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Modern Indian

Bharwan Gucchi Makai Palak

Morels stuffed with spiced ricotta, served with creamed spinach, baby corn and saffron rice.
TOTAL TIME: 45 minutes
SERVINGS: 4
LEVEL: Difficult
Ingredients
300 gm
Basmati rice
1 tbsp
clarified butter (ghee)
1 tsp
dry fenugreek leaves
½ tsp
turmeric powder
½ tsp
cumin seed
24
morels (rinsed under running cold water)
24
baby corn tips (1 ½ inch each)
A pinch of red chilli powder
A pinch of saffron soaked in 2 tbsp warm milk
Salt to taste
For the stuffing and topping
150 gm
ricotta cheese
2 tsp
ginger, chopped finely
2 tbsp
fresh coriander, chopped finely
½ tsp
cumin powder
Salt to taste
For the creamed spinach
600 gm
spinach
50 ml
fresh cream
2 tbsp
clarified butter (ghee)
2 tsp
ginger, chopped
2 tsp
garlic, chopped
1 tsp
cumin seeds
1 tsp
dried fenugreek
1 tsp
cumin powder
1
large onion, chopped
Salt to taste
Water to boil spinach
For the garnish
4 cloves
garlic, sliced and fried till golden brown
1 tsp
turmeric powder
Salt to taste
Fresh mint leaves, a small bunch
Method
  1. Reconstitute the morels in warm water and keep aside.
  2. Mix together ricotta cheese, chopped ginger, fresh coriander and salt. Fill in piping bag.
  3. Stuff morels with part of the mixture and retain the remaining for topping
  4. Blanch baby corn in boiling salted water and turmeric powder for 3 to 4 minutes or until tender
  5. Heat ghee in a pan, add cumin seeds and allow them to crackle.
  6. Add baby corn and red chilli powder and toss well.
  7. Add morels, season with salt and stir gently for have a minute.

 

For the saffron rice

  1. Cook basmati rice with a pinch of salt and strain through a colander.
  2. Add saffron to the rice and stir gently with fork to mix.

 

For the creamed spinach

  1. Cook spinach in boiling salted water for 2 minutes, strain and keep aside. Finely puree the spinach after it cools.
  2. In a pan heat clarified butter; add whole cumin and allow them to crackle . Add chopped garlic and ginger, cook for a minute or so while stirring continuously. Add onions and cook till golden brown.
  3. Mix in the spinach puree. Season with dried fenugreek, cumin powder, salt and cook well for 2 minutes.
  4. Finish with fresh cream and adjust seasoning if required.

 

To serve

  1. Take a 3inch dia and 1inch high ss ring mould and fill two third with saffron rice and compact tightly with the back of a spoon. Fill the remaining one third with a layer of creamed spinach and spread uniformly.
  2. Place morels and baby corn in a circle on the rice and spinach bed.
  3. Pipe small dollops of bits of ricotta cheese in the centre.
  4. Sprinkle with fried garlic and mint leaves.
Photography by Sanjay Ramchandran  
Posted: April 1, 2017
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