Corn Stuffed Tomatoes

About Corn Stuffed Tomatoes

Ingredients

• Medium tomatoes 3
• Corn kernels, boiled ½ cup
• Medium onion, finely chopped ½
• Green capsicum, finely chopped ¼
• Medium cucumber, peeled and finely chopped 1
• Low fat cottage cheese (paneer), grated 2 tbsps
• Red chilli powder ½ tsp
• Black peppercorns, crushed ½ tsp
• Salt to taste
• Oil 1 tbsp
• Buttermilk for dressing
• Lettuce leaves to serve

How to Make Corn Stuffed Tomatoes (Stepwise Photos)

Method

1. Boil sufficient water in a deep non-stick pan, add tomatoes and blanch for 2 minutes, drain and soak them in a bowl of cold water.
2. Remove their skin and gently scoop the flesh and the seeds.
3. Put onion, capsicum, cucumber, corn kernels and cottage cheese in another bowl. Add red chilli powder, crushed black peppercorns and salt and mix.
4. Add buttermilk and mix well. Stuff the hollowed out tomatoes with this mixture.
5. Heat oil in a non-stick pan, keep the stuffed tomatoes in it and cook on high heat till they are evenly cooked on all sides. Take care not to overcook wherein they will lose their shape.
6. Line a serving platter with lettuce leaves, place the tomatoes on them and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps