Turiya patra with poori and basundi

Name: Turiya patra with poori and basundi
Total time: 7200 s
Yield: 3 serving
Cuisine: Indian
Ingredients: 250gram turiya(ridge gourd); 1 tbsp ginger garlic paste; 7-8 curry leaves; 1 tsp green chilli paste; 1/2 tsp garam masala; 1/2 tsp cumin seeds; Pinch asafoetida; 1 tsp white sesame seeds; 3 tbsp oil; as per taste Salt; 1 tbsp finely chopped coriander; 1 tsp dried coconut; 6 arbi(colocasia) leaf; 1cup besan; 1 tsp salt; 1/2 tsp turmeric; 1 tbsp tamarind pulp; 1 tbsp jaggery; 1/2 tsp ginger paste; 1/2 tsp red chilli powder; 1/4 tsp carom seeds; Pinch Garam masala; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 2 tbsp oil; 1 tsp mustard seeds; 5-6 curry leaves; 1 tsp white sesame seeds; Pinch asafoetida; 1 tbsp finely chopped coriander

Shraddha Patel @cookwithshraddha

#week2of5
#favouritelunch
#post3
This combination is mind blowing for lunch. Here I have prepared a subzi(turiya patra), poori and a dessert(basundi). It will make your heart happy.

Shraddha Patel @cookwithshraddha

#week2of5
#favouritelunch
#post3
This combination is mind blowing for lunch. Here I have prepared a subzi(turiya patra), poori and a dessert(basundi). It will make your heart happy.

Saved

Ingredients

2 hours

3 serving

For subzi:
250gram turiya(ridge gourd)
1 tbspginger garlic paste
7-8curry leaves
1 tspgreen chilli paste
1/2 tspgaram masala
1/2 tspcumin seeds
Pinch asafoetida
1 tspwhite sesame seeds
3 tbspoil
as per tasteSalt
1 tbspfinely chopped coriander
1 tspdried coconut
For patra:
6arbi(colocasia) leaf
1cup besan
1 tspsalt
1/2 tspturmeric
1 tbsptamarind pulp
1 tbspjaggery
1/2 tspginger paste
1/2 tspred chilli powder
1/4 tspcarom seeds
Pinch Garam masala
1/2 tspcumin powder
1/2 tspcoriander powder
2 tbspoil
1 tspmustard seeds
5-6curry leaves
1 tspwhite sesame seeds
Pinch asafoetida
1 tbspfinely chopped coriander
For poori:
2cup wheat flour
2 tspsalt
1 tspturmeric
1 tspred chilli powder
1/2 tspcumin powder
1/2 tspcoriander powder
as required Water for kneading
1 tbspoil
as RequiredOil for deep frying
For basundi:
2litre full cream milk
2 tbspchopped cashew nuts
2 tbspchopped almonds
2 tbspchopped pistachio
1/4 tspsaffron
1/4 tspcardamom powder
1/2cup sugar

Saved

Steps

2 hours

1

Firstly for patra, wash and clean leaves. Remove stocks from leaves.
2

Then prepare mixture, take a bowl and add besan, salt, turmeric, red chilli powder, cumin powder, coriander powder, garam masala, tamarind pulp, jaggery, ginger and carom seeds. Mix it well. Add water if required and make a thick paste.
3

Now take a leaf, keep glossy side downwards. Apply prepared mixture gently. Then arrange all leaves one by one categorically. Then roll it tight.
4

Steam the rolls for 15 minutes. After completing let it cool down. Then cut it into slices.
5

Prepare a tampering, heat a pan and add oil. Then add asafoetida, mustard seeds, curry leaves and sesame seeds. Then add all slices of patra. Mix it well. Turn off the flame. Cut slices into small dices and keep it aside.
6

Now wash turiya (ridge gourd), remove the peels. Cut it into small dices.
7

Now heat a kadai, add oil. Now add cumin seeds, asafoetida, ginger-garlic paste, chilli paste, sesame seeds and curry leaves. Then add diced turiya. Add salt and mix it. Cover it and let it cook.
8

Check it if turiya cooked completely then add diced patra. Mix it well. Now add coriander and coconut.
9

For poori, take a mixing bowl and add flour, salt, oil, turmeric, red chilli powder, coriander powder, cumin powder. Crumble it. Now start kneading dough by adding water. Make a soft dough.
10

Make a small sized balls from the dough. Roll it and deep fry the poori.
11

For basundi, take a kadai and add milk. Boil it. After one boil add chopped cashew nuts, almonds and pistachio.
12

Let it boil on low flame till milk reduced. Once milk remains half, add sugar, saffron and cardamom powder.
13

Cook it for 5 minutes. Now milk turned thick let it cool down. Put it into fridge. Then serve chilled.
14

Enjoy the beautiful lunch with papad, salad.