Thursday, August 4, 2011

Tomato Pickle

    Have enough tomato left and I wanted to use it to the core...I did tomato dosa and chutney the other day...The next recipe that caught ma mind was tomato pickle...Anything based with tomato is ma favourite and when you get tomato for cheap rates all I do is stock it and utilize it to the maximum...And people who love tangy cum caustic recipes would love this pickle a lot.Below is the recipe part.


Tomato-10 in number(big size)
Mustard seeds-1 tablespoon
Fenugreek powder-1 tablespoon
Red chilli powder-as desired by you
turmeric powder-1 tablespoon
Asafetida- a pinch
Jaggery-a small piece
salt-as required


1.Chop tomato into very small pieces.
2.In a wok/kadai add oil(generous amount) and wait till it gets heated.
3.Add mustard seeds and wait till it splutters.
4.Now add tumeric and redchilli powder and give it a quick stir.
5.Add the finely chopped tomato followed by salt and wait till tomato cooks well and becomes mushy.Also at a stage oil will start leaving out from the mixture.At this stage add fenugreek powder ,jaggery and asafetida and give it a nice stir for 2 minutes.
6.Switch the stove off and cool it.

You shall store it in an air tight container and serve it as a side dish or enjoy the taste with curd rice :)

Tuesday, August 2, 2011

Tomato Soup

I always love soup...Tomato and sweet corn soup always tops ma list :)Have tried tomato soup many a times but I felt that something went wrong and was not upto the mark...Yesterday I was surfing the net and Vah chef's tomato recipe caught ma eyes...Had enough tomato at home and wanted to give it a try...I have modified the original recipe because I ran out of some ingredients but the result was a yummy soup this time...If you are a person of ma type who loves tangy tomato soup then definitely this recipe will be your cuppa tea...


Butter-2 tablespoon(I didnot have butter so substituted with oil).
Tomato-2(a bit big tomato)
Onion-1(small size)
cerely/carrot/any veggies of your choice(I didnot add any vegetable).
pepper powder-1/2 tablespoon
salt- as required
corn starch-1/2 tablespoon.
basil leaves-a few


1.Add butter(in my case it was oil) in a wok and wait till it gets heated.
2.Add onion,tomato and other veggies and give it a stir and allow it to can add little water at this stage and allow the veggies to cook.

3.Add salt and pepper powder.
4.When the veggies are cooked add basil leaves and give it a quick stir and switch off the stove.Cool the mixture and blend it well and filter the puree.
5.Take an another wok again and add this puree and simmer it for 5 minutes.
6.Form a paste of corn starch with water and add it to the tomato soup.Corn starch is used as a thickening agent here.Once you feel that the soup has attained the required consistency switch off the stove and serve it hot with deep fried bread piece as a topping.Basil leaves gives a nice aroma to the soup...


1.I used oil instead of butter but I am very sure that taste would be yummicious when used butter.
2.I didnot add any veggies.The original recipe had garlic,celery,capsicum.You can use carrot as well.
3.To thicken the soup the original recipe was prepared by adding all purpose four to the butter in a separate wok  and filtered puree was poured slowly (to avoid lumps)once the all purpose flour and butter becomes little brown in color and finally simmered the soup  for 5 minutes to complete the recipe.Corn starch was not used as a thickening agent in the original recipe but I used corn starch.
4.You can add fresh cream/sour cream as a topping to the soup before serving.I did not add cream to ma soup.

Monday, August 1, 2011

Crispy rice flour balls...

 Mom makes dishes mostly with rice flour...I have become addicted to dishes made of rice flour...From kozhakattai to rice flour balls to name a few...The usage of rice flour is minimal to nil in my MIL's home...Whenever I come to my mom's place I ask her to make all the lovely rice flour dishes and enjoy it a lot...One such recipe I enjoy the  most is rice flour balls...To prepare this you need the below ingredients...

Rice flour-1 cup
Red chilli powder-1 tablespoon
salt-as required
sour curd-as per the requirement to knead
oil-as  required for frying
asafetida-a pinch

1.Puree the tomato.
2.Take a wide vessel...Add rice flour,salt,red chilli powder,asafetida,tomato puree and curd.
3.Make sure that the dough is not watery or too solid...It should be semi solid and you should be able to take the dough in ur hand without spilling...A little beyond chapathi dough consistency...See the below picture for reference.

4.Add oil in a wok and wait till it gets heated.
5.Take the dough in the form of a small ball and drop it in the oil carefully...I am very sure that you will not  get the dough in the shape of a ball...but the shape would be little close to a ball.
6.Wait till it turns golden brown on both sides.Drain excess oil and serve it hot.

Notes: can also add oinions to the dough.