Tomato Jaipuri

Last week when the family was here, we had been to our favorite restaurant in KL. The Bombay Palace!! Never have we noticed the Tomato Jaipuri on the menu. So when we fell in love with the dish, I had made up my mind to try it out at home. Its a dish that can be tagged "Fragile - Handle With Care". You heard me right...Fragile, because of the tendency of tomatoes. It takes not even half a minute to overcook it. Yep...I did overcook a batch of tomatoes and had to try it out with fresh ones again to get it right. Now off to the recipe!!

Gazpacho

Gazpacho, is a cold Spanish tomato based vegetable soup. I tried it with tomato, bell peppers and cucumber with. It was awesome. I guess it tastes great, even when its hot.

Ravioli With a Twist

Ravioli is a filled pasta, similar to indian gujiyas or chinese wontons, but the preparation is diffferent. Usually the stuffing is meat and italian herbs. I tried ravioli with spinach filling and indian spices and topped it with arrabiatta.

Tomato Vatha Kozhambu

Vatha Kozhambu ideally is to be made using vathal's (dried items). Be it sundakkai, manathakkali or any other vathal. But this one is different. Its made of ripe tomatoes. Its tangy and my MILs authentic. Every time she prepares this its the same yummy taste. 

Ingredients
Tamarind - lemon sized ball (optional)
Ripe Tomato - 1 or 2 (depending on the tanginess and juice)
Green Chili - 2
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Gram Dal - 1 tsp
Asafoetida - 1/2 tsp
Sambar Powder - 1 1/2 tsp
Rice Flour - 1 tsbp (optional)
Jaggery - 2 tsp (grated, optional)
Salt to taste
Gingelly Oil for cooking

Method
Soak tamarind in hot water for 15 minutes and prepare a thick extract.
Heat oil in a pan, add fenugreek seeds, mustard seeds and once it splutter; add gram dal, asafoetida, green chilies, chopped tomatoes and saute.
Add tamarind extract, sambar powder and salt and allow to boil.
Once the raw smell is gone , dissolve rice flour in a glass of water and add it to the vatha kozhambu along with some grated jaggery. Rice flour helps thicken the gravy, so add it only if your vatha kozhambu is too watery.
Serve hot with rice and thengai pota kari (boiled vegetable with coconut garnish)

Im sending this recipe to Dish it out by Reva and Vardhini

Bon Appetit!!
Rudra

Tomato Rasam

I was not knowing what rasam to make today and ended up taking the minimalistic approach making this simple tomato rasam.

Ingredients
Tomato - 1
Rasam Powder - 1 tbsp
Pepper Powder - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Corainder leaves - a little
Salt to taste
Ghee for seasoning

Method
Blanch tomatoes, peel their skin and mash it. Add two cups of water and mix well.
In a pan, add the tomatoes, rasam powder and salt and allow to boil for 10 minutes.
Once the raw smell is gone, add some water. Cook on low heat.
As froth appears all over the top, add pepper powder and switch off the heat.
Heat ghee in a pan, add mustard seeds and once it splutters add cumin seeds and add this to the rasam.
Garnish with corainder leaves and you tasty rasam is ready.

Bon Appetit!!
Rudra

Tomato Cheese Pulav

This one is from my SIL. Her daughter is a fan of this tomato cheese pulav. I got the recipe from her and prepared this for our lunch. Its a one pot meal, so gets done in a jiffy.

Ingredients
Raw Rice - 2 cups
Tomato - 2
Onion - 1
Garlic - 2 or 3
Garam Masala - 1 tsp
Chili Powder - 2 tsp
Sugar - 1/2 tsp
Mint Leaves - a little
Cheese to garnish
Salt to taste
Oil for cooking

Method
Boil and peel tomatoes. Mix it with enough water to cook the rice and whisk it.
Heat oil in a pan and add onions, garlic and saute till its crisp.
Add garam masala, chili powder, salt, sugar, rice and mix well.
Add tomato juice and some more water if necessary and pressure cook.
Once cooked and pressure subsides, add grated cheese and fresh mint leaves, and close the lid.
Garnish with fried onion and serve hot with onion raitha.

Im sending this recipe to My Culinary Creations's Rice recipes


Bon Appetit!!
Rudra

Tomato Thokku

Tomatoes are yummy indeed. One of my favorite!!! Its a very handy one as it can be a side dish to chapathis, puris, pongal, idlis , dosas anything, even with rice. You can store this and use it for a couple of days as well. My family loves this recipe prepared by my FIL.

Ingredients
Tomato - 12 (medium sized)
Mustard Seeds - 1/4 tbsp
Fenugreek Seeds - 1/2 tbsp
Red Chilli Powder - 3 tbsp
Asafoetida - 1/4 tbsp
Salt to taste
Gingelly Oil for cooking

Method
Heat generous amount of oil in a kadai. Add fenugreek seeds and saute for a minute.
Add mustard seeds, once they splutter add asafoetida.
Now add the diced tomatoes and saute for 3-4 minutes on high flame.
Add red chilli powder and salt and stir well. Let it simmer for 15 - 20 minutes.
Once all the tomatoes are mashed and oil separates switch to a high flame and stir for 5 minutes.
Garnish with coriander leaves.

Bon Appetit!!
Rudra

Onion Tomato Chutney

This is one of my all time favorites. Goes along with anything - idlies, dosas, chapathis, parathas, upma. And moreover my mom-in law is the bestest when it comes to onion chutney.

Ingredients
Onion - 4 medium sized
Tomato - 4 medium sized
Red Chillies - 7
Cumin Seeds - 1/4 tbsp
Mustard Seeds -1/2 tbsp
Urad Dal - 1/4 tbsp
Tamarind - small ball (optional)
Curry Leaves - a few
Salt as required
Oil for cooking

Method
Heat oil in a kadai and add the cumin seeds and red chilies.
Add chopped onion and fry till they turn translucent.
Then add chopped tomatoes,tamarind and curry leaves and saute.
Once they turn mushy remove from the heat and allow them to cool.
Grind them to a paste.
Again heat some oil in the kadai and add mustard seeds. Once they splutter add urad dal and saute till it turns golden.
Add the paste and stir till excess oil comes on the top.
Serve with hot idlies and dosas.

Bon Appetit!!
Rudra

Tomato Rice

This one is my athai's special. I always used to wonder how such a simple yet wonderful dish is prepared. Tried it a couple of days back.

Ingredients
Basmati Rice - 2 cups
Ripe Tomatoes - 6/7 medium sized
Onion - 2 medium sized
Peas - 1/2 cup
Fried Bread - 10 crumbs
Peanuts - 1/2 cup
Chili Powder -1/2 tbsp
Turmeric Powder - 1/2 tbsp

Salt as required

Oil for cooking
For the seasoning

Mustard seeds - 1/4 tbsp
Urad dal - 1/4 tbsp
Chana Dal - 1/4 tbsp
Cinnamon - 2 small sticks
Bay leaf - 1/2


Method
Soak Basmati Rice for 5-10 minutes and drain the water. Pressure cook rice.
Heat oil in a kadai, add mustard seeds and once it splutters; add the other ingredients for seasoning.
Add chopped onions and saute till it turns translucent.
Add peanuts and saute for a few more minutes.
Then add finely chopped tomatoes, turmeric powder, chili powder, asafoetida and salt.
Cook till oil separates.
Add cooked rice to the gravy and mix well.
Garnish with coriander leaves and mint leaves and fried bread crumbs. Serve hot with papads or raita.

Bon Appetit!!
Rudra