Stuffed Tomatoes

6 tomatoes
Stuffing :
1 onion
1 cup cauliflower
½ cup peas
½ cup corn
1 teaspoon chilies chopped finely
1 tablespoon basil leaves
1/2 cup cheese
½ cup bread crumbs
olive oil
lime juice
¼ teaspoon black pepper
salt and sugar
½ cup cheese for garnish

Preheat oven at 325 degrees. Cut tops of tomato and remove the pulp with a spoon. Keep aside. Mix in all ingredients well and stuff in the tomato. Top with cheese and bake it in the oven for 15 minutes. Serve with garlic bread

Stuffed vegetable Indian style

Eggplants,. Mini bell peppers and red potatoes all add up to make a delicious recipe.

6 mini eggplants
6 red potatoes ( semi baked)
6 mini sweet bell pepper
1 tablespoon oil
1 onion
4-5 garlic cloves
15 almonds
1/4 cup sesame seeds
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon garam masala
¼ cup yogurt
¼ cup cilantro
1 teaspoon brown sugar
1 teaspoon salt (or as per taste)


In a blender make a coarse powder with almonds, sesame seeds, garlic, red chili powder, turmeric and salt. Keep aside in a bowl. Add chopped onions, cilantro, yogurt, brown sugar and garam masala. Mix well.


Make a cut in eggplant, potato and bell pepper. Add stuffing into the slits. In a pan drizzle oil at the bottom. Lay all the stuffed vegetables. Add the leftover filling with ½ cup water and cover pan. Simmer for 20 minutes till vegetables are well cooked.

Ingredients


Turmeric Powder: 1/4-1/2 teaspoon
Dhania Powder: 1/2 teaspoon

Salt to taste
oil for frying
Coriander/cilantro for garnish.

Paste:
2 to 3 clove of garlic
a small piece ginger
3-4 Jalopenos (Green Chilies)

Karelas: 7-8 medium sized
1 medium sized onion.
Besan: 1 tablespoon
Roasted Peanuts: 1/2 cup
Lemon Juice: 1 teaspoon
Sugar: 1/2 teaspoon

Method


Peel the karelas, cut the karelas from middle and remove the inner filling (seeds etc). Sprinkle about 2 teaspoons salt on them and let it soak for couple of hours (1-2 hours) in a plate. Chop the onions, grind the roasted peanuts in a dry grinder. On the stovetop  pour about 1 tablespoon of oil in  a pan saute the onions till light brown add chickpea flour and peanut powder in at same time. Add garlic/ginger/chili paste add turmeric, coriander powder and sprinkle salt to taste. Add desired amount of sugar and lemon juice mix it all up and cook for 5 minutes and cool. On the side, remove the karelas from the salt squeeze to remove the bitterness and stuff them. In a flat pan, put like 2-3 teaspoons of oil put the karelas in the pan and cover the pan with the lid on a low flame after about 5 minutes turn the karelas (making sure the filling does not come out). Now cover the pan again. You can also cook on medium flame to make the karelas crispy. Alternatively Using conventional oven after filling the karelas and cook them in oven on about 250 degrees for 15-20 minutes or till they become crispy.

 

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