How to make 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 & has featured on Turban Tadka.
Main Ingredients : Ridge gourds (turai), Salt (नमक)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Spinach Thalipeeth omlet Cheesy Spinach Khandvi Chicken Lazone
Turai Baskets Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Turai Baskets Recipe
Ridge gourds (turai) 2 medium
Salt to taste
Chaat masala to sprinkle
Red chilli flakes 1 teaspoon to sprinkle
Cornflour 1 cup
Butter 2 tablespoons
Garlic , chopped 1 tablespoon
Ginger , chopped 1 teaspoon
Oil 2 teaspoon to deep fry
Carrot , finely chopped 1 small
Tomatoes , pureed 2 medium
Corn kernels , boiled 1/4 cup
Green peas , blanched 1/4 cup
Green capsicums , cut into 1/2 inch pieces 1 small
Dried mixed herbs 1 teaspoon to sprinkle
Cottage cheese (paneer) , cut into 1 inch rectangles 100 grams
Lemon 1
Mozzarella cheese , grated 2 tablespo to sprinkle
Red cherry tomatoes to serve
Micro greens to serve
Edible flowers to serve
Red radish , cut into thin strips to serve
Method
Step 1
Peel the ridge gourds completely. Trim the ends. Cut it into half horizontally and scoop out the centre portion to make hollowed cylinders.
Step 2
Place these cylinders in a bowl, add salt, sprinkle chaat masala and red chilli flakes and mix well.
Step 3
Take cornflour in another bowl. Add enough water and make thick slurry.
Step 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.
Step 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.
Step 6
Halve the lemon, squeeze its juice and add to the cooked mixture. Mix well and set aside to cool down.
Step 7
Preheat the oven to 180˚C. Heat sufficient oil in a kadai.
Step 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.
Step 9
Arrange these baskets on a baking tray.
Step 10
Add 2 tbsps mozzarella cheese to the cottage cheese mixture and stuff it into the baskets. Sprinkle mozzarella cheese on top.
Step 11
Keep the tray in the preheated oven and bake for 3-4 minutes or till cheese melts.
Step 12
Arrange the baked ridge gourd baskets on a serving platter and sprinkle mixed herbs and red chilli flakes on top.
Step 13
Serve hot with red cherry tomatoes, micro greens, edible flowers and red radish.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
