Stuffed Potals

INGREDIENTS:

Potals/ Parwal -500 gms

Onions -2

Tomato – 1

Green Chilli – 3

Ginger - 1 tsp

Garlic - 2/3 flakes

Turmeric - ½ tsp

Asafoetida  - 1 pinch

Salt - 2-3 tsp as per taste

Gram Flour - 2 Tbsp

PREPARATION:

Firstly, wash the Potals and remove the head/tail of each Potal. Now make a lengthwise slit on each Potal.

Prepare a thick paste of Tomato, Onion, Green Chilli, Ginger and Garlic.

Take the onion paste in a bowl. Add Gram Flour, Turmeric, Asafoetida and 1 tsp salt to the paste and mix it well.

Stuff this paste into the slits. Since Potals are hard and thick, only little amount of paste can be stuffed initially.

Now either Microwave the stuffed Potals for 5 mins or cook them in a wide-bottom non-stick pan on low flame for 5 mins. Cover the pan with a lid.

Now the Potals would have become soft and flexible. Stuff the remaining onion paste into the Potals.

Now repeat the process again. Either microwave the stuffed Potals for 5 more minutes or cook them in a wide-bottom non-stick pan with very little oil.  Add little salt if required.

 

Add 2-3 tsp of oil and shallow fry them on medium flame. Turn them to ensure that all sides are completely cooked/fried. Sprinkle little Red chilli powder and cook them for a moment.

Stuffed Potals curry is ready to serve. Garnish with fresh coriander and serve them hot.

Dry Fruits Ghee Rice

INGREDIENTS:

A bowl of Boiled/Cooked Rice

Clarified Butter / Ghee – 2 Tbsp

Cashews – 10 to 15

Almonds – 10 to 15

Pistachios – 10 to 15

Walnuts – 4 to 6

Raisins – 15 to 20

Saffron – a pinch

Any other dry fruits that you like can be added

Rose and/or Kwera/Keora water – 1 tsp. each (optional)

Salt – to taste

Sugar – 1 tsp

PREPARATION:

Take 1 Tbsp. of Ghee in a pan and roast the dry fruits one after the other separately on low flame.

 After roasting, allow them to cool and then cut them into pieces.

Now add all the chopped dry fruits and a little saffron in a pan. Now add rose water and Kwera/Keora water (optional) and mix well.

Add Salt, Sugar and cooked rice to this mixture and mix well.

Mix slowly so that the rice particles remain intact and the aroma/flavor gets into the rice. 

 Garnish the prepared Ghee rice with roasted dry fruits and serve it hot.