Tomato Nuvvula Pachadi

Ingredients

1.Tomatoes - 6-7(medium size)

2.Red chillies - 4-5

3.Jeera - 1tsp

4.Garlic - 3cloves

5.Salt - To taste

6.Sesame seeds - 3tbsps

7.Oil - 2tsps

8.Tamarind paste - 1//2tsp

For seasoning

1.Oil - 1/2tsp

2.Mustard seeds - 1/4tsp

3.Jeera - 1/4tsp

4.Urad dhal - 1/2tsp

5.Red chilli - 1

Method

1.Wash and cut the tomatoes into 4 pieces each.In pan.dry roast sesame seeds and fry for 2mts in medium flame.Add oil and fry red chillies for a minute.Transfer this into separate bowl.

2.In the remaining oil and tomato pieces and cook in medium hi flame till the tomatoes gets mushy.Add jeera,garlic,salt and tamarind paste.Turn off the flame and let it cool down.

3.Blend all the ingredients and grind into smooth paste.

4.In a pan. heat oil add mustard seeds,once it starts dancing add jeera,urad dhal  and red chilli and fry till the dhal changes its color.

5.Mix this seasoning to the chutney and serve with rice or dosa

Vankaya Tomato Curry

Ingredients

1.Brinjal/Vankaya - 5-6(wash nip the ends and cut into quarters)

2.Onion - 1medium(cut into small pieces)

3.Tomatoes - 1 1/2(cut into quarters)

4.Ginger - 1 inch root(peel and cut into pieces)

5.Garlic - 4cloves(Remove the outer layer and roughly cut into pieces)

6.chilli powder - 1tsp

7.Turmeric Powder - 1/2tsp

8.Salt - to taste

9.Curry leaves - 1sprig

For seasoning

1.Oil - 1tbsp

2.Chana dhal - 1/2tsp

3.Mustard seeds- 1/2tsp

4.Jeera - 1/2tsp

Method

1.Heat oil in deep bottom vessel.add msutard seeds,once it starts dancing add jeera,chana dhal,and curry leaves.Add onion pieces and saute for 3-4mts.In a mortar and pestle coarsely pound ginger and garlic.This is important to pound in mortar and pestle.Do not use any ginger garlic paste,as it spoils the taste.

2.Add brinjal pieces,tomatoes and saute for a minute.Add chilli powder,turmeric powder,coarsely pounded ginger garlic,salt and mix well.Sprinkle some water if needed.

3.Reduce flame to medium hi flame and for 5-6mts.Stir in between to avoid burning.Cover the lid till the brinjal cooks well.

4.Turn off the flame and serve hot with rice.

Tomato Pickle

 
Ingredients

1.Roma tomatoes - 10(cut into 8 pieces each tomato)

2.Tamarind - Big lemon size

3.Salt - to taste

4.Methi powder - 1/2 tsp

5.Red chilli powder - 4-5tbsp(adjust upon how spicy you like) 

6.Oil - 3tbsp

For Seasoning

1.Oil - 3-4tbsp

2.Hing - 1/2tsp

3.Mustard seeds - 1/2tsp

4.Cumin seeds - 1/2tsp

5.Curry leaves - 5-6

6.Dry red chilli - 2

7.Mustard seeds - 1/4tsp

8.Garlic cloves - 5-6

Method

1.Heat oil in a heavy deep vessel.Add all the chopped tomatoes,salt and cook in high flame for 5mts.Reduce flame to medium and cook for 20mts.Stir in between and cover the lid to avoid any spills.Turn the flame to medium hi and cook till the tomatoes cook well and leaves the moisture in the tomatoes.

2.Turn off the flame and add tamarind.cover the lid and allow it to make the tamarind soft.

3.Once the tomato mixture gets cool down add methi powder and grind into smooth paste with out adding any water.

4.Heat oil in a vessel.Add mustard seeds,once it starts spluttering add cumin seeds,garlic and fry well.Add curry leaves,dry red chilli and hing.Mix well.

5.Add this seasoning to the pickle and mix well.Store the pickle into air tight container.

Cauliflower tomato curry

Ingredients

1.Cauliflower - 1 big (cut into florets)

2.Tomatoes - 3(finely chopped)

3.Salt - to taste

4.Turmeric powder - 1/2tsp

5.Red chilli powder - 1tsp

6.Maggie masala - 1packet

7.Amchoor powder - 1/2tsp

8.Biryani masala -  1 tsp

9.Ginger garlic paste - 1tsp

10.Oil - 3tbsp

11.Garam masala - 1/4 tsp

Method

1. Heat oil in a wide pan.Add onions and fry for 2mts.Add ginger garlic paste and fry 2mts.

2.Add chopped tomatoes and saute till tomatoes becomes soft.Add salt,turmeric powder,red chilli powder,biryani masala, maggie masala,amchoor powder and fry for 1mt.

3.Add cauliflower to the tomatoes and mix well till the masala coats well to the gobi.Sprinkle 3tbsps water to the cauliflower and cook in medium high flame by covering the lid for 7-8mts.Remove lid and gently stir in between.

4.Once the cauliflower gets cooked,turn off the flame.

5.Serve with rice,roti.

Tomato Pulao

Ingredients

1.Rice - 1 1/2 cup(standard cup size)

2.Tomato Puree - 1 cup +1/8 cup

3.Oil - 5tbsp

4.Bay leaf - 2

5.Green chillies - 3

6.Cloves - 3

7.Black cardamom - 1

8.Green cardamom - 3

9.Coriander powder - 1tsp

10.Red chilli Powder - 3/4 tsp

11.Turmeric Powder - pinch

12.Salt - to taste

13. Tomato - 1(chopped)

14.Onion -1 (sliced)

15.Jeera Powder - 1/2 tsp

16.Garam masala - 1/2tsp

17.Ginger garlic paste - 1tsp

18.Green peas - 1/4 cup

Method

1.Heat oil in a pressure cooker.Add bay leaves,green cardamom,black cardamom,cloves.Add sliced onions and fry for 2mts.

2.Add ginger garlic paste and cook in medium flame for 3-4 minutes.

3.slit the green chillies and add it to the onions and fry for 1 minute.

4.Add tomato puree, and cook in high flame for 1minute.when it starts boiling reduce flame to medium and add red chilli powder,salt,turmeric powder,coriander powder,jeera powder and garam masala.Finally add chopped tomato and ,mix well.

5.Turn the flame to high add washed rice, 1 1/2 cup water to the tomato mixture and pressure cook in high flame for 4mts.Reduce the flame to medium and cook for 5mts.Turn off the flame.

6.Once the pressure releases open the lid add green peas to the pulao and mix gently.Cover the lid for 15 mts.Do not turn on the flame.

7.After 15 minutes open the lid and transfer the pulao to the bowl .Serve hot with raita or your choice of side dish.

Soft idlis with tomato coconut chutney

Soft Idlis

Ingredients
1.Idli rice - 3cups
2.Urad dhal - 1/2 cup
3.Methi seeds - 1/2 tsp
4.Salt - to taste

Method:
1.Soak urad dhal ,idli rice, methi seeds in water for 4hrs.
2.Grind the dhal and rice mixture in wet grinder until it becomes soft by adding water.Add little by little water when needed .
3. The more you grind the more the idlis are softer.when the batter becomes light and fluffy transfer it to a big container for fermenting.
3.Mix salt to the batter and ferment over night or until it doubles the size.The batter will be fluffy when it ferments well.
4.Mix well the batter again.Grease the idli plate with ghee and add a spoon full of batter.
5.Add water to the bottom of the pressure cook.Arrange the plates and pressure cook with out whistle in high flame for 8mts and in medium flame for 10 mts.Turn off the stove.

6.Serve hot with idli podi or choice of your chutney.

Tomato Coconut chutney

Ingredients
1.Tomatoes - 3(medium)
2.Fresh Coconut(grated or pieces) - 3/4th cup
3.Red chillies/Green chillies
4.Salt - to taste
5.Oil - 3tsp
6.Jeera - 1/2tsp

For seasoning
1.Oil - 1tsp
2.Mustard seeds - 1/2tsp
3.Jeera - 1/2tsp
4.Curry leaves - 6
5.Hing - pinch


Method:
1.Heat 1 tsp oil in pan.Fry the red chillies/green chillies for a mt.Transfer it to the plate.
2. Add the chopped /grated coconut and fry for 2mts.Keep them a side .
3. In the same pan add remaining oil and fry tomatoes in high flame until the tomatoes becomes cook.
4.Grind the green chillies,coconut,tomatoes and jeera by adding little water.
5.Heat pan.Add oil under seasoning section.Add mustard seeds,when it starts spluttering add jeera,curry leaves and hing. Mix well in the chutney.