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.
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.
For chilli flower:
Use small 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.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.