Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, turiya patra with poori and basundi. One of my favorites food recipes. For mine, I am going to make it a bit unique. 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 popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Turiya patra with poori and basundi is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have 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:
- Prepare For subzi:
- Take 250 gram turiya(ridge gourd)
- Get 1 tbsp ginger garlic paste
- Make ready 7-8 curry leaves
- Get 1 tsp green chilli paste
- Make ready 1/2 tsp garam masala
- Prepare 1/2 tsp cumin seeds
- Get Pinch asafoetida
- Prepare 1 tsp white sesame seeds
- Take 3 tbsp oil
- Prepare Salt as per taste
- Prepare 1 tbsp finely chopped coriander
- Prepare 1 tsp dried coconut
- Prepare For patra:
- Prepare 6 arbi(colocasia) leaf
- Make ready 1 cup besan
- Get 1 tsp salt
- Make ready 1/2 tsp turmeric
- Get 1 tbsp tamarind pulp
- Prepare 1 tbsp jaggery
- Make ready 1/2 tsp ginger paste
- Prepare 1/2 tsp red chilli powder
- Make ready 1/4 tsp carom seeds
- Make ready Pinch Garam masala
- Get 1/2 tsp cumin powder
- Make ready 1/2 tsp coriander powder
- Make ready 2 tbsp oil
- Prepare 1 tsp mustard seeds
- Prepare 5-6 curry leaves
- Make ready 1 tsp white sesame seeds
- Prepare Pinch asafoetida
- Get 1 tbsp finely chopped coriander
- Prepare For poori:
- Get 2 cup wheat flour
- Prepare 2 tsp salt
- Make ready 1 tsp turmeric
- Make ready 1 tsp red chilli powder
- Take 1/2 tsp cumin powder
- Prepare 1/2 tsp coriander powder
- Take Water for kneading
- Get 1 tbsp oil
- Get Oil for deep frying
- Make ready For basundi:
- Get 2 litre full cream milk
- Make ready 2 tbsp chopped cashew nuts
- Take 2 tbsp chopped almonds
- Take 2 tbsp chopped pistachio
- Make ready 1/4 tsp saffron
- Take 1/4 tsp cardamom powder
- Get 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 it up for this exceptional food turiya patra with poori and basundi recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
