Ingredients:
Ridge gourd - 500 gms
Cheese - 50 gms
Salt to taste
Turmeric - 1/4 tsp
Garlic - 1 tsp (chopped)
For the marinade:
Thick yoghurt - 100 m
Green chilli - 1 tsp (chopped)
Cardamom powder - 1/2 tsp
Cashew nut paste - 50 gms
Fresh cream - 50 gms
White pepper powder - 1/2 tsp
Roasted cumin powder - 1/2 tsp
Roasted coriander powder - 1/2 tsp
For the batter:
Cor flour - 50 gms
Rice flour - 25 gms
Oil for deep frying
Method:
Ridge gourd - 500 gms
Cheese - 50 gms
Salt to taste
Turmeric - 1/4 tsp
Garlic - 1 tsp (chopped)
For the marinade:
Thick yoghurt - 100 m
Green chilli - 1 tsp (chopped)
Cardamom powder - 1/2 tsp
Cashew nut paste - 50 gms
Fresh cream - 50 gms
White pepper powder - 1/2 tsp
Roasted cumin powder - 1/2 tsp
Roasted coriander powder - 1/2 tsp
For the batter:
Cor flour - 50 gms
Rice flour - 25 gms
Oil for deep frying
Method:
- Peel ridge gourd, reserving the pee, and cut into 6 equal pieces Core and discard the seeds.
- Boil ridge gourd in water with salt and turmeric. Drain and reserve.
- Combine garlic, cheese and the soft peel trimmings, and fill the deseeded centres of the gourd pieces. Reserve.
- Combine yoghurt, green chilli paste, cardamom powder, cashew nut paste, cream, pepper, cumin and coriander powder.
- Make a batter with corn flour, rice flour and little water.
- Dip the gourd slices in the batter and deep fry for 30 seconds to firm each slice with its filling.
- Drain on absorbent paper and place in the marinade.
- Cook in a tandoor oven till done.
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