vegetarian stuffed tomato

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Vegetarian Stuffed Tomato

Tomato is the most important ingredient in the Indian kitchen.We use tomatoes in different ways in curry, salad, taste juice soups, pizzas sandwiches. Tomato is filled with nutrients and antioxidants.Stuffed to taste different when you want to eat the tomato in different way stuffed the tomato with paneer is a great way.

What we need

  • 4 medium size round tomato
  • 1 medium size potato boiled and) grated
  • 100-gram paneer grated (cottage cheese)
  • 1 teaspoon coriander leaves finely chopped
  • 2 green chilli finely chopped
  • teaspoon ½black pepper powder
  • teaspoon ½cumin powder
  • teaspoon ½dry mango powder or 1 tbsp.lemon juice
  • 1 teaspoon oil or ghee

How to make

Cut the top of the tomatoes and scoop pulp to create a cavity.  Keep tomato a side.

In a mixing bowl add grated potato, paneer, pepper powder, mango powder, cumin powder, green chilli, coriander leaves, salt mix well.

Heat oil in a pan add the paneer mixture and sauté for 4 minutes keep stirring to avoid burn. Turn off heat and cool the mixture. When the mixture is completely cool

stuff in the tomatoes. Arrange in baking dish and grill in preheated oven at 200 degrees centigrade for 15 minutes.

Transfer stuffed tomatoes carefully into serving dish pour juice (while cooking tomatoes will leave some juice that can be served with tomato) garnish with coriander leaves.

Stuffed tomato can serve as a side dish or you can serve with peas pulao, (rice dish) paratha, naan or chapatti.


Veg curry

Mix vegetable in spicy gravy

Mix vegetable curry is often cooked in every home. Mix vegetable curry is good in colour and taste and good for health too.

What we need

1 Small carrot
5 mushroom
1 medium potato
2 baby corn
3-4 beans
4-5 cauliflower florets,
1 Medium size onion
2 Tomato
1 Green chilli
1 tsp ginger-garlic paste
5-6 Cashew nut
1 bay leaves
2 clove
1 tsp. cumin seeds
½ tsp. turmeric powder
1 tsp. cumin powder
1 tsp. red chilli powder
1 tsp. coriander powder
½ tsp garam masala powder
3 tbsp. oil
1 cup water
salt to taste


Paneer tikka masala

Paneer tikka masala in gravy

 For marinade

1/3 Cup hung curd

1 tsp. Ginger- garlic paste

1tsp. Garam masala

1 tsp. coriander powder

1/8 tsp. turmeric powder or 1/2 tsp. tandoori masala or 1/2 tsp . paprika powder 

½ tsp. chaat masala (optional)

Salt to taste

For tikkas

200 gm. Paneer

1 medium size capsicum

1 medium size onion

For bay leaf stock

1 Bay leaf

1 clove

1 ½ cup water

 For gravy

2 tbsp. oil

½ tsp. cumin seed

1 medium size onion

1 tsp. ginger garlic paste

2 medium size tomato

10 cashew nuts (soaked)

½ tsp. cumin powder

1 tsp. kasoori methi (dried fenugreek leaves)

½ tsp. garam masala

Salt to taste


How to make

Cut paneer, onion, capsicum into cube one-inch pieces keep in the big bowl.

Now mix all marination ingredient in a big bowl. Now add chopped paneer, onion, capsicum and coat all pieces well. make sure all pieces are coated well in marination. Cover and keep for 30 minutes.

 Now take 1 ½ cup water in a pan add clove and bay leaf bring to boil cover and simmer for 5-minute remove from fire strain and keep aside.

 For tomato paste

  Heat 1 tbsp. oil in pan adds chopped onion cook till onion turn brown and take out cool it, in a blender add tomato, cashew nut grind till smooth paste.

 To make tikkas

Heat oil in a non-stick heavy bottom pan on high heat arrange a layer of paneer and onion, capsicum cook till both side light brown. Take out on a plate.

( You can grill tikkas in grill for 20 minutes.)

Now in the same pan add 2 tbsp. Oil and heat when oil is hot add cumin seed sauté for a while add ginger-garlic paste and stir, tomato, onion paste, turmeric powder, cumin powder, salt, red chilli powder and cook till oil separates and add milk and cook another 3-4-minute paste start to change colour.

Now add bay leaf water and bring to boil simmer on low heat for 3-4 minutes reduce heat add tikkas mix carefully add kasoori methi remove from heat immediately.

Serve hot with roti, nan or cumin rice.


For hung curd take 1 cup curd and tie in muslin  cloth ,take a  strainer, place tied curd in it and keep a bowl under this, let the liquid drain. It’s always better to keep it in a refrigerator to keep it fresh. It can be used in many sweet and savoury dishes. The Hung curd is a great source of calcium.




Vegetable stew


Vegetable stew avial is traditional side dish Kerala but my recipe is not authentic i have made with some change.Vegetable stew avial is  delicious preparation with the combination of vegetable, coconut, and tamarind.


what we need

1 cup bottle gourd(lauki) peeled can chop in cube

1 potato boiled and chopped in cube

2 tomato chopped

4 tbsp. fresh grated coconut

2-3 green chili

1 tsp. roasted cumin seeds

1 tsp. sambar masala or curry powder or turmeric powder

2 tbsp. oil

1 pinch asafoetida (hing)

½ tsp. mustard seed

2 cup water

1 tsp. tamarind paste

2 tbsp. curd

2 whole red chili

Few curry leaves

How to make

Firstly  grind coconut, cumin seed, green chili with little water make smooth paste keep aside.

In a heavy  bottom pan, heat 1 tbsp. oil once oil is hot, add coconut paste and sambar masala stir and cook for a 3-4 minute now add chopped bottle gourd stir for a 3-4 minute, add water and salt, cook 5 minutes on medium heat,  stir well add potato  and chopped tomato stir well and again cook for 5 minutes. Now add curd and tamarind paste, stir well cook another 3-4 minute and turn off heat.

Heat oil in a small wok once oil add hot mustard seed, whole red chili, and curry leaves and hing when they start to crackle add into avial Serve hot with rice or you can enjoy like soup.Vegetable idli tastes great with  avial.

You can take any vegetable of your choice.


All time tomato Soup

All Time  Tomato soup


what we need

2 big size tomato

1 medium carrot

1 bay leaf

1 small piece cinnamon

1 cup water

1 tsp. olive oil

1 clove garlic chopped

1-inch chop ginger

salt and pepper

How to make

Clean tomato, carrot and peel and chop them. Heat oil in a pan, add garlic, bay leaf, cinnamon. Sauté till the garlic turns brown. Then, add chopped tomato , carrot, ginger, and water and bring to a boil. Reduce heat and cook on low flame till tomato and carrot, become soft. Turn off heat and cool. Take out the bay leaf and cinnamon stick. Make a smooth puree you can use the blender. Transfer again to the pan, add salt and pepper, bring to a boil. You can add more water if required. Serve hot with toasted bread.