Tomato Special - Jain Version

Today we are posting another two jain recipes. These are different jain recipes based on tomato. Regular/Non-jain people will also love these tasty recipes.

Stuffed Tomatoes

Ingredients

500gm tomatoes
1 cabbage , grated
1/4 tsp turmeric powder
1/4 tsp coriander-cumin seeds powder
2 tsp chilli powder
1/2 tsp sugar
4 tbsp chopped coriander (dhania)
salt to taste

Method

Sprinkle about 1 teaspoon of salt over the cabbage and keep aside for 10 minutes. Squeeze out the water.
Add turmeric powder, coriander-cumin seed powder, chilli powder, sugar and salt.
Add the chopped coriander, keeping aside a little for garnish.
Make four slits in each tomato and stuff with the cabbage mixture.
Heat oil in a non-stick kadai. Put tomatoes carefully in it.
Cover and cook for 10 minutes until the tomatoes are soft.
Garnish with the balance chopped coriander and serve hot.

Cream Of Tomato Soup

Ingredients

6 cups finely chopped ripe tomatoes
2 bay leaf
5 whole black peppercorns
2 1/2 tbsp ghee
1 1/2 tbsp plain flour
1/2 cup tomato puree
3 tsp sugar
salt and to taste
2 1/2 tbsp fresh cream

For The Garnish
3 tsp fresh cream

For Serving
1/2 cup deep-fried bread croutons

Method

Combine the tomatoes with 1 cup of water in a deep non-stick pan, add the bay leaf and peppercorns, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Remove the bay leaf and discard it. Allow the mixture to cool completely.
Blend the mixture in a mixer till smooth and strain it using a strainer.
Heat the ghee in a deep non-stick pan, add the plain flour and saute on medium flame for 1 minute.
Add the prepared tomato mixture, 1 cup of water, tomato puree, mix well and cook on a medium flame for 1 minute.
Add the sugar, salt, pepper and fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Garnish with fresh cream and serve hot with bread croutons.