Saturday, March 31, 2007

Tomato Ketchup

Tomatoes are actually a type of berry, and were called “LOVE APPLE” in the 16th century. Tomato’s flavor depends more on the variety and how ripe it is than on where it had ripened. Varieties include baby plum, beef-steak, cherry, vine, and yellow cheery.

My entry for JFI- Tomato hosted by “RP of My Workshop”.

3 kg. Ripe tomatoes,
500gm sugar,
7-8 tbsp pepper powder,
Salt to taste.
Step 1: Wash the tomatoes and dry with towel. Cut into four pieces each.

Step 2: Cook tomatoes under pressure for 2-3 minutes, until they are soft.

Step 3: Drain the water of tomatoes in another bowl.

Step 4: Remove skin with steel spoon.

Step 5: Mash it with blender.
Step 6: Drain this tomato pulp and remove the skin and seeds.
Step 7: Heat thick bottom vessel and put this tomato pulp in it.

Step 8: Stirring it continuously for 15-minutes.
Step 9: Then add sugar in it.
Step 10: When it begins to thicken (takes 1\2-hours or more time), add salt.

Step 11: Continue cooking until ketchup consistency is reached.

Step 12: Turn off the flame and add pepper powder and mix well.

Step 13: Last add tomato ready made preservative (or vinegar).
Step 14: Allow cooling completely and storing.
Step 15: Take clean and dry glass bottles and fill with tomatoes ketchup.

Monday, March 26, 2007


1\2-cup boiled tuvar daal,
2-tbsp boiled black tamarind,
2-pices boiled tomato,
1-tbsp turmeric powder,
1\2-tbsp mustard seeds,
1\2-tbsp cumin seeds.

Masala to be grounded:
1-tbsp coriander seeds,
1-tbsp cumin seeds,
1-tbsp fenu Greek,
4-nos dry red chillies,
7-nos black pepper corn,
1-tbsp oil,
Salt to taste.Method:
Step 1: Heat the 1-tbsp oil in tava and add all ingredient of masala for grounded.

Step 2: In low flame roasted all this masala for 2-3 minutes.
Step 3: When it is cool, grind it in mixer.

Step 4: In a separate bowl, mix tuver daal and required quantity of water and churn it well.
Step 5: Boiled tomato and boiled black tamarind and drain it in bowl.
Step 6: Mix tuver daal, tomato and black tamarind and ground paste.

Step 7: Take another pan, heat 2-tbsp oil and add mustard seeds, cumin seeds, curry leaves, add prepared material and salt if needed.

Step 8: Heat for 5 minutes and serve hot with vegetable rice.

Submitting this very nice event of “Regional-Cuisines-Of-India” for “Tamil Cuisine”.
Host by Lakshmik. Thank you Lakshmik.

Friday, March 23, 2007

Vegetable Rice

1-cup basmati rice,
1-cup chopped carrot,
1-cup green peas,
1\2-cup chopped capsicum,
8-piece cinnamon,
10-piece kismis,
Salt to taste.

Step 1: Soak basmati rice for an hour.

Step 2: Turn on the flame and put the vessel of soak rice and add water if needed.
Step 3: Add green peas and cinnamon in it.
Step 4: After few minutes add chopped carrot, capsicum and kismis in it.

Step 5: When rice is cook then turn off the flame.

Step 6: Serve hot with Rasam of Daal fry.

White-Gourd Halwa

2-cup grated white gourd,
1-cup cream of milk,
2-cup milk,
1-cup sugar,
1-tbsp cardamom powder,
10-strips saffron,
1\2-cup chopped almonds and cashew nut.

Step 1: In a small bowl take two tbsp milk and add half of the saffron and keep aside.
Step 2: Heat the milk and cream in pan.

Step 3: Add grated white gourd in median flame.

Step 4: Stirring gently continuously.

Step 5: After 15-minutes add sugar in it and mix well.

Step 6: Heat for 5-minutes more with gentle stir and add saffron milk.

Step 7: Serve white gourd halwa either cold or hot.

Step 8: Decorate with almond , cashew nut and remaning saffron.

My sketch after a long time.

Thursday, March 8, 2007

Vegetable Jaipuri

Ingredient for boil:
1-cup green peas,
1-cup chopped potatoes,
1-cup chopped carrot.

· Boiled all together for 3 minutes into cooker.

Ingredients for the paste:
2-tbsp grated coconut,
1-cup chopped onion,
1-cup chopped tomato,
1-long piece ginger,
5-6 pieces garlic.
· Mix and grind into paste.Ingredients for dry masala:
5-pieces cinnamons,
4-pieces cloves,
6-pieces black pepper corns,
1-tbsp coriander seeds,
1-tbsp cumin seeds. · Mix and grind into dry powder.
Ingredients for curry:
2-tbsp chilli powder,
1-tbsp haldi (turmeric) powder,
1-tbsp sugar (optional),
1-tbsp grated beetroot (optional),
2-tbsp oil,
1\2-lemon juice (optional),
Salt to taste,
Coriander leaves for garnish.

Step 1: Heat the oil in tava and add the ground paste in it.

Step 2: Then add the dry masala powder and heat for 2-minutes.

Step 3: If you want red color then add chopped beetroot in it.

Step 4: Then add turmeric powder, chilli powder, salt, and sugar.

Step 5: After that add boiled vegetables and heat for 2-3 minutes.

Step 6: Mix well and turn off the flame.

Step 7: Decorated with coriander leaves and tomato.

Serve hot with roti or parrtha.