How to make Tomato Roses And Chilli Flower -

Create a wonderful impression with tomato roses and chilli flowers.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes (टमाटर), Chilli (मिर्ची / चिल्ली)

Cuisine : Fusion

Course : Garnishes

You can also find more Garnishes recipes like Star paratha Papad Cones Melon Grape Bunch Crackling Spinach

Tomato Roses And Chilli Flower

Tomato Roses And Chilli Flower Recipe Card


Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 16-20 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tomato Roses And Chilli Flower Recipe

  • Tomatoes 1 large

  • Chilli 1


Step 1

For tomato roses Make sure your knife is sharp and the tomato is ripe but firm. Starting at the base of the tomato, peel a thin strip all the way around the tomato, finishing at the stem end. The strip must be peeled thinly so it will roll evenly.

Step 2

Place the strip of skin, flesh side down, on a board. Beginning with the stem end of the strip, roll up the tomato skin to form a coil. When almost all the skin has been rolled, sit the tomato flower on its base and curl the last piece of the tomato skin around to form the more open petals of the rose. Tomato rose can decorate any main course dish or salads.

Step 3

For chilli flower Use small (green or fresh red) chillies or trim ends from the longer chillies, keeping the stem end. Rinse in cold water and remove the seeds. Use a small pair of scissors and cut around the chilli to form petals, taking care not to cut all the way to the stem. Drop into a bowl of cold water. Store in the refrigerator until it opens out.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.