Every other day we struggle to find out a side dish for idly, dosa or roti and chappati. When I came across one such dish, I decided to give it a try ofcourse with improvisation.
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Tomato Kadayal - Thakkali Kadayal
Tomato rice for neivedhyams
Thakkali Thokku
A bit time consuming but worth the time spent as it is consumed very fast.
Ingredients:
Tomato - 1 kg
Methi seeds - 1/2 tbsp
Sambar Powder - 2 tbsp (I prefer to use this as I need not add coriander powder, cumin seeds powder separately)
or
Red Chilly Powder - 1 tbsp
Coriander Powder - 1/2 tbsp
Cumin Seeds Powder- 1/2 tbsp
Asafodeita - 1/2 tsp
Turmeric Powder - 1/2 tsp
Salt to taste
Gingely Oil - 1/4 cup
Method:
Boil water in a shallow vessel and immerse tomatoes in it. Close it with a lid and remove from the flame. Let it cool and grind it through a juicer jar so that only the juice remains.
Heat oil in a shallow pan, add mustard seeds and when it splutters add methi seeds and fry a little. Add asafodeita and turmeric powder and mix well. Add the tomato juice and let it boil and reduce to half. Add salt and either sambar powder or red chilly powder, coriander powder and cumin powder and mix well and let it reduce even further. When it is thick and oil floats on top remove from flame. Let it cool and store it in air tight container. Makes a great side dish for idly, dosa, chappati, roti and even curd rice.
Thakkali Thokku using green chillies
Ingredients:
Tomato - 1 Kg
Green Chillies - 2 nos
Ginger - 1/4 inch piece
Coriander Leaves - 1 bunch
Salt to taste
Gingely Oil - 1/4 cup
Mustard seeds - 1 tsp
Hing - 1 tsp
Methi seeds - 1/2 tsp
Method:
Immerse Tomato in hot water and cover it. Remove from flame and let it cool. Grind it using a juicer jar so that the seeds and skin will be drained and you will get only the extract. Grind the green chillies, ginger and washed and cleaned coriander leaves also using the same juicer jar. Mix everything together.
Heat oil in a hard bottom pan and add mustard seeds and let it splutter. Add the methi seeds and fry it a little add the asafodeita and the ground paste. Let it boil and reduce. When it is half add required salt and let it reduce even more and thicken. When the oil floats on top remove from flame and let it cool. Transfer to an airtight container and refrigerate it.
Can be used for about a week. This thokku can be added to hot rice and it will def taste like Tomato Rice without onions. If you want onions, saute onions add a few spoons of this thokku and mix well and add it to hot rice.
Tomato Pickle
During tomato season it is always make use of it and make tomato pickles and store it.
Ingredients:
Tomato - 2 kgs
Red Chilly - 200 gms
Solid hing - 1 inch piece
Methi seeds - 1 tbsp
Turmeric Powder - 1 tsp
Gingely oil - 1/2 cup
Salt to taste
Garlic pods - 24 pods
Method:
Cut the tomato into round slices and spread it in a plate or plastic sheet and dry it in sun for about a week till it becomes dry. Whenever needed soak a few slices in hot water.
Fry methi seeds and red chillies and grind them to coarse powder. Heat oil in a pan add mustard seeds and when it splitters add the tomato slices and garlic pods saute well without adding water. Add the turmeric powder, ground powder, salt and mix well. When the oil gets released out remove from flame.
Makes a good side dish for dosa or idly.
Tomato Pulav by Shripriya
Easy Tomato Soup for one person
On a rainy day if one wants to have a cup of hot soup, this can be prepared in a jiffy and had.
Ingredients:
Tomato Puree - 2 tsp
Corn flour - 1 tsp
Salt to taste
Ajinomotto - 1 pinch (optional)
Water - 1 cup
Coriander leaves - a few
Mint leaves - a few
Pepper powder - 1/2 tsp
Butter - 2 tsp
Method:
Mix tomato puree in 1/2 cup of water. Heat another 1/2 cup of water and when it starts boiling reduce the flame and add corn flour and mix well ensure that no lumps are formed. Add salt and the tomato puree mixed water. Bring it to boil. Remove from flame, add pepper powder, finely chopped mint leaves and coriander leaves. Serve hot with butter on top.
Tomato Thayir Pachadi
Tomato - 2 nos
Coconut - 1/4 cup
Green Chillies - 1 no.
Coriander leaves - a few
Curd - 1 cup
Salt to taste
Method:
Grind coconut, tomato, green chilly, coriander leaves to a fine paste.
Beat the curd a little along with salt. Add the ground paste to it and mix well. Makes a great side dish for Chappatis, Pulavs and even Rasam rice.
Can be made very easily on festival days.
Tomato Pudhina Chutney
Ingredients
1.Medium size tomatoes – 4
2.Mint leaves – Half bunch
3.Bengal gram dhall – 1 tsp
4.Split Urad dhall – 1 tsp
5.Red Chillies – 3
6.Salt to taste
7.Oil
Method
1.Clean the mint leaves
2.Add two tsp oil in a frying pan and sauté mustard,gram dhall,urad dhall and red chillies. Keep them aside.
3.Fry the mint leaves till it gets cooked. Keep them aside
4.Chop the tomatoes and fry them till they are cooked.
5.Grind the tomatoes, mint leaves and red chillies
6.Finally add the fried gram and urad dhall and grind them
Since we are adding the dhall at the end, it will give a crunchy taste.
Tomato Masala
Tomato - 1/2 kg
Onion - 2 to 4 nos depending upon the size
Sambar Powder - 1/2 tsp
Chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Bay leaf - 2 nos
Cloves - 2 nos
Oil - 2 tbsp
Salt to taste
Chat masala - 1/2 tsp (optional)
Coriander leaves - 1/4 cup finely chopped
Method:
Make a puree of tomato. Chop onions finely. In a pan add oil and when hot add bay leaf, cloves and onions. Saute them for a while. Add the tomato puree, salt, turmeric powder, pepper powder, chilly powder and mix it well. Add 1/4 cup of water to it and let it boil. When it becomes a paste like consistency, remove from flame.
Add chaat masala and finely chopped coriander leaves.
Tomato Curry Karwari Style
Ingredients:
Tomato - 6 nos
Onion - 2 small nos
Garlic pods - 8 nos
Grated coconut - 1/2 cup
Cardamom - 2 nos
Cloves - 2 nos
Cinnamon sticks - 1 no
Saunf - 1/2 tsp
Khus Khus - 1/2 tsp
Red Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Salt to taste
Oil - 1/4 cup
Method:
In a pan fry cinnamon sticks, cardamom, cloves, saunf, cinnamon sticks, garlic one by one till they emit an aroma. Cut onions and tomatoes into fine pieces. Grind the spices along with red chilly powder and coriander powder.
Grind onion, tomato, garlic and coconut to a fine paste.
In a pan heat oil and add the tomato paste and fry till it becomes golden in colour. Add the masala powder to it and bring it to a boil. Serve hot with hot rice and ghee or idly or dosa. Goes well with aloo parotta or green poori too.
Home made Tomato Ketchup Recipe
Tomato - 12 nos
Onions big - 2 nos
Red chilly powder - 2 tbsp
Salt to taste
Sugar - 1 tsp
Vinegar - 1 tbsp
Pepper corns - 2 nos
Cardamom - 1 no
Cinnamon sticks - 1 inch piece 1 no
Cumin seeds (Jeera) - 1 tsp
Method:
Make puree of Tomato. Grind onion to a very fine paste. Tie up pepper corns, cumin seeds, cardamom and cinnamon stick in a muslin cloth and keep it ready.
In a hard bottm vessel or pan add tomato puree, onion paste, chilly powder and salt. Mix well and bring it to a boil. Put the muslin cloth in the pan and immerse it so that the essence of the ingredients get into the ketchup.
Add sugar and vinegar and bring it to a boil till it becomes thick in consistency. Let it cool and remove the bag from the ketchup. Store in airtight bottle. It can be used for about a month.
Makes a great side dish for Samosas, cutlets, Tikkas and even Chappatis and dosas.
How to make Tomato sauce at home
Ingredients:
Ghee - 2 tbsp
Tomato Puree - 2 cups
Bay leaves - 2 nos
Cinnamon - 3 nos 1 inches long
Cardamom - 2 nos
Red chilly Powder - 2 tsp
Method:
Heat ghee in a flat pan. Add cardamom, bay leaves and cinnamon. Saute them till they crackle and release a fine aroma. Pour in the tomato puree slowly so that it doesnot splatter. Reduce the flame . Remove the cardamom, bay leaves and cinnamon sticks from the sauce and let it cool completely.
Store the sauce in the airtight container. Can be stored for 2 weeks. Makes a good side dish for dosa, idly, chappati and even Pizza.
Brinjal in Tomato Gravy - Side dish recipe
Brinjals - 1/4 kg
Onions - 2 nos
Tomatoes - 2 nos or Tomato puree - 1 1/2 cups
Ginger Garlic paste - 1 tsp
Chilly powder - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Coriander Leaves - 1/2 cup
Salt to taste
Oil - 2 tbsp
Method:
Chop onions finely. Slit green chillies into half. Add green chopped onions, ginger garlic paste, green chilly, chilly powder, turmeric powder, garam masala, coriander powder and salt and saute for a few mins. Add tomato puree and saute till the oil separates.
Cut the brinjals into big thin slices and add it to the pan. Add required salt and 1 cup of water and simmer the flame. Cook till the gravy thickens and the brinjals gets cooked. Remove from flame and add finely chopped coriander leaves. Serve hot with rice. Goes well with chappati too.
How to make Tomato Jam at home
Tomato - 2 kgs (firm and ripe)
Sugar - 5 cups
Lime juice - 2 tbsp
Cinnamon powder - 1 tbsp
Cloves - 4 nos
Method:
Make tomato puree out of the tomatoes. In a shallow pan add tomato puree, sugar, cinnamon powder, cloves and mix them together and bring it to boil. Reduce the flame when it boils and add the lime juice. Keep stirring till the jam thickens. Let it cool and store in air tight container.
Spicy Tomato Chutney - A travel recipe
Ingredients:
Tomato - 6 nos
Ginger - 1 inch piece
Garlic - 6 pods
Red Chillies - 8 nos
Shallots (Small Onions) - 6 nos
Salt - to tast
Oil - 3 tbsp
Mustard - 1/2 spn
Hing - 2 pinches
Method:
Grind all the ingredients except oil and mustard seeds in a blender to a very fine paste. Add oil in a shallow bottom pan and when hot add mustard seeds. When the splutter add the ground paste and cook well till the oil floats on top.
Note: Keep stirring occassionally so that the paste doesnot settle at the bottom of the pan.
Recipe to make Jain Tomato Chutney
Ingredients: Red Tomatoes - 6 to 8 nos Red Chillies - 4 or 5 Asafodeita - 1/4 tsp Bengal Gram Dal - 2 tbsp Turmeric powder - 1 pinch Oil - 2 tsp Grated Coconut - 2 to 4 tbsp (optional) Salt Mustard seeds - 1/2 tsp Urad dhal - 1 tsp Curry Leaves - few nos Cut tomatoes into fine pieces. In a pan heat oil and fry the red chillies. Add bengal gram dhal and saute till it becomes golden brown in colour (the flame should be low). Add tomatoes, turmeric powder and asafodeita. Keep stirring the tomatoes till they become soft. Remove from flame and let it cool. Grind it with coconut and salt. Temper it with mustard seeds, urad dal and curry leaves in a tbsp of oil. This goes well with Idly, Dosa, Oothappam, Idiyappam and chappati. |
Gingerly Tomato - An energizing recipe
Ingredients
Tomatoes - 4
Ginger - 1 inch piece
Sugar - 1 Tbsp
Lemon Juice - From one medium sized lemon
Ice cubes - 2
Method
Grind tomatoes along with ginger and sugar. Blend well and add the lemon juice and ice cubes. It is the best drink to have to have in summer.
Check the health benefits of ginger
Best summer drink
Fights Cancer
Helps skin glow
Tomato Pongal
Ingredients:
Rice (Raw) - 2 cups
Tomato (Banglore vareity) - 6 to 8 nos depending upon the size
Moong Dal - 1/2 cup
Green chillies - 4
Ginger - 1 inch
Clove - 1 no
Bay Leaf - 1 no
Onion - 4 medium sized
Ghee - 1/4 cup
Curry leaves - a few
Coriander leaves - 1/2 cup
Cashew Nuts - 12 nos
Method:
Pressure cook rice and moong dal with 4 cups of water for almost 5 whistles.
Cut tomato into thin slices. Slit the green chillies in the middle. Cut the onion into thin lengthy slices. In a pan add half of the ghee and add bay leaf and cloves and the add onions when the onion turns glassy add the green chillies and ginger. Add the tomatoes and salt and saute them well till the tomatoes get mashed well. Add the cooked rice and moong dal and mash well. Add curry leaves and coriander leaves (chopped finely).In the remaining ghee fry the cashew nuts till they become golden colour. Add it to the cooked Pongal.
Serve hot with Sambar
How to make Tomato Gravy - Basic Gravy Recipe
Almost all North Indian gravies use Tomato gravy as the base gravy. Once this is done adding other ingredients to it and making different kind of gravies or subjis is very easy.
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