Pea-Stuffed Tomatoes

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Take under the items, for taste food preparing.

1.25 kilograms spinach

1 kilogram (8 tomatoes)

1.25 tablespoon sugar

2 tablespoon salt

0.25 teaspoon ground pepper

O.25 cup butter

Parsley or coriander leaves

Half cup grated cheese

Ready cook

Wash well and drain spinach. Place leaves in a large pan without water, and cook covered over low heat till just tender. Drain spinach and chop fine. Add sugar, parsley, salt, pepper sand cheese. Mix well and set aside.

Put tomatoes in a large saucepan and pour enough boiling water to cover them. Leave for a minute and drain. Cover tomatoes with cold water. Peel carefully the skins and cut a half inch size slice from the top of each tomato. Preserve these. Carefully scoop out the inside and fill with spinach. Replace tops. 

Place tomatoes in a large shallow baking dish, dot top of each tomato with half tablespoon butter. Pour water around tomatoes till half inch high in dish. Bake from liquid and place on slice of buttered toast. Serve as a light lunch or side-dish without the toast.

Pea-stuffed tomatoes

Take given the under items for best preparation

6 medium red color tomatoes

Boiling water

0.25 kilograms peas (boiled)

150 grams cooked chopped cashew-nuts

2 tablespoon salad dressing

Ready to cook

Tomatoes Cover with boiling water, let stand one minute, drain, cover with cold water. Peel off skins.

Cut out the pulp. In a small bowl, combine cashew nuts, peas and salad dressing. Mix well. Spoon this mixture into tomatoes. Refrigerate until serving.   

Tomato Rasam

4 large red tomatoes

One large onion

T teaspoon cumin seeds

Half teaspoon peppercorns

Six cloves garlic

One bunch coriander leaves

Four red chilies

One tablespoon gingelly oil

0.25 teaspoon mustard seeds

Pinch of fenugreek seeds (methi)

2 teaspoon slat or to taste

Wash the tomatoes and boil with four cups water till tomatoes are soft. Mash the tomatoes after removing skin.

Grind together the cumin seeds, peppercorns and garlic coarsely and add to the tomato liquid. Slice onion and break chilies into small bits and add.

Heat the oil in a medium –sized pan and fry mustard seeds and fenugreek seeds. When the seeds begin to crackle and brown lightly, pour in the tomato mixture. If it is too thick, add a little water and bring to boil. Remove from heat, add chopped coriander leaves and serve in cups with rice or after dinner.   


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