ORANGE CAKE WITH ORANGE ICING

Beauty lies in the Eyes of the Beholder -- A very famous saying by John Keats. I truly believe it, having said that I have to admit that I feel winter to be a beautiful season....WHY ??? not very sure, may be its cause of my birthplace. Being brought up in beautiful state of Meghalaya, my love for Winter season is kind of very natural. The long winter vacations might have something to do with it as well :D .  Along with winter comes the beautiful fruit -- Orange. Mangoes mark the start of Summer and Oranges mark the onset of Winter. Shillong has abandace of Oranges, every house has at least 2 orange trees. And in the chill weather, having oranges after lunch is a different feeling all together. I still remember those days, we had a tree just near the bedroom window ; before lunch Mamoni would call us (Me and Anna) out and she would pluck the oranges and me and my sister would run to the yard with a basket, we were responsible to catch the oranges before it hit the ground...soon we would have a basket full of oranges--- plump, sweet and juicy. The orange is one of the most common and popular fruit. Delicious and juicy orange fruit contains an impressive list of essential nutrients, vitamins, minerals for normal growth and development and overall well-being. It goes perfectly in any sweet or savory dishes and its also perfect on its own. :) .My love for the Oranges has nothing to do with the healthy benefits, anyways let me share some of the health benefits of oranges I have read ; Regularly consuming vitamin C retards the development of hardening of the arteries and oranges is abundant source for vitamin C. Oranges contain a compound called liminoid, has been found to help fight cancers of the mouth, skin, lung, breast, stomach and colon.  The high vitamin C content also acts as a good anti-oxidant that protects cells from damages by free radicals. The alkaloid synephrine found under the orange peel can reduce the liver's production of cholesterol.  Whereas the anti-oxidant fights oxidative stress that is the main culprit in oxidizing the LDLs in our blood. Even though the orange "tastes acidic", it actually has an alkaline effect in the digestive system and helps stimulate the digestive juices, relieving constipation. A high intake of flavonoids and vitamin C has been known to halve the risk of heart diseases and oranges is abundant source for vitamin C. Studies have shown that a flavonoid called hesperidin in oranges can lower high blood pressure. Drinking orange juice daily can significantly drop the risk of formation of calcium oxalate stones in the kidney. The anti-oxidant in orange help protect the skin from free radical damage known to cause signs of aging. Consuming vitamin C rich foods helps to lower the incidence of peptic ulcers and in turn, reduce the risk of stomach cancer. Oranges have abundance of polyphenols have been shown to provide protection against viral infections. On the 26th Jan, we celebrated the 63rd Republic day. Watching the flag hosting and parade on the television, just fills me with a great zeal and pride to me an Indian. Last year on this day I enjoyed the day with Colorful Mash, and I won the first award for my cooking.....it was great. This year I wanted something sweet. It so happened that last weekend I bought loads of oranges, and was planning to turn that in a cake. 26th Jan'2012 seemed to be a great day to make the cake.....finally my Orange cake with Orange Icing was created.

FOR ORANGE CAKE
Orange, finely grated zest only	1 medium sized
Eggs	2 numbers
Flour	1 & 1/2 cup
Baking Powder	1 tablespoon
Sugar	1 cup
Nutmeg (grated)	1 teaspoons
Butter	1/4 cup
Salt	Just a pinch
Ground-Nut Oil	1/2 cup

FOR ORANGE ICING
Orange juice, freshly squeezed	1 medium sized
Icing sugar	1/2 cup

    ORANGE CAKE:-

1. Preheat the oven to 180C. Butter and flour the sides of the cake tin and set it aside.
2. Grind the sugar till it becomes fine and powdery.
3. Whisk together eggs and powdered sugar till the sugar is dissolved.
4. Add the orange zest to the egg mixture and whisk again till the mixture becomes light and fluffy.
5. Melt the butter in a saucepan , add the oil to the melting butter in the saucepan.
6. Add the oil + butter mixture to the egg mixture and stir well.
7. Sift in the flour and baking powder in a separate bowl.
8. To the flour mixture, add the grated nutmeg and salt ; mix well.
9. Add the dry mixture to the wet mixture and fold it all together gently.
10. Pour the cake mixture into the prepared tin and bake in the oven for 40-45 minutes at 150C or till a skewer inserted into the middle comes out clean.
11.  When the cake is done,place the tin out of the oven and allow to stand for about ten minutes before removing the cake carefully from the tin. Allow the cake to cool completely.

    ORANGE ICING & ASSEMBLY:-

1. Sift the icing sugar into a bowl and stir in just enough orange juice until it is soft; see that the icing is not runny. 
2. Place the cake on a serving plate and spread the orange icing over the top in a zigzag pattern. 
3. Let it stand for 15 minutes and serve.

         

The slice of the sweet and orangey cake given a very pleasant feeling .

1st BIRTHDAY CELEBRATION WITH 'SALAD RICE WITH SWEET & SPICY CHICKEN'

A year has passed by and along came in 2012 with lot of new hopes and dreams. Wishing you all a Great New Year Ahead.......may every moment be filled with joy and hope all your dreams come true....!!!! It’s been more than a month that I wrote anything. Did I lose the excitement......No way; rather I was caught in the hands of faith. I met with an accident and was in bed-rest all this time. Sadly I missed a lot of important and fun occasions in the process --- I missed to celebrate my blog's birthday, SORRY BUON APPETITO :( , I missed the new year celebration and I even spent my birthday lying in bed. Well no use crying over spilt milk, today I started cooking and I decided to making something that celebrates my cooking experiments and it’s my way of saying sorry to my blog for missing out on her birthday :) . Do join me to wish BUON APPETITO a very Happy 1st Birthday. I just cannot believe that one year has passed by and I had a lot of fun with you (BUON APPETITO). Before I begin with the recipe I want to share the story behind my blog. I was always interested in cooking since childhood but I have started serious cooking some 6-7 years back ---after I moved out of my home and I was tired of eating out. Over the years I had treated my friends & family now and they would always encourage me a lot. My friends would often ask for my recipes and it got me thinking that I should have a space where I could note down my recipes and everyone could access it. During the same time, my younger brother started blogging and he explained me all about it and it seemed to be a great idea........and I started my first blogs -VERSATILITY. In a few days I realized that blog could be a great way of noting my recipes and anyone could access them easily if they wanted. With this thought in head I came to office on December 18th, 2010 and I determined to start my recipe blog. However I didn’t know what to name it and the whole day in office I kept thinking about it, I even involved my younger sister in the process. At night 11:00pm it struck me.......I had read an article sometime back, that Italians never start their meal without wishing "BUON APPETITO" meaning 'Enjoy your Meal' to all and it felt just perfect. I have some fascination with everything Italian---the architecture, food, men everything stands out in my eyes :) . And I want everyone to enjoy my dishes.....so my blog is named "BUON APPETITO". I started blogging with no knowledge about it. I thought blog is only for personal entries---that’s what I saw in Movies, I didn’t even know that there are other peoples who blog about recipes. Over the last year I discovered the blogger community; I met many wonderful people and loved the experience. Now let’s move to the recipe---SALAD RICE with SWEET & SPICY CHICKEN. I wanted to make something special to celebrate the birthday......however I was torn between trying something new or revisiting an old recipe. Finally I decided to make this dish.....it has a great importance to me. This is the dish that marked the beginning of my journey with kitchen. The first time I made it was some 4 years back just for me.....and then I had it again for my parents some 2 years back. Today when I made the dish I had made a few changes and I liked the variation.

FOR SWEET & SPICY CHICKEN
Chicken thighs	8 pieces
Potatoes	2 medium sized
Carrots	2 medium sized
Red Onion	1 large
Ginger-garlic paste	2 teaspoons
Grape Juice	1 cup
Lime Juice	1/2 of a Lime
Honey	1 tablespoon
Tomato puree	1/2 tablespoon
Paprika	3 teaspoons
Salt	As per taste
Ground-Nut Oil	2 tablespoons

FOR SALAD RICE
Basmati Rice	2 cups
Onion	1 large sized
Carrot	1 large sized
Cucumber	1 medium sized
Tomato	2 medium sized
Yogurt	4-5 tablespoons
Lime Juice	1 number
Turmeric powder	1/2 teaspoon
Paprika	1 teaspoon
Salt	As per taste
Ground-Nut Oil	2 tablespoons

    SWEET & SPICY CHICKEN:-

1. Marinate the chicken thighs in a bowl with salt, 1 teaspoon paprika and lime juice. Let it stand for 15-20 min.
2. Chop the vegetables --potato, carrot and onion, in medium sized cubes.
3. In a large pan, add oil and fry the chicken till it get golden. Remove the pieces in a foil and fold the foil so that the chicken pieces stay warm.
4. In the same pan, add the ginger-garlic paste and fry. Add the cubed vegetables and lightly fry them.
5. In a separate bowl, whisk together paprika, tomato puree, honey and line juice. Pour the liquid mixture in the pan. 
6. Add the warm, fried chicken pieces to the cooking pan and cooking again for 4-5 minutes; see that every vegetable and chicken are properly coated with the liquid mixture.
7. Pour the grape juice to the pan; let it cook on medium heat till the chicken and vegetable are cooked and the liquid is a evaporated.

    SALAD RICE:-

1. Heat oil in a large pot; add the rice to the pot and fry it for 5-6 min.
2. Whisk together the yogurt, turmeric powder, paprika and salt in a bowl.
3. Pour the yogurt mixture to the frying rice, mix well and let it cool for 6-7 min.
4. Add water to the pot and let the rice cook.
5. Chop the onion, carrot, cucumber and tomato into small cubes. 
6. Add lime zest. lime juice and salt to the chopped vegetables and let it stand for 10 min.
7. Mix the tangy vegetables to the cooked rice.

         

The tangy Salad Rice with Sweet and Spicy Chicken makes a great combination.

DHANIA CHICKEN / CHICKEN IN CILANTRO SAUCE

Every dish that we make always have a story associated. Some kindles those childhood memories that gets hidden over years and others are those we picked up over the life from some books or resturants or even television... :) . Restaurants and television are the major places from where I collect my inspirations. The recipe I am sharing today has several stories to it as well. When I was in school, not sure which class, I had gone to visit my maternal uncle and his neighbour had treated us with this dish...although I dont remember how it looked or tasted, I just remember Mom saying..."Need to Try it" :) . My mom is very good in guessing the ingredients just by tasting a dish, so that's how she picked up this recipe. On my 18th birthday , I was having a small party at home and mom made this dish for my friends and everyone loved it....and thats the flavor I remember. :) I moved to Bangalore in the year 2003---I was sent here by my family only cause my cousin sister was here. For the first year I used to stay in a hostel for the name sake at least , most of the time I would be at her place.... :) . A very innovative and creative person thats what describes her. She is a very loveable person and honestly till date I have not met anyone that knows her and dislikes her, thats just impossible. She would help anyone and everyone all you have to do is ask even if that ended in choas for her. She always gave her 100% or even more to whatever she did, when she was working she was great and achieved a lot for her age. Now that she is a homemaker, she has a wonderful blog with breath-taking photos---you all know her as Kankana and to me she is my Didibhai.... :) . She is always more then just a sister, she is my friend--- my comfort pillow :) . We all need someone with whom we can share our secrets and she is that person in my life. There is nothing in my life that she doesn't know and its same with her too.  I have cried and laughed with her several times. My cooking experiments also started while I was with her :) . And one day I decided to treat her and so I made her this dish. She loved it and would often keep taking about the dish :) Times changed and now she got settled in USA . A few weeks back when she told me that she would be coming to India I was so excited and I had thought to make the same dish for her just to remind her of those days. Sadly she told me she wont be coming to Bangalore :( however I thought to make the dish for her ---- its the thought that counts right.   This dish is called ------ Dhania Chicken or Chicken in Cilantro Sauce

FOR DHANIA CHICKEN
Boneless Chicken	500 gms
Cilantro	500 gms
Onion paste	2-3 tablespoons
Ginger-garlic paste	2 teaspoons
Yogurt	4-5 tablespoons
Tomato puree	4 tablespoons
Paprika	2 teaspoons
Salt	As per taste
Ground-Nut Oil	2 tablespoons

    DHANIA CHICKEN / CHICKEN IN CILANTRO SAUCE:-

1. Cut the chicken into small pieces. I used boneless chicken thigh however chicken breast can be used too.
2. In a bowl marinate the chicken pieces with ginger-garlic paste and yogurt. Let it stand for 30 min.
3. Blend the cilantro with slight water till it forms a smooth-green puree.
4. Heat oil in a large pan and add the onion paste. Fry till the water is absorbed and till it gets a slight brown color.
5. Add the marinated chicken pieces to the fried onion. 
6. Add salt to the pan, cover and cook the chicken over low flame till all the water is evaporated and the chicken is soft.
7. Mix tomato puree and paprika with little water and pour it on the cooking chicken.
8. Cook the chicken over medium flame till all the water is soaked.
9. Pour the green puree to the chicken and let it cook. The color changes from green to greenish brown when the dish is cooked.
10. Garnish it with butter poached cherry tomatoes.

         

The dish goes well with Paratha or Chapati. I had it with sesame coated butter naan.

QUICK EASY MEALS FOR THE GOURMAND ON THE GO --- Guest Post by Carolyn Knight

Today is a very special day for BUON APPETITO. I have the very first guest to welcome in my blog. I love to be surprised---in a good way that ends in me being happy and a few days back when I got a mail for Carolyn Knight that filled me with joy and I could not stop smiling :) .

Prior to today I didnt have any guest post in my blog-----frankly I dont know how it works actually , and then Carolyn introduced me to it.Carolyn is a reader of my blog and is concerned about healthy and nutritious meal. I for one need to learn a lot from her :) . 

Quick Easy Meals for the Gourmand on the Go

So you’ve only got 30 minutes to get dinner on the table, and takeout is seriously not an option … again. Fortunately there are plenty of quick easy meals that can be put together with little fuss. Cut down on prep work, choose a protein with a short cook time, and you’ll discover a lot of delicious meals can be prepared from scratch with these easy options.

Fish as a main dish is a good way to cut down on prep and cook time. Go directly to the fish person at the market and have the fish cleaned, or buy cuts that you don’t have to do anything to except rinse before cooking. Pan-seared salmon or halibut don’t take any time at all. A pre-made pesto is an acceptable option; however, you can make this simple pumpkin seed chimichurri in just a few minutes!

Ingredients to serve 4:

Fresh Salmon – About 1 lb.

Shelled Pumpkin Seeds – ½ c.

Cilantro – 1 bundle

Lemon – 1 small (juiced)

Garlic – 2 cloves

Extra Virgin Olive Oil – ¼ c.

Coriander Seeds – ½ tsp.

Salt and pepper to taste

Method:

In a large skillet, heat a little bit of oil over medium heat, and place the salmon skin side down to sear for about 6 minutes or till opaque, all the way through. Toast the pumpkin seeds in a skillet for about 2 minutes, till they start to smell aromatic. Then, put on a paper towel to cool. In a small food processor, pulse garlic, cilantro, lemon juice, pumpkin seeds, salt, pepper, and olive oil to make a simple chimichurri sauce to top the salmon. Serve with a side of sautéed spinach or asparagus. Try using a little bit of garlic, lemon juice, and olive oil to get the job done with a tad more flavor.

If red meat is what you crave, but you don’t think you have the time, try pan searing individual rack of lamb segments. Salt and pepper each rack and place in a large skillet over medium heat with garlic, sage leafs, and a touch of olive oil. Chop fresh herbs and mix into butter to dab on top of the lamb as it comes off the stove. 3 minutes on each side should be plenty for a rare center, moist and full of flavor. Let the lamb rest outside of the pan for a couple of minutes before serving.

It doesn’t have to be time consuming or super complex for it to be a tasty and elegant meal. Try whipping up one of these quick easy meals for your family tonight!

GAJAR HALWA KA PATISHAPTA / SWEET EGGLESS CREPES STUFFED WITH CARROT PUDDING

On the 26 October 2011, Wednesday we celebrated the festival of light - Diwali or Deepavali, it is celebrated on the New Moon Day after Dashera. This festival brings immense happiness and joy to one and all. There are so many wonderful things about Diwali celebration - the puja done at home, the lighting of the diyas - small clay lamps filled with oil, bursting of crackers and the special homemade sweets. There are lot of significant mythological events associated with Diwali. It marks the return of Lord Rama with his brother Lakshman and wife Site to Ayodhya after 14 years of Vanvas. The subjects of Ayodhya decorated the entire city with diyas. The day is associated with Pandavas returning from 12years exile as they were defeated by Kauravas. The people of Hastinapur celebrated their Kings' return by lighting diyas. The Goddess Kali is worshiped on this day. It depicts the victory of Good over Evil, so the dark night is illuminated with diyas and crackers. Diwali is very special for me - I get to be a kid for a day :) . It’s been 7-8 years that I celebrate Diwali away from my family and with my friends. Although I miss my family but I always enjoy this festival. I start planning from morning, there is shopping for lights to be done and the last minute cracker to purchase. I love decorating my house with diyas and lighting and this is something I do every year, these small diyas always bring a lot of smile. Then the final part - burst crackers as much as I can, I really feel like a kid -- literally jumping with joy as they burst and then laugh out loud :) But this year I did one thing different--made some sweets at home :) - one of them was Gajar Halwa ka Patishapta (Sweet Egg-less Crepes stuffed with Carrot Pudding) . Patishapta is a very common Bengali sweet, its sweet egg-less crepes stuffed with sweet coconut or sweet khoya filling. This sweet is made is almost all Bengali house to celebrate Makar Sankranti which is mostly in the between (January to February). India being a predominantly agrarian country the harvesting season is joyfully celebrated throughout the country. However I can have Patishapta anytime....it’s mine and Baba's favourite sweet...so Patishapta in Diwali. As you know me by now I love to experiment with foods and so I decided to stuff my Patishapta stuffed with Carrot Halwa rather than Coconut or Khoya and called it Gajar Halwa ka Patishapta and served it with Rabdi Sharing the recipe with These Chicks Cooked Link Party - Featuring Your Recipes from All Around Blogland #25

FOR GAJAR HALWA
Carrot	7-8 medium sized
Ghee	2 tablespoons
Milk	3 cups
Condensed Milk	1/2 cup
Cardamom powder	1/2 teaspoon
Sugar	2-3 tablespoon

FOR PATISHAPTA
Maida/All Purpose Flour	2cups
Semolina	1/2 cup
Sugar	1 & 1/4 cup
Water	2-3 cups
Salt	As per taste
Oil	2 tablespoon

FOR RABDI
Milk	2 cups
Condensed Milk	1 cup
Almond	4 numbers
Pistachio	7 numbers

    GAJAR HALWA/CARROT PUDDING:-

1. Grate all the carrots finely.
2. Heat ghee in a pan, add the carrot and fry till the carrots soften and are properly fried (see that the color is kept intact).
3. In a separate pan, add milk , condensed milk and sugar. Bring it to boil .
4. Add cardamom powder to the sweet-boiled milk and simmer it in low flame for 5 min
5. To the frying carrot add the milk and keep cooking in low heat till the milk is completely absorbed.
6. Remove it in a bowl and set it aside. Let the pudding cool slightly.

    PATISHAPTA/SWEET EGG-LESS CREPES:-

1. In a large pan add water and sugar and let them boil till the sugar dissolves completely
2. In a separate bowl , mix maida/all purpose floor , semolina and salt.
3. Pour the sugar syrup to the dry mix and whisk well till a batter of crepes consistency is formed. 
4. Let the batter stand for at least half an hour.
5. In a flat non-stick pan, brush oil. The oil should be very less, so I used the head of the brinjal to spread the oil .
6. Using a ladle pour the batter to the pan and evenly distribute the batter in a circular shape.
7. When it can hold the shape and the bottom is partially done, put a little amount of the carrot halwa lengthwise on one side.
8. Using a spatula start folding the sides like an omelet. 
9. Fry for 3-4 min more, see that the color is not changes.

   RABDI:-

1. Dry roast pistachio and almond. 
2. Grind the nuts very finely.
3. In a pan, add the milk and condensed milk. Bring it to boil.
4. Keep stirring occasionally till the sweeten milk is slightly thicken.
5. Add the grounded nuts to the milk and stir them well till it gets a smooth consistency.
6. Let the rabdi cool down

       
Plate the patishaptas in a flat dish , garnish with toasted pistachios. Serve with the Rabdi.

NUTTY MUTTON & CRISPY FRIED GREEN TOMATOES WITH RICE

If you have read the last 2 post, you would know that I am sharing the dishes I made to celebrate Dashmi--the last day of Durga Puja. For starter I had MULLIGATAWNY SOUP WITH TOASTED BREAD AND PEA PESTO, the first main course was CILANTRO RICE WITH TANGY GRAVY & SPICY FRIED FISH and now the final course. When I was in Shillong, the Dashmi day used to be totally busy and fun-filled. We had to get up early and go to the pandals to see 'Shidoor-Khela' -- its the final ritual before the immersion. The married ladies would apply vermilion on the feet , banglesand forhead of the goddess and then give her some sweets, the best part is when the ladies start applying vermilion on each other......in a way they look very beautiful :) . The student would go for 'Boi Chuwano' -- they would take all the books and place it on the goddess feet , to seek her blessing for the upcoming exams... :) . Anyways after that we would come home and all of us would sit down for the heavy lunch of atleast 7-8 items both savory and sweet. And all those dishes would be created by Mamoni(Mom) before she went for the 'Shidoor-Khela'....great right..!!!! . In the evening we would go to visit the relatives and stuff ourselves with more sweets. Finally at night we be enjoying some cultural meet....So much fun..!!!                According to me, being away from home during the festivals is very bad idea but at times things dont work in our favor and this year it worked against me. I was stuck here all alone :( however I decided to celebrate it with my best companion - food.  Anyways let get back to the dish , for my final course I decided to make a lamb dish. Every family has some tradition going on for ever and so do we. Since my childhood I have heard that on the Dashmi day , we should not have chicken and we have to make meat(lamb/mutton) only. Although my dad cannot eat meat(lamb/mutton) due to his health condition this tradition is still followed , and so I thought of sticking to it.  The very next question that came to my head was how do I make it,I mean I have made mutton earlier but as always wanted to try something new. I was tilted toward Mutton Rogan Josh , thats mainly cause I like it and also I have never tried making it at home. So I did some research and found out all the various version of the dish and I decided to try the Kashmiri Version--- I had noted down all the ingredients necessary and I even bought eveything. However when the cooking time came something happened in between and I dropped the plan of making Rogan Josh WHY??? I dont know....this just keeps happening to me, I would plan something and end up making something else.... :) . So I ended up making a new mutton dish. Also made some crispy fried tomatoes, had seen the dish in a cookery show called Chuck's Day Off sometime back and had been planning to try it. So what's the last course, well it is ---- Nutty Mutton & Crispy Fried Green Tomato with Rice...!!! Shared with These Chicks Cooked Link Party - Featuring Your Recipes from All Around Blogland #24

FOR NUTTY MUTTON
Mutton (medium sized)	500 gms
Onion	2 medium sized
Ginger-Garlic paste	1 tablespoon
Dried red chilly	5-6 number
Almond	5-6 number
Pistachio	7-8 number
Cashewnut	5-6 number
Raisin	9-10 number
Yogurt	2-3 tablespoon
Cumin Seed	1 teaspoon
Salt	As per taste
Oil	4-5 tablespoon

FOR CRISPY FRIED GREEN TOMATOES
Green Tomatoes	2-3 numbers
Flour	3 tablespoon
Egg	2 numbers
Breadcrumb	4 tablespoon
Red Chilly Flakes	1 teaspoon
Dried Basil	1 teaspoon
Salt	As per taste
Oil	1 teaspoon

    NUTTY MUTTON:-

1. Soak the dried red chilly in a bowl of warm water for at least 10 min.
2. Dry roast the nuts - almond, pistachio and cashewnut over low flame till the are done.
3. Blend together the roasted nuts, raisins and the soaked dried red chilly with little water  till it forms a smooth paste.
4. Separately blend the onion and ginger-garlic paste to form a smooth paste.
5. Heat oil in a pan and add the cumin seed. Then add the onion paste and cook till it done.
6. Add the mutton pieces to the pan; add salt and cover the pan for 10 min.
7. Whisk the yogurt to the spicy nut paste till it gets smooth.
8. Pour the yogurt-nut paste to the cooking mutton and let it cook for 20 min.
9. Add some water and salt to the cooking mutton, cover the pot and let it simmer in low heat for at least 1 & half hour.
10. When the mutton is soften, remove the cover and let it cook till the sauce thickens and is no longer running.

   CRISPY FRIED GREEN TOMATOES:-

1. Cut unpeeled tomatoes in cross-section into 1/2 inch slices. 
2. Beat the egg in a bowl with a pinch of salt. And spread out the flour in a plate.
3. Place the breadcrumbs in a different plate. Add salt,chilly flakes and dried parsley to the crumbs and mix them properly.
4. Coat the tomato pieces with flour. then dip it in the egg and coat it.
5. Finally coat the egg dipped tomato pieces in the breadcrumb mixture and press slightly so that the crumbs stick to the tomatoes.
6. Heat oil in a pan, and fry the tomato pieces till the pieces are properly done and crunchy.

It was a great ending to the festivity.. :) . I didn't make any sweet dish coz that was my Diwali plan..