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Stuffed Potatoes Recipe

talat — Tue, 17 Jan 2012 17:56:02 +0000

Preparation time : 40 minutes | Serves 4 persons

This recipe of stuffed potatoes is for veggie lovers as the stuffing is prepared only with vegetables. You can use different vegetables of your own choice or as available in the season.

Ingredients:

2 russet potatoes
1/2 bunch fresh broccoli
1 carrot
½ cup mushrooms
1/4 red onion
2 cloves garlic
2 oz cheddar cheese
Salt to taste
1 tsp black pepper
1 tsp crushed red chili flakes

Procedure:

1. At first grease the potatoes and bake in oven at moderate temperature for 10-15 minutes until become tender.
2. Then cut them in length wise direction and make them hollow from center using scoop or table spoon.
3. Boil veggies in water until become completely tender.
4. Drain all the excess water from the cooked veggies and mash them.
5. Mix the vegetables, cheese and seasoning with mashed potato.
6. Put 1 table spoon of this stuffing in each hollow potato and then bake for just 10-15 minutes at 350 degrees F until become light brown from top.

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Onion Roasted Potatoes

talat — Fri, 06 Jan 2012 17:05:17 +0000

Preparation time : 45 min. | Serves 2 persons

This onion roasted potato is prepared with onion soup mixture and Italian seasoning hence has awesome aroma. You may also serve it with topping of caramelized onions to give it crunchy flavor. The recipe is healthy for children who only want to eat fried potatoes rather than taking it as healthy food.

Ingredients:

2 lb red potatoes (diced)
1/3 cup vegetable oil
1 pkg dry onion soup mix
1 tsp Italian seasoning

Procedure:

1. Combine all the ingredients except Italian seasoning and mix well.
2. Wrap the diced marinated potatoes in an aluminum foil and bake in preheated oven at 350 degrees F for 30-490 min.
3. Then to give potatoes brown color, take them out from foil sprinkle Italian seasoning and bake in baking dish for just 5 min by turning on the top burner. When potatoes get brown and tender take them out from oven and serve immediately.

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Potato Gnocchi Recipe

talat — Mon, 19 Dec 2011 16:00:45 +0000

Preparation time : 90 min. | Serves 6 persons

This potato gnocchi recipe is one of a famous Italian recipe prepared with very few ingredients. All you need to bake potatoes then knead it with flour and cook for few seconds in boiling water after giving its particular shape. These gnocchi can be served with any sauce like ketchup, garlic sauce, cheese sauce, etc in this recipe it is served with white cheese sauce.

Ingredients:

2 lb baking potatoes
¼ cup oil
1½ cup Of flour
1 egg
1 tsp salt

Procedure:

1. Preheat oven to 350 degrees F. Poke each potato using folk then dip in oil just to grease. Place these potatoes in a baking dish and bake for at least an hour or until gets completely tender.
2. When potatoes baked, then cut each potato into half and scoop out potatoes or simply remove skin.
3. Process the potatoes using potato ricer or masher in a mixing bowl. Then mix it with egg and knead it by adding flour to make smooth fluffy dough. You will knead it gently to get the desired dough smoothness.
4. Now you need to give the dough gnocchi shape for that divide dough to shape the gnocchi, first break the dough into 4-6 pieces then roll out each piece about the thickness of your thumb. Cut the log into 1-inch pieces. Now to give it gnocchi typical texture slightly presses the back side of fork onto a piece of gnocchi then turn the side and press the center of gnocchi using your index finger to make it slightly deep. It is given then shape so that sauce can easily stand over it.
5. Now dip the prepared gnocchi into the boiling water for just few seconds then take them out from water and serve with any sauce of your choice.

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Recipe For Matar Paneer

talat — Tue, 25 Oct 2011 14:36:08 +0000

Preparation time : 40 min. | Serves 4 persons

This recipe for matar paneer is traditional Indian curry recipe. You may also add other veggies like cauliflower to make it rich. It gives good taste when it is served with boiled rice or chapati.

Ingredients:

1 pck paneer or cottage cheese (cut into cubes)
1 cup yogurt
1 tomato
1 onion
3 green chilies
4 cloves garlic (minced)
½ cup matar or green peas
¼ cup oil
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tbsp red chili powder
Oil for deep frying
Salt to taste

Procedure:

1. In a wok heat oil and fry paneer till become golden brown from every side.
2. In a food processor, add onion, tomato, yogurt and half glass of water and process to make smooth paste.
3. Heat 4 tbsp of oil (same use for deep frying) in a sauce pan and add minced garlic, fry it for a minute till become light golden.
4. Now add onion paste, green chilies, red chili powder, turmeric, cumin powder, coriander powder and salt it. Simmer for 5-10 min till oil starts to separate from the gravy then add peas and cook it with the gravy for 3-4 min then add 1 cup of water and simmer for 5-10 min till become tender.
5. After that if gravy looks thin then reduce the excess water from the gravy by cooking it over high heat.
7. Now add fried paneer in it and mix them together.
7. Yummy matar paneer is ready to serve with boiled rice or chapatti.

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Corn Soufflé

talat — Thu, 25 Aug 2011 15:23:05 +0000

Preparation time : 60 min. | Serves 6 persons

This corn soufflé recipe is prepared with both sweet and salty flavor. In this recipe both cream corn and kernel corns are used to give extra rich corn flavor which you can alter by using one corn flavor at a time. It is better to use evaporated milk rather than normal milk in soufflé or mousse to develop thick creamy texture.

Ingredients:

4 tbsp butter
2 egg yolks (separated)
1½ tbsp sugar
1 can whole kernel corn
½ cup cream corn
1 cup evaporated milk
½ tsp salt
Pinch of pepper

Procedure:

1. Preheat oven to 275 degrees F.
2. In a mixing bowl cream the butter.
3. Beat with egg yolks then mix with sugar, corn, cream corn, milk, salt and pepper.
4. Beat egg white separately until stiff peaks are formed then fold it nicely with the corn mixture.
5. Transfer the mixture in a greased casserole dish and bake for at least 45 min until become golden brown from top.

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Tomato Bruschetta Recipe

talat — Fri, 15 Jul 2011 15:37:41 +0000

Preparation time : 10 min. | Serves 4 persons

This tomato bruschetta recipe is one of a simple and easy Italian food. You can do lots of variations in this bruschetta recipe like adding mozzarella cheese topping make it more tempting for youngsters.

Ingredients:

1 medium loaf Italian bread (crosswise cut into 1” slices)
1 garlic clove (minced)
2 tbsp olive oil
2 large tomatoes (seeded and chopped)
¼ tsp salt
¼ tsp pepper
½ cup fresh basil (chopped)

Procedure:

1. Toast bread slices until become light brown in color.
2. In a mixing bowl combine olive oil and garlic and then brush it over the bread slices.
3. Now spread chopped tomatoes over the bread slices and sprinkle salt, pepper and fresh basil on top.
4. Bake in preheated oven for just 20 seconds and then serve hot. It is preferable to broil the slices instead of baking so that bread would not get too dry.

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Recipe For Tomato Pie

talat — Wed, 06 Jul 2011 16:10:01 +0000

Preparation time : 35 min. | Serves 6 persons

This recipe for tomato pie is prepared with tomatoes, onion and yummy cheesy mixture prepared with mozzarella, cheddar and mayonnaise. Topping of oregano and basil gives the aroma of this pie just like a pizza.

Ingredients:

1 cup grated mozzarella
9-inch prebaked deep dish pie shell
½ cup green onion (chopped)
10 fresh basil leaves (chopped)
4 tomatoes (peeled and sliced)
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper to taste
Pinch of dry oregano
Pinch of dry basil

Procedure:

1. Preheat oven to 350 degrees.
2. Drain all the excess water from tomatoes by putting it on strainer.
3. In a mixing bowl combine mayonnaise, cheddar cheese, mozzarella cheese, salt and pepper.
4. Place a layer of sliced tomatoes over the pie shell, spread chopped onion and mayonnaise mixture and in the end sprinkle oregano and basil on top.
5. Bake for just 30 min until become golden brown form top.

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Recipe For Bruschetta – Olive Garden Recipes [Copycat]

talat — Fri, 17 Jun 2011 15:07:14 +0000

Preparation time : 10 min | Serves 4 persons

This Bruschetta recipe is inspired from a famous American Restaurant Olive Garden. This recipe is taken from Ron Douglas’s best selling cookbook America’s Secret Recipes (get 5 sample recipes) that contains hundreds of copy cat recipes of many popular restaurants in U.S.

Ingredients:

3 firm roma tomatoes (finely diced)
¼ tsp salt
1 tbsp minced fresh basil
2 tsp minced garlic
1 tbsp grated Parmesan cheese
2 tsp diced marinated sun-dried tomatoes
Pinch of dried parsley flakes
2 tsp extra-virgin olive oil
1 tsp white vinegar
9-10 slices Italian bread
1 cup Ricotta cheese (cubed)

Procedure:

1. Combine diced tomatoes with basil, garlic, sun-dried tomatoes, olive oil, vinegar and salt in a mixing bowl and then put in fridge to chill for at least an hour.
2. Preheat oven to 450 degrees F.
3. Combine together Parmesan cheese and dried parsley.
4. Now place the bread slices onto the baking dish and top each slice with parmesan cheese mixture evenly.
5. Place the dish in oven and bake for just 5 min until bread slices become crisp.
6. Now top the baked bread slices with the prepared tomato mixture and place a cube of ricotta cheese in the center before serving.
7. To get more copycat recipes of restaurant foods, refer to the cookbook America’s Secret Recipes (get 5 sample recipes).

Pickled Eggplants

talat — Tue, 07 Jun 2011 15:14:22 +0000

Preparation time : 90 min. | Serves 4 small jars

This hot pickled eggplants recipe takes quite more time but can be preserved for several weeks. It can be used in sandwiches and burgers as stuffing ingredient. It is also served with vegetable curry and boiled rice.

Ingredients:

4 eggplants (washed and cut into thick strips)
Coarse salt as needed
2 cup water
1¼ cup white vinegar
½ cup fresh parsley (chopped)
1/3 cup fresh rosemary (chopped)
¼ cup fresh thyme (chopped)
¼ cup thinly sliced garlic
1 tsp crushed red pepper flakes
1 cup olive oil

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Procedure:

1. Mix egg plants with salt, put these eggplants in muslin cloth and tight it form top. Hang it on a stand for at least an hour so that extra water drains out from the eggplants.

2. After that in a sauce pan boil egg plants with 1 cup vinegar and water and then let it cool to room temperature.

3. Drain all the water from the eggplant and squeeze them well so that extra liquid drain out.

4. Now mix eggplants with herbs, garlic, and pepper flakes, and toss gently.

5. Add the remaining vinegar and olive oil, and toss it gently to mix.
6. In a sterilize jar, transfer the pickled egg plant into the jar and seal it with lid. Place the jar in refrigerator for 3-4 weeks until eggplant marinate well with all the ingredients.

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Stuffed Bell Pepper Recipe

talat — Wed, 20 Apr 2011 12:12:34 +0000

Preparation time : 60 min. | Serves 6 persons

This stuffed bell pepper recipe is prepared with ground turkey and rice stuffing. It can also be prepared with ground beef and chicken with the same recipe except baking time will reduce to just 30 min in case of minced chicken.

Ingredients:

6 medium bell peppers
2 tbsp oil
1 lb ground turkey
1 chopped onion
1 cup cooked rice
2 tsp salt
1 tsp crushed red pepper
4 garlic clove (minced)
15 oz tomato sauce
Shredded Mozzarella cheese (optional)

Procedure:

1. Slightly cut the bottom side of each pepper so that it can easily stand. Then cut the top to make it hollow from inside.
2. To prepare stuffing, sauté onion and garlic in oil for just 2 min then cook with ground turkey until all the water from meat would get dry.
3. Add tomato sauce, salt, red pepper and rice and then mix well with the turkey mixture.
4. Now fill each hollow bell pepper with the prepared stuffing and then top with mozzarella cheese.
5. Place the stuffed bell pepper on a casserole dish and then bake in preheated oven for 45-50 min at 350 degrees F until peppers are tender.

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Cauliflower Curry Recipe

talat — Thu, 31 Mar 2011 14:13:13 +0000

Preparation time : 30 min. | Serves 4 persons

This cauliflower curry recipe is prepared with chicken hence become more delicious. This curry is little bit spicy as jalapeno is used with mild curry paste. If you don’t want it spicy then omit jalapeno from the recipe and prepare the recipe by same method.

Ingredients:

¾ lb boneless skinless chicken breasts (cut into strips)
2 tbsp vegetable oil
1 onion (chopped)
1 jalapeño pepper (seeded and minced)
¼ tsp salt
2 tsp ginger paste
2 tbsp mild curry paste
3 medium tomatoes (chopped)
2 cup cauliflower florets
1 cup fresh peas
Chopped fresh coriander for garnishing

Procedure:

1. In a skillet fry chicken strips until become light brown in color.
2. After that take out the fried chicken form the skillet and fry onion and jalapeno in the same oil for just 1-2 min. to soften both of them.
3. Then add ginger paste, curry paste and tomatoes and cook on high heat until tomatoes blend well in the gravy oil starts to separate from the curry, it would take 4-5 min.
4. Add cooked chicken and cauliflower florets to the curry and mix carefully so that florets would not break and then simmer for 15 min. until cauliflower become tender.
5. Take out the delicious cauliflower curry in the serving platter and garnish with coriander leaves.

Recipe Roasted Potato

talat — Tue, 23 Nov 2010 09:30:57 +0000

Preparation time : 30 min. | Serves 2-4 persons

This simple recipe of roasted potato is prepared with asparagus. It is roasted in oven with fresh herbs and healthy asparagus. You can make it spicier by adding cayenne pepper and green chilies.

Ingredients:

3 tsp olive oil
¼ tsp sea salt or to taste
½ tsp fresh thyme (chopped)
¼ tsp freshly ground black pepper
¼ tsp crushed red pepper
1 lb small red potatoes (quartered)
2 tbsp Parmesan cheese (grated)
1 tsp minced garlic
½ lb asparagus spears

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Procedure:

1. Preheat oven to 450 degrees.
2. Marinate potatoes with 2 tsp oil, salt, thyme and peppers and spread on the greased baking dish.
3. Bake these potatoes in preheated oven for 20 min until potatoes become tender.
4. Cut the stiff part of asparagus and mix it with remaining oil, salt and garlic.
5. Spread the asparagus over the baked potatoes and sprinkle Parmesan cheese on top. Bake for further 10 min until asparagus become tender and crisp.

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Stuffed Cabbage Recipe

talat — Sun, 14 Nov 2010 06:41:56 +0000

Preparation time : 30 min. | Serves 4 persons

This stuffed cabbage recipe is prepared with ground beef and wild rice mixture which has some sweet and sour taste due to apple cider. This delicious recipe can also be prepared with baking method, for that you need to bake the stuffed cabbage with sauce for just 8-10 min. so that it would remain juicy.

Ingredients:

2 cups cooked wild rice
1 cup cooked ground beef
2 cup diced onion
10 garlic cloves (finely chopped)
½ cup apple cider
1-2 small head cabbage
28 oz seasoned canned tomato
1 tbsp lemon juice
1 tbsp oil

Procedure:

1. Cook 1 cup onion and 5 garlic cloves in apple cider until becomes soft. Leave 1-2 tbsp of apple cider for sauce.
2. Add ground beef and rice to the onion and gently cook on high heat for just 1-2 min so that all ingredients mix well and get dry.
3. Now to make sauce, sauté remaining onion and garlic until become soft.
4. Add tomatoes and simmer for 5-8 min until tomatoes completely blend with the onion and garlic and become a sauce.
5. Now add reserved 1 tbsp of apple cider and lemon juice and cook for 3-4 min more until it starts bubbling.
6. Separate cabbage leaves and pour in hot boiled water for just 2-3 min so that they become little soft to handle easily.
7. Now take one of the cabbage leave and put 1-2 tbsp of beef mixture in the center and roll from every side to make a packet. It is better to seal it with tooth pick so that stuffing would not come outside from the cabbage leaf.
8. Now take a sauce pan and spread half of the prepared sauce onto the base of pan, place stuffed cabbage onto the sauce and pour the remaining sauce over the stuffed cabbage. Simmer for 5-10 min and then serve in beautiful platter.

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Creamed Spinach Recipe – Boston Market Recipes [Copycat]

talat — Fri, 05 Nov 2010 10:20:56 +0000

Preparation time : 20 min. | Serves 6 persons

This Creamed Spinach Recipe was inspired by the original copycat Boston Market creamed spinach recipe which is taken from Ron Douglas’s best selling cookbook America’s Secret Recipes (get 5 sample recipes) that contains hundreds of copy cat recipes of many popular restaurants in U.S. In this recipe a slight change is made by adding black pepper and nutmeg flavor to get some more taste.

Ingredients:

5 tbsp butter
¼ cup all-purpose flour
Salt to taste
1 cup half and half cream
4 oz cream cheese
2 tbsp minced onion
1 tbsp minced garlic
½ tsp black pepper
¼ tsp ground nutmeg
20 oz frozen spinach (thawed)
¼ cup water
¼ cup Parmesan cheese (grated)

Procedure:

1. Heat 3 tbsp butter in a sauce pan over medium heat and cook flour and salt together in the melted butter.
2. When flour is cooked evenly and starts to turn into light golden in color slowly add half and half cream and mix well.
3. Add cream cheese and stir continuously so that every ingredient mixes well with each other.
4. Add seasoning of pepper and nutmeg and cook until mixture gets thick and starts bubbling, then remove the pan from heat.
5. In another pan sauté onion and garlic in remaining 2 tbsp of butter for 2-3 min until become pink.
6. Add spinach and water and simmer for 8-10 min.
7. Add prepared cream cheese sauce and Parmesan cheese to the cooked spinach and mix evenly.
8. Take out the creamed spinach in serving platter and serve with mashed potatoes and garlic bread.
9. To get more copycat recipes of restaurant foods, refer to the cookbook America’s Secret Recipes (get 5 sample recipes) .

Garlic Potatoes

talat — Thu, 05 Aug 2010 12:16:19 +0000

Preparation time : 30 min. | Serves 6-8 persons

This recipe of baked potatoes is mainly prepared with garlic and herbs. If you want strong garlic flavor then you can add roasted garlic or green chopped garlic which also gives good taste. These garlic potatoes are usually served with spicy sweet and sour sauce of any kind.

Ingredients:

1 kg red potatoes (cut into large pieces)
¼ cup margarine (melted)
2 tsp minced garlic
1 tsp salt
1 tbsp lemon juice
2 tbsp grated Parmesan cheese
1 tbsp dried parsley
1 tsp dried oregano
1 tsp dried thyme

Procedure:

1. Preheat oven to 350 degrees F.
2. Spread aluminum foil on a baking dish.
3. Marinate potatoes with the ingredients mentioned above.
4. Place potatoes on the aluminum foil and then cover tightly with another aluminum sheet.
5. Bake for 20-25 min in preheated oven.
6. After that remove the foil from top, turn on the upper burner of oven only and bake for 10 min more to give golden brown color.

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Baked Tomatoes

talat — Thu, 22 Jul 2010 14:48:54 +0000

Preparation time : 35 min. | Serves 4 persons

This recipe of baked tomatoes are one of a healthy food which is very easy and simple to prepare at home. You may change the filling according to your choice but this recipe is become a healthy diet with this particular filling.

Ingredients:

2-3 medium red tomatoes
1 slice wheat bread (grated)
2 tbsp grated Parmesan cheese
1 clove garlic (minced)
1 tsp olive oil
1 tsp oregano
½ tsp basil
½ tsp thyme
½ tsp rosemary
1 tbsp dried parsley
Salt and pepper to taste

Procedure:

1. Preheat oven to 350 degrees F.
2. Cut tomatoes from tip and take out all the flesh leaving only skin with little hard side of flesh so that a cup shape would form.
3. In a large mixing bowl, combine rest of the ingredients to make stuffing.
4. Fill the cup shaped tomatoes with the prepared filling and put in a baking dish. Before placing the dish in oven put a tray filled with water in oven and let it boil first and then put the tomato dish for 30 min onto this boiling water tray or if your oven has enough space then place the dishes side by side. The only purpose of putting boil water in oven is to keep tomatoes moist otherwise it would get dry.

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Ratatouille Recipe

talat — Mon, 05 Jul 2010 15:54:14 +0000

Preparation time : 10 hrs in crockpot | Serves 6 persons

This ratatouille recipe is prepared in crockpot hence its taste and looks resembles with stew but tastes great. You can also bake this recipe to reduce your cooking time.

Ingredients:

4 chicken breasts halves (cut into cubes)
2-3 cup spaghetti sauce
1 medium eggplant (peeled and coarsely chopped)
2 tomatoes (coarsely chopped)
2 small zucchini (sliced)
1 green bell pepper (cut into cubes)
1 large onion (chopped)
3 garlic cloves (minced)
1 cup chicken stock
1 tsp dried basil
1 tsp dried oregano
½ tsp rosemary
Salt and pepper to taste

Procedure:

1. In a mixing bowl combine all the ingredients including veggies, chicken and seasoning and leave for 15 mins.
2. Now put the marinade in a crockpot and cook on low setting for 8-10 hrs. until all the veggies and chicken become tender and soft.

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Vegetarian Chili Recipe

talat — Tue, 29 Jun 2010 13:47:47 +0000

Preparation time : 30 mins. | Serves 6 persons

This vegetarian chili recipe is prepared with black beans and corns while the spicy gravy is mainly prepared with tomatoes and vegetable stock. You can adjust the spices according to your taste, this vegetarian chili gives good taste if it is served with any kind of pasta.

Ingredients:

1 tbsp olive oil
1 medium onion (chopped)
1 clove garlic (minced)
8 medium tomatoes (peeled and chopped)
½ cup vegetable stock
2 tbsp chili powder
1 tbsp cornmeal
Salt to taste
1 tsp cumin
2 tbsp ketchup
¼ tsp cayenne pepper
¼ tsp black pepper
1 cup canned black beans (rinsed and drained)
1 cup frozen corn
1 jalapeno pepper fresh (seeded and chopped)
½ cup cilantro, chopped

Procedure:

1. Take a non stick pan and sauté onion and garlic in olive oil for 5 mins.
2. Now add tomatoes, vegetable stock, chili powder, cornmeal, ketchup, salt, cumin and black pepper and simmer for 15 mins.
3. After that add beans, corns and 1 cup water and cook for further 15-20 mins until all the flavors blend well.
4. Remove the pan from heat when the sauce becomes thick, then pour the vegetarian chili in serving bowl and garnish with jalapeno and cilantro.

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Okra Tomato

talat — Tue, 25 May 2010 15:24:03 +0000

Preparation time : 25 mins. | Serves 4 persons

This okra tomato recipe is from Pakistani cuisine which is bit spicier then other okra tomato recipes. This spicy okra is served hot with boiled rice or traditional bread (chapati).

Ingredients:

½ kg okra (cut tips and tale only)
3 medium size tomatoes (chopped)
2 medium size onions (sliced)
1 tbsp red pepper
½ tbsp ground cumin
1 tsp ground black pepper
½ tbsp garam masala powder
½ tsp turmeric powder
Salt to taste
1 ½ cup oil

Procedure:

1. In one cup oil, fry okra for 5-8 mins on high flame until all the lust from the okra vanish and color starts to turn into light brown then drain them from oil and set aside.
2. Now add rest of the oil and fry onions till becomes light golden brown and crisp.
3. Add chopped tomatoes and all the spices to the onions and cook until tomatoes become soft and oil starts to separate from the gravy.
4. Then add fried okra with ¼ cup of water and simmer for just 5 mins.
5. After that take them out in serving platter and garnish with fresh coriander leaves.

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Tomato Pudding

talat — Thu, 13 May 2010 15:26:40 +0000

Preparation time : 45 mins. | serves 4 persons

This tomato pudding is little different from other pudding recipes as it has some salty and sweet flavor with pepper. The pudding is prepared on steam which requires some time to set but it would become good and tasty when it is served with its tomato sauce given below.

Ingredients:

8 tomatoes (sliced)
2 tbsp bread crumbs
½ tsp salt (or to taste)
1 tsp sugar (or to taste)
½ tsp pepper
1 tbsp butter (melted)

For Tomato Sauce:

1 tsp sugar
½ tsp salt
Pinch of pepper
1 tbsp corn starch

Procedure:

1. Take a piece of muslin cloth, put tomato slices in the center and squeeze out all the juices of tomatoes in a bowl.
2. Now in the remaining pulp of tomato add bread crumbs, salt, sugar, pepper and butter and mix them well.
3. Put this mixture of tomato pulp in a pudding mold and place this mold on double boiler until pudding sets completely. You can check it by inserting knife edge in the center and if it comes out clean then the pudding is ready.
4. Meanwhile prepare tomato sauce by mixing salt, sugar and pepper to the squeezed tomato juice and cook it till it starts boiling.
5. After that add corn starch to make it little thick and then remove from heat.
6. When the pudding is ready cool it to room temperature and pour the prepared tomato sauce onto the pudding after dish out in serving plate.