Thursday, Dec 20 2007

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Chickpea-Paneer Stuffed Tomato Quarters

Ingredients:

3 firm medium, same sized tomatoes
1/2 cup salad leaves chopped finely
5-6 whole green fresh salad leaves
1/2 cup spring onion greens finely chopped
2 tbsp. grated paneer
1 tbsp. thinly sliced lemon rind

For filling:
1 cup chickpeas, soaked overnight
1/4 cup grated paneer
1 onion finely chopped
2-3 garlic flakes crushed finely
1" ginger grated
3-4 green chillies finely chopped
2 tbsp. tahina sauce
1 tsp. soya sauce
1 tsp. lemon juice
salt to taste
1 tbsp. oil

Method

1. Pressurecook chickpeas in plenty of water till very soft. (6-7 whistles)
2. Remove, drain, grind to a coarse paste, keep aside.
3. Heat oil in a heavy pan, add ginger, garlic, green chillies, stir for a minute.
4. Add onions, stirfry till light pink and transparent.
5. Add chickpea paste, sauces, lemon juice, salt, stir gently.
6. Cook on low heat, till paste forms a soft lump.
7. Keep aside to cool.
8. Make vertical slit in, scoop out inside very carefully.
9. Take care not to damage shell of tomato.
10. Use inside for some other recipe or in a salad.
11. Gently stuff chick pea mixture into each tomato with a small spoon.
12. Chill stuffed tomatoes for 15-20 minutes or till required.

Just before serving:

1. Spread out whole salad leaves on serving plate.
2. Cut each tomato carefully into 4 quarters (vertically).
3. Press pyramidal mixture inside to make a slight depression.
4. Garnish in this with chopped leaves, spring onion
5. greens, lemon rind, grated paneer.
6. Serve chilled like a pickup or a salad.

Making time: 45 minutes (excluding pressure cooking time)
Makes: 12 quarters
Shelflife: 1 day refrigerated

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