They are then ground along with lemon juice, olive oil and seasonings. Serve tomato basil dressing poured over any salad or sliced cucumber or veggies slices.

Makes: around a Cup of Tomato Basil Dressing. Ingredients: Tomato 1 Small Basil Leaves 1/4 Cup Garlic 1 Small Clove Lemon Juice 2 – 3 Tbsps Salt to Taste Ground Black Pepper to Taste Extra Virgin Olive Oil 2 – 4 Tbsps Method of preparation: Wash and roughly chop the tomato.

Wash and roughly chop basil leaves. Peel and roughly chop garlic clove.

Place all the ingredients in a food processor and pulse for couple of times. Pour the tomato basil dressing onto a bowl and refrigerate for later use.

Serve tomato basil dressing poured over any salad or sliced cucumber or veggies slices. Notes: Make sure not to over grind the tomato basil mixture.

Suggestions: Adjust amount of basil leaves according to your preference. Variations: You can add the same amount of champagne vinegar or red wine vinegar instead of lemon juice.

Other Names: Tomato Basil Dressing (less)

They are then cooked with tomato along with whole spices and powdered spices. Serve amaranth leaves tomato curry with steamed rice or with roti.

Makes: around 4 Servings of Amaranth Tomato Curry. Ingredients: a Small Bunch Fresh/ Frozen Peas 1/4 Cup Tomato 4 Green Chiles 2 – 3 1/2 inch Piece 1/2 tsp Red Chili Powder 1/2 tsp Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp 5 Oil 2 tsps Method of preparation: Wash and finely chop the tomato.

Remove stems, wash and slice the green chiles. Separate amaranth leaves and wash thoroughly under running water.

Roughly chop the amaranth leaves. Peel and mince the ginger.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add green chiles and garlic.

Fry briefly, add the chopped amaranth leaves. Fry for few seconds, stir in chopped tomato, peas (if fresh) and salt.

Cook till tomato softens and amaranth leaves are cooked and changes color. Stir in peas (if frozen), coriander powder, red chili powder and salt (if necessary).

Cook on low flame for few minutes and till the curry comes together a bit. Serve amaranth leaves tomato curry with steamed rice or with roti.

Notes: Make sure amaranth leaves are cooked well. Suggestions: If amaranth leaves are not cooked well, cook covered on low flame till done.

Variations: Add a pinch of garam masala along with other spices if you wish. Other Names: Amaranth Tomato Curry, Thotakura Tomato Kura (less)

The ground rice is then cooked in chopped tomatoes till rawa is completely cooked. Tomato rice upma can served with mango pickle or with yogurt.

Makes: around 2 servings of Tomato Rice Upma. Ingredients: Raw Rice 1 cup Tomatoes 3 Medium Dalia 3 – 5 Tbsps Green Chiles 2 Salt to taste Ghee 1/2 tsp few Sprigs Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 6 a Big Pinch 5 Oil 2 tsps Method of preparation: Wash and finely chop the tomatoes.

Wash and finely chop cilantro leaves. Grind dalia / roasted gram into fine powder using a spice blender.

Coarsely grind the rice in a spice blender or use rice rawa if available. Remove stems, wash and slice the green chiles.

Heat a pan on medium heat, add all talimpu ingredients in order. When mustard seeds start spluttering, add green chiles and chopped tomatoes.

Fry till tomatoes are little soft (around 2 cups of mixture), pour 1/2 cup of water and salt. Bring the water to boil, add ghee and rice rawa.

Stir well and cook covered on low flame for around 10 minutes or until all the water has been absorbed and rawa is cooked. Remove from heat, fluff up and stir in dalia powder.

Garnish with cilantro and serve tomato rice upma with pickle or yogurt or both. Notes: Make sure rice rawa is cooked properly before removing from heat.

Suggestions: If the rawa is not cooked properly, add a splash of water and cook covered on low flame till done. Variations: Squeeze half a lime at the end of cooking process if you wish.

Other Names: Tomato Rice Upma (less)

Tomato onion gravy is prepared by roasting the tomato and onion and grinding them into smooth paste. Cooked moth beans is finished in the tomato onion gravy and powdered spices.

Serve moth tomato masala with plain or flavored rice or with roti. Makes: around 4 Servings of Moth Tomato Masala.

Ingredients: Moth Beans 1 Cup Onion 1 Large Tomato 3 Medium Green Chiles 2 Garlic Paste 1 tsp 1/4 tsp Garam Masala Powder 1/2 tsp Red Chilli Powder 1 tsp Powder a big pinch few Sprigs Salt to taste Oil 2 tsps Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp 5 Oil 1 tsp Method of preparation: Soak moth beans in water for around 4 hours. Pressure cook in 2 cups of water for 2 whistles.

Wash and finely chop the cilantro leaves. Wash and roughly chop the tomato.

Peel and roughly chop the onion. Remove stems, wash and slice the green chiles.

Heat a tsp of oil in a pan, add chopped onions. Fry till onion turns translucent, add tomatoes and cook till tomatoes turn soft.

Cool the cooked onions and tomatoes to room temperature and grind them into smooth paste using a blender. Heat a tsp of oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add green chiles, ginger garlic paste and fry for few seconds. Then stir in ground onion and tomato paste, cooked moth beans, cumin powder, garam masala powder, red chilli powder and salt.

Cook for few minutes, stir in half a cup of water if necessary. Cook on low flame for around 5 – 10 minutes and remove from heat.

Garnish the moth tomato masala with chopped cilantro. Serve moth tomato masala with plain or flavored rice or with roti.

Notes: Make sure moth beans are cooked well. Suggestions: Adjust spice with green chiles or with red chili powder.

Variations: You can also check other recipes with moth beans Other Names: Moth Tomato Masala (less)

They are then cooked with chopped tomatoes along with freshly ground spice powder. Serve ivy gourd tomato masala with steamed rice or with roti.

Makes: around 6 Servings of Ivy Gourd Tomato Masala. Ingredients: 1 1/2 Cups Sliced Tomato 4 Medium Onion 1 Large Garlic Paste 1/4 tsp 1 tsp 1 Tbsp Whole Red Chiles 2 Red Chili Powder 1/4 tsp Salt to Taste Talimpu: 1/4 tsp Cloves 1 1 1 Oil 2 tsps Method of preparation: Peel and slice the onion.

Wash, remove ends and slice the tindora. Wash and finely chop the tomatoes.

Heat a pan on low heat, add urad dal and coriander seeds fry till dal turns light golden color. Add the red chiles and a drop of oil and fry till red chiles are crisp.

Cool the ingredients to room temperature and grind into fine powder using a spice blender. Heat oil in a pan, add all talimpu ingredients in order.

When cumin seeds start spluttering, add sliced onion. Fry till onion is translucent, add sliced tindora.

Cook covered for couple of minutes till tindora is little soft. Uncover, add ginger garlic paste and fry for few minutes till tindora starts to turn brown around the edges.

Stir in chopped tomatoes, ground spice powder, red chili powder and salt. Add half a cup of water if necessary and cook on medium flame till tomatoes are mushy.

Adjust seasonings and serve ivy gourd tomato masala with steamed rice or with roti. Notes: Make sure ivy gourd is cooked well before removing from heat.

Suggestions: Adjust spice with red chili powder. Variations: Garnish with cilantro if desired.

Check tindora kurma Other Names: Ivy Gourd Tomato Masala, Dondakaya Tomato Masala (less)

Heat oil in a pan and fry the onions till transparent. Add the baharat spice and meat and brown.

Brown the pine nuts and then the raisins, cooked rice, parsley, salt, pepper and tomato pulp. Stir fry for several mins.

Fill the tomatoes with this mixture, replace the tops and brush with oil and top with cheese. Place in a shallow baking dish and bake in a pre-heated oven at 180 deg C.

Serve hot with chicken or meat preparations. To make the baharat spice: 4 parts black pepper 4 parts paprika 1 part coriander 1 part cinnamon 1 part cumin 1 part cloves 1 part nutmeg 1 part ginger 1 part green cardamom Dry roast and grind all the ingredients to a fine powder.

Store in an airtight container. RELATED RECIPES Stuffed cheesy eggplants Tomato chutney Nutty tomato pie with bell pepper icecream Stuffed vegetable idli Stuffed vegetable idli Ingredients: 4 large firm tomatoes 1 cup cooked rice 1/4 cup raisins 1 onion, chopped 1/4 cup pine nuts / almonds / cashews 125 gms ground lamb 1 tbsp.

parsley, chopped 1 tsp. baharat spice (see below) 2 tbsp grated cheese 2 tbsp oil Salt and pepper to taste (less)

Heat oil in a pan and fry the onions till transparent. Add the baharat spice and meat and brown.

Brown the pine nuts and then the raisins, cooked rice, parsley, salt, pepper and tomato pulp. Stir fry for several mins.

Fill the tomatoes with this mixture, replace the tops and brush with oil and top with cheese. Place in a shallow baking dish and bake in a pre-heated oven at 180 deg C.

Serve hot with chicken or meat preparations. To make the baharat spice: 4 parts black pepper 4 parts paprika 1 part coriander 1 part cinnamon 1 part cumin 1 part cloves 1 part nutmeg 1 part ginger 1 part green cardamom Dry roast and grind all the ingredients to a fine powder.

Store in an airtight container. RELATED RECIPES Stuffed cheesy eggplants Tomato chutney Nutty tomato pie with bell pepper icecream Stuffed vegetable idli Stuffed vegetable idli Ingredients: 4 large firm tomatoes 1 cup cooked rice 1/4 cup raisins 1 onion, chopped 1/4 cup pine nuts / almonds / cashews 125 gms ground lamb 1 tbsp.

parsley, chopped 1 tsp. baharat spice (see below) 2 tbsp grated cheese 2 tbsp oil Salt and pepper to taste (less)

Melt the butter in the microwave; add the minced garlic and salt mix well. Add 1&1/2 tbsp of stuffing to one side of the bread roll it and keep it in the baking tray.

The end part of the rolled bread should be in the bottom otherwise it might open. (Insert a toothpick in the middle if it opens) Now brush all the rolls using the garlic butter.

Preheat the oven to 350 F and bake them for 15 minutes or until nice and crispy golden color. Note: You can also use the oil instead of butter if you`re very conscious about your weight.

Oven time can vary according to the bread and different ovens. Dishes from My Kitchen RELATED RECIPES Spicy Goan Baked Fish Bread cutlet Vegetable Masala Sandwich Chocolate chip cookies Eggless jam biscuits Ingredients: White or wheat bread, as needed 1 tbsp - butter 1 - garlic pod, minced 2 pinches - salt Soya chunks vegetable curry, as needed (less)

Melt the butter in the microwave; add the minced garlic and salt mix well. Add 1&1/2 tbsp of stuffing to one side of the bread roll it and keep it in the baking tray.

The end part of the rolled bread should be in the bottom otherwise it might open. (Insert a toothpick in the middle if it opens) Now brush all the rolls using the garlic butter.

Preheat the oven to 350 F and bake them for 15 minutes or until nice and crispy golden color. Note: You can also use the oil instead of butter if you`re very conscious about your weight.

Oven time can vary according to the bread and different ovens. Recipe and image: Dishes from My Kitchen RELATED RECIPES Spicy Goan Baked Fish Bread cutlet Vegetable Masala Sandwich Chocolate chip cookies Eggless jam biscuits Ingredients: White or wheat bread, as needed 1 tbsp - butter 1 - garlic pod, minced 2 pinches - salt Soya chunks vegetable curry, as needed (less)

The mixture is seasoned with crushed black pepper and mixed with lemon juice. Serve paneer salsa as a salad or as a stuffing in a bread sandwich and toast it.

Makes: around 4 Servings of Paneer Salsa. Ingredients: Paneer (Crumbled) 1/4 Cup Tomato 1 Small Onion 1/2 of Small One Boiled Corn 4 Tbsps Green (chopped) 6 Tbsps Few Sprigs Lemon Juice 2 Tbsps Crushed Black Pepper few Pinches Salt to Taste Method of preparation: Wash and finely chop the cilantro.

If using frozen paneer, leave the paneer outside to let it come to room temperature and crumble it. Peel and finely chop the onion.

Wash, deseed and finely chop the tomato. In a mixing bowl, mix together crumbled paneer, chopped tomato, onion, corn, green bell pepper, cilantro, crushed black pepper and salt.

Stir in lemon juice and leave aside for few minutes. Serve paneer salsa as a salad or as a stuffing in a bread sandwich and toast it.

Notes: Make sure to chop the vegetables in same size. Suggestions: Adjust spice with black pepper.

Variations: You can also make fresh paneer and use it.for home made paneer recipe.

Other Names: Paneer Salsa (less)