Veg. Kousa Mahshi (Stuffed Baby Marrow - Fusion Style)

          Kousa Mahshi is a traditional Middle Eastern delicacy where baby marrows are stuffed with a mix of soaked rice, mince meat, herbs and seasonings. It is then cooked on a bed of tomato sauce. But I would like to share a fusion vegetarian version of it, where I stuffed with soya and please note this is an oil free recipe. So a healthy and a yummy dish for you to enjoy guilt free.

         

           

               This dish is generally simmered in an open pan, but I tried it the simple way by pressure cooking. It ultimately saved me a lot of time. This classic dish is served with Labneh (thick yoghurt), saffron rice or pita bread. But you can enjoy my version along with steamed rice, jeera rice, pulao or any Indian bread. So check the step by step pictorial recipe to prepare this fusion delicacy.

Soya Stuffing - 

• 1/3 cup soya granules, soaked in hot water for 15 minutes & drained
• 1-2 green chilies, chopped
• salt to taste
• 1/4 tsp. pepper powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. roasted peanuts, powdered
• 1 tbsp. fried fresh grated coconut
• 1 tbsp. fried onion, crushed (opt)
• 1 tbsp. coriander leaves, chopped

Kousa Mahshi - 

• 5 baby marrows, washed and dried
• 2 large tomatoes, roughly chopped
• 1 tsp. tomato paste
• 1 tsp. sugar
• 2 bay leaves
• 1" cinnamon stick
• salt to taste
• 1/2 tsp. red chili flakes
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. coriander leaves, chopped

                       

       

Soya Stuffing - 


         In a bowl, mix all the mentioned ingredients for the stuffing and lightly stir fry on a pan (without adding any oil) for 1-2 minutes. keep aside. 
          



Kousa Mahshi - 

         
          Boil the tomatoes along with 2 cups water, tomato paste, sugar and salt for 2 whistles.  Keep aside.

          Score the baby marrows them with the help of a knife or an apple corer to make them hollow. 

          Fill the marrows with the soya stuffing. Pour the tomato sauce in a pressure cooker and add all the dry spices, bay leaves and cinnamon. 

           Gently place the stuffed marrows on it. Close the lid and pressure cook for 3 whistles.

          Carefully, transfer the cooked marrows to another dish and strain the tomato sauce. Simmer further till it is slightly reduced.

          While serving, arrange the cooked marrows on a serving dish and pour the liquid over it. Garnish with coriander leaves and serve with pita bread.

                      Fill the marrows with the soya stuffing. 

                      Pour tomato sauce in a pressure cooker & add all the dry spices, bay
                      leaves and cinnamon. 

                     Place stuffed marrows on it. Close lid & pressure cook for 3 whistles.

                     Carefully, transfer cooked marrows to another dish & strain the tomato 
                     sauce. Simmer further till it is slightly reduced.

                      While serving, arrange the cooked marrows on a serving dish & pour the
                      liquid over it. 

                                Garnish with coriander leaves and serve with pita bread.

Kousa Mahshi (Stuffed Baby Marrow - Middle Eastern Cuisine)

         This is a Middle Eastern delicacy where baby marrows are stuffed with a mix of soaked rice, mince meat, herbs and seasonings. It is then cooked on a bed of tomato sauce. There are a lot of variations regarding the stuffing which differs slightly among the Middle Eastern countries.

          Traditionally, it is simmered in an open pan, but I tried it the simple way by pressure cooking. This ultimately saved me a lot of time. This classic dish is then served accompanied with Labneh (thick yoghurt). It can be relished either with rice or pita bread. So go through a step by step pictorial recipe to prepare it.

                               After reducing the gravy....

                               Before reducing the gravy.....

• 5 baby marrows, washed and dried
• 100 gms. mutton mince, washed and drained
• 1/4 cup basmati rice, soaked for 30  minutes
• salt to taste
• 1 onion, chopped
• 1/2 cup coriander leaves, chopped
• 1 tbsp. olive oil
• 1/2 tsp. pepper powder
• 1/2 tsp. garam masala powder
• 2 fresh red chilies, chopped
• 2 large tomatoes, chopped
• 1/2 tsp. red chili powder
• coriander leaves to garnish

                                After reducing the gravy......

                           

                                Before reducing the gravy......





          In a bowl, mix together rice, mince, salt, onion, pepper powder, garam masala powder, fresh chilies, coriander leaves and olive oil. Keep aside.

          Boil the tomatoes along with 3 cups water, red chili powder and salt for 2 whistles. When cool, blend it and strain. Keep aside.

          Half the baby marrows and score them with the help of a knife or an apple corer to make them hollow. 

          Fill the marrows with the prepared rice-mince mix. Now pour the prepared tomato sauce in a pressure cooker and gently place the stuffed marrow on it.

          Close the lid and pressure cook for 6 whistles. Let stand for 10 minutes before opening. 

          Carefully, transfer the cooked marrows to another dish and simmer the tomato sauce till it reduces to half of its quantity.

          While serving, pour the liquid on a serving dish and place the cooked marrows over it. Garnish with coriander leaves and serve with pita bread.

                             Cut baby marrows into half & core them with a knife / corer.

                     Mix mince, rice, salt, coriander leaves, garam masala powder, pepper 
                     powder, olive oil, onion & fresh chilies for the stuffing.

                                Fill the hollow marrows with the prepared stuffing.

                     Arrange stuffed marrows in the pressure cooker & pour the prepared 
                     tomato sauce over it.

                  Pressure cook for 6 whistles. Let stand for 10 minutes. Serve, garnished 
                  with coriander leaves.

                               After reducing the gravy.....
      

                               Before reducing the gravy....