1.STUFFED PAPAD
Ingredients-
Ingredients-
- Papads -12
- Deveined prawns-1 cup
- Onions chopped fine-2 large
- Green chilies-2
- Garlic cloves-4
- Salt to taste
- Oil to fry
Method-
- Wash deveined prawns and chop very fine. chop garlic, deseed the chilies and chop finely, Add the prawns and salt, fry for 5 to 7 minutes. Moisten each papad with kitchen cloth. Place one tsp of the mixture at the end of papad. Roll the papad turning in the top and bottom end so the mixture does not escape. Secure each papad with a toothpick. Repeat the above procedure for all the papads. Heat oil in a frying pan and fry the papads on a medium heat, carefully turning them over till they are crisp and golden brown, Serve hot with a tomato sauce.
2.STUFFED TOMATOES
Ingredients-
Ingredients-
- Tomatoes (medium, firm and fresh)-4
- Butter-1 tbsp
- Onion (finely chopped)-1 small
- Celery (finely chopped)-2 tbsp
- Mushrooms (finely chopped)-1/2 cup
- Bread (crumbled)-1 slice
- Low fat cottage cheese (pander)-1 cup
- Salt to taste
- Pepper-1/2 tsp
- Caraway seeds-1/4 tsp
- Parsley chopped-1 tbsp
- Water-1/2 cup
Method-
- Put the tomatoes stem and down. Cut a thin slice off top of each tomato to make a cap and keep aside. Scoop out pulp from each tomato. keep tomato shells aside. Chop the pulp.
- Melt butter in a pan. Add mushrooms and tomato pulp. Cook till the mixture solidifies, stirring occasionally. Add remaining ingredients, except water, mix well
- Divide mixture into four portions. Stuff the mixture in the tomato shells. Cover each with the tomato cap.
- Pour water into the cooker. Put the grid in it. Put tomatoes on the grid.Close the cooker and bring the full pressure on high heat, Remove cooker from heat. Reduce the pressure by placing cooker in approximately four inches(10 cm) of cold water in a basin or in a sink for one or ywo minutes.
- Serve hot.
3. STUFFED DATES
Ingredients-
- Sifted confectioner's sugar-2 1/4 cup
- Sweetened condensed milk-1/3 cup
- Salt-1/8 tsp
- Vanilla essence-3/4 tsp
- Almond extract-1/8 tsp
- Pitted dates-45
Method-
- Slowly add two cups of sugar to the milk. Blend well. Mix in salt and extracts.
- Sprinkle 1/4 cup of sugar on a board and knead the mixture should be smooth and creamy. put mixture in refrigerator for up to 24 hours.
- Use the mixture to stuff the dates. You may want to put coconut or walnuts in the mixture. This recipe makes 4 to 5 dozen dates.
4. STUFFED KARELA
Ingredients-
- Bitter gourd-600 gm
- Onions (chopped)-1/4 cup
- Ginger-garlic paste-1 tbsp
- Turmeric powder-1 tsp
- Coriander powder-2 tbsp
- Dry mango powder-2 tsp
- Salt to taste
- Oil for frying
- coriander leaves for garnish
Method-
- scrape karela and preserve its scrapings. Slit the rest and season both with salt. keep aside for half-an-hour. Wash the scrapings and vegetable in water separately. In a pan heat oil and saute the onions for two to three minutes . Add ginger-garlic paste, drained ground skin and cook for four minutes. Add some salt ,turmeric,coriander and dry mango powders and mix well. Cook the mixture for 10 minutes and remove from stove. Once it has cooled to room temperature. Stuff it into the slit gourd. Deep fry the vegetable on medium flame until golden brown. In an other pan, heat a little oil and add the remaining masalas. Place the stuffed karela in the pan and cover with a lid.
- Allow it to cook for three minutes and serve hot.
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