Seasoning to Cook Turiya patra with poori and basundi Perfect

Turiya patra with poori and basundi. Turiya patra shaak features an unusual combination of ridge gourd and paatra. In Gujarati tradition, turiya patra nu shaak is a must-serve item for weddings held in Gujarat. In the customary way, people add the paatras directly without steaming, but that takes much longer to cook.

Turiya patra with poori and basundi Basundi is sweet thickened milk, flavored with cardamom and nutmeg, with the addition of dry fruits. This milk based delicious dessert is popular in the western part of India, specially in the states maharashtra and Gujarat. choose any two item. »» Surti Undhiyu »» Turiya Patra Sabji »» Rasa Vala Aloo »» Dudhi Chana »» Bhindi. »» Srikhand » Fada Lapsi »» Basundi » Puran Poli. Basundi is a delicious dessert made by reducing milk and sugar to a thick consistency. Food preparation Turiya patra with poori and basundi is an enjoyable point, additionally it comes to be a lot more unique value if you cook it yourself. By utilizing the following 50 active ingredients, you can start cooking 14 steps. observe the adhering to section for you to start cooking immediately.

Ingredients for Turiya patra with poori and basundi

  1. Give – For subzi:.
  2. You need 250 of gram turiya(ridge gourd).
  3. Prepare 1 tbsp ginger garlic paste.
  4. Need 7-8 – curry leaves.
  5. Provide 1 tsp green chilli paste.
  6. It’s 1/2 tsp of garam masala.
  7. Give 1/2 tsp cumin seeds.
  8. Give of Pinch asafoetida.
  9. Require 1 tsp for white sesame seeds.
  10. You need 3 tbsp oil.
  11. Provide of Salt as per taste.
  12. Prepare 1 tbsp for finely chopped coriander.
  13. Need 1 tsp – dried coconut.
  14. Provide – For patra:.
  15. Prepare 6 – arbi(colocasia) leaf.
  16. Prepare 1 for cup besan.
  17. You need 1 tsp – salt.
  18. You need 1/2 tsp turmeric.
  19. Need 1 tbsp for tamarind pulp.
  20. Need 1 tbsp for jaggery.
  21. Provide 1/2 tsp – ginger paste.
  22. Need 1/2 tsp red chilli powder.
  23. Need 1/4 tsp carom seeds.
  24. Require – Pinch Garam masala.
  25. You need 1/2 tsp cumin powder.
  26. Provide 1/2 tsp for coriander powder.
  27. Provide 2 tbsp oil.
  28. It’s 1 tsp – mustard seeds.
  29. Need 5-6 – curry leaves.
  30. Provide 1 tsp of white sesame seeds.
  31. Provide Pinch asafoetida.
  32. It’s 1 tbsp for finely chopped coriander.
  33. It’s of For poori:.
  34. Provide 2 of cup wheat flour.
  35. Prepare 2 tsp – salt.
  36. Give 1 tsp of turmeric.
  37. You need 1 tsp – red chilli powder.
  38. Give 1/2 tsp of cumin powder.
  39. Provide 1/2 tsp coriander powder.
  40. Need of Water for kneading.
  41. Need 1 tbsp for oil.
  42. Require for Oil for deep frying.
  43. It’s For basundi:.
  44. You need 2 for litre full cream milk.
  45. Give 2 tbsp for chopped cashew nuts.
  46. Require 2 tbsp chopped almonds.
  47. Need 2 tbsp – chopped pistachio.
  48. Require 1/4 tsp of saffron.
  49. Provide 1/4 tsp cardamom powder.
  50. Give 1/2 of cup sugar.

This is chilled, garnished with nuts and served. It is garnished with chopped nuts and served as a chilled dessert or with Poori. Basundi is mostly popular in the Western Indian states of Maharashtra, Gujarat and. Angoor Rabdi. also, basundi thickens once cooled completely, so adjust the consistency as required by adding milk before serving. additionally, use ½ cup condensed milk instead of sugar to reduce the cooking time of basundi. finally, basundi taste great when served chilled and prepared more creamy.

Turiya patra with poori and basundi making

  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..

Basundi Recipe – Easy Gujarati / Maharashtrian Dessert for Raksha Bandhan – CookingShooking. Fried puffy bread made from whole wheat flour. A north indian sweet dish prepared from grated bottle gourd. turiya paatra gujarati shaak recipe – a very simple and delicious traditional gujarati curry recipe. In Hindu philosophy, turiya (Sanskrit: तुरीय, meaning "the fourth") or chaturiya, chaturtha, is pure consciousness.

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