Ingredients Tomato : ½ kilo Tamarind : a small ball Fenugreek : 1 tsp Mustard : 2 tsp Chilli powder : 1 tbsp Coriander powder : 1 tsp Salt : as needed Asafoetida : as needed Gingelly oil : ¼ litre Read More :Click Here
Ingredients 1 Tbsp. butter 1 onion, finely chopped 2 large garlic cloves, chopped 1 can (28-oz.) diced tomatoes 1 Tbsp. sugar 1 tsp. dried thyme 1/8 tsp. ground mace Pinch of cayenne pepper 1/2 cup fat-free half-and-half cream Salt and freshly ground black pepper 3 Tbsp. snipped dill, for garnish (optional) Method Melt the butter in a small Dutch oven over medium-high heat. Sauté the onion until translucent, 4 minutes. Add the garlic and sauté until the onions are golden, 5 to 6 minutes. Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes. Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a purée, either pulpy or completely smooth, as desired. Blend in the half-and-half. Season the soup to taste with salt and pepper. Serve the soup hot
Ingredients Large Red Tomatoes - 4 or 5 Very ripe and good coloured. Oil - half a cup (large ladle full) If you use Till oil, the taste is more better. Red Chilli Powder - 3 table spoons (if very hot, reduce the quantity) Sea Salt - 1/2 tablespoons (as per taste) No Iodised salt please. Sea Salt = Authentic taste. Cumin Powder - 1 tsp. Fenugreek Powder - 1 tsp. Or a quarter teaspoon is enough if the tomatoes are smaller in size. Tamarind Pulp - 1 tablespoon (lemon size) Turmeric - a pinch. Sugar - a pinch(optional) but I suggest you add it anyway. defintely makes a difference to the chutney. Seasoning: Mustard Seeds, Cumin, Red Chillies, Garlic (optional). Wash and wipe the tomatoes. Cut them into lengthwise and heat a large thick bottomed saucepan. Heat oil, and add the cut tomatoes and after 10 mintues they start turning into a paste, add the sea salt, red chilli powder,cumin powder,fenugreek powder.. Mix well, and keep stirring on a medium flame. Add the tamarind pulp to cooking paste. Let the water evaporate and then on a different frying pan, heat some oil, add the above mentioned seasoning and mix it with the tomato paste. Chenna dal,urad dal and curry leaves are an option. If you have them, you can use them in the seasoning. Even otherwise, this chutney is great to taste. It's yummy and stays in the fridge for a week or so. Goes well with rotis,dosa,rice. Even if you are eating dalia(broken wheat, it tastes good). In case you are using the tomatoes which are round and country type, then you can reduce the tamarind as these are very sour and don't require concentrated tamarind pulp. A wee little sugar helps in enhancing the colour as well as the taste of tomatoes. If you want to increase the quantity of tomatoes, then equally increase other ingredients.
Ingredients: 1½ kg ripe tomatoes,chopped 1 tbsp chopped lemon grass 2 curry leaves 2" fresh ginger,peeled & chopped 1 tsp salt 4 fl oz water 4 fl oz single cream 1 pt milk 1 tsp ground roasted cumin seeds pinch ground black pepper pinch cayenne pepper 2 tsps lime or lemon juice 1 tbsp chopped coriander leaves Method: Put the tomatoes, lemon grass, ginger, salt and water into a saucepan and bring to boil. Lower the heat and cover the simmer gently for 15 minutes. Uncover, increase the heat and simmer more rapidly for another 15 minutes. Take the tomato puree in a liquidizer and sieve. You should have about ¾ of thick tomato juice. Add cream, milk, cumin seeds, black pepper and lime or lemon juice. Stir together well and reheat gently without boiling. Serve garnished with freshly chopped coriander.
What you need? 1 medium onion - finely chopped 3 huge ripe tomatos - finely chopped 1 bay leaf 4 cloves 1 piece of cardamom 1 teaspoon ginger- garlic paste 1 teaspoon chilli powder 1/2 teaspoon coriander powder 1/4 spoon turmeric salt - as per ur taste 1 1/2 cup rice - washed and kept aside 1 teaspoon curd (optional) mustard seeds curry leaves What all you need to blend? 1 medium onion 2 cloves garlic 3 to 4 green chillies What you need to do next? Use a pressure cooker. Add some oil and add mustard seeds, bay leaf, and curry leaves and fry for 2 mins. Add chopped onions and fry till they are transparent. Now add the blended mixture and fry until the mixture turns brown or loose all its moisture. Add the chopped tomatoes and fry till they become soft. Add all the spices - coriander powder, chilli powder, cumin powder and combine. Add the washed rice and salt to this and mix well. (If you want to give a rich taste you can add curd , but it is optional ) Add 3 cups of water and bring it to boil. cook until 3 whistles. What you need to do now? Once the pressure is released, mix the rice and serve hotttt with curd raita....
