Tag: tomato

RAW TOMATO CHUTNEY-TOMATO KAAYI CHUTNEY

In my earlier recipe Tomato chutney, I have mentioned about Unripe Green Tomatoes are also used to make chutneys, salsa, pickles etc.  Also I had given a small note of Tomato and its benefits.

You can get unripe green tomatoes from market.  I grow tomatoes in my terrace garden.

Now let us see how we can prepare tasty tongue licking Raw  Tomato Chutney. Its taste is unique.

Ingredients :

Unripe Tomatoes                  6-8

Red Chillies                              6-7

Jeera                                             1/4 tsp

Mustard seeds                        1/5 tsp

Urad Dhal                                   1 tsp

Menthi seeds                           1/8 tsp

Hing                                              one pinch

Tamarind                                  1/2 inch (If tomatoes are sour

you can avoid)

Salt to Taste

Jaggery                                         as per taste or half lemon size

Curry Leaves                            4-5

Oil 2 tsp

Mustard Seeds                         1/2 tsp

Method :

Wash thoroughly unripe tomatoes, wipe off the water and cut into pieces.

Take a pan put 1/2 tsp oil, when it is hot add cut unripe tomatoes to it and cook for 5-6 mins.

Cook till water content is evaporated, switch off the flame and allow to cool.

In the meantime dry roast jeera, hing, mustard seeds, methi seeds, urad dhal, red chillies, curry leaves and grind to a fine powder.

Add cooked tomatoes along with masala powder and grind into a fine paste. DO NOT ADD WATER AT ANY POINT (Add tamarind while grinding if tomatoes are not sour in taste)

Put 1tsp oil in the same pan, when the oil is hot add mustard seeds and curry leaves to splutter.

Transfer the grounded mixture into the pan, salt to taste, jaggery powder and fry for 5-10 mins to remove further water content in it.

Now Unripe Tomato Chutney is ready to eat.

Store in an air tight container and use whenever necessary.  If stored in refigerator upto 15 days or more shelf life.

You can eat Unripe Tomato Chutney with hot rice with a dallop of ghee/oil, chapati, dosa, idli.

 

Tips :

You can add more red chillies as per your requirement.  Tamarind is optional you can use when tomatoes are not sour. While in tomato season you can prepare and store in refrigerator.  You can adjust jaggery as per your taste.  I have added to minimize the tangy taste, as it is liked by children.

TOMATO CHUTNEY

 

Tomato is grown and eaten around the world. It is used in diverse ways, including raw in salads, and processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Tomato juice is sold as a drink, and is used in cocktails too.

Tomatoes are acidic, making them especially easy to preserve in home canning whole, in pieces, as tomato sauce or paste. The fruit is also preserved by drying, often in the sun, and sold either in bags or in jars with oil.

Tomato is 95% water, contains 4% carbohydrates and less than 1% each of fat and protein.

When you get Tomato in plenty and much cheaper rate you can make various items and store for future use.  Sauce, Jam, ketchup, chutney, pickle, tomato powder, tomato paste etc.,

Today I am showing you simple way of preparing Tomato Chutney.  Also I have added some cherry tomatoes which I harvested from my garden.

(more…)

ENNEGAI-BADANE ENNEGAI-STUFFED BRINJAL

Badanekai Ennegai

Ennegai is prepared from brinjal. It is a famous North Karnataka dish. Brinjal/egg plant stuffed with spices is very tasty and goes well with Chapathi, Jowar Roti, dosa and even with hot rice.

Ennegai can prepared in two types. Stuffed Ennegai and Gravy type Ennagai.

Today let us learn easy method of preparing Gravy type Ennegai.

(more…)

TOMATO DOSA-DOSE

Tomato Dose

Tomato Dose

Ingredients :

Dosa Rice                                    1 cup

Boiled Rice (kusubalakki)    1 cup

Urad dal                                      ½ cup

Methi/menthya                       ½ tsp

Tomato                                       4-6

Green chillies                           5-6

Curry leaves                             5-6

Coriander leaves                    1 handfull

 

Method :

Wash and soak both rice, methi and urad dal for about 4 hrs. Do not put more water for soaking.

Grind all into fine paste with soaked water.

IMG_20140704_172142 [1024x768]

Add salt to taste, close the lid and keep for fermenting for about 6-8 hrs or overnight.

In the morning, mix the batter well and add water if necessary.

IMG_20140705_070832 [1024x768]

Finely cut tomatoes into small pieces separately. Wash curry leaves and coriander leaves, finely chop. Also chop green chillies.

Heat the griddle put some oil. Take one ladleful batter, put on the griddle.

Dosa should be little thick.

IMG_20140705_102717 [1024x768]

Now spread finely cut tomatoes, green chillies, curry and coriander leaves on the dosa.  Close the lid and cook in low medium flame. You can make fine roast.

IMG_20140705_103058 [1024x768]

You can serve with coconut chutney and sambar.

IMG_20140705_103156 [1024x768]