STUFFED CHERRY TOMATOES

NEEDED
cherry tomatoes- 10
cheese
pinch salt
garlic paste - 1/4 tsp
chilly flakes
finely chopped onion  or cucumber

METHOD

• wash and Cut a thin slice off the top of each tomato.
• scoop out and discard the pulp.
• invert tomatoes ,to drain .

• in a small bowl , combine , cheese , garlic , salt , chilly flakes . 
• mix well and atlast add the onion .
• stuff this inside the tomatoes .
• sprinkle chilly flakes  on top  and  eat .( can also sprinkle chat masala .)

STUFFED MUSHROOM

NEEDED
garam masala
turmeric
salt
fresh cream
2 tsp oil, jeera


FOR PANEER STUFFING
Paneer - crumbled
finely chopped green chilly
grated ginger
salt
kismis - little
cashewnut - broken - little
corriander - chopped

combine everything in a bowl and keep aside .

TO GRIND 
1 Big tomato
ginger
green chilly
grind this and keep aside .

METHOD 

• in a pan add 2 tsp oil ,temper jeera .
• then place the mashroon in the pan , (stuffing above .)
• sprinkle some water and cook covered .
• then turn the other side. 
• when the mushroom is done, remove and keep aside .

• again in a pan add 1 tbsp oil , and add the ground tomato paste .
• add salt , garam masala , turmeric .
• cook till the oil seperates , then add the fresh cream . 
• add little water if required. let it be little thick.
• cook for 2 minutes and remove .
• now spread the tomato gravy in a small plate , then place the mushroom on it .
• garnish will corriander , cream  and  serve  

STUFFED CAULIFLOWER

NEEDED:

small cauliflower 3 (do not cut the flower , just discard the bottom part)
tomato 5
ginger 1 /4 the lemon size

onion 1 big finely chopped
haldi
 hing
chilly powder
dhanajeera powder 2 tsp
garam masala
salt
1/2 tsp sugar

METHOD:

• boil water. add little salt  & marinate the cauliflower for 10 min.
• grind tomato & ginger.
• in a wok add 3 tsp oil & temper mustard , kalonji.
• add the onion & fry till golden.
• add tomato ginger paste.
• add hing, haldi, chilly powder, salt, dhana jeera powder, garam masala, sugar.
• cook till its thick& the oil seperates.
• remove , cool & stuff this masala in the cauliflower.
• again in the wok add little oil & place the stuffed  cauliflower.
• sprinkle some water & close the lid.
• ( agin & again sprinkle some water , close the lid  & cook till the flower is completely done.

STUFFED KARELA

                                     

NEEDED:

bitter gourd/  karela- 8  -10 medium sized

oil 

FOR STUFFING:

groundnut powder - 1/2 cup

amchur powder

jeera powder

dhaniya powder

salt

chilly powder

little sugar or jaggery

1 tsp kalonji

1/2 tsp saunf

( add these spices  to ur taste. make it little bit spicy)

METHOD:

• lightly scrape off thekarela skin. cut them lengthwise ( not fully) and deseed.
• soak the water in salt water for 1/2 hr.
• remove from water and wipe them dry.
• take the prepared stuffing powder  and stuff evenly into the karela.
• tie the karela with a thick thread , so that the stuffing doesnt come out. 
• heat oil in a pan and  fry till brown ,on a medium flame. ( can also shallow fry this karela)
• cut the thread  from the karela , serve hot . 
• good with any rice.............

NOTE: use thick thread coz will be easy to remove.

STUFFED BINDI

needed:
1/2 kg bindi/ ladies finger -wash & trim the edges.
( if big cut into 2 & slit)

FOR STUFFING:
1 tbsp idly podi
dhaniya jeera powder - 1/2 tsp
little amchur powder
chilly powder
salt
kalonji -1 tsp
white til - 1 tsp
hing
haldi
gram flour/ besan - 1tsp
mix all the above said tog  & keep aside.

MTD:
Stuff this powder inside  each bindi..
in a pan temper mustard, urad dal in 1/2 tbsp oil.
then add the stuffed bindi, stir well . cook for 2 min .
then slightly sprinkle very little water  & close the lid .
keep in medium flame & cook .
stir occationaly. add oil if req.
check whether the bindis r cooked.
if any powder left out  , add to the bindi curry & cook for 2 min & remove.
tastes good with rice.........................

STUFFED BRINJAL

NEEDED
small brinjal - 1/4 kg

FOR STUFFING:
channa dal-1 tbsp
dhaniya-1 tbsp
red chilly 3
hing
slightly roast this in 2tsp of oil. then powder this.

METHOD

1. Wash the brinjals and make two cuts into each one so that the paste can be stuffed into them.
2. Then stuff a small amount of the powder into all the brinjals and put them aside.
3. Heat a non-stick kadai with about 2 tbsp of oil.
4. add mustard seeds,jeera,curry leaves.let them splutter.
5. Then add the brinjals .let them cook for a few minutes with a lid , under medium flame.
6. Once the brinjals are cooked add the remaining powder to the kadai and mix well.
7. tastes good with curd rice.

STUFFED PARWAL

needed:
padwal - slightly peel the skin. cut lengthwise( not fully) & discard the seed.

stuffing:
1 cup besan/kadala mavu
chilly powder
salt
dhanajeera powder
amchoor powder
garam masala
keep this stuffing  little spicy.

mtd:
stuff this masala besan  inside the padwal.
arrange in a plate ,spring some water above this.
pressure cook , 2 whistle.(can  keep along with rice)
padwal shd get both inside & outside.
then in a kadai add 2tsp oil& add the cooked padwal.
fry for 2min & remove.
good  with dal rice...