Sunday, October 4, 2015

Stuffed Tomato in Gravy | Stuffed Tomato Curry

The second dish for the Kids Party, I have a stuffed gravy dish. Let me tell you that I have a soft corner for all stuffed dishes. Its like a concealed surprise, that hits you unexpected. And you are left with an wonderful aftereffect.

So while selecting dishes for the Buffet On Table, Indian States for Utter Pradesh, the Awadhi Thali had to have some rich stuffed dish. Since I was selecting from Vaishali's space, I checked out her rich collection. I saw this stuffed tomatoes being part of her Awadhi Thali, so decided to make it for my menu as well. I adapted this recipe slightly to suit my needs. It really came out so well.

Awadhi cuisine thrives on milk, paneer, Khoya and cream. The Awadhi cuisine influenced by the Mughal cooking, is full of dishes that are rich with nuts, cream and dishes that are stuffed and deep fried.

These stuffed tomatoes are then dunked in nutty sauce and makes a great side dish for both rotis and rice. I had this paired with Laccha Paratha and Nawabi Pulao.

Since I wasn't so well planned out on how to proceed with the entire menu, I was little harassed to execute everything on time. That plus the guests waiting for food, made me take short cuts. These dipped deep fried tomatoes need to be stripped off their outer flour layer after deep frying. However I sliced through and after peeling off the tomato skin, left the besan fried batter in the gravy itself. That actually made it even more delicious.

This is a sure hit dish that you can enjoy just as with rotis or Rice.

This joins my Anniversary Party for Kid's Delight, celebrating 7 years of Spice your Life!

Stuffed Tomatoes in Rich Sauce

Ingredients Needed

For the Stuffed Tomatoes


Firm ripen Tomatoes - 4
Paneer, grated - 1/2 cup
Mashed Potato - 1/2 cup
Khoya - 1/4 cup
Green chilies - 2 -3 medium
Finely chopped coriander leaves - 2 tbsp
Garam masala - 1/4 tsp
Red chili powder - 1 tsp
Cashew nut powder - 1 tbsp
Salt to taste

For the Outer Layer

Besan - 1 cup
Red Chili powder - 1/4 tsp
Salt to taste

Oi for deep frying

For the Gravy

Nut paste:

Cashew nuts - 10 to 15
Melon Seeds/ Magaz Tari - 2 tbsp
Muskmelon Seeds - 2 tbsp (opt)
Poppy seeds - 2 tbsp (I skipped)


Bay Leaf -1
Cumin seeds  - 1/2 tsp
Onions - 2 medium
Ginger Garlic paste - 1 tsp
Tomato puree - 2 cups
Garam Masala - 1/2 tsp
Red Chili powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Milk - 1/2 cup
Cream - 1 tbsp

For Garnish
Grated paneer
Coriander leaves
Fresh cream

How to make the Stuffed Tomatoes in Gravy

For the Nut paste

Soak the nuts in hot water and grind to a smooth paste. Keep it aside.

For the Gravy

Blanch the tomatoes, peel off the skin and make a puree.

Heat a non stick pan with oil, add bay leaf, cumin seeds, then add onions. Saute the onions till nicely browned. Add ginger garlic paste, saute well.

Then add the tomato puree, all the spice powders, combine all well and let it simmer for 5 -7 mins.

Add Milk and water as required and simmer again. Finally add the cream and combine, switch off the flame.

For the Stuffed Tomatoes

To make the filling, grate the paneer, khoya, mash potato into a bowl. Add in all the spices and knead to a firm dough.

Select firm ripe tomatoes, wash and wipe well. trim the stock and scoop inside to remove the seeds.

Stuff in the fillings and continue with the rest.

For the outer layer:

Mix in the besan with chili powder, salt and enough water to make a thick batter.

Heat the oil for deep frying.

Now dip the stuffed tomatoes completely into the besan batter and deep fry on both sides. Drain on to a kitchen towel.

Once the tomatoes cool down, slice through it. The skin will come out, Remove the tomato peel, let the fried besan batter remain with the tomatoes.

To assemble the stuffed tomatoes with the gravy.

You can either add the fried to tomatoes to the gravy and heat again. Or slice and pour the gravy over the tomatoes.

If you are serving the sliced tomatoes with gravy on top, then place the tomatoes on the seving plate, pour the gravy on it, garnish with grated paneer, cream and coriander leaves.

Serve with Lacha Parana or Nawabi Pulao

Between I am glad to share that Cooking 4 all Seasons has been featured among the TOP 50 FOOD BLOGS IN INDIA

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Back to Main Recipe Index

Go to "Spice your Life" Blog Index

Enter your email address:

Saturday, October 3, 2015

Hara Bhara Kebab | Vegetable Spinach Cutlets

After a full month of blogging non stop all of last month, we took a short break of three days to start yet another Edition. I know it might sound really strange that we end up cooking so many dishes. Reality is, this time round, I tried to be little smarter and saved up dishes that could meet the requirement for this month too.

After the heavy thalis and other International dishes, I was not in a position to cook more. So taking it easy, I decided I would share some party dishes that will be suitable for my Spice your Life!'s Anniversary party!

As per the event, the dish should be party special and kid approved as well. When you think of a party, you naturally end up planning all rich and creamy dishes, especially for kids who might also like the different colours that adorns the table.

While making the Awadhi Thali, I was most unprepared and almost gave up not making these Kababs. However looking at all the dishes that I made, it felt a criminal offense if I do not include either a fried snack or a cutlet in the Menu. My entire Awadhi Thali was inspired by Vaishali and I had spent quite a time, checking out the different new dishes I could include for this Menu and this Kabab was in the list.

My Hara Bhara Kabab may not look at hara as it should. Result was, I didn't see that the spinach I had in the fridge had almost wilted and I didn't use the amount that needs to be used. Also I didn't have time to make a puree of the green ingredients. I simply blended everything and made quick Tikkis. I have promised myself a better Hara Bhara Kabab next time. The taste, however was no less delicious and it was infact sold like hot cake.
I shallow fried some and rest pan fried. Both tasted great. If these have to be deep fried, you will have to bread it well before deep frying for that crunchy effect. Vaishali's Kababs were done on Seekh rods, I ended up making as tikkis for want of time!

Hara Bhara Kebab

Blanched Spinach - 1/2 cup
Coriander leaves - 1/2 cup
Boiled Mixed Vegetables - 1/2 cup (Peas, Carrot, gobi)
Boiled Potato - 1 medium
Boiled Raw Bananna - 1/2 cup
Grated Paneer - 1/2 cup
Ginger garlic paste - 1 tbsp
Green Chilly paste - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Fried Gram powder - 2 tbsp
Kasoori Methi - 1 tsp
Chaat masala - 1 tsp
Amchoor powder a pinch
Garam masala 1/2 tsp
Salt to taste

How to make the Hara Bhara Kebab

Chop the blanched spinach very finely. Squeeze excess water. finely chop the coriander leaves and mix well.

MW Potato for 5 mins, mash well. Take the mashed potato in a bowl along with the greens and mashed vegetables. Mix everything well.

Now add the grated paneer, mashed boiled raw banana. Add the spice powders and combine everything well together.

You can proceed to make the cutlets in your preferred cooking mode. I pan fried some and rest shallow fried.

Serve with mint chutney and tandoori salad.

This joins my Anniversary Party for Kid's Delight, celebrating 7 years of Spice your Life!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Back to Main Recipe Index

Go to "Spice your Life" Blog Index

Enter your email address:

Related Posts Plugin for WordPress, Blogger...