Aloo Gobhi / North Indian Style Potato & Cauliflower Curry

 (Originally published on 2/23/2011)

Aloo gobhi is a delicious, home style vegetable preparation from North India that has become popular through out the Indian subcontinent. In fact, it is so popular that it has made its way into the Indian restaurants everywhere. This is reflected in the fact that it is one of the mandatory side dishes you will find on any Indian restaurant menu in the western hemisphere and an equally ubiquitous one even in our blog world. :) Simple enough in terms of preparation even to a novice cook and palate pleasing, it's no surprise that aloo gobhi is a favorite to many.

There are no hard and fast rules when it comes to aloo gobhi preparation. It can be prepared dry or with some gravy clinging to potato - cauliflower mixture. Onions & / tomatoes can be added or omitted. It can be prepared according to one's taste preference and here is my version of our favorite "aloo gobhi".

Ingredients: (Yield - 4 servings)
1 big sized onion (about 1/2 cup chopped)
2 tomatoes (1 cup chopped)
1 small sized cauliflower (2 cups florets after the leaves and hard parts removed)
3 medium sized potatoes (2 cups peeled & cubed potatoes)
1 tsp grated ginger
1 tbsp. oil
1 tsp cumin seeds
1/8 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. chili powder
1/2 tsp. garam masala
Salt to taste
Minced cilantro to garnish

Directions:

* Heat oil in a kadai / pan and add grated ginger and cumin seeds to it. Add turmeric powder and chopped onions when they slightly brown. Cook them covered until they turn translucent. 

* Next add the tomatoes and cook until they turn slightly mush.

* Add potato cubes and about a cup of water and. Continue to cook until potatoes are 3/4th done. 

* Add the cauliflower florets and salt. Add some more water if needed. When the cauliflower turn almost tender, add chili powder, coriander powder and garam masala to it and mix well. Mash  cooked potatoes cubes slightly without mashing cauliflower. Simmer the curry for a couple of minutes more and turn off the stove. Garnish with cilantro. (I add cauliflower almost at the end as cauliflower gets cooked in about 5 to 6 minutes and softens furthen even after turning off the stove.) 

* Serve the curry warm with some hot roti / phulka and yogurt for a complete meal.

This is going to be my contribution to this week's Blogging marathon, with the theme 'Winter Produce'. Check the page link to see what other marathoners are cooking.

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Vankaya - Tomato Pachadi / Andhra Style Eggplant and Tomato Chutney

(This was originally posted on 3/12/08.)

I prepare a variety of vegetable based chutneys, using the base recipe which has been in our family for generations. Some chutneys are prepared using a combo of vegetables instead of one, like this eggplants and tomatoes one for instance which stands out among the lot. It can be served with rice as part of a meal or even with rotis. 

The combination of eggplants and tomatoes yields this delicious and spicy chutney. Usually, eggplants and tomatoes are roasted whole, peeled and then ground coarsely when preparing this chutney. I sometimes follow the easier method and prepare the chutney this way by sautéing chopped vegetables, chilis and other spices together. The addition of tamarind and jaggery makes this a flavor loaded chutney.

Ingredients:

1.5 tbsp. oil

1 tbsp. skinned black gram / uard dal

1 tsp mustard seeds

A pinch of fenugreek seeds

2 pinches of asafoetida  

Green chilis as needed (I used 2 very spicy, long green chilis.)

3 eggplants (I used round, purple ones.) 

2 tomatoes 

1/8 tsp. turmeric powder

Salt to taste  

1 tsp. sized tamarind ball

1/2 to 1 tsp. jaggery (I added 1/2 packet Stevia.)

 

Directions: 

* Wash and wipe the tomatoes and eggplants dry. Chop the eggplants and tomatoes into cubes.

* Heat oil in a sauté pan and add skinned black gram / urad dal and mustard seeds. When black gram start to turn slightly reddish, add fenugreek/methi seeds, and asafoetida. When fenugreek seeds start to turn a shade darker, add green chilis and saute for few seconds.

* Next add chopped eggplants, tomatoes, turmeric, salt and tamarind.

* Cover and cook until the vegetables soften on low heat setting and turn off the stove. 

* Let the mixture cool and grind it coarsely adding jaggery to taste.  in a blender. 

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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Tomato - Onion chutney

This tomato and onion based chutney makes a tasty side dish to go with south Indian style breakfast dishes like idli, dosa and paniyaram. It also goes great with vegetable based parathas. Use juicy variety tomatoes with some tartness for a flavorful chutney. Use tamarind if the tomatoes are not sour enough or skip it totally if using sour variety tomatoes. Garlic can be added for extra flavor. A reader had requested for this chutney recipe when I paired it with mallige idli and here it is.

Ingredients:

2 tbsp. oil 
1 tbsp. skinned black gram / urad dal
3 dried red chillies or to taste
2 onions, roughly chopped
2 tomatoes, cut into big chunks

A pinch of ground turmeric 
1 tsp. sized tamarind piece *
Salt to taste

Ingredients for seasoning:

1/4 tsp. mustard seeds

1 small sprig of curry leaves

* Adjust the tamarind quantity as needed. Skip it if the tomatoes used are sour.

Directions:

1. Heat oil in a pan and add black garm / urad dal, Stir until the dal turns reddish. Next add red chillies and onion to the pan. Sauté on low flame until they are cooked /  lightly browned.

2.  Next add the chopped tomatoes, turmeric, salt and tamarind to the pan.

3. Cover and continue cooking on low flame until tomatoes turn mushy. 

4. Turn off the stove and let the mixture cool down. Grind the mixture, slightly coarsely if preferred.

5. Heat oil in a small pan and add mustard seeds. Add curry leaves when they start to splutter and turn off the stove. Add this to the ground chutney and mix well.

6. Serve the chutney with Indian style breakfast dishes like idli, dosa or vegetable based parathas. 

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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Uthappam Waffles / Dosa Waffles

Dosa waffles or uthappam waffles are those made with leftover, savory dosa batter and these make a filling breakfast or dinner. Dosa batter is needed for this recipe to start with and here is the recipe for dosa batter. These waffles can be made in less than half an hour if you have the batter ready.

Waffles are a fun way to use any leftover dosa batter besides using them to make uthappam, ponganalu, onion dosa and such. Mixed veggies can be added to make the waffles more nutritious. Serve these gluten-free, vegan waffles with coconut or peanut chutney for a delicious breakfast or dinner.

Ingredients: (About 3)

2 cups dosa batter

Salt if needed
1 small red onion, chopped

1 small tomato, chopped 

1 small carrot, peeled and grated 

1 or 2 green chilis, finely chopped

2 tbsp. cilantro, finely minced

Oil to grease the waffle pan

Directions:

1. Left over dosa / idli batter is needed for this recipe. Add salt only if it was not added earlier to the batter. Add few tbsp. of water if the batter appears too thick.

2 & 3. Add chopped vegetables, green chilis, and cilantro to the batter and mix well with a ladle.

4. Preheat the waffle maker and brush the grooves with oil. 

5. Pour the prepared batter into the waffle maker.

6. Cook the waffles according to the instructions in the manual of your waffle maker. 

* Once done, gently remove the cooked waffle from the waffle maker. Use the remaining batter and prepare waffles. 

* Serve them warm with chutney of your choice.

This post is an entry for Blogging Marathon. Check the link to find out what other marathoners are cooking.

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Kaara Chutney / Kara Chutney

Today's recipe is of a classic side dish from the southern state of Tamil Nadu. Kara chutney is a spicy and delicious chutney that is perfect to go with south Indian style breakfast dishes like idli and dosas. It is quite simple to prepare as it involves only sauteing onion and tomato. It can be prepared ahead a day or two so that it can be handy during morning rush hours. 

Ingredients:
1.5 tbsp. oil
1 tbsp. chana dal / Bengal gram
1 tbsp. urad dal / skinned black gram
4 - 5 dried red chillies (I used less spicier byadagi chillies. Use less quantity if using spicier variety.)
3 garlic cloves with skin peeled
1 medium sized onion, chopped (about 1/2 cup)
1 tomato, chopped (about 1/2 cup)
1 tiny ball of tamarind (that would fit into a tsp.)
Salt to taste
Ingredients for tempering / tadka:
1 tsp. oil
1/2 tsp. mustard leaves
6 curry leaves

Directions:
* Heat oil in a pan and add chana dal, urad dal and chillies. When the dals start to turn reddish, remove the chillies and soak them in water. (Or chillies can be soaked in hot water for about 20 minutes ahead and then added along with the onions in the next step.)
* Add garlic and onions to the pan and saute until the onions turn light brownish. 
*  Next add tomatoes, tamarind and salt and cook until the tomatoes turn into a mush.
* Turn off the heat and let the mixture to cool. Grind the mixture finely adding water as needed. (One can make it thinner than the one shown in the pictures.)
* Heat oil in a small pan for tadka and add mustard seeds and curry leaves. When the mustad starts to sputter, turn off the stove and add it to the ground chutney and mix well.
* Serve with dosas / idlis.

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Tomato - Peanut Chutney

There are several versions of tomato chutney in Indian cuisine that can be served as aside dish to several breakfast dishes / rice or can be used as a spread or dip. The version I am posting today uses peanuts as well that makes the chutney more flavorful. I have added both green and red chilies here but only red chilies can be added for a brighter color, if you prefer. This spicy chutney goes well with idlis or dosas and can stays fresh for 2 or 3 days, refrigerated.

Here are some other tomato based chutneys to go with breakfast dishes. 

Tomato  and cilantro chutney

Kara chutney

Chettinad chutney

Ingredients for chutney:

1 tbsp. oil
1/2 tsp cumin seeds
1 onion, chopped
4 red chilies + 2 green chilies or to taste
2 tomatoes
1/2 tsp. sized tamarind ball
1/4 cup roasted and skinned peanuts
Salt to taste
Ingredients for tadka:

1 tsp. oil
1/2 tsp each mustard seeds 

1/2 tsp. black gram / urad dal
Few curry leaves

 
Directions:
* Heat oil in a pan and add cumin seeds. When the cumin seeds start to turn a shade darker, add chilies and saute for about 10 seconds and add onion. 

* Saute until the onion turns translucent. Add tomatoes and tamarind. Continue to cook until tomatoes turn mushy. Turn off the stove.

* Grind the sauteed tomato mixture, peanuts and salt, adding hot water if needed. (The hot water increases the shelf life of the chutney.) Transfer the ground chutney to a bowl.
* Heat a tsp. oil and add mustard seeds and black gram. When the black gram starts to turn  reddish, add curry leaves and turn off the stove. Pour this tadka over the chutney and stir once to combine.
* Serve this with any south Indian breakfast dishes as a side dsih. Refrigerate any left overs and use within a couple of days. 

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Saag Aloo / Aloo Palak ~ Potatoes in Spinach Gravy

 (This was originally posted on 6/30/2007.)

Saag Aloo / Aloo Palak is a tasty curry of chunky, diced potatoes in spinach gravy. This nutritious and vegetarian preparation is a Punjab specialty. This spicy and flavorful blend of creamy spinach and potato goes well with Indian rotis / tortillas. I have chosen to use whole potatoes in the dish instead of using diced ones. Also, frozen spinach can be used instead of fresh ones. The preparation is quite a simple one, though the ingredients list is longer.

Ingredients: (6 servings) 
2 tbsp. oil
1 tsp. cumin seeds
1 tsp. grated ginger / ginger paste
1/2 tsp. garlic paste (I didn't use any.)
2 pinches of asafoetida
12 small sized white potatoes / baby potatoes - 12
1 cup chopped cooked spinach 
1 cup chopped onion 
1 cup chopped tomato
1/8 tsp. ground turmeric
1 tsp. coriander powder
1/2 tsp. cumin powder 
1/2 tsp. chili powder or to taste
Salt to taste


Directions:
* Peel the potatoes and cook them in a pressure cooker with sufficient water for one whistle. If not using a cooker, cook them in water until they are fork tender. Keep them aside. Do not throw away the water used to cook the potatoes.
* Heat oil in a pan and add cumin seeds.When cumin seeds start to turn brown, add grated ginger and garlic if using. Saute for few seconds and add asafoetida and turmeric. 
* Add onion next, lower the heat setting and fry the onions till they turn brown. Then add tomatoes and cook until they are mushy. Add chili powder, cumin and coriander powders to the pan and fry for a minute.

* Puree the cooked spinach using water that was used to boil potatoes.

* Add the spinach puree, cooked potatoes and the required amount of salt to the onion - tomato mixture. Add some water if needed. Let the mixture simmer on low flame for about five minutes. Turn off the stove.
* Serve with rotis / pooris / tortillas.


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A Simple Potato Curry

(This was originally posted on 12/21/2006.)
My husband comes from a big family and when we have family gatherings, our number would surpass 50 75. I lived for a short time with my in laws after my wedding and there would be almost 10 people around the food table, any given day. Cooking would be a huge chore, especially when all the siblings and their families visited. To my surprise, whenever the whole family gathered there would be a roti night instead of cooking a simple rice item. My mother in law would get a reprieve from the kitchen tasks and the rest of the women would take turns in making rotis and curries. I remember that we always ended up going for a second packet of flour after finishing a three kilo packet of wheat flour for our roti making. And also Thursday dinners would always be rotis as the elders did not eat rice that night. My sister in law was responsible for the dinner preparation on those days and I, who happened to be a novice cook then used to be her helper.

I am not sure whether my sister in law particularly liked this curry  or hated all the hassle and opted for this simple and delicious version. It did not involve a lot of chopping or toiling in front of the stove. Instead of cutting the vegetables into tiny bits (until our backs started complaining), she would chop them into big chunks and put them together in a wok adding some water and forget them for a while. At the end when they were done, she used to add some salt, chili powder and sambhar powder. Yep, sambhar powder. Anyway it used to be lip smacking and nobody had any complaints. The curry used to be watery but I mash a few potato pieces to make it like a thicker gravy. I cook this curry very rarely nowadays and slightly differently but a lot of nostalgia attached to it and is a easy and fuss-free one for novice cooks.

Ingredients:
1 tbsp. oil
1/2 tsp. mustard seeds
2 onions, sliced or diced  
2 tomatoes, chopped
1/8 tsp. turmeric powder
About 4 cups chopped and boiled potatoes
Salt to taste
Chili powder to taste
2 tbsp. sambhar powder or to taste (I used homemade one.)
1/2 tsp. sugar or to taste
Minced cilantro to garnish
(Imaginative and creative ones over there, you can always add whatever you wish).
Directions:
* Heat oil in a wok / pan on the stove and add mustard seeds. When they start to sizzle and splutter, add onion and cook until it is done. No need to brown. Next add tomatoes and cook until mushy and add turmeric powder. 
* At this point, boiled potatoes can be added if handy or add chopped potatoes and a cup of water. Cover and cook on low medium setting, until potatoes are fork tender. Check in between and add water if needed. 
* Add salt, chili powder, sambhar powder, and sugar to the pan and stir well. Mash some of the potato pieces with the back of the spoon and add extra water if needed. Taste and adjust the seasonings if needed. Let the mixture come to a boil and lower the heat. Simmer for a couple of minutes and turn off the stove.
* Garnish with minced cilantro leaves and serve warm with rotis / bread.

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A - Z Karnataka Recipe Series ~ R for Rave Vangi Bhath

So far in my 'A - Z' Karnataka Recipe Series,

A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli
I - Iyengar Bakery Style Masala Toast
J - Jolada Vade
K - Kumbalakayi Idli
L - Limbe Hannina Gojju
M - Mysore Pak
N - Nuchinunde

O - Oodhalina Bisibele Bhath
P - Panchakajjaya
Q - Quinoa Oralu Chitranna

'R' dishes from Karnataka:

'R' stands for rotti in Kannada which happens to be a very popular,  unleavened flat bread from Karnataka. There are variations depending upon the kind of flour used to make these rottis. The rice flour based ones that are made in three different ways are called akki rottis. The finger millet flour and semolina versions would be ragi rotti and sajjige rotti respectively. Sorghum flour based ones are called jolada rotti which are a staple meal in North Karnataka homes. There is also a fiery red chili chutney from that region called Ranjaka.

'R' is for ragi too which happens to be finger millet which is an important cereal grain of the state. The ground millet is traditionally used to cook various dishes like rotti, dose, idli, halbai and so on. And  most importantly, it is used in the preparation of ragi mudde which is a staple lunch and dinner item for many households across the state, especially in the southern parts. No ragi muddhe equals to no meal in these homes. Hurihittu is the popped grain that has been ground and stored to make ragi malt and laddus. 

'R' also stands for rave in Kannada. Rave, pronounced ra-way is semolina that is used in various dishes like uppittu, rave dose, rave idli, rave rotti, rave ganji / payasa, rave laadu, halbai and so on. Rave idli and rotti originated in the state though the rest are cooked through out south India.

R for rave vangi bhath:
My 'R' dish today is an authentic and tasty breakfast dish from the state called rave vangi bhath that can even double up as a comforting lunch box item. Vangi bhath powder adds spice to this version of vegetable upma. It is somewhat a cross between a uppittu recipe and vangi bhath and try it in case if you are looking to elevate the ordinary upma recipe. The bhath usually contains vegetables and is wholesome though it can be prepared without them as well making it a quick fix dish. Usually eggplants and capsicum are a part of the dish and usage of onions is entirely optional and I don't use them. Semolina can be replaced by vermicelli or a combination of semolina and vermicelli can be used as well in the recipe. In that case, the water quantity needs to be adjusted since vermicelli gets cooked in less quantity of water than semolina. 

Ingredients:

1 cup semolina 
2 small eggplants 
1/2 small sized capsicum
1 tomato
2 tbsp. oil
1 tsp. split chickpeas (chana dal)
1 tsp. skinned black gram (urad dal)
1 tsp. mustard seeds
2 tbsp. cashews
1 sprig of curry leaves
1/8 tsp. turmeric powder
A handful of fresh / frozen peas
About 1.5 to 2 tbsp. vangi bhath powder
Salt to taste

Prep work:
1. Roast semolina on medium flame, continuously stirring until it starts to give off the toasted aroma and some of the grains start to change the shade to slightly brown at the bottom, about 4 -5 minutes. Remove from the stove and let it cool. 

2. Either home made or store bought vangi bhath powder can be used in the recipe. The home made version can be found here and it can be prepared in advance and stored for weeks.. 
3. Chop the stalks of eggplants and slight them lenthwise into thin strips. Discard the stem and the seeds from capsicum and chop finely. Also chop the tomato finely and keep aside. (I used about 3/4 cup of each vegetable for 2 cups semolina. One can use about 1 to 1.5 cups vegetables for 1 cup semolina.)


Directions:
* Heat oil on medium flame in a big sized pan / pot and add split chick peas, skinned black gram, mustard seeds and cashews. 

* Stir and when the split chick peas and skinned black gram start to turn reddish / slightly brown, add curry leaves, chopped vegetables, and turmeric. 

* Saute on medium flame, stirring intermittently until vegetables are about to be done, exactly about 5 minutes. There is no need to cook them until done since they are going to get further cooked in water.

* Add 3 cups of water, peas, vangi bhath powder to taste and salt. Bring the water to a boil. (One can taste test the water and check whether the spice and salt levels are as per taste. The water should taste slightly saltier and spicy. If it is not spicy enough then a little chili powder can be used if preferred rather than adding vangi bhath powder. Adding too much of vangi bhath powder makes the flavor too strong instead of making it spicier.)

* Lower the heat setting once the water starts to boil. Pour the semolina into the pan in a steady, quick stream using the non dominant hand while continuously stirring with your dominant hand, to avoid forming lumps. In case, any lumps are formed then immediately break them with the back of the spatula.
 
* Cover and cook on low flame until semolina is cooked, about 4 to 5 minutes. Garnish with cilantro if needed and serve immediately.

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Bengali Style Tomato Chutney

A traditional Bengali every day meal is a six course one, unlike the other regional cuisines of India. I am assuming the modern households don't have the time or energy needed to cook such elaborate meals but a typical lunch in a Bengali household of the olden times was by itself a mini thaali, dishes ranging from bitter to savory to sweet. A meal with a total blast of flavors in sharp contrasts.

The chutney or chaatni, as the locals call it is a part of the meal and  tomato chutney is one of the commonly prepared one locally. It is served at almost at the end and is not eaten as an accompaniment or side dish in the meal as they do in other regions. It is a sweet and spicy condiment, served typically after the savory dishes and before the dessert as a palate cleanser. The traditional tomato - date chutney typically contains tomatoes, dates, raisins, sweetener like jaggery / sugar and cooked in mustard oil. I did not have dates on hand but had dried mango slices and used them in the recipe as Sandeepa suggested. It is not the typical south Indian variety chutney which I am used to and was too sweet to my palate. It can be eaten as a condiment with starters or even some slathered on a toast.

Ingredients:
1 tbsp. mustard oil

1/2 tsp. mustard seeds
1 red chili broken into bits (I used 2.)
2 big sized tomatoes
A pinch of turmeric powder
Salt to taste
2 tbsp. dried mango pieces (optional)
1 tsp. ginger juice (I used grated ginger)
1/4 cup water
1/4 cup sugar
1 tsp. tamarind chutney / tamarind extract to taste

Directions:
* Heat oil and add mustard seeds and red chili. When the mustard seeds start to splutter, add tomato pieces, turmeric and salt and continue to cook. 

* When they are almost done, add the dry mango, ginger juice and water. Continue to cook until the tomatoes are cooked to a soft pulp. 

* Add sugar and to make the chutney tangy, add a tsp. of tamarind chutney. 

* Continue to cook until it thickens and turn off the stove.


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Spicy Sesame Tomato Chutney

I came across this chutney sometime ago when I was looking for something to pair up with the momos I had made. The original recipe had mentioned it to be an inspiration from a local Himalayan restaurant which made me to give it a try in the first place. It is a simple and easy to make kinda chutney, redolent with Asian flavors. All you do is toast the ingredients and blend. Onions and tomatoes lend a natural sweetness and tartness while sesame seeds add nuttiness to the chutney. One can easily adjust the spice levels by reducing / increasing the quantity of pepper flakes. Or even dried red chilies can be used instead as I had done.

Recipe Source: Here
Ingredients:
1 tbsp. oil
4 cloves of garlic, coarsely chopped
1/2 inch ginger piece, finely chopped
1 tbsp. red pepper flakes or to taste
3 tbsp. sesame seeds
1 cup chopped red onion
14.5 oz canned diced tomato (About 2 cups)
2 tbsp. soy sauce
1/4 cup freshly squeezed lemon juice
1 cup water

Directions:
* Heat oil in a pan and add garlic and ginger. Saute on low flame, until fragrant, for about a minute or so. Next add the sesame seeds and red pepper flakes and toast for a minute.
* Add onion next and fry until they soften. Add tomatoes and cook until soft and juicy, about 5 minutes.
* Add the above toasted ingredients, soy sauce, lemon juice and water to a blender and grind to a smooth paste. Taste and add salt if needed. Use immediately or keep refrigerated.

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A - Z Karnataka Recipe Series ~ I for Iyengar Bakery Style Masala Toast

So far in my A - Z Karnataka Series
A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli

We move to "I' in the series which was a difficult alphabet to pull off, if I got stuck to picking a dish that started with a 'I' sounding regional name. The only options that I could think of were idlis, which were generically a south Indian breakfast dish or something from an Iyengar Bakery. I chose to go with the latter, which have been an integral part of my life, like millions across in the state. I have always enjoyed and still enjoy their delectable treats and could not miss this opportunity to include one of their dishes in the series. 

It is norm to find an Iyengar bakery in every neighborhood in and around Bangalore and for that matter, in towns around south India whether they are authentically an Iyengar bakery or not. The Iyengar bakeries, not a franchise but is an iconic chain of small food joints sell fresh and delicious baked goods. The first one, 'Bengaluru Brothers Bakery' started in the bustling Chickpet area in Bangalore and after a century and later, Iyengar bakeries dot every community in the city. You are sure to find one near most of the bus stations. People flock around to buy their iconic vegetable puffs, palya buns (curry buns), kobri biscuits (coconut biscuits), khara biscuits (spicy biscuits), dilpasand, bread and so on irrespective of the strong competition from the modern day pizza - burger joints.

This masala toast, an open sandwich with a spicy vegetable curry spread is one of their popular dishes. I wouldn't call my recipe an authentic one as the original recipes are close guarded secrets.The below recipe is an attempt to try their iconic and delicious dish. I have added capsicum and carrot to the curry but even a handful of grated cabbage can be added to the curry. Some add a tbsp. of tomato ketchup or tomato sauce in the curry but I don't think they were a part of the original version. This curry is a simple and easy preparation and can be cooked in advance. It can be refrigerated to use for breakfast in the morning which makes a quick and filling meal. I have used a whole grain bread here instead of the usual white bread. This toast can be served for breakfast or as an afternoon snack or even as a light meal.  

Ingredients:
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 sprig of curry leaves
1 small green chillies, finely minced
1 onion, chopped finely
1/2 small sized capsicum, finely chopped
1 carrot, peeled and grated
1 tomato, finely chopped
1/8 tsp. ground turmeric
Salt to taste
Chili powder to taste
1/4 tsp. garam masala
1/4 tsp. chaat masala
Finely minced cilantro to garnish
4 Bread slices
Butter for toasting

Directions:
* Heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to splutter add green chillies and onion. Saute and cook until onion almost turns translucent. 
* Next add capsicum, carrot and tomato. Stir well and cook until the vegetables are done.

* Add turmeric, salt, chili powder, garam masala and chaat masala to the pan. Mix well and cook for few seconds. Garnish with cilantro leaves.

* Heat a tawa / griddle. Apply butter on both sides of the bread slices. Toast each slice on medium flame until golden brown and crisp on both sides.
* Spread about 2 tbsp. vegetable filling on one side of each bread slice and serve along with a hot cup of coffee.

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Quick Version Tomato Rice

My husband loves rice based dishes and undoubtedly this tomato bhath is one of his favorites. This gets cooked whenever I am in mood to prepare a proper version and indulge him. Nowadays an instant version is replacing it for a quick fix meal idea. Thanks to MTR tomato rice powder that we came across during our last India trip. Just like their instant puliyogare mix, this powder gets sauteed in oil and mixed with cooked rice and magically one will have tomato rice ready within minutes. 

This instant tomato rice can prepared in under five minutes if one has some cooked rice handy and only following the directions on the pack and keep it simple. I don't stick to the basic version and end up frying some chopped onion and tomatoes and mix it along with the dehydrated tomato and spice powder. I haven't tasted it as it contains garlic but my husband vouches for the taste of this no fuss tomato rice and keeps asking to prepare it often. 

Ingredients:
1/2 cup Basmati rice
3/4 cup water
2 tbsp. oil
1 tbsp. cashews
1 small sprig of curry leaves
1 finely chopped small onion
1 tomato, chopped
3 tbsp. MTR tomato rice powder
Salt to taste (1/4 tsp.)

Directions:
* Rinse rice twice with water and drain the water completely. Pressure cook adding 3/4 cup water for 3 whistles. When the valve pressure is gone, remove the rice container and let the rice cool a bit. Don't try to scoop the cooked rice immediately since the rice grains may break. 
* Meanwhile, heat oil in a pan and fry cashews until golden brown. Remove them with a slotted spoon draining as much as oil as possible and keep them aside. Add curry leaves and onion to the same oil. Fry until onion turns golden brown and add tomato pieces. Cook until tomato turns mushy and add tomato rice powder and saute for about 30 seconds. Add rice and mix gently until it is coated well with the tomato mixture. Taste and add salt if needed. Mix well and serve with papad and yogurt. 

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