Pakashastra

Pakashastra

Friday, September 26, 2014

Kodubale

Yields: 75-80 rings (approx.)




Ingredients:

Fried Gram - 1/2 cup
Fresh Coconut shavings - 3/4 cup
Green Chillies - 8 (adjust according to taste)
Curry Leaves  - 15
Rice Flour - 3 cups
Soft Butter - 1/8 cup
Salt to taste
Warm Water - 1 cup
Oil for deep frying

Method:

  1. Blend fried gram into fine powder. Keep it aside.
  2. Shred green chillies and curry leaves. Keep aside.
  3. Blend coconut shavings into a smooth paste adding little water, about 1/8 cup of water. Keep aside.
  4. In a large mixing bowl, take fried gram powder, rice flour, salt and butter. Mix well.
  5. Now add coconut paste and shredded green chillies and curry leaves. Mix well.
  6. Add about 3/4 cup of water and mix it into a smooth dough. Keep adding remaining water little by little until you get a soft dough that can be easily turned into a small dough ball.
  7. Make marble sized balls of this dough.
  8. On a flat surface plate (or you can use your cleaned kitchen platform), place a dough ball and roll it using your palm to get a thin rope like structure. Do not apply too much pressure. Make sure it is evenly thick throughout.
  9. Pinch the two ends of the rope like dough structure.
  10. Bring the two ends together and press them together carefully to form a ring
  11. Repeat steps 8-10 with the remaining the dough balls. Or you can do in batches while a batch is getting fried in oil.
  12. Heat oil.
  13. Depending on the quantity of oil, drop a few prepared rings. Set the flame to medium-low and allow the rings to get fried. Stir occasionally. 
  14. When the oil stops bubbling or has just a few bubbles, remove the fried rings from oil and place them on a kitchen tissue so that any excess oil gets absorbed.
  15. Serve once cooled or store in air tight, dry container.

Saturday, September 13, 2014

Farfalle with Cilantro & Almond Pesto

Pasta is a perfect fit when you need to cook in a jiffy especially during mid-week after long work hours. Don't you think so? Go ahead and prepare the Cilantro & Almond Pesto to make this yummy pasta.

Ingredients:

Farfalle - 1 pound
Garlic Cloves - 5 large
Almonds - 10
Cilantro, chopped - 1 1/2 cups
Olive Oil - 1/3 cup + 1 tablespoon
Salt to taste
Red Chilli Flakes - 1 teaspoon (to increase spice level, add 1/2 teaspoon more)
Parmesan Cheese, grated - 2 tablespoons

Method:

  1. To prepare Pesto, take garlic cloves in a blender. Pulse to get a coarse paste. Do not add water.
  2. Now add almonds and blend to get a coarse paste.
  3. Now add cilantro. DO NOT add water. Pulse the blender a few times until the leaves are well shredded.
  4. Now pour olive oil and blend until well combined. Do not make the pesto too smooth.
  5. Transfer the pesto into a bowl.
  6. Add Parmesan cheese, salt and red chilli flakes. Mix well. Keep it covered. This can be refrigerated for upto a day.
  7. Take 7-8 cups of water in a large pot. Bring it to boil.
  8. Add a little salt (keep in mind that the prepared Pesto has salt already added) and Farfalle. Cook until the the pasta is soft but firm and still holds shape; al dente.
  9. Transfer the cooked Farfalle into a colander to drain out the water. Do not keep it for too long as the pasta will cool down.
  10. Take Farfalle in a large mixing bowl, pour 1 tablespoon oilve oil. Toss gently.
  11. Add prepared pesto. Mix gently to combine well.
  12. Serve hot.


Tuesday, September 9, 2014

Frozen Yogurt Cups

Ingredients:

Thick Yogurt/Curd - 3 cups
Rose Syrup - 2 tablespoons (I used Rooh -Afza)

Paper Cupcake/Muffin Liners - 3
Cupcake/Muffin Moulds - 3
Muslin Cloth

Method:

  1. Line the cupcake/muffin moulds with paper liners. Keep aside.
  2. Pour the yogurt in the centre of the muslin cloth and tie the cloth tightly.
  3. Hang the tied muslin cloth for draining the water/liquid. Drain over a deep vessel such that you can rest the cloth on the brim of the vessel without the cloth touching the water/liquid collecting in the vessel. 
  4. Place this tied cloth in the refrigerator for 2-3 hours while still being hung on the brim of the vessel. Refrigerating will avoid the yogurt from turning sour.
  5. Collect the hung curd from the cloth, transfer into a small bowl and whisk thoroughly to remove any lumps. The hung curd will now be smooth and creamy like cheese.
  6. Add rose syrup and whisk gently.
  7. Pour the prepared mixture into the prepared moulds.
  8. Freeze the moulds for about 1 hour.
  9. Remove the moulds from the freezer, carefully peel the paper liners off. 
  10. Serve immediately.