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.
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
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.
- To core a tomato, use the tip of a sharp knife or peeler to make a shallow cut all around the stem end, and then pop out the core. Scoop out the seeds and the pulp with a grapefruit spoon. Reserve the pulp.
- Combine well the ingredients for the filling. Fill into the deseeded and cored tomatoes.
- Arrange the stuffed tomatoes in a baking tray, Pour over the creamy sauce and bake in a preheated oven at 180 degrees C for 15-20 minutes to allow the tomatoes to absorb all the moisture and to cook well.
- This can be served hot with naan/ roti/tandoori or dinner bun.
Ths recipe, I am as my blog post entry for Bake of the week. and with Feasta Friday
and wth Real Food Friday and sweet inspiration link party, and wth Meatless Monday, and wth Hearth and soul blog hop and cook blog share and Sunday food and ftness party with way wow blog hop and with tasty tuesda and with my two fav things on Thursday and with sugar and spice link party