Tomato Chutney

Tomato Chutney

Ingredients:
4-5 medium finely chopped fully ripe-red tomatoes (1 cup ready-made tomato paste/puree can also be used)
3 tablespoons oil
1/2 teaspoon mustard seeds
2 whole red chillies broken
1/2 teaspoon cumin seeds
4-5 curry leaves roughly chopped
1/4 teaspoon asafoetida (hing)
1 inch ginger grated
1/2 teaspoon black pepper powder
1/2 teaspoon cilantro powder
1/3 teaspoon turmeric powder
1/2 teaspoon lime or lemon juice from fresh lime or lemon
Salt to taste
1 tablespoon cilantro leaves

Preparation:
Heat oil in a pan.
Add mustard seeds and when mustard seeds crackles, add whole red chillies, asafoetida, and cumin seeds.
Add grated ginger and 1/4 cup water if necessary. Stir continuously for 2 minutes.
Add chopped tomatoes, curry leaves, turmeric powder, cilantro powder, black pepper powder, and salt. Cook on medium flame until the tomatoes are well cooked and chutney leaves oil.
Garnish with cilantro leaves.

Serve with steamed rice. You can also use this chutney as a spread on bread sandwich.

Lentil – Celery Soup

Celery adds great flavor to Lentils and serves as a great soup.

Ingredients:
1 cup lentils whole washed with water
1 cup fresh green celery, nicely chopped/diced
2 tablespoons butter
1/2 teaspoon mustard seeds
2-3 whole red chillies
1/2 teaspoon cumin seeds
2-3 leaks spring onions, chopped
1 inch piece ginger, chopped or sliced
2 fresh tomatoes diced
4-5 curry leaves
1/2 teaspoon cilantro powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon black pepper powder
Salt to taste
4-5 cups water
A few cilantro leaves, chopped (for garnishing)
 Preparation:
Wash lentils thoroughly in water.
Cook lentils by adding four-five cups of water, salt, black pepper powder, tomatoes, turmeric powder, and celery in a pressure cooker or in open flame. 2-3 whistles are good for lentils to cook nicely. Open the pressure cooker when cool and keep the lentils aside for seasoning. You can simmer the lentils on low heat so that they blend well.
(You can cook lentils in an open pan but will take long time to cook)
Seasoning
Heat oil/butter in a pan, add whole red chillies, and mustard seeds. Saute them till chillies are dark brown, and mustard seeds starts crackling.
Add cumin seeds, and sauté for few seconds.
Add onion leaks, and ginger. Saute till onion leaks are soft and translucent.
Add curry leaves, cilantro powder, cumin powder, and sauté for half a minute. Add cooked lentils with celery and bring it to a boil. Simmer for about 5-10 minutes on a medium heat.
Garnish with chopped cilantro leaves. Serve hot.
Note: sometimes lentils absorb water and more water may be required into the lentils.