Friday, 14 October 2016

CREAMY STUFFED TOMATOES

CREAMY STUFFED TOMATOES



My second recipe in the Darpan magazine

This is my second recipe which was published in the Vancouver-based Daarpan magazine. Here is the link.



When I got the mail from the editor of the magazine, she told me to prepare two snacks, two sweets and two main food items. The editor also told me that she will publish my recipes in a Vaisakhi edition of the Indo-Canadian magazine. Before making the final decision of the six recipes, I considered the fact that though this will be the Vaisakhi edition of the magazine, but my recipes should not focus only Indian recipes. So I prepared all fusion recipes.



Stuffed tomatoes are made of many types with different fillings. This is a fusion recipe, with an Indian touch of khoya in the filling with potatoes, this is my signature dish. I have made it many times for my family, friends and even for parties.


This is a classic dish with an elegant look and taste, which can be served on any occasion, as one of the main dishes which can be enjoyed with naan or roti. In this dish on top, you will find the exquisite creamy colour of white sauce, and from inside tomatoes are peeping out and showing their shining red colour, round shape and awesome aroma. 

 
In this dish you need red, hard, round, single serving sized tomatoes, which can stand straight in the baking dish. They are filled with potatoes and khoya, you can replace khoya by paneer or ricotta cheese. Whatever you replace for paneer, you can never go wrong with this recipe.





RECIPE



INGREDIENTS FOR FILLING



  • 10 serving sized tomatoes cored
  • 2 medium-sized boiled and mashed potatoes
  • 75 grams grated khoya/mava/paneer
  • Salt and chilli powder to taste
  • 1 tsp dhania powder



FOR WHITE SAUCE/ROUX



  • 3 tbs oil or ghee/ 2 tbs for sautéing onion
  • 3 tbs white flour
  • 2-3 cups of milk
  • 1 big onion Finally chopped
  • 2 tbs tomato puree
  • Pulp of tomatoes which we got after coring, chopped finally
  • Salt and chilli powder to taste
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp cumin seeds



METHOD



FOR ROUX/WHITE SAUCE



  • Heat ghee/oil in a fry-pan, add white flour and roast, till light brown.
  • Slowly add milk and continuously stir to avoid any lumps. When it is thick enough, leave it to cool.
  • Heat oil in a saucepan, add cumin seeds, when they change the colour, saute the onions until the onions are golden. Add the tomato puree, pulp of tomatoes and all the spices except the roux and saute for a further few minutes.
  • Add the roux/white sauce when the onions and puree are well cooked with the spices.



Note: To avoid the roux being lump  when combining with the milk, it is important that the milk should be added very hot and in small quantities to the roux while stirring, to ensure proper mixing.




FOR TOMATOES


















36 comments:

  1. congratulations dear...lovely recipe...

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  2. Love the spices in this dish and the use of khoya and paneer. Looks delicious and thanks for sharing on Fiesta Friday!

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  3. Hi Sadhna,
    This recipe sure is a winner and I can see why they wanted to publish it in the magazine. It sounds delicious and looks so tempting. I love the idea of stuffing it with potatoes and the putting the while sauce on top makes it perfect. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

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    1. Thanks Marla or pinning and tweeting and for such a nice comment.

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  4. Every time I see one of your recipes Sadhna I long for the flavors and smells of beautiful India. Your creamy stuffed tomatoes sound amazing. Khoya is really difficult to find in South Africa but who could go wrong with paneer, right;-)

    Congrats once again on your feature in the Daarpan magazine, they definitely picked a winner

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    1. Thanks for your lovely comment dear.
      When I was n South Africa. I used full cream milk powder to make khoya.

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  5. Sadhna, I love that you are being recognized for your creativity and hard work. These are a gorgeous bite sized treat. I love stuffed tomatoes, you can do so many things with them, and change up the filling per the season. These sound delish and look so pretty at the same time!

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  6. Firstly congratulations! That is fantastic and I am so pleased for you. These stuffed tomatoes look delicious. I love the sound of trying them out with roti, I have been playing around with making roti at home so may have to give it a go :) x

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    1. Thanks dear for your visit and comment,yes you will enjoy with roti.

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  7. Have not seen you in a while nice to have you back in our meatless Monday linkup!

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  8. Yum! These sound amazing. Love fusion food. Thanks for linking up with #CookBlogShare :-) Eb x

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  9. This sounds awesome !! Thanks for sharing!

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  10. Congrats, the stuffed tomatoes make my mouth water, they look so delicious..

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  11. Congratulations on being published in the Daarpan magazine, Sadhna! That is wonderful! I do like this recipe very much - I love tomatoes and the stuffing looks and sounds delicious. Thank you for being a part of the Hearth and Soul community!

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    1. Thanks very much April for such a nice comment.

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  12. Sadhna, I had to come back to this post, I got some great tomatoes and want to try this! Thanks again for sharing your recipe! It sounds so good!

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    1. Thanks for coming back again and for the comment. Ii am very sure you will enjoy them

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  13. First, congrats on the magazine feature, Sadhna. :)
    Second, sounds like a recipe that would be a big hit with everyone. I will definitely have to try this recipe out. Thank you for sharing!

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  14. Oh how wonderful to see your work rewarded in print. These tomatoes sound like they would be a huge success in every household. Thanks once again for joining in with #Bakeoftheweek

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    1. Hi Helen, Thank you so much for your visit and such a lovely comment. Thanks again for sharing on google plus and tweeter.

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  15. Recipe Sounds Interesting. Congraz on being published in Magazine.

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  16. Different & interesting tomatoes love to have any time..... Happy Diwali

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  17. I love the way how you put your heart into whatever you prepare.

    Congratulations for another publish. It only attests to the quality content (and recipes) you provide here.

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