chopped onions and saute until they turn translucent in color. Turn off the heat and let it cool down.
  7. Heat 1 tbsp oil in another pan.
  8. Add capsicum pieces. Saute until they are cooked but still crisp.
  9. Add salt, red chilli powder and turmeric powder. Mix well.
  10. Meanwhile, blend sauteed onions, roasted peanuts and tamarind extract into a smooth paste, using little water.
  11. Add this paste to the sauteed capsicum.
  12. Cook until the gravy starts bubbling.
  13. When the gravy thickens little bit, turn off the heat.
  14. Garnish with coriander leaves.
  15. Serve hot with rotis, phulkas, etc.