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Tasty Tomato Treats
Tasty, tangy, versatile, an excellent source of Vitamin C, and yes, right now its extremely affordable at three rupees a kilo. Does any creative, innovative and smart home manager need more enticing to incorporate this yummy fleshy and juicy vegetable in her menu? I am sure not. So here we go. Four mouth watering tomato recipes, just for you.
| 1. Tomato Chutney |
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This one is from Bengal. It's yummy and despite its being a chutney, goes very well with bread. It can be stored in bottles and kept for about a week (in the refrigerator).In Bengal most people prefer to have this with luchi(the Bengali cousin of puri) |
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Ingredients |
Method
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Tomato-250 gms(finely chopped)
Ginger juliennes-1 tbsp
Sugar-275 gms
Raisins-50 gms |
Put the tomatoes in a wok, add a pinch of salt and put it over a slow flame. Cover the wok and keep checking from time to time to see if the tomato is nice and pulpy. When there are no lumps and bumps in the tomato pulp, add in the ginger juliennes, raisins and sugar stirring all the time. Keep cooking over a low flame till the chutney begins to get sticky. Cool and store in bottles. |
| 2. Tomato fish |
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This version of tomato fish is what is actually known as ”Maach Tenga”. This is a very popular fish dish from Assam. |
| Ingredients: |
Method: |
Fenugreek seeds-1tsp
2 large tomatoes chopped
garlic paste-1 tsp
Coriander leaves (finely chopped)-for garnish
Fish slices (any Fish will do.) However, I personally prefer white
pomfret.
Turmeric powder-2 tsps
2 green chillies slit lengthwise.
Mustard oil |
Coat the fish with a little turmeric powder and salt and deep fry in oil. Keep the fried fish aside. Heat oil in a wok. Add fenugreek seeds. Once the seeds start spluttering, add the garlic paste and the remaining turmeric powder. Fry for a while or till the raw garlic smell is not there anymore. Now add the chopped tomatoes, slit green chillies and salt.
When the tomato gravy is nice and pulpy, add the fried fish and let it simmer for a few minutes. If you feel that the gravy is too thick, add a little water. Serve hot with plain boiled rice.
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| 3.
Pasta Sauce |
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This sauce is great with any kind of pasta. Just make it and store in the refrigerator. Thaw and use when required. |
| Ingredients |
Method |
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1 large onion minced.
6-8 garlic pods crushed
3 cups of tomato puree
1 cup – tomato paste
Dried oregano-2 tbsp
Sugar-2 tbsp
Olive oil-5 tbsp
Salt to taste
To suit our Indian palate you can add a little chilly powder. |
Heat oil in a wok (do not over heat it). Add the onions and sauté till translucent. Now add the garlic and continue to sauté. Be very careful with the flame. The garlic should turn brown.
Now add the tomato puree and the paste (the paste gives texture to the sauce) salt and sugar. Cook over a very low flame , till it looks like sauce, and is not very diluted. Stir occasionally. Now remove from the fire, cool and then pour into bottles or freeze in zip lock bags. |
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4. Tomatoes stuffed with chicken and sour cream |
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This is so simple that it can be prepared to perfection by first time cooks. It has a refreshing taste and goes very well with most dishes. |
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Ingredients
Tomatoes-4 (firm ones)
Sour cream- 2 tbsp
Boiled and shredded chicken-1/2 cup
Finely chopped spring onions-1/4 cup
Coarsely ground black pepper-1 tsp
Method
Cut the tomato at the base so that it can stand straight and does not wobble. Cut a slice off the top as well. Scoop out the pulp carefully. In a separate bowl mix all the other ingredients (leave a little spring onion aside for garnishing). Now carefully spoon in the mixture into the tomatoes. Fill unto the brim. Garnish with chopped spring onions. Do not prepare this dish well before time. |
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Sangita Kanjilal
Published on
17th Aug. 2003
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