Tomato Ketchup

My Daughter 'Sara' loves Tomato ketchup like anything. She like to have ketchup in her every meal. Store bought Ketchup has lots of preservatives. So I decided to do it myself. My mother used to do this recipe when we were kids. So history repeats itself. Now It's my turn :-). Very easy to make recipe. First I made it with half Kg. Tomatoes. Now next time going to make at least 2-3 kgs. of tomatoes.

Ingredients

Tomatoes: 1 Kg

Garlic cloves: 10-12.

Ginger - 1" inch

Onion: 2 medium size.

Pepper - 12-15

Cinnamon - 1" stick

Cardamom- 6-7

Cloves - 7-8

Red chilli powder - 1teaspoon

Cumin seeds - 1 teaspoon

Vinegar - 1/2 cup

Sugar: 5 tablespoon

Salt to taste

Procedure

Make Slices of onions. Wash and cut tomatoes into big pieces. Now except Vinegar, sugar & salt put everything in a pressure cooker, Add 5-6 tablespoons of water. Cook it for 1-2 whistles. After that cool it completely. Make a fine paste of this cooked tomato mixture. Strain it with a stainless steel strainer. Now transfer it to heavy bottom pan. Add sugar, salt & vinegar. Mix it properly. Put it on gas flame on simmer. You have to stir it in between. It will take at least half an hour to become the mixture thick. Check the consistency of the sauce. It should not be very loose in texture. Cool it and store it in a glass jar. It tastes actually as store bought Ketchup. And that to fresh one with no preservatives.

 

 

 

Tomato Omelet

One of my favorite breakfast… Tomato omelet with bread & butter. I think in most of the Maharashtrian people knows about this Veg omelet. Some people called it as 'tomatoche Dhirde' that means tomato pancake. My Aai adds not only besan for this but also rice flour and whole wheat flour to make this healthy. So anybody who doesn't know about it must try this vegetarian omelet in Shravan. The important thing is you should eat it when it is hot.



Ingredients

Tomatoes - 2-3

Gram flour (besan) - 1/2 cup

Rice flour - 1/4 cup

Whole wheat flour - 1/4 cup

Onion sliced - 1 medium

Grated ginger - 1 inch

Garlic - 4-5 cloves

Red chilli powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Ajwain - 1/4 teaspoon

Chopped coriander - 2 teaspoon

Oil - 2-3 tablespoon

Salt to taste.

Procedure
Cut tomatoes in 3-4 pieces. Now grind tomatoes , onion, ginger, garlic in the mixer to a fine paste. Take the paste in a big bowl and add all the three flours. Then chilli powder, turmeric powder, ajwain, salt, chopped coriander and mix it nicely. Now the consistency of the batter should be like slightly thick than the dosa batter. Now heat a non stick tava. It should not be very hot. Grease it with 1/4 teaspoon of oil. Pour a ladle full batter and spread it in circular direction like dosa. It should not very thin or very thick like pancakes. Keep a lid on it and let it cook. Now turn it and cook it from other side. It should have slightly brown colour. Serve hot with brown bread and butter. The combination tastes amazing.

 


 
This goes to Pj's Healing foods Tomato and Siri's Healing foods

 

Tomato

Nachos with Salsa

Nachos or corn chips are a very quick and easy Mexican starters. It is mainly serve with salsa. Nachos are made from Maize flour and all purpose flour but this time I tried with whole wheat flour. The taste is same. When I read about the combo event by Pari, immediately nachos salsa combination came into my mind:)

Ingredients

For Nachos

Maize flour (Makai ka ata) - 1cup

Whole wheat flour (Gehun ka ata) - 1/2 cup

Oregano - 1 teaspoon

Red chili powder - 1/2 teaspoon

Hot oil - 1 tablespoon

Salt to taste

Oil for deep frying

For Salsa

Tomatoes - 3 medium

Onion - 1 medium

Capsicum - 1

Green chilli - 2

Chili Powder - 3/4 teaspoon

Oregano - 1/2 teaspoon

Lime juice - 1 teaspoon

Salt to taste

Procedure

For Nachos

Combine all the ingredients and knead a soft dough using water. Keep aside for half an hour. Make smal balls of the dough. Roll out ball like thin roti. Cut each roti in 8 triangular pieces. Prick slightly with the fork. Deep fry on medium flame. After it gets cool store it in a airtight container.

For Salsa

Blanch tomatoes for 10 sec. Immediately put under cold running water. Remove the skin of tomatoes. Deseed tomatoes and finely chop it. Pierce the capsicum with the fork and keep over the flame for 1-2 minutes. Remove the burnt skin and chop finely. Chop onion and green chilli very finely. Now combine all the ingredients. Mix nicely. Keep it in fridge.

Serve crispy Nachos with crunchy Salsa

This goes to 'THE COMBO EVENT' by Pari of foodelicious

Tomato Rice

One more new variety of rice that I learned after shifting to 'Namma Bengaluru' is Tomato Rice. Awesome taste of tomatoes and other spices used. Very quick to make and tastes awesome with curd.

Ingredients

Cooked Basmati Rice - 1 cup

Tomatoes - 2

Onion - 1

Garlic - 2-3 cloves

Ginger - 1 inch

Garam Masala/ Pulav Masala - 1 teaspoon

Salt to taste

For Tempering

Oil - 2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - 1/8 teaspoon

Turmeric powder - 1/4 teaspoon

Red dry chilli - 1/2

Curry leaves - 2-3

Grated coconut & Chopped coriander for garnishing

Procedure

Heat oil in kadai add tempering ingredients. Then add chopped garlic and ginger. Now add chopped onion and saute till it becomes slightly brown. Then add finely chopped tomatoes. Saute it for 1 minute. Add masala and salt and mix it. (I generally add a pinch of sugar for taste as wel.) When tomatoes cooked properly and get mashed add cooked rice and mix wel. Garnish it with coconut and coriander. Serve with fresh curd.

My contribution for Anita's Kitchen's first event 'Annam Parbramha Swaroopam'

Tamatar Dhaniye ka shorba

It's raining heavily from last 5-6 days. You can expect rain any time in Bangalore. But this time it was very heavy. The weather is very cool. Both me and my husband was having cough and cold. So soup is a best option in evening time. Some days before we had 'Tamatar Dhaniye ka shorba' in Umerkot restaurant. It was awesome. I tried this on this Sunday eve. Really we felt better … clear throat after having it. It's a tomato soup with lush flavor of fresh coriander leaves and spices.

Ingredients

Chopped Tomatoes - 4 (Medium)

Chopped Onion - 1 (Medium)

Grated Carrot - 1 (Small)

Green chilli - 1-2

Chopped Ginger - 1 teaspoon

Chopped Garlic - 7-8 cloves

Black cardamom (badi elaichi) - 1

Cinnamon (dalchini) - 1" stick

Bay leaves (tej patta) - 1

Black pepper (Kali miri) - 6-7

Besan - 1 tablespoon

Garam masala - 1/2 teaspoon

Chopped Coriander leaves -1/2 cup

Chilli powder - 1 teaspoon

Turmeric powder -1/2 teaspoon

Cumin seeds - 1 teaspoon

Coriander powder - 1 teaspoon

Butter - 1 tablespoon

Salt to taste

Procedure

Heat the butter in a pan on medium heat; add cumin seeds, cardamom, cinnamon stick, and bay leaves; stir. Then add ginger, garlic and saute it . Add turmeric powder. Now add onion and fry till it changes colour to slight brown. Then add carrot and mix it. Now add tomato and saute it till tomatoes cooked neatly. Add besan and mix properly. This is for thickness. Now add all remaining ingredients. Add sufficient water and bring the mixture to the boil. Cover and keep on simmer for 10-15 minutes. Remove from heat and strain into a separate bowl using a soup strainer. Serve hot with garnishing of coriander leaves.

Tried and Tasted - Gingered Tomato Sauce

When I read about the Tried and Tasted – Lisa's Vegetarian Kitchen event, I was going through Lisa's blog and was confused about selecting the recipe. I finalised on the Gingered tomato sauce which she says is perfect for pasta and pizza too. I tried it and it tastes awesome. I stayed with her version thoroughly. I tried it in pasta and for pizza topping also. This is also nice for sandwiches as a spread. Thanks a lot Lisa.



This is my entry for this month's Zlamushka's Tried And Tasted, hosted by Aparna of My Diverse Kitchen and featuring Lisa's Vegetarian Kitchen this month.