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Stuffed Tendli, Saffron Rice, Padwal Dalimbi & Chapati with sweet stuffing
 Stuffed Tendli ( 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. Ingredients 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 garam masala 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 Method 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 garam masala 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 ( Sweet basmati rice 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. Ingredients 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 Method 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.  Padwal Dalimbi ( 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. Ingredients 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 Method 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 green chillies for slight tempering. Add asafoetida , 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 Ingredients 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 Method 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 - Chef Ananda Solomon and Femina  related searches : Stuffed
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