Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, turiya patra with poori and basundi. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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 is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Turiya patra with poori and basundi is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have turiya patra with poori and basundi using 50 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Turiya patra with poori and basundi:
- Make ready For subzi:
- Get 250 gram turiya(ridge gourd)
- Get 1 tbsp ginger garlic paste
- Take 7-8 curry leaves
- Prepare 1 tsp green chilli paste
- Get 1/2 tsp garam masala
- Make ready 1/2 tsp cumin seeds
- Make ready Pinch asafoetida
- Get 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
- Get For patra:
- Make ready 6 arbi(colocasia) leaf
- Prepare 1 cup besan
- Take 1 tsp salt
- Prepare 1/2 tsp turmeric
- Take 1 tbsp tamarind pulp
- Take 1 tbsp jaggery
- Get 1/2 tsp ginger paste
- Take 1/2 tsp red chilli powder
- Make ready 1/4 tsp carom seeds
- Get Pinch Garam masala
- Take 1/2 tsp cumin powder
- Make ready 1/2 tsp coriander powder
- Make ready 2 tbsp oil
- Get 1 tsp mustard seeds
- Get 5-6 curry leaves
- Take 1 tsp white sesame seeds
- Make ready Pinch asafoetida
- Make ready 1 tbsp finely chopped coriander
- Make ready For poori:
- Make ready 2 cup wheat flour
- Take 2 tsp salt
- Get 1 tsp turmeric
- Prepare 1 tsp red chilli powder
- Take 1/2 tsp cumin powder
- Prepare 1/2 tsp coriander powder
- Prepare Water for kneading
- Take 1 tbsp oil
- Make ready Oil for deep frying
- Take For basundi:
- Prepare 2 litre full cream milk
- Take 2 tbsp chopped cashew nuts
- Prepare 2 tbsp chopped almonds
- Take 2 tbsp chopped pistachio
- Make ready 1/4 tsp saffron
- Take 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.
Steps 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 is going to wrap it up with this exceptional food turiya patra with poori and basundi recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
