Lauki nazakat e bahar

Name: Lauki nazakat e bahar
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 bottle gourd; 1/2 tsp turmeric; to taste Salt; 2 tbsp ghee; 2 chopped green chillies; 1 tsp chopped ginger; 1/4 cup chopped cashew nuts; 1 cup cooked quinoa; 1 cup greeted paneer; 1 tsp red chilli; 1/2 tsp turmeric; 1/2 tsp coriander powder; 1/2 tsp garam masala; 1/2 tsp chat masala; to taste Salt; leaves Some chopped coriander; leaves Some chopped mint; 1 cup hung curd; 11/2 tbsp roasted chana powder; 1 tsp ginger garlic paste; 1 tsp red chilli; 1/2 tsp garam masala; 1/2 tsp chat masala; 1/2 tsp coriander powder; 1/2 tsp kasuri methi; 1 tsp oil; 1/2 lemon juice; to taste Salt; 3 tbsp oil; 1/2 tsp cumin seeds

Urvashi Belani @urvashi_belani

Mandsaur (M.P)

#Foh
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#dish_name_lauki nazakat e bahar

In this recipe I used quinoa and paneer for bottel gourd stuffing. Then I marinated it in hung curd marination, then I grilled it and I have given it smoky flavour. For gravy I used cashew nuts paste, khoya and coconut milk for giving makhani flavour.
For assemble the dish I have made beetroot kulcha and shallow fried paneer ring. The bottel gourd slice's inner part , I have used it in plating after shallow fry.

#Foh
#Favourite_recipe
#post_2
#dish_name_lauki nazakat e bahar

Urvashi Belani @urvashi_belani

Mandsaur (M.P)

#Foh
#Favourite_recipe
#post_2
#dish_name_lauki nazakat e bahar

Saved

Ingredients

40 minutes

4 servings

1 bottlegourd
1/2 tspturmeric
to tasteSalt
For feeling:
2 tbspghee
2chopped green chillies
1 tspchopped ginger
1/4 cupchopped cashew nuts
1 cupcooked quinoa
1 cupgreeted paneer
1 tspred chilli
1/2 tspturmeric
1/2 tspcoriander powder
1/2 tspgaram masala
1/2 tspchat masala
to tasteSalt
leavesSome chopped coriander
leavesSome chopped mint
For marination:
1 cuphung curd
11/2 tbsproasted chana powder
1 tspginger garlic paste
1 tspred chilli
1/2 tspgaram masala
1/2 tspchat masala
1/2 tspcoriander powder
1/2 tspkasuri methi
1 tspoil
1/2lemon juice
to tasteSalt
For gravy:
3 tbspoil
1/2 tspcumin seeds
1 tspchopped ginger
1 tspchopped garlic
2chopped onions
2chopped tomatoes
11/2 tspred chilli
1/2 tspturmeric
1 tspcoriander powder
1/2 tspcumin powder
to tasteSalt
1/4 cupcashew nuts paste
1/4 cupkhoya
1/2 cupcoconut milk
For beetroot kulcha:
11/2 cupall purpose flour
1/2 cupoats flour
1 tspsugar
1 tspbaking powder
1/4 tspbaking soda
to tasteSalt
1/4 cupcurd
Beetroot juice (as needed)
1 tspbutter + butter (for spread)
For paneer ring:
2paneer ring
to tasteSalt
1/4 cupred chilli
Ghee for shallow fry

Saved

Steps

40 minutes

1

Peel the bottel gourd and cut in to big slices.Now cut the inner sides with the help of small cutter. In a pan boil the water with the salt and turmeric and add bottel gourd in that.
2

Let it become soft but not too soft also otherwise it will not to be able to hold the stuffing. Cook it for 4 to 5 minutes. After 4 minutes remove the bottle gourd from water and keep aside.
3

To prepare feeling, Heat clarified butter in a pan, add ginger and green chillies.saute for 10 senconds. Add cashew nuts and saute for few seconds. Add quinoa, paneer and all spices and cook it for 1 minutes. Add coriander leaves and mint leaves and mix it well. Remove it in a bowl and keep aside. Now fill it in boiled bottel gourd slices properly.
4

To make marination add all ingredients in a bowl and mix it well. Add bottel gourd slices in a marination and cover it properly with marination. Take all slices in a plate and keep it in refrigerator for 10 minutes.
5

Now in a grill pan add ghee, then put the bottel gourd slices and grill it both sides. place all slices in a plate, put one small bowl with the slices.
6

For giving smoky flavour heat the charcoal. place it in small bowl and add ghee in it, cover the plate immediately.
7

For gravy, Heat oil in a pan, add cumin seeds and saute till cumin splutter. Add ginger and garlic, saute till it gets brown. Add onions, saute till it gets brown.
8

Then add tomatoes and all spices, cook it for a minute. Now add cashew nuts paste and khoya and mix it. Add coconut milk and kasuri methi, cook for 2 minutes.
9

Add all purpose flour, oats flour, salt, baking powder, baking soda and curd in a bowl. Mix it and add beetroot juice and knead a dough.
10

Add butter and knead it for 2 minutes. Cover the dough with wet cloth and place it in warm place for 2 hours.
11

Now take a small portion of dough, sprinkle some black sesame seeds and roll it with the help of rolling pin. put it on hot tava, cook it both sides on slow flame.spread butter on kulcha.
12

For plating, Put kulcha on serving plate, spread gravy on it. Put paneer ring on it and then place the grilled bottle gourd slice. Now add fried Nortel hour's inner part and serve it.