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

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, turiya patra with poori and basundi. One of my favorites. This time, I’m gonna make it a bit unique. This will be really 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. Make a small sized balls from the dough.

Turiya patra with poori and basundi is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Turiya patra with poori and basundi is something that I’ve loved my entire life.

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

Basundi recipe with video & step by step photos. Basundi is a rich, delicious and flavorful Indian sweet made by It is garnished with chopped nuts and served as a chilled dessert or with Poori. Hi Kavitha Sorry for the delay Rabri has a more thicker consistency than basundi and has layers of milk. 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.

Instructions 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.

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. Basundi recipe with step by step pics. Basundi is sweet thickened milk, flavored with cardamom and nutmeg, with the addition of dry fruits. This milk based delicious dessert is popular in the western part of India, specially in the states maharashtra and Gujarat.

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