Wednesday, June 22, 2011

Stuffed Tomato with Cauliflower filling

Tomatoes(cut into Halves) – 5
For the Filling
  1. Cauliflower(medium,finely chopped) – Half piece
  2. Paneer(chopped finely) - 50 gms
  3. Cumin seeds – 1/2 tsp
  4. Ginger(finely grated) - 1/4”
  5. Red chilly powder – 1/4 tsp
  6. Garam Masala – 1/2 tsp(optional)
  7. Cashew nuts(chopped) – 2 tbsp
  8. Raisins – 1 tbsp(optional)
  9. Sugar - 1/4 tsp
  10. Salt
  11. Besan(Gram Flour) – 3 tbsp
  12. Orange color – a pinch
  1. In a Kadai, heat 3 tbsp oil. Add cumin seeds and when it turns golden, add grated ginger and saute for a minute on low flame.
  2. Add salt, red chilly powder, garam masala powder , cashew nuts and raisins. Stir for a few seconds.
  3. Add finely chopped cauliflower to it and mix well. Add sugar and cover and cook for about 10 minutes, stirring frequently till the cauliflower is cooked well.
  4. Add chopped paneer and gently mix. Remove from fire.
  5. Cut firm tomatoes into half. Scoop out the pulp. Rub a little salt inside and keep them upside down for 15 minutes.
  6. Fill with cauliflower filling. Press well.
  7. Spread besan in a plate. Add  a pinch of orange color and salt. Holding the filling side up, invert the tomato in the besan to coat the top of the filling.
  8. Heat 2 tsp of oil on a tawa. Invert the tomato in hot oil on the tawa with the filling side down.
  9. Turn after a minute to slightly cook the other side too.
  10. Keep on fire for a short while or the tomatoes turn limp.
  11. Turn when the side is done.
  12. Serve hot as a side dish.

Tip of the day: To keep coriander and other leafy greens fresh longer, wrap in newspaper and place in a perforated container in the fridge.

Wednesday, June 15, 2011

Paneer Jalfrezi

2 tbspns sunflower oil
1 tsp cumin seeds
1 large onion, finely sliced
1 tbspn ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp coriander powder
150g green peppers, sliced
2 ripe tomatoes, sliced
150g paneer, cubed
Chopped coriander leaves to garnish

Heat the oil in a heavy bottomed saucepan and fry the cumin seeds for 1 minute. Add the onion and fry until soft. Add the ginger garlic paste and fry for few seconds until well blended.
Sprinkle in the spice powders and cook on low heat until the oil begins to separate, in about 3 minutes. Stir frequently to prevent scorching. Add the peppers, stir and simmer gently until they are nearly done but still hold their shape, for about 8 minutes.
Add the tomatoes and paneer and cook for a couple of minutes until soft but not mushy; the tomatoes will begin to soften at once because of the salt that has already been added.
Take off the heat and serve hot, garnished with the coriander leaves.

Tip of the day: To prevent butter from melting during long journeys or picnics, put the packets in a flask along with a few ice cubes.

Monday, June 6, 2011

Mexican Rice


  • 1 tablespoon vegetable oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander seed
  • 2 teaspoons paprika
  • 1 pinch red pepper flakes
  • 1 pinch cayenne pepper
  • 3 green onions
  • 1 green bell pepper, chopped
  • 1 cup pre-cooked corn kernels
  • 2 small tomatoes, diced
  • 1/4 cup ketchup
  • 2 cups cooked rice
  • salt to taste


  1. Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
  2. Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
  3. Add rice and stir until heated thoroughly. Salt to taste.

Goes well with sour cream.

Tip of the day: Place onions in the fridge for ½-1 hour before chopping them. Your eyes will not water.