Tomato Chutney

 

             Chutneys are an integral part of a menu in almost every household. The most common being the tomato, coconut and ginger chutney out of the various lot. So here is my version of Tomato Chutney.

          There are various methods pf preparing this delectable chutney. In this recipe I first sautéed the tomatoes along with some onion, ginger, garlic, green chilies and dry spices. This was then pureed to a smooth paste. I then poured a tempering of mustard seeds, dry red chilies, urad dal and curry leaves.

          This chutney goes well with any South Indian breakfast. They can also be mixed with rice and a drizzle of some ghee. It also tastes superb with parathas or as a spread on bread too. The options are a plenty. So check out the step by step pictorial recipe to prepare this amazing chutney.

• 3-4 tomatoes, deseeded & chopped
• 1 onion, chopped
• 1 inch ginger, chopped
• 3-4 garlic, chopped
• 2-3 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander powder
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

          Heat 1 tbsp. oil in a pan and sauté the onion, ginger, green chilies and garlic till light brown.

          Add the tomatoes, red chili powder, turmeric powder, coriander powder and salt.

          Stir fry till everything is well mashed up. Keep aside to cool. 

          Blend the tomato into a smooth paste.

          Heat the remaining oil and temper with the mustard seeds, dry red chilies, urad dal and curry leaves. Sauté till it stops spluttering. 

          Then pour this tempering over the chutney and serve along with dosa, idli, pongal or upma.

Heat 1 tbsp. oil in a pan & sauté the onion, ginger, green chilies & garlic till light brown.

Add the tomatoes, red chili powder, turmeric powder, coriander powder & salt.

               Stir fry till everything is well mashed up. Keep aside to cool. 

                 Blend the tomato into a smooth paste. 

Heat the remaining oil & temper with the mustard seeds, dry red chilies, urad dal & curry leaves. Sauté till it stops spluttering. 

                 Then pour this tempering over the chutney.

                 Serve along with dosa, idli, pongal or upma.

Tomato Masoor Dal (Red Lentils & Tomato Curry - Bong style)

 

           Here is a simple and a nutritious Tomato Masoor Dal cooked in a Bengali style. It includes in the everyday menu of any Bengali household. I love to have it along with some aloo bhaja (fried potato strips) or some fried papad for a comfort meal. 

          Very few basic ingredients are needed to dish out this yummy lentil curry. The addition of ghee as a garnish gives this lentil curry a very good flavor. If had with a dash of lime, gives a very refreshing touch to this dish. You can also make this dal with or without tomatoes. So check out the step by step pictorial recipe to prepare this regional dish.

• 1/3 cup masoor dal (Red Lentils), soaked for 30 minutes
• 2 tbsp. mustard oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 2 tbsp. coriander leaves, chopped

          Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Add salt and turmeric and give it a whisk.

          Heat oil in a pan and temper with mustard seeds and dry red chilies. Allow it to splutter.

          Add the onion and sauté till light brown.

          Now add the chopped tomatoes and sauté till it is mashed up. 

          Add the boiled dal and green chilies. Simmer on a low flame for 2-3 minutes. 

          When done, add coriander leaves and ghee. Mix well. 

          Serve with hot steamed rice and papad / fried potato strips as an accompaniment for a great comfort meal. 

  Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. 

               Add salt and turmeric and give it a whisk.

Heat oil in a pan & temper with mustard seeds & dry red chilies. Allow it to splutter.

                  Add the onion and sauté till light brown.

      Now add the chopped tomatoes & sauté till it is mashed up. 

   

Add the boiled dal & green chilies. Simmer on a low flame for 2-3 minutes. 

                 When done, add coriander leaves 

                     and ghee. Mix well. 

 

               Serve with hot steamed rice & papad / fried potato strips as an                                           accompaniment for a great comfort meal. 

Tomato Chicken

 

            If you are looking for a simple chicken curry, then you need to try this easy No-Frills Tomato Chicken. It is a must try recipe that can be served during special occasions. In this recipe, the chicken is first fried and then cooked in a tomato based curry. It is very yummy, divine and is a great party recipe. It goes very well with steamed rice, jeera rice, plain biryani, kulcha, tandoori roti, naan or just plain chapatti. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken, curry cut
• 3 tbsp. oil
• 2 bay leaves
• 1" cinnamon
• 2-3 green cardamoms
• 1 big cardamom
• 4-5 cloves
• 1 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. red chili powder
• 1/2 cup tomato puree
• 2 tbsp. tomato paste
• 2 green chilies, slit
• 1/2 tsp. kasuri methi, crushed
• handful of coriander leaves, chopped

          Marinate the chicken with a pinch of salt, turmeric powder and red chili powder for an hour. 

          Heat 1 tbsp. oil in a pan and fry the marinated chicken till light golden in colour. Drain and keep aside. 

          Heat remaining oil and temper with bay leaves, cinnamon, green cardamoms, one big cardamom and cloves.

          Add the sliced onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices (except salt) mixed with some water. Cook till the oil separates. Add the tomato puree and the tomato paste. Sauté well. 

          Add the fried chicken and salt to taste. Mix everything well so that the chicken is well coated with the masala. 

          Now add 1 cup water, kasuri methi and slit green chilies. Give it a stir. Cover and simmer for 10-15 minutes or till the chicken is tender.

          When done, garnish with coriander leaves and serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapatti.

                          Marinate the chicken with a pinch of salt, turmeric powder & red 

                          chili powder for an hour. 

                        Heat 1 tbsp. oil & fry the marinated chicken till light golden in colour. 

                        Drain and keep aside. 

                              Heat remaining oil & temper with bay leaves, cinnamon, green

                              cardamoms, one big cardamom and cloves.

                   

                                  Add the sliced onion and sauté till light brown.

                      Add the ginger-garlic paste and all the dry spices (except salt) mixed 

                      with some water. Cook till the oil separates. 

                                 Add the tomato puree and the tomato paste. Sauté well. 

                        Add the fried chicken & salt to taste. Mix well so that the chicken is

                        well coated with the masala. 

                             Add 1 cup water, kasuri methi & slit green chilies. Give it a stir.

                         

                              Cover & simmer for 10-15 minutes or till the chicken is tender.

                                  When done, garnish with coriander leaves.

                        Serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori 

                        roti or just plain chapatti.

Foxtail Millet Tomato Rice

            Check out this simple South Indian breakfast recipe of Tomato rice, where I substituted rice with Foxtail Millet. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, coconut chutney, chips, papad or fryums. Besides having for breakfast, they can be packed for a lunch box meal, picnic meal or served as an evening snack too. So check out the step by step pictorial recipe to prepare this one-pot meal.

            Foxtail Millet is a wonder grain that is diabetic and heart friendly. It contains a lot of antioxidants, helps in reducing blood sugar levels, has healthy carbs, dietary fibre, calcium, iron and can be consumed in place of rice and wheat. So it is recommended to include it in our daily diet. 

          So this recipe has been adapted from the classic South Indian breakfast - Tomato rice or Takkali Sadam, especially popular in Tamil Nadu. This is a very quick and an easy recipe that is just ideal when you run out off time or when you have hungry pangs. 

• 2 cups cooked Foxtail Millet
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 2 green chilies, slit
• 1 sprig curry leaves
• 2-3 tomatoes, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. sambar powder
• 1 tbsp. coriander leaves, chopped 

            Heat oil and temper with the dry red chilies and mustard seeds. After it stops spluttering, add the urad dal and asafoetida. Sauté for a few seconds. 

          Then add the onion, garlic, ginger, curry leaves and green chilies. Stir fry till light brown. 

          Add the chopped tomatoes, turmeric powder, sambar powder and salt to taste. Cook on a medium flame till it is mashed up. 

          Now add the cooked millet. Mix everything well and stir fry for 2-3 minutes. 

           When done, switch off the flame and garnish with coriander leaves. Serve as it is or with or pickle, raita, chips, fryums or papad.

                               Heat oil and temper with the dry red chilies & mustard seeds. 

               After it stops spluttering, add urad dal & asafoetida. Sauté for a few seconds. 

                 Add onion, garlic, ginger, curry leaves & green chilies. Stir fry till light brown. 

                      Add chopped tomatoes, turmeric powder, sambar powder & salt to taste. 

                      Cook on a medium flame till it is mashed up. 

                              Now add the cooked millet. Mix well & stir fry for 2-3 minutes. 

                         When done, switch off the flame & garnish with coriander leaves. 

                                 Serve as it is or with or pickle, raita, chips, fryums or papad.