Make a soft gluten-free non-sticky Sabudana Khichdi, a pilaf with my mother-in-laws secret tips to make this popular snack and breakfast item.
Tinda Stuffed with Paneer and Mint~ Dedicated to Mom
I decided to make tinda and started to
make Tinda Do piyaza that I had seen here.
However as I started long lost memories of how we,
that is we siblings, hated this vegetable as kids swamped me. We always fought
with my mother when we saw this vegetable. But in the sweltering heat of Nagpur and Akola where
we spent our childhood in the summer very few vegetables were available. One
was Gola Bhaji and other dhemsa or tinda. Poor mom had nothing
to make, she must have been so frustrated…
that is we siblings, hated this vegetable as kids swamped me. We always fought
with my mother when we saw this vegetable. But in the sweltering heat of Nagpur and Akola where
we spent our childhood in the summer very few vegetables were available. One
was Gola Bhaji and other dhemsa or tinda. Poor mom had nothing
to make, she must have been so frustrated…
How
I wish I had the chance to just say Thanks to
her. I dedicate this recipe to her for Mother’s Day. This is something
that she would have enjoyed and told me how else to improve it.
I wish I had the chance to just say Thanks to
her. I dedicate this recipe to her for Mother’s Day. This is something
that she would have enjoyed and told me how else to improve it.
Like I said I started to make do piyaza but
somehow I deviated and this recipe just happened.
somehow I deviated and this recipe just happened.
Ingredients:
250 grms tinda or dhemsa
2 onions, finely chopped
2 tomatoes, finely chopped
150 grams paneer +3 tblsp grated
1 tblsp cashew nuts
5 flakes garlic
1 teaspoon ginger paste
Mint leaves, a handful
Coriander, a few springs
1 teaspoon Garam masala
½ teaspoon turmeric
1 teaspoon chili powder (adjust as per taste)
Oil
Salt
1. Cut
the tinda in two and scoop out the seeds using the melon scoop. Since I got
very tender tindas I used the seeds as my filling in case the seed are mature
discard the seeds.
the tinda in two and scoop out the seeds using the melon scoop. Since I got
very tender tindas I used the seeds as my filling in case the seed are mature
discard the seeds.
2. Transfer
to a microwave dish and micro for 4-5 minutes with 1-2 tblsp of water till the
tinda are a bit tender. Adjust the timing to suit your microwave. Cool.
to a microwave dish and micro for 4-5 minutes with 1-2 tblsp of water till the
tinda are a bit tender. Adjust the timing to suit your microwave. Cool.
3. In
the mixer/blender add the paneer, cashew nuts, garlic, ginger, mint, coriander,
salt and 2 tblsp of onion (as the blades do not the mix in my jar you may omit
adding onions) blend to a fine paste using 1 tblsp water if needed.
the mixer/blender add the paneer, cashew nuts, garlic, ginger, mint, coriander,
salt and 2 tblsp of onion (as the blades do not the mix in my jar you may omit
adding onions) blend to a fine paste using 1 tblsp water if needed.
4. In
a thick bottomed kadhai/wok heat oil add the onion fry till translucent.
a thick bottomed kadhai/wok heat oil add the onion fry till translucent.
5. Next
add the tomatoes and fry till they become mushy. Add the scooped seeds and fry
for 4 minutes.
add the tomatoes and fry till they become mushy. Add the scooped seeds and fry
for 4 minutes.
6. Add
the garam masala, turmeric and chili powder, salt. Mix well and cool.
the garam masala, turmeric and chili powder, salt. Mix well and cool.
7. Take
the tinda and add the onion mixture in the scooped out portion and place back
in the kadhai. Fill all the tindas.
the tinda and add the onion mixture in the scooped out portion and place back
in the kadhai. Fill all the tindas.
8. Now
pour the paneer and mint mix on the tindas evenly. Check the seasonings.
Garnish with the grated paneer.
pour the paneer and mint mix on the tindas evenly. Check the seasonings.
Garnish with the grated paneer.
9. Cover
the kadhai and cook till the steam escapes from the lid. Remove from fire and
let the whole thing cool down before you lid.
the kadhai and cook till the steam escapes from the lid. Remove from fire and
let the whole thing cool down before you lid.
Tastes best with hot fulkas.
P.S.
P.S.
I
have used lesser paneer as my FIL cannot eat paneer and I did not want to
make another vegetable. You can use more paneer say about 200 to 250grams. It
will taste beautiful.
have used lesser paneer as my FIL cannot eat paneer and I did not want to
make another vegetable. You can use more paneer say about 200 to 250grams. It
will taste beautiful.
Sending this to Kalyani’s Magic Mingle#5
cookingvarieties says
hi dear HAPPY MOTHERS DAY TO YOU TOO.
on special occasion like this, we will always remember our mothers and wish they had the best of things in life... like the best of health and food
Julie says
Yummy yum stuffing!!
Happy Mother's day dear!!
Akila says
Very yummy
Harini-Jaya Rupanagudi says
very interesting to stuff tinda!
Kaveri Venkatesh says
Never thought of stuffing tinda with this amazing combination. Wonderful recipe
SYF & HWS - Fennel Seeds
Sravs says
Tasty and delicious one !!
Ongoing event CC:Mom’s Recipe
Priya Sreeram says
sweet post arcchana; nice recipe
Sobha Shyam says
wow, such an interesting recipe, looks awesome 🙂
Priya says
Wat an excellent stuffed tindas, simply loved ur filling..Happy mother's day Archana.
Mythreyi says
Looks so mouth watering... Archana!
-Mythreyi
Yum! Yum! Yum!
Spice up the Curry says
curry looks delicious. I think it happens to everyone. the veggie you dont like in childhood and then you love that veggie when you are elder.
the mad says
Thanks a lot ladies.
Shobha says
Looks yummy.. we don't get tindas in Brazil.. miss them.
Vidhya Subramony says
wow very nice, Belated Mothers day wishes..
Pls check out my
Giveaway
and do participate
Sangeetha says
very interesting and innovative recipe...sounds so yummy with all time fav paneer filling !!
Spicy Treats
Gayathri Kumar says
I rarely get Tinda here, but didn't know what to do with it. Now if I see it again, I am going to prepare stuffed tindas. Nice recipe....
KParthasarathi says
I have also a dislike for Tinda though my wife loved it.I like the idea of scooping out the inner content and making this dish.The picture is nice
Thanks for your wishes
[email protected]
vaishali sabnani says
I am a grt fan of these tindas...lovely recipe there.
Hemavathi Murari says
Archana: Your recipe really rocks and this one is a real great one. I enjoyed.
Hema's Adugemane