TOMATO ONION GRAVY

This is the gravy that can be served with jeera rice,roti and plain rice tooooooooo.

Ingredients                             
Tomatoes-3 (cut into half)                                   
Onion - 2 (cut into half)
Green chillies - 2 small pieces  
Coconut pieces - 5 to 6 tbsp(dry or wet)
Kasturi meethi - few leaves 
Ginger - 1/4 inch
Garlic - 4 cloves
Oil - 2 tsp
Coriander leaves - few  
Jeera powder - 2 tbsp
Red chilli powder - 2 tbsp
Salt as per taste 

 Method
1.Grind tomatoes,onions,ginger,garlic,coconut,green chillies with a little water ,till a little thick.
2.In a bowl pour the above paste and add red chill powder,jeera powder,gram masalsa and salt,oil and mix well.
3.Also add kasturi meethi (before using directly soak kasturi meethi in warm water). 
4.Put in microwave for 3 mins and cook.
SERVE WITH CORIANDER LEAVES. 

RED CHILLI GARLIC CHUTNEY

Hot chilli garlic chutney used as topping in chaats.
Preparation Time : 35-40 minutes

Servings : 4
                                                             
INGREDIENTS



Whole dry red chillies, seeded - 10
Garlic - 12 cloves
Lemon juice - 2 teaspoons
Sea salt - to taste
Roasted cumin powder - 1 teaspoon



METHOD

Soak red chillies in one and a half cups of water for half an hour. Drain. Grind the red chillies and garlic cloves with lemon juice to a fine paste. Add a little water if necessary. Add sea salt, cumin powder and mix well. Use as a topping on bhel puri or any chaat.

TAMATAR CHUTNEY

Indian version of tomato salsa.
Preparation Time : 15-20 minutes
Cooking Time : 25-30 minutes

INGREDIENTS

Tomatoes  - 5-6 large
Green chillies - 4-5 large
Cumin seeds  - 1/2 teaspoon
Garam masala powder  - 1/4 teaspoon
Fresh coriander leaves - 1 1/2 tablespoons
Salt  - to taste


METHOD
Roast the tomatoes and the green chillies separately on open flame (preferably over live coal or alternatively on gas flame) till nicely done. Allow it to cool slightly. Peel off the outer skins of both tomatoes and green chillies. De-seed the chillies and chop. Chop the tomatoes. Roast cumin seeds on a griddle and powder it coarsely. Mix tomatoes, green chillies with rest of the ingredients and grind coarsely.

Recipe Tip :


Use the large variety of green chillies which are used for stuffed chilli dishes.

ROASTED PEPPER CHUTNEY

An unusual chutney of roasted red capsicums and tomatoes cooked with cider vinegar.
Preparation Time : 30-35 minutes
Cooking Time : 15-20 minutesINGREDIENTS
Red capsicums - 4 medium
Tomatoes  - 2 medium
Salt  - to taste
Oil  - 2 teaspoon
Garlic, chopped  - 5-6 cloves
Brown sugar  - 2 tablespoons
Red chilli flakes - 2 teaspoons
Cider vinegar  - 3 tablespoons


METHOD


Preheat oven to 180°C. Quarter red capsicums and tomatoes and place them on a baking tray. Sprinkle salt and oil and roast them in the preheated oven for twenty to twenty five minutes. Peel the outer skin and chop. Alternatively you can roast the capsicums and tomatoes directly on gas flame till the outer skin gets charred. Dip in cold water immediately, peel the charred skin off and chop them.Heat a pan. Put the capsicums and tomatoes in it and cook. Add salt and mix. Add chopped garlic (or garlic paste) and mix. Add brown sugar and mix. Cook till the sugar dissolves and blends with the capsicums and tomatoes. Add red chilli flakes and mix. Add apple (cider) vinegar and cook till you get a chutney consistency. Cool and store.

Recipe Tip :

You can make this chutney using green capsicums too. In which case you could use green tomatoes instead of red. Instead of apple (cider) vinegar you can use malt vinegar too.

Schezuan Sauce recipe

Schezuan Sauce 

For the paste, boil the dry red chillies and garlic and simmer for 8 to 10 minutes. Take off the heat and cool.
Drain out the water. Grind into a smooth paste in a blender using a little water. Keep it aside.
Heat the oil in a wok or a frying pan and saute the garlic, green chillies, ginger, onions and celery for 1 minute.
Add the paste and saute again for 1 minute.
Add the vegetable stock and mix well. Add the cornflour mixture, vinegar, sugar, Aginomoto and salt. Bring to a boil and keep aside.
Use as required.