Pakashastra

Pakashastra

Tuesday, January 28, 2014

Banoffee Pie


Ingredients:

Digestive Biscuits, coarsely powdered - 2 cups
Butter - 1 stick (113 gms)
Ripe Bananas - 3 large
Caramel - 3/4 cup (I used Hershey's Caramel)
Whipped Cream - 225 gms
Chilled Milk - 3 tbsps
Vanilla Extract - 1 tsp
Cinnamon Powder - 1/4 tsp
Chocolate Bar - 1 (I used Dairy Milk Silk)
Almond Slivers - 1/8 cup

Serving Bowls - 4 small (for moulding)
Serving Plates - 4


Method:

  1. Grate chocolate bar and refrigerate the grated chocolate.
  2. Melt butter.
  3. In a bowl, mix together powdered digestive biscuits and melted butter. Mix thoroughly.
  4. Divide the biscuit mixture equally into 4 portions.
  5. Tightly spread each portion of the biscuit mixture in each serving bowl such that the mixture takes the shape of the bowl. Start spreading from bottom and work all the way up. The layer should 1/4 cm thick. Maintain the same thickness throughout the layer; it is better if the layer is not spread all the way upto the rim of the bowl. Freeze the bowls for 30 minutes.
  6. Meanwhile, whisk together cream, chilled milk, vanilla extract and cinnamon powder until soft and fluffy. Keep aside.
  7. Peel the bananas and slice them into 1/2 cm thick discs. Keep aside.
  8. Remove the bowls from the freezer and let them sit for 15 mins.
  9. Carefully, with your thumb push the biscuit layer in the bowl from an edge, apply steady force to unmould.
  10. Repeat the same for remaining bowls.
  11. Place the unmoulded biscuit layers; one in each serving plate.
  12. Pour 3 tbsps of caramel into each biscuit layer.
  13. Layer it with banana slices.
  14. Now spread 3-4 tbsps of whisked cream on top of banana slices.
  15. Sprinkle grated chocolate.
  16. Top the grated chocolate with slivered almonds.
  17. Serve.

Note:

  1. Authentic Banoffee Pie calls for dulche de leche instead of  caramel which is not easily available. At home  dulche de leche can be prepared in different ways. One way it is to cook condensed milk in a saucepan, over low flame for about 45-60 minutes, stirring frequently. The other method is to boil the tin of condensed milk in boiling water (tin must be submerged in boiling water) for about 2 to 2.5 hours. Using the latter method, you can boil many tins of condensed milk at once and store them for later use.
  2. Instead of using the serving bowls to mould the base, you can use a spring-foam tin and layer other ingredients. This will give one large pie.
  3. You can replace almond slivers with pecans, walnuts and also add some of it to the biscuit mixture before setting them in the mould.




Saturday, January 25, 2014

Peanut Chutney - Type II


Ingredients:

Peanuts - 1 cup
Green Chillis - 4 (adjust to taste)
Ginger, minced - 2 tsps (loosely filled)
Peppercorns - 5
Tamarind Extract - 1 1/2 tsps
Sugar - 1/4 tsp
Salt to taste

For Seasoning:

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


Method:

  1. Dry peanuts on medium flame until they splutter. Spread them on a plate to cool down.
  2. Rub them between your palms to remove the skin.
  3. Separate the peanuts from their skin.
  4. Blend together cleaned peanuts, green chillis, minced ginger, peppercorns, sugar, tamarind extract and salt, using 1/2 cup of water into a not very smooth paste. The paste should not be very coarse too. Adjust the consistency by adding little more water, if required.
  5. Pour this into a serving bowl.
  6. Heat oil in a small pan.
  7. Add black gram, mustard seeds, cumin seeds, dry red chilli pieces and curry leaves.
  8. When the mustard seeds start spluttering, add asafoetida powder. Mix well and pour this into the bowl containing the blended paste.
  9. Mix well and serve with idli or dosa.
Note:
  1. You can use de-skinned peanuts readily available in the market. But roast them for a few minutes on medium flame.
  2. To pep up the chutney, before serving, add a tsp of lemon juice to the prepared chutney and mix well.
  3. Instead of using 4 green chillis, you can use 2 green chillis and 2 dry red chillis. This makes the chutney look more appealing. This might taste too hot for some, so add chillis as per your taste.

Wednesday, January 22, 2014

Iceberg Salad



Ingredients:

Iceberg Lettuce - 1 medium sized
Purple Cabbage, shredded -1/2 cup
Carrots, slices - 1/4 cup
Apple - 1
Cucumber, thinly sliced - 1/4 cup
Tomato, thinly sliced - 1/4 cup
Yellow Bell Pepper, chopped - 1/4 cup
Salad Olives - 4 (optional)
Cheese Single - 1 (optional) 
Croutons - 1 cup


For Dressing:

Salad Oil - 1 1/2 tbsps
Lemon Extract - 1 tbsp
Peppercorns, freshly ground - 3/4 tsp
Garlic Powder - 1/2 tsp
Oregano, powdered - 1/2 tsp
Sugar - 1 tsp
Salt to taste



Method:

  1. Wash lettuce thoroughly with cold water. Keep aside.
  2. Roughly tear the lettuce leaves with your hands. There is a saying that cutting the leaves using metal a knife oxidizes the leaves along the edges where they are cut.
  3. In a small bowl take all the ingredients for dressing and whisk the mixture thoroughly.
  4. Chop cheese single. Keep aside.
  5. Slice the apple.
  6. Take torn lettuce, shredded cabbage, carrot slices, apple slices,cucumber slices, tomato slices, yellow bell pepper pieces and olives in a large mixing bowl.
  7. Pour the whisked dressing mixture into the veggie bowl and toss well until well combined.
  8. Add croutons and chopped cheese. Toss a couple of times to mix well.
  9. Serve immediately.

Saturday, January 18, 2014

Guacamole



Ingredients:

Avocados - 2 small
Red Onion - 1 small
Tomato - 1 small
Jalapeno Pepper - 1
Garlic Clove - 1
Coriander Leaves - 4 stalks
Peppercorns, freshly ground - 1/2 tsp
Fresh Lemon Extract - 2 tbsps
Salt - to taste


Method:

  1. Chop onion, tomato and jalapeno pepper into small pieces.
  2. Mince garlic.
  3. Take chopped onion, tomato, jalapeno pepper, garlic and coriander leaves in a bowl.
  4. Gently press these veggies using a fork to mash them slightly. Do not over-do.
  5. Add salt and ground peppercorns. Mix well.
  6. Half the avocados vertically as shown.

  7. Discard the seed.
  8. Using a spoon scoop out the buttery pulp into a small bowl.
  9. Pour a tbsp of lemon extract on the scooped out avocado pulp.
  10. Using a fork, gently mash the pulp, adding the remaining lemon extract. Let the pulp be a little chunky instead of mashing it down to form a smooth paste.
  11. Add this pulp to the veggies and mix until well combined using a fork.
  12. Serve immediately as dip for Nachos, tortilla chips. This can be eaten without any accompaniment too or with your favorite salad.

Note:
  1. The avocado that has browned outer cover and are soft when pressed are just right to be used in preparing Guacamole.
  2. The lemon extract is the magic ingredient that prevents avocado pulp from turning brown due to oxidation.
  3. If jalapeno pepper is not available, replace it with 1/4 capsicum/bell pepper.

Saturday, January 11, 2014

Chocolate Chip Muffins


Ingredients:

All-Purpose Flour (Maida)- 1 1/2 cups + 2 tbsps for dusting
Whole Wheat Flour - 1/2 cup
White Granulated Sugar - 3/4 cup
Baking Soda - 1/2 tsp
Baking Powder - 2 tsps
Salt - 1/4 tsp
Ener-G Egg Replacer - 5 tsps
Plain Yoghurt/Curd - 3/4 cup
Canola Oil - 1/3
Milk - 1/2 cup
Vanilla Extract - 1 tsp
Semi-sweet Chocolate Chips - 1 cup


Method:

  1. Preheat the oven to 190C/375F.
  2. Line the muffin tins with paper liners.
  3. Dilute egg replacer with 6 tbsps of warm water.
  4. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder and salt, thrice together.
  5. Transfer it into a bowl, add sugar and mix well.
  6. In another bowl, take diluted egg replacer. Beat lightly.
  7. Stir in curd, canola oil, milk and vanilla extract into the bowl. Beat lightly.
  8. Now add the liquid ingredients to the dry ingredients. Mix well using a spatula, until well combined.
  9. Dust the chocolate chips with 2 tbsps of all-purpose flour.
  10. Pick the chips from the flour and add them to the muffin batter. Mix gently.
  11. Spoon the batter into each paper liner in the muffin tins until they are 3/4rth filled.
  12. Bake for 20 minutes or until the skewer inserted in the centre of the muffin comes out clean.
  13. Remove the muffin tins from the oven and place on wire rack for cooling.
  14. Serve.



Tuesday, January 7, 2014

Raisins Kheer


Ingredients:

Raisins - 1 1/2 cups (use golden/light brown colored ones)
Sugar - 3/4 cup
Cardamom Powder
Coconut Milk - 800ml
Rice Flour - 1 tbsp
Water - 3 tbsps
Salt a pinch
Ghee - 1 tbsp
Cashew nuts, broken - 1/4 cup


Method:

  1. Wash raisins thoroughly in water.
  2. Boil raisins with 1 1/2 cups of water, for 4-5 minutes. If you are preparing fresh coconut milk at home, you can replace water with the second extract of coconut milk.
  3. Add sugar and cardamom powder. Let it cook for another 5 minutes.
  4. Set the flame to low, pour coconut milk and bring it to a boil.
  5. Dilute rice flour in water. Avoid any lumps.
  6. Slowly pour diluted rice flour into boiling kheer, stirring continuously to blend well.
  7. Cook for 3-4 minutes on medium flame so that the kheer thickens slightly.
  8. Turn off the heat.
  9. Add salt. Mix thoroughly. As the kheer cools down, its consistency gets thicker.
  10. Heat ghee in a pan, add cashew nuts and roast for a few seconds until they brown slightly.
  11. Add the roasted cashew nuts along with the ghee to the cooked kheer.
  12. Serve hot or chilled.

Saturday, January 4, 2014

Bisibele Bhath


Ingredients:

Raw Rice - 2 cups
Pigeon Peas/Toor Dal - 1 cup
Carrots - 3
French Beans - 10
Turnip/KnolKohl/Kohlrabi - 2
Fresh Green Peas - 1/2 cup
Tamarind Extract - 1 tbsp
Turmeric Powder - 1/8 tsp
Salt to taste

For Bisibele Bhath Powder/Masala:

Dry Red Chillis - 6
Black Gram - 4 tsps
Bengal Gram -2 tsps
Coriander Seeds - 3 tsps
Cumin Seeds - 1/8 tsp
Fenugreek Seeds - 1/8 tsp
Peppercorns -1/2 tsp
Cloves - 4
Cinnamon - 1 1/2" long pice
Dessicated Coconut - 1/2 cup
Oil - 1/2 tsp


For Seasoning:

Ghee - 2 tbsps
Oil - 2 tbsps (you can avoid this if you want to use only ghee; total 4tbsps of ghee)
Black Gram  - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Dry Red Chilli - 4
Curry Leaves - 15
Asafoetida Powder - 1/8 tsp
Cashew nuts - 1/4 cup


Method:

Preparing Bisibele Bhath Powder/Masala:

  1. Dry roast all the ingredients separately, except dry red chillis.
  2. With 1/2 tsp, roast dry red chillis until they are crisp.
  3. Place all the roasted ingredients in a plate to cool down to room temperature.
  4. Blend the spices into fine powder. Keep aside.
Preparing Bisibele Bhath:
  1. Peel turnips/knol kohl/kohlrabi and chop them.
  2. Chop carrots and french beans.
  3. Wash rice and toor dal together.
  4. Take rice and dal in a pressure cooker and add 5 cups of water.
  5. Add chopped vegetables, green peas, turmeric powder, tamarind extract and salt.
  6. Pressure cook until the rice turns soft; 3-4 whistles.
  7. Turn off the heat.
  8. Once all the pressure escapes from the cooker, open the lid and check the consistency of the cooked rice and vegetables. If it is too try and does not have the dropping consistency, add some water, mix thoroughly and bring it to a quick boil.
  9. For seasoning, heat ghee and oil (if using oil) in a pan.
  10. Add black gram, cashew nuts, mustard seeds, cumin seeds, dry red chilli pieces, curry leaves and asafoetida powder.
  11. When the mustard seeds stops spluttering, add this to the cooked rice and vegetables. Mix well.
  12. Serve hot with a dollop ghee and some boondi or chips.