BM # 31 Week 2 Day 2
For the second day under main course I have prepared a combo platter.This was an inspiration from a cookery show by Vineet Bhatia. Vineet Bhatia runs a Rasoi restaurant in London and Geneva and gives his own twist to the local flavors. The stuffed lauki is from Banaras , which is filled with a very rich stuffing, I served this with khichdi, which was drizzled with some ghee .The dahi wale aaloo and the lassan ki chutney completed the meal.
1 medium side bottle gourd
Peel the bottle gourd and cut this into 6" pieces.
Scoop out the center from the gourd, thus making it appear like a cylinder.
Reserve the scooped flesh.
Keep a pot of water to boil.
After the water boils, add the cylindrical gourd pieces.
After 1 minute remove the gourd pieces and immerse them in cold water
Remove these pieces and using a kitchen towel dab all the moisture from the gourd.
Apply salt and red chilly powder and keep it aside.
Stuffing
1 tsp cumin seed
1 tsp ginger garlic paste
Chopped reserved flesh of gourd
100 gms cottage cheese
150 gms khoya
2-3 boiled potatoes, mashed
1 green chilly
1 tsp cumin powder
1 tsp red chilly powder
1 tsp dry mango powder
1/2 tsp turmeric powder
1/2 tsp garam masala
3 tsp almonds , chopped
3 tsp pistachios, chopped
3 tsp raisins
Fresh coriander leaves
Salt to taste
Heat oil in a pan.
Roast the nuts and raisins and keep aside.
Roast the nuts and raisins and keep aside.
Add cumin seeds, let crackle.
Add ginger garlic paste and green chilly.
Add the gourd flesh and sauté.
Add salt and turmeric and after cooking for 2 minutes, cover and cook till tender.
Add khoya and sauté.
Add grated cottage cheese .
Add boiled mashed potatoes.
Add nuts, raisins, dry spices including salt.
Mix well.Remove from fire and add coriander leaves.
Let cool.
Assembling
Place the cylindrical gourd up right on your work surface.
Fill in the scooped portion, making sure the stuffing is compact and has no gaps.
Heat a pan .
Add ghee and then place the stuffed gourd pieces in the pan and simmer the gas.
Cook covered tossing and shaking the pan once in a while.
Once the cylindrical gourd is cooked, remove from the pan and cut into slices.
Serve hot.
Khichdi
1 cup rice
1/2 cup split green gram
Small pinch alum
2 tbsp ghee
Salt to taste
Wash rice and daal.
Soak for 15 minutes.
Put all ingredients in the pressure cooker and add 4 cups of water.
Cook for 1 whistle and simmer the gas for 10 minutes.
Let the pressure release.
Open the cooker and give the khichdi a few vigorous stirs.
Add more water if it is dry.
Top with some more ghee.
Dahi wale Aaloo
4 potatoes, peeled chopped into cubes
Salt to taste
Pinch turmeric
Pinch red chilly
Boil the chopped potatoes with salt, turmeric and red chilly powder till tender.
2 tbsp ghee
1 tsp cumin seed
1 cup tomato purée
1/2 cup beaten curd
1-2 tsp red chilly powder
1/2 tsp coriander powder
Salt to taste
Heat ghee add cumin seeds.
Add the boiled potatoes.
Sauté .
Add the tomato purée.
Add spices and mix well.
Switch off the gas and add beaten curd.
Place back on fire for a few minutes.
Serve hot.
The combo which was served in the show was with rice, but I served Khchdi, which is typical Sindhi style. The gourd was very rich , khichdi, very humble and mild, but tasted awesome with that ghee , Aaloo in any form go well with anything and lasasan ki chutney complimented the dish.Overall a very delicious and satisfying platter.