I did not know the value of my mother 's cooking until I started cooking by myself. All the sudden spices did not leave the same flavor, but the vegetables did not have the same fresh taste as they cooked with them, and there was something missing in the final recipe. I could not understand why it was quite a long time until I found a secret ingredient in all of her recipes. That's it! Love Every time she cooks, she poured into it.
We differ in many aspects of life and cuisine, such as love for oil and chilly skin and how to raise. But such a difference makes life more attractive and valuable. And yes, I love you Mommy!
I am pleased to belong to a colorful and vibrant city in Rajasthan, India. The province of Rajasthan in India is also famous for exotic and delicious local cuisine. Some authentic recipes and ingredients such as Gunda, Ker Sangari, kachri, Kheej, green fenugreek seeds are very unique in this state. Since I got married, since I moved to Chennai, I have not had much opportunity to cook using these ingredients in my house. My vacation here is a great opportunity to revive long forgotten recipes.
Preparation time
20 min
Cooking time
20 min
serve
2 people
Material
Four tomatoes for filling
1 cup cauliflower
1/4 cup of fresh pea
2 potatoes
1 Onion
1 Green chilly
1 & # 39; Ginger
4-5 clove garlic
1/2 cup of fresh tomato puree
1 coriander leaf
2 tablespoons. Mint
2 tablespoons of oil
1/4 cup of water
Spice mix.
1/2 tsp crushed black pepper
1 tsp. Red skin powder
1 tsp coriander powder
1/4 tsp. Turmeric
Saltiness
Preparation
Wash tomatoes and cauliflower. Bake cauliflower and keep it away. Cut the top of the tomato as shown in the picture, slice it and cover it. Pick up the inner seed and tomato pulp to make it hollow. Boil the potatoes with water, cool and mash up slowly.
Peel off the onion and slice it finely. Brush ginger and garlic into fine paste. I will carve the green skin finely.
Cooking
Put oil in a pan and add sliced onions and fry until the color becomes translucent. Add ginger garlic paste and dice green and chill and fry for 1 minute. Pour tomato puree and all spice mix into seasoning and fry until oil floats on Masala on the ground.
Add crushed cauliflower, mashed potatoes, fresh coriander leaves, mint leaves, fresh peas to the gravy and fry for 8 to 10 minutes.
Take out 1/4 of this cooked gravy to fill the boat of the tomato with contents. Put the same on tomato and put it on sliced tomato.
Add water to the rest of the meat and boil it for 1 minute. Put the stuffed tomatoes in the cooked gravy. Cover it with a lid and cook for only 2 minutes. At this stage, please put in tomato as it is. Cover it and cook for an additional 2-3 minutes with a slow flame.
Decorate cooked items Mint lemon tomato basket Fresh coriander and mint leaves. For this exotic curry please accompany Indian flat spreads (such as cottage cheese) such as Nana, Kurcia, Rumari / Rotis and Chapatis.
