Tomato Chutney

This is the first time I'm entering the JFI event. After seeing my senior bloggers hosting and participating in these events, I too got excited to do something this time. So, here is my entry: Tomato chutney, Tomato Pulav and Tomato Thokku. I know, these are not the fancy items. Still, just wanted to participate in the event and get to know new friends.

Ingredients:
Onion- 1 (medium, rough chop)
Tomatoes- 2 (big, rough chop)
red chillies- 2 1/2
salt- as required

Procedure:
Saute onion in oil until transparent and soft. Then add red chillies and fry for 2 mins. Then add tomatoes and some salt. Cook till the tomato turns soft. cool and grind into a smooth paste.Again heat 3 tsp oil in kadai and fry mustard seeds, split urad dal , red chilli and curry leaves. Now add the onion-tomato paste and fry until the color changes to a nice orange color.Note:If you add more oil and fry for more time you can get a deeper color.Variation:Here I did not add anything else because I wanted tomato to be the main ingredient. But the possibilities are endless. You can add mint, curry leaves, corriander or coconut.

Onion Uthappam with Chandra chutney

Chandra Chutney...... Wondering what type of name is it? It's nothing but the name of the hotel that serves this chutney. This is very similar to onion chutney with only a small variation. Without giving a long story unlike my previous post , I'm going to the recipe straight away.

Onion Uthappam:
Procedure:
Take a laddle of dosa batter and spread on dosa tawa. Do not make it thin; uthappam has to be small and thick. Spread finely cut onions, corriander leaves and green chillies. Pour some oil on the sides. After sometime turn the dosa and cook until you get a nice golden color.
Chandra Chutney:
Ingredients:
Onion - 1 (big, rough chop)
tomato- 2 (small, rough chop)
jeera seeds- little
red chillies- 5
coconut- 1/2 cup

Procedure:
Heat oil and fry jeera seeds, onion,red chillies and tomato. When tomato turns soft, add coconut and saute for few more minutes. cool and grind to a fine paste with required salt. Fry mustard seeds, urad dal, red chillies and curry leaves. pour over chutney.

Simple Rasam

Nothing beats a cup of hot pepper rasam on a cold rainy day. It can be had with rice or just as a soup. Here I have posted the easiest version of rasam. Try and enjoy it.


Ingredients:
water- 4 cups
tamarind pulp- 1 1/2 tsp
tomato-1 (small)
garlic-4 pods
corriander leaves- few
curry leaves - few
salt- required
rasam powder:(to grind)
corriander seeds- 1 tsp
cumin- 1 1/2 tsp
pepper-1 tsp
red chillies-1
hing- a pinch

Procedure:
Mix water, tamarind pulp, tomato, garlic, corriander leaves, salt and rasam powder. Allow this to come to a boil. But don't boil it. switch off gas. Fry little mustard seeds, red chillies, curry leaves and hing. Pour this over rasam.



Note: You can add 3 tbsps of cooked, mashed toor dal in the rasam before bringing rasam to a boil . Also adding a pinch of sugar increases the taste.

Tomato Thokku

This dish goes well with idlli, dosa and rotis. It can done ahead and stored for upto 1 week in the refrigerator. This is the basic form of tomato thokku. You can add chilli powder, corriander powder, jeera powder and some garam masala to get a difference in taste.

Ingredients:
mustard seeds-1/2 tsp
urad dal- 1/2 tsp
jeera seeds- 1/4 tsp
onion-3/4 th (sliced)
green chillies- 4
Turmeric powder- 1/4 tsp
tomato-3 (chopped)

Procedure:
Heat oil in kadai and fry mustard seeds, urad dal and jeera seeds. Then add onions,chillies and turmeric powder. saute until soft. now put tomatoes and salt. Add 1/4 cup water and boil until tomatoes gets cooked. Open the lid from kadai and allow the gravy to dry to desired consistency.