Here’s an easy to make delicious tomato recipe for all seasons. You need
 

• ½ coconut • Salt to taste • 2 large tomatoes

• ½-1 tsp. sugar • ½ tsp. cumin seeds 2 tsp. oil • 1 tsp. chilli powder A few coriander leaves

Method
Scrape and grind coconut. Extract thick milk separately and once again the thin milk. Cut tomatoes into quarters. Heat oil and add cumin seeds. When they pop, add tomatoes, chilli powder and turmeric. Add salt, thin coconut milk and sugar. Boil once and add thick coconut milk and coriander. Serve with hot boiled rice.
 

Need a different kind of dinner, try this tonite.

Ingredients

• 50 gms boiled macaroni/ pasta • 3 tbsp. butter • 1 tin baked beans • 25 gms cheese, grated • 3 medium sized onions • Chopped 1 tsp. grated ginger • 4 tomatoes, chopped

• 1 tsp. red chilli powder • 1 cup tomato sauce • Salt and sugar to taste • 2 capsicums, sliced into rings • 3-4 tbsp. bread crumbs • Freshly ground black pepper

Method
a. Melt butter in a heavy bottmed fry pan and sautι the chopped onion for 3 minutes. Keep the flame medium since butter tends to burn very quickly.
b. Add grated ginger, chilli powder, salt and sugar and sautι for five more minutes.
c. Mix in the baked beans, macaroni and tomato sauce. Transfer the mixture in a greased shallow baking tray.
d. Top this with capsicum rings, grated cheese, freshly ground pepper and sprinkle bread crumbs evenly. Bake in a preheated moderately hot oven (about 200 degrees centigrade) for 15-20 minutes. Serve hot with Ketchup/ chilli sauce. (Don’t have an oven, just cook the macaroni as directed on its pack, skip capsicum or add sliced bits along with the onions when you begin.)
 

Ingredients

• 1 medium.Cauliflower clean and cut into big florettes. • 1 small bunch spring onion finely chopped • 2 tsp. ginger finely chopped • 1 tsp. garlic finely chopped • 3 tbsp. cornflour • 1/4 cup plain flour

• 1/4 tsp. red chilli powder • 2 red chillies, dry • 3 tbsp. oil • 1 1/2 cups water • 1 tbsp. milk

Method
Boil the florettes for around 5 minutes in plenty of water, to which a tbsp.of milk has been added. Drain the residue after boiling and pat dry on a clean cloth.Make thin batter out of flour add 2 tbsp.cornflour, 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil.Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two to three minutes and remove. Serve hot with rice, rotis and noodles.

Variations
Dry Manchurian can be made by omitting the gravy. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and Soya sauce at this stage. Sprinkle 1-tsp. cornflour on the florettes and stir fry for 2 minutes. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a Ping-Pong ball.  Fry as above and proceed as above. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh

Please Note
Whenever you need to use cauliflower in any dish make sure that you pour hot water (in which salt is added) on the already cut florettes because in this vegetable particularly you might find minute worms which are not visible easily.
 

Here’s how you can dish up this mouth watering meal by itself:

Ingredients

Method
Heat the butter in a wok and sautι the onion, celery and capsicum for 2 mins. Now add in milk and cheese slices and bring to a boil. Add vegetables, herbs, salt and pepper and mix well. Toss in the cooked pasta and bring to a boil. Serve hot with toast or garlic bread.
 

Ingredients

• Paneer: 250 gms • Onion: 1 large nos • Tomato: 2 medium sized • Green chilies: 1 nos • Garam masala powder: 1 tsp • Turmeric powder: Ό tsp • Red chilly powder: ½ tsp

• Ginger: ½” finely grated • Cumin seeds: 3 tsp • Oil: 3 tbsp • Butter: 2 tsp • Salt per taste • Coriander for garnishing

How to proceed Crumble paneer in a bowl or dish.
Chop onions, tomatoes and green chilly. Set aside. Heat oil in a wok/kadai and toss in the cumin seeds. As they start spluttering and turning brown, add the green chilies and onions. Stir well. As the onion starts turning transparent, add the tomatoes. Allow tomatoes to cook and add garam masala, red chilly powder, turmeric powder and grated ginger. Stir well. Toss in the crumbled paneer and salt. Stir well and close the vessel with a lid. As the vegetable gets cooked, add the butter and transfer panner gotala to a serving bowl. Garnish with finely chopped coriander leaves and serve hot.
 

Delicious And Light - Vegetable Stew

You will require

• Potatoes - 250 gms • Carrots - 200 gms • Cauliflower - 250 gms (cleaned and broken into medium-sized florets) • Onions - 2 nos (finely chopped) • Green chillies - 3 nos • Ginger garlic paste - 2 tbsp

• Cardamoms (large) - 3 nos • Cloves - 5 nos • Oil - 1 tbsp • Ghee - 1 tsp • Coconut milk - 1 large mug • Salt to taste

Method
Add oil to a wok and sautι onions till golden brown. Reduce flame and toss in the green chillies, ginger garlic paste, cardamoms and cloves. Cook for a few minutes and toss in the vegetables. Cook lightly for a minute or so. Add the coconut milk (preferably the thinner extract) sprinkle salt and cover the vessel. After the vegetable is lightly cooked add the thicker extract of coconut milk and allow the mix to simmer for a minute or so. Sprinkle garam masala (optional) and top off with a blob of ghee before serving.