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Preparation Time : 15
Cook Time : 30
Total Time : 45
Rice 2 cups
Big salad tomatoes 500 gms
Butter 5 tbsp
Cashew nuts 1/2 cups
Garlic cloves 2-3 nos
medium onions 2 nos
Tomato paste 1 cups
Black pepper powder 1 tsp
Italian seasoning 2 tsp
Chilli flakes 1/2 tsp
Pitted olives 1/4 cups
Boiled corn 1/4 cups
Chopped green coriander 1/4 cups
Cheddar cheese grated 1 cups
Cheese cubes 5-7 nos
Salt 1 tsp
Cook the rice in boiling water till 70'/. done. Drain and keep aside.
Slice off the top portion of tomatoes. Scoop out the pulp. Sprinkle some salt inside the tomatoes and keep them upside down over a wire rack or kitchen towel.
Fry the cashews in 1 tbsp butter. Keep aside.
In same pan add more butter. Add chopped onion and garlic, with a pinch of salt and fry till translucent.
Add tomato paste and let it cook till it leaves the sides of pan or oil starts coming on top.
Add all dry spices. Toss in cooked rice and cook for 5 more minutes.
Add fried cashews, boiled corn, olives, grated cheese and chopped coriander. Adjust salt.
Fill the tomatoes with little rice, add cheese cube in centre and top it up with more rice and grated cheese. Dizzle some melted butter over the tomatoes.
Bake at 200 C for around 20 minutes, till the tomatoes get tender and cheese melts.
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