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Tomato (Below)



TOMATO

Paneer Stuffed Baked Tomato

12 medium tomatoes
1-1/2 cup crumbled paneer
2 cups chopped vegetables (french beans, carrots, cauliflower, green peas)
2 chopped green chillies
1 tsp asofoetida
2 teaspoons ghee
salt to taste


Cut off the tops of the tomatoes and scoop out the centres. Set aside the scooped portion. Heat the ghee and fry the green chillies and asofoetida for a minute, until lightly crisped. Add the boiled vegetables, paneer, salt and scooped tomato portion and cook for 2 minutes. Fill the tomatoes with the mixture and bake in a hot oven at 200 degree C for 20 minutes, or until nicely done.

Paneer Stuffed Tomatoes

10 Medium sized tomatoes
1 tsp ghee
1 tsp salt

For Stuffing:
1-1/2 cup Paneer
1 medium-sized boiled potato
1/2 cup peas
Small bunch of coriander
3-4 green chilies
1 tsp asofoetida
tsp red chili powder
tsp turmeric powder
1 tsp Garam masala
1/2 tsp jeera (cumin)
2 tbsp ghee

For the Gravy
1/2 tsp ginger paste
1 tbsp sour cream
tsp Chili powder
Salt to taste
tsp Turmeric powder
tsp Asofoetida
2 tbsp ghee


Cut the head of the tomatoes and gently scoop out the insides with a spoon. Keep the scooped out part of the tomatoes aside. Apply salt to the inside surface of the tomatoes and place it upside down on a flat surface so that all the liquid drains out.

For Stuffing: Cut the chilies into small pieces. Skin the potato and crumble it along with the paneer into small pieces and set aside. Cut the coriander very fine and keep it aside. Heat the ghee in a kadai and add jeera to it. Once the jeera has spluttered, add the chilies and turmeric powder. Add the peas. Once the peas is cooked, add the paneer and potato. Sprinkle salt and chili powder and mix it well. Let the mixture cook for 3-4 minutes and then add garam masala powder. After a couple of minutes add the coriander leaves, mix it well and remove from the fire.

or Gravy: Heat ghee and fry the minced ginger until crispy. Add turmeric powder to it. Now add the scooped out portion of the tomatoes with some water. Also add the sour cream, salt and chili powder and allow the gravy to simmer for about 8-10 minutes. Take the scooped out tomatoes and put the stuffing inside it till the 3/4th mark. Apply a little ghee on the outer surface of the tomatoes and place in a large baking dish. After placing all the tomatoes in the tray slowly pour the gravy into the dish so that all the spaces in between the tomatoes are occupied. Be careful not to pour the gravy on top of the tomatoes. Put in a preheated oven at 350F. Bake it till the skin of the tomatoes becomes soft.

Stuffed Fresh Tomatoes

12 round tomatoes
1/2 cup cooked groundnut (peanut)
1/2 cup cooked peas
1/4 cup curd
2 tsp garam masala
salt to taste


Make a paste of cooked groundnuts and peas. Add curd, salt and garam masala to it. Do not add more water while mixing. Take 6 tomatoes, cut the tops off and remove seeds and pulp. Fill them with the paste already prepared. Take the remaining 6 tomatoes and cut them like flowers by removing seeds. Place the stuffed tomatoes inside the tomato flowers. To decorate, place a few peas on top, and offer.

Stuffed Green Tomatoes

9 medium size green tomatoes
1/2 cup gram flour
4 tablespoon ghee
1 teaspoon mango powder
1 teaspoon salt
1 teaspoon chilli powder
9 toothpicks
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1-1/2 teaspoon coriander powder
1/4 teaspoon turmeric
1/2 teaspoon fennel seeds
Coriander leaves for garnishing


Slice the cap off the tomatoes. Extract half of the pulp out of tomatoes. Save the pulp for gravy. Heat two tablespoon of ghee and fry the besan, stirring continously till it turns light brown. Take it off the stove and then add salt, chilli powder, fennel seed and mango powder. Mix it well. Now stuff halved tomatoes with this mixture. Put the cap back on tomatoes and secure them with toothpicks. Heat the remaining ghee in kadai. Add cumin and mustard seeds. Add tomato pulp, salt, chilli powder and turmeric. Cook it for 2-3 minutes. Add stuffed tomatoes and simmer till it becomes soft. Garnish with corainder leaves.



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