Tomato with Palak Curry by Manjusha Chilukuri

Tomato with Palak Curry by Manjusha Chilukuri

INGREDIENTS:

Tomatos
Spinach
Greenchilli (or) Red chilli powder
PeanutsPopu:
aavalu,menapapu,pachisanagapapu,geelakara,merapakayalu and inguva(if u like)

Recipe:

1. Tomatos,greenchilli nee cut chesukovali.
2.stove meeda pan peti dantloo koncham oil vesi adi kagaka popu veyali.
3.popu koncham vegaka peanuts veyali adi vegaka green chilli,Tomato vesi tarvata spinach veyali.
4.adi koncham vudukutunapudu saripoyanta salt veyali.
5.greenchillis veyakapothe red chelli powder veyali.anthe Tomatopalak curry ready. If u want u can add onion also.edi chala tondaragaa ayipothundi.

Tofu/Paneer Butter Masala by Geetha Madhura

Tofu/Paneer Butter Masala by Geetha Madhura

INGREDIENTS:

1. Tofu - 8 pieces
2. Tomatoes - 3
3. Onion - 1
4. Ginger & Garlic paste - 1 tsp
5. Butter or oil - 3 tsp
6. Coriander pwd - 1 tsp
7. Cumin pwd - 1/2 tsp
8. Garam masala - 1 tsp
9. Turmeric - pinch
10. Salt - acc to taste
11. Cashew nut paste - 1 tsp
12. Cream (optional) - To garnish
13. Food color red (optional) - 1/4 tsp
14. Cilantro - To garnish

PROCEDURE :

1. Peel the skin of tomatoes by putting them in boiling water for 1 min. Blend them into a fine paste.
2. Boil the onions with enough water for 4 min and blend them.
3. Pour butter or oil in a wok and fry onion paste , ginger & garlic paste with tumeric and salt till the oil separates.
4. Add tomato puree ,cashew paste and cook it covered for 4 min.
5. At this point add the masalas, food color and cook it for 2 more minutes.
6. Finally add the tofu/paneer and cook it again for 3 min.
7. Switch off the flame and garnish with fresh cream and cilantro.

Tomato Kurma by Deepthi Y

Tomato Kurma by Deepthi Y

INGREDIENTS:

TOMATOES --- 6 MEDIUM SIZED TOMATOES (OR) 2 LARGE TOMATOES
CHANA DAL --- 2 TABLESPOONS
URAD DAL --- 2 TABLESPOONS
CORIANDER SEEDS / --- 1 TABLESPOON (DHANIYA)
RED CHILLIES --- 4
CURRY LEAVES --- 4 OR 5 LEAVES
SALT --- ACCORDING TO TASTE

PREPARATION:

SEASONING: -

TAKE 2 TEASPOONS OF OIL IN A PAN.
HEAT THE OIL IN PAN ON MEDIUM FLAME UNTIL THE OIL IS LITLLE WARM.
IN THE HEATED OIL PUT THE MEASURED QUANTITIES OF CHANA DAL ,URAD DAL, CORIANDER SEEDS,RED CHILLIES,CURRY LEAVES.
AND LET THEM BE ON THE FLAME UNTIL THE DALS TURN SLIGHTLY BROWN IN COLOUR.(PEOPLE THOSE WHO EAT HING CAN PUT A PINCH OF HING IN IT IF THEY LIKE).AND KEEP IT ASIDE TO COOL.

POWDER:-

NOW FOR THE CURRY POWDER , GRIND THE SEASONED DALS (WHICH WAS KEPT ASIDE TO COOL) TO FINE POWDER.

COOKING:-

HEAT 4 TEASPOONS OF OIL IN A PAN.
CUT THE TOMATOES INTO LONG PIECES.PUT THESE TOMATOES IN THE PAN AND PLACE A LID ON THE PAN.
ALLOW THE TOMATOES TO COOK FOR 2 TO 3 MINUTES.UNTIL WATER FROM TOMATOES COMES OUT .
NOW REMOVE THE LID FROM THE PAN AND COOK THE TOMATOES FOR 1 MIN.
NOW ADD SALT ACCORDING TO TASTE.NOW ADD THE CURRY POWDER MIX IT WITH TOMATOES FRY THE TOMATOES FOR 2 SEC.
TOMATO KURMA IS READY.

COOKING TIME: 20-30 MINUTES.
SERVING SIZE: 4 PEOPLE.

Delicious Stuffed Tomatoes by Swapna Perla

Delicious Stuffed Tomatoes by Swapna Perla

Ingredients:

4 Tomatoes
1 Potato (big) peeled and boiled
1 Large onion chopped
3 Green chillis chopped
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 Tea spoon red chilli powder
1 Tea spoon cumin seeds
2 Tea spoons turmeric
1 Tea spoon salt (for taste)
1 Tea spoons garam masala
2 Tea spoons of cooking oil

Process:

Stuffing Preparation:

· Heat vegetable oil in a large saucepan.
· Add cumin seeds and chopped onions to the oil. Stir together and cook until onions become creamy, golden, and translucent.
· Add chopped coriander stalks, one tea spoons of turmeric, and one tea spoon of salt.
· Add chopped chillis (according to taste)
· Add ginger and garlic; mix thoroughly
· Finally add boiled potato (chopped)
· Mix well and add some water if needed
· Boil for 5min till it becomes as a paste
· Then take this curry in a plate let it cool for some time

Tomato Preparation:

· Take one tomato and put a hole on top middle part of it. Remove all the juice present inside the tomato in a separate bowl. (as shown in the fig 1) Repeat this process for all the tomatoes.
· Then stuff these tomatoes with curry which we already prepared.
Fig 1 – Tomato Preparation

Stuffed Tomato Preparation:

Take another pan and heat 1 spoon of oil in it.
Add tomato juice which we had collected in the bowl (grind juice once before adding) and add curry that remains after stuffing tomatoes.
Add red chilli powder, garam masala, some water, salt (very little) and boil for 2min
Then place these stuffed tomatoes, close the lid and boil it for 5min in a medium flame.
Sprinkle chopped coriander leaves on top of the curry just before serving.

Serve:
3-4 people can be served with this curry for Roti’s or Rice.

Soya Stuffed Tomato Curry by Padmini Seshendra

Soya Stuffed Tomato Curry by Padmini Seshendra

hi friends, I want to share my recipe (Soya stuffed Tomato curry) with u all. Its my own recipe. I hope u will like it.Thanks You

Main Ingredients : Tomato and Soya Granules
Servings : 4 adults
Preparation time : 40 mins
Served with : Briyani, Fried rice, Plan Rice, Poori and with all kinds of Roti
Nutritional :
# Soya reduces heart problems and cholesterol, helps in weight control and good in diabetic food.
# Tomato reduces suffering from cholesterol-related heart problems and digestive tract cancers.Tomatoes are high in vitamin C and Iron

For stuffing ingredients:

4 Roma tomatoes (medium sized)
1/2 cup Onions (finely chopped)
1/2 cup Soya granules
2 Green chillies (finely chopped)
1tsp Ginger garlic ( paste)
1/4 tsp Garam masala (powder)
2 tbsp Corriander leaves ( finely chopped)
few curry leaves
2 tsp lime juice (or) amchur powder
1tsp salt to taste
1/4tsp tumeric
2 tbsp oil
2 1/2 cups water

Gravy ingredients:

1 cup Onion (paste)
1 medium tomato (paste)
2 tsp Ginger garlic (paste)
6 greenchillies (rough paste)
2 tblsp Khus khus
2tblsp dry coconut powder (make a fine paste/powder of khuskhus and coconut together)
2tblsp groundnuts
1tblsp Tillseeds(nuvulu) (roast the groundnuts and tillseeds seperately and make a fine paste/powder of groundnuts and tillseeds together)
2tsp Dhaniya powder
1tsp jeera powder
2tsp Amchur powder (optional)
1tsp Garam masala powder
2tblsp Sour cream
4tblsp oil
2 bayleaves; 3 lavang ; 2 elachi: 1/4tsp sajeera; small pcs dalchi

Step 1:
FOR STUFFING DIRECTIONS:

1. Cut the tomatoes into half and scoop out the seeds and juice. Apply little salt and oil to the tomatoes and bake them in oven at 200 F for 3-5 mins. Remove from the oven and keep aside.
2. Add pinch of salt to the water and when its boiling add soya granules and cook for 5 mins. After 10 mins drain out the water. Make sure you squeeze out all the excess water as you don't want any moisture in the soya granules.
3. Heat the oil in a pan, fry the onions, green chilles and curry leaves. When the onions turn into light golden brown, add ginger garlic paste and fry for a min. Now add the boiled soya granules, salt and tumeric powder and mix well. Fry in a medium flame for 5mins. Now finally add the amchur/lime juice, garam masala powder and chopped corriander leaves and mix well.
4. Now stuff the soya mixture into tomatoes and keep aside. Now your stuffing is ready.

Step 2:
GRAVY DIRECTIONS:

1. Heat the oil in heavy bottomed vessel. Fry whole garam masala for 30 sec. Now add onion paste and fry, untill raw smell disappers. When the onion paste turns into light golden brown, add ginger garlic paste and rough paste of greenchilles. Fry for a min.
2. Now add khuskhus and dry coconut paste and fry for a min. Add all the remaining powders except garam masala and fry for another 3mins. Keep stirring continously. If the gravy sticks too much to the bottom add a very little quantity of water. Now add the tomato purey and cook untill raw smell disappers. When oil leaves on edges, add sour cream and stir continouly for 3 more mins. Add the seasonings (salt to taste and 2 tsps of red chilly powder).
3. Now add 3/4th cup of water to the fried paste and bring to boil. Continue the boiling for another 3-4mins. Check the seasonings. Now put the stuffed soya tomato carefully and cook in a medium lower flame for 5-10mins. (Do not stir with spoon and do not cover with lid). When gravy thickens turn off the flame.

Shifting to serving dish: First, take out the stuffed tomatoes carefully into a plate. Pour the gravy into serving dish and replace the stuffed tomatos carefully into the dish. Garnish with Onion slices, greenchilles and corriander leaves.

NOTES:
1 Both the steps can be prepared parallel.
2 Baking the tomatoes in the oven is optional . You can cook them along with the stuffing. The cooking time and water measurement should be increased as necessary.
3 Do not stir or cover with the lid after stuffed tomatoes are dropped into the gravy.
4 If you don't want to use Soya granules, you can always substitute with grated paneer, cooked vegetables (carrot,beans,potato, peas) etc.

Dum Gobi by Ritisha

Dum Gobi by Ritisha

Serves 4 people.

Ingredients:
1.1 lb cauliflower
2.1/2 tsp chili powder
3.1/4 tsp turmeric
4.2 tsp grated ginger
5.1/3 cup chopped tomatoes
6.1 green chili, chopped
7.1 tbspn plain yogurt
8.2-3 tbsp chopped cilantro leaves
9.1/2 tsp garam masala salt to taste

Procedure:

1. wash, drain and cut cauliflower into 1 inch flowrets, including stem( has good fiber content).
2. combine chili powder, ginger, tomoto, green chili, turmeric with yogurt in a bowl.
3. take a non-stick pan, spray some oil( little oil => low fat), put cauliflower into the pan and pour the mixed mixture over the top, cover the pan tightly and cook over low heat for 10-15 min.
4. stir in half the cilantro leaves, and cook with lid off, for another 5-6 min, put salt according to your taste..
5 turn off heat and sprinkle with garam masala and remaining cilantro.

tip: use little water.

Nutritive value of this recipe:

cauliflower contains vitamin C and folate.folate helps the blood work more efficiently and is also essential for proper tissue growth and not getting enough can make you susceptible to many diseases down the road such as cancer and heart disease.vitamin C is considered an antioxidant, it helps you keep your immune system strong.three florets of cauliflower a day will provide you with 67% of your daily vitamin C requirement

Paneer Tamatari by Amulya Gade

Paneer Tamatari by Amulya Gade

This is a very simple recipe but to make it special, I have changed the way it is prepared. The Recipe is a fusion of traditional Mughalai Cuisine and the ever popular Italian Cuisine…When I say that many will probably not understand why but the following recipe will tell you why…This Curry has a perfect Tomato Gravy that captures all the tanginess of this lovely vegetable/fruit, but the added feature is oven roasted bits of Tomato that enhance the flavour even more…The other spices and a little cream are added to add volume to the gravy and mellow the flavour Paneer and Green Capsicum are added to go with the gravy but any vegetable can be added as per liking….

Serves: 2-3 people
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes

Ingredients:

1 Medium Sized Tomato (diced to 1cm pieces) & 2 Medium Sized Tomatoes (cut into quarters)
1” (inch) Cinnamon Stick or Curl
2 Whole Black Peppercorns
2 Cardamoms (Elaichi)
1 Tablespoon Oil (use Olive Oil for a healthier version)
½ Green Capsicum (diced into 1cm pieces)
1 Teaspoon Ginger-Garlic Paste
1 Green Chilli (finely chopped)
1 Tablespoon Fresh Cream (fat free cooking cream)
150gms Paneer (diced into 1cm cubes)
Salt and Chilli Powder (as desired – I put ½ tsp of each in the gravy)
For Garnish:
1 Teaspoon of Fresh Cream (cooking cream)
Coriander Leaves (finely chopped)
Slithers of Capsicum
2 Paneer Cubes

Preparation Method:

Firstly Preheat oven to 180*C. Then on a flat baking tray place the diced tomato pieces of 1st tomato. Sprinkle a little Olive Oil over them. Cook them for 10 minutes in the oven till they shrink a little bit (a little like a semidried tomato but not as much as it).
Meanwhile also place the Paneer cubes onto another tray lined with foil (to prevent paneer sticking) and cook them along with the tomatoes to lightly toast them.
When the above two things are in the oven, cook the quartered tomatoes in a pot filled with just ¼ cup water. To this add the cinnamon stick, cardamom and peppercorn. Let it simmer on a medium flame for 10 minutes. Then blend these cooked tomatoes into a smooth puree along with the spices and ¼ teaspoon salt.
In a saucepan, heat the 1 Tablespoon of Oil and sauté the capsicum till translucent. Then add the Ginger-Garlic paste and chopped green chilli. Sauté them for about a minute.
Then add the blended Tomato puree and salt and chilli powder and cook for another 5 minutes, stirring occasionally.
Finally add the toasted paneer, cream and oven-roasted tomatoes. Mix well and cook for 1 more minute and then take away from heat.
Serve hot garnished with a little chopped coriander and fresh cream drizzled over. (For presentation sake I used Paneer cubes and Slithers of Capsicum)
This curry goes well with Parathas or with Jeera Rice.

Shelf Life: The Curry can stay upto one week if refrigerated properly (1*C to 5*C)

Nutritional Value: As the recipe using baking/ roasting when compared to frying/deep frying, it is naturally a healthier option. On top of it not much of fatty products like butter or ghee are used. Only a tablespoon of fat free fresh cooking cream is used so it is also not high in calories. The only other fat used is Olive Oil and it is less in cholesterol and in calorie content therefore making it a healthy option as well.

Equipment Used: Cook-top Stove, Oven, Sauce Pan, Stirrer Spoon and Blender.

'King TOM Queen MATO JaZz' by Sravanthi

'King TOM Queen MATO JaZz' by Sravanthi

Source of the recipe- My own recipe:)..haha made in Sravanthi Swagruha Foods ..hehe

INGREDIENTS:

Tomatoes-6 finely chopped
Baby Corn- 1 canned or fresh ones if available
Bell Peppers- Green,Red and Yellow- each 1 ,chopped thin and long in size
Carrot-2-small size finely chopped
Onions-1 Medium size - chop into medium square pieces
Garlic - 6-7 cloves finely chopped
Spring Onion-1 bunch - chopped into small and long pieces as well
Salt-as needed
Paprika-1/2 tbsp
Chilli Powder-1/4 tbsp as required to your spice levels
Oil-as needed

MASALA:

Cloves-3
Dhaniya-1tbsp finely curshed (not powder)
Jeera-2tbsp- make it a fine powder
Fennel seeds-1 tbsp -make it powder
Dry Red chillies-3
Black pepper Whole-1/4 tbsp
Almonds-5-6 whole

PROCEDURE:

Soak the cloves,dry red chillies, wholeblackpepper and Almonds for half an hour , make it a fine paste and keep it aside.

Take a pan. Add 2 spoons oil and roast the garlic and carrot with salt until the raw smell of carrot is gone.

After it is done add the tomatoes along with a little salt and let it be cooked until all the water from the tomatoes comes out perfectly cooked.

Transfer this mixture into a vessel and make a fine paste after it gets chilled.

Now wipe the pan with a tissue completely or use another vessel and put some oil.

Fry the babycorn and onion at first.

After it is fried properly now add the green peppers ( Green peppers are to be added a bit late because it tends to become very soft and gets cooked quite fast when cooked along with onions)

Now add the tomato,carrot and garlic sauce and saute the veggies for 5 mins.

Add the masala paste , paprika, Chilli powder, jeera powder and crushed dhaniya.
(crushed dhaniya brings up a different flavour and taste than the regular dhaniya powder), fennel powder salt as needed and mix properly.

Cover with the lid and let it cook until the carrot,tomato and garlic sauce get mixed up properly with the masala and develops into a very good taste..Now check the salt and add some more if needed.

And now at the end add the chopped red peppers , yellow peppers and the chopped spring onions (red and yellow peppers need not be fried,they get cooked up with in a minute ).

Mix it well and put the lid on and let it cook for 5 more mins and switch OFF the stove.

DO NOT open the lid immediately. Open the lid after about 5 mins ,it smells very good as well as tastes very good.

Add coriander for garnishing.

All the veggies, corn and onions , spring onions in the tomato carrot and garlic gravy/sauce..with the flavoured masalas and paprika...soo yummyyy..

Serve this dish along with Naan, Paratha , fried rice , jeera rice.

Tomato Lima Beans Curry (Tamata ukkera) by Usha Rao

Tomato Lima Beans Curry (Tamata ukkera) by Usha Rao

Total Time: 45 minutes
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 2-3

Ingredients:

· Oil: 3 Tbsp
· Curry Leaves: 5 (opt)
· Fenugreek Powder: ¼ tsp (opt)
· Onions: 1 medium or ½ cup chopped
· Green Chillies: 4 small slit
· Ginger Garlic paste: 2 tsp
· Coriander powder: 2tsp
· Cumin Powder: ½ tsp
· Turmeric powder: ¼ tsp
· Chili powder: 1 ½ tsp
· Salt to taste
· Lima Beans: ½ cup (frozen)
· Tomatoes: 3 medium / 1 lb sliced
· Dry roasted Nuvvulu / Til / Sesame seeds: 1 ½ - 2 Tbsp
· Green onions: 1 chopped (only the green part, white part can be add to ½ c onions) (opt)
· Garam masala powder: ¼ tsp
· Cilantro: chopped according to your liking

About the ingredients:

· All the powders used in this recipe are store bought. Only powder that I made at home is sesame powder. I will mention how I prepared it in the preparation section.
· I have a few ingredients listed as optional. I used all the above ingredients when preparing the dish, however, if you don't have the optional ingredients at home, you can skip using those.
· Egg eaters can substitute lima beans with 3 boiled eggs or use both lima beans and the eggs.
· Lima beans can also be substituted for frozen pigeon peas / kandhi ginjalu / toovar lilva, or frozen green channa, or green peas. People India can use fresh peas or channa. I personally don't like frozen green peas that we get in the USA. I find it too sweet.
· I used the green part of the green onion. The white part, I added it to the ½ c onion (excluding the white part).
· I like my food spicy. If you feel the curry would be spicy for your palate, please just the chillies and chilli powder to your liking.

Preparation:

Sesame seeds Powder:
- Heat water in a small container. You don't need boiling water. It should be hot.
- Add sesame seeds and soak for 2 minutes and drain the water.
- Heat a frying pan, add the drained sesame seeds and roast the seeds until they start crackling. Keep stirring until all the seeds dry and turn brownish. Make sure you don't burn the seeds.
- Remove from heat and let it cool. When the seeds cool, grind to fine powder.
- This is how I make my powder. If you wish, you can skip soaking the seeds in hot water.

Other preparation:
- Cut all the vegetables as required.

Cooking:

· In a pan heat oil, add curry leaves, fenugreek powder, onions and saute until onions are translucent.
· Add green chillies, ginger garlic paste and sauté for a minute.
· Add coriander powder, cumin powder, turmeric and stir.
· Add chili powder, salt, lima beans and mix well.
· Add tomatoes and stir well.
· Cover the pan and cook on medium high heat for approx. 10 minutes, stirring occasionally. Temperature varies from cooking rage to rage. So, cook until tomatoes are cooked and are soft.
· When the tomatoes are cooked, remove the lid, add sesame powder, green onions, garam masala powder and cook for another 10 minutes on medium heat stirring frequently.
· Add cilantro, turn off the heat. Serve with hot rice.

Easy Tomato Curry by Chaitali

Easy Tomato Curry by Chaitali

I got this delicious recipe from my mom. It is very simple, easy and can be made in a jiffy when you have unexpected guests coming over. The curry tastes good if fresh tomatoes are used instead of the canned stuff.

Ingredients Required:

1. Tomatoes - 6 medium
2. Onion - 1 medium
3. Green Chili - 1
4. Delhi Chana (Chickpeas/Garbanzo beans) - 1 cup soaked
5. Salt - to taste

Seasoning:

1. Oil - 1 tea spoon
2. Mustard - 1/4 tea spoon
3. Cumin - 1/4 tea spoon
4. Turmeric - a pinch
5. Cilantro/kottimeer - to garnish

Procedure:

· Soak chana overnight. (If using canned garbanzo beans, you can add them directly while cooking)
· Take oil in a pan and turn the heat on
· Add mustard, cumin, turmeric one after the other
· When the seasoning starts to splutter, add chopped green chili and onions and sauté for 2 minutes
· Add chopped tomatoes and cook on medium heat by covering with a lid
· When the tomatoes are soft and cooked completely (which might take 6-7 minutes), add salt and chickpeas and cook for couple of minutes
· Garnish with cilantro
· Serve hot with rice/chapathi!!!

Note:

· Making time: 12-15 minutes, excluding soaking time
· Serves 4
· Shelf Life - 2-3 days
· Nutritive Value per serving*
o Energy - 144 kcal
o Protein - 10 gm
o Carbohydrates - 34 gm

*(Calculated using the data available on www.nutritiondata.com)

Tomato Aava Kura by Kavya Naimish

Tomato Aava Kura by Kavya Naimish

Hmm..Chaala mandiki ee tomato kura telise vuntundi…endukante ee dish ni common ga manam intilo chesukunedhe…kaani ikkada participate cheyalani edho china prayathnam chesa… Tomato ni main ingredient ga use chesi cheyalante dat too curry ante naaku ventane idhe gurthochindi…

Serves 4:

Ingredients:
Tomatoes: 4 medium size
Tamarind: Lemon Size
Sugar or Jaggaery
Turmeric: 1 pinch
For Making into Paste:
Grated Coconut: 1 ½ cup
Seasam (nuvvulu): 1 tbsp
Mustard Seeds (aavalu): 2 tsp
Rice: 1 tbsp
Red Chilies: 4
Salt

For Seasoning:
Mustard seeds: 1 tbsp
Cumin Seeds: 1 tbsp
Fenugreek Seeds (menthulu): ½ tbsp
Curry leaves
Oil

PROCEDURE:

1) Cut the tomatoes into pieces. .cut them according to your taste and boil these tomatoes.
2) Soak the tamarind in Luke warm water and take the extract from tamarind.
3) Take all the ingredients mentioned under for making into paste. .Grated coconut, mustard seeds, Seas am seeds, rice, red chilies, salt .Add some water n make it into a fine paste.
4) Put a boiling pan, add some oil, when the oil is heated add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, allow this to fry n then add hinge to them.
5) Once when the seasoning is ready pour the tamarind juice into the boiling pan. Now add the finely ground paste to this. Let it boil so well that all the raw flavor of mustard seeds goes out. Add a pinch of turmeric powder, red chili powder, sugar. Check and add salt and chili powder according to your taste.
6) When the gravy is completely cooked. Then add the boiled tomatoes to this cooked paste. Now let these tomatoes boil in the paste for 5 minutes. Now your Tomato Avva Kura is ready.
7) Take it into a bowl n garnish it with freshly chopped cilantro.Serve it hot with Rice and Normal Dal (muddha pappu). With this combination you will really enjoy the taste of Tomato Aava Kura.

Cherry Tomato Jalsa by Swetha puvvada

Cherry Tomato Jalsa by Swetha puvvada

Ingredients:
**************
Cherry Tomatoes: 1 box
Onions: 1 Big
Jeelakarra: For Talimpu
Masala Ingredients:
· Groundnuts - 1 tablespoon
· Nuvvulu - ½ spoon
· Dhaniyalu – ½ spoon
· Ghasa Ghasalu – ¼ spoon
· Red chillies - 4 - 5 (depending on how spicy we want)
· Salt - According to taste
· Oil – ½ spoon
Cashews: 2 - 3
Curd: 2 spoons
Cilantro: For Garnishing

Preparation of Masala:
***************************
1) Take a small pan and add about ½ spoon oil.
2) Once the oil is heated add Groundnuts, Nuvvulu , Dhaniyalu, Ghasa Ghasalu and Red chillies one by one in the same order.
3) Once the mix turns light brown, remove from the stove and set it aside to cooldown.
4) Grind the mix after it is brought down to room temperature into fine powder adding sufficient salt.

Method of Preparation:
****************************
1) Take a tawah and add about 2 - 3 spoons of oil. Let it heat for a while and add some jeera for talimpu. Once it splitters, add very finely chopped onions. Let the onions fry till they become tender.
2) In the meanwhile take a small pan and add about ½ spoon oil and heat it. Add about 2/3rds box of cherry tomatoes and fry them till they turn little tender. Make sure that the tomatoes don’t break completely. They might splutter very little water now and then.
3) When you the tomatoes are tender enough, remove them from the heat and keep it aside.
4) By now, the onions would have become tender, add some water, the masala powder prepared earlier, and some broken cashews.
5) Take around 5 - 6 cherry tomatoes and mash it with your hand and put it in the tawah so that the gravy catches the flavor of tomatoes. Add some salt and keep the tawah covered until everything is boiled and cooked completely. Let it cook on a medium flame.
6) Take off the lid and simmer the flame a little bit, add 2 – 3 tablespoons of curd and mix it well when the flame is on.
7) Now, remove from heat and shift it into a bowl and garnish with Cilantro and whole cashews.

Note:
*******
Don’t add too many cherry tomatoes as we add for regular tomato curry. Just add few.
The recipe should serve good for 2 people and a kid. If you are preparing for kid, I suggest not adding dhaniya and less of red chillies, as kids don’t eat spicy stuff.
It is one of the simplest recipes and takes not more than 20-25 mins.
It goes well with Roti, Rice and Parathas…..
Also, it doesn’t take much oil and doesn’t have any preserved masalas or other ingredients.

Tomato kofta by Bhargavi Aitha

Tomato kofta by Bhargavi Aitha

Ingredients:

tomatos:-4 medium sized

onions:-1 medium sized( cut into small pieces)

turmeric:-1 tea spoon

dhaniya powder:-1 tea spoon

garam masala powder:-1 tea spoon

red chilli powder:2 tea spoons(depending on taste)

curry leaves:-4to 5(optional)

coriander leaves for garnishing.

for koftha balls( arround 20 ballas of little <>

onion: 1/2 medium sized

fresh coconut powder:3 table spoons

green chilli:-6 small

ginger garlic paste :-1 tea spoon(optional)

salt to taste.

besan flour as required

oil for deep frying.

Procedure:

For koftha balls:

First we have to make koftha balls.

for that we need to grind all the above ingredients except besan flour to a fine paste.

Transfer the ground paste into a bowl and add besan flour. add salt if necessary.

The consistancy of the paste should be like normal onion bajji and deep fry.

For this curry 10 to 15 balls is enough( depends on individual taste).

For curry:

Take a bowl, put 3 table spoons of oil and add chopped onions and curry leaves.

Saute the onions till it become transulesent on low flame but dont burn.

Then add tomatos saute them till they are cooked(soft) and oil seperates.

Then add ginger&garlic paste,turmeric,dhaniya powder,garam masala powder,salt,red chilli powder and cook it for 5 min.

Then add those koftha balls and cook it for more 2 min then garnish it with coriander leaves.

Thats it our tasty tomato koftha curry is ready. it tastes gud with rice and chapathis.

Note: For best Results, Do it on low flame.

no of persons serving: 2.

preparation time:20 min.

Capsicum Stuffed Tomato by Sangeetha Penugonda

Capsicum Stuffed Tomato by Sangeetha Penugonda

Servings –5

Ingredients

Oil – 2 tsp
Cloves –2
Cinnamon – ¼ inch
Onion –1 Medium
Ginger Garlic Paste –1tsp
Capsicum –1
Romano Tomatoes – 6
Cashews – handful (15 pieces)
Coriander powder –1 tsp
Cumin powder – ½ tsp
Chili powder – ½ tsp
Turmeric powder - pinch
Garam Masala powder – pinch
Salt – As needed
Green chilies –4
Curry leaves –10
Coriander leaves - for garnish

Method of preparation:

Step 1: Stuffing and Gravy:

Take 1-tsp of oil in a pan when its hot add cloves and cinnamon and let it crackle
Then add sliced onions and ginger garlic paste and sauté them
When onions are turn transparent add capsicum pieces and one tomato and let them cook for few (3-5) minutes
Add Cashews, Coriander powder, Cumin powder, Chili powder, turmeric powder, garam masala and Salt and cook for 2 minutes
Then grind the above with out water and stuffing is ready

Step 2: Stuffing tomatoes:

Take tomatoes and slice them from top horizontally and vertically leaving the bottom.
Take the seeds out from tomato.
Stuff half of the above mixture into the tomatoes

Step 2: Curry preparation

Take 1- tsp of oil in non-stick pan and add green chilies and curry leaves when it is hot.
Then add stuffed tomatoes and let it cook until tomatoes become soft
Then add remaining gravy to stuffed tomatoes
Let it cook for 5-10 minutes with closed lid and garnish with coriander leaves
Capsicum stuffed tomato is here . Serve with chapatti/rice

Calories – 300 calories per serving

Stuffed Tomatoes in Curry Sauce by Sriharsha Mupparaju

Stuffed Tomatoes in Curry Sauce by Sriharsha Mupparaju

Ingredients:

Tomatoes (medium) – 8 (pick little hard ones)
Cauliflower – 1 cup (finely chopped)
Onion – 1cup (finely chopped)
Corn – ½ cup
Yellow bell pepper – 1 cup (finely chopped)
Green peas – ½ cup
Green bell pepper – 1 cup (finely chopped)
Coconut – ¼ cup
Ginger garlic paste – 3 tsp
Mustard – ½ tsp
Cumin – ½ tsp
Garam masala powder – 1 tsp
Oil – 2 tbsp
Turmeric – a pinch
Salt – according to taste
Chilli powder – according to taste
Coriander powder (or seeds) – 3 tbsp

Preparation:

Cut the top portion of six tomatoes, scoop the flesh and seeds and save it to use later. Wipe the tomatoes dry.
Heat 1 tbsp of oil in a pan and put mustard, cumin seeds. Once it pops, add ¼ cup of onions and let it fry until transparent.
Add 1 tsp of ginger garlic paste and half of the scooped tomato flesh and let it fry for 3 min.
Add cauliflower, corn, bell peppers, peas and mix together. Fry for 10 minutes. (You can use any vegetables of your choice. Tomato adds a nice flavor to the stuffing unlike brinjal and other vegetables which can be stuffed)
Add salt and chilli powder and ¼ tsp garam masala and turn the heat off.
Once the mixture is slightly cooler spoon it into the tomatoes and fill them completely.

Stuffed tomato ready to go into the oven

Rub little oil on the tomatoes and bake them in a tray for 15 minutes in the oven pre heated to 375o F. Alternatively tomatoes can be sautéed in a pan with a tbsp of oil.
Meanwhile prepare the gravy. Blend remaining tomatoes, coconut (this can be skipped) ginger-garlic paste and coriander powder (or seeds).
Heat remaining oil in a pan, add onions and fry until golden brown. Add a pinch of turmeric, prepared masala paste and fry for 10 mins. Add salt, chilli powder, garam masala powder and mix well.
Pour this gravy over the tomatoes and let it bake for 5 more minutes (total 20 minutes) in the oven(or put the tomatoes in the gravy and let it cook). By now, oil from the gravy separates and skin of the tomatoes gets slightly wrinkled.
Garnish and serve with rice or rotis.

Can’t wait to have it! Stuffed Tomatoes

Preparation time : 20 min
Cooking time (including bake time) : 40 min
Total no. of servings : 3
Calories per serving : 207 (approximate)
Storage : 2 days in Fridge

Chana Masala/Chole/Chole Masala by Padma Shekhar Yellapantula

Chana Masala/Chole/Chole Masala by Padma Shekhar Yellapantula

Ingredients:

Chick peas/chana/garbanzo beans-2cups

Onion-1 Large

Tomatoes-4 medium sized finely chopped

Turmeric- 1 tsp

Coriander powder-1 Tbsp

Ginger-garlic paste- 1 tbsp

Garam masala-1 tsp

Chana masala pwdr,I used Badhsha brand-3Tbsp

Cumin seeds-1/2 tbsp

Coriander leaves/Cilantro-1/2 bunch finely chopped

Chilli powder-1 tbsp(Optional,but I used it)

Lime-1

Oil-2 Tbsp

Salt-According to your taste

Dry whole Masala Ingredients:

Cloves-2

Cardomom-2

Cinnamon-1 inch piece

Mace-1

My version of the Recipe goes like this,In the order of preparation:

1) I soaked the chana for 6hrs.

Tip-Even better if you soak for 8-10hrs.

2) Then I pressure cooked the chana for 3 whistles and kept it aside.I waited for 3 whisltes as I did soaked it for only like 6hrs.If you soak for more time you can remove after 2 whistles.To check the right texture when you mash the chana with your fingers it should get mashed completely.

3) In the meanwhile I finely chopped onions,Tomatoes and Cilantro.

4) Then I heated Oil in a big pan and added cumin seeds,when it spluttered I added dry whole masala,Onions turmeric,gin-gar paste and fried for 2 mins or till slight brown.

5) Then I added the chopped Tomatoes,Coriander pwdr,chana masala pwdr,garam masala,chilli powder,salt and mixed well and kept a lid and let the mixture cook for a while.I added some water to make sure the tomotoes and onion mixture does not burn.Add very little water at this stage.

6) Then when I made sure that tomatoes are finely cooked to a approximately fine paste, I added the chana in to this mixture and mixed well.when adding chana keep the water aside i.e the water which is left after you pressure cook the chana.You may need to add this when you think the curry is too dry.

7) And When the cooked chana is finely blended with all the tomato,onion and spices mix.I added the coriander leaves and mixed well,cooked for another 5 mins and then I switched off the stove.

8) Voila,my chana masala is ready to eat with the yummy bhatura's I made for dinner.When serving I put a lime wedge and some finely sliced onions on side.This makes eating chana masala with bhatura heavenly.

This chana masala serves 3-4 people if prepared in the same quantities mentioned.

Nutritional facts for Tomatoes and Chickpeas:

Tomatoes are rich in vitamin C and contain lycopene as well as small amounts of nicotine. The tomatos has an acidic property that is used to bring out other flavors. This same acidity makes tomatoes especially easy to preserve in home canning as tomato sauce or paste.

Lycopene, one of nature's most powerful antioxidants, is present in tomatoes, and especially when tomatoes are cooked, has been found beneficial in preventing prostate cancer. Tomato extract branded as Lycomato is now also being promoted for treatment of high blood pressure.

Chickpeas are high in protein, and one of the earliest cultivated vegetables.India is the world leader in production of chickpeas followed by Pakistan and Turkey.Chickpeas are a helpful source of zinc, folate and protein.They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.

Tofu in Tomato Onion Gravy By Keerthi Cherukuri (UK)

Tofu in Tomato Onion Gravy By Keerthi Cherukuri (UK)

This recipe is a close replica to our yummy paneer butter masala. I’ve replaced the fatty ingredients with healthier alternatives in this curry.

Tofu, which looks exactly similar to paneer, is made out of Soy milk. Soy milk is extracted from Soya Beans. Tofu is rich in proteins. Soft/firm tofu also doesn’t require any frying in ghee, as paneer does, so I’ve also omitted using ghee and butter. Tofu is found in most of the Asian grocery stores.

For a creamier texture we use cream in paneer butter masala. I’ve replaced this cream with semi-skimmed milk. Added paprika powder for a sweet chilli taste to this dish.


The recipe is quite simple and easy. Doesn’t take more than 30 min from scratch.

Preparation time: 5min
Cooling time: 5min
Cooking time: 10+10min

This recipe serves 4 people.

Ingredients:

Cashew nuts – 10
Water – 100ml (lukewarm)
Oil – 30ml (2 small tbsp)
Onions – 2 (medium sized) – Chopped
Green Chillies – 6 (adjust to taste) – Chopped
Tomatoes – 500gm (cut into chunks)
Cinnamon stick – 1 inch piece (break into pieces)
Cloves – 5
Ginger garlic paste – 2 tsp
Salt – 1.5 tsp (adjust to taste)
Garam masala powder – 1 tsp
Paprika powder – ½ tsp
Semi-skimmed milk – 150ml
Tofu – 350gm (cubed)
Coriander – 1 tablespoon (chopped finely) – to garnish

Method:

Soak the cashew nuts in a 100ml of warm water.
Meanwhile heat a kadai and add 1 small tbsp of oil.
When the oil is heated up, add the chopped onions and green chillies.
Saute for 3-4 min until the onions turn transparent.
Now add the tomato chunks and cook for few min, until the tomatoes turn soft.
Turn off the heat and cool for 5min.
Take this mixture in a blender, add the soaked cashews along with the water and grind to a paste.
Clean the kadai and wipe off with a towel. Place it on the stove and add 1 small tbsp of oil.
When the oil is heated up, add cinnamon pieces, cloves, ginger garlic paste and roast until the raw smell leaves.
Now add the ground paste, salt, garam masala, paprika powder and milk, bring to boil.
Finally add the tofu cubes and cook for 2min and turn off the heat.
Garnish with chopped coriander

Serving Suggestion:

Serve hot with rotis/parathas/rice/Jeera rice.