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Sunday, March 2, 2008

Tomato Chutney


Ingredients:

  • Chopped tomatoes.
  • ¾ C white vinegar.
  • 1-2 dozen whole dry red chillies (to taste).
  • ½ t refined peanut oil.
  • ½ (level) kalonji (nigella seeds).
  • Gur (jaggery) broken into small pieces.
  • Salt according to taste.

Method to prepare:

  • Soak the red chillies in white vinegar for 3-4 hours.
  • Heat oil in a pan and add kalonji. Shake around till fragrant.
  • Add the chopped tomatoes and salt.
  • Cook on medium heat till soft, stirring occasionally. Add the vinegar with the chillies. Cook another 5-8 min.
  • Add the jaggery and boil at low temperature.
  • Adjust the sweetness and the salt.
  • Boil for another 10 min.
  • Cool and store in clean jars. It will became thick when it cool down. We can either make it halved or doubled.
  • Try this with pakoras.

Vegetarian Mulligatawny Soup


Ingredients:

  • 1 Onion( chopped).
  • 2 tablespoons Ghee.
  • 1 half spoon Red chili.
  • 1 pinch Cayenne pepper.
  • 1 teaspoon Turmeric.
  • 1 tablespoon Coriander.
  • 4 cups Stock.
  • Salt to taste.
  • 1 md Caroot( chopped).
  • 1 kg Potato ( cubed).
  • 1 Green bell pepper( chopped).
  • 1 Tomato(chopped).
  • 1/2 cup Grated coconut.
  • 1 cup Coconut milk.
  • 2 tablespoons Lemon juice.
  • 2 teaspoons Cilantro/parsley.

Method To Prepare:

  • Soak, rinse & cook chick peas.
  • Cook it for 45-60 minutes till it turns soft.
  • In a soup pot, saute the onions in the ghee for 5 minutes.
  • Add chili, cayenne, turmeric & coriander leaves.
  • Saute for 2 to 3 minutes, stirring.
  • Add to it the stock & the vegetables.
  • Boil at low temperature for 10 to 15 minutes.
  • Add the coconut, coconut milk, chick peas & cook for a further 5 minutes.
  • Remove from heat & let cool for a few minutes.
  • Blend well.
  • Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour.
  • It is ready to serve.