Feeds:
Posts
Comments

Posts Tagged ‘Tomato’

As long as you have something you never realize the value of it. Once it is no more , you want it more and more. You heart yearns for it, starves for it …This is true not only for the worldly possesions, but also for silliest things like the pickle your mom made for you. Yes, my mom’s pickle which I brought from India got over. Don’t ask me how. Though I had the recipe scribbled in some notebook, I never thought of it so long. Now, once the pickle jar is empty, I searched for the book all over the house atleast to blog the recipe and refer back in leisure to make some by myself. What a selfish motive for blogging?Thats ok. I know the recipe I gonna blog here is worth  sharing with my friends though it is on selfish motive. Here is  my treasured recipe. …          

                                                       

Tomato pickle

 Rice mixed with tomato pickle.

Ingredients

Tomato- 1 kilogram

Tamarind- 50 gram

Dry red chilli- 50 gram

Salt- 2 tsp

For tempering

Oil- 100 grams

Garlic- 100 gram

Mustard seeds- 1/2 tbsp 

For grinding

Mustard seeds, cumin seeds,fenugreek seeds -each  1 tsp

Method

 Day1

Chop the tomato into big cubes.

Add salt, tamarind, dry chilli and let it stand in the bowl for 1 day (in shade).

Day 2-3 

Spoon out the tomatoes alone in a wide plate and dry them in sun  for 2 days. Let the other  ingredients be in the bowl.

Day 4

Grind the tomatoes and the rest of the mixed ingredients (salt ,tamarind, chilli) in a blender or grinder. My mom used a grinder.

Heat the oil in skillet and  temper mustard seeds in it.

Add garlic and saute well.

Add the ground tomato mix and  turn off the heat.

Dry roast mustard seeds, cumin seeds and fenugreek seeds and  powder them separately.

Add this to the pickle when it is completely cool.

                #######

Preserve the pickle in a dry bottle and place it in a cool dry place.  Serve with idly, rice, dosa or simply eat in a spoon whenever  you feel like. Now you know the reason why the pickle got over so soon…!

Advertisements

Read Full Post »

‘Thinnai pechu veenaa pochu’ goes a famous tamil saying . It means that all chitchat is a waste of time. I agree, but in one such  kind of gala chat I had with my friends back home,  we started  talking about food and it ended up like a recipe exchange workshop. I carried home this recipe , tried it and from then owned it in a special page of my recipe book. It is so rich in taste and perfect for a special occasion.

By the way, have you ever had the problem with the kids spitting the full mouth of rice just for a spicy chunk or for  a chilli peice? My  daughter does it and I try in all my preparations to include the spices in a form she takes it. For this reason, I like to call this as a ‘no spit’ vegetable pulav.

 

 Vegetables for pulav

Ingredients:

Basmati rice – 1 and 1/2 cups

Coconut milk-1 and 1/2 cup

Water -1 and 1/2 cup 

Oil –  1/2 cup

Butter-  2 tbsp

Bay leaf – 1 number

Pearl onion – 1 cup

Diced tomato-3/4 cup

Peeled and diced  potato- 1/2 cup

Diced carrots, beans, cauliflower florets, peas – each 1/2 cup 

Cilantro-1/4 cup

Mint leaves- 10 leaves

Ingredients for masala 

To grind:

Cloves- 5 number

Poppy seeds- 1/2 tsp

Cardamom- 2 number

Cinnamon- 2 inch peice

Red chilli powder -1 tbsp

Coriander powder-1 tsp

Turmeric  powder- 2 pinches

Fennel seeds- 1/2  tsp

Green chilli- 2 number

Ginger-1 inch peice

Garlic-5 cloves

 Vegetable pulav with raita

Take the dry ingredients in the spice list and grind first. This is important when using poppy seeds. Add garlic, ginger and chilli then and grind to a fine paste.

In a big pressure cooker, heat oil and butter. When it is real hot, throw in the bay leaf and onions , saute well. When the onions turn transparent, add all the vegetable except tomato. Stir in for few minutes and add the masala. After a couple of minutes, throw in tomatoes and salt to wilt the tomatoes quickly. Add the cilantro and mint.

Work on slow heat, by that time wash  and soak the basmati rice. When the raw smell fades away, add the rice and stir slightly. Now add the coconut milk and water . Test the spice level and salt level. When the water comes to a boil, close the lid and cover the nozzle with a  stainless steel tumbler. Keep medium heat. Turn off the heat after 10 long minutes. Wait for a while  and  open the lid to fill your house with the spicy aroma. Smell, see and eat! Enjoy!

 

 

 

Read Full Post »

I need to confess something. I made a  mistake. Tindora is my daughter’s  favourite but not a frequent dish in our home. So soon after our visit to Devon market, we celebrate a feast with Indian  veggies. It was the same this time too. But yrrrrr, I added too much of chilli powder in  the tindora stir fry.  It turned out to be unusually hot and I did not want to utter a word about this to my most anxious daughter. I did not want to use yogurt or tamarind to nuetralize the heat, so, I  took refuge in the chubby tomatoes sitting in the refrigerator. The chubby tomato helped me in time, adding tanginess and lots of flavor to the dish. It was so good that  I decided to make this my regular way of doing tindora stir fry  here after.

 

Tindora Tomato stir fry

Ingredients:

Tindora – 1 pound

Medium tomato- 1 number

Salt to taste

Red chilli powder to taste

Turmeric powder

Oil  -2 tbsp

Method:

Cut the tindora longitudinally into thin strips and  chop the tomatoes in a similar fashion. Cook the tindora in little water with salt and turmeric powder in a pressure cooker till you hear the first whistle. Drain if any excess water. (I have seen my friends, generally  frying the tindora and allow it to cook for a long time. I personally feel this takes time and makes the curry very dry.)  Now, add the fresh tomato strips and chilli powder to the drained tindora and mix in a big bowl.

Heat oil in a big pan .When the oil is steaming hot, throw in the veggies and simmer the heat. Stir often and continue to cook till all the oil start oozing out.

Relish the stir fry with sambhar rice or simply mix with plain rice and enjoy.

Read Full Post »

Have a Break! Have a Salad!

Healthy salad

After all trials from the roundups, (WBB and festive food fair), I feel I need a break from the high calorie, but delicious, feasts. If you feel the same way, this is for you. And whenever I am late to get up  in the mornings, and when my stove top is so engaged, I call salads for rescue. I learnt a bunch of salad recipes from Isha Yoga classes and they are my  treasured recipes as they are so healthy and  more palatable than the salads I eat here in US. Now to the versatile salad..

Carrots-1 or 2 numbers. Skin and dice them into small cubes.

Iceberg Lettuce- 1/2 . Chop into fine strips.

Dry roasted peanuts- 1/2 cup

Cucumber- 1 number- skinned , cored and diced into cubes.

Tomato- 1/2 . Cored and diced into cubes.

Lime juice- 1 tbsp

Mustard seeds, cumin seeds, urad dall, dry chillies and curry leaves – for seasoning/thallipu/thallidam

Mix all the vegetables and peanuts in a bowl with adequate salt. Leave them for 15 minutes. The salt would have done its mischeif, all water content from the vegetables would have separated. Strain the vegetables  but don’t throw away the juice, it is great for a cocktail.  Now add lime juice and mix again.

In a pan, heat oil, sputter mustard seeds, cumin seeds, urad dall, dry chillies and curry leaves in the order said. Remove from heat and add to the salad mix. Serve with cilantro garnishing. The chewy carrots, juicy tomato and cucumber, crunchy lettuce and the roasted nuts will entertain your  taste buds , and you  will  say good bye to your stove top.

Added on Dec 8th 2006 :

Thank you friends for the appreciation,
Try the salad and let me know. I learnt the carving from here and here. I hope you will it find as a wonderful site for Thai carving.

Read Full Post »

 Tomato potato pulav

‘Mummy, This is not fair’ grieved  my daughter.

‘Whats the matter?’

‘You never serve me with a rose.’

‘But, you don’t eat raw tomatoes.’

‘Thats ok, I want that plate.’

She went ahead, ate half of it and rushed to school. I grabbed another serving and clicked my dish.

Evening when I was editing the  photos and regretting for a poor lighting, my school returned scholar was watching me . She asked ‘ Do you have it anymore?’

I nodded, she went and fetched her own leftover from the fridge , microwaved and ate  all by herself. Thats the power of taste .

I learnt this dish from my  chitthi (mother’s younger sister) and  is always my rescuer when I am late to get up in the morning.

Ingredients:

Basmati rice- 2 cups

Oil – 1 tbsp

Butter – 1/2 tbsp

Tumeric powder- 2 pinch

Chilli powder- 1 tsp

Cilantro

Few  mint leaves

Medium onion- 1

Red poato-1

Frozen peas- 3/4 cup

Fennel seeds- 2 tsp 

Large  tomato-1  (Should be juicy and  ripen one)

Green chilies- 3

Garlic- 4 cloves

Ginger- 1 inch piece

cloves- 3 no

cardomom- 1

cinnamon- 1 inch stick

Wash the rice once and soak for 10 minutes. Chop the onion finely. Peel and chop the potato into 1 cm cubes.  Grind the last 7 items in the list into a fine paste. Heat oil + butter in the pressure pan. Sputter fennel seeds. Saute the onion. When it turns transparent, add potato , peas, mint leaves and ground  paste. Add salt, tumeric powder, chilli powder.  Saute till all  oil comes out. Add  the rice and fry slightly. Pour  4 cups of water. When the water boils, cover the pressure pan and  cover the  nozzle with a tumbler instead of  the weight. Cook on medium heat for 12 minutes. This gives similar result of a dum briyani.Garnish with cilantro and roasted cashews. Serve  with raitha/coconut chutney.

Anyway, I learnt a way how to tickle my girl’s hunger. So, for the moms who want to impress thier kutties, here is the illustration for the rosy tomato.Peel the tomato with a knife and take care  not to break the continuity.Gently coil from one end, spreading as you proceed.

              Peel the skin spirally Start winding from one end Spread as you wind Rosy tomato

In our home, nobody eats it , so today’s rose will be in  tomorrow’s  salad/raitha.

 

Read Full Post »

liketheriverthatflows

My thoughts and opinions on what happens around me

Cook Food, Serve Love

The best way to win one's heart ...

A Mad Tea Party

mostly about food and cooking, but also the stories about the Bread and the Butterflies!

My Foodcourt

Simple comfort Food recipes to feed the Soul!

Ruchii

Taste of my Kitchen !

BHAKSHANAM

Dear all, this site is moved to www.bhakshanam.com, thanx, Aparna

Past, Present and Me

Memories...Remembering the old and Creating New, Thats what life's about, isn't it?

My Treasure...My Pleasure

Authentic Kerala Cuisine & much more...