Pleasures of a gourmet dish--Stuffed Tomatoes

Things have been a little hectic in the preetibhoj household. Four of our friends were paid a visit by the stork and we have been busy welcoming little bundles of joy. It is amazing to see the face of a newly born, it fills you with so much more faith in life. And since babies are being born, grandparents from India have been visiting, which gives me more reason to invite people over for food, chit-chat and memories. I have been busy looking for new recipe with each new dinner and wanted to include something different each time. And my search led me to gourmet cooking and stuffed tomatoes were served and well-received in one of the gatherings.
I have had baked tomatoes at parties and always liked it. This recipe includes making a stuffing and baking tomatoes at 350 degrees F. It is easy to make, yet delicious.

You will need:
5 ripe but very firm tomatoes

...and for stuffing:
1 can whole kernel corn, 1/4 cups finely chopped cauliflower, 1/4 cup finely chopped onion, 1/4 cups of cooked beans(i used edmame beans), about 1/2 cup of shredded cheese, 3/4 cups of bread crumbs, 1 tbspn of lemon juice, 2 green chillies finely chopped, salt and pepper.
...preparations for stuffing:
Drain the corn of all water. Put a tsp of butter in a pan and roast the corns for about 3-4 mins so that they turn a little crunchy.
Cook the cauliflower in the microwave for 2 mins so that it looses some of its water.
Now mix all the ingredients of the stuffing together.

..preparing the tomato:
lightly spray the tomatoes with olive oil, then cut off a round cap at the top of tomato. Spoon out the seeds and water(can be used in soups) to make a hollow in the tomato. Now take spoonfuls of stuffing and fill liberally into the tomatoes. Bake these at 350 degrees F for 20-25 mins, till the skin of the tomato starts shrinking. Serve it warm and while basking in the pleasure of being a gourmet cook!

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Simply healthy- Avocado and pasta salad

I am always on a lookout for healthy wholesome food that is nutritious and tasty at the same time. Salads are a great source of fiber and essential vitamins if tossed with the right ingredients. My all time favorite salad ingredient is Avocado. Though high in calories it is a great source of Vit K, B6,C, folate and potassium. The creamy texture and subtle flavor makes any Avocado dish irresistible.

I like to make avocado and pasta salad using rotini pasta tossed with a hint of pesto and olive oil. Here's a recipe that will make a big and filling lunch in itself.

1 medium Avocado
3/4 cup rotini pasta
1 large russet potato boiled and cubed
1 medium salad tomato diced
1 Tbspn Pesto sauce
1 sprig of basil or your favorite herb
1 tsp olive oil
1 tsp lemon juice
1/2 tspn pepper
salt to taste
1 teaspn crushed Feta Cheese (optional)

Bring a pot of water to boil. Add the rotini pasta and boil for 7 mins or till al dente. Drain and cool a little. Mix the pasta and boiled potato cubes with pesto sause and toss well to coat all over.
Peel the avocado and cut it in cubes. Add the Avocados and tomato to pasta mix. Add salt, pepper, olive oil and lemon juice, toss. Top with shredded herb and feta cheese. Eat it cool and enjoy !!

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Bengal Gram (kala chana) Sprouts Salad

Sprouts have long been famous as “health food.” Whole pulses like moong, chana, chole, chawli, rajma, masur etc., can be easily sprouted. These sprouts are the energy foods for the body.

I make kala chana or bengal gram sprouts very often at home and like to have it raw in a salad. apart from the energy it provides all vitamins when consumed raw.

Sprouting is soaking, draining and then rinsing seeds at regular intervals

until they germinate, or sprout. I usually make sprouts in one day. But if you want the long , tender and juicy white sprouts you can keep it an additional day to grow longer.

Take 1 cup of black gram, wash it and then soak it in a bowl in 2 cups of water, preferably in a warm spot. Cover and wrap the bowl tightly with a muslin or thick cotton cloth.

After 12 hours uncover the bowl and you will find that the gram has softened and there are very small sprouts appearing. Drain the remaining water (you may use this water in your cooking, i add it to my juice, since it has some nutrition dissolved in it), very lightly rinse the gram and again cover it and keep it in a warm place.
After another 12 hours you will see long white sprouts growing out of the gram. The sprouts are ready now.
make this salad very often and it is great both in taste and nutrition.


1 cup sprouted black gram
1 big Roma tomato finely chopped
1 white onion finely chopped
1 green chili (jalapeño) finely chopped (optional)
2-3 sprigs of fresh cilantro (or your favorite herb)
1 tbspn Extra virgin olive oil
Juice of 1 lemon
salt to taste
pepper
chat masala(optional)

In a mixing bowl add sprouts, chopped tomato, chopped onion, jalapeño. Add olive oil, lemon juice, salt pepper, chaat masala. Toss and mix evenly. Garnish with finely chopped cilantro. Serve this energy packed salad cool with soups and toasts or as a side.

Variation:

1. Add 1/2 cup of cottage cheese or paneer cubes.
2. Add one ripe banana cubed.

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