Pakashastra

Pakashastra

Friday, January 29, 2016

Amritsari Chole



Ingredients:

Channa/Garbanzo Beans, soaked in water overnight (7-8 hours) - 2 cups
Tea Bags - 2
Green Chilies - 4
Onions - 2
Ginger Garlic Paste - 1 teaspoon
Tomatoes - 2
Cooking Oil - 2 tablespoons
Bay Leaf - 1
Cardamom pods- 4
Cloves - 5
Cinnamon - 1" long stick
Tamarind Pulp - 2 teaspoons
Red Chili Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Chole Masala  - 2 tablespoons
Sugar - 2 teaspoons
Salt - to taste
Anardana/Pomegranate seeds powder - 2 teaspoons
Amchur/Dry Mango Powder  - 1 teaspoon
Kasoori Methi/Dry Fenugreek Leaves - 2 tablespoons


For Garnishing:

Ginger Juliennes - 8 to 10
Coriander Leaves, chopped


Method:

  1. Pressure cook soaked channa/garbanzo beans along with teas bags, with enough water. Cook until channa is soft but still hold shape; al dente.
  2. Meanwhile, slice green chilies.
  3. Chop onions.
  4. Blend tomatoes into a smooth puree.
  5. Heat oil in a pan.
  6. Add bay leaf, cardamom pods (crushed), cloves and cinnamon. Saute for half a minute.
  7. Add slit green chilies. Saute for a minute,
  8. Now add chopped onions and then ginger garlic paste. Saute until onions brown slightly,
  9. Pour the prepared tomato puree. Cook for 3-4 minutes.
  10. Now add tamarind pulp, red chili powder, turmeric powder, chole masala, sugar and salt. Mix well and cook until oil separates from the mixture
  11. Add anardana powder and amchur powder. Mix well.
  12. Now add cooked channa and about half a cup of water, preferably, the water used for cooking channa. Let it cook for 8-10 minute on low flame. Add another 1/4 cup of water if required. 
  13. Now sprinkle kasoori methi, mix well.  If there is no liquid, add another 1/4 cup of water and continue cooking for another 10 minutes on low flame.
  14. Turn off the flame, garnish with ginger juliennes and chopped coriander leaves.
  15. Serve hot with rotis, naans or chapatis.


Saturday, January 23, 2016

Soft & Chewy Eggless Gingerbread Cookies


Ingredients:

All Purpose Flour - 3 cups
Dark Brown Sugar - 3/4 cup
Baking Soda - 3/4 teaspoon
Cinnamon Powder - 1 tablespoon
Ginger Powder - 1 tablespoon
Clove Powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Butter softened - 12 tablespoon, cut into small pieces
Light or dark brown molasses - 3/4 cup (use Honey instead, but taste will differ)
Milk - 2 tablespoons


For Aid:

Parchment Paper - 4 large sheets



Method:

  1. Whisk together all-purpose flour, brown sugar, baking soda, cinnamon powder, ginger powder, clove powder and salt in a mixing bowl.
  2. Add the softened butter pieces and cut through the flour using an electric mixer at low speed, mix until the flour mixture and butter mix together to form a coarse mixture.
  3. Pour milk and molasses slowly into the mixture and mix on medium speed until it is well combined.
  4. Divide the dough into two equal portions.
  5. Place a portion of the dough between two parchment sheets and roll it into 1/4" thickness. Repeat the same for the other portion.
  6. Place the rolled out dough, sandwiched between the two parchment sheets, in refrigerator for atleast 30 minutes. You could refrigerate them overnight if required.
  7. Preheat the oven to 350F /180C.
  8. Line 1 or 2 baking trays with parchment paper.
  9. Remove the rolled out dough sheets from the refrigerator. Remove the top sheet, cut the sheet into desired shape, use a spatula to lift the cut-out dough pieces and place them in the prepared baking tray. Leave enough space between the dough pieces. 
  10. Collect all the left-over edges of the dough sheet, roll them into 1/4" inch sheet between 2 parchment sheets as in Step 6. Repeat this until all the left-over dough is used up.
  11. Bake for 8-10 minutes or until the cookies when gently touched with a finger, do not leave any impression of the finger.
  12. Remove the baking tray off the oven, let the cookies cool down little bit.
  13. Carefully remove the cookies from the baking tray and place them on wire rack to cool down to temperature.
  14. Serve and store the left-overs in an air tight container for about a week.

Recipe Source; http://www.melskitchencafe.com/

Saturday, January 9, 2016

Khoa/Mava Burfi / Two Layer Chocolate Burfi


Ingredients:

For Layer 1:

Ghee - 1 teaspoon
Khoa/Khoya/Mava - 1 cup heaped (approx. 235gms)
Fine Granule White Sugar - 1/3 cup heaped (75gms)
Vanilla Extract - 1/2 teaspoon
Cardamom Powder - 1/2 teaspoon

For Layer 2:

Ghee - 1 teaspoon
Khoa/Khoya/Mava - 1 cup heaped (approx. 235gms)
Small Granulate White Sugar - 1/3 cup heaped (75gms)
Unsweetened Cocoa Powder - 2 tablespoons
Vanilla Essence - 1/2 teaspoon

Other Ingredients:

Ghee - 1 teaspoon  for greasing a plate/tray
Slivered Almonds and Pistachios - 2 to 3 tablespoons

For Aid:

A small plate or tray.
A greased spatula


Method:


  1. Grate khoa for both layers. Keep aside separately.
  2. In a thick pan, heat ghee.
  3. When the ghee melts, add grated khoa, fine-granule sugar, cardamom powder and vanilla extract. If the sugar granules are not very fine, powder the sugar and then use.
  4. Set the flame to low and keep stirring continuously. The mixture will soon start to melt. Continue stirring the mixture for another 5-6 minutes on low-medium heat.
  5. Turn off the heat immediately when the mixture starts thickening and coming together. Do not wait until it forms a lump.
  6. Transfer the mixture into the greased plate/tray. Using a greased spatula, level the mixture. Keep aside. The layer will harden slightly on cooling.
  7. Now to prepare the chocolate layer, in the same pan, heat ghee.
  8. When the ghee melts, add grated khoa, fine granulated sugar, cocoa powder and vanilla extract. 
  9. Set the flame to low and keep stirring continuously. The mixture will soon start to melt. Continue stirring the mixture for another 5-6 minutes on low-medium heat.
  10. Turn off the heat immediately when the mixture starts thickening and coming together. Do not wait until it forms a lump.
  11. Transfer the mixture on top of the previously laid layer. Using a greased spatula carefully spread the chocolate mixture into an even layer.
  12. Sprinkle slivered almonds and pistachios and slightly press them into the layer. Allow it to cool down to room temperature. It will harden slightly on cooling.
  13. Cut into desired shaped. Serve.