Tomato Curry

Ingredients:
6 tomatoes
1 tbsp besan
2 curry leaves
oil
250 gm moong dal
1 tsp jeera
3 cloves
2 big elaichi
2 sticks of dalchini
3 green chillies - chopped
1 tsp ginger - chopped
1 tsp garlic - chopped
1 cup peas
1 potatoes
half lauki
1 carrot
4 bhindis
2 tsp garam masala powder
2 tsp dhania powder
salt - to taste

Method:
Pressure cook the tomatoes and moong dal along with salt and green chillies.
Let it cook for upto three whistles.

Keep aside to cool and then make a paste out of it.

Heat oil in a pan and add cumin seeds, kadi patta, laung, elaichi, dalchini, ginger, garlic and saute.

Add besan and keep stirring so that no lumps are formed.
Keep mixing till the besan turns brown in colour.

Add peas, potatoes, bhindi, lauki and carrot. Add little water and tomatoes and let it boil.

Add garam masala, dhania powder, haldi and salt. Let it boil for some time. Serve hot with rice.

Courtesy: Anjali Dhawan

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Gnocchi with Tomato Sauce

Ingredients:
For the Gnocchi
1 kg potatoes
3-4 tbsp olive oil
2 eggs
300 gm flour
300 gm Parmesan cheese
salt - to taste

For the Tomato Sauce
3-4 tbsp olive oil
1 kg tomatoes
10-15 garlic cloves
1 onion - finely chopped
10-12 basil leaves
salt - to taste
pepper - to taste
1/2 tsp sugar (optional)
1/2 tsp chilli flakes (optional)

Method:
For the Gnocchi
Boil the potatoes with salt.

Mash them and keep aside.
Beat the eggs and oil into the potatoes.

Add flour and Parmesan cheese in it and mix well with your hands to make a soft dough.

Place the dough on a flat surface and knead it for 10 minutes with some dry flour till soft.

Take a bit of dough, roll it out with your hands into a long strip and cut it into small pieces forming the gnocchi.

Repeat the process making as many pieces as needed.
Then boil them in salted water for about five minutes or until they rise to the top.

Scoop out on to a plate.

For the Tomato Sauce
Remove the tomato skin, de-seed and dice them.

Heat the oil in a pan. Saute the garlic and onion for about five minutes.
Add tomatoes and salt and cook for another five minutes.

If tomatoes are sour add sugar.
Add the pepper, chili flakes and basil leaves.

Cover and cook on low heat for 10 minutes.
Once cooked, pour the sauce over the gnocchi.

Garnish with some Parmesan cheese and basil leaves.
Serve hot.




Courtesy: Chef Shreyans Goenka, 

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Mushroom Kofta In Tomato Gravy

Ingredients:
Finely chopped spinach
Finely chopped garlic
1 cup crushed cottage cheese
6-7 big tomatoes
3-4 sticks cinnamon
2 tsp garlic paste
2 tsp ginger paste
3-4 green chillies
1 tsp black peppercorns
1 cup of cashew nuts
1/2 tbsp wheat flour
1 tsp corn flour
1 tsp cumin seed powder
A pinch of cinnamon powder
1/2 cup of cream
1 tsp red chilli powder
2 tbsp desi ghee

For the filling:
2 tsp ginger paste
1 cup white button mushrooms
8-10 finely chopped green chillies
Juice of 1 lemon
2 tsp honey
Cooking oil
Salt
Water

Method:
Wash and chop spinach leaves.
Take oil in a pan, add garlic, spinach and salt.

Remove and add paneer, corn flour, wheat flour and salt.
Mix it with spinach and make dough.

Flatten the dough and make small koftas.

For the filling:
Take oil in a pan, add ginger paste, green chillies,
finely chopped white button mushrooms and salt.
Saute and remove from fire.

Add lemon juice and honey and mix well.

Now put the filling inside the koftas, seal the edges and fry them.

For the tomato gravy:
Chop the green chillies.
Cut the tomatoes into quarters.

Take desi ghee in a pan, add cinnamon, garlic paste, ginger paste,
black pepper corns, tomatoes and salt and saute.

Now add water and leave it to simmer.
Once the puree is completely cooked, leave it to cool and extract the juice.

Take oil in a pan, fry cashew nuts.
Mix them with cold water and grind them to make a soft paste.

Heat desi ghee in a pan and add garlic paste and ginger paste.
When garlic turns brown, add tomato puree, cashew paste and cumin seed powder.

Stir and leave it to simmer.

Now add cinnamon powder, cream and red chilli powder.
Stir well and add the koftas.

Cook for some time and serve hot.





Courtesy: Chef Marut Sikka, 

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Tomato Relish

Ingredients:
3 tbsp olive oil
2 tomatoes, finely chopped
¼ tsp salt
2 tbsp vinegar
1 red chili, finely chopped
2 tsp brown sugar

Method:
Heat the oil in a frying pan on a medium to low heat and add the tomatoes, red chili, salt, vinegar and brown sugar.

Give it a good mix and cook it for 5-10 minutes until the mixture reduces to a thick sauce.




Courtesy: Chef Manju Malhi, 

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