Drop both into juicer and blend until smooth. Add sugar and blend again.

Run it through a sieve and add ice enough ice cubes. Enjoy a chill drink this summer.

,/ol> Recipe courtesy: 4th sense cooking RELATED RECIPES Tangy tomato gravy (Tomato Iguru) Stuffed tomato dolmas Tomato chutney Nutty tomato pie with bell pepper icecream Tomato Chutney Ingredients: 1/2 - water melon 2 - tomato 2 tbsp - damera sugar (brown sugar) Ice cubes (less)

Drop both into juicer and blend until smooth. Add sugar and blend again.

Run it through a sieve and add ice enough ice cubes. Enjoy a chill drink this summer.

,/ol> Recipe courtesy: 4th sense cooking RELATED RECIPES Tangy tomato gravy (Tomato Iguru) Stuffed tomato dolmas Tomato chutney Nutty tomato pie with bell pepper icecream Tomato Chutney Ingredients: 1/2 - water melon 2 - tomato 2 tbsp - damera sugar (brown sugar) Ice cubes (less)

Heat oil in a pan and fry the onions till transparent. Add the baharat spice and meat and brown.

Brown the pine nuts and then the raisins, cooked rice, parsley, salt, pepper and tomato pulp. Stir fry for several mins.

Fill the tomatoes with this mixture, replace the tops and brush with oil and top with cheese. Place in a shallow baking dish and bake in a pre-heated oven at 180 deg C.

Serve hot with chicken or meat preparations. To make the baharat spice: 4 parts black pepper 4 parts paprika 1 part coriander 1 part cinnamon 1 part cumin 1 part cloves 1 part nutmeg 1 part ginger 1 part green cardamom Dry roast and grind all the ingredients to a fine powder.

Store in an airtight container. RELATED RECIPES Stuffed cheesy eggplants Tomato chutney Nutty tomato pie with bell pepper icecream Stuffed vegetable idli Stuffed vegetable idli Ingredients: 4 large firm tomatoes 1 cup cooked rice 1/4 cup raisins 1 onion, chopped 1/4 cup pine nuts / almonds / cashews 125 gms ground lamb 1 tbsp.

parsley, chopped 1 tsp. baharat spice (see below) 2 tbsp grated cheese 2 tbsp oil Salt and pepper to taste (less)

Heat oil in a pan and fry the onions till transparent. Add the baharat spice and meat and brown.

Brown the pine nuts and then the raisins, cooked rice, parsley, salt, pepper and tomato pulp. Stir fry for several mins.

Fill the tomatoes with this mixture, replace the tops and brush with oil and top with cheese. Place in a shallow baking dish and bake in a pre-heated oven at 180 deg C.

Serve hot with chicken or meat preparations. To make the baharat spice: 4 parts black pepper 4 parts paprika 1 part coriander 1 part cinnamon 1 part cumin 1 part cloves 1 part nutmeg 1 part ginger 1 part green cardamom Dry roast and grind all the ingredients to a fine powder.

Store in an airtight container. RELATED RECIPES Stuffed cheesy eggplants Tomato chutney Nutty tomato pie with bell pepper icecream Stuffed vegetable idli Stuffed vegetable idli Ingredients: 4 large firm tomatoes 1 cup cooked rice 1/4 cup raisins 1 onion, chopped 1/4 cup pine nuts / almonds / cashews 125 gms ground lamb 1 tbsp.

parsley, chopped 1 tsp. baharat spice (see below) 2 tbsp grated cheese 2 tbsp oil Salt and pepper to taste (less)

Divide it in 10-12 parts, set aside. Mix wheat flour, tsp salt, and 1 tbsp refined oil and water well until it forms to soft dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

. Roll a ball to get a circle of 3-4 inch diameter.

Put a part of paneer mixture in the center. Cover this mixture tightly by the dough.

Form the shape of ball again. Roll it again to form circle of diameter of 5-6 inches.

Put it on frying pan on medium flame. Cook using veg.

oil so that two sides becomes light brown. Paratha is ready.

Serve hot with sweet tomato chutney (less)