Chatni

lemoo ki chatni

Lentil

Ingredient:

1 cup Red daal
4 cup water
1/4 teaspoon turmeric
2 cup crushed tomatoes
1 1/2 teaspoon cumin
2 teaspoon Ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon minced onion
1 teaspoon minced garlic
salt to taste
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
2 tablespoon chopped fresh coriander

Serves 6-8

Method:

wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine lentils and 1 cup water in a deep pot. Whisk to crush some of the lentils. Add the tomatoes, cumin, ground coriander, cayenne, onion , garlic and salt and bring it to a boil. Lower heat and cook,partially covered, 10 minutes. Add lemon juice. Heat oil in a small skillet until hot. Add mustard seeds and cover so the seeds do not fly out of the pan. When they stop spattering,mix into soup. Stir in fresh coriander.

Tomato Bhurta

Cooking time: 15 minutes

Serves 2

Ingredients:

Tomatoes 5 nos medium size, chopped
Green chillies 2 nos chopped
Onions 1 no finely chopped
Garlic 2 flakes chopped
Garam masala powder 1 tspn
Split black gram 1 tspn
Mustard seeds 1 tspn
Refined oil 1 and 1/2 tablespoon
Coriander leaves 1 tablespoon chopped
Salt use as required

Method:

1. Bake the tomatoes in an oven till then skin become wrinkled. ( do not blacken the tomatoes)
2. Remove from the oven. Peel the skin of the tomatoes and chop the tomatoes roughly.
3. Heat oil in a pan. Add the mustard seeds.
4. When they crackle add the finely chopped garlic and the gram. Fry for a few seconds over a medium flame.
5. Add the chopped green chillies, garam masala powder, onions and the tomatoes and fry for 3 minutes over a medium flame stirring continuously. Remove from the flame.
6. Serve hot garnished with the chopped coriander leaves.

Tomato Fish

Cooking time : 25 minutes

Serves : 2-3

Ingredients:
fish - 250 gms
tomatoes - 2 large ( pureed / churned in mixer)
cloves garlic - 4-5 large chopped fine or crushed
dalchini- 1 piece ( cinnamon)
tej patta - 1 ( bay leaf)
salt - 1/2 tsp
red chilli powder - 1/2 tsp
garam masala powder - 1/2 tsp
sugar - 1/4 tsp
tomato sauce - 2 tsp
oil - 1 tsp
a pinch of red colour

Garnishing:
some fresh chopped dhania and a few thin onion slices.

Method:

1. In a nonstick pan,heat oil. Add garlic, fry for 1 minute.
2. Add fish and fry cook for 1-2 minutes.
3. Add tomato puree and all other seasonings. Mix well.
4. Cover lower heat and cook for 5-7 minutes or till fish is well done. Take out in a serving dish.
5. Decorate with fresh dhania, onion slices and serve hot.

Note: 

Chicken, prawns can also be made in this way. 

Tomato Saar

Cooking time : 20 minutes

Serves : 4

Ingredients:

1 cup of grated cocount
6 cloves of garlic
1 tspn of cumin seeds
3-4 green chillies
1/4 cup coriander leaves
5-6 large sized ripe tomatoes
2-3 tablespoon sugar
salt to taste
1/2 tablespoon of red chilli powder
2 tablespoon of ghee
1 tablespoon of mustard seeds
A pinch of asafoetida
8-10 curry leaves

Method:

1. Make a paste of grated coconut,garlic cloves and cumin seeds. Slit green chillies into two
2. Chop the coriander leaves
3. Wash,chop tomatoes roughly and add salt and red chilli powder.
4. Transfer it to a pan and add three cups of water and bring it to a boil.
5. Simmer for fifteen minutes and puree when it is a little cool.
6. Heat ghee in a pan and add mustard seeds, asafoetida and curry leaves.
7. And pureed tomatoes and slit green chillies and bring it to a boil and add sugar.
8. Add coconut and spice paste. Cook on a low heat for ten minutes. Correct seasoning. Serve hot, garnished with chopped coriander leaves.