Baked Stuffed Tomatoes


Ingredients

1 cup quinoa
6 large firm tomatoes
1 cup water
1/2 Granny Smith apple, cored and chopped
1 tablespoon fresh lime juice
1 clove garlic, minced
1 teaspoon olive oil
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
3 green onions, thinly sliced
sea salt and pepper to taste

Preparation

1. Bring the quinoa and water to a boil in a saucepan over high heat.
2. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
4. Gently take the pulp out of the tomatoes, leaving a 1/2 inch wall. Finely chop pulp and keep it separate.
5. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Add to the tomato pulp.
6. Fill the cut tomatoes with this mixture, and fill the baking dish with about 1/4 inch of water.
7. Bake in preheated oven until the peppers are tender, and the quinoa is hot(about 20 minutes).

Tomato Rice


Ingredients

2 cups cooked rice
Mustard seeds – 1/2 tsp
2 tomatoes
1 Onion – chopped
2 Green chillies slitted
1/4 tsp Turmeric powder
Salt to taste
1 tbsp oil
Cilantro – chopped

For tempering

Cumin seeds – 1/2 tsp
Urad dal – 1 tsp
Curry Leaves – 1 strand

For Masala
Coriander seeds – 1 tsp
Dry red chillies – 3-4
Peanuts – 1 tblsp
Grated Coconut – 2 tsp

6. Heat 1 tsp of oil in a small pan and fry the masala ingredients until they turn golden brown.

 

Directions

1. Cook the rice separately and keep it to cool.
2. Heat oil in a pan and splutter tempering ingredients.
3. Add the chopped onions and green chillies and fry for 2-3 minutes.
4. Add turmeric powder and finely chopped tomatoes and fry for another 2-3 minutes.
5. Mix the rice and salt.

7. Coarsely grind it and toss this powder along with the rice.
8. Garnish with finely chopped cilantro and tomato slicesand serve with yogurt and/or pickle.

Mexican Pasta

Ingredients

1 pound dry ziti pasta
1 onion, chopped
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Preparation

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 10 minutes, drain.
2. In a large skillet, brown onion over medium heat.
3. Add spaghetti sauce, and simmer for 15 minutes.
4. Preheat the oven to 350 degrees F (175 degrees C).
5. Butter a baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
5. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Paneer Tikka Masala Recipe

paneertikka

  Ingredients
3 tsp vegetable oil
1 small onion finely chopped
2 tsp ginger-garlic paste or 2 cloves garlic minced with 1 small knob ginger
1/4 large capsicum cut finely lengthwise
1/2 tsp cumin seeds
2 tsp tandoori masala
1/4 tsp garam masala
1/2 tsp haldi and coriander powder
1 tsp dry or fresh methi leaves
1 tsp sugar
3/4 cup milk
1 tsp tomato paste
1 drop orange red food coloring
250 gms paneer cubes
1/4 tsp red chilli powder
Salt to taste

Directions

1. Heat oil in a pan. Place onions, ginger-garlic paste, capsicum and cumin seeds in a pan and saute in oil till the cumin crackles.
2. Add the rest of the apices, sugar, and salt and saute for 3 mins
3. Add milk and mix well.
4. Add the tomato paste and if they’re not ripe and red, mix the food coloring.
5. Let simmer for 10 mins.
6. Add the paneer cubes and let it simmer for 5 mins. Add red chilli powder. Adjust seasonings for taste.
7. Serve with naan or rice.

Dhokla

Ingredients

Gram flour (besan) sieved2 cups
Yogurt beaten1 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Green chilli-ginger paste 1 teaspoon
Oil 2 tablespoons
Lemon juice 1 tablespoon
Soda bicarbonate 1 teaspoon
Mustard seeds 1 teaspoon
Fresh coriander leaves chopped2 tablespoons
Coconut scraped1/2 cup

Directions

1. Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
2. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali.
3. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
4. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
5. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
6. Serve, garnished with chopped coriander leaves and scraped coconut.