Stuffed Tomato Pakora Food

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

STUFFED TOMATOES

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
• Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
• Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.

MIXED VEGETABLE PAKORA

Steps:

• * Boil the potato until just tender, peel and chop finely.
• * Finely chop peppers and onion. Shred the cabbage.
• * Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• * Let batter rest 1/2 hour in a warm place.
• * Add the vegetables and mix in evenly.
• * Deep fry in oil that is heated.
• * Drain pakoda on paper towels and serve immediately.
• * Serve vegetable pakora with coriander or mint chutney or tomato ketchup.
• Sometimes I use Dehydrated peppers, Cabbage, Onions, and Jalapeno with water until it is reconstituted to the equivalent. It is still pretty good.

BHARI HUI SIMLA MIRCH KA PAKORA(STUFFED CAPSICUM DEEP-FRIED FRIT

Steps:

• Heat 1 tsp.
• oil in a skillet.
• Add ginger-garlic paste.
• Saute for a few seconds.
• Add green chillies, mashed potatoes, peas, carrots and salt to taste.
• Saute for 3-4 minutes.
• Remove from flame.
• Add lime juice and fresh corriander leaves.
• Mix well.
• Cut stalks of capsicums.
• Remove the seeds.
• Stuff capsicums with the potato-veggie mixture.
• Make a smooth batter of medium thick consistency by mixing the gramflour with red chilli powder, salt and a little water.
• Coat capsicums completely with batter.
• Deep fry in hot oil.
• Drain on clean absorbent paper napkins.
• Serve with chutney or tomato ketchup!

ALOO (POTATO) PAKORA

Steps:

• Add water to the Besan.
• Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.
• Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter.
• The potatoes should be sliced very thinly.
• No thicker than 1/4 of an inch.
• At this point test one slice of potato in the batter.
• There should just be a thin coat of batter.
• Heat the oil in a pan.
• Use a larger frying pan so that you have more surface area.
• The oil doesn't need to be too deep since the potato slices are very thin.
• Dip the potato slices in the batter and fry them till they are golden brown.
• Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.

STUFFED TOMATO PAKORA

Steps:

• Chop off the tops of tomatoes.
• Scoop out pulp and seeds.
• Turn tomatoes upside down and let drain completely on absorbent paper towels.
• Melt butter in a non-stick pan.
• Add onions and chopped mushrooms.
• Stir-fry until mushrooms are well-browned and almost crisp.
• Remove from heat.
• Add grated cheese, green chillies, corriander and mint leaves.
• Mix well.
• Stuff tomatoes with mushroom-cheese mixture.
• Pack tightly.
• Make a batter of medium thick consistency by mixing the gramflour with the chaat masala powder, salt and a little water.
• Dip each tomato carefully in the prepared batter.
• Deep fry in hot oil.
• Serve hot with chutney.
• ENJOY!