Art of
making Alu Tomato Stuffing
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The perforated steel container will prevent hot water from clogging around the Tomatoes while kept under steam pressure.
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Slice through the top with a sharp knife upto half of the tomato thickness to the left. The top of each tomato will open out like a door.
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Scoop out the centre portion using a water melon scooper or by any other means. You can add the contents to the stuffing during cooking.
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Empty the inside of the tomato free from juice. You can add this to the stuffing ingredients and cook with Stuffing.
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Steam the stuffed Alu Tomato in a pressure cooker without putting weight. You can cook for 10 minutes and allow it to cool for 15 minutes.
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You can indicate your valuable suggesstions.
I have made use of the full screen grid matrix concept. |
Tomato Stuffing
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Ingredients
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Quantity
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Potato finely chopped
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200 gms
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Carrot finely chopped
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25 gms
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Simla Mirch
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1 No
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Onion finely chopped
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1 No
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Ginger chopped
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to taste
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Curry Leaves
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6 to 8
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Coriander Leaves
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Finely chopped
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Salt
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to taste
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Dear Sir, I must admit, your approach to culinary activities has indeed made it an art form. I can clearly see the passion with which you approach cooking.
ReplyDeleteThe most important aspect I would like to point out is the way you have photographically captured each step of the process making the entire activity easy to understand and follow for even and terrible novice like myself.
I congratulate you on this post. Having said this I would also like to place a request and that being two aspects... Indian cooking relies heavily on the correct combination of spices. Hence I would request you to determine the best way to present how to use the correct spices (quantity, brand, method etc) in the cooking process.
The second request is an even more critical aspect of preparing the spices itself. In today's world everyone prefers to go to the market and buy a packet of "Sambar Poweder" or "Puliogre mix". This has resulted in the new generation completely losing the art of making spices and mixtures. I would request you to possibly look at recording the process of making these exotic spices and mixtures and saving it for the generations to come. --- Thanks once again and wishing you many more successes-- Ashok Gopinath
Dear Mr Ashok Gopinath
ReplyDeleteWell. I am glad to go through your appreciation and comments. My interest in culinary activities date back to my early years 1950's where I used to give a helping hand to my father and eldest sister. We are getting interesting western sunlight in our flat from 0800 am to 0630 pm on all days . Using my digital camera and the inventory of small gadgets collected over the years through friends and relatives , I make use of the sunlight and rationalise the photo settings to obtains consistent images. This is the trick. Of course the use of your word " passion " is the root for growth.
I have just added the ingredients list which I have missed out though it was in the back ground. I wish to come out with a more interesting way of expressing the ingredients , like a combination of visual photography and text for a better impact in a single slot. You can see this in my next post. I also focus a little bit on the gadgets which are used to make the cooking a real fun. Your first suggesstion may take a little more time to give a full impact.
My wife is very good in obtaining mix like Rasam Powder , araichu kelaru , sambar powder , wet aviyal masala , various chutneys from basic ingredients and measurements which she had learnt from her mother. The freshness of the taste is better enjoyed than expressed . I am compiling the methodology and the recipe by consulting her. In fact I am consulting her on almost all the posts for the right proportions before publishing them. I have also seen in some houses various ready made pockets of masala powders sans freshness . We do not use any ready-made masalas at all as a rule . I shall take up this methodology shortly with a new series. I think I am answering your 2nd suggesstion.
I shall appreciate if you can go through my other posts and suggest for improvements or call me. With regards Rangarajan Bangalore 22.06.2013 04:00 pm
When my daughter returns from work , she gets refreshed from the aroma emanating from the kitchen and her first comment is "Have you made this ***. "
ReplyDeleteDear Mr Ashok
DeleteWell. I have incorporated one of your suggesstions. You can go through and suggest for betterment.
http://sriharir.blogspot.in/2013/07/koththavarangai-cluster-beans-usili.html
With regards
Rangarajan Bangalore 07.07.2013 09:00 am