Lauki Mussalam

Name: Lauki Mussalam
Prep time: 1 h 30 min
Cook time: 8 min
Total time: 1 h 38 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 3 g/½ tsp Turmeric; Salt; 60 ml/4 Tbs Lemon juice; 5 g/1 tsp Red Chilli powder; 10 g/1¾ tsp Ginger paste; 10 g/1¾ tsp Garlic paste; 2 White Marrow (450 g/1 lb each); Ghee to deep fry; 4 Green Chillies; 3 g/½ tsp Garam Masala; 10 g/1 Tbs Ginger; 15 g/¼ cup Coriander; 50 g/¼ cup Ghee; 50 g/⅓ cup Onions; 300 g/2 cups Potatoes; 100 g/3½ Khoya*; 30 ml/2 Tbs Lemon juice; 15 g/5 tsp Raisins; 120 g/½ cup Yoghurt; 30 g/2 Tbs White Butter; 12 Almonds; 12 Cashewnuts; 5 g/1½ tsp Melon seeds; 5 g/1½ tsp Sunflower seeds; 20 g/4 tsp Fried Onion paste**; 50 g/3 Tbs Roasted Cashewnut paste; 12 Roasted Cashewnuts; 3 g/½ tsp Red Chilli powder

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 40

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A vegetarian’s dream: white marrow stuffed with a rich khoya-nuts-seeds-dry fruits filling, coated with yoghurt and gramflour, and then finished in the oven.

Ingredients

2 White Marrow (450 g/1 lb each)
Ghee to deep fry

Asia
India
Uttar Pradesh
Main course
Gluten-free

Method

Preparation

THE MARROW: Remove stems, wash, peel and cut the ends. Core the length of each marrow, leaving ½-inch walls to form tubes.

THE MARINATION: Mix all the ingredients and rub the marrow—inside and out—with this mixture. Keep aside for 15 minutes.

THE FRYING: Heat ghee in a kadhai and deep fry the marinated marrow over medium h