Veggie Tower with Stuffed Gucchi & Saffron Emulsion

Ingredients

• 60 g onion

• 60 g potato

• 15 g chopped garlic

• 15 g chopped ginger

• 15 g red capsicum

• 15 g yellow capsicum

• 10 g green capsicum

• 6 g chopped green chilli             

• 20 ml mustard oil

• 6 g crushed pepper                     

• 1 g saffron

• 15 g butter      

• 60 ml cream

• 4 morels (gucchi)

• 20 g grated paneer

• 60 g hung yogurt

• 10 g chopped coriander

• 100 ml milk

• 6 g fennel (saunf) powder

• 5 g cardamom powder

• salt to taste

Method

Soak gucchi in cold water for at least two hours and then wash it 3-4 times as it may have mud or such. Now make a smooth mixture of 15 g hung yogurt, the grated paneer and butter, seasoning it with salt and chopped green chillies. Stuff this mixture into the gucchi tightly. Keep this refrigerated for 30 minutes.

Clean and wash all the vegetables. Cut coloured capsicums in cubes and thick slices of onions and potato. Marinate the cut vegetable with chopped ginger, garlic, green chilli, crushed pepper, mustard oil, cardamom powder, saunf powder, salt. Leave it for an hour. Now take a steel tumbler and add the stuffed gucchi followed by the marinated onions, capsicums, potatoes, followed by the balance hung yogurt. Now make a mixture of cream and milk with saffron and fill it in this steel tumbler. Take a heavy-bottom sauté pan and invert this steel tumbler tight on a very slow heat for about 30-35 minutes till the saffron -milk residue is a sauce consistency. Sprinkle the coriander leaves and check for seasoning.

Serve hot.