Monday, September 23, 2013

Tomato Pickle (South Indian Style)

This year, the summer in Seattle has been comparatively warmer and longer, which means bounty of tomatoes in my backyard.

Yesterday, I made Pesarratu (Moong daal dosas) for brunch. I didn't have shredded coconut at home, so I decided to make tomato pickle using the tomatoes from my backyard. Now, I am glad that I didn't have coconut at home:). This pickle was a big hit. I will be making more of this in big batches now.

4-5 Medium Tomatoes, Finley Chopped
Salt to Taste,
2 Teaspoon Sāmbhar Powder,
3-4 Dried Red Chilies,
1 Teaspoon Fenugreek Seeds,
1/4 Teaspoon Turmeric Powder,
1 Tablespoon Jaggery(Gud), Grated
1/2 teaspoon Oil

To Temper
1/2 Teaspoon Oil,
1/2 Teaspoon Mustard Seeds,
4-5 Curry Leaves,
1/4 Teaspoon Asafoetida (Hing)

Put 1/2 Teaspoon oil in a pan. When hot, turn the flame to medium-low and add the dried red chilies and fenugreek seeds. Roast for 3-4 minutes or until the fenugreek seeds turn golden brown. Take out of the pan, and grind to powder and keep aside. (I used mortar and pastel because it wasn't enough in quantity to use a mixer grinder. It didn't take me more then 2-3 minutes to grind it.)

Heat another 1/2 teaspoon oil in a pan. Add the mustard seeds. Once they stop spluttering, add the curry leaves and Asafoetida. Fry for 10 seconds, then add the tomatoes, turmeric powder, Sāmbhar Powder and salt.
Cook on medium-low speed for 10-12 minutes or until the tomatoes are soft. Now, using a potato masher, mash the tomatoes once very gently (We don't want smooth puree). Add the fenugreek/red chilly powder. Mix well. Cook until most of the water has evaporated, and the mixture turns thicker. Switch off the stove.

Let it cool completely, then transfer to an air tight jar. This mixture can be kept in the fridge for about a week. You can enjoy this many different ways. Spread on roti or bread. Have it as a side with rice or khichadi. Use as a dip with fresh veggies or with chips etc.

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Wednesday, September 4, 2013

Soft and Fluffy Ricotta Cheese Pancakes (Eggless)

1/3 Cup All Purpose Flour (Maida),
1/4 Cup Ricotta Cheese
1/4 Cup + 2 Tablespoon Milk,
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Tablespoon Sugar
3 Teaspoon Butter

Add the cheese, flour, baking powder, salt, and sugar in a bowl. Mix well. Now add 1/4 Cup milk and mix. The batter should be thick but pourable. If the batter is too thick, add 1-2 Tablespoon milk as required. Mix again.

Heat a cast iron or non stick skillet. Drop a teaspoon of butter in the center. Now pour a ladle full of the batter in the center. The batter will automatically spread out. Cook on medium low heat or for a minute or until the underside is golden brown. Flip, and cook again.

Serve hot with butter and your choice of pancake syrup. I personally like agave syrup better.

Thank you for visiting my blog. I would love to hear from you. I appreciate your time to leave feedback and help me improve this blog.