Showing posts with label almonds. Show all posts
Showing posts with label almonds. Show all posts

Monday, January 15, 2018

Stuffed tomato in rich gravy

Tried and tasted by Nivedita
Hi All,
Is tomato a vegetable or a fruit? Debate continues. Who cares! Aap Aam khao, pedh kyoun gin na? Tomato is used in many recipes for its sour taste and its color also. Tomatoes are used to make rasam, sambhar, salad, chutney, juice and even the  face pack. And it comes handy when we are out of vegetables in the fridge. But only thing is the tomatoes should be ripe and firm. Normally hybrid (salad) tomatoes are used to make this stuffed style. As these tomatoes are firm and don't have juicy pulp inside and they taste sweet also.
I avoid tomatoes as much as possible as my hubby has kidney stone problem. I replace tomato with kokam, lemon, tamarind, curds or dry mango. But tomato is tomato, it has its own texture, color and taste.



A very easy and rich food which looks great on dining table and tastes great too. Let's start the recipe.
SERVES 3
Ingredients:
Fully ripe red hybrid tomatoes - 6
Onion - 1 big or two medium
Red dry chilly - 4 to 6
Almond powder - 1/4 cup or less
ginger - 1/2" piece
garlic cloves - 3-4
or ginger-garlic paste - 1 tsp
(you can drop garlic and use only ginger also)
Fresh coriander - handful
Red chilly powder - 1 tsp
Rock salt - as per taste(use the normal salt also if you don't have the rock salt)
Whenever possible I use rock salt as it's better than the table salt and tastes great)
Haldi or turmeric powder - 1/2 tsp
Garam masala - 1 tsp
dry methi or kasuri methi - 1 tsp
Fresh cream - 1/4 cup

Oil - 1 tbsp + 1 tsp to roast the onions
Water to grind into paste

Method:
  • Clean, peel and chop the onions.
  • Fry onion and dry red chilly with a tsp of oil till brown, add ginger and garlic also before you take it off the stove.
  • Keep it to cool in a plate.
  • Wash and wipe the tomatoes.
  • Trim the stem end of tomatoes carefully to get a flat opening. With a small round spoon take out the pulp slowly without disturbing Its firmness. If pulp is not very watery you can use it in the masala.
  • Take the fried stuff, salt, chilly powder, haldi and grind into a little coarse paste.
  • Remove in a plate. Check the taste and adjust accordingly.
  • Now, stuff the tomatoes with this masala. Once all are stuffed, some more masala will be left out.
  • Take non stick kadai (I use pans from Sanjeev Kapoor's wonderchef product which was gifted by my brother. The pans are magical) or a normal one.
  • Heat oil in the kadai. Once hot, add the stuffed tomatoes slowly and close with the lid for few minutes. Cook on a slow flame. Open the lid and add the remaining masala. Mix slowly. Close the lid again and cook for 3-4minutes.
  • Till that take the fresh cream and beat it with the beater or fork or small blender. Add the cream, garam masala and kasuri methi. Mix gently and cook for a minute. Remove from the stove. Serve hot with phulka, chapati or naan. 
  • Note: You can add fresh scrambled paneer in masala. 


Keep Smiling, 























Friday, June 3, 2011

Oats, almond and dates granola bars

Tried and tasted by Nivedita
Hi All,
One more recipe followed from DEEBA'S blog.
Again the same problem of not getting few ingredients here. I think there is a plus point in that also. That brings more creativity in me.
The other day Suma Rowjee posted the recipe(.Eggless Chocolate Chip Oat & Whole Wheat Snack Bar..) which she has followed it from Deeba (recipe here) and Deeba has followed it from Megan(here) and everyone with their alterations.
I thought of combining all the ideas and creating my own granola bars :-)))), and hey it was a success, I could not stop munching these lovely bars. My younger daughter was so happy to have it, and I was satisfied of giving her some thing healthy. And I never never imagined even in my dream  that I will bake some bars like these...
And the best part of these bars is its made of wheat and oats added to it are almonds and dates. What a perfect breakfast with a glass of milk to start your day. It really keeps you energetic the whole day.
SO THANKS TO ALL THE LADIES FOR GIVING ME THIS WONDERFUL RECIPE.
Please click the above links for their original recipes,


Coming to my version:
Dry Ingredients:
Oats - 1 1/2 cups(I used Saffola Oats)
Whole Wheat Flour - 3/4 cup
Baking Soda - 1/2 tsp
Flaked almonds - 1/2 cup
Diced fresh dates - 1/4 cup

Wet Ingredients:
Granulated Sugar - 1/4 cup
Brown or Demerara sugar - 1/4 cup
Oil - 1/4 cup
Milk - 2 tbsp
Corn flour - 2 tbsp
Warm water - 2tbsp
Vanilla extract or essence - 1 tsp

for the coating :
Nutella spread 
and toasted flaked almonds




Method:
Pre heat the oven at 180c
Grease and line a 7x11x2 inch tin with baking parchment leaving an overhang.
Take all the dry ingredients in a bowl and whisk. Keep aside.
Mix the warm water and cornflour in a bowl and keep it aside.
In a large bowl, add milk, oil, sugar and vanilla. Beat till the sugar is dissolved (it may take 3 to 4 minutes)
Add the cornflour mix. Beat again for a minute. 
Fold in the dry ingredients and mix well. The mixture will be very thick.
Spread it in a tin and level it.  
First time I baked it at 180 c for 30 minutes.
I removed and kept it to cool, but still the bars were soft.
So I cut it into bars and again baked at 200 c for 10 more minutes. And there I got crispy granola bars.
I used Nutella spread  and some flaked almonds to top it with. (I did not had dark chocolate).


My daughters enjoyed these bars.
You can store these crispy bars in an airtight box for a week or so.


(This event was started byzlamushka and is now taken care of by Lakshmi of Kitchen Chronicles)


Keep Smiling,


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