Monday, 20 June 2016

Bored with the summer vegetables

Baked Pointed gourd (parval) Vegetable
500 gms pointed gourd (parval), pealed
300 gms paneer
100 gms capsicum
50 gms onion
2 tsp oregano
Salt to taste
½ cup chopped coriander


For the white sauce
2 – 3 tbsp whole wheat flour
2 – 3 tbsp liquid cows ghee
500 gms bottle gourd (doodhi)
1 cup skimmed milk
 1 cup water
1 tsp pepper powder
Rock  salt  to taste


·         Cut the pealed pointed gourd vertically and deseed by scooping a bit of it.
·         Steam  /blach  pointed gourd  for  10  miniutes
·         Grate the paneer and onions
·         Add chopped coriander, oregano and salt to it and mix
·         Stuff  pointed gourd  with  paneer  filling 
·         Place pointed gourd in a baking tray.

For the white sauce
·         Cut the bottle gourd (doodhi) into pieces and steam/boil it till soft.
·         Blend the boiled bottle gourd (doodhi) to a paste.
·         Heat cow’s ghee and add whole wheat flour and roast for one minute and add the bottle gourd (doodhi) paste.
·         Now add salt, pepper, milk, water and allow it to cook for 2 – 3 minutes.
·         Cut the capsicum into thin strips and stir fry in 1 tsp extra virgin olive oil / butter for a few minutes add salt.
·         Add  capsicum around  the  pointed gourd (parval), pour the white sauce over it
·         Bake till a thin brown crusts forms.
·         Serve hot.

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