Peanut Tomato Chutney

I have decided to make this lovely Tomato Peanut Chutney regularly. It goes well with almost everything from Chips to Dosa. This dip can be used as a Salad Dressing or in your sandwich. You can serve it with Kebabs.

Ingredients

1. Honey Roasted Peanuts – 1/4 cup (You can use Peanut Butter or Plain Dry Roasted Peanuts)
2. Tomato Ketchup – 3 to 4 tbsp
3. Garlic – 1 small clove
4. Red Chilly Powder – 1/4 tsp
5. Water – as needed
6. Salt – to taste

Preparation Methods

1. Grind the peanuts in a coffee or spice grinder.
2. Add tomato ketchup, garlic and red chilly powder to the grinder and blend to form a thick paste.
3. Transfer to a bowl and dilute the chutney with a few tablespoons of water. Add salt if needed.

Cream of Tomato Soup

Ingredients

1. Crushed Tomatoes – 1 cup (Please use Skinless and Seedless Crushed Tomatoes)
2. Water – 1 cup
3. Onion Powder – 2 tsp
4. Garlic Powder – 1 tsp
5. Red Chilly Powder – 1 tsp
6. Black Pepper powder – to taste
7. Butter – 1 tbsp
8. Salt – to taste
9. Whipping Cream – 1/4 cup

Preparation Method

1. Melt butter in a saucepan and add the crushed tomatoes.
2. Pour water to the saucepan and stir carefully.
3. Add onion powder, garlic powder, red chilly powder, salt and pepper.
4. Stir carefully and bring the soup to a slow boil.
5. Reduce heat and add whipping cream.
6. Stir gently and remove from stove top after a minute.
7. Toast 2 slices of bread until firm. Dice the bread into cubes.
8. Serve the hot soup with toasted bread crumbs.

Note

• I have used Canned Crushed Tomatoes in this recipe which are readily available at most of the Grocery Stores in US.

Tomato Rice (Thakkali Sadam)

There are thousands of recipes for making Tomato Rice. Some add Whole Garam Masala and/or Roasted and Powdered Lentils, while others use Coconut Milk. Here is my version of Tomato Rice. Whenever I have left over Rice in my fridge and am feeling too lazy to make accompanying curries or side dishes, I go for this quick Tomato Rice and it is definitely a saver.

Ingredients

1. Cooked Rice – 3 cups (Basmathi or Ponni)
2. Roughly Chopped Tomatoes -  3 medium (It’s better to use Ripe Tomatoes)
3. Finely Diced Onions – 1 medium
4. Curry Leaves – A sprig
5. Mustard Seeds – 1/2 tsp
6. Cinnamon (Patta) – 1″ piece
7. Cloves – 4
8. Fennel Seeds – 1/2 tsp
9. Minced  Ginger – 1 tbsp
10. Minced Garlic – 1 tbsp
11. Turmeric powder – 1/2 tsp
12. Red Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
13. Curry Leaves – A sprig
14. Oil – 2 tbsp
15. Salt – to taste
16. Cilantro (Malli Yella) – A few

Preparation Method

1. Heat oil in a non stick pan or kadai and splutter mustard seeds.
2. Add cinnamon, cloves and fennel seeds. Saute for around 2 minutes until fragrant.
3. Add onions and continue sauteing until they become translucent.
4. Thrown in the curry leaves, ginger and garlic and saute for 2 more minutes.
5. Reduce heat and add turmeric powder and red chilly powder. Stir fry for 2 minutes.
6. Meanwhile, blend the tomatoes in a blender along with 1/4 cup water to make a nice paste.
7. Add the tomato paste to the pan along with salt to taste and allow it to cook for 7 -8 minutes until the raw smell disappears.
8. Reduce heat and add the cooked rice to the pan. Mix thoroughly and remove from stove top.
9. Garnish with cilantro leaves.
10. Serve with Raitha, Pappad and pickle.

Note

• Do not use overcooked rice for this recipe or else it will become mushy after mixing.

Onion Tomato Raitha

Ingredients

1. Finely Chopped Onions – 1 small
2. Finely Chopped Tomatoes – 1 small
3. Minced Green Chillies – 2
4. Curd – 3 cups
5. Salt – to taste

Preparation Method

1. Beat the curd nicely. You can add little water to obtain the desired consistency for Raitha.
2. Add the diced onions, tomatoes an green chillies to the beaten curd.
3. Add salt to taste.
4. Serve the Raitha with Biriyani.

Tomato Moru Curry

So go ahead and try out this simple and easy recipe for Tomato Moru Curry or Tomato Yogurt Curry.

Ingredients

1. Yogurt – 3 cups
2. Water – 1 cup
3. Red Tomato – 1 big
4. Oil – 1 tbsp
5. Mustard Seeds – 1/4 tsp
6. Turmeric Powder – 1/2 tsp
7. Dried Red Chillies – 2
8. Slit Green Chillies – 3
9. Cumin/Jeera Powder – 1/4 tsp
10. Fenugreek/Uluva Powder – 1/4 tsp
11. Curry Leaves – A sprig
12. Salt – to taste

Preparation Method

1. Dice tomatoes into medium sized pieces.
2. Heat oil in a deep pan and splutter mustard seeds.
3. Reduce heat and add red chillies, tomatoes, curry leaves and green chillies.
4. Stir for a few minutes and allow the tomatoes to cook.
5. Meanwhile blend Yogurt with 1 cup of water and keep aside.
6. When the tomatoes are cooked, mash a few pieces and leave the rest as chunks.
7. Add salt, turmeric powder, cumin and fenugreek powder.
8. Stir for a few seconds and pour the blended yogurt in to the pan.
9. Reduce heat to medium low and stir gently for 2-3 minutes. Do not allow the curry to boil.
10. Remove from heat and serve this tasty Tomato Moru Curry with Rice.

Thakkali Moru Curry