Friday 19 September 2014

Lauki musallam

Humble bottle gourd stuffed with the goodness of desiccated coconut, nuts and some other healthy ingredients making it Rich 'n' Royal!

Lauki Musallam

Ingredients :
  • 500 gms lauki
For Stuffing:
  • 50 gms peas
  • 1 boiled potato
  • Raisins Handful
  • Cashews Handful
  • Chopped green chillies (as per taste)
  • 1/2 Bunch coriander leaves
  • 1 tsp Cardamom powder 
  • Salt As per taste
  • 1/2 cup Mava/Khova 
  • 2 tbsp Desiccated coconut powder 
For Gravy:
  • 1 tbsp ghee
  • 1 tsp Ginger 
  • 4 Tomatoes pureed
  • Cashew paste (soak 15-20 cashews and grind into a thick paste)
  • 1/2 tsp cumin powder 
  • Salt as per taste
  • Red chilli powder as per taste
  • 1/2 tsp Turmeric powder 
  • 1/2 tsp Garam masala 
  • 2 tbsp Whisked curd 
  • 1/2 cup Water 
  • 3-4 tbsp Fresh Cream 
  • Few saffron strands

  • Peel skin of Lauki. Scoop the pulp and prick with fork and apply salt, set aside for 30 mins.

  • After 30 mins put this lauki to boiling water with pinch of turmeric and salt. Cover the lid and cook for 20-25 min or till lauki is half cooked.
  • Mix all the stuffing ingredients mentioned above and carefully stuff this in the half lauki.

  • Carefully cut into roundels and keep aside.

  • Heat ghee in a non stick pan, saute ginger for  a minute, then add tomato puree. 
  • Add cashew paste when tomatoes are half done and changes colour, keep stirring after you add cashew paste else it will stick to the bottom. 
  • Add cumin powder, chilli powder and turmeric powderto the gravy and cook for 5 mins. Next add whisked curd, water and garam masala and cook for another 5 mins.
  • Now add stuffed lauki into the gravy carefully (lauki should not be completely immersed in the gravy)

  • Cover the lid and cook for 5-7 mins on medium flame or till done. Add fresh cream and mix. Switch off flame.
  • Garnish with cashews and saffron strands.
  • Serve hot with Chapattis, rice or naan.

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