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Tomato Mint Chutney is a simple and delicious Chutney.It goes well with Dosas and Idlis. Due to its tangy and minty taste children likes to have this.
Preparation time: 5 minutes
Cooking time: 15 minutes
Yields ~ 2 cups
Ingredients :-
2 Large ripe tomatoes, chopped
1 cup of fresh mint leaves, chopped
2 medium-sized onions, chopped
3 Garlic Cloves ,chopped
1/4 cup roasted gram dal /Dalva
5-7 dry red chillies or green chillies
1 marble sized ball of tamarind (soak in little water)
1/4 tsp of asafoetida / hing
1 tbsp of oil
1/4 tsp of mustard seeds
1/2 tsp of urad dal
Salt to taste
Method:-
- Heat oil in a pan add the urad dal and red chillies and saute for few seconds until golden brown.
- Then add the onions and garlic and when they turn golden brown (about 4-5 mins), add chopped tomatoes. Stir well and cook for another 5-6 mins until the tomatoes turn soft.
- Then add the chopped mint leaves and cook for 2-3 mins until the leaves wilt and soften.
- Then, add the roasted gram dal and salt.
- Mix well to combine all the ingredients together and remove from fire.
- Cool and grind adding the tamarind and little water.
- In the same pan, add few more drops of oil and saute the mustard seeds when mustard seeds pop then add hing and turn off the flame.
- Add the grounded chutney to this tempering and mix well.
- A delicious, simple chutney that's bursting with mint flavor is now ready !!!
- Serve with Rice, Dosas, Idlis and Rotis.
- For a variation in flavor, replace mint with coriander leaves .
- Adjust the amount of red chillies or green chillies as per your taste.
This is a simple gojju which can be made when you are out of veggies or when you want to make something simple and fast and when you are in hurry. My MIL used to make this along with rice . I make this very often.This gojju tastes delicious and it goes with everything like dosa, idly, rice ,chapathis ,rotis , pooris and even as a spread on bread.
Ingredients:-
Tomatoes - 3 (medium size)
Coriander leaves - few
Curry leaves -few
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Rasam powder - 1 tsp
Asafoetida - 1 pinch
salt - according to taste
Method:-
Wash and chop tomatoes, coriander leaves and keep aside.
Heat oil in a pan and add mustard seeds .Fry till it crackles.
Add cumin seeds ,urad dal and fry until golden brown.
Now add Curry leaves .Fry for a second and then add tomatoes, chilli powder, turmeric ,rasam powder, salt, asafoetida to it while adding 1 small cup of water to it and allow to cook until done.
The mixture should become semi thick in consistency.
Garnish it with coriander leaves.
Serve with dosa, chapati, poori, roti and rice.
Tips:-
1. You can keep it in an airtight container for 4 to 5 days.
2. If you don't have rasam powder at home, you can use the red chilli powder only.
Soups are always considered to be healthy dish which should be included in our daily diet.Every spoon that goes into your mouth is full of health .This Carrot Tomato soup is rich in Vitamin A and Vitamin C.I found this soup to be more nutritious, healthy as well as tasty. Its Sweet and tangy taste makes it more delicious for kids..Kids will definitely Love it.It is good for infants and toddlers also.
Ingredients:
Carrot - 2 big
Tomatoes - 2
Pepper - 1/4 tsp (Adjust according to your level of spice)
Butter - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Vegetable stock /water -2 cups
Method:
Cut carrots and tomatoes into big pieces. Cook them with one cup of water in pressure cooker or microwave until they are completely cooked. Cool and blend in a blender to a smooth paste.Strain it to remove tomato seeds . (I dont strain the soup, because I feel straining will remove all the fibers from the soup).
Bring the mixture to boil adding 2 cups of vegetable stock. Add salt ,sugar and pepper.Simmer for two minutes.
Serve hot garnished with butter or cream.
Tomato contains large amount of lycopene, an antioxidant highly effective in fighting with cancer causing free radicals.Tomato is a natural antiseptic therefore it can help protect against infection .Nicotinic acid in tomatoes can help to reduce blood cholesterol, thus helps prevent heart diseases. It is a rich source of vitamins and minerals. It also improves eye health and prevents hypertension and urinary tract infections.
Ingredients:-
Tomatoes medium size -4
Sugar - 6-7 tbsp
Ghee -3 tbsp
Corn Flour - 1 tbsp
Cardamom Powder -1/4 tsp
Almonds,Pistachios for Garnishing
Method:-
Wash Tomatoes well.Cut into pieces.
Grind the tomatoes without water and keep it aside.
Heat 1 tbsp of ghee in a non stick pan.Add Tomato Juice ,Cardamom Powder and Sugar and stir it in low heat.
In middle add more ghee.
Add corn flour mixed in little bit water.
Stir continuously till it becomes soft and thick.
Garnish it with Almonds and Pistachios.
Delicious and tangy Tomato Halwa is ready .
Tomatoes are actually fruits, but being low in sugar they are usually eaten like vegetables. Ripe red tomatoes are rich in beta-carotene and the anti-oxidant lycopene. Tomatoes are High in Vitamin C and Vitamin A.
Some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato.
Use the ripest tomatoes you can. Added sugar will balance the natural acidity of the tomatoes, use more or less to taste.
Ingredients:-
1/2 gal. tomato juice
2 tbsp. sugar
3 tbsp. lemon juice
1 tbsp. salt
Pinch black pepper (Adjust according to kids level)
Method:-
1) Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum) except lemon juice.
Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
2) Mix all ingredients together and let it cool .Add lemon juice .After that blend it in a mixer .Sieve it and Serve.
This is reaching Food for seven stages of Life :Cooking for Infants and Toddlers by Radhika
This flavorful tangy and spicy pickle from Andhra Pradesh (in South India) is so tasty it can be eaten with just plain rice with a spoon of ghee and also with any Indian breakfasts such as dosas , Idli ,Upma etc…
Ingredients :-
Tomato- 1 Kg
Tamarind- 50 gm
Dry red chilli- 5
Mustard seeds powder – 1 tbsp
Methi seeds Powder – ½ tbsp
Red Chilli Powder - 75 gms
Turmeric powder – ½ tsp
Salt- 2 tsp
For tempering
Oil- 100 gms
Garlic- 100 gms
Mustard seeds- 1/2 tbsp
Asafetida (Hing)- 1/2 tsp
Method :-
Day1
Chop the tomato into big cubes.
Add salt, tamarind, and let it stand in the bowl for 1 day (in shade).
Day 2
1) Dry roast mustard seeds, cumin seeds and fenugreek seeds and powder them separately.
2) Grind the tomatoes , 7-8 garlic and the rest of the mixed ingredients (salt ,tamarind) in a blender or grinder.
3) Heat the oil in pan and temper mustard seeds in it.
4) Add garlic , red chillies and saute well.
5) Add the grounded tomato puree, turmeric powder, asafetida to pan and keep cooking on medium flame. Since mixture tends to splatter, cover the pan with a lid. You can cook on low flame and keep stirring once in a while cooking. Cook till oil starts separating from the mixture.
6) Then add red chili powder, Mustard seeds Powder, Methi seeds Powder ,salt if required and let it simmer for about five minutes. Let it cool completely.
7) Preserve the pickle in a dry bottle and place it in a cool dry place.
8) Store it in the refrigerator and it will remain fresh upto 6 -7 months.
9) Serve with idly, rice, dosa ,upma or chapati .
Tomato rasam is a poplular south Indian cuisine. It is also known as tomato chaaru and cooked daily as a part of meal in all over South India.Being a South Indian and growing up in that environment this version was my favorite. Rasam goes great with the dal and rice. Its wonderful sour and spicy taste is liked by everyone.
Ingredients :-
Whole pepper - 10
Jeera - 2 tsps
Garlic flakes - 3
Chopped Coriander leaves - 2 tsps
Salt to taste
Oil - 1 tsps
Curry leaves - 5
Rasam powder - 1tsp
Jaggery – 1/2 tsp
Hing (Asofotadia) a pinch
2. Add lot of water to the pulp, salt, rasam powder and jaggery and mash well either with hand or with a hand blender.
3. Powder Pepper,Jeera, garlic coarsely.
4. For tempering, heat oil, add mustard seeds, jeera ,curry leaves, once they crackle add powdered pepper, jeera, garlic ,Hing. Fry little and add it to the tomato rasam.
5. Boil well for 5-10 minutes, add coriander leaves.
6. Serve hot as a soup or with steaming hot plain rice and papads. A dash of ghee in the rasam before serving will enhance the taste.
