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Lazeez Lauki

Lazeez Lauki
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Lazeez Lauki Recipe, How To Make Lazeez Lauki Recipe

How to makeLazeez Lauki?How to cookLazeez Lauki?Learn the recipeLazeez Laukiby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Lazeez Lauki

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Prep time
mins
Cook time
mins
Total time
0 mins
Lazeez Lauki
Author : Vahchef
Main Ingredient : Curd/yogurt
Servings : 0 persons
Published date : November 27, 2016


Ingredients used in Lazeez Lauki
• Bottle gourd (lauki) - 500 grams.
• Khoya - 250 grams.
• Curd - 200 grams.
• Ghee/oil - 100 grams.
• Poppy seeds - 25 grams.
• Salt - to taste.
• Saffron - a pinch.
• Green coriander afew - springs.
• Kewra water - 1 teaspoons.
• Blade: mace - 1 numbers.
• Cloves - 5 piece.
• Cardamoms (green) - 5-6 numbers.
• Chilli powder - 1/4 teaspoons.
• Onions - 2 numbers.
• Cashew nuts - 8-10 numbers.
• Chironji - 25 grams.
Method:
  1. Wash and peel the gourd. If it is too long, then cut into two halves. Remove the pith with a with a thin and long blade. Prick the outside uniformly with a fork. Apply a teaspoon of salt all over and keep aside for 15 minutes.
  2. Meanwhile, fry the finely sliced onions to a golden brown and grind to a paste.
  3. Fry cashew nuts and chironji separately in same ghee to a pink colour and remove.
  4. Coarsely chop cashew nuts and keep in a separate kadhai.
  5. Crumble khoya and keep stirring till it turn to a pinkish hue. Mix the fried nuts in it and keep aside.
  6. Grind cloves, cardamom and mace to a paste.
  7. Lightly roast the poppy seeds on anbsp;griddle nbsp;and grind to a paste using some of the curd.
  8. Pat the gourd dry and fry it in the ghee previously used. Evenly brown all over. Drain ghee and remove.
  9. Now in the khoya, add frac14; teaspoon of salt and 2 tablespoon of curd. Blend well. Stuff the mixture inside the gourd.
  10. In the curd, mix the onion paste, poppy seed paste, garam masala paste and the saffron dissolved in kewra water. Also add the chilli powder and salt and blend well.
  11. Grease a lagan, spread the curd mixture and the remainder of the ghee on it. Then cover with lid and place live charcoal fire on it. Also apply low heat from below. Cook for 30 minutes or till the gourd is done.
  12. Serve hot on a platter garnished with sprigs of coriander.
  13. Carve round sliced while serving. Tastes delicious with chapati or warqui paratha..






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