Thursday, March 18, 2010

Tomato Tandoori Masala

The spring has arrived here and last weekend we had our first barbecque of the season.V prefers the Indian version, tandoori style but we also like the dutch version with satesaus for accompaniment. Well the moral of the story is that I had some tandoori paste remaning and wondering what to do with that. I had read the recipe for tomato bharta on Vegetable platter  which was the inspiration for this recipe.It turned out to be an awesome recipe for a simple and spicy meal.Well I used
  1/2 cup left over tandoori paste
  3-4  tomaotes with 4 slits.
  1 finely chopped onion.
  2-3 spoonful of peanut paste.
  1 tsp garam masala (if using)
  Cilantro to garnish.

 I slit the tomatoes and marinated them in the paste for 15-20  minutes. Meanwhile I chopped the onions and stir fried them in 2 tsps on oil until they turned transluscent and pink then add the tomaotoes and cooked them on low flame untill they turned mushy. Once the tomatoes are cooked its time for peanut paste and salt. Garnish with cilantro and serve. I served them with rotis but I guess it could be served with jeera Rice or other mildly spiced rice as well.

Rice Dhokla

This recipe is a  "day after party" special. I use left over rice to make this Dhokla and I learnt it from my aunt. It can be served as a side dish or  it can be meal in itself for breakfast as well.
I used:
1 cup rice
2-3 spoons of chickpea flour
2-3 finely chopped green chilles
1/2 tsp grated ginger
1 spoon Mustard seeds
1/4 spoon asoefoetida
1/2 cup yogurt
1/4 tsp turmeric powder
Cilantro to garnish

Mix the rice, yogurt, half of the gren chilles, ginger  and chickpea flour, salt and mash well. Heat 2-3 spoons of oil in a pan and add the mustard, asoefoetida , turmeric powder , green chillies and add the rice mix and stir well untill the chickpea flour is chooked. The mix should be cooked and should leave the sides of the pan, also the mix glistens when the chickepea flour is cooked.
Oil a tray and pour the mix and flatten with the base of the palm of our hand.Cut into squares and remove them when it cools.Transfer into a plate and again heat 2 spoons of oil and add mustard seeds. one can add a spoonful of  seasame seeds as well.and pour over the dhokla. Garnish with cilantro and serve.
The yogurt gives it a typical sour taste expected in dhoklas and the dont miss on the two tadkas as it only enhances the flavour of this recipe.This is my entry for the Jivha Breakfast -March 2010 hosted by Suma Gandlur of Veggie Platter which  was intiated Indira of Mahanadi cooking with conciousness.