How to Prepare Yummy Turiya patra with poori and basundi

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 a rich, delicious and flavorful Indian sweet made by thickening full fat It is garnished with chopped nuts and served as a chilled dessert or with Poori. In Hindu philosophy, turiya (Sanskrit: तुरीय, meaning "the fourth") or chaturiya, chaturtha, is pure consciousness. Turiya is the background that underlies and pervades the three common states of consciousness. You can cook Turiya patra with poori and basundi using 50 ingredients and 14 steps. Here is how you cook it.

Ingredients of Turiya patra with poori and basundi

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

Turiya patra with poori and basundi instructions

  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.

Related Posts

Subscribe Our Newsletter