DIY Tomato Puree

Hi Everybody ...its very simple to prepare tomato puree and store in fridge for winter...its almost been 11 years since i did my course in food and preservation its very nice to learn how to store essential food products for a year...I normally focus of certain vegetables that are easy to store for winter or for any emergency cooking...you'll never know when your running out of tomatoes while cooking its best you always have tomato puree in store its especially very effective for working women do try to make this puree in bulk and store it for a rainy day...:)

Lets get started...

I have used 2 kilos tomatoes these are farm tomatoes some people call them and roma or bangalore tomato make sure you buy nice ripe tomato to preserve. 

Wash the tomatoes thrice...twice with clean water and third time with 2 tbsp vinegar this will help remove all the pesticides.

After washing all the tomatoes allow to drain then score the skin into cross as shown in the picture.

Add enough water to blanch the tomatoes in a heavy bottom pot.

Add the tomatoes to the boiling water with in 10 to 15 minutes you can see the skin from the tomatoes peel switch the stove off drain the water and add ice cold water or just normal cold water to the tomatoes this will stop the cooking process in the tomatoes...

Peel the skin of the tomato and cut into half remove the seeds and add to the blender make a smooth puree.

Heat a heavy bottom pot again preferably nonstick pot add the tomato puree to the pot constantly keep stirring while preparing the pureeand allow to reduce till 1/3 .

Allow the puree to cool before adding any preservatives 1/2 cup of vinegar or lime juice can also be added to the puree but i normally wont add either of it since i dont know the amount of sour content needed while cooking anyother dish like curry we can always go wrong...so i prefer to use sodium benzoate or citric acid.

Once the tomato puree has cooled add 1/2 tsp citric acid or sodium benzoate always use a glass or plastic container to store the product since we are adding preservatives...storing the product in metal container can cause  chemical reaction.

Always use the product after 2 or 3 days since the preservative can cause health issues like soar throat and fever.

can be stored in fridge or freezer  upto 1 year. 

Hope this post is useful for everyone i will be doing more recipes with tomatoes and preservation if you have any request or question you can always mail me and feel free to suggest and communicate on my face book fan page i would love to hear from you...♥

Mutton Keema Biryani

Thanks to my cousin sister veena she gave me a wonderful recipe we enjoyed i served biryani with kababs eggs and raita it was super duper tasty and very nice for rainy weather....mom and dad loved it so much they asked me to prepare this biryani again...:)

Ingredients:

500 Grams Keema(lamb mince)

500 Grams Basmati Rice

1 Large Onion (roughly chopped)

1 Large Tomato (roughly chopped)

3 Green Chilly (slit)

2 Tbsp Ginger & Garlic Paste 

3 Tbsp Yogurt 

1/2 Tsp Turmeric Powder

1 Tbsp Coriander Powder

1 1/2 Tbsp Red Chilly Powder

4 Cloves

3 Pods Cardamom 

1 Inch Cinnamon Stick

1 Bay leaf

Fist full coriander and mint leafs (finely chopped)

1/2 Lime juice

4 Tbsp Ghee

3 Tbps Oil

Salt to taste. 

How to prepare ginger and garlic paste:

I would normally take equal measure  1/3 cup of ginger and garlic and add 1 tbsp of fennel seeds and grind to a smooth paste i will not add water while grinding to a paste rather add 2 tbsp vinegar and 1/4 tsp salt this paste will remain fresh in the fridge for 2 weeks preserve in a glass airtight container.

For 1 coffee glass rice i have added 1 1/2 Cup water. for 1/2 kilo rice the measure was 3 glasses rice i added 4 1/2 glass water. if you have chicken or mutton broth add 3 cups mutton broth and 1 1/2 cups water. mom some times will add regulare skimmed milk instead of water you can do that as well so you'll add 3 cups of broth or water and 1 1/2 cups milk.However i added 3 cups mutton broth and 1 1/2 cup water.

Lets Prepare:

• On a medium flame heat a handi add 2 tbsp ghee and 2 tbsp oil add the ginger and garlic paste to the oil and fry a bit add the spices cardamom, cinnamon and cloves fry add the onion tomato and green chilly together and fry till the onion and tomatoes soften.
• Add the chilly powder, turmeric powder and coriander powder to the onion and tomato fry.
• Add yogurt and fry the masala till the oil surfaces to the sides
• Add the mince meat and combine the masala and fry the meat.
• After frying the meat for 5 minutes you can see moisture content from the meat depending on the moisture add 1 to 2 cups water and add salt cover and cook the meat till well done.
• If there is moisture in the meat put it on medium flame and allow the moisture to evaporate.
• wash the rice thrice. if you want you can soak the rice for 10 minutes.
• Heat a pressure cooker add oil and ghee fry the bay leaf add washed and drained rice fry for 5 minutes on a low flame.
• Add the cooked meat to the rice and mix well add water and and salt coriander, mint and lime mix well and cover.
• Once the pressure starts to build place the whistle and cook exactly for 5 minutes.
• Mix all the ingredients once before serving...Serve hot and Enjoy...:)  

watch my demo video...enjoy...:)

Keema Vadai

Ingredients:
500 Grams Lamb Mince
1 Medium Onion (finely chopped)
1/2 Cup Roasted Bengal Gram
1 Egg
1/2 Cup Coriander & Mint (finely chopped)
Oil for frying
Salt to taste.

Vadai Masala:
6 to 8 Green Chilies
10 Pods Garlic
1 Inch Ginger
1 Tsp Fennel Seeds
1 Inch Cinnamon
4 Cloves
2 Cardamom

First Step:

• In a blender add chilies, garlic, ginger, fennel, cinnamon, cloves and cardamom grind till coarse paste.

• Add the roasted gram dhal to the masala and grind with out adding water.
• Add mince meat, salt and egg to the ground masala and pulse 2 to 3 times till well combined.

Second Step:

• Reserve the meat in a bowl.
• Add the finely chopped coriander, mint and onion check for salt add if needed mix all the ingredients till well combined and allow to rest for 10 minutes in room temp.   

Third Step:

• Add enough oil in a wok for frying heat oil on medium flame.

• Wet your palms with water take medium size meat ball and flatten the meat ball in your palm gently drop the flatten vada in the hot oil.
• Fry the vada on medium flame very gently turn the vada and fry till golden brown drain the vada on paper towel and serve hot...Enjoy...:)

We normally serve this vada for lunch or for coffee/tea its super snack item one must try this recipe and also can be baked if you do not like frying typical south Indian recipe...:)

Video demo in English...Enjoy...:)

Cream of Rice/Arisi Upma

Arisi Upma is a classic southindian tiffin. 

Ingredients:

1 Cup Cream of Rice/Rice Rawa

1 Large Onion (chopped into medium cubes)

5-6 Dried Red Chilies

2 Sprigs Curry Leafs

1/2 Cup Grated Coconut

1/2 Tsp Cumin seeds, Mustard seeds, Split Chick peas, Split Black Gram

1 Pinch Asafoetida

3 Tbsp Oil

Salt to taste.

The above mentioned ingredients serves 2 to 3 people. due to some errors while recording the video i have not shown a clip when i was dry roasting the rawa however I've mentioned on the blog. I've also used regular steel coffee tumbler to measure the rawa and used 2 glasses of rawa to prepare upma.

Lets Prepare:

• Heat a wok and dry roast the rawa till light pink color remove from flame and reserve in a plate.
• In a pot boil 3 cups of water.
• Heat the same wok add 3 tbsp oil add mustard seeds to splutter.
• Add cumin black gram and chick peas fry a bit.
• Add asafoetida and onion fry till transparent add curry leafs fry.
• Add grated coconut and salt fry till light pink.
• Add the roasted rawa and fry mix all the ingredients till well combined.
• Gently pour the boiling water to the rawa and mix well place a cover and allow to cook on low flame.
• After 5 minutes the upma should be done mix again check for salt add if needed mix well and serve hot with pickle...Enjoy...:)

Chicken Patties & Mini Burger (Indian style)

This burger brings back so many memories of my time spent at mumbai . I was really young when i was first sent to mumbai on a project by my company  i had to travel all alone i knew no one had no contacts and was totally lost there the only positive side to this travel was my guest house in colaba where i met deepa my cook she used to prepare so many wonderful recipes which i have never tasted before i got to know a bit about mumbai street food during my stay. Pav bhaji was so famous every street had its own famous pav bhaji and vada pav center. deepa used to make wonderful chicken patties and chutney for me every weekends i totally miss her cooking i met her last year when i went back to mumbai on a short trip she prepared me these mini indian style burger which i loved and took her recipe and prepare it for my cousin when she visited me last week...you can serve chicken patties with chutney or prepare mini burgers everyone at home will love it for sure.

Ingredients:

500 Grams Mince Chicken

2 Boiled Potatoes 

1 Onion (finely chopped)

4 Green Chilies (finely chopped)

1 Tsp Chilly Powder

1 Tsp Garam Masala

1/2 Tsp Chat Masala

1 Beaten Egg

1 Cup Bread Crumbs

1 Tbsp Ginger & Garlic Paste

Fist Full Coriander leafs finely chopped

2 Packets Pav Buns

Salt to taste

Oil for frying.

Lets Prepare:

• Heat a wok with 2 tbsp oil fry the ginger garlic paste add the onions fry till transparent add the dry masala chilly powder, garam masala and chat masala fry a bit add the green chilies fry at bit.
• Add the chicken mince to the prepared masala fry add salt place a cover and allow the chicken to fry a bit on medium flame.
• Add 1/4 Cup water to the chicken cover and cook till chicken is well done.
• If the chicken has moisture but the flame on high and allow the moisture to evaporate. 
• Grate the potatoes remove the chicken from flame allow to cool and mix the potatoes add salt if needed mix well.
• I used a cutlet mould to prepare the patties.

• By taking a medium size meat ball i placed it in the cutlet mould to give it nice shap and prepared 10 patties.
• Dip the patty in the beaten egg and then roll it in bread crumbs.

• Cover and allow the patties to rest in the refrigerator for 1 hour before frying.
• Heat a pan on medium flame add 2 tsp oil and place the patties and fry till all sides turn golden brown  you can add oil while frying. serve hot with chutney and Enjoy...:)

For Chutney:

1/2 Onion

3 to 4 Green Chilies

2 Fist Full Coriander leafs

3 Pods Garlic

1/2 Tsp Cumin Seeds

Salt to taste

• Add all the ingredients together in a mix jar with little bit of water grind to a smooth paste and serve as a dip for and snack...:)

• To prepare Indian style burger watch my video demo...:)

Detail demo video in english....enjoy...:)

Murungakkai/Drumstick Kootu Recipe

Drumstick kootu is something mom prepares. This is her original recipe and many people dont prepare this type of kootu.

Ingredients: 

3 Medium size Murungakkai/drumstick

1 Large Onion (finely Chopped)

3-4 Chillies (slit)

5 Pods Garlic(finely Chopped)

2 Sprigs Curry leafs

Coriander fist full(finely chopped)

1/4 Cup Pigeon peas 

1/4 Tsp Asafoetida

2 Dried Red Chillies

1/4 Tsp Mustard Seeds, Black Gram, Cumin 

1/2 Tsp Chilly powder, Coriander Powder

1/4 Tsp Turmeric Powder

Fresh Lime (optional)

4 Tbsp Oil

Salt to taste.

Step 1:

• Wash and pressure cook the pigeon peas to a mushy consistency.
• Chop the murungakkai into large pieces and wash twice.

• Boil 3 cups of water with 1/2 tsp salt in a pot add the chopped murungakkai and cook till well done.

Step 2:

• Allow the cooked vegetable to cool on a plate reserve the vegetable stock for later.
• Open the murungakkai and scoop out  the cooked meaty flesh and seeds with the help of a spoon  reserve in a bowl.

Step 3: 

• Heat a wok with 3 tbsp oil  add 1 sprig curry leaf ,onion, garlic and chilies fry till onion goes transparent .
• Add a pinch of asafoetida and fry the onion.
• Add the chilly powder, coriander powder and turmeric to the onion and fry for a minute.
• Add the scooped vegetable to the onion masala and fry a bit .
• Add the reserved broth and salt cover and allow to boil for 10 minutes on a low flame.

Step 4 : 

• Add the cooked dhal to the boiling curry and allow to boil for 2 more minutes.
• Heat a fry pan with 1 tbsp oil add the mustard seeds,cumin, black gram and red chillies with a pinch of asafoetida fry a bit.
• Add the seasoning to the curry mix well garnish with curry leafs, coriander and few drops of lime juice. serve hot with steamed rice...Enjoy..:)

Recipe Video Demo :)

Mini Pizza (Paneer tikka topping)

Ingredients:

250 Grams Paneer/Cottage Cheese (cut into small cubes)

1 Packet Pizza Base  

Home made Pizza Sauce
300 Grams Cheddar Cheese(grated)
1 Tsp Garam Masala
1 Tsp Chilly Powder
3 Medium Bell Peppers(cut into small cubes)
1 Large Onion(cut into small cubes)
Italian seasoning
5 Tbsp Oil
Salt to taste

I normally buy ready to use pizza base its very easy to prepare and cheap...

Lets Prepare:

• Heat a pan add 2 tsp oil fry the paneer with chilly powder and garam masala add salt as per taste fry the paneer for 2 minutes and reserve in a bowl.
• In the same pan add 1 tsp oil saute the onion and capsicum with 1/2 tsp of salt for 2 minutes and reserve in a bowl.
• I normally use home made pizza sauce you can check for the recipe in my previous post and its very easy to prepare.

•  In the same pan add 1 tsp of oil and toast the pizza base to one side this will help to form a nice crust in the bottom while we microwave the pizza.
• Place the toasted base on a micro wave pizza plate spread 1 tbsp of sauce on the base add the onion and capsicum spread it evenly top with paneer cubes and cheese sprinkle the pizza seasoning and micro wave for 5 minutes on high till cheese melts...serve hot...Enjoy...:)
• If you dont have a micro wave this pizza can be prepared on a tava or nonstick pan follow the same process but keep the pan on very low flame and cover your pizza till cheese melts...serve hot...:) 

I've show detail recipe demo on youtube do watch my english channel...enjoy..:)

Pizza/Pasta Sauce Recipe

This Pizza/Pasta Sauce is very easy to prepare recipe it can also be served as a condiment for crusty bread or salt biscuit. Since I've not added any preservatives, I tend to prepare this sauce just day before we prepare any pasta or pizza can be stored in the fridge for a week. 

Ingredients:

1 Red Bell Pepper/Capsicum 

4 Ripe Tomato

10 Cloves Garlic

2-3 Green Chillies

1/4 Tsp Dried Basil

1/2 Tsp Oregano
1/2 Tsp Chilly Powder
1/2 Tsp Garam Masala
Salt to taste.

Recipe Video

Lets Prepare:

• In a mixer jar add tomatoes, capsicum, chillies, garlic and salt add very little water and grind to a smooth puree.
• Heat a heavy bottom pan add the puree bring to boil put it on low flame and allow the sauce to reduce a bit add the chilly powder and garam masala stir allow to reduce.
• Keep stirring the sauce for 10 mins.
• Add the basil and oregano stir bring to a boil and remove from flame.
• Allow to cool add the sauce to a jar cover and refrigerate till use.