Bites In Between – Part 2

Recipe 1 – Baked Tomato Bowls 

Ingredients : 4 to 5 tomatoes, medium sized, red-ripe and firm, scooped out and placed upside down to drain off the excess moisture.

For the stuffing :

  • Oil – 1 tbsp
  • Garlic -1 tsp
  • Chopped onion – 2 tbsp
  • Boiled corn – 1 cup
  • Chopped capsicums – 2 to 3 tbsp
  • Boiled macaroni pasta – 1/2 cup
  • Salt, pepper, herbs and chilli flakes to taste
  • Tomato ketchup – 2 tbsp
  • Grated cheese – 2 to 3 tbsp

Method :

  1. Prepare all the ingredients for the tomato cups.
  2. Heat oil, add in the garlic, onions, saute for 1 min, add in the capsicums and corn and seasonings to taste.
  3. Add in the tomato sauce and cook the mixture for 3 to 4 mins.
  4. Stuff the tomato cups with the filling, top with little grated cheese and place in a baking dish, bake in a pre-heated oven at 160 degrees celsius for 10 to 12 mins and serve hot.

Chef’s Variations :

Try making the same stuffing with a little white sauce and corn, mushroom filling.

Addition of boiled chicken, saute prawns or chopped chicken tikka or sliced seekh kabab also makes it an interesting recipe.

Recipe 2 – Classy Curd and Mint Dip

Ingredients :

  • Hung curd – 1 cup 
  • Cream cheese – 2 tbsp
  • Mint leaves – 8 to 10 nos
  • Salt and crushed black pepper to taste
  • Grated carrots – 1/2 cup
  • Chopped celery – 2 tbsp
  • Sliced olives – 3 to 4 nos
  •  Capsico sauce or chilli sauce – 1 tsp
  • Chopped coriander leaves – 1 tbsp

To serve with : Sticks of veggies, carrots, cucumbers, celery, radish, bell peppers, savoury crackers etc.

Method :

  1. Prepare all the ingredients for the dip and keep aside.
  2. Cut the vegetable sticks and place them on a serving platter.
  3. In a mixing bowl, combine together the ingredients for the dip and mix well.
  4. Assemble the platter and serve.
Chef’s Variations :
  1. Try adding a little peanut butter into the hung curd for a nutty flavour in the dip.
  2. Also try adding a roasted red capsicum puree for a nice robust taste in the dip, along with some roasted sliced almonds for that crunch!
  3. These dips can be served with tikkas and kababs as well therefore it offers more options to go with as well.
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A passionate, committed, and competent chef who was awarded the prestigious Bharat Vidya Ratan Award received in 2019 and the Best Chef Asia award received in February 2020, the field of culinary and hospitality education. He has worked with the Taj group of hotels and Kuwait Airways, is considered to be a culinary guru, mentor, and has been an academician in the hospitality industry for over 20 years. He has a few books to his credit like Arabic cookery, Filipino Cookery, 100 ways with Fusion Foods, Lockdown Cooking, Quarantine Memories with Food, and the most awaited Life of a Hotel Management Student. He says "I want to be known as one who could always do something different with a touch of class and a twist of taste".