South Indian Recipes

TOMATO PICKLE

Ripe tomatoes - 1 kg, tamarind - 50 gm, red chilli pd - 100 gms,
turmeric pd - 1 tsp, fenugreek pd - 1 tsp, mustard pd - 1 tsp,
asafoetida - 1 tsp, garlic - 50 gms, curry leaves - few, gingely oil - 100 ml.
Wash and cut tomatoes into quarter pieces. Heat 50 ml of oil andsaute the tomatoe, cleaned tamarind and tuermeric pd. emove from fire and cool. Grind to a paste with garlic and salt. Heat remaining oil and add curry leaves and red chilli pd. Saute for a while and add prepared paste. Cook till oil separates. Add asafoetida, mustard and fenugreek pds and mix well. remove from fire and store in sterile jar.
Add vinegar while cooking if you want to store for longer period.

TOMATO JAM

Ripe and firm tomatoes - 1 kg, sugar - 1 kg, lime juice - 4 tbsp.

Wash and quarter the tomatoes. Sprinkle sugar and cover and keep overnight. Next day, heat the tomatoes in a thick bottomed pan over medium flame till tomatoes are done. Add the lemon juice and mix well. Raise the heat and cook till it reaches jam consistency. Remove and store in a sterile container.
To check the right consistency, drop a tsp of jam in a plate of water. It should settle like a ball without disintegrating.

These recipes are from the Hindu newspaper by Mr.P.Singaravelavan, HoD, Catering Science and Hotel Management, SNR Sons College.

This recipe is from a book by Tupperware India.
Tomatoes - 400 gms, jaggery - 50 gm, oil - 2 tsp, green chillies - 4, salt to taste, mustard - 1 tsp, hing - a pinch.
Clean and cut the tomatoes. Slit the chillies. Heat oil and add mustard seeds and hing. When it crackles, add green chillies and fry a little. Then add tomatoes and fry well. Add salt when half cooked. When almost done, add jaggery and cook well. Keep it refregirated. It will not keep for long, only upto 4 days even in fridge. Will have a sweet and hot taste, can be had with chapathy etc. Even children will love it. Also this is without onion and garlic.

Varloo begins seperate thread for tomato. it is my daughter's maid's recipe. Tomato 3
onion 2
curry leave 1/2 cup
coriander leave 1/2 cup
green chilli 3
red chilli 1
urud dhall 2 tbs
mustard seeds 1tsp
asafoetida
salt ,oil

cut tomatos and onion into pieces.
Take a kadai pore oil and add mustard seeds when cracked add urud dhal when turned golden brown add asafoetida,onion saute till it become trasparant.Now add tomato piece saute well till it cooked and blended.Now add curry leave and coiander leave mix well and saute and cook well.Remove from fire.Grind it with salt.Best compination for dhosa,Idli,uppuma,chappathi side dish for any thing.
best with bread also.

variation:Mint,other vegitable may be added in the place of curry leave,coriander leave.Or add with the curry and coriander leave also mixed cuttney will very tasty.

stuffed tomatoes:
five to six or how many ever members in the house...
potatoes 4 to 5 medium sizes
peas around 200gms
salt,pavbhaji masala,green chillies 3 to 4 or to taste
a bunch of fresh coriander
blocks of cheese grated to garnish...

boil the potatoes[steam it] that is keep in a colander in a pressure cooker this gives u the help needed to keep it dry but cooked..
now boil the peas also with some salt..strain
mix all the ingredients ..and
chop the tomato top and remove the insides...now stuff with the mixed ingredients of potato and peas and the rest of masala...and cover it with a layer of cheese grates and put it in oven and wait for the cheese to melt voila i know ur kids would love even ur husbands and may the little girl in u also..enjoy regards sunkan

tomato 1/4 kg
green chilli split 2 or three
salt
jaggary 1 lemon size
cardamum powder
turmaric powder

cut the tomatoes into small pieces.Take a vessal add 1cup water and tomato pieces,green chilli,turmaric powder.
cook well until the tomato become soft.add jaggary and
cardumum powder.mix well.This will be a very good side dish for chapathi,dhosa, pongal.Very quick preparation.
variation:instead of adding green chilli red chilli powder may be used

small sambar onion 1 cup[best]
not available big onion o.k
potato big 1 small 2 [cook the potato and peel the skin]
greenchilli split length wise 10[according to your taste and hotness of the chilli]
totmato big 2 to 3
rice flour 1 tbs blend in water or coconut milk 1/4 cup
mustard seeds 1tsp
kadalai paruppu[bengal gram] 1 tsp
asafotida
oil,salt,curry leave
coriander leaves

Take kadai pore oil add mustard seeds and bengal gram asafoetida and curry leave then add green chillies and onion saute till the onion turns transparent.
now add the tomato pieces and saute.When the tomato cooked add required water salt,turmaric powder boil well.Add smashed potato mix well.Now add rice water or coconut milk and mix well cook a while and remove from fire.add green coriander.Enjoy with dhosa chappathi,idli, pulav etc.,

SAAMBAR MASALA :

Ingredients:


2 tsp Cumin Seed (Jeera)
6 tblsp Coriander seeds (Dhania)
8 Curry Leaves (Kari Patta)
1/2 tsp Asafetida seeds (Hing)
11/2 tsp Fenugreek seeds (Methi)
2 tsp Turmeric Powder (Haldi)
2 tsp Mustard seeds (Rai/Sarson)
11/2 tsp Red chilli (Lal Mirchi)
20 Black Pepper corns (Kalimirchi)
3 tblsp mixed dried Black Beans (Chawli/Lobhia) , Chickpeas (Chana) and Lentils



How to make sambhar masala:

• Heat a griddle or a heavy-bottom pan and cook each one ingredient separately for few minutes.
• Grind them all together in an electric grinder or by hand, then press through a sieve.
• Store it in an airtight container.
• Make sure you always close the lid tightly after use.

RASAM MASAALA

Ingredients:


1/2tsp Cumin Seed (Jeera)
2 tsp Coriander Seed (Dhania)
1 tsp Fenugreek seeds (Methi)
1 tsp Mustard seeds (Rai/Sarson)
6 broken into several pieces dried Chilli (Mirch)
Few Curry Leaves (Kari Patta)
1/2 tsp Black Gram (Urad Daal)
A pinch of Asafetida (Hing)
1 tblsp Black Pepper corns (Kalimirchi)


How to make rasam masala:

• Roast all ingredients except asafetida in a dry pan and cook over a very low fire, until the chilies become crisp and the spices smell taking care not to burn.
• Cool slightly, then grind all ingredients together, and then mix with the asafetida powder