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Fillings for fun
STUFFED vegetables always add a special touch to the mundane vegetable cooking routine. This way of cooking lets different flavours compliment each other adding richness to the dish. Stuffing can be in the form of a combination of dry masalas or a mixture of other vegetables or even non-vegetarian. Stuffed brinjals, lady fingers, tindas, karelas and capsicums are always relished even by those who love to hate vegetables. This week we bring some different stuffing ideas to add variety to your repertoire of such dishes. So go ahead and try these recipes to stuff magic in your menu. Stuffed potatoes Ingredients Potatoes 16 Green peas (shelled) 700 gm Coriander(chopped)1 cup Coconut(grated)1 cup Oil 4tbsp Ginger-green chilli paste 1tbsp Sugar 2tsp Oil for frying Salt to taste |
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Tomatoes 1/2kg Onions 2 Red chilli powder1tbsp Turmeric1/2 tsp Sugar 1tsp Water 3cups Gram flour 1tbsp Oil Salt to taste Method: Boil potatoes in salted water for 15 minutes. Remove skin and slice off the tops and keep aside. Scoop out the inner portion with the handle of a spoon. Mash green peas coarsely. Heat 4 tbsp oil add peas and soda and let it cook for 5 minutes. Add masalas and scoped portion of potatoes. Mix thoroughly and fill in the potato shells. Close the opening and secure with tooth picks. Heat oil and fry the stuffed potatoes till golden. Keep aside. For making the gravy saute finely chopped onions till brown. Add the ground paste and chopped tomatoes. Stir. Mix gram flour in water and add to it. Also add salt, turmeric, remaining peas’ mixture and sugar. Bring to a boil and let it simmer for some time. Add fried potatoes to the gravy and simmer some more till it thickens. Serve hot. Corn-stuffed tomatoes Ingredients Tomatoes (firm) 8 Red chilli powder 1tbsp Garam masala 1tsp Coriander-cumin powder 1tsp Oil 5tbsp Turmeric 1/4tsp Onion 1 Ginger 1 piece Garlic 6-7 cloves Corn (boiled) 1 cup For gravy Spinach 2 bunches Cream 100gm Salt and pepper to taste Method: Cut off the tops of tomatoes and gently remove the pulp from inside. Invert and keep aside for 10 minutes. Heat 2 tbsp oil in a wide vessel and saute chopped onions and garlic. Add salt, turmeric, garam masala, ginger, cumin and chilli powders. Add boiled and tomato pulp. Mix thoroughly. Stuff the prepared mixture in the tomato cases. Heat 4 tbsp pf oil in a broad vessel. Put in the tomatoes cover and cook over low flame till these get soft. Boil spinach and make a fine paste by running it in a mixer. Add salt and pepper and add cream. Before serving arrange tomatoes in a dish. Pour hot spinach gravy on top. Stuffed onions Ingredients Onions 8-10 Turmeric powder 1/4 tsp Garam masala 1/2 tsp Water of soaked tamarind 2tbsp Tomato 1 Capsicum 1 Oil 1 tbsp Dhania powder 1/2 tsp Chilli powder1/2 tsp Cumin and mustard seeds1 tsp each Pinch of asafoetida Method: Peel the dry skins of onions. Trim the top and bottom by keeping the node intact. Make vertical slits on the tail side till almost to the bottom taking care not to break the onions. Mix all dry masalas and stuff into the slits. Heat some oil and add cumin and mustard seeds. When these splutter add tomatoes capsicum and tamarind water. Add the onions and more masalas. Add 1/2 cup water and cook covered till tender. Serve hot. Peppers with rice Ingredients For filling Basmati rice 1 Oil 3 tbsp Onions 2 Garam masala 2 tsp Salt to taste Green peppers 10 For sauce Tomatoes 750 gm Carrots 250 gm Green peas 250 gm Cashewnuts 20 Coriander leaves 1/2 cup Sugar 1 tsp Butter 1tsp Cornflour 1 tbsp Salt to taste Method: Cook rice till grains are separate . Heat 2 tbsp of oil in a vessel. Add chopped onions and saute. Add cinnamon, cloves, cardamoms, pepper and cumin seeds. Add cooked rice and salt. Mix and keep aside. Pressure cook tomatoes and carrots. Strain and mix cornflour and keep aside. Heat 1 tsp butter and add chopped ginger and cashewnuts. Add tomato soup and mix. Add salt, coriander leaves, sugar and peas. Fill the cooked rice in green peppers. Cover with tops and secure with toothpicks. Brush the peppers with oil and bake in oven for 10 minutes. Arrange these capsicums in
a dish. Pour the hot tomato sauce on top. |
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