10.12.11

Garlic Tomato Soup Recipe

Ingredients

6 medium sized Tomatoes
2 Bay leaves
2 cloves Garlic
10 gram Gelatin powder
2 teaspoon Lemon juice
½ teaspoon crushed Pepper Corn
½ teaspoon Mixed herbs
4 sprigs fresh Mint
4 tablespoon Port wine (optional)
2 teaspoon skimmed Milk Yogurt
Salt to taste

How to make Garlic Tomato Soup

 

  • Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.
  • Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft.
  • Remove from the heat, cover and leave to infuse for twenty minutes.
  • Remove the bay leaves, puree the mixture and pass through a sieve.
  • Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.
  • Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well.
  • Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.
  • Serve chilled in the same pot garnished with sprigs of fresh mint.

10.1.11

Tomato Coconut Soup Recipe

Ingredients:

Warm water   : – 2 cups

Curry leaves   : – 4-6 leaves

Green chilies    : – 1 whole

Tomato puree   : – 1 and half cup

Oil   : – 2 tea spoon

Sugar   : – 2 tea spoon

Mustard seeds  : – ½ tea spoon

Salt   : – as per taste

Coconut   : – ¼ grated

Asafetida  : – one pinch or ¼ tea spoon

Method of preparation:

  1. Take a coconut and cut into the small slices
  2. Remove all the seeds from the chilies
  3. Take a pan add the oil and heat on medium flame. Add the mustard seeds into it.
  4. Heat it till t starts crackling. Once it starts crackling add asafetida, curry leaves and fry for half minute.
  5. Not add the green chilies, water, coconut and tomato puree and keep the gas slow. Stir it irregularly.
  6. Once it stirs completely remove it from gas and keep it aside for cooling.
  7. Now add the soup in a blender till it become very smooth.
  8. Keep the above in the pot and also include the sugar and salt into it. Keep this mixture for boiling for some time.
  9. Remove if from gas after 5 mins and serve hot.

09.14.11

Tomato Chutney Recipe

Ingredients

3 Onion
2 Tomato
3 Red chilies
3 pieces Garlic
2 strings Coriander leaves
A pinch Hing (Perungayam)
1 teaspoonn Mustard and urad dhal
A string Curry leaves
Oil and Salt

How to make Tomato Chutney

  • Heat Oil in a pan. Add Red chilies, Onion and Garlic, fry till it turns into golden brown.
  • Then add Tomatoes and fry till it becomes soft.
  • Once it cools off, grind all the fried items with Coriander leaves, Hing, Salt in blender.
  • Heat 2 or 3 teaspoonns of Oil. Add Mustard and Urad dhal. Once it splutters add Curry leaves and the ground mix, fry for 2 to 3 minutes. Remove from heat.

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09.14.11

Tomato Garlic Chutney Recipe

Ingredients

1 kg Tomatoes
1 teaspoon Red chili pepper
240 grams Sugar
2 cloves Garlic, chopped
30 grams fresh Ginger
60 grams Raisins
2 teaspoons Salt
10 blanched Almond
1 Onion
3/4 teaspoon crushed big Cardamoms
1 1/2 cups Vinegar

How to make Tomato Garlic Chutney

  • Put the tomatoes in boiling water for 5 minutes.
  • Take out from the water, wipe and remove their skins and cut into small pieces.
  • Cut ginger into long, thin slices.
  • Put tomatoes, Red chili pepper, chopped garlic and ginger into a degchi and cook till tender.
  • Stir constantly until thick.
  • Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
  • Remove from the fire, cool and keep in air tight jar.

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09.14.11

Tomato Chatani Receipe

Ingredients:

Tomato : – ½ red medium

Sugar  : – 1/2 kg

Oil : – one tea spoon

Salt  : – as per taste

Whole Red chilies: – 2 no

Tamarind pulp: – 1 tea spoon

Panch phoron: – 2 tea spoon

Method of Preparation:

1.    Take a pot of cool water and wash all tomato. Clean those tomatoes and cut them in small pieces.

2.    While the time soak the tamarind in warm water for 10 – 15 minutes. Then after remove the pulp of tamarind and keep a side.

3.    On another side take a pot and make sugar syrup of one string consistency with the help of some water.

4.    Now put a pan on gas heat up the oil in it and fry the panch phoron and red chillies in the pan.

5.    Within two-three minutes it will starts to crackle at that time mix the tomatoes and cook this mixture.

6.    While mix salt as per taste in the mixture, and put sugar syrup with dates and little water as per requirement.

7.    Fry all this till it’s become dark red shed and thick.

8.    Now stir and mix tamarind pulp in it.

9.    Now sprinkle the panch phoron powder over the chutney.

10. And your tomato chatani is ready to serve.

09.13.11

Tomato Chutney Recipe

Ingredients

Garlic :-  6 to 8 nos, chopped finely

Spring onions white   :-   ¼ cup chopped

Spring onions green :- 1 tbsp, chopped

Red chillies soaked :-   2 nos

Tomatoes :-  1 cup, chopped

Coriander   :-  1 tbsp, chopped finely

Oil:- 1 tsp

Salt  :-  as per taste

Method of Preparation

1)   Drain the water from soaked chilies and cut them finely.

2)   On slow flame, heat oil and sauté garlic and onion for 4-5 mns, till they appear to be golden brown

3)   To this, add salt and chilies, and continue to sauté.

4)   Add tomatoes to this, and keep cooking for ten mns, till the tomatoes appear to be tender and can be quickly mashed.

5)   Once it has been cooled, add the spring onion greens, coriander and grind well.

6)   This chutney can be served at room temperature or chilled.

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09.9.11

Tomato Chatni Recipe

Ingredients

8 Medium Sized Tomatoes
1 tablespoon Garlic(grated)
1 teaspoon Ajwain
1 teaspoon Chilli powder
A pinch of Asafoetida
1 teaspoon Sugar
2 tablespoon Oil
Salt to taste

How to make Tomato Chatni

  • Blanch the tomatoes in hot water. Peel off and make a puree in a liquidizer.
  • Heat oil in a frying pan and fry asafoetida and ajwain.
  • Add garlic and fry again for few seconds.
  • Add tomato puree, sugar, chilli powder and salt.
  • Cook for about 20 minutes at low flame.
  • Cool the chutney.
  • Tomato Chutney is ready to serve.

07.4.11

Tomato Coconut Soup Recipe

Ingredients:
1/2 tsp mustard seeds
2 tsp sugar
1 pinch asafoetida
2 tblsp oil
1 1/2 cup tomato puree
2 green chillies
2 cup warm water
4 -5 curry leaves
1/4 coconut medium
salt to taste
How to make tomato and coconut soup :
  • Cut the coconut into small pieces.
  • Wash , take off the stem and de-seed the green chillies.
  • Heat up the oil over a medium heat up and mix in the mustard seeds.
  • As soon as they crackle, mix in curry leaves and asafoetida and fry for 15 seconds.
  • Mix in the tomato puree, coconut pieces, green chillies and water and bring to a slow simmer, stirring occasionally.
  • Take off from heat up and allow to cool slightly.
  • Mix in the soup in a blender until smooth.
  • Pour out into a pot and mix in salt and sugar and simmer (boil slowly at low temperature) for 5 minutes.
  • Take off from heat up and serve hot.

07.2.11

Tomato Chutney Rrcipe

Ingredients:

6 to 8 large cloves garlic finely chopped
1/4 cup spring onion whites chopped
1 tbsp finely chopped spring onion greens
2 dry red chilies, soaked
1 cup tomatoes, finely chopped
1 tbsp finely chopped coriander
1 tsp oil
Salt To Taste
Preparation:
  • Drain the soaked chillies and chop them finely.
  • Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
  • Add the chillies and salt and sauté again.
  • Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
  • Cool completely and add the coriander and spring onion greens and mix well.
  • Serve tomato chutney chilled or at room temperature.