We hogged and shopped and hogged.... Ohhh what a lovely holiday it was. I feel totally rejuvenated and happy.
After having eaten so many calories, I decided to make something simple and light and healthy. These baked tomatoes have a lovely blend of flavours and looked really cute.
Ma, my granny, used to make this corn stuffing, which is a starter on its own, and we would finish it off in no time. The first words when I served this dish to my hubby was that "Ma used to make this ." With a smile on my face but watery eyes remembering her, I said, "Yes, I have just put them in tomatoes."
With or without the tomatoes, this dish tastes great!
4 - tomatoes, medium size
1/3 cup - low fat milk
1/4 tsp - black pepper powder
1 tsp - cheddar cheese, grated
1 tsp - sunflower oil
1/8 tsp - cumin seeds (jeera)
a generous pinch of sugar
a generous pinch of asafoetida (hing)
a generous pinch of dried crushed mint leaves
salt to taste
To be coarsely ground without using water
3/4 cup - corn, boiled
1 - green chilli (more or less)
1 tsp - ginger
- Cut a thin slice off the tomatoes from the top and scoop out the insides.
- Cut a very thin slice off the bottom of the tomatoes. It helps in keeping the tomatoes stable.
- Rub a little salt in and around the tomatoes.
- Heat the oil in a pan, add the cumin seeds and hing, when the seeds start to splutter add the coarsely ground corn, salt, sugar, pepper powder and milk and cook on a low heat, stirring continously until the milk evaporates. Remove from the heat and let it cool.
- Preheat the oven to 180 degrees C.
- Fill the tomatoes with the corn stuffing, sprinkle the cheese and dried mint leaves on top.
- Place the tomatoes in a baking tray and place the tray in the center of the preheated oven. Bake until the tomatoes are slightly tender and the skin starts parching.
- Serve hot.