IFB 20BC4 - Page 22

21
sr.no
STUFFED
VEG.
cookware
ingredients
method
33
Stuffed potato
heat
resistant
glass
dish/steamer
potatoes- amount as per the
programme selected.
ingredients for preparing the
stuffing- onion ,capsicum,
peas,
green chillies, tomato, garlic
cloves,
oil, salt as per taste.
prepare filling as per individual
preference for taste, additional
ingredients could be added or
deleted while preparing the
filling.
slice off the top of the aloo and
use it later as a lid.
carefully scoop the inside.
fill the potato with precooked
stuffing prepared from the
above mentioned ingredients
and cover the potato with the
potato slice securing it with a
toothpick.
bake the potato using stuffed
veg . menu by selecting
appropriate weight.
34
Stuffed tomato
heat
resistant
glass dish
tomatoes- amount as per
the programme selected.
ingredients for preparing the
stuffing- onion,
coriander, crumbly cottage
cheese, grated cheese,
bread crumbs
salt as per taste
prepare filling as per individual
preference for taste, additional
ingredients could be added or
deleted while preparing the
filling. cut the head of the
tomatoes and scoop out the
pulp inside. mix the pulp with
chopped onion, coriander,
grated cheese, bread crumbs
and fill in the tomatoes. top the
tomatoes with a bit of cheese
and cook the stuffed tomato by
using stuffed tomato menu by
selecting appropriate weight.
35
stuffed baigan
(brinjal)
heat
resistant
glass dish
brinjals- amount as per the
programme selected.
ingredients for preparing the
stuffing:
mashed potatoes, garlic
paste, roasted groundnuts,
coriander powder, cumin
powder, mustard seeds,
asafetida, turmeric powder,
slit the brinjal lengthwise and
scoop out the pulp, stuff the
brinjal with the filling and then
cook it using the menu stuffed
brinjal.