Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, turiya patra with poori and basundi. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Turiya patra with poori and basundi is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Turiya patra with poori and basundi is something which I have loved my entire life. They are fine and they look wonderful.
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.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook turiya patra with poori and basundi using 50 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Turiya patra with poori and basundi:
- Make ready For subzi:
- Prepare 250 gram turiya(ridge gourd)
- Take 1 tbsp ginger garlic paste
- Prepare 7-8 curry leaves
- Make ready 1 tsp green chilli paste
- Make ready 1/2 tsp garam masala
- Get 1/2 tsp cumin seeds
- Take Pinch asafoetida
- Prepare 1 tsp white sesame seeds
- Prepare 3 tbsp oil
- Get Salt as per taste
- Get 1 tbsp finely chopped coriander
- Take 1 tsp dried coconut
- Prepare For patra:
- Take 6 arbi(colocasia) leaf
- Make ready 1 cup besan
- Prepare 1 tsp salt
- Get 1/2 tsp turmeric
- Prepare 1 tbsp tamarind pulp
- Make ready 1 tbsp jaggery
- Prepare 1/2 tsp ginger paste
- Take 1/2 tsp red chilli powder
- Take 1/4 tsp carom seeds
- Prepare Pinch Garam masala
- Take 1/2 tsp cumin powder
- Take 1/2 tsp coriander powder
- Take 2 tbsp oil
- Take 1 tsp mustard seeds
- Take 5-6 curry leaves
- Prepare 1 tsp white sesame seeds
- Make ready Pinch asafoetida
- Prepare 1 tbsp finely chopped coriander
- Prepare For poori:
- Take 2 cup wheat flour
- Get 2 tsp salt
- Get 1 tsp turmeric
- Get 1 tsp red chilli powder
- Get 1/2 tsp cumin powder
- Take 1/2 tsp coriander powder
- Take Water for kneading
- Take 1 tbsp oil
- Make ready Oil for deep frying
- Get For basundi:
- Make ready 2 litre full cream milk
- Make ready 2 tbsp chopped cashew nuts
- Prepare 2 tbsp chopped almonds
- Make ready 2 tbsp chopped pistachio
- Prepare 1/4 tsp saffron
- Get 1/4 tsp cardamom powder
- Take 1/2 cup sugar
Turiya patra. patra is sure to take your taste buds on a roller coaster ride! it is vegetable dish specially famous in gujarat and maharashtra. it is sweet, spicy and salty—all at the same time. Angoori Basundi (अंगूरी बासुंदी) is favorite sweet dish made from fresh paneer and is a close cousin of Rasagulla. This can be made on any special occasion and usually served with Poori. We first start out to make fresh paneer that you can use to create many such mouthwatering recipes.
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.
Halwa poori is a traditional Pakistani and Indian breakfast that features semolina pudding or halwa and a soft fried dough called poori. Halwa is typically made with a mixture of fried semolina and sugar syrup, which is then combined with nuts such as pistachios and almonds. Patra has many attractions to explore with its fascinating past, intriguing present and exciting future. Turiya is not a state apart from the grosser states but pervades all levels of reality as superconsciousness. Patras is the third largest city of Greece, after Athens and Thessaloniki.
So that’s going to wrap this up for this special food turiya patra with poori and basundi recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
