Instant Tomato pickle

Tomato pickle is a spicy dish made out of tomatoes.This will serve

as a great side dish for idly,dosa,chappathi,curd rice.Tomato pickles can be stored atleast for 10 days with refrigeration.

prep time :10 minutes
cooking time:60 minutes

Ingredients:

Tomato 1 kg
oil -1/4 cup and 2 tbsp oil
mustard 1 tsp
red chili powder 1.5 tsp
asafoetida 1/2 tsp
fenugreek seeds 1/4 tsp
salt to taste

Method:

choose ripe and less sour tomatoes
wash and add to the mixer
grind the tomato completely
heat a pan and add oil
when the oil is hot add mustard seeds & fenugreek seeds
when mustard seeds splutter add fenugreek seeds turn brown
pour the tomato mixture into the pan
now add asafoetida
tomato mixture will start to boil with the water in it
in medium flame allow the tomato to boil till the raw smell is gone
keep the pan closed with a lid as tomato will splash a lot with water in it
now add red chili powder and salt
fry the tomatoes till it gets completely dehydrated and oil oozes out
yummy tomato pickle is ready to serve

watch the video of instant tomato pickle:

Comments

Sambar rice/Bisibelebath

Bisibelebath means hot lentil rice. Bisibelebath is a flavourful tasty rice made from rice,toordhal and home-made spice blend.It's always served hot.Here, i have made my version of this rice and its a great lunch recipe. Ingredients: spice powder: red chili 7 nos coriander seeds 2 tbsp channa dhal 1 tsp urad dhal 1tsp cumin seeds 1 tsp pepper 3/4 tsp methi seeds 1/4 tsp coconut 4 tbsp cinnamon -1/2 inch ( can also be added if you prefer the taste) cloves 2 nos ( can also be added if you prefer the taste) For the rice: Rice 1.5 cup toor dhal 3/4 cup to 1cup onion 1 medium size tomato 1medium size curry leaves 1 string turmeric powder 1/4 tsp asafoetida 1/4 tsp mustard seeds 1 tsp oil or ghee as required salt to taste tamarind water from 1/2 lemon size tamarind Method: dry roast or add a tsp of oil and roast the spice powder ingredients grind to make the bisibelebath powder In a pressure cooker or instant pot add oil or ghee add mustar

Poori

Poori is a popular break-fast in Indian Household. Poori is a puffed crisp bread which can be made from wheat flour Maida (All Purpose Flour).This is one of the favorite breakfast in Indian cuisine.Let’s see how to make it . Poori Ingredients: Wheat flour 4cups Water As needed Salt as per taste 3 tsp oil Method : In a bowl add the flour Add salt Now add water and make it into a dough Add a 3tsp of oil in intervals and make a soft dough Cover it with wet linen cloth for 5 minutes Now roll it into small balls Using rolling pin flatten out the small dough ball Meanwhile in a deep pan heat oil to deep fry the poori’s Jus place the flatten out dough in the kadai Make sure the oil is smoking hot Now fry golden brown fluffy poori

chili mushroom

Chili mushroom is an indo-chinese starter popularly eaten in restaurant.This can easily be prepared at home following these simple steps. Ingredients: For the batter: oil Maida cornflour chilipowder gingergarlic paste pepper powder salt as needed For the chili mushroom: Mushroom chili sauce soy sauce ketchup onion bell pepper sugar greenchilli crushed ginger garlic pepper powder salt as needed cornflour water Method: In a bowl add 1/2 cup of maida,1/4 cup of cornflour, 1/2 tsp of chili powder,1/2 tsp of pepper powder,salt as needed make a batter adding 1/2 cup of water coat the mushrooms in the batter Heat oil in a pan and fry the mushroom Heat another pan with 2 tbsp of oil add crushed gingergarlic and two slit green chili add the onion and bell pepper saute for a minute now add 2 tbsp of tomato sauce,1tsp of chili sauce,1tsp of soy sauce add 1 tsp of sugar salt as per taste saute for 2 minutes mix 2tbsp of cornflour in 4 tbs

Ashwini's Kitchen

Search This Blog