Tomato Curry Recipe

Ingredients:
Red tomatoes - 3
Green Chilly - 2
Salt  - rqd
Coconut  - 1 cup
Cumin seeds - 1 tsp
Shallot  - 3
Turmeric Powder - a pinch
Chilly Powder - ½ tsp
Coconut oil  - 2 tb sp
Mustard  - 1 tsp
Curry Leaves - 1 stem
Shallot  - 1 tsp
 
Procedure:
Cut the tomatoes into small pieces. Boil the Green Chilly (chopped in two pieces) tomatoes and salt with water.
Grind coconut, cumin seeds, chilly powder, turmeric powder, shallots.
Add the mixture to the smashed Tomatoes, let it boil and remove from fire.
Heat oil in a pan, splutter mustard seeds, add chopped shallots and curry leaves and sauté well.  Pour this to the
tomato curry.

TOMATO AMBAL RECIPE

 4 Tomato (Tamatar)
2 tblsp Jaggery (Gud)
As required Salt (Namak)
1 tblsp Kashmiri Red chilli Powder (Lal Mirchi Powder)
2 chopped Green chilli (Hari mirch)
1 tsp Mustard seeds (Rai/Sarson)
1 tblsp Refined Oil
1 sprig Curry Leaves (Kari Patta)
1 tblsp chopped Corriander Leaves (Dhania Patta)
1 tblsp Split Black Gram (Urad Dal / Kaali Dal)

How to make tomato ambal:

 Cut the tomato into quarters.

 Roughly chop the jaggery.

 Heat the oil in a pan over a medium flame.

 Add the mustard seeds.

 When they crackle add the curry leaves and the gram.

 Lightly fry for a few seconds over a low flame.

 Add the quartered tomatoes and the red chilly powder and fry for 2 minutes over a medium flame stirring continuously.

 Add the jaggery and the green chillies and fry for a minute.
  Add a little water and the salt and cook till the gravy is thick and the tomato is mashed.

 Serve hot garnished with the corriander leaves.

Onion Tomato Curry Recipe

Ingredients:

2 medium size onion

2 medium size tomato
a small piece of pumpkin
1 twig curry leaves
1 cup scraped coconut
1 tsp sambar powder
1 tsp turmeric powder
2 tsp red chilly powder
Salt to taste

How to make Onion Tomato Curry:

 Cut the onion, tomato and pumpkin into pieces.

 In a cooking pot, pour some water, add the vegetables, turmeric powder and salt. Cook it.

 Grind coconut and red chilly powder to a fine paste.

 When the vegetables are cooked, pour in the ground paste, 1 tsp sambar powder and coriander leaves and boil for a

minute.

 Finally remove from fire and season with popped musturd seeds and curry leaves.

 Use this with plain rice.

 It is a good combination with this curry.

Tomato Thokku Recipe

Ingredients:

4 roma tomatoes
1 tsp turmeric powder
2 tsp chilli powder
1/2 tsp asafoetida
1 tsp mustard seeds
1 tsp fenugreek powder (methi) (fry dry methi seeds and powder it)
salt to taste
1/2 cup coriander leaves
1 1/2 tblsp vegetable oil

How to make Tomato Thokku:

 Grind the tomatoes and Coriander leaves to make a paste.

 In a pan add the oil and when it gets heated add mustard seeds.

 When the mustard seeds get spluttered add asafoetida and then tomato paste.

 Now add the turmeric powder, chilli powder and salt .

 Keep the pan closed.

 When the raw smell of tomatoes goes away and the oil floats switch off the stove.

 After 5 minutes add methi powder and mix it.

 Don't add too much of methi powder as it gives bitter taste.

 According to your spiciness you can add chilli powder .

 Serve the Tomato Thokku hot.

Tomato Pulao Recipe

Ingredients:

2 cups rice
5 tomatoes
2 onion
1/2 bunch of mint leaves
1/2 bunch of coriander leaves
2 tblsp oil
salt to taste

For Masala Paste(To Grind) 

10 green chillies (can be reduced or increased as per hotness desired)
1/2 coconut or 1 cup dessicated coconut
1 inch ginger
1 bulb garlic
4 cloves
2 sticks cinnamon

How to make Tomato Pulao:

 Boil the rice and spread it on a plate.(do not overboil the rice).

 In a frying pan pour the oil and add the onion.

 Fry till it becomes golden brown.

 Then add the tomatoes (chopped), coriander leaves and mint leaves.
  Fry for a few minutes.

 Finally add the ground masala with salt and fry.

 Add the rice to the masala mixture and serve hot.

Tomato Kootu Recipe

Ingredients:

3 medium size tomato

1/2 cup moong dhal
1/2 cup grated coconut
1 tsp fennel seeds
4 green chilies
salt to taste
3 tsp vegetable oil
1 tsp mustard
1 tsp urad dhal

How to make Tomato Kootu:

 Grind coconut powder, fennel seeds and green chilies into a fine paste.

 Set aside.

 Boil and cook the chopped tomatoes in little water.

 Add cooked moong dhal and blend well.

 Add ground masala and salt.

 Keep boiling for 2 minutes.

 In a skillet heat oil, add mustard when it pops add urad dhal and season the kootu with this.

Tomato Palak Recipe

ngredients:

12 tiny tomatoes
1 bunch palak
3 flakes of garlic
3 green chillies
3 tblsp cashewnut paste
2 tblsp dairy cream
1 tblsp chaat masala powder
A small piece of ginger
3 tblsp butter
salt to taste

How to make Tomato Palak:

  Wash and shred palak.

 Keep the tomatoes whole.

 Heat butter in a kadai and fry the finely minced onion till golden brown.

 Add sliced green chillies cashewnut paste, chaat masala powder, finely minced garlic and ginger.

 Fry till a nice aroma rises. Mix shredded palak and whole tomatoes.

 Pour in one cup of water.

 Add salt to taste. Simmer till done. Drizzle slightly whipped cream on top.

Tomato Biryani Recipe

Ingredients:

5 tsp oil
1 chilly
2 nos bay leaf
1 onion
1 small bunch of chopped cilantro (take half and grind them into fine paste)
1 small bunch of chopped mint leaves
4 chopped tomato
1 tsp chilly powder
a pinch of turmeric powder
salt to taste
2 cups rice (basmati)
1 tsp lemon juice

For Masala Paste 

2 cloves
2 cinnamon
a small piece of ginger
5 nos garlic
little onion
1 tsp garam masala

How to make Tomato Biryani:

 Soak rice for about 20 minutes.

 Grind cloves, cinnamon, ginger, garlic Onion and garam masala into a fine paste.

 Keep aside.

 In the sauce pan add 5 tsp of oil when it gets heated add chilly, bay leaf, onion, masala paste.

 Saute it until onion gets golden brown.

 Add Cilantro paste. Add Mint leaves and saute it for 2 minutes.

 Add remaining cilantro leaves.

 Add tomato, turmeric powder, chilly powder and saute it for 2 minutes.
  Add rice, water, salt and cook in pressure cooker.

 Mix lemon juice

Aloo Tamatar

Ingredients
six medium potatoes
two medium, ripe tomatoes
half inch ginger
one medium onion
jeera
haldi
garam masala
salt to taste
two green chillies
four tablespoons cooking oil

Method
Peel the potatoes, cut them in four pieces each and soak them in water.
Slice the onion thin and mince/grate ginger.
Cut tomatoes in six pieces each.
Heat oil in a cooker on medium high and add jeera, onion, ginger, tomatoes, haldi,
green chillies and garam masala.
Stir everything till this "masala" sweats.
Add the potatoes, mix them well with the masala.
Add one cup water and close the lid of the cooker. Remove it from heat after two
whistles. Open the cooker after fifteen minutes.
Eat this delectable dish with hot, fresh chappati and curds. 

Easy Tomato Saar

Ingredients
3 large tomatoes (chopped)
1 large onion (cut lengthwise)
4 green chillies (cut lengthwise)
1 sprig curry leaves
a small bunch of chopped coriander leaves
1/2 tsp. mustard
salt to taste
2 tbsp. oil
Method
Heat oil in a sauce pan. Add mustard and let it splutter.
Then add curry leaves, onion, green chillies, tomatoes, coriander leaves and salt,
saute for a while.
Add 1 and half cups of water and let it boil for 5 minutes.
Finally u may garnish with more coriander leaves. 

Green Tomato Vegetable
Ingredients
4 firm med. green (raw) tomatoes
1 tsp. coriander finely chopped
1 stalk curry leaves
1/3 tsp. red chilli powder
1/4 tsp. coriander (dhania) powder
3-4 pinches turmeric powder
2-3 pieces asafoetida
1 tsp sugar
1/4 tsp. each cumin & mustard seeds
salt to taste
2 tsp. oil
Method
Wash and chop tomatoes into eight pieces each.
Heat oil in heavy pan.
Add seeds, asafetida, curry leaves, allow to splutter.
Add chopped tomatoes, saute for 2-3 minutes.
Add all other ingredients, except coriander.
Allow to cook on low, covered, for about 3-4 minutes.
The tomatoes must be tender but not mushy.

Macaroni in Tomatoes
Ingredients
macaroni 1 packet
tomato 4 nos
For masala:
dhania 2 tbsp
chilli powder 1 1/2 tsp
turmeric powder 1 tsp
jeera 1 tsp
garam masala 1 tsp
garlic 5 flakes
Method
Boil the macaroni till they are half done then remove and put them in cold water.
Fry the ingredients for masala
Grind together all the masala along with tomatoes
Boil this mixture for 5 minutes add salt to it.
Add the macaronis and boil for 5 more minutes.
PS: You can also add boiled peas if desired. 

Rice in Spiced Tomatoes
Ingredients
3 ripe juicy tomatoes
1 green chilli slit
1 stalk curry leaves
1 tsp. fresh coriander finely chopped
6 cups puffed rice
1/2 tsp. red chilli powder
4-5 pinches turmeric powder
2-3 pinches asafetida powder
1/2 tsp. sugar
1/4 tsp. each cumin & mustard seeds
salt to taste
1 tbsp. oil
Method
Chop tomatoes into small pieces. Heat oil in a large heavy pan. Add seeds, asafetida,
allow to splutter. Add curry leaves, chilli, tomatoes.
Saute for 3-4 minutes. Add chilli powder, salt, turmeric, sugar. Stir occasionally, and
simmer till the tomatoes are mushy.
Once oil start separating, add puffed rice and chopped coriander. Mix well, while still
on simmer, take off heat.
Garnish with more coriander if desired. Serve hot as a snack with tea/coffee, or by itself.
Note: One may use other puffed cereals to make the same dish, like wheat puffs, millet
puffed, etc. Do not cook too much after adding the puffed rice, or it will become too
chewy. For those who would like the dish soft, put the puffed rice first in water, drain,
press out excess Water, then add to tomatoes. 

Stuffed Tomato Quarters

Ingredients
For Filling:
1 cup chickpeas, soaked overnight
1/4 cup grated paneer
1 onion finely chopped
2-3 garlic flakes crushed finely
1" ginger grated
3-4 green chillies finely chopped
2 tbsp. tahina sauce
1 tsp. soya sauce
1 tsp. lemon juice
salt to taste
1 tbsp. oil
3 firm medium, same sized tomatoes
1/2 cup salad leaves chopped finely
5-6 whole green fresh salad leaves
1/2 cup spring onion greens finely chopped
2 tbsp. grated paneer
1 tbsp. thinly sliced lemon rind 
Method
For Filling:
Pressure cook chickpeas in plenty of water till very soft. (6-7 whistles). Remove, drain,
grind to a coarse paste, keep aside. Heat oil in a heavy pan, add ginger, garlic, green
chillies, stir for a minute. Add onions, stir fry till light pink and transparent. Add chickpea
paste, sauces, lemon juice, salt, stir gently. Cook on low heat, till paste forms a soft lump.
Keep aside to cool. Make vertical slit in, scoop out inside very carefully. Take care not to
damage shell of tomato. Use inside for some other recipe or in a salad. Gently stuff chick
pea mixture into each tomato with a small spoon. Chill stuffed tomatoes for 15-20 minutes
or till required.
Just before serving:
Spread out whole salad leaves on serving plate.Cut each tomato carefully into 4 quarters
(vertically). Press pyramidal mixture inside to make a slight depression. Garnish in this
with chopped leaves, spring onion, greens, lemon rind, grated paneer. Serve chilled like a
pickup or a salad.

Tomato Hot Pockets

Ingredients
Heat oil in a pan and add mustard seeds.
As it splutters add jeera, chopped ginger, chopped garlic, slit chillies and the curry
leaves.
Then add the onions.
As they turn pink add the finely chopped tomatoes, salt and the chilli powder.
When half done add the cream and cook till done.
Add the kasuri methi and the powdered ground nuts and a tea spoon of jaggery or
sugar. Simmer for 2 to 3 minutes.
Garnish with coriander leaves.
Serve hot with Rotis or Bread.
Method
Chop the onions and green chilies finely and keep aside. When the oil gets heated,
put mustard seeds. When it splutters, put onions and chilly and saute well. When the
onions become transparent, add the chopped tomatoes, chilly powder, turmeric
powder, asafoetida and salt. Mix it well and let it cook for few minutes until the mixture
boils well and turns into a thick consistency. Add chopped coriander leaves in
the end.
Cut the pastry sheets into small rectangles.
Slightly stretch each pieces either with hand or like we make chappathis.
Into each of this pieces, put two spoons of the tomato mixture and fold it with the
mixture inside. Make small pockets like this out of the two pastry sheets and place it
in a preheated oven (for 5 minutes at about 200 degree) and bake it for another
twenty minutes at the same temperature. The pastry sheet forms a layer cover for
the tomato pocket which is very tasty. 

Tomato Pickups
Ingredients
3 tomatoes
2 capsicums
200gms. soya paneer or paneer
1 green chilli, finely chopped
1 garlic crushed
1 tsp. olive oil
1 tsp. assorted dried herbs, crushed (basil, thyme, rosemary, mint, etc)
1 tsp. lemon juice
1 tsp. sugar ground
1/2 tsp. soya sauce
1 tbsp. roasted, crushed peanuts
salt to taste
Method
Slit each tomato carefully, making a vertical incision. Scoop out inside seeds and pulp,
mash it well, keep aside.
Keep aside shell carefully. Put olive oil, lemon juice, soya sauce, sugar, salt in a bottle
with fitting lid. Add herbs, garlic, chilli, tomato seeds and pulp, 2 tbsp water, close lid,
shake well.
Keep marinade aside till required. Chop capsicum, tomato shell, and soya paneer
into similar sized chunks.
Put each in a separate bowl, add one third of prepared marinade. Add one third of peanut
crush to each too.
Gently coat pieces with marinade by tossing or with hand. Allow to marinate for about 30
minutes.
To serve:
To serve, poke one piece of each into a toothpick. First paneer, then tomato, followed by
capsicum. Complete for all, arrange in a serving dish. Chill till served. 
Fresh Tomatoes in Curd
Ingredients
6 firm ripe tomatoes
2 cups fresh curds, beaten
1-1/2 cups kabuli channa boiled
(1/2 cup when dry)
2 tbsp. channa dal
1 tsp. ginger grated
1 tsp. mint leaves finely chopped
1 tbsp. coriander leaves finely chopped
1/2 tsp. garam masala powder
1-1/2 tsp. red chilli powder
1 tbsp. sugar powdered
1 tbsp. cumin seeds crushed
salt to taste
2 tbsp. tamarind chutney 
Method
Quarter tomatoes and remove inside carefully. Beat curds, add 1/2 cumin, salt to taste,
1/2 sugar, keep aside.
Keep the quartered tomato boats aside. Pressure cook channa and dal till soft. Drain and
mash coarsely.
Add garam masala, red chilli, 1/2 sugar, cumin, salt, mint, ginger. Heat in a heavy pan,
stirring continuously, till a soft lump is formed.
Adjust seasoning and salt if required. Fill each tomato quarter with this mixture,
pressing down gently into hollow. Arrange side by side in a shallow dish.
Pour seasoned curds over the quarters to cover all. Drizzle tamarind chutney over it,
and sprinkle a few pinches of red chilli powder.
Garnish by sprinkling chopped coriander leaves. Serve immediately, as a snack or a
salad.
Note: Make sure the curds is not sour. Or the dish will taste too sour. Soak channa
overnight, to boil in 7-8 whistles, in cooker

Tomato Masala
Ingredients
tomato : 2 ripe red ones
onion : 1 medium sized chopped fine
carrot : 1 small grated fine
lemon : 1
puffed rice : 1 cup
sev : 1/2 cup
chat masala : 1 tbsp
red chilli powder : 1/2 tsp
coriander leaves : for garnishing.
salt to taste
Method
Cut the ripe tomatoes in thin circles and arrange them on a plate
Sprinkle the chopped onions on them and the grated carrot.
Now sprinkle the salt,chat masala and red chilli powder and squeeze 1/2 the lemon
on it.
Add the puffed rice on top as required and top it with sev.....finally garnish it with
coriander leaves.
Cooked Tomato Rice
Ingredients
1 cup long grain basmati rice
(wash & soak in water for 30 minutes)
1 small tomato chopped
1 cup fresh tomato puree
1 stalk curry leaves
1 chopped onion
1 tbsp. coriander leaves, finely chopped
1/2 cup peas, shelled
1/2 cup cabbage shredded
1 carrot sliced into thin rounds
1 sprig spring onions finely chopped
1" stick cinnamon
1 pod cardamom
2 cloves
2-3 peppercorns
1 bay leaf
2-3 garlic flakes, crushed
1/2 tsp. each mustard and cumin seeds
1 tsp. red chilli powder
1/2 tsp. sugar
2-3 pinches asafoetida powder 
Method
Roast all whole spices in 2-3 drops of oil, on a skillet or pan, on low flame.
When aroma is exuded, take off fire, cool, grind to a smooth powder, keep aside.
Heat pressure cooker or a pressure pan, without lid. Add oil, seeds, allow to splutter, add
asafoetida.
Add onion, chopped tomato, stir for a minute. Add all chopped vegetables, except spring
onions and coriander.
Add ground spices, chilli powder, salt, sugar, garlic, stir gently.
Add drained rice, stir gently, add hot water, tomato puree. Bring to a boil, add ghee, put
lid and whistle on cooker.
Allow 2 whistles, take off fire. Allow all steam to go down in cooker, open gently.
Garnish with chopped coriander and spring onions. Serve piping hot. Simmer for 4-5
minutes.
This soup should not be very thin, it should have dal consistency. Serve hot with steamed
rice, and papadums.

Tomato Chalna
Ingredients
To Grind :
coconut 1/2 cup (grated)
ginger 1/2" x 1/2"
garlic 3 cloves
red chillies 8
cinnamon stick 1" x 1"
cloves 2
cardamom 1
turmeric powder 1 tsp
salt to taste
To Season:
aniseed (saunf) 1 tsp
onion 2 large (sliced)
bay leaf few pieces
curry leaves 2 strands
oil 2 tbsp
tomato puree 2 cups (for gravy)
vegetables (cauliflower, peas that are previously cooked)
To Season:
aniseed (saunf) 1 tsp
onion 2 large (sliced)
bay leaf few pieces
curry leaves 2 strands
oil 2 tbsp
tomato puree 2 cups (for gravy)
vegetables (cauliflower, peas that are
previously cooked) 
Method
Grind the ingredients mentioned under "to grind" to a fine paste.
Take oil in a pan, splutter aniseeds, add curry leaves and then the sliced onion.
Saute this until the onions turn light brown.
Add the ground paste to this (maintain low or medium heat) and saute until the oil
comes out.
Add the previously cooked vegetables, tomato puree and saute until oil comes out
again.

Green Tomato Relish

Ingredients
250 gms. firm green tomatoes
1 large hard apple, peeled, cored, diced
1 large onion finely chopped
1 tsp. fresh mint leaves finely chopped
10-12 long hot green chillies, chopped
1/4 cup white vinegar
1/4tsp. cinnamon-clove powder
2 tbsp. sugar
1/2 tsp. salt
1 tbsp. oil
Method
Heat oil in a heavy pan, add onions, stir.
Add 1 tbsp. vinegar, simmer till onions are transparent.
Add tomatoes, apples, cook till mixture is mushy.
Add all other ingredients, allow sugar to dissolve.
Simmer till thick, and there is no water residue.
Pour into sterile jar, cool and seal.

Spicy Tomato-Dal Soup

Ingredients
3 firm ripe tomatoes
1 stalk curry leaves
1 sprig mint leaves, finely chopped
1 tsp. coriander finely chopped
4 cups dal, lentil
or vegetable stock (or water)
1 bay leaf
1/2 tsp. each cumin & mustard seeds
1/2 tsp. red chilli powder
2-3 pinches asafoetida powder
2-3 pinches turmeric powder
2-3 pinches turmeric powder
1 tsp. sugar
salt to taste
1 tbsp. oil
roast and grind to a powder:
5-6 peppercorns
1/2 tsp cumin seeds
2 dry red chillies 
Method
Halve tomatoes, scoop out most of seeds and inner soft pulp. Collect in cup, keep
aside.
Boil remaining tomatoes in 1 cup water till soft.Peel off skin of boiled tomatoes,
discard.
Grind rest to a smooth puree. Add saved tomato seeds and pulp, keep aside.
Heat oil in a deep vessel. Add bayleaf, seeds, chillies, curry leaves, asafoetida, allow to
splutter.
Add tomato puree, all other ingredients, ground powder, bring to a boil. Simmer for 2
minutes, add stock, stir and bring back to a boil.
Simmer for 4-5 minutes. This soup should not be very thin, it should have dal
consistency. Serve hot with steamed rice, and papadums.

Stuffed Tomatoes
Ingredients
6 tomatoes
1 onion
1 ginger
2 green chillies
2 tsp peas
1 carrot
2 potatoes
Method
First scoop all the tomatoes after removing the caps, you can keep the caps to cover
the stuffed tomatoes. keep aside the scooped (curretted) pulp (u can reuse in
preparing gravy of smoother preparation)
So now take 1 onion (finely chopped), 1" ginger (grated) (hey don't laff at my instructions'
specificity), 2 green chillies (finely chopped), 1 carrot (grated), 2 teaspoons of peas, 2
potatoes (finely chopped).
Now mix all 6 above mentioned ingredients and add to it 1 table spoon of lemon
juice, 1/2 tsp salt, 1 tsp red chilly powder, that's it!
Now fill those empty tomatoes with this stuff carefully, keeping aside about 2 tsp of
the same stuff for gravy.
In the pressure cooker, take 4 tsp of oil, add cumin seeds, a bit of hing, now fry the
stuff left for gravy and add some turmeric,and coriander powder 1 tsp also, now.
Once this is lightly fried drop the tomatoes slowly in it
Add nothing, just put the whistle on. keep in the cooker over gas for exactly 2
minutes, no whistling at all.
Remove it from the gas and keep aside for further 3-4 minutes and then open the cookertake
out the tomatoes and gravy in the final vessel and sprinkle coriander leaves and
grated coconut. 
Tomato Gojju
Ingredients
tomatoes : 5 (preferably ripe)
rasam powder : 2 tsp
jaggery : 2 -3 tsp
tamarind : lemon sized
salt as per taste
rice flour for thickening
oil : 2 tsp
mustard seeds : 1 tsp
asafoetida : a pinch
Method
Cut the tomatoes into small pieces.
Heat oil, add mustard seeds and let it splutter.
Then add asafoetida and tomatoes.
Fry for a minute. Add 2 cups water, salt, jaggery, rasam powder and let it boil.
Add thin tamarind extract and allow the gravy to boil for 5-10 minutes.
Mix rice four in little water and add to get a thicker gravy.

Tomato Pachadi
Ingredients
6 large tomatoes
1 tsp. cumin seeds
1 tsp. mustard seeds
1 tsp. oil
3 green chillies (use more if you like it spicy)
1 small bunch coriander leaves
small pinch of hing
salt to taste
Method
Cut tomatoes and green chillies, add about 4 tbsp.
water and the cumin seeds, and cook till tomatoes start to mush up.
Add salt and coriander leaves.
Using a potato masher, mash up the mixture, specially the green chillies.
Heat oil, add mustard, when it splutters add the hing and pour into the tomato mix.
Serve with Hot Rice, Dhoklas, even Idlis. 

Tomato Quickie
Ingredients
3 med. ripe tomatoes
2 green chillies slit
1 stalk curry leaves
1/2 tbsp. coriander chopped fine
1/2 tsp. sugar
1/2 tsp. red chilli powder
1/8 tsp. turmeric powder
1/4 tsp. dhania powder
3-4 pinches asafoetida
salt to taste
1/4 tsp. each cumin & mustard seeds
1 tbsp. oil
Method
Chop tomatoes into eight pieces each.
De stalk curry leaves. Heat oil in a pan.
Add seeds, allow to splutter.
Add asafoetida, curry leaves, chillies.
Stir and add tomatoes.
Add all dry masalas and salt over them.
Stir gently, cover and cook for 3-4 minutes.
Sprinkle sugar, stir and simmer 2 minutes.
Garnish with coriander before serving.

Tomato Sabzi
Ingredients
take 4-5 tomatoes
2 medium sized onions
5 green chillies
1tbsp gram flour (chana besan) mixed in luke warm water without lumps
1/4th tsp turmeric
1tsp red chilli powder
2 tbsp oil
3 medium sized glasses of water
salt to taste
For seasoning:
take 1/4th tsp mustard seeds
1 tbsp split black gram dal (urad dal)
2 tbsp channa dal (bengal gram dal)
1/2 tbsp cumin seeds (jeera)
one sprig curry leaves (can substitute with coriander, if not available.
but add coriander directly)
1/4tsp asafoetida (hing)
Method
Cut the onions into small pieces (do not cut them into too small pieces)
Like wise cut the tomatoes also into small pieces Now cut the green chillies into
small pieces (small round pieces)Take a non-stick pan or any vessel, and pour the oil
in that and add the seasoning in the following order hing, jeera, gram dal, split black
gram dal, mustard seeds, curry leaves and now add the cut onions
Fry them till they turn soft and then add the tomatoes and green chillies. Once they turn a
little soft, add the 3 glasses of water and add turmeric, chilli powder and salt and let it
cook.. U can cover it with a lid,but then have to keep checking it.And finally once u think
they are all cooked well with the water,(u can feel it, and see if its cooked) and then add
the chana besan mixed with water in this (5 min before u take it out of the stove).. Mix it
properly and serve it with rice/roti/poori....etc

Cool Tomato Drink

Ingredients
3 tomatoes
1 1/2 tsp. sugar
2 pinches pepper powder
1/4 tsp. salt
1 cup water
5-6 ice cubes crushed
2-3 mint leaves
Method
Blanch tomatoes in boiling water for 5 minutes.
Remove, peel and blend.
Strain, cool and chill well
Just before serving, put all ingredients in a mixie.
Blend well and serve in tall glasses. 

Green Tomato Sabji

Ingredients
green tomatoes,
not the riped tomato (thakkalikai) 1/2 kg
coriander seeds 3 teaspoons
channa dhal 3 teaspoons
urad dhal 1 teaspoon
1/4 tsp mustard
2 tbsp oil
salt to taste
red chillies 3
1/4 tsp turmeric
curry leaves
Method
Heat some oil in a kadai and add mustard and allow it to splatter.
Add green tomatoes, salt and turmeric and fry it for some time till the tomatoes are
soft and the skin peels off.
Heat oil in a different kadai and add coriander seeds, urad dhal, red chillies and
channa dhal.
Allow it to cool for sometime and grind it.
Add this powder to the tomatoes and keep it in gas for 5 min till it mixes well.
Now turn off the gas and garnish with curry leaves.
You can have this with rice or chapattis. 

Lauki-Tamatar Sabzi
Ingredients
lauki (green gourd / doodhi) - say ½ kg - peel and cut into 1" cubes
tomatoes - 2 medium sized - chopped fine
oil - 3 tsp.(yep its healthy too)
cumin seeds (jeera) - 1 tsp
bay leaves (tez patta) - 3 leaves
asafoetida (hing) - 1 pinch
salt - as per taste
turmeric powder (haldi) - 1/4 tsp
coriander powder (dhania powder) - 1 & 1/2 tsp
cumin powder (jeera powder) - 1/2 tsp.
red chilli powder (mirchi powder) - 1/2 tsp - (or more as per taste)
green coriander leaves (dhania patti) - chopped fine - for garnishing.
Method
In a pressure cooker: Heat oil. Add hing. Add jeera & tez patta.Add chopped tomatoes.
Fry the tomatoes - till they are soft/wilted. Add the lauki pieces.
Add salt & other masala powders.Mix well and lid the cooker.
Take off the fire after 3 whistles Taste - if tastes fine let be - else add salt/masala etc.
And let be on fire till 3-4 minutes. Garnish with fresh coriander.
Serve with Rotis/Parathas etc. P.S. Can be made in a pan too - takes a wee bit
longer.
Tasty Tomato Bhaji
Ingredients
1. 4 big size tomatoes (cut into small pieces)
2. 1 big onion (cut into small pieces)
3. 2 tbs channa dal (soaked overnight)
4. 2tbs sugar
5. 2 spoon masala powder (sambar powder)
6. seasoning with mustard, urad dal, hing, turmeric, kadipatta
7. coriander leaves to garnish
8. oil
Method
Heat oil and do seasoning.
Add chana, fry for 2 min and add tomatoes and onion.
After fried properly add sugar, salt and masala powder. Do not add any water.
Fry till the whole thing becomes like paste.
Garnish with coriander leaves and serve (while serving apply butter or cheese and
spread this tasty bhaji).

Tomato Gol Bajji

Tomato Gol Bajji

Ingredients
sufficient oil to fry bajjis
1 cup besan (bengal gram flour) powder
4 - 5 small tomatoes (bigger than cherry tomatoes)
1/2 tbsp cumin seeds (optional)
pinch of baking soda
salt
Filling Ingredients:
1 onion sliced very thin
1/4 cup roasted peanuts
1 tbsp dhania (coriander) powder
1/2 tbsp jeera (cumin) powder
3 tbsp lime juice
1/4 bunch of sliced coriander leaves
salt to taste
Method
Mix all the filling ingredients in a bowl and keep them aside.
Bajji Preparation:
Mix 1 cup of besan powder, very little salt, pinch of baking soda, 1/2 tbsp of cumin
seeds (optional) with water.
Add water until the mix becomes smooth paste (suitable for bajji preparation).
Dip the tomatoes into the besan paste and deep fry them till golden brown.
Keep them aside and let them cool for about 5 min. Cut these tomatoes into halves and
scoop out the seeds/pulp (not the skin) carefully from the middle of the fried tomato half.
Add this pulp to the filling we prepared earlier and mix them well. Now stuff the tomato shell
with this filling and serve.

Tomato Sandwiches
Ingredients
1 tomato, finely chopped
1 capsicum, finely chopped
1/4 cup grated cheese
salt as per taste
pepper powder as per taste
2 tsp green chutney or 1 green chillies, chopped finely
6 slices of brown bread
butter
Method
Mix all the ingredients except bread and butter
Make 3 parts of the mixture
Apply butter to the bread
Put the 3 portions of mixture on the three slices of bread
Place the other slices of top of these
Grill in a pre-heated oven (sandwich toaster may also be used).
Remove when golden brown
Serve hot with ketchup or green chutney 

Saucy Tomato Sabzi

Ingredients
33 med. ripe tomatoes
2 green chillies slit
1 stalk curry leaves
1/2 tbsp. coriander chopped fine
1/2 tsp. sugar
1/2 tsp. red chilli powder
1/8 tsp. turmeric powder
1/8 tsp garam masala
1/4 tsp cummin seeds powder
1/4 tsp. dhania powder
3-4 pinches asafoetida
salt to taste
1/4 tsp. each cumin & mustard seeds
1 tbsp. oil
Method
Chop tomatoes into eight pieces each.De stalk curry leaves. Heat oil in a pan.
Add seeds, allow to splutter. Add asafoetida, curry leaves, chillies.
Stir and add tomatoes.Add all dry masalas and salt over them.
Stir gently, cover and cook for 3-4 minutes. Sprinkle sugar, stir and simmer 2
minutes.
Garnish with coriander before serving.

Kachumbar
Ingredients
2 tomatoes
1 onion finely chopped
1/2 yellow capsicum finely chopped
1/2 red capsicum finely chopped
1/2 green capsicum finely chopped
1/2 tsp. green chilli sauce
1 tsp. white vinegar
1/2 tsp. ground sugar or brown sugar
1 sprig mint leaves finely chopped
9-10 basil leaves finely chopped
1/4 tsp. mustard paste
1/4 tsp. cumin powder
1 flake garlic
salt to taste
Method
Dip tomatoes in boiling water, cover and keep aside for 5 minutes.
Remove, peel off skin carefully, cool tomatoes.
Chop finely, place in refrigerator for 20 minutes.
Add all other ingredients, mix gently.
Bruise garlic and rub on the inside of a salad bowl.
Transfer mixed kachumubar into seasoned bowl.
Chill for 30 minutes or till required.
Serve chilled with nacho chips, crudites, cheese fingers, etc

Tomato Sabji
Ingredients
tomatoes 1/2 kg
onion 1 medium size
oil 2 to 3 table spoon
mustard seeds 1 tsp
jeera 1 tsp
curry leaves 1 sprig
fresh cream 1 to 2 table spoon
green chillies 1 or 2 vertically slit
ginger 1 tsp finely chopped
garlic 1 tsp finely chopped
chilli powder 2 to 3 tsp according to taste
ground nuts 2 to 3 table spoon (roasted and coarsely pounded)
kasuri methi 1 tsp
salt to taste
coriander leaves finely chopped for garnish
Method
Heat oil in a pan and add mustard seeds.
As it splutters add jeera, chopped ginger, chopped garlic, slit chillies and the curry leaves.
Then add the onions.
As they turn pink add the finely chopped tomatoes, salt and the chilli powder.
When half done add the cream and cook till done.
Add the kasuri methi and the powdered ground nuts and a tea spoon of jaggery or
sugar.
Simmer for 2 to 3 minutes.
Garnish with coriander leaves.

Alu-Tomato Saag
Ingredients
potatoes (medium sized) 5
tomatoes (medium sized) 4
onions 4
grated coconut 1 cup
ginger-garlic paste 1 table spoon
chilli powder 1 table spoon
coriander powder 1 table spoon
turmeric a pinch
 salt to taste
oil 2 table spoons
milk (boiled) 1 table spoon
chopped coriander a few
Method
Chop potatoes into small cubes after removing the skin. Chop onions and tomatoes into
small pieces.
Grind the grated coconut into a smooth paste. Heat oil in a tava and add the ginger-garlic
paste to it.
When the paste turns brown, add the chopped onions. After the onions are fried, add the
chopped potatoes with a pinch of turmeric.
Fry for some time. When the potatoes become semi-soft, add the chopped tomatoes, chilli
powder and salt and add a glass of water and close with a lid and leave for a few minutes.
Then add the coconut paste and milk. Keep checking if the potatoes are cooked.
When finally done, add the dhania powder. Garnish with chopped coriander.
Serve with hot Puris or Chapathis. Also tastes good with plain Rice or Pulav.

Tomato Shorba
Ingredients

1 kg tomatoes
2 tsp besan (Bengal gram flour)
1/2 coconut, grated
1 tsp cumin seeds (jeera)
3 to 4 curry leaves (kadi patta)
2 to 3 green chillies, slit
1 tbsp jaggery (gur) or 2 tsp sugar
1 tbsp ghee
salt to taste

For garnishing1 tbsp chopped coriander (dhania)

Method

1. Cut the tomatoes into big pieces. Add 2 teacups of water and put to cook. When cooked, prepare a
thick puree by passing through a sieve.
2. Add 2 1/2 teacups of water to the grated coconut and blend in a liquidiser. Strain and take out thin
coconut milk.
3. Add the gram flour to the coconut milk and mix well.
4. Heat the ghee and fry the cumin seeds for a few seconds. Add the curry leaves, green chillies and fry
again for a few seconds.
5. Add the tomato puree, coconut milk mixture, jaggery and salt.
6. Cook for a few minutes.
7. Sprinkle coriander on top and serve hot.