Parvel Curry Recipe
Ingredients
| Parvel, tender, 500 gms | ||
| Green chillies | 2 Tablespoon, finely chopped | |
| Coriander leaves, finely chopped, | ||
| 1 tablespoon | ||
| Ghee, 2 to 3 tablespoons | ||
| Coconut | 3 Tablespoon, grated (Masala to grind:) | |
| Green chillies, 4 to 6 | ||
| Coriander leaves, 1 small bunch | ||
| Garlic, 4 to 6 cloves | ||
| Poppy seeds | 2 Tablespoon (Masala to grind:) | |
| Almonds or cashewnuts, 15 to 20 | ||
| Cottage cheese, 1 1/2 to 2 cups | ||
| Pepper | 1/4 Teaspoon (Masala to grind:) | |
| Salt | To Taste (Masala to grind:) | |
| Coconut | 1 , grated (Masala to grind:) | |
| Sugar | 1 Teaspoon (Masala to grind:) | |
| Cornflour | 2 Tablespoon (Masala to grind:) | |
| Turmeric | 1/2 Teaspoon (Masala to grind:) | |
| Cinnamon cloves and cardamom powder, 1 teaspoon | ||
| Onion, finely grated, 1 | ||
Directions
Combine grated coconut and 1 cup warm water; liquidise.
Strain the milk.
In the residue add another cup warm water and liquidise again.
Pass through sieve.
Wash and peel parvel.
Slit each parvel into four, leaving intact at the bottom.
Combine cottage cheese, chillies, coriander leaves, salt and pepper.
Stuff all parvels with this masala.
Arrange stuffed parvels on a sieve and cook on boiling water.
Cover the sieve and cook till parvels are tender.
Melt ghee in a pan and fry the ground masala.
Fry for 5 minutes or until ghee comes on the top.
Sprinkle some water (1 tablespoon at a time) if necessary.
Add coconut milk (both the extractions) and salt; bring to boil.
Lower heat, arrange parvels and simmer for 10 minutes.
Blend cornflour with some water and add to the curry on fire.
Cook for a minute more and remove from heat.
Strain the milk.
In the residue add another cup warm water and liquidise again.
Pass through sieve.
Wash and peel parvel.
Slit each parvel into four, leaving intact at the bottom.
Combine cottage cheese, chillies, coriander leaves, salt and pepper.
Stuff all parvels with this masala.
Arrange stuffed parvels on a sieve and cook on boiling water.
Cover the sieve and cook till parvels are tender.
Melt ghee in a pan and fry the ground masala.
Fry for 5 minutes or until ghee comes on the top.
Sprinkle some water (1 tablespoon at a time) if necessary.
Add coconut milk (both the extractions) and salt; bring to boil.
Lower heat, arrange parvels and simmer for 10 minutes.
Blend cornflour with some water and add to the curry on fire.
Cook for a minute more and remove from heat.
Chef
