This dish can be served as a main course. Serves eight people

Ingredients:

• 16 tomatoes medium sized

      For stuffing

• 3/4 cup rice
• 1 1/2 cup water
• 1 small chopped red bell pepper
• hand full cashew nuts
• 1/2 cup frozen peas
• 1 1/2 tbsp ghee
• 1 tsp salt
• 1/2 tsp turmeric
• 1/4 tsp black pepper powder
• 1 tsp mixed Italian herbs

Procedure:

        For stuffing

• Boil water in a kettle and keep aside.
• Wash and drain the rice
• Heat a medium sized saucepan over medium high heat and add Ghee to it.
• To heated ghee add curry leaves, cashew nuts and chopped red bell pepper and roast for 2 minutes until cashew brown and capsicum softens.
• Add the washed rice to the above mixture and stir for 2 minutes. Pour the boiling water, followed by peas , salt, turmeric and black pepper powder.
• Cover and cook over low heat for 15 minutes. Do not disturb the cooking process.
• Check the rice is cooked and let it cool.

       For tomatoes

• Preheat the oven to 150C
• Clean the tomatoes. Slice off the top third of the tomatoes and reserve, this will serve as the lids for the stuffed tomatoes.
• Gently scoop the insides of the tomatoes using a spoon.
• At this stage you should have 16 tomatoes shells placed in a baking tray or muffin tray.
• Divide the cooked rice into 16 portions and fill the tomato shells with the rice and place the lids on them. (At this stage you can also add a little cheese on the top of the rice which is optional)
• Bake the tomatoes in a preheated oven at 150C for 10 -15 minutes.
• Remove from oven and allow to cool then transfer to serving plates accompanied with mint and coriander chutney.
• Serve to Lord Krishna and enjoy His prasadam.