Tangy Tomato Curry without Coconut

Like I mentioned in one of the post, that there are a lot of tomato curries prepared in India. The recipe here is the usual and perhaps one of the most common curry in the country. It goes well with chapati, dosa, idli or plain white rice.

Ingredients

• Tomato – 4 large
• Turmeric powder – 1/4th teaspoon
• Chilly powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Cilantro – 4 stems chopped finely
• Oil – 2 teaspoon
• Mustard seeds – 1 teaspoon
• Curry leaves – 1 sprig
• Salt – as required

Preparation

1. In a frying pan pour 2 teaspoons of oil, when hot add mustard seeds, after it splutters add curry leaves.
2. Now add the chopped tomatoes and when it is about to get mushy add chilli powder, coriander and turmeric powder and fry for 30 seconds. Pour a small cup of water, add salt and cook until the quantity of curry reduces. Keep stirring at regular intervals. 
3. When it is condensed, switch off and garnish with cilantro. Serve with chapati, dosa, idli or plain white rice.

Carrot Tomato Smoothie

Here is a wonderful thirst quencher for this hot summer - CARROT TOMATO JUICE. I wanted to try a little spicy version this time to make a difference. It tasted really good. Here we go for the simple juice variety.

Ingredients :

Juicy Ripe Tomatoes - 4 No.s
Carrot - 1(shred them and squeeze the juice)
Chat masala - 1/2 Teaspoon
Lemon juice - 1 Table Spoon
Pepper Powder - 1 Teaspoon
Salt - 1 Teaspoon
Sugar - 1 Table Spoon


Method :

Cut the tomatoes in to quarters and remove the seeds. In a blender add 2 glasses of chilled water, and other ingredients and blend together well. Strain with a not too fine strainer. Stir and serve. Smoothie is ready :-)

Lemon juice, sugar can be adjusted according to one's taste buds.
You can serve with out straining too. Its your preference. If you like to have a thick juice, you need not strain it.

Basic Makhani Gravy(Tomato Gravy)

Basic Makhani Gravy(Tomato Gravy)

Basic makhani gravy, the name says it all! the cream and butter used to prepare this gravy gives it the name “makhani”. It is a reddish tomato-based gravy commonly used in north indian cuisines. The sour taste of tomatoes is balanced by the use of cream. Makhani gravies are an all-time favourite on the menus of almost all restaurants; the very famous paneer makhani, will tell you why! it can be combined with vegetables of your choice too, like i have done in the recipe of subz makhani.
Add your private note Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 1.5 cup

Ingredients

3 large tomatoes , roughly chopped
2 cloves (laung / lavang)
4 to 5 cashewnuts (kaju)
1 tbsp butter
1/2 tsp cumin seeds (jeera)
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped onions
1 tsp chilli powder
3 tbsp cream
1/4 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tsp tomato ketchup
1 tsp sugar
salt to taste

Basic Makhani Gravy(Tomato Gravy)

Method

1. Combine the tomatoes, cloves and cashewnuts with ½ cup of water and blend in a mixer to a smooth paste.
2. Strain the paste using a strainer and keep aside.
3. Melt the butter in a broad pan and add the cumin seeds.
4. When the seeds crackle, add the ginger-garlic paste and the onions and sauté till the onions turn translucent.
5. Add the strained tomato paste, chilli powder, fresh cream, garam masala, dried fenugreek leaves, tomato ketchup and sugar, mix well and bring to a boil. Keep aside to cool.
6. Use as required.

Storage

1. Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding butter and cream as they may get spoilt on storing.
2. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.
3. While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the butter and cream, mix well and simmer for 5 minutes.

Tomato Cucumber Raitha

Tomato Cucumber Raitha

For the Salad:

• 2 tomatoes, medium size
• 2 English cucumbers

For the Yogurt Dressing:

• 3 cups of plain yogurt
• 1/3 cup sour cream(Optional)
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 tablespoons chopped cilantro (reserve some for garnishing)
•  
• Method :
• Wash the tomatoes and cut out the core at the stem end. Cut each tomato into 5 slices of uniform thickness. Wash the cucumbers. Peel the cucumber or score them lengthwise with a fork. Cut the cucumbers of the bias into 1/8 inch (3mm) thick slices.
  Arrange the tomatoes and cucumbers on top of the lettuce, overlap 1 slice of tomato alternating with 1 slice of cucumber. Season with salt.
  Dress each salad wit 2 tablespoons of yogurt dressing and sprinkle with chopped cilantro and roasted peanuts (optional).
   

Tamatari Dal

Tamatari Dal

Dal is a part of everyday meal in India. It is a preparation of lentils with different spices and vegetables. Dal rice or dal roti is a staple diet of most of the Indian homes. Tomato dal or tamatar ki dal is one of the simplest and common dishes in Indian kitchen. You can call it the Indian comfort food. This dish is simple, tasty, and full of nutrition.

Onion and garlic are kind of banned in my home and that explains my love for these two flavors. I love the burnt garlic flavor in this dal. Plain rice or jeera rice is the best complement for this dal but I like it with hot rotis too.


Ingredients
Serves 4

Tamatari Dal,Bittergourd Potato fry, Appalam and Vathal

• 1 cup split pigeon peas (toor/arhar dal) washed and soaked for 15 mins
• ¼ tsp mustard seeds
• ½ tsp cumin seeds
• 2 inch piece of ginger grated
• 8-10 curry leaves
• 2 green chillies slit
• 2 dry red chillies
• 4-5 cloves of garlic sliced
• 1 small onion finely chopped
• 2 medium sized tomatoes washed and chopped
• 2 tsp red chilli powder
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ¼ tsp garam masala
• Approximately 3 cups of water for cooking the dal
• 1-2 cups of water (if required in case the dal is too thick)
• 2 tsp of ghee/oil
• Salt to taste
• 2 tbsp chopped fresh coriander leaves

Recipe
Pressure cook the dal in 3 cups of water with salt for 3-4 whistles. It should be cooked enough to be mashed when you mix it. Once the cooker is cooled, mash the dal and keep aside.
Heat ghee/oil in a kadhai or pan. Add the mustard and cumin seeds. Once the seeds pop, add curry leaves, green chillies, and ginger. Cook for 30-40 seconds. Add garlic and cook till the garlic starts browning. Add onions and cook on low flame till onions start browning.
Add tomatoes and salt. Remember the dal already has salt so add salt for tomatoes only. Cook on low flame till tomatoes are cooked and can be mashed with the back of a spoon. Add turmeric, chilli powder, coriander powder, and garam masala. Mix well and cook till oil separates.
Add the cooked dal to this and mix well. If the dal is too thick you can add ½ to 1 cup of water. Some people like the dal thick while some enjoy a thinner consistency so add water as per preference.
Check for seasoning and add salt or spice as required. Cook for 2-3 minutes. Add chopped coriander and serve with hot rice.

Roti, Beans Stir-fry with Coconut and Spices and Onion Tomato Masala

Roti, Beans Stir-fry with Coconut and Spices
and Onion Tomato Masala

Beans Stir-fry with Coconut and Spices

Preparation time:10 minutes
Cook time :  20 minutes
Yield: 4 serving
Ingredients
3 1/2 cup Ammarakai/ Guar beans  (chopped finely )
1 1/2 Onion ( chopped finely)
1/2 Coconut
1/2  teaspoon Red chili powder
 1 teaspoon Cumin Powder
1 1/4 teaspoon Salt
3/4 teaspoon Mustard seeds
1 tablespoon  Urad dal/ split black gram
2 no Red chilies
1/4 teaspoon turmeric powder
1 tablespoon Coconut oil
1/2 cup water
2 sprig curry leaves.
How I made

• Wash and clean the guar beans cut the head and tail and the cut them into fine pieces and set aside, chop the onion and set aside.
• Heat coconut oil  in a pan and add mustard seeds, urad dal and halved red chilies, when mustard seeds starts splutter add chopped onion, guar beans
• To this add turmeric powder, salt and water and close the lid cook for until entire water is evaporates and beans gets cooked.
• Then add coconut, cumin powder and red chili powder and mix once and cook for another 3 minutes.
• Remove from the heat and enjoy with rice and gravy. 

Basic Onion Tomato Masala

Chutney is an excellent accompaniment to Indian meals, plowman's lunches, sandwiches and any other savory dish you like to add a bit of sweetness and spice to. This tomato and onion chutney is not one for keeping––it's to be made for a meal to be eaten the same day, fresh and spicy.

Ingredients

• 3 large tomatoes
• 2 onions
• 3-4 green chillies
• few coriander (cilantro) leaves
• 3 sprigs of curry leaves
• 1/2 tsp mustard seeds
• 1/2 cumin seeds
• 1 tbsp oil
• 1/2 garlic paste
• 1-1/2 tsp red chili powder
• 1 tsp garam masala
• 1/2 turmeric powder
• 1/2 tsp sugar
• A pinch hing (asafoetida)
• 1/2 tsp groundnut powder (new crop peanut powder) (optional)
• Salt to taste

Steps

1. 1Cut the tomatoes, onions, and green chillies into small pieces.
   
   
   2Heat the oil in the pan. Fry the mustard and cumin seeds for a minute.
   
   3Add the hing, curry leaves, green chili and onions. Deep fry until...
   
   4... The onions turn brownish.
   
   5Add the garlic paste continue frying.
   
   6Add the chopped tomatoes and cook until the tomatoes get gravy.
   
   7Add the red chili powder, turmeric, garam masala, sugar, salt and...
   
   8... The groundnut powder.
   
   9Fry until the oil in the pan separates.
   
   10Garnish with fresh coriander (cilantro) leaves.
   
   11Serve with parathas or rice.
   
   

Rajma Rasam(Thatampairu rasam)

Rajma Rasam(Thatampairu rasam)

Rajma Rasam(Thatampairu rasam)

Rajma with rasam is really amazing combination, I love to explore different kinds of flavors and taste in different cuisines. I have available rajma at home in big amount, so this time I tried or use strained water from boiled rajma in rasam as sprouted flavour. It gives a tangy punch to regular rasam and makes healthier. It’s a perfect dish for winter or monsoon season. For this recipe, you have to cook tomatoes along with rajma and homemade rasam powder.
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4
Serving Suggestion : You can serve rasam with individual meal or with rice and papad as side dish.

Thakkali Sadam (Tomato Rice Bath)

Thakkali Sadam,Omlet and Potato fry

Thakkali Sadam (Tomato Rice Bath)

In my house this was "Thakkali Sadham" where Thakkali is Tomato and Sadham is rice. My mother made this pretty often, especially when there was a time constraint and/or there was leftover rice. Quick to put together, easy ingredients and very easy to customize. The only science here is to make sure your tomato gravy is enough for the amount of rice - the rest is a cinch. Its pretty forgiving and even with some changes, given that there's a different version for every family, your probability of enjoying a "typical South Indian" Tomato Rice is quite high ;).
Prep Time: Under 15 min

Cook Time: Under 15 min

Serves: 2 people

Simple Onion Tomato Chutney

Simple Onion Tomato Chutney

Tomato chutney can be made with different herbs and spices to give flavors to the dish but this is a very simple and easy and tasty receipe to make.This is my favorite receipe which i love when my mom makes it.Here goes the receipe 

 

Preparation Time: 15min

Cooking Time: 15min  
Serves: 2    
Shelf life:1 day
Serving Suggestion:I love this chutney with dosa

Onion Tomato Chutney in Chetinad Style

I wanted to make an authentic Chettinad tomato chutney to go with idli for breakfast and went about searching through my large collection of hand written recipes for one. I found a couple of chettinad chutney recipes but was not sure how authentic they were but settled for this particular chutney recipe as I liked the list of ingredients that went into its making. I’m glad I made it. Its the coconut milk which elevates the flavor of the tomato chutney. Spicy with slight tang and sweet notes, Chettinad tomato chutney is sensational and a keeper

Preparation Time: 10min

Cooking Time: 5min  
Serves: 2    
Shelf life:1 day
Serving Suggestion:Serve with idli or dosa.

Dimer kosha or Dry Egg Curry

Dimer kosha or Dry Egg Curry

Dimer kosha or Dry Egg Curry is a simple and easy to prepare recipe. I am very much fond of egg and this is one of  my favorite preparation with egg. We try to make different dishes to impress our family,my favorite is this.This is recipe I have used very less ingredients.

Preparation Time: 15min

Cooking Time: 15min  
Serves: 2   
 Shelf life:1day
Serving Suggestion:This goes well with roti or any rice .

Tangy Tomato Rice

Tomato rice with Cabbage raitha and egg omlet

Of South Indian origin, tangy Tomato Rice makes a great one-dish meal.Just a few cupboard ingredients turn plain rice into something special.

Preparation Time: 15min

Cooking Time: 15min

Serves: 2  Shelf life:1day 
Serving Suggestion:Serve it with poppadums. But I made Onion Omlet and Onion Cucumber Raitha