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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.

    * * *

    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 tsp
    Black pepper powder

  • 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.

    * * *

    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.

    * * *

    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.

    * * *

    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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