Tomato Rasam

Tomato Rasam in Marathi



Time: 40 to 50 minutes

Serves: 3 to 4 persons



Ingredients

3 medium tomatoes, finely chopped

1/4 cup toor dal

3 cups plain water

For tempering:- 1 tbsp oil, 2-3 pinches mustard seeds, 1/4 tsp hing, 1/8 tsp turmeric powder, 2 dried red chilies (broken), 1/2 tsp urad dal, 15 to 20 methi seeds, 2 cloves of garlic (crushed), 1 spring of curry leaves.

10 to 12 black pepper, crushed

1 green chilies, chopped

1.5 tsp coriander powder

1/2 tsp cumin powder

2 tsp tamarind

Salt to taste



Method:

1) Pressure cook toor dal by adding 2 cups water. Once toor dal is cooked, drain and save the water. Squeeze out water from dal too.

2) Add 1/2 cup hot water in tamarind. Let the tamarind soak in for 10 minutes. Then squeeze the tamarind and get the juice.

3) Mix 2 cups plain water and 2 cups dal water into a saucepan. Bring it to a boil. Add chopped tomatoes, green chili and half of tamarind juice. Simmer for atleast 20 minutes or until tomatoes soften and mashed up.

4) Heat oil in a tadka pan. add urad dal, methi seeds. Wait till color turns to light brown. Add garlic, and red chilies. Add mustard seeds, hing, turmeric and curry leaves. Pour this tadka over rasam.

5) Add salt, crushed pepper, coriander powder and cumin powder. Boil for atleast 10 to 15 minutes.

Check the taste and adjust the spices. Add some tamarind juice if sourness is required.



Serve hot with rice or have it as a soup.



Tips:

1) Use nicely ripe red tomatoes.

2) If you don't like chunky rasam, puree 2 tomatoes instead of chopping.

3) Rasam should be spicy. However, to make it subtle, reduce the amount of black pepper.

4) Flavors intensify (in good way), if you serve rasam after couple of hours.

Tomato Rice

Tomato Rice in Marathi

Serves: 2 persons
Time 10 to 15 minutes

Ingredients:
2 cups cooked Rice (basmati)
2 big juicy red tomatoes, finely chopped
3 to 4 big garlic cloves, roughly chopped
2 tbsp ghee or oil, 2 pinches cumin seeds, 1/8 tsp hing, 2 green chilies, 1 spring of curry leaves
Salt to taste
chopped cilantro for garnishing

Method:
1) Heat ghee into a pan. Add garlic and cook over high heat. Stir continuously. Saute garlic until edges become brown.
2) Once garlic cooks nicely, add cumin seeds, hing, green chilies, curry leaves. Fry for 15 to 20 seconds.
3) Add chopped tomatoes and salt. Cover and cook over high heat, stir occasionally. Let tomatoes become completely mushy.
4) Mix in the rice and toss well. Rice should get coated with sauteed tomato. Cover pan and cook for couple of minutes over medium-low heat.
Garnish with cilantro and serve hot.

Tips:
1) dried Red chilies can be used instead of green chilies
2) Garlic should get nicely brown (do not burn). Raw flavor of garlic doesn't taste good.
3) Choose good quality, red, fully riped and juicy to get tomato flavor.
4) You may add garam masala in the recipe. However, garam masala overpowers flavor of tomato.

Tomato Pasta sauce

Tomato Pasta Sauce in Marathi

Yield: 1 cup Pasta Sauce
Time: 35 minutes.

Ingredients:
6 Tomatoes
2 tbsp readymade tomato paste
3 tbsp Olive Oil
4 big garlic cloves, thinly sliced
1/4 cup Onion, chopped
1/2 tsp Red chili powder
1 tsp dry Oregano, powdered
2 pinch Black pepper
Salt to taste
How to make Pasta?

Method:
1) Halve each tomato. Take a baking tray, grease with 1 tbsp olive oil. Place tomato halves, cut side down. Sprinkle sliced garlic all over tomatoes.
2) In other small baking bowl mix very little olive oil and sliced onion. Preheat oven 400 F bake tomatoes and onion for 15 minutes. Keep both bakewares on the middle rack. Keep eye on it.
3) After 15 to 17 minutes tomato will become little mushy and onion-garlic will change little color. Let them cool down. Then puree only in the grinder.
4) Heat a pan, add olive oil, add red chili powder and Onion. Saute for a minute, add tomato mixture and stir. Then add tomato paste and stir nicely. Simmer for 10 to 15 minutes.
5) When sauce become thick, add oregano and salt. Cook for 2 more minutes and remove from heat.

Note:
1) Tomato paste gives nice color to Pasta sauce. If you don't have tomato paste, use little tomato ketchup (It shouldn't be too sweet). However, tomato ketchup may give little sweet taste to the sauce.
2) If you can't find oregano, use basil or thyme. Pasta will get that particular flavor.

Tomato Carrot Koshimbir (Maharashtrian Salad)

Carrot and Tomato Salad in Marathi

Serves: 2 to 3 persons

Ingredients:
1 cup grated Carrot (2 medium Carrots)
1 medium Tomato, finely chopped
2 small Green Chilies
2 tbsp Cilantro, finely chopped
2 tbsp Roasted peanuts powder, coarse
1 tsp Lemon juice
Pinch of Asafoetida
1/2 tsp Cumin seeds
1 tsp Ghee
1 tsp Sugar, or to taste
Salt to taste

Method:
1) Take a bowl, add grated carrots and chopped tomato. Take another bowl, add finely chopped green chilies and little salt to it and crush with fingers or spoon. Add and mix it with carrots and tomato. (Note 1)
2) Now add peanuts powder, lemon juice, cilantro, salt and sugar. Mix nicely with the spoon.
3) Heat Ghee in a small saucepan, add Asafoetida and Cumin. Stir for 5 seconds with the spoon and immediately pour it over Salad. and mix nicely.
Serve as salad and side dish in the meal.

Note:
1) Another method of adding green chilies is, add chopped chilies into hot Ghee, with cumin. Stir for 10 seconds and pour it into Salad. This will help to spread hotness of chili evenly into salad.
2) Make this salad more healthy by skipping Ghee seasoning (Step 3). To give cumin flavor, sprinkle little cumin powder.

Labels:
Carrot and Tomato Salad, Carrot salad, Tomato Salad, Indian salad, Koshimbir, Kozambari

Tomato Chutney

Tomato Chutney in Marathi

Serves: 4 people (1/2 cup)

Tomato Chutney goes great with Dosa, Uthappa.


Ingredients:
3 medium Tomatoes (Know more: health benefits of Tomato)
4 tbsp Peanuts
2 tsp Urad Dal
1 tbsp Oil
1/8 tsp Asafoetida
1/4 tsp Mustard Seeds
5 to 6 dry Red Chilies
1/2 tsp Sugar
Salt to taste

Method:
1) Heat Oil, add Mustard seeds and Let them crackle. Add Asafoetida powder and peanuts. Turn the heat on medium low. Saute peanuts until they start changing color.
2) Add Urad dal and saute until color changes to brown. Add red chilies and saute for 10 to 15 seconds. Now put in chopped Tomatoes, cover and cook for 2 to 3 minutes or until tomatoes become mushy.
3) Turn off the heat and let the mixture cool down for about 15 minutes. Now put this mixture, salt and sugar in the grinder. Grind to fine paste. Do not add water while grinding.

Serve this Chutney with Idali, Dosa or Uthappa. Also see Onion Chutney

Pizza Sauce

Pizza Sauce in Marathi

Ingredients:
2 Big Tomatoes, Red
¼ tsp Red Chili Powder
½ tsp Sugar
1 small stick of Cinnamon
½ tsp Ginger-Garlic Paste
Salt to taste

Method:
1) Wash tomatoes. In a deep pan add tomatoes and enough water to cover tomatoes. Boil tomatoes for 5 minutes. Turn off heat and cover pan for 5 minutes.
2) Peel and deseed and purée tomatoes.
3) In a nonstick pan, add tomato puree, Red Chili Powder, Sugar, Cinnamon, Ginger-Garlic Paste and Salt. Stir on low heat for about 10 minutes. Once sauce is ready, remove Cinnamon stick.

Pizza Base Recipe

Paneer Pizza Recipe

Quick Bread Pizza Recipe

Labels:
Tomato Pizza Sauce, Homemade Pizza Sauce, Indian style Pizza sauce

Tomato Sabzi

Tomato bhaji (Curry)

Ingredients:
2 medium Tomatoes, finely chopped
½ cup chopped Onion
1 tbsp Oil
For Tempering: ¼ tsp Cumin seeds, pinch of Asafoetida, 1/8 tsp Turmeric Powder, 2-3 Curry leaves
2-3 Green Chilies, finely chopped
½ tsp Ginger paste
1 tsp Jaggery
Salt to taste
1 tbsp Cilantro, for garnishing




Method:
1) Heat a wok; add oil. Let oil become hot. Then temper with Cumin seeds, Asafoetida, Turmeric, curry leaves and green chilies. Add Ginger paste and sauté for few seconds. Then put chopped Onion and sauté. Let it cook until translucent. Add little salt while sautéing Onion.
2) Once onion is cooked, add chopped Tomatoes and stir well. On medium heat, let the tomato cook.
3) Add Jaggery once Tomato is half done. Mix nicely and let it cook for a while. Add salt if required. Garnish with Cilantro
Serve Tomato curry with hot Chapatis.

Labels:
Tomato Curry, Indian Tomato Curry, Tomatochi bhaji, Sweet and sour tomato curry.

Tomato Omelette

Tomato Omelette

Omelette without eggs.
Ingredients:
3 Cups chopped Tomatoes
1 to 1 and half cup finely chopped Onion
2 cups Rice Flour
1/2 cup Chickpea Flour (Besan)
2-3 green chilies finely chopped or red chili powder to taste
3 Garlic Flakes (Optional)
1/2 cup chopped cilantro
1 tbsp Turmeric powder
1 tbsp Cumin Powder
1 tsp Asafoetida Powder
1/4 cup Vegetable Oil or butter
Salt to taste

Method:
1) Sift Rice Flour and chickpea flour together. Add water and make medium thick paste. Remove all the lumps.
2) Then add Turmeric Powder, asafoetida powder, cumin powder, chopped tomatoes, chopped onion, chopped chilies and garlic paste, chopped cilantro and salt to taste. Mix all very well.
3) Heat the pan and put the heat on medium. Grease the pan surface with oil.
4) Pour a spoonful batter in the pan. Spread with the spoon or with clean wet hand and make round medium thick omelette. Pour 1 tbsp oil around the edges. Cover the pan with lead and let it cook. 5) Once the one side is done. Flip the omelette to other side and let the other side cook.
Serve hot with green chutney or tomato ketchup with slice bread.

This is anytime food, served in restaurants for breakfast as well as snacks. I have seen great variations in the recipe from thin crispy version (south India) to thicker, all Besan version of Mumbai. This recipe is very near to what you get in typical Mumbai Udipi restaurants.

Labels:

Mumbai Food, Bombay tomato omlette, Vegan omlette, Veggie Omlette

Tomato Soup

Tomato Soup

Ingredients
½ kg tomatoes
1 tbsp Rice Flour (to make soup thick)
2 bay leaves
1 tsp cumin Seeds
½ tsp cumin powder
1 tsp red chili powder
1 tbsp ghee
Asafoetida
1 ½ tsp sugar
Salt to taste
Cilantro for garnish

Method
1) Cook Tomatoes in a pressure cooker. 3 whistles should do fine to cook tomatoes. Cool and the peel the skin off.
2) Mix rice floor in 1/2 cup of water without lumps.
3) Add rice floor mixture, chili powder, sugar and salt with tomatoes in a blender. Make tomato puree. Strain it to remove the seeds and tomato skin. Add water to make soup from the puree.
4) Add Cumin powder and bay leaves to the soup. Take the soup to the pot and boil over medium heat.
5) Heat ghee in a small pan for tempering. Add cumin seeds and Asafoetida. Once the seeds start spluttering, add it to the soup. Mix it and simmer over low heat for 2-3 minutes
6) Garnish with Cilantro and serve hot.

Note:
1) To give nice cumin flavor, add cumin seeds while cooking Tomatoes in a pressure cooker.
2) Use bay leaves only while soup is boiling, later remove them.
3) Use fresh cream while serving if you like.

Green Tomato Curry

Green Tomato Curry

Ingredients:
2 Green Tomatoes, cubed (1 inch)
1 medium Onion, finely chopped
2 tbsp Dry Coconut Powder
1 tbsp Besan (Chickpea flour)
1 tsp Ginger Garlic Paste
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Tamarind Pulp
For tempering: Oil, ¼ tsp Mustard Seeds, ¼ tsp Cumin seeds, ¼ tsp Asafoetida powder, ½ tsp Turmeric Powder
1 & ½ tsp Red chili Powder
Finely chopped cilantro for garnishing
Salt to taste


Method:
1) In a wok, heat 1 tbsp oil, add Ginger Garlic Paste, Besan and Coconut, sauté until you sense nice aroma of Ginger garlic and Besan. Now add chopped onion and sauté until it is cooked. Let the sautéed mixture cool down. Then put it into grinder, add little water and grind to smooth paste.
2) In a wok, heat 2 tbsp oil. Temper with Mustard seeds, Cumin seeds, Asafoetida Powder, Turmeric Powder, Red chili powder. Pour the paste we have prepared in step 1. Add little water if needed. Bring it to boil. Add Coriander-Cumin Powder and Tamarind Pulp. Then add diced tomato. Cover the wok and let it cook on medium heat. Add salt to taste. Once tomato is cooked, garnish with Cilantro and serve hot with Chapati.

Note:
1) If you want to make this curry more spicy, then add Curry Masala or Garam Masala.

Labels:
Tomato Curry, Tomato curry recipe, Green tomato curry, spicy curry recipe