Turiya patra with poori and basundi
Turiya patra with poori and basundi

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, turiya patra with poori and basundi. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Turiya patra with poori and basundi is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Turiya patra with poori and basundi is something which I have loved my whole life. They’re 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 prepare a few components. You can cook turiya patra with poori and basundi using 50 ingredients and 14 steps. Here is how you cook that.

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

Basundi Recipe - Easy Gujarati / Maharashtrian Dessert for Raksha Bandhan - CookingShooking. How to Cook Basundi (బాసుంది ).:: by Attamma TV ::. Индийские Рецепты (South Indian Food). How to Cook Hotel style poori (హోటల్ లో లాగా పూరీలు తయారుచేయుట) by Attamma TV Basundi recipe with step by step pics. Basundi is sweet thickened milk, flavored with cardamom and nutmeg, with the addition of dry fruits.

Steps to make Turiya patra with poori and basundi:
  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.

This milk based delicious dessert is popular in the western part of India, specially in the states maharashtra and Gujarat. Basundi is a rich creamy delicacy made with thickened milk. To me basundi always reminds me of my childhood days spent with my thatha, he goes crazy after sweets and I have taken his genes completely when it comes to sweets. I have been with him to rotary meetings so many times and we used to wait. Deep fried puffed whole wheat and fenugreek bread served with delicately spiced potatoes.

So that is going to wrap it up with this special food turiya patra with poori and basundi recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!