Tangy Mashed Potatoes in Cream and Basil Curry with Rice. Stuffed Tomatoes

I had prepared this delicacy on my birthday. I did not have any inking as to how many people would be visiting me in the evening. So I cooked for 15 people and it tasted much better than I  had expected. : ) Yeah, I was experimenting on my volunteers! hehe! Some people have been asking me for the recipe since a long time, so here it is! : )

Ingredients :

Potatoes (mashed)

Maggi masala cubes

Amul cream

Chilly powder

Salt

Lemon

Sugar

Ginger (paste)

Basil leaves (finely chopped)

To make tangy mashed potato:

Add lemon juice, sugar, salt, chilly, ginger paste to the mashed potatoes. Mix and knead well. Make small spheres out of this paste and put them in the fridge  or else they might dissolve when you put them in the hot curry.

For the cream and basil curry:

Add corn flour in a cup of cold water and mix well such that no lumps are formed.

Boil water in a pan and add maggi masala cubes to it. Then add corn flour mixed in water and add cream. You can add more water depending on how thick you want the curry to be. Then add chilly powder and salt and finely chopped basil leaves to it and bring to boil.

When serving, put the curry first, add the potato spheres to it. Serve rice in a different plate or adjacent to the curry, in the same plate.

You can garnish it with one or two basil leaves.

When the volunteers heard that it had basil, most of them twisted their faces but believe me once they had it they said it had an awesome taste and readily had second helpings too! : )

I had this in Pepparazi restaurant, though they had named it something  different but the home made one tasted  better.

BTW I could not click a picture because I was too hungry by the time people got home and everybody’s focus was on eating and so totally forgot to take a photograph.

Stuffed tomatoes:

Take big tomatoes, divide them into halves and scoop out the seeds and pulp from it. Stuff them with the same mashed potatoes minus the ginger. Then take a pressure cooker and pour little water in it. Now put the tomatoes in a plate and put them in the cooker such that the water does not enter the plate. You can put a stand and put the plate on it. Then close the cooker without the whistle and let the tomatoes cook this way for 10 min. Even if they remain a little raw, it’s fine. Once you take them out, you can cover the openings of the tomatoes with cheese spread and serve with Mashed Potatoes in Cream and Basil Curry with Rice.

Jai Gurudev!
Krishna