Tomato medley
Sweet and sour tomato chutney
Ingredients:
Tomatoes chopped 500 gm
Sugar 1/2 cup
Salt 1/2 tsp
Garam masala
powder 3/4 tsp
Oil 1 tsp
Mustard seeds 1 tsp
A few curry leaves
Method:
Wash and chop the tomatoes. Heat a pan, pour the oil, heat well and add the mustard seeds and curry leaves. Let the seeds splutter. Add the chopped tomatoes and stir well. Add the sugar, salt, masala and cover and cook till the tomatoes are tender. Mix and mash well. Remove from heat. Serve with puris, paranthas and buns.
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Tomato pasta
Ingredients:
Tomatoes 2 cups
Cooked pasta 2 cups
White sauce 1 cup
Chilli sauce 1/2 cup
Grated cheese 1/2 cup
Salt to taste
Breadcrumbs
Method:
Blanch the tomatoes, peel and chop. Boil a pan of water. Add the pasta, salt and a few drops of oil, boil and cook till it is half done. Drain and keep aside. Mix the cooked pasta, tomato, white sauce, salt and chilli sauce. Sprinkle the breadcrumbs and cheese. Bake in a preheated oven till golden.
* * *
Stuffed tomato salad
Ingredients:
For the filling
Mashed paneer 200 gm
Spring onion chopped 1
Chopped walnuts 2 tbsps
Mayonnaise 2 tbsps
Raisins 50 gm, Salt to taste
Pepper freshly ground to taste
Large tomatoes to stuff 4
Method:
Remove the tops from the tomatoes by slicing horizontally from the top, scoop out the seeds and the pulp and keep upside down. Discard the pulp. Mix the ingredients for the filling and stuff the tomatoes. Replace the tops and chill before serving on a bed of lettuce or grated cabbage.
* * *
Tomato soup
Ingredients:
Tomato paste 1 cup
Boiled water 4 cups
Corn flour 1 tsp
Milk 2 tsps
Cream 1 tsp
Pure ghee 1 tsp
Salt 1/2 tsp
Jeera ¼ tsp
Black pepper powder ¼
Method:
Heat the ghee in a pan; fry the jeera. Add the tomato paste and water. After it boils, add the corn flour (mixed in milk) and put in bowls.
Season it and serve with fried bread cubes and a dash of cream.
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Spicy tomato puri
Ingredients:
Wheat flour 1 cup
Fresh tomato juice 1/3 cup
Salt 1/2 tsp
Thyme seeds 1/3 tsp
Anardana seeds powdered 1/3 tsp
Red chilli powder 1/3 tsp
Saunf powder 1/3 tsp
Chopped green coriander leaves 2 tbsps
Oil for frying
Method:
Mix all the spices in the wheat flour and knead with tomato juice. Add more juice if necessary. Cover for 1/2 an hour.
Knead again and make small even-sized puris. Fry in boiling oil and serve hot.
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Italian sizzling tomatoes
Ingredients:
Big tomatoes 4
Tomato sauce 1 cup
Fresh tomato puree 1/2 cup
Garlic-ginger-green chilli paste 2 tbsps
Salt 1/2 tsp
Pepper 1/2 tsp
Oil 2 tsp
Method:
Heat the oil. Fry the garlic-ginger green chilli paste for two minutes on low heat. Add the tomato puree. Add the salt and pepper. Cook for few minutes. Add the tomato sauce and 1/2 cup water. Simmer on low heat for five minutes. Cut 1/2 cm from the tomatoes from the stem side. Put into boiling water for about three minutes. Remove skin and place in very hot sizzler dish. Pour simmering sauce on top and serve immediately.
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Tomato pomegranate mix
Ingredients:
Tomatoes 1/2 kg
Pomegranate 1 kg
Sugar 100 gm
Salt 1/4 tsp
Black pepper powder 1/4 tsp
Few ice cubes
Method:
Shell the pomegranate, extract the juice and keep aside. Wash the tomatoes thoroughly and cut into small pieces. Take a deep pan, put the tomatoes in, cover and boil. Remove from fire cool and transfer into a mixer. Crush sieve the juice. Add the sugar, salt and black pepper. Now mix the pomegranate juice and tomato juice well. Add ice-cubes. Chill and serve.
C. YASODHA SHARMA
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