Tomato onion chutney

• Onion – 3 nos (Roughly chopped)
• Tomato – 1 nos (Roughly chopped)
• Tamarind – ¼ size of lemon
• Garlic – 2
• Red chilly - 2
• Asafetida – a pinch
• Mustard seed – 1 tsp
• Urad dal – 1 tsp
• Curry leaves
• Oil – 1 ½ tsp
• Salt – to taste

1. In a kadai add 1 tsp oil, onion, tomato, tamarind, garlic, red chilly and asafetida. Fry it nicely till the raw smell goes.
2. In the mixer grind in finely. Transfer to a vessel.
3. In a kadai add remaining oil; let it heats after that add mustard seeds, urad dal, and the curry leaves. Pour this over the chutney now it is ready to serve.

Dry fish curry or Nethili fish curry

Nethili fish

This a dry recipe made of dry fish. Actually I thought of making some thing else and resulted in this, new invention. You can have this as a side dish for any thing even for bread, dosa, sambar, rasam, chappati, phulka etc.

• Dry fish – 12 -13 pieces (Nethili fish)
• Onion – 4 (finely chopped)
• Tomato – 2 (finely chopped)
• Coconut – 5-6 small pieces
• Tamarind – ¼ lemon size
• Chilly powder – ½ tsp
• Cumin seed – ½ tsp
• Turmeric powder – ¼ tsp
• Ginger-Garlic paste – 2 tsp
• Oil – 3-4 tsp (recommended coconut oil) 
• Salt – to taste

1. Soak the fish in water for 10-15 min.
2. Wash the dry fish nicely with generous amount of water.
3. In the mixer grind the coconut with tamarind to a nice paste, keep it aside.
4. Now in a wok add oil, let it heat.
5. Add cumin seeds, when it starts to crackle add the fish, fry it nicely.
6. Add onion. When it becomes light brown add ginger-garlic paste.
7. Now add the chopped tomatoes and all the masalas, let it cook.
8. When the tomatoes mash well add the ground paste, now taste the seasonings and adjust according to your taste.
9. When oil oz out, the curry is ready to serve hot with rice as a side dish. 

NLCI Bhunna Channa

You can have this with chappati, naan, puri, rumali roti, pulav etc.

• Kabuli Channa - 2 cup (Boiled)
• Coriander seeds - 2tbsp
• Cloves - 3 no.
• Bay leaves - 2 no.
• Cardamom - 3 no.
• Cashewnuts - 6-7 no.
• Sesame - 2 tsp
• Cinnamon - 2 pieces
• Black pepper - 1 tsp
• Aniseed - 1tsp
• Coconut powder - 2 tsp
• Onion - 4 no.
• Mint leaves - ½ cup
• Coriander leaves - ½cup
• Ginger-garlic paste - 2 tsp
• Tomato - 2 no. (Chopped)
• Red chilly powder - 1 tsp
• Termaric powder - ½ tsp
• Garam masala - ½ tsp
• Salt - to taste
• Oil - As required

1. In a pan dry roast Coriander seeds, clove, bay leaves, cardamom, cashew nuts, sesame, cinnamon, black pepper and  aniseeds.
2. Saute'e  1 onion julians  in 1tsp oil.
3. Now make a paste of dry roast items, fried onion, mint leaves and Coriander leaves.
4. In another wok add oil, chopped onion soute it nicely and add ginger-garlic paste.
5. After 2-3 mins. add tomato saute'e it till oil comes out.
6. Now add red chilly powder, termaric powder, garam masala powder and boiled channa, fry for some time then add the grind paste. Let it boil till the raw smell goes and when the oil comes out it is ready to serve.

Note: If you want it more spicy you can increase the quantity of red chilly powder.

Rava Uttapam

• Semolina - 1 cup
• Curd - ½ cup
• Onion - 2 (finely chopped)
• Tomato - 1small (finely chopped)
• Green chilly - 2-3
• Cabbage - ½ cup (finely chopped)
• Baking powder - ½ tsp
• Red chilly powder - ½tsp
• Cumin seed - 1 tsp
• Oil - as required
• Salt - to taste
• Coriander leaves - As required

1. In a large bowl mix curd with ½cup of water and then add semolina. The consistency should not be watery.
2. To the above add salt and baking powder, leave it for 15-20 min.
3. Meanwhile in a small woke put ½ tsp of oil and the cumin seeds, when it start to splutter keep a side to cool.
4. After 20 min, there will be no water and it will become soft. Now add onion, tomato, cabbage, green chilly, coriander leaves, fried cumin seed and chilly powder, now mix the batter once more.
5. Heat the non-stick tava on the stove and add a ladle full of batter on the pan and give a nice round shape. Cover the pan and let it become golden brown from the bottom.
6. Now turn the it so that it will become golden brown on both side.
7. Now it is ready to serve hot with chutney.

Stir fry Mixed Vegetable

It is an Indian style cooking made from all type of vegetables. Some pre-preparations are there if you do it then it is very easy to do. You can do it one day before it self and keep it in the fridge, then it will be easy to do.

• Onion - 2 (Finely Chopped)
• Tomato - 3 (finely chopped or grated)
• Ginger-garlic paste - 2 tsp
• Beans - 50 gm (julians)
• Peas - 50 gm(julians)
• Carrot - 50 gm(julians)
• Cabbage - 50 gm(julians)
• Capsicum - 50 gm(julians)
• Cauliflower - 50 gm(julians)
• Potato - 50 gm(julians)
• Turnip - 50 gm(julians)
• Corn kernels - 20 gms
• Spicy Shahi Paste - 1 cup
• Garam Masala - 1 tsp
• Salt - to taste
• Oil - 2 tsp
• Coriander leaves - To garnish
• Whole garam masala - As required
• Turmeric powder - 1/2 tsp

1. Heat oil in the wok and  add the whole garam masala.
2. When the aroma comes add the onion, let it become light brown and then add the tomatoes and salt so that the tomatoes mash faster.
3. Now add all the vegetables, cover with lid and simmer it, so that the vegetables cook fast.
4. When it is cooked add the spicy paste and all other dry masalas including salt.
5. Let it cook for some time till the raw smell goes.
6. If you want the gravy add water and let it boil for few min.
7. Now garnish with coriander leaves.
8. Ready to serve with chappati, puri, naan etc.

Note:

1. You can boil the vegetables separately and add to this in 3rd step.
2. If you want any other vegetable you can add.
3. If you want coconut paste, add it in 6th step.
4. You can add mushrooms, paneer, tofu etc.

Methi chutney

Methi chutney! it will be acquired in taste. No not at all. If you have it onceyou will think of making it again & again.In this recipe toor dal will change the taste.

• Fenugreek or Methi leaves - 1 cup
  


• Yellow pigeon peas or Toordal - 1/2 Cup


• Tomato - 2 medium


• Red chilly - 2


• Pepper - 1tsp


• Cumin seeds - 1tsp


• Coconut - 1Cup


• Salt - to taste


• Oil - 1 tsp

1. In a wok put 1 tsp of oil and fry the methi leaves and tomatoes separately.


2. In another pan dry roast toor dal, dry chilly, pepper and Cumin separately.


3. Now in the mixer grinder first grind the dry roasted ingredients then the fenugreek leaves and tomatoes.


4. Now it is ready to serve.

Drumstick, brinjal & cauliflower chops

• Onion - 200gms (chopped)
  
• Tomato - 200gms (chopped)
• Brinjal -  200gms (cubes)
  
• Drumstick - 2 no.(chopped)
• Cauliflower - 1 cup (break into florets)
• Ginger - garlic paste - 1 tsp
• Coconut - ¼ cup
• Green chilly - 2 no.
• Coriander powder - 3 tsp
• Chilly powder - 2 tsp
• Termaric powder - ¼ tsp
• Tamarind paste - 4 tsp
• Fennel seeds - 1 tsp
• Pepper powder - ½ tsp
• Salt - to taste
• Oil - 4 tbsp

1. Grind cocnut, green chilly and fennel seed ½ tsp.
2. In an wok put oil, when it become hot add fennel seed.
3. Now add onion,when it become transparent add ginger-garlic paste.
4. when the raw smell goes add tomato and little salt so that it cook fast.
5. When tomato is cooked add all the chopped vegetables.
6. Fry it for some time and then add chilly powder, coriander powder and termaric powder.
7. Add some water so that the vegetables cook.
8. When the vegetable cooked add the coconut paste and the tamarind paste.
9. When oil comes in the side add the pepper.
10. It is ready when it become thick.

Pizza Tomato Sauce

• Tomato - 1 cup (puree)
  


• 1/2 cup onions  - ½ cup (finely chopped)
  


• Garlic - 8 to 10 flakes


• Sugar - ½ tbsp
  


• 1/2 tsp. red chilli - ½tsp (crushed)
  


• Ajwain or omam (oregano) seeds - ¼ tsp
  


• Cinnamon powder - ¼ tsp


• Clove powder - ¼ tsp
  


• Cornflour - 2 tbsp
  


• Butter - 2 tbsp
  


• Salt - to taste

1. Heat the  butter. Add chopped onions. Stirfry for 2-3 minutes and now add tomato puree, bring to a boil.


2. Pound together garlic, chilli powder, salt, clove  and cinnamon powder.
   


3. Add all ingredients except cornflour, simmer for 5 minutes.


4. Mix cornflour in ½ cup water to make smooth paste. Add to the boiling sauce, stirring continuously to avoid lumps.


5. Stir and cook till thick enough to spread on pizza bread. Let it cool.

Hot and Sour Sauce

• Tomatoes - 3 no.(ripe)


• Sugar - 1 tbsp


• Vinegar (brown) - 1 tbsp


• Soya sauce - 1 tsp


• Chilli sauce - 1tsp


• Ginger - ½ tsp(finely grated)


• Cornflour - 1 tsp


• Salt - to taste

1. Wash and wipe the tomatoes, make sure it is dry.
   


2. Now chop and boil it but without adding water. Take care to stir frequently.


3. When tomatoes get soft, blend it to a smooth puree. Strain and discard seeds, skins,etc.


4. Now add all other ingredients.


5. Add 2 tbsp. hot water. Mix well, again keep it in the stove to boill, till sauce is thick enough. Check taste for salt.


6. Now ready to store in the bottles.

Tomato Sauce with out Garlic & Onion

This tomato sauce is with out garlic and onion.

• Ripe tomatoes - 2½kg
• Sugar - 200gms
  
• Salt - ¼ cup
  
• Red chilli powder - ¼ cup
  
• Citric acid - ½tsp
• Vinegar - 150 ml
  
• Cinnamon - 1 " piece
  
• Cloves - 6 to 7 no.
  
• Bay leaves - 2 no.
  
• Black cardamoms - 2 no(large)

1. Cinnamon, cloves, bay leaves & black cardamoms crush this spices.
   
2. Tie the crushed spices in a clean muslin cloth to form a pouch.
3. Wash and wipe the tomatoes, it should be dry. Chop and boil it, without adding water. Take care to stir frequently.
   
4. When tomatoes get soft, blend to a smooth puree.
5. Strain and discards seeds, skins,etc.
6. Put back to boil in a heavy, deep saucepan. Put in the spice bag, allow to boil in it.
7. When reduced to half, add sugar and salt.
8. When almost done (by plate test), add chilli powder and vinegar. Boil again for 2-3 minutes.
9. Remove the  spice bag.
10. Take off  from the fire, add citric acid, stir well. Pour into sterile bottles let it  cool, now close caps and seal with wax.
11. Once bottle is opened for use, refrigerate it.

Tomato Sauce

• Tomatoes ripe - 1 kg (Red, Bangalore variety)
  


• Onion - 50 g
  


• Ginger - 25 gms (peeled)


• Garlic - 10 gms (peeled)


• Chilli powder - 2 tsp
  


• Salt - 3 tsp


• Sugar - 100 gms
  


• Vinegar - 3 tbsp
  


• Citric acid - 1/5 tsp (dissolved in vinegar)
  


• Sodium benzoate  - 1/5 tsp (dissolved in 2 tsp. warm water)
  


• Cloves - 5 no.
  


• Cinnamon stick - 2"
  


• Bay leaf - 1 no.
  


• Cardamoms - 2 pods
  


• Cumin seeds - ½ tsp

1. Clean the tomatoes and wipe it and chop the  onion and tomatoes roughly.
   


2. Crush the garlic and ginger and mix with tomatoes and onions. Put in a large, heavy pan, drop in spice pouch i.e . cloves, cinnamon stick, bay leaf, cardamoms and cumin seeds.


3. Heat while stirring frequently. Do not allow to burn at the bottom.


4. When the tomatoes are very soft, take off fire. Remove pouch, blend smooth, sieve to remove skins, seeds, etc.
   


5. Add chilli powder,salt and sugar. Boil till consistency achieve plate test i.e put some in the plate and test it.


6. Add vinegar, boil for 5 minutes. Remove from stove, add sodium benzoate immediately. Stir and fill in sterilized bottles while still hot.


7. Cap immediately.


8. Now it is ready to have.

Paneer Tikka

• Panner - ½ kg (cut into cubes of 3 cm)
• Onion - 2 (Cut into cubes)
• Tomato - 2 (Cut into cubes removing the seeds)
• Capsicum - 1 (Cut into cubes)
• Spinach- 1 bunch (Boiled)
  
• Ginger paste - 2 tsp
• Garlic paste - 4 tsp
• Red chilly powder - 1 tsp
• Green chilly - 3 No.
• Mint leaves - 1 small bunch
• Cream - 3 tsp
• Corn flour - 2 tsp
• Chick pea flour - 3 tsp (fried)
• Lemon juice - 3tsp
• chat masala powder - 1 tsp
  
• Salt - to taste
• Oil - as required
• Tooth pick - as required

1. In a vessel add 2 tsp ginger paste, garlic paste, salt, red chilly paste, 1 tsp lemon juice and panner mix all together and keep it a side for 15 mints to marinate.
2. Now in a blender add boiled spinach, green chilly and mint leaves, blend this into nice paste.
3. After 15 mints remove the panner from the marination and discard the excess liquid.
4. In a bowl add cream, spinach paste, 2 tsp ginger paste, cornflour, chickpea flour, salt, remaining lemon juice and 2 tsp oil. mix well.
   
5. Gently apply this mixture over the panner and keep aside.
6. Now in the remaining mixture add the onion, tomato and capsicum, apply all over it.
7. Place the panner and the vegetable on the high rack  on microwave safe plate and grill for 15 - 20 mints. till brown on all sides.
8. Reposition it frequently .
   
9. Take the tooth pick and arrange one by one, first capsicum then tomato, onion and panner. Arranging is your choice.
10. Now sprinkle chat masala and serve it hot.

Tomato dosa

• Idly rice - 2 cups
• Raw rice - 1 cup
• Toor dal - 1 cup
• Urad dal - 1/2 cup
• Channa dal - 1/2 cup
• Tomato - 3 No.
• Cumin seed - 1 tsp
• Coriander seeds - 1 tsp
• Dry chili - 3-4  No.
• Asafoetida - 1/4 tsp
• Salt - to taste
• Onion - 1/2 cup(Chopped)
• Coriander leaves - as required

1. Soak all the dal and the rice for 4 hours.
2. Now grind it with cumin seed, coriander seed, dry chilies, asafoetida, salt and tomato.
3. Make nice paste.
4. Before removing from the grinder add onion.
5. Now it is ready to make dosa.
   

Tomato Puree

It is really very easy to make in Microwave. It will take only 4-5 min.

• Tomato - 3no

1. In a microwave safe bowl add the tomatoes for 4-5 min. at 100% power.


2. When done cool it for some time.


3. Now blend it in blender and strain it to get the puree.


4. Now it is ready to add in any Currey.

Low fats: Tomato Soup

Take a piece of bread and roast it and serve the soup by keeping the bread on the top of the soup

• Tomatoes – 350grm(chopped)
• Carrot – 55grm(chopped)
• Onion – 30grm(chopped)
• Corn flour – 30grm
• Milk – 300ml
• Water – 750 ml
• Pepper powder – to taste
• Salt – to taste

1. Cook all the vegetables in water with pepper powder and salt till tender.
2. Now drain the water and make pure of it.
3. Now in another pan mix milk and corn flour to make white sauce.
4. Cool the sauce and then add the puree gradually.
5. Now reheat the soup and serve hot. If you want more seasoning you can add.

Low Cal Chaat

• Puffed Rice or pori or murmure – 3 cups


• Onion – 1 (finely chopped)


• Tomato – 1 (finely chopped)


• Cucumber – ½ (peeled and finely chopped)


• Pomegranate seeds – ¼ cup


• Coriander leaves – 1 tbsp(finely chopped)


• Tamarind chutney – 1 tbsp


• Green chutney – 1 tsp


• Cumin seed – ½ tsp (crushed)


• Cornflakes – ¼ cup (crushed)


• Salt - to taste

1. Put all ingredients in a large deep bowl.


2. Toss with hand till well blended.


3. Put in individual serving bowls or a large dish.


4. Serve immediately, and do not allow getting soggy.

Crunchy Healthy Salad

• Cucumber – 1(finely chopped)


• Tomato – 1(finely chopped)


• Onion – 1 (finely chopped)


• Carrot – 1(grated)


• Boiled potato – 1 small(finely chopped optional)


• Raw mango – 1 slice (finely chopped)


• Coriander leaves – 1 tbsp (finely chopped)


• Green chili -1(finely chopped)


• Wheat – ½ cup (puffed)


• Makhanas – ¼ cup (puffed)


• White vinegar – 1 tbsp


• Sugar – ½ tsp(powdered)


• Lemon juice – ¼ (extracted)


• Cumin seeds – ½ tsp (powdered)


• Salt - to taste

1. Break makhanas in to pieces, keep aside.


2. Mix all ingredients, except makhanas and wheat.


3. Chill till required.


4. Toss in makhana pieces and puffed wheat.


5. Serve immediately to keep the crunch intact.

Raitha

It is very easy raitha and can be made it quickly.

• Curd - 3cup


• Cucumber - 1 no(chopped)


• Onion - 1no(chopped)


• Tomato - 1no(chopped)


• Salt - to taste


• Coriander leaves - as required (chopped)
  


• Green chilly - 1 chopped

1. Wipe the curd.


2. In a bowl put coriander leaves, green chilly, cucumber, onion, tomato and salt.


3. Mix all to gather and put the curd.


4. Now serve it with biryani.