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Preparation Time : 60
Cook Time : 20
Total Time : 80
Parwal (Pointed guards) 6 big
Cottage cheese grated 1½cup
Coconut grated 1/2 cup
Dry fruits chopped kaju kismis pistachio 1/3 cup
Onion 2 meduim
Garlic 3 cloves
Ginger chopped 1 teaspoon
Tomato 1 tablespoon paste
Cumin powder 1/2 teaspoon
Chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Fresh cream 2 tablespoon
Suger 1/2 teaspoon
Ghee 1 teaspoon
Salt 2 teaspoons
Cashew nut paste 1 teaspoon
Garam masala powder 1/½ teaspoon
Hot water ½cup
Peel the skin of the parwal then cut one end of the parwal and scoop out the seeds.
Donot discard the seed,keep it aside.
Take a heavy pan and perboil the parwals with a pinch of salt at a low flame.
Now grind the seeds of the parwal into a fine paste.
Make a fine paste of onion,garlic and ginger on another bowl.
Heat an 1 tablespoon of oil on a kadai add cumin seeds and add half teaspoon of onion ,garlic ,ginger paste and stir it.
Now add parwal seeds paste into it and cook until for few minutes.
Add cottage cheese, chopped dryfruits, grated coconut, garam masala powder and 1 teaspoon of salt and suger on it and cook until dry.This is our stuffing for the parwal.
When the stuffing cools down , stuffed the parwals from one end minutely.
Heat a pan with 2 tablespoons of oil on it and fry the stuffed parwals one by one and set aside.
For making curry on the same oil add bayleaf ,onion garlic,ginger paste abd fry until oil leaves the side.
Then add tomato paste,turmeric,cumin, corriender and chilli powder and fry until the oil leaves the sides of the masalas.
Add cashew nut paste and cook it at low flame.
Add half cup of hot water and 1 teaspoon of salt and boil for few minutes.
Now add the fried stuffed parwals and cook for 2-3 minutes at high flame.
Just before removing from heat add fresh cream and a teaspoon of ghee.
Serve hot with white rice, patatha nun etc.
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