Amritsari Kulcha

      Indian breads is truly an exhaustive list. The amount of variations is almost limitless, from the grains(s) / flour(s) used, to thickness, cooking techniques, stuffed or without, and even the number and styles of layering....

Amritsari Kulcha remained a yet-untried venture for me, plus our Foodie bloghop theme being Indian breads, this weekend called for punching the dough and striking it off my to-try list... 
And...keeping up with my resolve to use the "white flour" as less as possible, I used more of Whole Wheat Flour, inspired by this blog 

AMRITSARI KULCHA (WHEAT FLOUR)

Ingredients : (Makes 12 Kulchas about 5 inches in diameter)

For the dough :

Whole Wheat Flour-1.5 cups
Refined Flour - 1/2 cup (More for elasticity, else you can use 2 cups wheat flour alone)
Salt to taste
Baking Powder-1 tsp
Baking Soda-1/2 tsp
Oil-3 tbsps
Curd -1/4 cup
Warm Milk-1/4 cup 
Water - as required

Filling:
Boiled Potatoes- 2 medium 
Salt to taste
Green Chili (chopped) - 1 to 2
Onion (chopped) - 1
Red Chili powder-1 tsp
Cumin(Jeera) Powder-1 tsp
Chaat Masala-1/4 tsp
Fresh Coriander (chopped)

Method :

1. To assemble the dough, sieve together the flours, salt, baking powder and soda, or mix well with hands. Make a well in the centre and add the oil, curds, warm milk mixing them into the flours as you add them. Knead into a soft dough using enough water, cover and keep aside for 30 minutes.

2. Meanwhile, let's prepare the filling. Peel and mash the boiled potatoes, add salt, chopped green chilies, chopped onion, red chili powder, jeera powder, chaat masala and chopped coriander. Mix well using your hands and keep aside.

3. Divide the dough into 12 equal portions and make same number of portions for the filling as well.

4. Flatten one dough ball and place the filling in the centre, seal well. Place a plastic sheet on the counter, keep the round on the sheet and fold the plastic sheet over it. Now flatten the round into a 1cm thick disc using your fingers or a rolling pin. It's ok if the stuffing comes out a bit.

5. Heat a tawa on medium heat and put the kulcha on to it. Let cook a bit on both sides, then flip and drizzle oil over and around it to cook further till golden brown spots appear. Remove. Repeat with the rest of the dough.

Serve hot with desired accompaniment.

Stuffed Karela in Gravy

        What's the one vegetable that tops the list of 'Least liked veggies' ??? Of course, Bitter gourd, or the humble 'Karela'!! It's always a challenge to serve the more likeable vegetables in as different and interesting variations as possible, so imagine how much the mind needs to rake up its creative juices to make the un-interesting vegetables, appealing!!
Here, I attempt a simple stuffed Karela in a basic gravy....

STUFFED KARELA IN GRAVY

Ingredients :
Tender Bitter gourd (Karela) - 2 medium
Salt - 2 tbsps
Chili powder - 1 tsp

Gravy :
Tomatoes - 3 medium
Red Pumpkin (cubed) - 1 cup
Onions - 2 medium
Ginger - 1 inch piece
Garlic - 2 to 3 cloves
Salt to taste
Oil - 2 tbsps
Cumin seeds (Jeera) - 1 tsp
Chili powder - 2 tsps
Turmeric poweder - 1/2 tsp
Garam masala - 2 tsps

Stuffing :
Crumbled paneer - 1 cup
Finely chopped spinach (palak) - 1/2 cup
Salt to taste
Chili powder - 1/2 tsp
Garam masala - 1/2 tsp

Oil for shallow frying

Method : 

1. Peel the bitter gourd to remove the ridges and make it as smooth as possible. Cut into 1cm thick roundels, scoop out to make them hollow and add to a bowl. Sprinkle a generous amount of salt and 1 tsp chili powder. Shake well and keep aside for about 10 minutes. 

2. Meanwhile, grind onions, ginger and garlic into a fine paste. Grind tomato and red pumpkin separately.

3. Wash the bitter gourd roundels well in running water and drain. Steam cook with a little bit of salt sprinkled over them, for about 10 minutes or till 3/4th tender. Keep aside.

4. Heat 2 tbsps oil in a kadhai/pan. Add jeera and let crackle. Add the onion-ginger-garlic paste along and sauté for about 2-3 minutes.

5. Add salt, turmeric pwder, chili powder, garam masala and let fry. Once the oil separates, add in the tomato-pumpkin gravy. Stir occasionally and let cook for 5 to 7 minutes more. Check for salt and turn off the flame once gravy is done.

6. For the stuffing, just keeping it simple - mix together the crumbled paneer, spinach, salt, chili powder and garam masala. 

7. Fill this stuffing inside each steamed karela round. Heat oil for shallow frying. Gently drop in the stuffed karelas and fry on low to medium heat, on both sides till golden brown. Remove and drain excess oil.

8. When ready to serve, warm the gravy. Place the fried karela on the serving plates and gently pour the gravy on top or around. Garnish with coriander.

Stuffed Multi-grain Parathas

Day 5 of Navratri and third day of Lakshmi pooja (3 days each for Durga-Lakshmi-Saraswathi), this also coincided with something to prepare for our 10th #FoodieMonday #BlogHop, and this week the theme was food that we prepare during the festival. Anything ranging from Faraali dishes to sweets, to simple daily prasad....My preparation...stuffed Multi-grain Parathas. 
With my new-found love, actually turning into obsession (!!), for millets, this one has both Bajra and Ragi flours with multi-grain wheat flour to supplement and to help in binding.

STUFFED MULTI-GRAIN PARATHA

Ingredients :

For the dough :
Pearl Millet (Bajra) flour - 1/2 cup
Finger Millet (Ragi) flour - 1/2 cup
Soya flour - 1/4 cup
Multi-grain or whole wheat flour - 1 cup
Salt to taste
Oil - 1 tbsp
Water as required

For the stuffing :
Finely chopped carrot - 1/2 cup
Finely chopped capsicum - 1/2 cup
Roughly chopped or torn Spinach leaves - 1 cup
Crumbled Paneer - 1 cup
Cumin (Jeera) seeds - 1 tsp
Salt to taste
Turmeric (Haldi) powder - 1/2 tsp
Garam masala - 1 & 1/2 tsps
Chili powder - 2 tsps
Oil - 2 tbsps

Method :

1. To prepare the dough, add the flours and salt to a bowl. Knead into a soft dough using enough water. Pour a little oil over the top and knead lightly just once. Leave aside to rest for about 10 minutes.

2. Now the stuffing, heat 2 tbsps oil in a pan, add jeera and let crackle.

3. Add chopped carrot along with turmeric powder, cover and cook for about 5 minutes. Now add in the capsicum and spinach leaves as well, salt to taste, mix and again cover cook for 5 minutes more. Stir once and finally add the paneer and let cook uncovered for 5 minutes more. 

4. Add garam masala, chili powder and check salt. Cook for 2-3 minutes more and transfer to a bowl and let cool to room temperature. 

5. Divide the dough and stuffing into equal portions. Make a cup of the one dough round and place the stuffing inside. Seal properly and flatten gently. Now roll out into a thick roti of about 1/2 cm thickness. Repeat with remaining dough.

6. Heat a tawa and place the paratha on it to cook. Cook for a bit on both sides, then let cook using oil / ghee till golden brown and well-cooked. 
Note : Due to use of millet, cook the parathas slightly longer till well done.
Remove and serve hot with desired accompaniment.

Potato & Cheese stuffed tartlets

     Starters are just that, a great start to any meal, or just on their own, the perfect accompaniment to catching up on some gossip, or in more technical terms...preparing and balancing one's appetite for the bigger meal ahead!!
For this tartlet, I chose an English-style stuffing, simple potatoes and peas with minimal spices. The stuffing tasted simply wonderful and proved that, sometimes, less is more!! 

STUFFED TARTLETS

Ingredients :

For the tartlets :
All purpose flour -1 cup
Bajra (Pearl Millet flour) - 1/2 cup
Soya flour - 1/4 cup
Salt to taste
Black pepper powder - to taste

Stuffing (for the spicy version):
Oil - 1 & 1/2 tbsps
Boiled and mashed potatoes (with salt)- 1 cup
Boiled peas - 1/2 cup
Salt to taste
Garlic powder - 1/2 tsp
Mixed herbs - 1/2 tsp
Black pepper powder - 1/2 tsp
Crushed chili flakes - 1/4 cup
Grated processed cheese - 1/4 cup or 1 cheese slice

Stuffing (for the sweet version) :
Butter - 1/2 tbsp
Oil - 1 tbsp
Boiled and mashed Sweet potatoes - 1 cup
Chopped apples - 1/2 cup
Salt - 1/4 tsp
Black pepper powder - 1/4 tsp
Chili powder - 1/2 tsp

Misc : 
Grated cheese - for sprinkling
Oil for frying

Method :

1. Let's prepare the stuffing first. [The sweet version is totally optional, I just made it for a variation and since apples are so in season and with the right crunch :) ] Heat 1.5 tbsps oil in a pan, and add the mashed potatoes and peas. Stir the mixture till the oil is well mixed in.

2. Add salt to taste, garlic powder, pepper powder, chili flakes or chili powder and stir well into the mashed veggies. Let cook for about 2 minutes on low flame. Now add the grated cheese/cheese slice and the herbs. Stir again and check for salt. Let cook for 1 minute more and turn off the flame. 

 3. For the sweet version, heat butter and oil in a pan. Add the chopped apples and let cook on low flame for 2-3 minutes. Add in the cooked sweet potatoes and mix well. Add salt to taste, very little as we only want to enhance the sweetness in contrast! Add pepper and chili powder as well and stir in till well-mixed. Let cook for 2-3 minutes more and remove. Let cool.
4. Now for the 'tartlets'..... Sieve together the flours and add the salt and pepper powder. Knead into a soft but firm dough using sufficient water. Divide into small and equal portions. 

5. Heat oil for frying. Roll out a dough portion into a puri or a round 2 inches in diameter. Wrap over an aluminium cupcake mould and press gently. Prick all over with fork and drop carefully into the oil. 
Press down to hold the mould in place for few seconds and to let the fried puri retain its shape before the mould frees itself. Then remove the cupcake mould out of the oil and let the puri fry on low heat for few seconds more. 
Do not fry till golden brown and crisp as we will be further baking these along with the stuffing.

6. Repeat with the rest of the dough and drain excess oil. Now fill the puris with the prepared stuffing and sprinkle grated cheese on top. Preheat oven at 170 deg C. 
[Note : I use a microwave oven, so to pre-heat I tend to place some water in a micro-proof bowl and run it on high for a minute or so. ]

7. Arrange the stuffed puris or tartlets in a baking dish and bake for about 10-15 minutes till cheese turns golden brown. In the micro, I baked them for about 7-8 minutes.
Serve hot with desired accompaniment.

Paneer Lentils Tikki

Post a recent festival, a bowl of Dal Vada batter was found hiding in the corner of our fridge. Quick way out would have been to make small bondas or mini vadas for a tea-time snack. But, how predictable!!! And, what's a recipe without a twist!! So here goes...

PANEER LENTILS TIKKI

Dal Vada recipe can be found here ....

Ingredients :

Tikki Mixture :
Crumbled Paneer - 250 gms
Rice flour - 2 tbsps
Soya flour - 1 tbsp
Chili Powder - 2 tsps
Salt to taste>
Crushed Kasuri Methi - 2 tsps
Garam Masala - 1 1/2 tsps

Stuffing :
Finely chopped carrots - 1/4 cup
Finely chopped capsicum - 1/4 cup
Blanched and chopped spinach - 1/2 cup
Salt to taste
Chili powder - 1/2 tsp
Oil - 1 tbsps

Method :

1. Heat 1 tbsp oil in a small pan, add the chopped carrots and sauté for a bit. Add salt and stir once. After about 3-4 minutes add the capsicum and sauté for 4-5 minutes more. We do not want the vegetables to become over-cooked, as they will be re-cooked along with the tikki. Finally add the chopped spinach and chili powder. Let cook for 2-3 minutes more, remove and cool.

2. For the Tikki mixture, in a bowl, add the dal vada batter, followed by the rice flour, soya flour, crumbled paneer and mix well. 

3. Add the chili powder, salt, kasuri methi and garam masala. Mix well again and check for consistency if you are able to assemble into a tikki. If the mixture is too crumble, add 1-2 tbsps milk to add little moisture.

4. Divide the tikki mixture and vegetable stuffing into equal number of portions. Take one portion of the dough, place the stuffing and seal gently. Roll and flatten into Tikki shape. Prepare the others in the same way.

5. Heat oil in a tawa enough for shallow frying. Place the tikkis in the oil and shallow fry till golden brown on both sides. 
Remove and serve hot with desired accompaniment. 

Pudina Pepper Paratha

PUDINA PEPPER PARATHA

Ingredients :

Whole wheat flour - 2 cups
Black Pepper Powder - 2 tsps
Salt to taste
Chopped Green chilies - 2 to 3 tsps

Clarified butter (Ghee) - 2 tbsps
Chopped Mint leaves - 1/2 cup
Chopped Coriander leaves - 1/4 cup

Method :

1. In a clean bowl, mix together, flour, pepper powder, salt along with green chilies, mint and coriander. Add ghee and knead into a soft dough using enough water. Rest for 5-7 minutes.

2. Divide into equal sized portions. Roll out into rotis. Heat a tawa on medium heat. Cook the rotis using ghee/oil on both sides until golden brown and slightly crispy.
Serve as desired with curd and pickle.

Chinese Style Stuffed Dosa

Tired of the normal dosas, I decided to experiment with some different stuffing. With some cabbage and carrots in the fridge, the first thought was Chinese!! A dash of this and a sprinkle of that...not a bad idea.... What can one not do when you have the right sauces at home :)


                                            CHINESE STYLE STUFFED WHEAT DOSA

Ingredients :

For Dosa :

Wheat flour - 2 cups
Soya flour - 2 tbsps
Rice flour - 1/2 cup
Maida - 1/4 cup
Curd - 1/2 cup (whisked)
Water as required
Salt to taste

For Stuffing :

Shredded Cabbage - 1 cup
Grated Carrot - 1/2 cup
Chopped Capsicum - 1/4 cup
Grated Paneer - 1/2 cup
Schezwan Sauce - 2 tbsps
Red Chili Sauce - 1 tsp
Soya Sauce - 1 tsp
Salt to taste
Oil - 2 tsps

Method : 

1. Mix together the flours and salt to taste, gradually add the whisked curds and stir well leaving no lumps. Add enough water to make a thin dosa batter. Leave aside for 5 minutes.

2. For the stuffing, heat oil in a pan. Add the cabbage and sauté for 2 minutes. Add the carrot and sauté for 2 more minutes. Do not cook too much, we need the vegetables 1/4th crunchy.

3. Now add the capsicum. Add the Schezwan sauce and Red chili sauce and mix well.

4. Tip in the paneer and mix again. Add the soya sauce and salt to taste. Be careful with salt as the sauces would have some salt in them already. Sauté for just 1 minute more and remove.

5. Heat a dosa tawa and grease with a little oil. If the dosa batter is a bit thick add little more water. Pour a ladle-ful batter on to the tawa and spread evenly. Cook with a little oil till cooked and golden brown on both sides.
Note : Always make a small tester dosa first to make sure it comes out OK. If too sticky or if it tears, add a little rice flour.

6. Place the stuffing on one end of the dosa and roll carefully. Serve hot with spicy ketchup.

Baked & Stuffed Lauki

I started out with the idea of making Bharwaan Lauki for dinner. Then got side-tracked with the idea of trying something Continental instead. Eventually decided on a mélange keeping the stuffing and spices pretty simple.

                                          BAKED BHARWAAN LAUKI (Bottle gourd)

Ingredients :
Bottle gourd (Lauki) - 1 (tender and slim)
Salt to taste
Haldi - 1/4 tsp

Stuffing :
Crumbled Paneer - 1 cup
Potatoes - 2 medium (Boiled and mashed)
Salt to taste
Crushed black Pepper to taste
Chili powder - 1  1/2 tsps
Italian herbs/ Dried Oregano - 1 1/2 tsps (Tip - Preserve the oregano sachets the Pizza guy gives you!!)

Gravy :
Tomatoes - 3 medium (Blanched and puréed)
Capsicum - 2 tbsps (chopped)
Olive oil - 2 tbsps
Salt to taste
Chili powder - 1 tsp
Italian herbs / oregano - 1 tsp

Other ingredients :
Cheese slices or grated processed cheese
Italian herbs/oregano for garnishing


Method :

1. Wash, peel and slice the bottle gourd into 1 inch thick pieces. Bring water to boil in a saucepan and add some salt and haldi. Drop in the lauki roundels and cover-cook till 3/4th tender. Do not let them become too soft. We will be baking them later. Drain the excess water and keep aside.





2. Meanwhile, to prepare the stuffing, in a bowl, mix together grated paneer, the mashed potato, salt, chili powder and herbs. Take care to leave no lumps.







3. For the gravy, heat oil in a pan and add the tomato purée. Add salt to taste, chili powder and let cook.

4. When half done, add the capsicum and let cook along with the gravy for 4-5 minutes. Again, it's ok to leave the gravy 3/4th done as we will be baking this as well. Finally, add the herbs and give it one last stir. Remove and keep aside.

5. Now let's start assembling the dish. Fill the stuffing carefully into the lauki discs. Place them on a baking dish. Pre-heat the oven @ 180 deg C.






6. Drop a spoonful of gravy on top of each lauki disc. Finally sprinkle the processed cheese or cheese slices. Bake @ 200 deg C for about 4-5 minutes. Reduce temperature to 170-180 deg C and bake for 7-8 minutes more or till cheese starts bubbling and becomes golden brown.

7. Remove from the oven and serve hot with toasted bread.

Notes : Since I use the microwave, the baking times might vary as compared to a conventional oven.

Stuffed Green Chili Pickle

Continuing from recipe for Stuffed Red Chili Pickle here's the recipe for the green variation. The ingredients required are much less compared to its red sibling but the method is more or less the same.


                                                 STUFFED GREEN CHILI PICKLE

Ingredients :

Green Chilies - 1 KG
Fennel Seeds(Saunf) - 100 gms (Slightly dry roasted and ground)
Dry Mango Powder (Amchoor) - 100 gms
Turmeric powder (Haldi) - 25 gms
Mustard Powder - 100 gms (Dry roast but do not let it splutter, dry grind)
Salt - 75 gms
Oil - 2 cups

1. Wash and pat dry the chilies. Spread out on a platter and let dry. If possible, leave them in the sun for about 15-20 minutes
NOTE : Always wear disposable gloves when handling chilies and spices.

2. Remove the stems and slit the chilies. De-seed them. If the chilies are quite long and/or narrow, cut them in half to make stuffing easier

3. Heat the oil to smoking point and let cool to room temperature.

4. Mix together the dry spices in a bowl and add a couple spoonfuls of oil, just enough to moisten the spices and hold them together for stuffing.

5. Fill this mixture carefully into the chilies. Arrange them neatly in a large urn or glass/ceramic jar. Pour the cooled oil enough to submerge the chilies. Stir once daily and leave in the sun if possible to prevent moisture.
After about a week, store in the refrigerator. Good for consumption after about 10 days, when the chilies become softer and have absorbed the oil and spices well.

These are some typical Ceramic jars used in India to store pickles.....

 

Stuffed Red Chilli Pickle

Though it sounds explosive, Bharwaan Mirchi Achaar or Stuffed Chilli Pickle is quite tame (!!) and a wonderful accompaniment for Indian breads in particular. There are two variations to this, the pickle can be made with Red Chillies and Green Chillies alike. The variety of chili best suited for this pickle is the "Bhavnagri Chili" which has its origin in Bhavnagar, Gujarat.



It's very spicy and perennially available.
During my years in Delhi I never had problems getting hold of this chili or its brethren that would suit the pickle purpose, but sadly it is not available readily in Chennai, where I live now. I ended up buying it once in Switzerland from a Lebanese shop, and recently from the Dadar vegetable market in Mumbai.
I scoured through many stuffed chili pickle recipes the first time and made a combination that worked best for me. I have used the following recipes for many years now and the result has always been flawless :)

                                                  STUFFED RED CHILLI PICKLE

Ingredients : 

Red Chillies - 1/2 KG
Oil - 2 cups (Best to use Sesame oil)
Chili powder - 30 gms (6 tsps)
Methi seeds - 30 gms (Roasted slightly and ground)
Dry Mango powder (Amchoor) - 50 gms
Garam Masala - 30 gms (6 tsps)
Fennel Seeds (Saunf) - 100 gms (Roasted and coarsely ground)
Salt - 50 gms
Mustard powder - 50 gms (Dry roast in a pan for just 2 to 3 minutes, i.e, don't let it splutter, then dry grind)
Jeera powder - 50 gms (slightly roasted and ground)
Juice of 4 lemons, tends to cut down the spice and add some tanginess

1. Wash the chilies well and pat dry. Spread them on big platters and let dry well. The chilies need to be absolutely dry before being pickled, moisture being the sworn enemy of any pickle.
NOTE : Always wear disposable gloves when handling chilies and spices.

2. Once dry, remove the stem from the chilies, make a slit in the centre and de-seed. If the chilies are too long and/or narrow, cut them in half to make stuffing them easier.

3. Heat the oil to smoking point and let cool to room temperature. Keep aside. Meanwhile moisten the dry spices with lemon juice and mix well. To this add about 4 to 5 tbsps of the cooled oil. The remaining oil will be poured over the chilies in the end.

4. Fill the slit chilies tightly with the spice mix. Place them carefully in a large glass or ceramic jar. Once all the chilies have been stuffed, pour the remaining oil over them. As oil acts as the preservative here, if you find that all the chilies are not fully submerged in the oil, heat and cool some more and pour into the jar. Cover the mouth of the jar with a clean muslin or cheesecloth and seal tightly with the lid.

5. Stir the pickle gently every day taking care not to let the stuffing spill out. If you are not comfortable with doing this in a jar a large urn can be used for the initial resting period. After about a week transfer to a jar and refrigerate.
If the climate where you live is humid and/or wet, it is very important not to store the pickle in a damp, cool place. Whenever possible, keep the urn/jar in the sun when it comes out and stir once. 
The pickle will be ready for consumption in about 2 weeks' time as you will notice the chilies become softer and would have absorbed the oil and spices alike.
The recipe for Stuffed Green Chilies pickle is here....

These are some typical Ceramic jars used in India to store pickles.....

Peas - Pudina Rotis

Last Sunday my mother fished out a recipe for Peas Bruschetta (can't recall where she got it from now) and we had it for breakfast. The filling was simply out of this world.
However, we ended up with some leftover filling and we promptly deposited it in the refrigerator for future sandwiches.
Last night, to break the monotony of standard rotis, I recalled the filling in the fridge and you know what comes next!! Yep......

PEAS-PUDINA ROTIS

Ingredients :

Peas Filling -
Green peas - 1 cup
Pudina/Mint leaves - 10 to 12
Coriander leaves - 1/2 cup (chopped)
Green chilly -1
Grated Cheese - 1/4 cup
Salt and pepper to taste

For Dough -
Wheat flour - 1.5 cups
Water
Salt to taste
Oil - 1 tbsp

Method : 

1. Grind together all the ingredients for the filling in a mixer using very little water. Keep aside

2. In a food processor, or bowl, add the ground mixture, wheat flour, salt, oil and knead a firm dough using sufficient water. Let rest for about 8 to 10 minutes

3. Prepare thick rotis or parathas and cook using ghee / oil on a hot tawa.
Serve as desired.

Bajra Aloo Roti

Bajra or Pearl Millet (கம்பு {Kambu} in Tamil), is highly popular in Rajasthani cuisine, however its health benefits make it a part of dishes throughout India. It is known to be high in proteins with a good amount of amino acids. It's rich iron content helps formation of hemoglobin in blood thus preventing anaemia.
It is also gluten free; is a rich source of fibre and helps control blood sugar levels, acidity and cardiovascular problems.



In the following recipe, the normal Bajra roti has a taste twist in the form of boiled and mashed potatoes, which also add volume and softness.

BAJRA ALOO ROTI

Ingredients : (Makes 4) 

Bajra (Pearl millet) flour - 1 1/2 cups
Boiled and mashed potatoes - 3/4 cup
Ginger-green chilli paste - 1 tsp
Chopped coriander - 4 tsps
Black Pepper pwd - 1/4 tsp
Salt to taste
Oil / ghee for cooking

Method :

1. Combine potatoes and bajra flour in a bowl with oiled hands and gently mix.

2. Add the ginger-green chilli paste, pepper, dhaniya and salt. Mix all ingredients well and knead into a soft dough. Due to the moisture content in potatoes, it is not usually necessary to add water. Keep dough aside for 5 minutes.

3. Meanwhile warm the roti tawa or griddle. Divide the dough into 4-5 equal portions. Roll out into a 1" thick roti(pancake) and cook on using oil/ghee till golden brown on both sides. 
Serve hot with curd, raita or desired accompaniment.

Stuffed Parval curry

Ingredients :
Parval (Pointed Gourd) - 1/4 kg
Tomatoes - 2 (medium)
Ginger - 1/2 inch piece
Green Chillies - 6 (ground to a paste)
Onion - 1 big (ground to a paste along with ginger)
Grated Paneer - 50 gms
Boiled & mashed Potatoes - 1 cup
Cornflour - 2 tbsps
Dhaniya pwd - 1 tsp
Haldi - 1/2 tsp
Curd - 1 cup
Bay leaves - 2
Cinnamon - 1 inch stick
Cardamom - 4
Garam masala - 1/2 tsp

Method :
1. Lightly boil the parval for about 10 mins. Cut in half and chop off the ends. Scoop off the insides

2. Combine paneer, potatoes, salt, green chilli paste and mix well.

3. Stuff the parval with this mix. Make a semi-thick paste using the flour and little bit of water. Dip the parval in this mix and shallow fry till golden brown.

4. Heat oil in a pan. Add dhaniya pwd, chilli pwd (if needed), cardamom, bay leaves and cloves. Add the onion-ginger paste. Fry for a bit till raw smell leaves the gravy.

5. Add curds, garam masala and simmer on low heat. Add water to adjust consistency if required.

6. Now drop in the fried parval pieces one by one and simmer for 5-7 minutes more. Serve hot.