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Turai Baskets

Deep fried hollowed ridge gourds stuffed with paneer and vegetable mixture, sprinkled with mozzarella cheese and baked This recipe is from FoodFood TV channel

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Turai Baskets
Main Ingredients Ridge gourds (turai), Salt
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg
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Ingredients list for Turai Baskets

  • 2 medium Ridge gourds (turai)
  • to taste Salt
  • to sprinkle Chaat masala
  • 1 teaspoon to sprinkle Red chilli flakes
  • 1 cup Cornflour
  • 2 tablespoons Butter
  • 1 tablespoon Garlic , chopped
  • 1 teaspoon Ginger , chopped
  • 2 teaspoon to deep fry Oil
  • 1 small Carrot , finely chopped
  • 2 medium Tomatoes , pureed
  • 1/4 cup Corn kernels , boiled
  • 1/4 cup Green peas , blanched
  • 1 small Green capsicums , cut into 1/2 inch pieces
  • 1 teaspoon to sprinkle Dried mixed herbs
  • 100 grams Cottage cheese (paneer) , cut into 1 inch rectangles
  • 1 Lemon
  • 2 tablespo to sprinkle Mozzarella cheese , grated
  • to serve Red cherry tomatoes
  • to serve Micro greens
  • to serve Edible flowers
  • to serve Red radish , cut into thin strips

Method

  1. Peel the ridge gourds completely. Trim the ends. Cut it into half horizontally and scoop out the centre portion to make hollowed cylinders.
  2. Place these cylinders in a bowl, add salt, sprinkle chaat masala and red chilli flakes and mix well.
  3. Take cornflour in another bowl. Add enough water and make thick slurry.
  4. Heat butter in a non-stick pan, add garlic, ginger and sauté for a minute. Add 2 tsps oil, carrot and sauté for 1-2 minutes.
  5. Add tomato puree and sauté till oil separates. Add corn kernels, green peas, capsicum, salt, 1 tsp red chilli flakes and 1 tsp mixed herbs and mix well. Add cottage cheese and sauté for 2-3 minutes. Transfer into a bowl.
  6. Halve the lemon, squeeze its juice and add to the cooked mixture. Mix well and set aside to cool down.
  7. Preheat the oven to 180˚C. Heat sufficient oil in a kadai.
  8. Squeeze out extra moisture from ridge gourds. To make ridge gourd baskets, dip them in cornflour slurry, slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
  9. Arrange these baskets on a baking tray.
  10. Add 2 tbsps mozzarella cheese to the cottage cheese mixture and stuff it into the baskets. Sprinkle mozzarella cheese on top.
  11. Keep the tray in the preheated oven and bake for 3-4 minutes or till cheese melts.
  12. Arrange the baked ridge gourd baskets on a serving platter and sprinkle mixed herbs and red chilli flakes on top.
  13. Serve hot with red cherry tomatoes, micro greens, edible flowers and red radish.
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