Sneha's Recipe: Tomato

Showing posts with label Tomato. Show all posts

Tomato & Peas Poha#SundayFunday

In: Breakfast, Green Peas, Poha

Tomato Peas Poha is a lighter version of breakfast to that of the tomato rice. Delicious and filling breakfast using poha/ flattened rice. It's a super quick fix hot breakfast to quieten the hunger pangs.

Ingredients
1½ Cups Poha/Flattened Rice
1 Onion - chopped
2 Large Tomatoes -chopperized
1/3 Cup Green Peas - I used frozen
1/8 Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
¼ Teaspoon Garam Masala powder
1 Teaspoon Level Salt
2 Teaspoons Level Sugar
2 Tablespoons Desi Ghee

For The Tadka
2 -3 Tablespoons Oil
½ Teaspoon Mustard seeds
1 Teaspoon Urad Dal
1 Teaspoon Chana dal
A Sprig Curry leaves - optional

Method

Place the poha in a colander and wash it 2-3 times well in water to remove dust and hand pick any impurities in it. Set aside for 10 minutes.

Heat a broad pan or kadai with oil, add the mustard seeds when they start to splutter add in the urad and chana dal and roast until golden in medium flame. Then add in the finely chopped onion and curry leaves. Fry for a minute or till translucent.

Now add in chopperized tomato and all the dry spices like chilly , turmeric and garam masala powder, salt and sugar too, give this a good mix cover and cook till oil surfaces

and the mixture turns glossy. Add the peas and cover and cook for 2 minutes.

Now add in the soaked and drained poha and mix well. Cook covered for 4 - 5 minutes on medium low flame.

Switch off flame and fluff it with a fork. Add ghee and garnish with chopped coriander leaves.

Serve & enjoy this hot breakfast with your tea or coffee.

Labels: Poha, Tomato, Breakfast, Green Peas, South Indian, Sunday Funday

Sunday Funday Theme Hot Breakfast:

A Day in the Life on the Farm: Apple Cinnamon French Toast Bake

Food Lust People Love: Chicken Rice Congee

Mayuri’s Jikoni: Egg Burji

Amy’s Cooking Adventures: Fluffy Pancakes

Our Good Life: Garlic Basil Sausage with Herbed Scrambled Eggs

Sizzling Tastebuds: Kodo Millet Crepes (Varagu Arisi Dosai)

Palatable Pastime: Sweet Breakfast Rice

Making Miracles: Toad in the Hole Bacon Breakfast Sandwic h

Sneha’s Recipe: Tomato & Peas Poha

3 comments

Tomato Egg Pulao - Pressure Cooker#MulticookerMonday

In: Egg, Main course, Multi Cooker Monday

Easy meals are always a blessing when you have so many other chores to complete in the morning, with children leaving for school, hubby and me getting ready for work. Preparing a lunch box is definitely a difficult task for a working mom especially if your child is a picky eater. I always try to pack healthy lunch boxes for our meal. Here is one protein rich, quick and healthy meal.
1 Cup Measurement = 250 Ml
Serves 2 - 3
Ingredients
1 Cup Heaped Basmati Rice
1 Medium Onion - chopped
1 Big Cube Vegetable Seasoning
2 - 3 Tablespoons Oil
1 Teaspoon Meat Masala powder
½ Teaspoon Sugar
2 Green Chillies - slit for garnishing
Grind To Fine Paste
2 Large Tomatoes
1" Piece Ginger - chopped
3 Cloves Garlic - chopped
2 Green Chillies
For The Egg
3 Boiled Eggs
1 Tablespoon Oil
A Pinch Turmeric powder
¼ Teaspoon Red chilly powder

Method

Fry the boiled egg in a teaspoon of oil with a turmeric and red chilly powder, for 2 minutes until they turns golden brown.. Remove and keep aside.

Soak the basmati rice in water for 15 minutes.

Grind the tomato, ginger-garlic paste, green chillies to a fine paste without adding water. Remove this in a bowl, mix in the meat masala powder and sugar well. Keep aside.

Heat oil in a pressure pan, fry the chopped onions , fry until it turns translucent. Add the tomato paste to the onions, add seasoning cube and fry until the oil separates. Add the rice and very lightly mix it with a spatula till the spice coats the rice nicely.

Add 2½ cups water and bring this to boil on high flame for 2 minutes. Add the fried eggs cover with the cooker lid and take 2 whistles on high flame. Switch off the flame. Leave the cooker aside till your ready to serve. Open the cooker and fluffy the rice with a fork.

Serve in a platter with eggs on top. Serve with raita or salad.
Enjoy!!
Labels: Multi Cooker Monday, Tomato, Egg, Rice, Vegetarian, Pulao, Pressure Cooker, Main course, One Dish Meal

Multi Cooker Monday December 2021

A Day in the Life on the Farm slow cooks a Beef and Sweet Potato Stew
Magical Ingredients sips some Slow Cooker Hot Chocolate
Making Miracles serves up Slow Cooker Pork Chops and Gravy
Palatable Pastime ladles out Slow Cooker Vegetable Beef Soup
Sneha’s Recipe shares Tomato Egg Pulao - Pressure Cooker
Karen’s Kitchen Stories gives us Vietnamese-Style Chicken and Rice Soup (Instant Pot)

4 comments

Bombay Chapatti Sandwich#SundayFunday

In: Capsicum, Cucumber, Green Chutney

Have some left over chapattis from the previous meal, then Bombay Chapati sandwich is for you. This is a filling and a complete meal sandwich, have this and you will satisfied.

Serves- 2 - 3
Ingredients
8 Phulka's /Chapatti
2 Medium Potatoes - boiled & peeled, cut slices
2 Capsicum - cut rings
2 Cucumber - cut slices
2 Medium Tomato - cut slices
2 Onion - cut rings
200 Grams Processed /Cheeza Cheese
1 Cup Coriander Garlic Coconut Chutney
Seasonings
Sandwich Masala Or Chaat masala- as per taste
Salt to taste
Black pepper to taste
Butter or Oil as required
Tomato Ketchup to serve

Method

Slice all the veggies in thin rings.

Place a phulka on a clean and dry surface.

Spread Coriander Garlic Coconut Chutney,

arrange potato slices,

capsicum rings over it

season with sandwich masala or salt & pepper.

Grate processed cheese over it

cover with another chapatti.

Again apply green chutney on the chapatti on top

arrange tomato slices over it

season with sandwich masala, salt & pepper. Grate some more cheese

cover with another phulka/chapatti. Apply green chutney, arrange cucumber

season with sandwich masala, salt & pepper.

Grate some cheese over it,

place onion slices and season with sandwich masala, salt & pepper.

Grate some cheese

cover it with another phulka/chapatti on which chutney is applied, chutney side down.

Bombay Chapatti Sandwich is ready to be toasted.

Heat oil & butter in a pan. Place the prepared chapatti sandwich on it & cover with a lid for 2 minutes or till the top gets crispy.

Flip it over carefully using a plate & let the other side get crispy too.

It's ready !!

Cut the chapatti sandwich into pieces using a sharp knife.
Serve hot with tomato ketchup.
Labels: Sandwiches, Phulka, Green Chutney, Onion, Tomato, Cucumber, Capsicum, Sunday Funday, Healthy snacks, Main course, Vegetarian, Street Food

Check out the different & delicious Sandwiches prepared by our Sunday Funday group

Bombay Chapatti Sandwich by Sneha's Recipe
Chicken Bacon Pressed Picnic Sandwiches by Making Miracles
Club Sandwich by Amy's Cooking Adventures
Falafel Pita Sandwich by Mayuri's Jikoni
French Dip Sandwich au Jus (Slow Cooker) by Karen's Kitchen Stories
Grilled Kielbasa Sandwiches by A Day in the Life on the Farm
Homemade Muffuletta by Food Lust People
Is it, Or Isn't It a Sandwich? and a DIY Grilled Cheese Bar by Culinary Adventures with Camilla
Submarine Bites with Sub Sauce by Palatable Pastime
Zucchini and Carrot Vegetable Sandwich by Cook with Renu

6 comments

A Healthy Salad With Sumac Yogurt Dressing#Improv

In: Brown Rice, Carrots, Garlic

This is a salad with sumac yogurt dressing. It's makes a filling meal too. You can make the salad and dressing the day before, separately, cover and chill. Serve it just when you want.

Makes 2 Large Plates Salad
Ingredients
1/3 Cup Brown Rice
1/3 Cup Sabut Masoor / Puy lentils
2 Firm Tomatoes - de seeded & diced
1 O0ty Carrot - diced
2 Celery sticks - diced
1 Cup Colored Bell Peppers - diced
1 Cucumber - diced
1 Small Onion - diced
1 Green chilly - deseeded & finely chopped
A Juice of One Lemon
2 Tablespoons Olive oil
2 Tablespoons Chopped Coriander
Salt & Black Pepper to taste
For The Yogurt Dressing
250 Ml Fresh Thick Yogurt
1 Tablespoon Olive Oil
A Juice of One Lemon
1 Teaspoon Sumac
1 Clove Garlic - grated
Method

Wash and soak the brow rice and lentil separately for at least 2 hours.
Cook the rice and lentils in pressure cooker separately with water one inch above the rice / lentils and salt to taste. The lentils are cooked on high flame for one whistle. Drain well and set aside to cool. In the same cooker, add the brown rice, water and salt to taste, cook it on high flame for one whistle then reduce the flame and cook it for 15 minutes on low flame. Drain well and set aside to cool.
In small jar mix in the lemon juice, oil, season it with salt and pepper. Set this aside.

Mix the yogurt dressing ingredients, season and sprinkle with sumac.

In a large plate arrange each in color contrast. Sprinkle the chopped coriander and chilly on top. Cling wrap and refrigerate till ready to serve.

Stir the lemony oil into the salad just before serving; serve the yogurt dressing on the side.
Labels: Sabut Masoor, Salads, Carrots, Tomato, Brown Rice, Garlic, Radish, Healthy, Improv Cooking Challenge, Sumac, Yogurt, International Cuisine

Improv Cooking Challenge: June 2021

Sumac & Yogurt

Iranian Beef Stew with Yogurt Sauce from Pandemonium Noshery
Persian Kebab Kubideh from Palatable Pastime
A Healthy Salad With Sumac Yogurt Dressing from Sneha's Recipe
Garlic and Herb Marinated Chicken from A Day in the Life on the Farm
Curried Eggplant and Chickpea Fatteh by Magical Ingredients
Mussakhan (Roast Chicken with Sumac and Red Onions) by Making Miracles
Mediterranean Chicken Gyro from Cookaholic Wife

4 comments

Pico de Gallo/Fresh Mexican Salsa#SundayFunday

In: International Cuisine, Lime Juice, Mexican

Pico de Gallo is also known as, Salsa Fresca or Fresh Mexican Salsa. Pico de Gallo taste delicious when made with fresh ingredients and firm & ripe tomatoes.

Ingredients
250 Grams Tomatoes - de seeded & diced
1 Spring Onion - finely chopped
1 Medium Onions - chopped
2 Tablespoon Chopped Coriander Leaves
1-2 hot peppers (to taste), finely minced
A Jucie of One Lemon
1 Garlic cloves - minced
Sea Salt to taste
1 Teaspoon Extra Virgin Olive Oil

Method

Place all the chopped veggies into a large mixing bowl. s Squeeze the juice one lime into the salsa. Taste then add more lime juice accordingly. Sprinkle with salt, drizzle olive oil.
Toss it well so that all the flavor mingle together. Stir well. Sprinkle a little coriander leaves and Enjoy!!

Serve with tortilla chips or your favorite meal.
It is delicious spooned over scrambled eggs, pot roast or even toast!
My Notes

To keep Pico de Gallo fresh for several hours, chop all veggies and store them in an airtight container in the refrigerator until ready to use. Add lime juice, oil and salt just before serving.

Labels: Salads, Tomato, Onion, Lime Juice, Mexican, International Cuisine, Sunday Funday

Welcome to another Sunday Funday. Our theme this week is Salsa. Our host is Camilla from Culinary Adventures with Camilla.