Add the onion paste and fry till its golden brown, for six to seven minutes. Add the stuffed gourd, and let it simmer. Wait for half a minute and then add the raw mango, chopped into fine pieces. Traditionally, marinated fish pieces are kept in a closed box and put in the middle of the pot where rice is just cooked.Serve it hot with basmati rice or paratha. Add ¼ cup water and mix.Start kneading the mixture into a stiff dough. Sauté for a minute.
Drop one or two slitted green chillies.Fry for a minute and add the grated cottage cheese, grated coconut and roasted peanuts. Sauté for a minute. Sprinkle some chopped coriander leaves.Once done, make small holes in the flattened dough using your fingers. Heat tawa, add some ghee and place thalipeeth on the tawa. So that with the heat of the hot rice, the fish can slowly absorb the spices from the marinade and can be cooked at the same time. Remove and keep aside. Steam it for seven to eight minutes. Bring to a simmer, cover the pot and let itsimmer for 20-25 minutes.. Drizzle a little mustard oil over the bowl.Mix together and pour in four cups of water. Add coconut paste and fresh cream.Now divide the dough into small balls of equal size.Stuff the gourds with this mixture. Cover the bowl with an aluminum foil and bake for 10 minutes at 1800C. Remove and keep aside. Add in the green peas, a pinch of asafoetida powder, a teaspoon of sugar and salt to taste.Prepare a paste grinding poppy seeds, black and Corn cob Wholesale white mustard seeds, a pinch of salt and two green chillies with very little water added.Add the grated tomato and again cook till oil separates and the mixture is free of moisture. In a bowl, take yogurt, above prepared paste, sugar and salt to taste. Add the turmeric and red chilli powder and let it cook till the ghee separates from the masala.Alternatively, to bake the fish in an oven, take an oven-proof dish, place the fish pieces coated with yogurt-mustard paste. Add chopped onions and saute till brown. To this add the ginger-garlic paste and sauté for another minute.In another wok heat two tbsp oil, add the onion paste and fry till golden brown in colour.Add cubed potatoes, washed rice and dal and saute for five minutes. Add the red chilli powder, garam masala, turmeric powder, broken cashew, jeera powder, dried mango powder and salt as mentioned under stuffing. Keep aside for 10-15 minutes. In case the dough is too thick, add some water or yogurt to fix the consistency.There are certain ways, you can steam this dish. Lock the open head of gourd with thick wheat paste. Keep aside for 10-15 minutes. Sauté till the sugar caramelises. Mix well. Add chopped ginger, split green chillies and continue to fry on a low flame for five minutes. Add the garam masala powder, ghee and mix well.
Tasty thalipeeth is ready to be served hot with yogurt. Heat oil in a wok and fry the gourds, lightly brown on each side. Add the red chilli powder, turmeric powder, cumin powder, coriander powder salt and fry till oil separates. Mix together and coat the fish pieces with this paste.Drizzle more oil on tawa, cook on medium heat for two to three minutes. Place a small ball of dough on the griddle, and start flattening the dough into a small circle.To this add the ginger-garlic paste.Place a tiffin box inside apressure cooker, close the lid, then remove the whistle.For the gravy, heat five tbsp oil and add the bay leaves, sugar and dried red chilli.Rui Bhapa(steamed rohu)Ingredients:6 pieces Rohu fish2 tsp mustard oil + 3 tbsp (for frying fish)  2 tbsp black mustard seeds1 tbsp yellowmustard seeds1 tbsp poppy seeds4 green chilli2 tbsp yogurt, Salt to taste½ tsp sugarFresh coriander leaves, chopped, for garnishingMethod:Wash and marinate the fish pieces with a pinch of turmeric powder, two tsp lemon juice and some salt. You can also steam it inside a pressure cooker.Potoler DormaIngredients:8 pointed gourd (peeled)Mustard oil for fryingFor stuffing :1 cup cottage cheese grated½ cup grated coconut1 onion (pureed)1 tsp ginger-garlic paste1 tbsp broken cashews¼ cup roasted peanuts½ cup raisins1 tsp red chilli powder¼ tsp turmeric powder1 tsp sugar1 tsp dried mangopowder½ tsp cumin seed powder¼ tsp garam masala2 tbsp oilSalt to tasteFor gravy :2 onions (pureed)2 tomatoes grated1 tbsp ginger garlic paste½ cup coconut paste1 tbsp cashew paste1 tbsp fresh cream2 bay leaves2 dried red chillies½ tsp sugar1 tsp jeerapowder1 tsp coriander powder½ tsp turmeric powder¼ tsp garam masalapowder1tsp ghee5 tbsp oilSalt to tasteMethod:Cut one end of the gourd and scoop out the inside with the help of the back of a spoon.
Heat two tablespoon oil on a tawa and sauté the fish pieces very lightly on both sides.Garnish with fresh coriander, ghee and serve!Upavas ThalipeethIngredients:1½ cup upvasbhajani2 medium sizedpotatoes, mashed½ tsp cumin seeds2-3 green chillies, chopped½ tsp sugarSalt to taste½ a bunchcoriander leavesGhee asrequired for frying1 tbsp yogurtMethod;In a mixing bowl, combine the following ingredients — upvas bhajni, mashed potatoes, cumin seeds, chillies, coriander leaves and salt.Bardoli ki khichidiIngredients:2 cups of rice1½ cup of toor dal250 gm peas3-4 potatoes (cut in cubes)2-3 green chillies1 raw mango1 tsp jeera seeds1 tsp mustard seeds1 tsp red chilli powder1 tsp turmeric powderA pinch of asafoetida2 onions, chopped½ tsp ginger, chopped2 tbsp ghee, to cookSugar to tasteSalt to tasteFresh coriander leavesfor garnishingMethod;Heat two tbsp of ghee in large pot, add jeera and mustard seeds and fry for two minutes.