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.

No comments:

Post a Comment