You can use different fillings for this recipe. I used paneer (cottage cheese) filling. Sweet corn cheese stuffed filling also tastes yummy.
Ingredients:
5 medium sized tomatoes
grated Cheese or cheese slices for garnish
For filling:
200 gm cottage cheese (paneer), cubed
1/4 cup green peas
2-3 spring onion stems, cut
1 medium capsicum
few broccoli or cauliflower florets
5-6 garlic cloves
1/2 tsp Italian seasoning
1/2 tsp freshly grated pepper
2 tsp of oil
Servings:
3 people
Wash the tomatoes and carve out the top portion. Scoop out the seeds and juice inside them. Keep it aside. It will be used while preparing the filling. In a kadhai, heat oil. Season with garlic cloves, Italian seasoning and freshly grated pepper. Add spring onion stems and saute for a minute Add all chopped vegetables, capsicum, broccoli, and green peas. Stir fry for 5 minutes. Now add the tomato pulp and the pieces cut out from carved tomatoes. Season with salt. Simmer for 10 minutes till the gravy consistency thickens. Add paneer cubes and simmer for another 5-10 minutes. You can use either stir fried paneer cubes or directly use freshly cut paneer cubes. The gravy should not be watery, it should have thick consistency.
Stuff carved tomatoes with the gravy. Seal the top of each tomato with grated cheese or 1/4 of cheese slice. Heat about 2 tsp oil in a flat pan. Season with mustard seeds, asafoetida and turmeric powder. Add the remaining gravy. Transfer stuffed tomatoes to the pan, keeping them in vertical position, with base of the tomato touching the heated surface of the pan. Cover with lid and let it cook for 5-10 minutes. Stir occasionally. The tomatoes should be partially cooked on steam.
Optionally you can also grill them in the oven instead of using a pan.
Ingredients:
5 medium sized tomatoes
grated Cheese or cheese slices for garnish
For filling:
200 gm cottage cheese (paneer), cubed
1/4 cup green peas
2-3 spring onion stems, cut
1 medium capsicum
few broccoli or cauliflower florets
5-6 garlic cloves
1/2 tsp Italian seasoning
1/2 tsp freshly grated pepper
2 tsp of oil
Servings:
3 people
Wash the tomatoes and carve out the top portion. Scoop out the seeds and juice inside them. Keep it aside. It will be used while preparing the filling. In a kadhai, heat oil. Season with garlic cloves, Italian seasoning and freshly grated pepper. Add spring onion stems and saute for a minute Add all chopped vegetables, capsicum, broccoli, and green peas. Stir fry for 5 minutes. Now add the tomato pulp and the pieces cut out from carved tomatoes. Season with salt. Simmer for 10 minutes till the gravy consistency thickens. Add paneer cubes and simmer for another 5-10 minutes. You can use either stir fried paneer cubes or directly use freshly cut paneer cubes. The gravy should not be watery, it should have thick consistency.
Stuff carved tomatoes with the gravy. Seal the top of each tomato with grated cheese or 1/4 of cheese slice. Heat about 2 tsp oil in a flat pan. Season with mustard seeds, asafoetida and turmeric powder. Add the remaining gravy. Transfer stuffed tomatoes to the pan, keeping them in vertical position, with base of the tomato touching the heated surface of the pan. Cover with lid and let it cook for 5-10 minutes. Stir occasionally. The tomatoes should be partially cooked on steam.
Optionally you can also grill them in the oven instead of using a pan.
No comments:
Post a Comment