Tomato Pickle

Ingredients:

Tomatoes - 1/2 kg
Red Chilli Powder - 1 cup
Oil - 5 table spoons
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Tamarind - Big Lemon Size
Salt - 1 cups
Turmeric : A pinch
Ginger Garlic Paste : 3 tsp ( freshly prepared )
Cumin Seeds : 1/4 tsp

Method:

• Wash the tomatoesand chop them in to medium size pieces.
• Heat one table spoon oil, add tomato pieces, tamarind and turmeric powder.
• Fry on medium flame.
• Stir it constantly until the mixture is very thick.
• Now the tomatoes will be soft and almost dry.
• Later, turn off the heat.
• Keep aside for cooling and mash it.
• Heat oil in another pan.
• When the oil is hot add mustard seeds and cumin seeds.
• Once they pop, add ginger garlic paste and fry for a minute.
• Turn off the heat.
• Keep it for cooling.
• After cooling add red chilli powder, salt, cumin powder and mix well. Then add mashed tomato mixture.
• Mix very well.
• Store it in a dry glass jar.
• It is very tasty with rice, chapati and bread.
• Pickle can be preserved for more than one month.
• If kept in the freezer it will be tasty for 2-3 months.

Masala Dosai

Ingredients:

Boiled rice - 2 cups
Raw rice - 2 cups
Urud Dal - 1 cup
Fenugreek seeds - 1 tsp
Potatoes - 2 to 3
Salt - To Taste
Green Chillies - 4 to 6
Pudina / Mint Leaves (Chopped) - 2 to 3 tsp

For The Stuff:

• Just boil potatoes and make curry with salt, green chillies and Pudina/mint leaves.

Method:

• Rinse the above ingredients in water for about 2-3 hours.
• Then grind in a blender (with adding water in steps) into a very fine flour.
• Add salt and keep it aside (to get sour)for 12 hours.
• Heat the pan and spread a drop of oil on it.
• When the pan is fully heated, take some flour and spread it on the pan into a round shape.
• Turn it over so that both sides are cooked well.
• Place some potato curry and roll the dosai on both sides and move it to a plate.

Aloo Parotta

Ingredients:

Big Potatoes - 3
Wheat Flour - 3 Cups
Salt - To Taste
Green Chillies - 4 to 6
Pudina / Mint Leaves (Chopped) - 2 to 3 tsp

For The Stuff:

• Just boil potatoes and make curry with salt, green chillies and Pudina/mint leaves.

Method:

• Make a loose batter of wheat flour with a pinch of salt.
• Now make small balls from this.
• Cave open this ball in the middle.
• Now add a liitle bit of gingley oil into this dough.
• Spread this oil well.
• Now stuff it with the curry u had made.
• Cover up this masala
• Then roll this back into ball with the stuff.
• Spread it across as you do for chappathi.
• Apply oil and make like chappathis.
• But this needs more oil than normal.