Think of India and one of the first things that come to mind is its diversity. A large populous country divided into many states; each with its own unique traditions and gastronomic fare. Indian cooking is one of the most popular cuisines across the globe. Not only is it popular among the large Indian diaspora but also among the mainstream population of North America and Europe. For the uninitiated, Indian food may seem foreign, scary, spicy and not for the faint of heart.But the Indian foods break all these barriers and and become a memory for those who have tasted it here at MAMA's KITCHEN I am going to teach you how to cook some gastronomes Indian dishes.

Saturday 9 June 2012

TOMATO KHATTA OR TOMATO CHUTNEY

TOMATO KHATTA OR TOMATO CHUTNEY
INGREDIENTS:
  1. TOMATO: 1/2 KG
  2. ONION:  2(SLICED)
  3. GARLIC: 10 FLAKES(CRUSHED)
  4. GINGER: 1 INCH(CRUSHED)
  5. GREEN CHILLY: 3-4 NOS(SLIT)
  6. KADI PATTA: 10 TO 12
  7. SUGAR OR JAGGERY: 150 GM
  8. SALT TO TASTE
  9. DATES: 8-10 NOS ( SOAKED IN WATER)
  10. JEERA: 1/2 TSP
  11. MUSTARD:1/2 TSP
  12. SAUNF: 1/2 TSP
  13. METHI: 1/2 TSP
  14. HING: A PINCH
  15. TURMERIC POWDER:1/2 TSP
  16. CHILLY POWDER:1 TBSP
  17. OIL: 2 TBSP

METHOD:
  1. WASH THE TOMATO AND CUT IN SLICES.
  2. IN A PAN ADD OIL ADD HING ,JEERA,MUSTARD,SAUNF,METHI. WHEN IT BEGINS CRACKING THEN ADD KADI PATTA GREEN CHILLY SAUTE FOR A MINUTE.
  3. ADD CRUSHED GARLIC AND GINGER
  4. ADD SLICED ONIONS. WHEN IT IS GOLDEN BROWN.
  5. THEN ADD TOMATOES AND MIX WELL.
  6. ADD TURMERIC POWDER AND CHILLY POWDER AND MIX.
  7. WHEN TOMATOES BECOME DRY THEN ADD SUGAR MIX WELL. WHEN IT IS THICK ADD DATES.
  8. IT CAN BE SERVED EITHER HOT OR COLD. 


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