Pizza Sauce

Pizza Sauce in Marathi

Ingredients:
2 Big Tomatoes, Red
¼ tsp Red Chili Powder
½ tsp Sugar
1 small stick of Cinnamon
½ tsp Ginger-Garlic Paste
Salt to taste

Method:
1) Wash tomatoes. In a deep pan add tomatoes and enough water to cover tomatoes. Boil tomatoes for 5 minutes. Turn off heat and cover pan for 5 minutes.
2) Peel and deseed and purée tomatoes.
3) In a nonstick pan, add tomato puree, Red Chili Powder, Sugar, Cinnamon, Ginger-Garlic Paste and Salt. Stir on low heat for about 10 minutes. Once sauce is ready, remove Cinnamon stick.

Pizza Base Recipe

Paneer Pizza Recipe

Quick Bread Pizza Recipe

Labels:
Tomato Pizza Sauce, Homemade Pizza Sauce, Indian style Pizza sauce

Tomato Sabzi

Tomato bhaji (Curry)

Ingredients:
2 medium Tomatoes, finely chopped
½ cup chopped Onion
1 tbsp Oil
For Tempering: ¼ tsp Cumin seeds, pinch of Asafoetida, 1/8 tsp Turmeric Powder, 2-3 Curry leaves
2-3 Green Chilies, finely chopped
½ tsp Ginger paste
1 tsp Jaggery
Salt to taste
1 tbsp Cilantro, for garnishing




Method:
1) Heat a wok; add oil. Let oil become hot. Then temper with Cumin seeds, Asafoetida, Turmeric, curry leaves and green chilies. Add Ginger paste and sauté for few seconds. Then put chopped Onion and sauté. Let it cook until translucent. Add little salt while sautéing Onion.
2) Once onion is cooked, add chopped Tomatoes and stir well. On medium heat, let the tomato cook.
3) Add Jaggery once Tomato is half done. Mix nicely and let it cook for a while. Add salt if required. Garnish with Cilantro
Serve Tomato curry with hot Chapatis.

Labels:
Tomato Curry, Indian Tomato Curry, Tomatochi bhaji, Sweet and sour tomato curry.

Tomato Omelette

Tomato Omelette

Omelette without eggs.
Ingredients:
3 Cups chopped Tomatoes
1 to 1 and half cup finely chopped Onion
2 cups Rice Flour
1/2 cup Chickpea Flour (Besan)
2-3 green chilies finely chopped or red chili powder to taste
3 Garlic Flakes (Optional)
1/2 cup chopped cilantro
1 tbsp Turmeric powder
1 tbsp Cumin Powder
1 tsp Asafoetida Powder
1/4 cup Vegetable Oil or butter
Salt to taste

Method:
1) Sift Rice Flour and chickpea flour together. Add water and make medium thick paste. Remove all the lumps.
2) Then add Turmeric Powder, asafoetida powder, cumin powder, chopped tomatoes, chopped onion, chopped chilies and garlic paste, chopped cilantro and salt to taste. Mix all very well.
3) Heat the pan and put the heat on medium. Grease the pan surface with oil.
4) Pour a spoonful batter in the pan. Spread with the spoon or with clean wet hand and make round medium thick omelette. Pour 1 tbsp oil around the edges. Cover the pan with lead and let it cook. 5) Once the one side is done. Flip the omelette to other side and let the other side cook.
Serve hot with green chutney or tomato ketchup with slice bread.

This is anytime food, served in restaurants for breakfast as well as snacks. I have seen great variations in the recipe from thin crispy version (south India) to thicker, all Besan version of Mumbai. This recipe is very near to what you get in typical Mumbai Udipi restaurants.

Labels:

Mumbai Food, Bombay tomato omlette, Vegan omlette, Veggie Omlette

Tomato Soup

Tomato Soup

Ingredients
½ kg tomatoes
1 tbsp Rice Flour (to make soup thick)
2 bay leaves
1 tsp cumin Seeds
½ tsp cumin powder
1 tsp red chili powder
1 tbsp ghee
Asafoetida
1 ½ tsp sugar
Salt to taste
Cilantro for garnish

Method
1) Cook Tomatoes in a pressure cooker. 3 whistles should do fine to cook tomatoes. Cool and the peel the skin off.
2) Mix rice floor in 1/2 cup of water without lumps.
3) Add rice floor mixture, chili powder, sugar and salt with tomatoes in a blender. Make tomato puree. Strain it to remove the seeds and tomato skin. Add water to make soup from the puree.
4) Add Cumin powder and bay leaves to the soup. Take the soup to the pot and boil over medium heat.
5) Heat ghee in a small pan for tempering. Add cumin seeds and Asafoetida. Once the seeds start spluttering, add it to the soup. Mix it and simmer over low heat for 2-3 minutes
6) Garnish with Cilantro and serve hot.

Note:
1) To give nice cumin flavor, add cumin seeds while cooking Tomatoes in a pressure cooker.
2) Use bay leaves only while soup is boiling, later remove them.
3) Use fresh cream while serving if you like.

Green Tomato Curry

Green Tomato Curry

Ingredients:
2 Green Tomatoes, cubed (1 inch)
1 medium Onion, finely chopped
2 tbsp Dry Coconut Powder
1 tbsp Besan (Chickpea flour)
1 tsp Ginger Garlic Paste
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Tamarind Pulp
For tempering: Oil, ¼ tsp Mustard Seeds, ¼ tsp Cumin seeds, ¼ tsp Asafoetida powder, ½ tsp Turmeric Powder
1 & ½ tsp Red chili Powder
Finely chopped cilantro for garnishing
Salt to taste


Method:
1) In a wok, heat 1 tbsp oil, add Ginger Garlic Paste, Besan and Coconut, sauté until you sense nice aroma of Ginger garlic and Besan. Now add chopped onion and sauté until it is cooked. Let the sautéed mixture cool down. Then put it into grinder, add little water and grind to smooth paste.
2) In a wok, heat 2 tbsp oil. Temper with Mustard seeds, Cumin seeds, Asafoetida Powder, Turmeric Powder, Red chili powder. Pour the paste we have prepared in step 1. Add little water if needed. Bring it to boil. Add Coriander-Cumin Powder and Tamarind Pulp. Then add diced tomato. Cover the wok and let it cook on medium heat. Add salt to taste. Once tomato is cooked, garnish with Cilantro and serve hot with Chapati.

Note:
1) If you want to make this curry more spicy, then add Curry Masala or Garam Masala.

Labels:
Tomato Curry, Tomato curry recipe, Green tomato curry, spicy curry recipe