Saturday, March 31, 2007

He he ..!!!!! More Tomatoes in my Kitchen.....

What to do...? RP of My Workshop made me to use more and more Tomatoes this time. We usually eat tomatoes everyday but this time the tomatoes are stocked soooooooooo much that they are in all different forms.The best ones i like are Fresh Vine Tomatoes & Fresh Plum Tomatoes.In canned form are Paste & Diced... You will not believe my pantry is full of canned tomatoes now....Anyway lets start cooking now, otherwise they will stay where they are & the JFI of this month will get over.Hey thanks RP for this months JFI- Tomato.

Erolli Tomato Gojju


Erolli-Tomato Gojju My MIL's Style

First Introduction to this Gojju and whats sooo special about this recipe.
This recipe is been transferred to me from my MIL, And was taught to her by her MIL & so on & on & on. That means its a Traditional recipe transferred from generation to generation in our family, & the surprising thing this is only the DIL's of the family have taken more interest to learn & carry forwarded this special recipe.
I Thank my MIL to teach me this recipe with lots of Love & Care.
Its our favourite one.

Now to the Gojju... Gijju is made of few main ingredients like sour (tamarind, amachur, sour or raw tomatoes), sweet (Jaggery, sugar, sweet onion) and also of Spice & to balance them is Salt.
Its either in the form of thick garvy(can be eaten with roti or bread) or watery like rassam(which can be mixed with rice). Basically its Khatta- Meetha & yummyyyyyyyyy.

Okay now lets start with preparing Gojju.
You need:
Tomatoes- 6
Onion- 5
Green Chillies- 4
Ginger- 1 inch
Coriander leaves- according to your taste
tamarind- 1 lemon size soaked in 1/2 cup of water
Jaggery - 1 lemon size
Curry leaves - 1 stick
Molga pudi or Red chilly Powder- 1 to 2 tbsp (according to how spicy you like)
salt to taste
Mustard seeds - 1 tsp
Channa dal & udad dal - 2 tsp mixed
Oil - 3 tbsp (you can use more or less of it)





Erolli- tomato Gojju with Chapati



To Do:
Chop Onion & tomatoes really fine(you can use food processor to chop it).
Take oil in kadai & when its hot add mustard seeds, when it splutters add Channa dal & udad dal. Fry till they are golden.
Add slit green chilli's & curry leaves (Tip: To get more fragrance fro the curry leaves, do not chop them just tear them with hands).
Now add finely chopped onions & ginger(u can process it with onions only) & let them cook till becomes transparent.
Now add pureed or finely processed Tomatoes in it (Tip fro my MIL: Just transfer the transparent cooked onions at one side & add pureed tomatoes in the kadai, so that they will cook fast).
When all the ingredients are cooked add squeezed tamarind pulp (use moderately u can add more anytime) & jaggery.
When the Gojju comes to boil add Molga pudi or red chilly pwd & salt.
Let the gojju boil very thoroughly add more oil if needed, also check the seasoning.
Now garnish with chopped coriander leaves & Enjoy with your kind of Rotis & bread & also with Dosa or plane rice topped with ghee.





Cabbage Kofta in Tomato Gravy
This recipe is a mixture of two different recipe i learnt from my friends. So the credite goes to them.



All You Need:
For Koftas:
Cabbage- 1/2 finelt chopped
All purpose flour - 1 tbsp
Gram Flour - 2 tbsp
Turmeric - 1tsp
Salt - 1 tsp



For Gravy:
Tomato sauce - 3 8 OZ. cans
All whole Garam masala items
Ginger Garlic & Chilly Paste - 2 tsp
Red Chilli powder - 2 tsp
Honey - 2 tsp
Kasuri methi - 1 tsp
Oil

Salt to taste

Cabbage Koftas in Tomato Gravy

To Do:
Add salt in Chopped cabagge & keep aside for few minutes.
By now all the water from the cabbage has drained out, so now add all other items for the kofta & make medium size balls.Fry the koftas in hot oil & drain on a tissue paper.
In a kadai add oil & when its hot add all Garam masala items.
Roast them for a while & then add GGC paste, fry for a while, don't let it burn.
Now add the canned sauce & cover the kadai.
Let the sauce cook till the colour of the sauce changes.
Now add red chilli powder & let it cook on a slow flame.
Just befor switching off add Honey & Kasuri methi & also Koftas.
Serve hot with rotis.





Falafel Hot Sauce

Falafal hot sauce with Methi Pakodas

All you need:
Canned tomatoes- 2 cups
Juice of 1 lemon
Garlic clove -1 put through a garlic press
Finely chopped parsley- 1 Tbs
Brown sugar - 1 Tbs
Chili sauce according to your taste
Salt to taste


To Do:
Put all the ingredients into a small, heavy pan.
Bring to the boil, and simmer uncovered until the tomatoes break up.
Adjust the seasoning and allow to cool.
Enjoy with Falafal, here we enjoyed with Methi Pakodas.



Tomato flavered Sabbakki Sandage (Sagu papads)

Sabbakki Sandage Tomato flavoured

This favourate of all in our house, specially the tomato flavered ones. Till now i used to get this from India, my Mom used to make for me and send with somebody(if i am not visiting India shortly). But now this time it seems like i have to make them myself. so just waiting for the Summer.
These papads can be prepared in different flavours & can be stored for many years and can be consumed fried or microwaved (for diet).
Its called Sabudane Chikwade in Marathi.


You need:


Sorry........ I am short of time, will upgrade soon....

Clouds of Sabbakki Sandage

4 comments:

Sukanya Ramkumar said...

hi,
First time to ur bolg...... Ur recipe is very nice....

Foodlovers said...

Thanks Sukanya for visiting my blog... will upload more recipes..

Anu said...

Hi,
I tried your gojju recipe ofcourse with some variations :-) It turned out yummy..Thanks for the recipe.

sail said...

Hi,
Same with me reg stock of tomatoes... last week bought 17 pound can of tomato paste from costco thinking of making upma or baath with paste... once i opened it, i realised it will take an year to consume it!!
So, now i'm searching for more recipes which use tomato paste.