Tomato Chutney 2

After a few lazy days, you know with all the diwali sweets and fried snacks, just ate and slept and forced myself back into my diet. What else could i blame my laziness on, ah! the weather, its getting colder everyday and the rain puts me into sleep and makes me cuddle inside my throw. Now and then i walk a few miles inside the mall, hehe. Its fun, right?

Well, to talk about the chutney, its everything about the tomatoes. Choose juicy, red and blemish-free tomatoes, cook and grind to your desired texture and savor every bite by dipping your favorite idli/dosa/chapathi.

Ingredients:

4 Roma Tomatoes (chopped)

7 Green Chillies (chopped)

1 1/2tsp Ginger (chopped)

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/4tsp Turmeric powder

1/2tsp Paprika

2 Bay leaves

1 pinch Asafoetida

1/2tsp Sugar

2tsp Oil

Salt

How to:

• Heat oil in a skillet, add asafoetida, mustard seeds, cumin seeds, bay leaves, turmeric powder and paprika.

• Then add the tomatoes, followed by green chillies and ginger along with salt and sugar.

• Stir and cook with lid closed for 6-8 mins at a medium heat.

• Switch off when the tomatoes are completely cooked and garnish with cilantro.

• Serve the chutney as it is or you can grind coarsely and serve warm with dosa/idli.

Pearl onion-Tomato Chutney

Ingredients:

10 Pearl onions (red)

1 1/2 Tomato (chopped)

3 small green chilli (slit)

1 Bay leaf

1/4tsp Turmeric powder

1/2tsp Garam masala powder

1 pinch Sugar

Salt

Oil

How to:

• Heat oil in a pan, roast six of the pearl onions to golden brown.
• Now add the tomatoes and cook until completely mashed up.
• Cool the mixture and grind it finely and keep the masala aside.

• In another pan, heat oil, add bay leaf and the remaining pearl onions and roast'em to golden brown.

• Then add green chillies and fry for a min.
• Now add the ground masala along with turmeric powder, garam masala powder, sugar and salt, and cook for 2-3 mins.

• Check salt for taste and garnish with cilantro.

Serve hot with idli, dosa or chapathi.

Tomato Rice

Ingredients:

1 cup Basmati rice (cooked)

2 Tomato (puree)

1/2 Yellow onion (chopped)

1/2tsp Chilli powder

1 Pinch Garam masala powder

4 small green chilli (chopped)

2-3 Dry red chilli (broken)

1tsp Ginger (chopped)

4-5 Curry leaves

1tsp Chana dal

1tsp Urad dal

1/2tsp Mustard seeds

1tsp Cumin seeds

1/2tsp Fennel seeds

1 pinch Asafoetida

Salt

Oil

How to:

• In a skillet, heat oil, add dry red chilli and mustard seeds, when it splutters, add cumin seeds and fennel seeds.
• Then add chana dal, when it starts to brown, add urad dal and fry'em.

• Now add ginger, green chilli and curry leaves. Add onion and asafoetida along with salt and saute until tender.

• Pour the tomato puree, add chilli powder and garam masala powder and cook until the raw smell disappears. (You can also use chopped tomatoes, if you don't mind tomato skin in your every bite.)

• Check salt for taste and mix the cooked rice well.

• Finally, garnish with chopped mint leaves.

Serve hot with onion raita and potato chips.

Garlic-Tamarind Kuzhambu

Ingredients:

3 Tomatoes
7-8 Pearl onions
5-6 Garlic pods
2 piece Tamarind
3-4 Red dry chilli
1tsp mustard seeds
1tsp Cumin seeds
1 pinch Fenugreek seeds
6-7 Curry leaves
1/4tsp Turmeric powder
1tbsp Chilli powder
2tbsp Coriander powder
3-4tbsp Sesame oil
Salt
Water

How to:

• Chop the tomatoes and puree it. Also make tamarind juice with 1 cup water.

• In a deep pan heat Sesame oil, add mustard seeds, when they crackle, add cumin seeds and fenugreek seeds.
• Add dry red chilli, curry leaves and pearl onions. Fry them carefully as they may get burnt.

• Once the pearl onions starts browning, add the pureed tomato and cook well, with lid closed.
• Once the tomatoes are cooked, add turmeric powder, chilli powder and coriander powder and cook for 2 mins also add garlic and cook for 2 more mins.

• Now pour the tamarind juice followed by 2 cups of water along with salt.
• Check the taste and add water, so that it doesn't end up too sour.
• Mix well and let it cook till you get the right consistency.

Spicy kuzhambu is ready to serve with steamed rice.

Tomato Chutney

Ingredients:

3 Tomatoes(Ripe)chopped
3 green chillies chopped
2-3 dry red chilli
2-3 garlic pods
1 piece ginger
1tbsp Chana dal
1tsp mustard seeds
1tsp cumin seeds
1 pinch Asafoetida
1 piece tamarind
2-3 sprigs Mint leaves
4-5 curry leaves

How to:

• Heat oil in the skillet, add mustard seeds, when they crackle add cumin seeds, dry red chilli.
• Add ginger, garlic, green chillies and saute them.
• Now add Tamarind, Chana dal, curry leaves and asafoetida and saute.

• Then add tomatoes and mint leaves and cook with with lid closed in a slow flame.

• Check once in a while, as it may get burnt.
• Cook till the tomatoes are completely mashed.
• Let it cool and grind it coarsely with salt.

Tadka:

1tsp mustard seeds
1tsp urad dal
1/2tsp cumin seeds
3 dry red chilli(broken)
1 pinch asafoetida
4-5 Curry leaves

• Heat oil in a pan, add all the above and fry them.
• Now add the tadka to the ground mixture.

Finger-licking chutney is ready to serve.