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The ingredients needed to make Turiya patra with poori and basundi:
- Get For subzi:
- Provide 250 gram turiya(ridge gourd)
- Take 1 tbsp ginger garlic paste
- Take 7-8 curry leaves
- Provide 1 tsp green chilli paste
- Provide 1/2 tsp garam masala
- Prepare 1/2 tsp cumin seeds
- Provide Pinch asafoetida
- Provide 1 tsp white sesame seeds
- Get 3 tbsp oil
- Use Salt as per taste
- Provide 1 tbsp finely chopped coriander
- Take 1 tsp dried coconut
- Use For patra:
- Take 6 arbi(colocasia) leaf
- Use 1 cup besan
- Prepare 1 tsp salt
- You need 1/2 tsp turmeric
- Provide 1 tbsp tamarind pulp
- Prepare 1 tbsp jaggery
- Prepare 1/2 tsp ginger paste
- You need 1/2 tsp red chilli powder
- Provide 1/4 tsp carom seeds
- Use Pinch Garam masala
- Take 1/2 tsp cumin powder
- Prepare 1/2 tsp coriander powder
- Get 2 tbsp oil
- Use 1 tsp mustard seeds
- You need 5-6 curry leaves
- You need 1 tsp white sesame seeds
- Get Pinch asafoetida
- Get 1 tbsp finely chopped coriander
- You need For poori:
- You need 2 cup wheat flour
- Take 2 tsp salt
- Use 1 tsp turmeric
- Get 1 tsp red chilli powder
- Provide 1/2 tsp cumin powder
- Provide 1/2 tsp coriander powder
- You need Water for kneading
- Prepare 1 tbsp oil
- Prepare Oil for deep frying
- Use For basundi:
- Provide 2 litre full cream milk
- Get 2 tbsp chopped cashew nuts
- Use 2 tbsp chopped almonds
- You need 2 tbsp chopped pistachio
- Take 1/4 tsp saffron
- You need 1/4 tsp cardamom powder
- Use 1/2 cup sugar
Instructions to make Turiya patra with poori and basundi:
- Firstly for patra, wash and clean leaves. Remove stocks from leaves.
- 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.
- Now take a leaf, keep glossy side downwards. Apply prepared mixture gently. Then arrange all leaves one by one categorically. Then roll it tight.
- Steam the rolls for 15 minutes. After completing let it cool down. Then cut it into slices.
- 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.
- Now wash turiya (ridge gourd), remove the peels. Cut it into small dices.
- 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.
- Check it if turiya cooked completely then add diced patra. Mix it well. Now add coriander and coconut.
- 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.
- Make a small sized balls from the dough. Roll it and deep fry the poori.
- For basundi, take a kadai and add milk. Boil it. After one boil add chopped cashew nuts, almonds and pistachio.
- Let it boil on low flame till milk reduced. Once milk remains half, add sugar, saffron and cardamom powder.
- Cook it for 5 minutes. Now milk turned thick let it cool down. Put it into fridge. Then serve chilled.
- Enjoy the beautiful lunch with papad, salad.
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