Showing posts with label Tomato. Show all posts
Showing posts with label Tomato. Show all posts

Tuesday, March 13, 2018

Watermelon Rind - Tomato Sambar

Watermelon every where in the market. Let us see what to do with watermelon rind after eating Watermelon fruit. Try and enjoy this Sambar.



It is getting hot and the temperature is going high. Eating watermelon and cooling your body is one of the best way to escape the heat. What do you do with the rind after eating watermelon?  Normally we throw it away in the dustbin right?\ There are many ways to use the rind. . You can cook different varieties of curries, grind and use it in dosa batter, scrape it and use the juice to apply o your skin which helps you to take away the dead cells in our face.
I am using this rind to prepare so many types of curries. Here is one of the side dish. That is yummy Watermelon Rind - Tomato Sambar. This curry goes well with all most all the main dishes. Try and enjoy this Watermelon Rind  - Tomato Sambar.


Let us see some benefits of eating Watermelon rind in our diet.
Watermelon rind is also beneficial to our body in so many ways. Loads of nutritional value is filled in watermelon rind. It is filled with water and it helps the kidney to work efficiently. It also helps in lower the blood pressure. It is filled with vitamin C, Vitamin B6 and A. It has some amount of potassium and zinc. Eating watermelon rind helps in fighting the radical damage and boost the immune system. It helps in taking care of the healthy kidney and helps and maintain the acid level in urine. It is good for people who suffer from kidney stones, it helps to breakdown the stone and flushes out the tiny particles.  It regulates the blood pressure in our body.  It is good for treating urinary tract infections. It helps in reducing inflammation in our body and take care of our health. It is a good source of beta - carotene and good for our eyes.
No Onion or No Garlic is used in this Watermelon Rind - Tomato Sambar. It is very simple and healthy. The curry suits to all the main dishes of your choice.
Let us see the recipe Now :

Ingredients :

To Cook :
Watermelon Rind : 2 to 3 Cups
Toor dal : 1/2 Cup
Tomatoes : 2 (Medium sized )
To Add :
Home made spice Powder : 2 to 3 Teaspoons
Green chilly : 2
Coriander Leaves : 2 to 3 Tablespoons
Mustard - Jeera Seasoning : 1 Tablespoon
Salt : To Taste
Turmeric Powder : A pinch
Dry ginger powder : 1/4 Teaspoon
Methi seeds : 1/4 Teaspoon
To season :
Ghee/ Coconut oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry leaves : 6 to 8

Method :

1. Wash watermelon nicely and keep it in a big bowl before cutting. ( At least for 30 Minutes).
2. Cut watermelon and remove the fruit part. Remove the outer layer of the rind.
3. Cut the rind into small pieces. Keep it aside
4. Wash and cut tomatoes and remove its seeds.  ( Your wish).


5. Wash and slit green chilly,  cut coriander leaves and curry leaves.
6. Put watermelon pieces, cut tomatoes and washed toor dal in a pressure cooker.
7. Add 1/2 cup or little less water and cook for 65 to 6 minutes. ( Use the weight).


8. Remove the lid of pressure cooker once it is cooled.
9. Add salt, raw methi seeds, turmeric powder and mix it well.
10. Let it boil for 2 minutes. Add home prepared spice powder. Add dry ginger powder.
11. Mix it well and cook for another 3 minutes. Put off the gas.


12. Shift the ready Watermelon Rind - Toamto Samabar to a serving dish.

13. Add mustard seeds, jeera, ingh and curry leaves seasoning to it.

14. Add cut coriander leaves and serve with the main dish you have prepared.

Note :

Use a pressure cooker to cook watermelon rind pieces or it remains hard and the curry does not taste good. Do not over cook. 2 whistles are enough. You can cook the dal separately. Adding any other spices of your choice is optional. Remember use of home prepared spice is healthy. Adding fresh grated ginger is optional. The thickness of the curry can be your choice. If you like bit watery add more water and use little more spice. Or use more dal to get the thickness.
Time : 30 Momites.
Serves : 3 to 4 .

Home Prepared Spice Powder :

Dry roast, coriander seeds, ( 2 Tablespoons ), urid dal, 1/2 Teaspoon, red byadagi chilly  4 to 5, dry coconut (kobbari/Copra) 2 to 3 tablespoons. Dry grind once it is cooled. You can use this as spice powder for curries.

Thursday, August 17, 2017

Veggie Macaroni with French Fry toppings.

Veggie Macaroni is filled with veggies like carrots, beans, tomatoes and potatoes. We can have them for breakfast/snack/dinner.

I wanted to make something spicy and was just searching for some thing, didn't know what to do. Saw a pack of macaroni and got the idea and tried this spicy macaroni. Of course its Indian style when you think of spicy.
I have used macaroni, tomatoes, beans, carrots, potatoes and coriander leaves with little spices including oregano. ( Herb spice used in Italian food).
Let us see the recipe Now :

Things needed :

Tomatoes : 2 to 3 (Medium sized)
Beans : 10 to 15
Potatoes : 4 to 5
Macaroni : 1 Bowl (250 Grams)
Olive oil : 2 Tablespoons
Jeera /Cumin powder : 1/2 Teaspoon
Chilly powder : 1/2 Teaspoon
Dry Ginger Powder : 1/2 Teaspoon
Oregano : 1 Teaspoon
Salt : As required
Coriander leaves : 1 Handful
Cooking oil : 1/2 Cup (To fry potatoes).

Method :

1. Keep water for boiling and let it boil. Put macaroni and let it cook till it is soft.
2. Drain out the water once macaroni is cooked and let the cooked macaroni cooled.


3. Put a teaspoon of olive oil on the top of drained macaroni.
4. Wash and cut tomatoes into small pieces.
5. Wash and cut carrots and beans. Cook with little water til it turns soft. (Not over cooked).

6. Wash and remove the outer skin of potatoes and cut it as thin stick.
7. Wash and put the pieces in a bowl of water. Wash and cut coriander leaves into thin pieces.
4. Keep a pan on the fire and let it heat. Put oil and let it get hot.
5. Add jeera and fry till it turns slightly golden brown.
6. Add tomatoes and fry nicely till it turns soft. Add cooked beans and carrots.
7. Fry for 2 minutes. Add salt, dry ginger powder and jeera /cumin powder. Mix it well.


8. Add boiled and cooled macaroni. mix it well. Let it cook for a minute.

9. Sprinkle Oregano ( 1 teaspoon) on the top. Mix it nicely and put off the fire.

10. Now keep oil in a pan on the fire. Let it get hot. Fry cut potatoes till they turn golden brown.
11. Remove it from oil and put it on Veggie Macaroni. Add cut coriander leaves.

12. Stir slightly and serve " Veggie Macaroni " with tomato ketchup.

Note :

Do not over cook vegetables and macaroni. (noodles). Do not put lots of spice. Let it be mild.
Adding a bit of garam masala/chilly powder (1/2 teaspoon) will add to the taste. Adding olive oil is good for health. Adding more vegetables is optional. Adding any type of sauce of ketchup to macaroni is optional. Example : Tomato ketch up, soya sauce or tomato sauce. ( I have not used).
Adding onions and garlic is optional.
You can choose and top up the macaroni with grated cheese, grated paneer, potato chips, onion rings or with vegetable salad. Try and Enjoy..
Time : 30 Minutes.
Serves : 2 to 3 .

Thursday, August 10, 2017

Ghee Jeera Rice with Cauliflower Fritters

Ghee Jeera Rice is a simple dish which can be done easily. You can have this jeera/cumin rice with some vegetables and here I have prepared "Ghee Jeera rice with Cauliflower Fry". It is a healthy dish which is very simple and Cauliflower fry adds to the taste.

I have used Sona Masuri rice, jeera, tomatoes, capsicum, cauliflower and very simple spices which is in your kitchen. 
Let us see some benefits of eating " Cloves " in our diet.
Cloves are rich source of antioxidants, antiseptic, anti-inflammatory and anti -flatulent properties. Cloves have essential oils in them. It is good for dental care. Cloves are good for digestion and gastric problems. They are very helpful for indigestion and constipation problems. They contain minerals like potassium, manganese, iron, magnesium. They are rich in Vitamin A, beta carotene properties, Vitamin K, Vitamin B6 and Vitamin C. 
" Ghee Jeera Rice with Cauliflower Fry " has No Garlic or No Onion Recipe. 

There are three steps to prepare this " Ghee Jeera Rice with Cauliflower Fry".
1. Ghee Jeera Rice preparation.
2. VegetableFrying 
3. Cauliflower s Fry.

Let us see the recipe step by step. Though the preparation looks long, You feel very comfortable to have this food. It is yummy and healthy dish.


 Let us see the recipe now :

1. Ghee Jeera Rice

Things Needed :
Cooked Rice : 2 Cups. 
Jeera /Cumin Seeds : 1/2 Teaspoon
Cloves : 2 to 3
Cinnamon : A small piece.  
Ghee : 2 Tablespoons
Salt : As required
Coriander leaves : Handful 


Method : 

1. Keep a pan on the fire and heat. Add ghee and let it melt. Add cloves and cinnamon piece.
2. Add Jeera /Cumin Seeds and fry for 30 seconds.

3. Add cooked rice and salt. Mix it well and let it cook on low flame for 2 to 3 minutes. Stir in between.
4. Shift the ready " Ghee Jeera Rice to a serving dish. Rice is ready to serve.
5. Wash and cut coriander leaves and add it on the top of  Ghee Jeera Rice. 




2. Vegetables Fry.

Things Needed :
Carrots : 2 to 3 
Capsicum : 2 
Tomatoes : 2 
Garam Masala powder : 1 Teaspoon
Turmeric powder : A pinch
Oil : 1 Teaspoon
Jeera : 1/2 Teaspoon
Ginger : A small piece
Salt : As required 


Method 

1. Wash and remove the outer layer of carrots and grate it. Keep it aside.

2. Wash capsicum and remove the seeds and cut into small. ( Desired shape and size).
3. Wash tomatoes and cut into small. Remove the seeds before cutting into small.
4. Wash ginger and remove the outer layer. Wash again and grate it.
5. Keep a pan on the fire and heat. Add oil. jeera and let jeera turn slightly golden. 
6. Add cut capsicum and fry nicely. Add grated carrots and fry for a while.


7. Add cut tomatoes and fry till they turn soft. Add garam masala powder and stir.
8. Add salt and turmeric powder. Stir in between and let all the moisture disappear.


9. Put off the fire and keep Vegetable fry aside.


3. Cauliflower Fritters. (Pakodas)

Things Needed :
Cauliflower florets : 1 Bowl.
Rice flour : 2 to 3 Tablespoons
Corn flour : 1 Tablespoon
Wheat flour : 1 Tablespoon
Salt : As required 
Jeera /Cumin seeds : 1/2 Teaspoon
Chilly Powder : 1 Teaspoon
Oil to Fry : 1 Cup

Method :

1. Wash cauliflower and dip in warm water for 20 minutes. Add 1 tablespoon of salt to it.
2. Wash cauliflower nicely using normal water.
3. Cut into small florets. (Each flower separate, if it is too big cut into 2). 
4. Dry roast wheat flour for 2 minutes. Put roasted wheat flour in a tray/plate. Let it cool completely.
5. Take a big bowl and put rice flour, corn flour and roasted wheat flour. Add salt and jeera.
6. Add chilly powder and mix it well. Add required water and prepare dough. (Idli dough consistency).
7. Keep a pan and heat. Put oil and let it get hot. Now dip cut cauliflower in mixed flour dough and leave it in the hot oil. (Medium flame and slow flame).

8. Fry cauliflower in medium and slow flame. Fry on both sides. Remove it from the oil and put it on the kitchen tissue.
9. Repeat the same and fry all the fritters same way.
10. Add fried cauliflower pakodas/fritters to the vegetable curry done.
11. Keep vegetable curry on the fire and stir it nicely. Let cauliflower mix with curry.

12. Now shift the curry to a serving dish. 
13. Put this fried curry cauliflower mixture on the top of Ghee Jeera Rice and serve.
14. You can mix all the three dishes nicely and serve  
                                          Or 
15. You can just top up cauliflower fritters mixture above the rice and serve.

Note :

Use cooked and cooled rice to get the perfect dish.
Adding any sambar powder, jeera -coriander powder, pav baaji masala powder or chenna masala powder is optional. I have used garam masala powder.  
You can also use any sauce while frying vegetables. ( I have not added any sauce).
You can use maida instead of wheat flour. Dry roasting wheat flour helps to reduce the gluten and it the fritter will not turn very soft.
Time :  30 to 40 Minutes. (if cooked rice is ready or you need another 30 minutes to cook rice).
Serves : 3 to 4.                                                                                                                                                                                                                                                     

Tuesday, June 27, 2017

Tomato Chitranna (Tomato Baath).

Chitranna is an easy and simple dish and loved by many of us. It is one of the easy dish. I have used tomatoes instead of lemon and prepared chitranna with minimum ingredients. Try and Enjoy Tomato Chitranna at any time of the day.


I have used tomatoes, raw rice, green chilly and little coconut.
Let us see some benefits of eating " Rice " in our diet.
Rice is one of the most used staple food of Indians. It is filled with carbohydrates and provides energy to our body. It is easy to digest because of its fiber content. It improves the bowel movements. It provides an essential source of Vitamin B1 and helps to boost skin health, increases the metabolism and easy digestion. It helps to improve the immune system and provides protection against dysentery. It is rich in vitamins and minerals like Vitamin D, calcium, fiber and iron.

Tomato Rice is good for ladies get together, one dish party, kitty party, kids party and even for travelling. It can be prepared for lunch/dinner or brunch. (Breakfast + lunch).

Let us see the recipe now :

Things Needed :

Cooked Rice : 1 Bowl.
Tomatoes : 2 to 3
Onions : 2 (Medium size)
Green chilly : 2 to 3
Ginger : 1 Teaspoon (grated)
Coriander leaves : 1 Tablespoon
Curry leaves : 6 to 8
Coconut : 2 Tablespoons (Optional)
Oil/Ghee : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon

Method : 

1. Remove the outer layer of onions, wash it and cut into small pieces.
2. Wash and cut tomatoes into small pieces. (Remove the seeds while cutting).

3. Wash and slit green chilly and curry leaves and coriander leaves. Wash ginger, remove the outer layer, wash it again and grate it.
4. Keep a pan on the fire and add a tablespoon of oil and heat.
5. Add mustard seeds and urid dal. Let mustard seeds splutter.
6. Add jeera and slit green chilly. Fry for 10 seconds. Add curry leaves. Add grated ginger.
7. Add cut onions and fry till they turn golden brown. Add tomatoes and fry till they get thick.

8. Add turmeric powder ( a little), salt and mix it well. Add cooked and cooled rice.
9. Mix it nicely and cook on low flame for a minute.

10. Add fresh grated coconut, a tablespoon of ghee and mix it well. Shift it to the serving dish.

11. Add cut coriander leaves and mix it.

12. Serve with a cup of curd and papad.

Note :

Adding any spice powder to chitranna is optional. ( I have not added). Adding garlic with onions is optional. Adding more oil while frying is optional. Use of ghee is optional). Use of coconut is optional. (Do not use coconut if you are taking tomato rice for travelling. It might get spoil).
Time : 10 Minutes. ( If rice is already cooked  OR cooking rice  another 20 minutes.
Serves : 2 to 3.