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Stuffed Tendli, Saffron Rice, Padwal Dalimbi & Chapati with sweet stuffing

Posted Jul 31 2009 9:57am


( Stuffed gourd ( ivy gourd / kovakka ) cooked with sweet and sour spices and herbs )

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4

The gum from the small gourd lends bitter taste, so cut and wash well.


300 g small gourds ( tendli )
100 g fresh coconut , grated
50 g groundnuts , roasted and powdered
25 g tamarind pulp
50 g jaggery
Salt to taste
20 g garammasala powder
25 g coriander leaves , chopped
80 ml vegetable oil
5 g mustard seeds
5 g cumin seeds
5 g asafoetida ( hing )
5 g turmeric powder
3 springs curry leaves
20 g chilli powder
1/4 cup water


Wash the small gourds well and trim both the ends. From one end , slit each into four parts till the centre.

Mix the grated coconut , groundnut powder , tamarind pulp , jaggery, salt and garammasala powder well. Add the coriander leaves. ( Remove some of the grated coconut and coriander leaves for the garnish ).

Stuff the above mixture into the cut vegetable.

In a saucepan , heat the oil . Add mustard seeds . When they starts splutter add cumin seeds and let them crackle and fry for 2 - 3 minutes. Add the rest of the spices. Add the stuffed gourds / tendli and saute till they are coated with all the spices.

Add some water, allowing the dish to cook over medium heat.

Garnish with the reserved fresh coriander leaves and grated coconut.

Saffron Rice

( Sweetbasmatirice with the aroma of saffron )

Preparation time : 10 minutes
Cooking time : 30 minutes
Serves : 4

Parboil the rice properly, so it cooks well after adding of sugar.


100 g basmati rice
50 g ghee
100 ml water
100 g castor sugar
10 g shallow fried cashew nuts
10 g shallow fried sultanas / raisins
4 -5 strands saffron


Heat half of the ghee in a saucepan and fry the washed rice.

Add the water to the pan and allow it to come to a boil. Cook the rice on low heat till done , adding the remaining ghee from the sides.

Add the sugar and continue cooking.

Sprinkle some shallow fried cashew nuts , sultanas and saffron strands all over the rice. and mix well. Garnish with the remaining dry fruits and saffron.


( Snake gourd cooked with spices , garnished with coconut , coriander and pulses )

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4

Add the snake gourd at the last minute to retain the fresh green look and flavor.


200 g dalimbi beans ( white beans , sprouted )
250 g snake gourd
50 ml cooking oil
5 g mustard seeds
5 g cumin seeds
3 fresh green chillies , chopped
5 g asafoetida
5 g turmeric powder
3 spring curry leaves
1/4 cup water
40 g jaggery
4 amsul ( dried kokum / tamarind )
Salt to taste
25 g fresh coconut, grated
10 g coriander leaves , chopped


Peel the sprouted beans and cut the snake gourd into semi - circled slices.

In a pan , heat the oil . Add the mustard seeds , cumin seeds and and greenchilliesfor slight tempering.

Addasafoetida, turmeric powder and curry leaves. Add the beans and snake gourd slices.

Add 1/4 cup water and cook over medium heat.

Then add jaggery, amsul, salt and mix well.

Finish by adding fresh grated coconut and chopped coriander leaves.

Chapati with sweet filling

( Spiced and sweetened chapattis with a semolina stuffing )

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4

Use of less ghee will avoid spill over and facilitate easy rolling


100 g wheat flour
10 ml cooking oil
50 ml water
100 g semolina
50 ml ghee ( clarified butter )
150 ml milk
100 g sugar
10 g cardamom powder
A few saffron sticks / strands


Knead the flour , oil and water into a dough.

Roast the semolina with ghee into a non - stick pan over low heat until light brown in color.

Add the milk , sugar, cardamom powder and saffron sticks / strands and cook till done.

Divide the dough and prepared semolina mixture into four portions each.

Stuff the semolina mixture into the dough portions.

Roll each chapati out using a rolling pin into a round shape and roast it on a non - stick pan till golden brown in color. Serve hot. It's delicious , nutritious and a good option for after school snack.

Recipe and photo credit - ChefAnandaSolomon andFemina
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