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A legacy of French flavours

Try two easy-to-make dishes that are reminiscent of the French rule, Tomates Farcies and Macaroni saute

Now that tomatoes are available in plenty, it is time to try this easy recipe. This dish is mainly cooked in Franco-Indian homes in Pondicherry and generally during summer. The combination of mutton mince, onions, garlic and pepper is amazing. The `tomates farcies' are light as there is practically no oil or spice. The tomatoes are baked, which makes the dish bland and wholesome. Serve this dish with macaroni sauté, which is a speciality of this Union territory. A legacy of the French, the sauté too can be made in minutes and makes for a perfect meal when the sun is beating down hard.

Tomates farcies

Serve 6

Time 45 minutes

Ingredients

Mutton mince - half kg
Tomatoes - 12 big, cut the top
and remove the pulp
Onions - 3 big
Pepper - half tbsp
Oil - half tbsp
Salt

Method

In a deep frying pan, heat oil and fry onions. Add mutton mince, fry, cover pan and cook till meat is ready. Add tomato pulp and cook till all the juice has reduced. Add pepper. Cool. Stuff tomatoes with this mixture, bake for 30 minutes or till tomatoes are cooked. Serve hot with bread and macaroni sauté à l'ail.

Macaroni sauté à l'ail

Serve 6

Time 15 minutes

Ingredients

Macaroni - 2 packets
Amul butter - 100 gm
Garlic - 6 pods, crushed whole
Salt
Pepper
Method

Boil macaroni and sauté it with garlic and butter. Serve hot with tomates farcies.

KETHARI SRIVANJIAM

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