Saturday, August 27, 2011

Stuffed Tomatoes


BM # Day 5

Awadhi Cuisine is greatly influenced by Mughal cooking.The cuisine is rich and milk,paneer ,khoya and cream are extensively used to prepare the dishes.The Awadhi Dastarkhana had a big spread and the dishes were prepared according to the season.
Stuffed Tomatoes are from a Lucknowi kitchen.The tomatoes ,after stuffing and frying ,when cut lend a inviting aroma.These are then laced with a nutty gravy.They just melt in the mouth.

6......................tomatoes
 250gms....... paneer
100gms........ khoya
1boiled......... potato
3 green........ chillies
a bunch....... finely chopped coriander
1/2 tsp......... Garam masala
1/2 tsp ..........red chilly pwd
salt to taste

1 cup besan
 salt to taste

Gravy
2................... onions finely chopped
5-6................ cloves garlic
1" piece....... ginger
10-15 ............cashew nuts
2 tbsp.......... magaz tari( melon seeds)
2 tbsp.......... poppy seeds
6................... tomatoes pureed
1/4 tsp......... garam masala
1/2 tsp......... red chilly pwd
1/2  tsp........ turmeric pwd
Salt to taste

Garnish
Grated paneer
Coriander leaves
fresh cream

Choose firm ripe tomatoes,preferably of same size and shape.
Wash and snip off the tops.

Stuffing
Grate the paneer.
 Grate khoya.
Mash the potato.
Add finely chopped chillies and coriander.
Add Garam masala and salt to taste.
Mix well.
Stuff the stuffing in the tomatoes.

Adding salt to besan make a batter with water .
The batter should be of bhajiya consistency.
Dip the stuffed tomato in the besan and fry .
Once these cool down remove the besan covering .
Now remove the tomato peel which has shrivelled due to heat.
The fried besan can be munched or if you wish you could use in a curry.

Gravy
Heat oil.
Add bay leaf,cumin seeds.
Add chopped onions and sauté till pink.
Add ginger garlic paste and sauté.
Make a fine paste of melon seeds,poppy seeds and cashew nuts.
Add this paste and cook for a few minutes.
Add pureed tomatoes.
Cook on slow fire till there is no moisture.
Add milk and cook till the oil comes up.

To serve....
Cut the prepared tomatoes into two.
Place them on a serving plate.
Pour the gravy on top.
Garnish with grated paneer ,fresh cream and coriander leaves.



from my kitchen garden
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14 comments:

  1. Oh my god, that dish looks AWESOME. New to me, but it looks so rich and Nawabi... Delicious.

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  2. Yummy it looks! Going to make it for sure :)
    I never tried frying tomatoes after stuffing them! new to me but will make it :)

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  3. OMG..such a laborious process..but the result sounds interesting!!

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  4. Looks delicious!!!!!From the garden that sounds even more greater.

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  5. wow lavish food. looks so good. must do recipe

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  6. Woww wat an interesting dish, looks super delicious..

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  7. Are these made from your kitchen garden? Wow! Loved the photo. The dish is really great too.

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  8. Rich and creamy...Looks very delicious.

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  9. such an interesting dish.. too good..

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  10. Very intersting. Seems like worth the effort and time. :)

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  11. wow, that is so very different. Love the preparation and very intriguing. I love tomatoes, so I am sure, I will love this dish as well :)

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  12. I have read and commented before, but seeing it again, just brings back the same temptation, love it !!!

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