Stuffed / Bharwan Tinde

My mother in law, whenever i visit her she often prepares this for me as i am very fond of tindas but i never tried. Yesterday when i went to market my husband saw and told me to buy this. I bought and asked my MIL for its recipe..unfortunately the recipe which she told me was lacking few spices and other ingredients too, though it tastes really good.. but i  thought to give my own little twist and believe me i was veryyy happy with the results..my husband loved more than me and told to prepare the same way every time i prepare tindas.. And  i, was on 9th cloud..:) so here is its recipe.

Tindas (Round Bottle Gourd)

Ingredients:

6 tindas about 300-350 gms

For stuffing
2 tsp coriander powder
11/2 tsp cumin powder
11/2 tsp fennel powder
1 tsp dry mango powder
1 tsp turmeric powder
1 tsp red chilly powder
1/2 tsp dry ginger powder
1/2 tsp garam masala powder
1/2 tsp black salt

1/2 tsp Kitchen King Masala (optional- I used this)
Pinch of asafoetida powder
And Salt to taste

For seasoning
1 large chopped onoin
1 medium tomato chopped

1 tsp cumin seeds

1/2 tsp mustard seeds
1 1/2 tbsp olive oil or mustard oil (or any vegetable oil of your choice)

For Garnishing

2-3 tbsp of fresh chopped coriander leaves

Recipe:

• Wash all tindas with water and peel its outer skin as it is little tender.
• Make a criss & cross pattern on it. And keep it aside.

• Mix all the dry spices listed above under For stuffing..
  
• Fill this in tindas and still you ll see few amount of filling will left. Do not throw this, later it will be used while seasoning. 

• In a pan heat oil and add cumin seeds, after it splutters stir fry filled tindas in it on low flame and with the lid covered for about 15-20 minutes or until cooked and soft. 

• Open the lid in between and stir in between so that it cooks evenly from all the sides.

• Once cooked season it with chopped onions, tomatoes and the left out dry spice filling. Mix all slowly.

• Cook further on same low flame for about 6-7 minutes more with the lid covered.
• Open the lid than after, and mix all nicely now. Make sure tomatoes and onions are cooked and soft.
• Turn the flame off and garnish with Fresh chopped coriander leaves and serve with roti.

Serves: 4

Total time: 30 minutes

Punjabi Chole Bhature

Chole, a famous North Indian dish. Which is often served with plain / stuffed kulchas or with bhature and puri. Check its recipe below

For Plain kulcha (Without & with Yeast) recipe- click on link below:

http://cookandbite.blogspot.in/2014/04/kulchakulche-recipe-without-with-yeast.html

Punjabi Chole

1) Chole

Ingredients:

250 gms White Chickpea (Chole) (soaked overnight in water)

1/2 tsp baking soda

1 tea bag

1 cinnamon stick (medium)

1 Bay leaf

For Gravy:

2 tbsp oil

1 tsp whole Cumin seeds (Jeera)

1/4 tsp Asfoetida (Hing)

3 medium onion puree                                                                                  

2 medium tomato puree

1 tsp ginger paste

1 1/2 tsp garlic paste

1 tsp Garam masala powder

1 tsp red chilly powder (or as per taste)

1/2 tsp turmeric powder

11/2 tsp cumin powder

1 1/2 tsp corriander powder

1 tsp dry mango powder (aamchur)

2 tsp Fennel powder (saunf)

1 tsp dry fenugreek powder (methi)

1/2 tsp grounded black pepper (kali mirch)

1/2 tsp grounded cloves (laung)

1 whole black cardomom crushed

Recipe:

 Pressure cook overnight soaked Chole in 2-3 cups of water with  bay leaf, cinnamon stick, baking soda and pinch of salt. Pressure cooked Chole  should be soft and not overcooked. Drain Chole by removing tea bag, cinnamon stick and bay leaf. Do not throw drained Chole water, keep it aside (use same water while cooking).

Heat oil in a pan with whole cumin seeds, once it splutters add asfoetida and Onion puree. Saute till light pink in colour. Now add tomato puree, and ginger-garlic paste. Keep stirring for a minute. Add garam masala powder, red chilly powder, turmeric powder, cumin-coriander powder, dry mango powder, fennel powder, dry fenugreek powder, grounded black pepper-cloves, grounded black cardamom seeds and salt to taste. Add chole water little and stir for a while.

Now add Chole to this gravy. Mix it well inside. Add water to it. Cook for 15-20 minutes on a  low flame or till you get little thick gravy. Keep stirring in between. 

Turn off the flame and garnish with small chopped onion, small chopped tomatoes, Fresh corinader leaves and 1/2 lemon, sliced on it.  

Serve it with kulche or bhature or poori. See bhature recipe below

2) Bhature:

In 2 Cups Maida (or all purpose flour), add 1/2 cup wheat flour, 2 tbsp oil, 3-4 tbsp curd and salt to taste. Knead Dough with water. It should not be sticky at all. Oil it and Cover. Keep aside for 2-3 hours. After than knead it again. Roll it to give a round shape and deep fry in hot oil.