Tag Archives: tomato

TOMATO METHI RICE (TOMATO AND FENUGREEK RICE)

I usually end up making a very simple Methi pulao every time I buy Methi. This time however decided to spice it up a little more with flavours and got the idea from Tarla Dalal’s recipe. The original recipe used brown rice, but I did not have brown rice, so used regular basmati rice instead.

tomato methi rice1

This is what you’ll need

Rice: 1 cup

Methi leaves: 2 cups (finely chopped)

Onion: 1 (finely chopped)

Tomato: 1 (finely chopped)

Garlic: 4 cloves (finely chopped)

Green chillies: 3 (finely chopped)

Coriander cumin powder: 1tbsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Cardamom: 3

Cloves: 3

Cinnamon: 1/2″ piece

Bay leaf: 1

Oil: 2tbsp

Salt to taste

Let’s get cooking

1. Wash and soak the rice in water for 15 minutes to half an hour.

2. Heat the oil in a pan and season with the whole spices (bay leaf, cardamon, cloves and cinnamon)

3. Add the onions and saute until transparent.

4. Add the green chillies and garlic and fry for a minute.

5. Mix in the chopped methi and fry for a few more minutes.

6. Add the dry powders and fry for 30 seconds.

7. Add the tomatoes and cook until they are pulpy.

8. Drain out the rice and add it to the tomato/ methi mixture, along with 2 glasses of water and salt.

9. Cover and cook until the rice is done and all the water absorbed.

10. Mix well and serve hot with raita.

tomato methi rice

Approximate preparation and cooking time: 35 minutes

Serves: 3-4

TOMATO PEPPER PRAWNS

A tongue tickling, finger licking Prawn Recipe that I found on www.sujiscookbook.com. Though the original recipe had used Kerala Tamarind (gamboge) I used tamarind instead. It was indeed delicious and very easy to make! Definitely on my list to make again!! 🙂

This is what you’ll need

For the Marinade

Prawns: 500gms

Chilli powder: 1tsp

Pepper powder: 1/2tsp

Turmeric powder: 1/2tsp

Garam masala: 1/2tsp

Salt: As required

For the curry

Red onion: 1 (sliced)

Tomatoes: 2 (finely chopped)

Garlic: 2tbsp (finely chopped)

Ginger: 1tbsp (finely chopped)

Green chillies: 2-3 (finely chopped)

Curry leaves: Few (chopped)

Chilli powder: 1/2tsp

Tamarind paste: 1tsp

Fresh pepper powder: 1/2tsp

Coriander leaves: To garnish

Oil: 4tsp

Salt to taste

Let’s get cooking

1. Clean and devein the prawns. Wash and pat dry.

2. Mix the ingredients listed under marinade, along with the prawns. Keep marinated for 15 to 20 minutes.

3. Heat half the oil in a pan and fry the marinated prawns for 3 to 4 minutes, until dry. Remove from the flame and keep aside.

4. In the same pan heat the rest of the oil and saute the ginger, garlic, green chillies, curry leaves and onions. Fry until the onions turn brown.

5. Add the chilli powder and fry again for 30 seconds.

6. Add the tomatoes and cook until pulpy.

7. Add the tamarind paste, along with a little water and cook for a couple of minutes.

8. Add the prawns, along with the salt and cook again, until the masala coats the prawns ad the mixture is think.

9. Garnish with crushed peppercorns and coriander leaves.

10. Serve hot with rice or chappatis.

Approximate preparation and cooking time: 40 minutes

Serves: 2-3

SPAGHETTI IN TRI COLOURED SAUCE

Choose your favourite sauce and devour on this tri coloured spaghetti. With everyone at home having varied tastes I came up with this recipe. Not that I pamper their taste buds to this extent always, but had a little more time to spare today than usual.

This is what you’ll need

Spaghetti: 200gms

For the spinach sauce:

Spinach: 30gms

Onion: 1 small (finely chopped)

Garlic: 2 cloves

Cream: 4tbsp

Green chilli: 1

Butter: 1tbsp

Cheese: 1tbsp

Salt and pepper to taste

For the tomato sauce

Tomatoes: 3 (chopped)

Onion: 1 small (chopped)

Garlic cloves: 2

Chilli flakes: 1tsp

Coriander leaves: 2tsp (finely chopped)

Butter: 1tbsp

Salt to taste

For the white sauce

Mushrooms: 8

Cream: 1/2 cup

Cheese: 2tbsp

Butter: 1tbsp

Salt and pepper to taste

Let’s get cooking

1. Cook the spaghetti, drain under cold water, divide into three portions and keep aside.

2. To prepare the spinach sauce blanch the spinach and then make a puree.

3. Melt some butter in a pan, add the chopped onion, green chillies and garlic. Saute for 2 minutes.

4. Add the spinach puree, along with the cream and spaghetti. Mix well.

5. Add salt and pepper as required. Dilute with milk, if too thick. Bring to a boil and keep aside.

6. For the tomatoe sauce, chop the onion, tomatoes, garlic and coriander leaves finely.

7. Melt the butter. Add the onions and garlic and fry for a few minutes.

8. Add the tomatoes and chilli flakes and cook until the tomatoes are soft and pulpy.

9. Add the spaghetti, salt and coriander leaves and heat well. Keep aside.

10. For the white sauce, slice the mushrooms and saute in butter until soft.

11. Add the cream, spaghetti, cheese, salt and pepper. Bring to a boil and keep aside.

12. Arrange a little of each of the spaghetti in the different sauces in a plate and serve hot.

Approximate preparation and cooking time: 45 minutes

Serves: 4

SPAGHETTI WITH PANEER KOFTAS

This is what you’ll need

Spaghetti: 100gms

Paneer: 150gms

Bread: 1 slice

Green chillies: 2

Coriander leaves: Half a bunch

Onions: 2

Tomato puree: 1 cup

Ginger: 1/2″ piece

Garlic: 3 cloves

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Garam masala: 1/2tsp

Olive oil: 2tsp

Sunflower oil for frying

Salt to taste

Let’s get cooking

1. Cook the spaghetti in boiling water to which a little oil and salt has been added. Drain under cold water and keep aside.

2. Chop the onions, tomatoes, ginger, garlic, green chillies and coriander leaves finely.

3. To prepare the koftas powder the bread slice in a mixer to get breadcrumbs.

4. Grate the paneer in a bowl. Add half of the chopped coriander leaves, green chillies, bread crumbs and salt. Knead well, shape into small balls and deep fry in hot oil. Drain on a kitchen towel and keep aside.

5. To prepare the sauce, heat the olive oil in a pan. Add the onions, green chillies, garlic and ginger. Saute until the onions turn transparent.

6. Add the chopped tomatoes, chilli powder and turmeric powder. Cook until the tomatoes become pulpy.

7. Add the salt, coriander leaves and garam masala and bring to a boil.

8. Just before serving add the paneer koftas into the suace, pour over the spaghetti and serve hot.

Approximate preparation and cooking time: 1 hour

 

 

 

TOMATO DHOKLA (STEAMED TOMATO FLAVOURED DUMPLINGS)

This is what you’ll need

Chana dal: 1 cup (soaked overnight)

Ginger: ½ “piece

Green chillies: 3

Yogurt: Âľ cup

Sugar: ÂĽtsp

Turmeric powder: ½tsp

Tomato: 1 big (blanched and pureed)

Fruit salt: 1 packet

Mustard seeds: 1tsp

Hing: ½tsp

Coriander leaves: Few

Oil: 2tbsp

Salt to taste.

Let’s get cooking

1. Coarsely grind the chana dal with the yogurt, ginger and green chilles.

2. Add the salt, turmeric powder and sugar. Leave for 2 hours.

3. Just before steaming add 1 packet of the fruit salt and the tomato puree.

4. Pour into two vessels and steam in the pressure cooker.

5. Keep the mustard seeds and hing seasoning ready.

6. When dhokla is cooled and cut into 2 inch cubes, take 2tbsp of seasoning and pour over the dhokla.

7. Garnish with coriander leaves and serve with green chutney or sweet chutney.

Approximate preparation and cooking time: 30 minutes, excluding soaking and ferementing time

Dietician’s Note

Bengal Gram dals have a great taste, highly nutritious and rich in protein, calcium, iron and vitamins.

Chana dal or Bengal gram dal is rich in dietary fibre, which is very necessary for those people with high cholesterol levels since it can help prevent formation of plaques in blood vessels and arteries by lowering the amount of cholesterol in blood streams.

Chana dal is also a safe option for diabetes patients since it has a lower glycemic index. It is the fiber in Channa dal that reduces the time taken for its digestion.

It takes a long time to digest cooked chana dal. This principle is used in the weight loss programs. Besides dhoklas are steamed, hence ideal for weight loss diets.

GARLIC AND TOMATO BREAD

 

This is what you’ll need

Baguette: 1

Tomato: 1

Garlic: 2 flakes

Red Chilli: 1

Salt and pepper to taste

Let’s get cooking

1. Cut the baguette into 2″ thick slices.

2. Grind the tomato to a puree along with the red chilli and garlic flakes.

3. Add the salt and pepper.

4. Spread a little of this puree onto each slice of baguette.

5. Heat in an oven for 5-7 minutes at 180 deg C.

6. Serve hot with pasta and vegetables

Approximate preparation and cooking time: 15 minutes.

TOMATO BHAAT (SPICED SEMOLINA)

This is what you’ll need

Rava (semolina): 1 cup

Tomatoes: 2

Green chillies: 2

Mustard seeds: 1tsp

Curry leaves: Few

Udad dal: ½tsp

Turmeric powder: 1/4tsp

Sugar: 1/4tsp

Lemon juice: 1tsp

Boiling water: 2 cups

Coriander leaves: Few

Salt to taste

Ghee: 3tsp

Let’s get cooking

1. Chop the tomatoes and coriander leaves finely. Slice the green chillies .

2. Heat the ghee in a pan. Season with the mustard seeds, udad dal, green chillies, and curry leaves.

3. Add the turmeric powder along with the chopped tomatoes and cook until pulpy.

4. Add the semolina, salt, sugar and fry for 3-4 minutes.

5. Add the boiling water and cook until thick and almost dry.

6. Cover and keep for 2-3 minutes.

7. Serve garnished with chopped coriander leaves and lemon juice.

Approximate preparation and cooking time: 20 minutes.

Dietician’s Note

Semolina, contains several important B  vitamins, contains no fat or cholesterol and is very low in sodium.

It is also said to have a low glycemic index, meaning that it is digested and absorbed at a slower rate in the stomach and intestines. This property makes it particularly important for those wanting to weight as well as for diabetics to maintain blood sugar control.  Slower digestion and absorption helps to prevent rapid fluctuations in blood glucose levels.

 

 

TOMATO RICE

This is what you’ll need

Rice: 1 cup

Onion: 1

Green chilli: 1

Tomato puree: 3/4 cup

Cumin seeds: 1tsp

Chilli powder: 1tsp

Turmeric powder: ½tsp

Ginger garlic paste: ½tsp

Garam masala: ½tsp

Kasuri methi: 1tbsp

Whole spices

Salt to taste

Oil

Let’s get cooking

1. Wash the rice and cook with salt and the whole spices. Keep aside.

2. Slice the onions and green chilli.

3. Heat the oil in a pan and season with cumin seeds.

4. Add the onions and green chilies and saute until brown.

5. Add the ginger garlic paste and fryfor 2 minutes.

6. Add in the chilli powder, turmeric powder and kasuri methi.

7. Add the tomato puree, salt and let the puree cook.

8. Mix in the cooked rice, garam masala and cook for 3-4 minutes.

9. Garnish with coriander leaves and serve hot with raita.

Approximate preparation and cooking time: 30 minutes.

Serves: 4

 

 

 

 

 

TOMATO CHEESE MACARONI

This is what you’ll need

Tomatoes: 250gms

Macaroni or any pasta: 100gms

Cheese: 100gms

Onions: 2

Chilli powder: 1tsp

Butter: 1tbsp

Salt and pepper to taste

Let’s get cooking

1. Preheat the oven at 175deg C.

2. Cook the pasta and drain through cold water.

3. Blanch the tomatoes. Peel and cut into small pieces.

4. Chop the onions.

5. Heat the butter in a pan and fry the onions until golden brown.

6. Add the tomato, salt, pepper, chilli powder and macaroni.

7. Remove from the flame and add half the grated cheese.

8. Pour the mixture in a pyrex bowl and top with the remaining cheese.

9. Bake in an oven for 15 to 20 minutes until the top is golden brown. Serve hot.

Approximate preparation and cooking time: 45 minutes

 

TOMATO PICKLE

This is what you’ll need

Tomatoes: 1½kg

Vinegar: 2 vatis

Garlic: 1vati

Methi seeds: 1tsp

Turmeric powder: 1tsp

Ginger: ½ vati

Green chillies: ½ vati

Curry leaves: 10-15

Chilli powder: ½tsp

Salt and sugar to taste

Oil: 5tbsp

Let’s get cooking

1. Wash and chop the tomatoes into medium sized pieces.

2. Roast the methi seeds and powder.

3. Finely chop the green chillies, ginger and garlic

4. Grind ½ a vati of garlic along with ½ a vati of vinegar and 1tsp of turmeric powder to a paste.

5. Heat the oil in a pan. Add the curry leaves along with the garlic vinegar paste. Cook on a high flame until the colour changes.

6. Add the tomatoes and mix.

7. Add the ginger, rest of the garlic, green chillies. Let it cook.

8. When the water starts separating, add the salt and the rest of the vinegar.

9. Add the sugar and chilli powder and methi powder. Cook well, until oil separates.

10. Once cool, store in the fridge. Use as an accompaniment or even as a sandwich filling.

Approximate preparation and cooking time: 40 minutes

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