Pakashastra

Pakashastra

Thursday, July 31, 2014

Chocolate Truffle



 Ingredients:

Heavy Cream - 11/2 cups
Bittersweet /Semisweet Chocolate Chips - 10 oz (283.5 grams)
Vanilla Essence - 1/2 teaspoon
Cocoa Powder - 1/2 cup
Cinnamon Powder - 1 teaspoon

Wax Paper and a Tray

Method:

  1. Take Chocolate chips in a bowl (preferably a glass or porcelain bowl as it holds temperature better)
  2. In a pan, take heavy cream and bring it to simmer.When small bubbles appear on the sides the cream is about to rise, turn off the heat and pour it on chocolate chips.
  3. Using a spatula, mix the chocolate chips and cream.
  4. Add vanilla essence.
  5. Mix well until it becomes smooth and creamy. Ganache is now ready.
  6. Transfer the mixture into a metal bowl and refrigerate overnight or atleast for 5-6 hours. Make sure the bowl is covered while refrigerating.
  7. Take the bowl from the refrigerator, scoop out small portions of the hardened mixture and turn into balls. Place the balls in a tray lined with wax paper. This step is a little messy as the chocolate tends to melt in your palms.So you need to be quick. If the mixture in the bowl starts melting, you might need to refrigerate until it hardens again. So be really quick to finish up the mixture.
  8. Once all the mixture is used up to make the balls, refrigerate the balls in the tray for 2-3 hours.
  9. In a bowl, mix together cocoa powder and cinnamon powder.
  10. Roll each chocolate ball, one by one, in the cocoa powder mixture to cover it all over.
  11. Serve. If you want to store, store in air tight container. If the temperature is hot, you might need to refrigerate to avoid them from melting or the cocoa mixture getting absorbed by the chocolate inside.
  12. If you need to store them for over a week, you might want to place them in the freezer.



Note:

  1.  I used bittersweet chocolate chips. Use semi-sweet chocolate chips if you prefer them really sweet.

Saturday, July 26, 2014

Kaju Katli


Ingredients:

Cashew Nuts - 2 cups
Sugar - 1 cup
Water - 1/2 cup
Rose Essence - 1/2 teaspoon
Ghee - 2 teaspoons
Milk - 2 tablespoons


Other Tools/Utensils Required:

A spoon/spatula
Wax Papers - 2 sheets (you can use thick clean plastic sheets instead)
A wide plate with edge (or use a wide vessel or bowl instead)
A Roti Rolling Board or Pin
A small bowl with 1/4 cup water



Method:

  1. Take cashew in a blender and blend it continuously into fine powder. If your blender has a transparent lid, you could see through the lid to check if it is finely powdered. Do not stop the blender and open the lid to check this. Make sure you do not blend too much as the cashew nut powder will start becoming sticky like a paste. Note that once it is powdered fine, it might look a little coarse, which is OK. Keep it aside.
  2. Grease a wide plate/vessel/bowl and the spoon or spatula with little ghee. Keep them aside.
  3. In a pan, boil sugar an water. 
  4. Add rose essence.
  5. Boil until  the sugar syrup reaches single thread consistency. To help check the consistency, take a drop of the liquid between your index finger and thumb and pull your fingers apart. There should be a thread like formation between the two fingers. Or, take 1/4 cup of water in a small bowl, pour 1-2 drops of syrup into the water. You should now be able to see thread like or web like formation in the cup. This formation will not dissolve immediately in water.

  6. Add powdered cashew nuts and stir continuously on medium flame until the mixture starts leaving the sides of the pan.There might be some small lump like formations, which is OK as they will break down on kneading.
  7. Pour into the greased plate. Do not scratch the pan to remove the left-over mixture. 
  8. Using a spoon/spatula mix it until it cools down until you can handle with your palm. Do not let it cool down too much as the mixture will start hardening. The hotter the mixture the better the result. To help you knead hotter mixture, grease your palm with little ghee and try kneading from the sides and then mix it all together into smooth and a soft dough. If the dough seems to dry at this stage and edges start cracking, add 1 tablespoon milk. Continue to knead until you get a smooth and soft dough. Add another tablespoon of milk if required.
  9. Make a single large ball of this dough.
  10. Place it in the centre of a wax paper.
  11. Place another wax paper on top of the ball.
  12. Press it using a roti rolling board evenly to get a nearly 1/2cm thick disc.
  13. Remove the wax paper on top and allow it cool down little bit.
  14. Now grease a knife with little ghee and cut the disc into diamond shapes.
  15. Once cooled completely separate the pieces.
  16. Serve or store in an air-tight container for 3-4 days.


Tuesday, July 22, 2014

Strawberry Parfait


Ingredients:

Fresh Strawberry - 20
Fine Granule Sugar - 1/2 cup
Pineapple Flavor Jelly Packet - 1 (I used Weikfield, you can use any other flavor instead)
Cream Cheese - 1 1/4 cups
Sour Cream - 3/4 cup
Almond Extract - 1 teaspoon
Cashew Biscuits - 12 (I used Good Day Biscuits, you can use any other varieties instead)
Honey - 1/8 cup
Chocolate Syrup - 1/4 cup


For Decorating: (optional)
A few Strawberry Slices
A few Fresh Mint Leaves

For Serving:

Stemmed Glasses - 6



Method:

  1. Prepare the pineapple jelly as per the instructions in the packet. Allow it to set.
  2. Wash strawberries, discard the attached leaves and cut them into small pieces.
  3. Macerate strawberry pieces in 1/4 cup sugar for about 30 minutes in refrigerator.
  4. In a mixing bowl, take cream cheese, sour cream, 1/4 cup sugar and almond extract. Whisk well to get a creamy mixture. Place it in the refrigerator.
  5. Roughly break the cashew biscuits into pieces. Keep aside.
  6. Cut the prepared jelly into small cubes. Keep aside.
  7. Arrange the stemmed glasses on a flat surface.
  8. Divide the cashew biscuit pieces equally among all the glasses.
  9. Now top it with 2-3 tablespoons of macerated strawberry pieces.
  10. Pour 2-3 tablespoons of cream cheese & sour cream mixture.
  11. Now pour a tablespoon of chocolate syrup all through the edges of top layer of cream cheese & sour cream mixture.
  12. Top it with a layer of 2 tablespoons of macerated strawberry pieces.
  13. Pour a teaspoon of honey on top of the starwberry layer.
  14. Now pour 2 tablespoons of cream cheese & sour cream mixture.
  15. Layer on top with the jelly cubes.
  16. Refrigerate until you serve or for atleast 3-4 hours.
  17. Place a strawberry slice and mint leaves on top before serving.

Rice Vermicelli Lemon Bhath


Ingredients:

Instant Rice Vermicelli (I used Anil brand) - 250 grams
Turmeric Powder - 1/4 teaspoon
Salt to taste
Lemon Juice - 2 tablespoons

For Seasoning:

Cooking Oil - 2 tablespoons
Peanuts - 1/8 cup
Bengal Gram - 1 tablespoon
Black Gram  - 1 tablespoon
Mustard Seeds - 1 teaspoon
Cumin Seeds - 1/2 teaspoon
Dry Red Chilli - 1
Curry Leaves - 6
Green Chillis - 4

For Seasoning:

Coriander Leaves, chopped - 1/8 cup (loosely filled)


Method:

  1. Take rice vermicelli in a large bowl.
  2. Boil approximately 2 liters of water and pour it on rice vermicelli.
  3. Cover the bowl with a lid for about 5-10 minutes.
  4. Drain the water from vermicelli using a strainer/colander.
  5. Let the vermicelli cool down completely in the colander. Any water content left over will drain out if placed in the colander to cool down.
  6. Slice green chillis.
  7. Add turmeric powder and salt to the vermicelli and mix gently to combine, using a fork. Keep aside.
  8. In a large pan, heat oil.
  9. Add peanuts and roast until they start spluttering.
  10. Add bengal gram, black gram, mustard seeds, cumin seeds, dry red chilli pieces, sliced green chillis and curry leaves.
  11. When the mustard seeds start spluttering, add vermicelli, set the flame and low and mix gently to combine well.
  12. Once well mixed, set the flame to medium and toss well for 5-10 minutes.
  13. Turn off the heat, add lemon juice, mix gently to combine.
  14. Garnish with chopped coriander leaves.
  15. Serve hot.

Thursday, July 17, 2014

Eggless Chocolate Cake - Type 2


Ingredients:

All Purpose Flour - 3 cups
Baking Soda - 2 teaspoons
Unsweetened Cocoa Powder - 1/2 cup (loosely filled)
Cinnamon Powder - 1/2 tsp
Salt - 1/2 teaspoon
Fine Granule Sugar - 1 3/4 cups
Vanilla Essence - 2 teaspoons
White Vinegar - 2 tablespoons
Water - 1 3/4 cups
Vegetable/Canola Oil - 1/2 cup

Method:

  1. Preheat the oven to 180C/350F.
  2. Grease and dust two square cake tins of 8.5".
  3. Sift together all purpose flour, baking soda, cocoa powder, cinnamon powder and salt. Sift 2-3 times so that the cocoa powder is well combined.
  4. In a large mixing bowl, take sugar, vanilla essence, white vinegar and water. Stir until the sugar dissolves.
  5. Pour oil.
  6. Now fold in the sifted flour. Mix gently using a spatula until well combined.
  7. Pour the batter into prepared tins.
  8. Bake for 40 - 45 minutes or until the skewer inserted in the center of the cake comes out clean.
  9. Place the cake tins on the wire rack to cool down.
  10. Unmould, cut and serve.

Tuesday, July 8, 2014

Dill Leaves Lachha Paratha



Ingredients:

Fresh Dill Leaves - 1 bunch
Water - 1 cup
Salt to taste
Whole Wheat Flour - 2 cups + for dusting
Rice Flour - 2 tablespoons
Cooking Oil - 3 tablespoons + roasting each paratha

Method:

  1. Remove the stems of dill leaves stalks.
  2. Wash the fine dill leaves thoroughly in water.
  3. Chop the dill leaves. Keep aside.
  4. Take water and salt in a large mixing bowl.
  5. Add chopped dill leaves. Mix well to combine.
  6. Add the whole wheat flour. Knead into a smooth dough. Add more water,little by little, if required, to get a soft dough. The dough must be pliable. Keep it covered for 20 minutes.
  7. Meanwhile, in a small bowl, mix together rice flour and 3 tablespoons of oil. Keep aside.
  8. Now knead the dough again for a minute.
  9. Divide the dough into equal large lemon sized dough-balls.
  10. Lightly dust the rolling board/kitchen platform with some whole wheat flour.
  11. Roll a dough-ball over whole wheat flour to gently dust it, place it on the rolling board and roll it into a flat circle/disc.
  12. Spread the rice flour+oil mixture evenly on the rolled disc.
  13. Now from one end, carefully fold the disc in a zig-zag pattern until the other end.
  14. Carefully roll it like a swiss roll (like you roll a mat). 
  15. Press the end to seal it tightly (not to leave the end open).
  16. Lightly dust this with whole wheat flour and roll it into thick disc 1/4cm using a rolling pin. If you care less about the quantity of oil used, instead of dusting it with flour, pour 1/2 teaspoon oil on the roll and then roll using a rolling pin.
  17. Place it on your palm and slowly push it in the centre to get the clear layers.
  18. Now place it on a preheated griddle, on medium flame and roast until small brown specks are formed at the bottom.
  19. Slip the side, smear some oil on top and let the other side roast to get brown specks.
  20. Flip the side again and smear little oil.
  21. Serve hot with any gravy or curry of your choice.



Wednesday, July 2, 2014

Dal Makhani


Ingredients:

Whole Black Gram- 1 cup
Kidney Beans - 1/4 cup
Tomatoes - 4 large
Cooking Oil - 1 tablespoon
Unsalted Butter - 1 tablespoons
Bay Leaf - 2
Cumin Seeds - 1 1/2 teaspoons
Green Chilli, shredded - 1 tablespoon
Onion - 2 medium sized
Ginger Garlic Paste - 1 1/2 teaspoon
Spice Powder - 1 tablespoon (click on 'Spice Powder' to get recipe)
Salt to taste
Red Chilli Powder - 1 teaspoon
Turmeric Powder - 1/8 tsp
Fresh Cream (thick) -  6 tablespoons

For Garnishing:

Coriander Leaves, chopped  - 1/4 cup


Method:

  1. Wash whole black gram and kidney beans together and soak in water overnight.
  2. Discard the water used for soaking.
  3. Pressure cook whole black gram and kidney beans, adding little water and salt. Cook until soft.
  4. Once cooked, slightly mash the cooked gram and beans, while still hot. Keep aside.
  5. Boil tomatoes with sufficient water until the skin of tomatoes separates and the tomatoes are soft. Allow it cool.
  6. Blend the tomatoes(without water) into smooth paste.
  7. Strain the prepared tomato paste by passing through a strainer to collect puree. Keep aside.
  8. Chop onions.
  9. Heat oil in a pan.
  10. Add butter. Adding oil avoids the butter from charing.
  11. When the butter melts, add cumin seeds and bay leaves.
  12. When cumin seeds start sizzling, add shredded green chillis. Saute for a minute.
  13. Add chopped onions and ginger garlic paste. Saute until onion turns translucent in color.
  14. Add tomato puree. Let it cook for 4-5 minutes.
  15. Add spice powder, red chilli powder, turmeric powder and salt(do not forget that you have added salt while you pressure cooked gram and beans). Mix well.
  16. Add pressure cooked gram and beans, mix well. Set the flame to low and let it cook for nearly 15 minutes for the gravy to thicken.
  17. Pour the fresh cream, cook for another 2-3 minutes.
  18. Garnish with coriander leaves.
  19. Serve hot with rotis, naans or with steamed rice/jeera rice.




Spice Powder


Ingredients:

Cinnamon - 5 1"" long sticks
Cloves - 1/4 cup
Cardamom - 2 tablespoons
Cumin Seeds - 2 tablespoons
Peppercorns - 1/4 cup

Method:

  1. Dry roast all the ingredients separately for 1-2 minutes. Allow them to cool.
  2. Blend the spices into fine powder.
  3. Store in air tight container.