TOMATO DOSAI /THAKKALI DOSAI

HOW TO MAKE TOMATO DOSAI /THAKKALI DOSAI

TOMATO DOSAI /THAKKALI DOSAI

INGREDIENTS :

For Dosa Batter:

To Sauté & Grind:

For Tomato Dosai/Thakkali Dosai :

METHOD :

For Dosai Batter :

• Clean, Wash & Soak Par-boiled Rice with ample of Water.
• In a separate bowl, clean, wash & soak Urad Dhal and Fenugreek Seeds.
• Soak the ingredients for about 6–8 hours.
• Once soaked, Drain the water from the Urad Dhal and grind it in a mixer or grinder.
• Grind Urad Dhal and Fenugreek seeds by sprinkling water little at a time.
• Grind the ingredients for about 15-20 minutes.
• Once the Urad Dhal is well ground, it would turn up fluffy.
  
• If you drop a pinch of the fluffy batter and drop it in a small bowl of water, the batter should float.
• Switch off the mixer/grinder, transfer the Urad Dhal Batter into a Bowl and keep it aside.
• Next, drain the Water from the soaked rice and grind it in a mixer or grinder.
• Grind the Rice into a smooth batter.
• Combine the Rice Batter and Urad Dhal Batter.
• Mix both the batters thoroughly until well combined.
• Cover the Bowl and leave the batter aside.
• Allow it to ferment for about 8-10 hours/overnight.
• Once the batter gets fermented well, add Salt and mix well.

For Tomato Dosai/Thakkali Dosai Batter:

• Mix Bengal Gram Dhal Powder(Besan) along with cold water into a fine paste, without any lumps and keep it aside.
• Heat oil in a Pan, add Dry Red Chillies and fry until they fluff up.  
• Immediately add Asafoetida and give a quick stir.
• Add finely chopped Onions along with Garlic, Ginger and sauté until onions turn translucent.
• Add finely chopped Tomatoes and sauté until the tomatoes turn soft and cooked.
• Switch off the flame and allow the ingredients to cool.
• Grind the ingredients into a fine paste and pour it along with the Bengal Gram Dhal Powder(Besan) paste into the Dosa Batter and mix it thoroughly until all the ingredients are well combined.
• Leave the Tomato Dosa Batter aside for an hour.
• Adjust the consistency of the Tomato Dosa Batter. If you prefer thin & crispy Tomato Dosai, Batter should be slightly thin.

For Tomato Dosai/Thakkali Dosai:

• Heat the Dosa Griddle on a high flame and then lower the flame to medium-high.
• Smear the Griddle with oil.
• Thoroughly mix the Tomato Dosai Batter and pour one big ladle of batter over the Dosa Griddle.
• Spread the batter evenly around the Dosa Griddle.
• Keep the flame at medium while cooking Tomato Dosai/Thakkali Dosai.
• Drizzle few teaspoons of Oil over the Tomato Dosai/Thakkali Dosai.
• Cook the Tomato Dosai/Thakkali Dosai on a medium flame until it turns crispy and slightly golden yellow in colour.
• Roll out the crispy Tomato Dosai/Thakkali Dosai and remove it from the Dosa Griddle(there is no need to flip and cook the Dosai).
• Serve Tomato Dosai/Thakkali Dosai along with your choice of Chutney/Sambar.

NOTES :

• Use Par-boiled Rice/Idli Rice for Tomato Dosai/Thakkali Dosai recipe.
• The ingredients should be finely ground to a thick/thin batter.
• Allow the batter to ferment for about 8-10 hours/overnight.
• If you live in a cold climate, leave it in a warm place until the batter ferments.
• If you readily have Idli/Dosa Batter add the other ingredients into the batter and follow the suit.
• Sautéing the Tomatoes and Onions will yield a flavoured Tomato Dosai/Thakkali Dosai.
• If you do not sauté the ingredients, it will impart a raw smell into the Tomato Dosai/Thakkali Dosai.
• Adjust the number of Dry Chillies to suit your spice level.
• Mixing Bengal Gram Dhal Powder/Besan with cold water will yield a paste without lumps.
• Bengal Gram Dhal Powder/Besan paste adds crispiness to Tomato Dosais.
• Once all the ground ingredients are mixed to the Dosa Batter, allow it to ferment again for an hour.
• Cook the Tomato Dosai/Thakkali Dosai on a medium flame until it turns crispy and slightly golden yellow in colour., there is no need to flip and cook Dosai.
• Red colour Tomatoes yields you bright-coloured Tomato Dosais.

TOMATO RASAM - THAKKALI RASAM

HOW TO MAKE TOMATO RASAM - THAKKALI RASAM

TOMATO RASAM - THAKKALI RASAM

INGREDIENTS :

For Tomato Rasam/Thakkali Rasam :

To Pound Coarsely :

For Tempering :

For Garnishing :

METHOD :

• Take a Wide Bowl, add roughly cut Tomatoes, Tamarind Paste, Turmeric Powder and a dash of Salt along with a Cup of Water.  
• Leave it aside for about 10-15 Minutes.
• Meanwhile, pound the ingredients mentioned under 'To Pound Coarsely' using a Mortar and Pestle.
• Pound the ingredients coarsely.
• Add the coarsely pound ingredients to the Tomato-Tamarind Mix.
• Squeeze & break the Tomatoes using your hand.
• Squeeze & mix all the ingredients and keep it aside. 
• Heat Ghee/Oil in a Pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Asafoetida and Curry Leaves.
• Pour in the Squeezed Tomato Rasam Mix to the tempering and allow it to boil.
• Add a small piece of Jaggery and give a quick stir.
• Boil the Tomato Rasam until it froths.
• Switch off the flame and garnish the Tomato Rasam with finely chopped Coriander Leaves.
• Immediately cover the Rasam bowl.
• Serve Tomato Rasam hot along with Steamed Rice or serve it as a Soup.

NOTES :

• I have used Tamarind Paste in the recipe.  If using Tamarind, remove the seeds and discard the threads after squeezing it along with Tomatoes.
• I have roughly chopped the Tomatoes and squeezed it with my hand for this Tomato Rasam.
• If the Tomatoes are sour adjust the amount of Tamarind to suit your taste preference.
• If you do not like Tomato pieces floating in the rasam, you can grind it in a mixer-grinder/blender.
• Pounding the ingredients in a Mortar and Pestle gives a wonderful flavour and a fresh aroma to Tomato Rasam.
• Adjust the amount of Pepper to suit your spice level.
• Tempering with Ghee gives a nice favour to the Tomato Rasam.
• Adding Jaggery is purely optional, but it helps to balance the taste notes in the Tomato Rasam.

"Fresh homemade Tomato Juice - Embrace the Refreshing Zest"

Ingredients for Tomato Juice:

Add-ons (If preferred) :

Method:

• Wash the Tomatoes, cut it into 4–6 pieces.
• In a blender jar add Tomato pieces, Sugar/Honey and Ice Cubes/Water and blend until all the ingredients are well combined and puréed.
• Sieve it through a colander
• Pour the Tomato Juice into a glass.

For a Citrusy Mint Note in Tomato Juice (Optional) :

• Add Lime Juice to the puréed Tomato Juice and give a quick stir.
• Pour the Tomato Juice into a glass.
• Garnish the Juice with Mint Leaves and Chill before serving if you like.

To read about the Health Benefits of Tomatoes, click here...

Notes & Tips:

• Alternatively, place the Tomatoes into a bowl and let it cool in a refrigerator/freezer for 1–2 hours before blending.
• Can avoid adding Ice Cubes/Water.
• Adding Sugar/Honey will balance the natural acidity of the Tomatoes, adjust to suit your taste preference.
• Can add Soda Water instead of Water/Ice cubes for a punchy Carbonated Tomato Juice.
• Can also add Tabasco Sauce/Pepper/Jalapeño for a spicy punch in the drink. 
• Can convert the Tomato Juice into wonderful cocktails too.

HEALTH BENEFITS OF TOMATO

HEALTH BENEFITS OF TOMATO

Prevents Cancer :

Blood Pressure :

Healthy Heart :

Lowers Cholesterol :

Lowers Hypertension :

Diabetics :

Constipation:

Prevent Gall Bladder Stones :

Eye Health:

Skin:

Pregnancy:

Counter the effect of Smoking :

RECIPES WITH TOMATOES

• Make fresh Tomato Juice or convert it into wonderful Cocktails/Mocktails.
• Dip grape or cherry tomatoes in hummus or plain yoghurt dip and consume them as a side or a snack.
• Add diced, canned tomatoes to homemade or jarred marinara sauces when making pasta.
• Used canned, diced, or stewed tomatoes in soups.
• Eat a piece of toast with Tomato Slices and Salad Leaves.
• Make a quick Salsa with diced tomatoes, onion, jalapeno, cilantro, and freshly squeezed lime.
• Dice fresh tomatoes and add them to rice and beans, quesadillas, or tacos.
• Add them to Omelets or scrambles for breakfast.
• Add a few slices of fresh Tomatoes in your Sandwich/Wrap.
• Top Pizzas/Baguette slices with freshly sliced tomatoes and sliced mozzarella with balsamic vinegar, and top with chopped basil.
• Make a bruschetta as an appetizer.
• Lets Indianize the use of Tomatoes by making Chutneys, Curries, Dips, Raithas, Soups, Rasam, Pickles etc.,
• Convert a simple Rice into flavoured Tomato Rice/Tomato Pulao or add tomatoes to flavour Biriyanis.
• For yet another delicacy try making Tomato Dosa(Indian Pancakes).

DISCLAIMER:

TOMATO RICE /THAKKALI SADHAM

INGREDIENTS :

• Cook raw rice as per instructions until soft (But not mushy). Allow it to cool down.
• Mix the Rice with 1 Tbspn of Oil/Ghee and leave it aside.
• Finely chop Onions, Tomatoes, Ginger and Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram Dhal, Dry Red Chillies and Curry Leaves.
• Sprinkle Asafoetida Powder and immediately add finely chopped Onions, Green Chillies, Ginger and Garlic and saute them until onions turn translucent.
• Add Turmeric Powder and Red Chilli Powder and fry them for a while in very low flame.
• Add finely chopped Tomatoes, along with Salt and a pinch of Sugar to it and mix well.
• Saute until tomatoes turn soft and well cooked.
• Add Tamarind paste to the above and mix well.
• Sprinkle few teaspoons of water if necessary and leave this on a low flame until oil separates from the mix.
• Add the cooked Rice and mix it until well combined on a very low flame.
• Serve hot with any veggie dish of your choice, or simply serve it with Potato Chips/Appalam/Vadagam.

NOTES :

• Can prepare this dish with par-boiled rice too. 
• Cook the rice variety you are using, Al dente.
• Adjust the amount of green chillies and dry chillies to your preference.
• Gingelly (sesame) Oil would suit best for the dish. 
• Adding tamarind paste is purely optional, the tomatoes I get here are not as sour as the ones in India, so my MIL suggested me this idea and it does total justice to Tomato Rice.
• Adjust the amount of tomatoes to suit your level of tanginess. 

TOMATO PULAO

HOW TO COOK TOMATO PULAO

INGREDIENTS :

Spices :

METHOD :

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' for a while in a very low flame.
• Add Onions and Green Chillies to the above and saute until onions turn translucent.
• Add Ginger-Garlic paste and saute until they are aromatic.
• Add Turmeric Power and Red Chilli Power to the above and fry for a while on a low flame.
• Add finely chopped Tomatoes and cook them until they are soft and oil separates from the mix.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Pour the Water and Salt and mix well.
• Allow it to boil.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
• Allow it to cool for few minutes.
• Add One tbspn of Ghee to the cooked rice and fluff them up.
• Garnish it with Mint and Coriander Leaves.
• Serve it along with Curd Raitha / Vegetable Salad.
• Goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
• Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Tomato Pulao..
•  Tomato Pulao can be served along with Dry side dishes like Tandoori Chicken or Chicken Tikka, Chicken 65, Gobi Manchurian.
• Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Tomato Pulao. 

NOTES:

• Can substitute half the amount of ghee with oil.
• Can also add some classic vegetables in Tomato Pulao Recipe.
• If the tomatoes are tangy, adjust accordingly.
• Adjust the number of green chillies and red chilli powder to your spice preference.
• Can use Basmati Rice / Jeeraka Samba (Kaima)/ any long grain rice variety for this dish.

TOMATO & CORIANDER CHUTNEY

HOW TO COOK TOMATO & CORIANDER CHUTNEY

INGREDIENTS :

To Dry Roast & Grind :

For Tomato & Coriander Chutney :

METHOD:

To Dry Roast & Grind :

• Dry Roast Coriander Seeds on medium-low flame until aromatic.
• Add White Sesame Seeds and dry roast it on a very low flame until the seeds splutter.
• Care should be taken while roasting the above ingredients.
• Dry roast the ingredients on a low flame.
• Do not burn the ingredients.  
• The colour of the Sesame Seeds should be White/slightly yellow.
• If it browns or darkens, it will totally spoil the taste of the Chutney.
• Cool the dry roasted ingredients and grind it into a coarse powder.
• While grinding the ingredients, grind it in quick brief movements.
• Whisk the mixer for few seconds, switch it off and then again follow the suit until the ingredients are ground in a coarse mixture,
• If you grind it in swift continuous movements, the oil from the Sesame Seeds may make the mixture into a paste.
• Keep the ingredients aside.

For Tomato & Coriander Chutney :

• Heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• The Dhals should turn into a golden yellow colour.
• Do not burn the ingredients which will alter the taste of the chutney.
• Add Dry Red Chillies and fry until it fluffs up.
• Sauté Garlic Cloves along with the above ingredients until aromatic.
• Add chopped Onions and sauté until onions turn translucent.
• Add chopped Tomatoes along with a dash of Tamarind.
• Sprinkle 1/2 a Teaspoon of Salt and sauté it for a while on a medium flame.
• Add salt and give a quick stir.
• Lower the flame, cover and cook for about 5 minutes or until the tomatoes are well cooked.
• Add finely chopped Coriander Leaves to the above and cook for few seconds(until it wilts).
• Add the coarsely ground mixture and give a quick stir.
• Allow the Tomato & Coriander Chutney mixture to cool.
• Grind the ingredients to a smooth paste.
• Serve Tomato & Coriander Chutney along with Idli, Dosa, Uthappam, Paniyaram etc.,

NOTES :

• Adjust the number of Dry Red Chillies to suit your spice level.
• I have used normal Tomatoes in the recipes which are not tangy.
• So I added a dash of Tamarind for the required tanginess in this Chutney.
• If you are using Local Tomatoes/Nattu Thakkali can skip adding Tamarind or adjust accordingly.
• Dry roast the Coriander Seeds and Sesame Seeds on a low flame.
• Do not burn the ingredients.  
• The colour of the Sesame Seeds should be White/slightly yellow.
• If it browns or darkens, it will totally spoil the taste of the Chutney.
• Cool the dry roasted ingredients and grind it into a coarse powder.

TOMATO CHICKEN

HOW TO COOK TOMATO CHICKEN

TOMATO CHICKEN

INGREDIENTS :

For Tomato Chicken :

To Garnish :

METHOD:

• Heat Oil in a pan, reduce the flame to medium-low, splutter Fennel Seeds and Curry Leaves.
• Pan sear the Chicken Pieces on a low flame until the colour changes.
• Saute finely chopped Onions, Green Chillies, Garlic & Ginger until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder to the above and fry for a while on a very low flame.
• Add finely chopped Tomatoes and saute it until tomatoes are well cooked and oil separates from the masala.
• Sprinkle some water, if required.
• Cover and cook until the Chicken Pieces are done.
• Add Salt and mix well.
• Allow it to boil on a very low flame for few minutes or until the raw flavour goes.
• Garnish the gravy with chopped Coriander Leaves.
• Serve Tomato Chicken hot along with Parotta/Roti Canai or Chapatis.

NOTES :

• Choose ripe red coloured tomatoes.
• Do not add water while cooking Tomatoes.
• Slow cooking the masala on a very low flame enhances the flavour.
• If preferred can add more tomatoes.
• Adjust the amount of spices to your preference.
• Can substitute half the amount of Red Chilli Powder with Kashmiri Chilli Powder for a bright red coloured Tomato Chicken. 
• Pan searing yields juicy and succulent Chicken pieces.
• Adjust the consistency of the gravy to suit your preference.

THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

HOW TO MAKE THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

INGREDIENTS :

For Macerating the Tomatoes:

To Dry Roast & Grind:

For Thakkali Thokku/Tomato Pickle:

METHOD :

• Dry roast the Fenugreek Seeds, Mustard Seeds & Cumin Seeds on a very low flame until it splutters.
• Cool and powder it.
• Wash and Cut Tomatoes, add Salt, Red Chilli Powder, Tamarind to it and keep it aside for at least 30-45 Minutes.
• After 30-45 Minutes a considerable amount of liquid would have oozed out from the Tomatoes.
• Grind the macerated Tomatoes along with all the ingredients into a puree and keep it aside.
• Do not add water while grinding the Tomatoes.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Lower the flame, then add Asafoetida Powder and fry for a while.
• Then add Turmeric Powder and Red Chilli Powder and fry it on a very low flame until fragrant.
• Pour in the ground Tomatoes puree and mix well.
• Add a piece of Jaggery to the above and cook on a medium-high flame for about 8-10 Minutes stirring at intervals.
• Care should be taken so that it doesn;t get scorched at the bottom.
• Once the Oil starts to separate from the Thokku, add dry roasted & powdered Fenugreek, Mustard and Cumin Seeds and give a quick stir.
• Cook this on a low flame until the Thokku thickens. &oil separates from the pickle.
• Switch off the flame and allow the Thakkali Thokku/Tomato Pickle to cool down.
• Store it in clean & dry airtight bottles.
• Stays good up to a month. 
• Thakkali/Tomato Thokku goes well with Idli, Dosa, Chapati and is a great combination when paired up with Curd Rice.

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Thakkali Thokku is dry.
• Dry roasting the Fenugreek Seeds, Cumin Seeds & Mustard Seeds helps to preserve the Thakkali Thokku, as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Increase/decrease the amount of Tamarind to get the needed tanginess along with the variety of Tomatoes used.
• Gingelly Oil is usually used while making Thokku & Sound Indian Pickles.
• Avoid using steel/aluminium/copper containers for storing the Thokku, as they tend to react with the acidic nature of Salt and Tomatoes.
• Store the Thakkali Thokku in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) while scooping out the Pickle/Thokku
• Wet Jars/spoons can spoil the Thakkali Thokku/Tomato Pickle as the moisture in them helps in the growth of Fungus.
• Allow it to cool completely before storing it into sterilized bottles. 
• If stored properly, Thakkali Thokku/Tomato Pickle can last for a month or so.
• For longer shelf life, refrigerate the Thakkali Thokku.  It can stay good even with less oil and preservatives.

TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)