Tag: Tomato

Mutton Dill (Dill/Shepu/Savaa/Soa leaves with Mutton)…

Ingredients:

1/2 kg mutton (Cut in pieces)
3 onions (chopped)
4 big ripe tomatoes (chopped)
1 cup dill leaves (chopped)
2 tsp ginger-garlic paste
1 tbsp red chilli powder
1 tsp dhania powder
a pinch of turmeric
salt to taste
curry leaves
Oil as per your taste, minimum 2 tbsp

Method of Preparation:

1. In a pressure cooker, put together the washed mutton pieces, tomatoes, dill leaves, ginger-garlic paste, chilli powder, dhania powder, turmeric, salt. Mix well and add only little water.Now close the lid and pressure cook the mutton for 3-4 whistles or till well done.
2. Take a large kadai, add the oil and fry the onions till translucent, add the curry leaves.
3. Now add the cooked mutton to this and keep frying till the water reduces to your liking.I usually let it cook till it is almost dry.

Tastes very well with plain rice and chapathis.

Shahi Paneer…

Ingredients:
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2″ piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

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Method:
Chop the paneer into 2″ fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Oat Tomato Soup…

Ingredients

  • 3 tablespoons olive oil
  • 1 cup oats
  • 5 large tomatoes, halved and sliced
  • 1/3 cup onion, chopped
  • 1 clove garlic, chopped
  • 3 cups water, divided
  • 1/2 bunch fresh cilantro
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon salt

Directions

  1. Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
  2. In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.