Tomato Oambal Or Tomato Chutney

Tomato chutney or oambal from Tripura cuisine. A sweet and slightly hot delicious chutney. You can enjoy it with any meal or snacks. Recipe is very simple to make. You don’t need much ingredients to make this chutney.
I have served it with lentil or dal cutlets.

Tripura is one of the North Eastern seven sisters states in India.

Tripuri cuisine is the type of food served in Tripura (situated in northeast India). The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. Traditional Tripuri cuisine is known as Mui Borok. Tripuri food has a key ingredient called Berma (also called Shidal in Bengali), which is a small, oil-pasted and dry fermented fish. The foods are sometimes considered to be healthy as they are usually prepared without oil.
Source

You may like some more chutney recipes on this blog.

1. Ginger chutney

2. Mango sesame chutney

3. Date raisin jaggery chutney with mango bar

4. Waterchestnut chutney

5. Onion tomato chutney or dip

6. Mango raisin chutney

7. Peanut chutney or dip

This month in Shhhhh cooking Secretly
facebook group we are sharing different dishes from Tripura cuisine.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen.
This month my partner is lovely Sasmita who blog at First Timer Cook.
I love her delicious, healthy and easy to make recipes.
Visit her space for different types of healthy and mouthwatering recipes. I have recently bookmarked her No oil lentil and peas soup to try.
Sasmita gave me mustard seeds and jaggery as secret ingredients. And I gave her pepper and tofu. She made delicious Kasoi Bwtwi with these ingredients. Check out the recipe on her blog.

This chutney is very easy to make. You need only jaggery, salt, raisins and lemon juice with mustard and chilli tempering. Simple yet tongue tickling chutney to pair with any dish. I love this tomato chutney, its similar to Bengali tomato chutney.

Recipe

Tomato – 4 medium, chopped

Dry red chilli – 3 – 4

Mustard seeds – 1/2 teaspoon

Salt to taste

Jaggery powder – 2 tablespoon

Raisin – 2 tablespoon

Lemon juice – 1 teaspoon

Oil – 1 teaspoon

Water – 1/4 cup

Method

1. Heat oil in a pan.

2. Add mustard seeds and dry red chilli.
When the seeds starts to splutter and chopped tomatoes and salt.

3. Saute till tomatoes becomes mushy.

4. Now add jaggery, raisins and water.
Cook till chutney or oambal becomes thick. Remove from heat.

5. Add lemon juice and mix well.
Serve with snacks or any meal.

Notes
1. Recipe adopted from here.
2.You can break the red chillies or use 2 – 3 more chilli to make the chutney hot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
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Karela Or Bitter Gourd Dopyaza

Karela or bitter gourd dopyaza.
Bitter gourd or karela with lots of onion and tomato. Onion and tomato reduced the bitterness of karela. A dry curry not thick gravy like mutton or chicken dopyaza.

Normally we make dopyaza with chicken or mutton. Or you can make dopyaza with paneer or cottage cheese, bhindi or any vegetable. And dopyaza usually made with thick spicy gravy. But this time I made dopyaza with karela and made it dry. After marinating with salt, rinsed and squeezed karela automatically reduces it’s bitterness. And lots of onion also reduced the bitterness so if you don’t like the bitterness of karela, you will definitely enjoy the taste of this karela dopyaza.
You may like three more karela recipes on this blog.

1. Sukto

2. Bitter gourd with tomato

3. Gujarati bitter gourd stir fry

This week 220 #Foodiemonday bloghop theme is Gourds Are Beautiful suggested by me. Yes this week its my turn to suggest the theme and I have suggested two themes. #1 make anything using any gourd, #2 one pot rice dish. Everyone voted for gourds. And we all bloghop members presenting recipes of different types of gourds.

I have used sliced onion and cubed onions. You can also use whole shallot instead of cubed onions. For sourness I have used 2 teaspoon amchur or dry mango powder. You can use more or less according to your taste. You can also use tamarind paste instead of mango powder.

Recipe

Karela or bitter gourd – 3 medium

Small onions – 5, cubed

Onion – 1 large, sliced

Tomato – 3 medium

Ginger paste – 1/2 teaspoon

Garlic paste – 1 teaspoon

Oil – 3 tablespoon

Salt to taste

Turmeric powder – 1/2 teaspoon

Coriander powder – 2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Amchur or dry mango powder – 2 teaspoon

Method

1. Discard the both ends of bitter gourd. Lengthwise make half. Chop into thin slices.

2. Rinse and drain the water. Marinate with 1 teaspoon salt and keep aside 15 – 20 minutes.

3. Wash the bitter gourd again. Wash 3 – 4 times and squeeze well.

4. Grind the tomatoes.

5. Heat oil in a pan. Add sliced onion.
When the onion becomes translucent add garlic and ginger paste. Fry till onion becomes light brown.

6. Now add bitter gourd and fry for 4 – 5 minutes.

7. Add cubed onions, salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute for 3 – 4 minutes.

8. Add ground tomatoes and mix well. When it starts to boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir in between.

9. Now remove the cover and cook on high heat till dried up. Keep starting.
When bitter gourd or karela dried up remove from heat.

10. Garnish with cilantro or coriander leaves and onion rings. Serve with steamed rice or Indian flat bread.

Notes
1. Shallot can be used instead of cubed onions.
2. You can use tamarind paste instead of amchur. Use amchur or tamarind paste according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
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Greek Pizza

Greek pizza.
Easy to make pizza topped with olives, feta cheese, mozzarella cheese, tomato, olive oil and sweet corn. And the base is also flavoured and spiced up with garlic and herbs. Not refined flour, this Greek pizza is made of whole wheat flour and cornmeal.

You can use sliced capsicum, bell peppers, red onion, mushroom or grilled chicken for topping. Add topping according to your taste.
I have used garlic, black pepper and herbs in the dough to spice up the base. You can make garlic bread or bread stick with the remaining dough.

According to Wikipedia Greek pizza is a style of pizza crust and its preparation, rather than its toppings. This style is baked in a pan, instead of directly on the bricks of the pizza oven. The pan used is a shallow pan, in contrast to the deep pans used in Chicago-style deep dish pizza. The pan is heavily oiled with olive oil.

You may like one more pizza recipe on this blog.

Thin crust whole wheat flour double burst pizza

This week’s our 215 #Foodiemonday bloghop theme is #PizzaMania suggested by one of my very dear friend and a very nice person Preethi Prasad.
who blog at Preethi Cuisine. Preethi has a wonderful blog. Visit her space for different types of mouthwatering recipes. I have recently bookmarked her Corn pudding to try. You can also get many authentic recipes on her blog.

This Greek pizza is very easy to make. If you have pizza dough ready then you can make it in a jiffy. I have made it in halogen oven. Halogen oven cooks well from the upper side and lower side remains uncooked or under baked. So if you are using halogen oven always bake the pizza base first. Then turn the base upside down and spread sauce, topping and cheese. And bake again. In OTG or microwave convection oven you have to bake at 200° whereas in halogen keep the temperature low 170° to 180°. Halogen oven cook faster than other oven so keep checking. I have set the timer for 10 minutes but my pizza baked in 5 minutes. Set the timer for 5 minutes, if required set the timer again for 2 – 3 minutes. This time I don’t have feta cheese in my pantry, so I have used powdered cheddar cheese with mozzarella cheese. But try to use feta cheese if you have for best result. I have used minimal topping, you can use topping according to your taste and availability. You can use 1 cup more whole wheat flour instead of cornmeal but cornmeal will make your pizza more crispy.

Recipe

For pizza dough

Atta or wholewheat flour – 2 cup

Cornmeal – 1 cup + for dusting

Yeast – 2 teaspoon

Sugar – 1/2 teaspoon

Water – 1 and 1/4 cup or as required to make a soft dough

Salt – 1/2 teaspoon

Oil – 2 tablespoons + 2 teaspoon

Garlic powder – 2 teaspoon or to taste

Oregano – 1 teaspoon

Dried basil – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

For topping

Pizza sauce or marinara sauce to spread

Tomato – 1 small, sliced

Boiled sweet corn – 1 – 2 tablespoon

Sliced olive – 2 tablespoon

Chilli flakes – 1/2 teaspoon

Oregano – 1/2 teaspoon

Dried basil – 1/4 teaspoon

Mozzarella cheese – as required

Feta cheese as required

Olive oil for brushing

Cornmeal for dusting the pan

Method

1. Take 1 cup lukewarm water in a large bowl. Water should be just warm not hot.

2. Add 1/2 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.
Now keep it covered for 15 minutes or until the mixture bubbled up.

3. Add salt, oil, Oregano, garlic powder, black pepper powder in the flour. Mix well with a spoon.

4. Now add yeast and sugar mixed bubbled water and knead with hand or stand mixer. Knead well and add 1/4 cup more water. Knead the dough for 5 – 6 minutes. Add 2 – 3 tablespoon water if required. I have used 2 tablespoon more water to make a smooth dough.

5. Smear the dough with 2 – 3 teaspoon oil and cover. Allow the dough to leaven for 1 hour. Or till the dough become double. If the weather is cold, it may take 2 hours.

6. Take out the dough. It will be doubled. Punch down the dough to remove the air.

7. Preheat the oven at 200 degrees for 15 minutes. If you are using halogen oven preheat for 5 minutes only.

8. Grease a baking pan and sprinkle little cornmeal.

9. Now make a small ball and roll out with a rolling pin. Make a thin disc with the help of cornmeal. Place it on the greased and cornmeal-dusted baking pan. Spread the disk with your fingers to cover the sides.

10. Brush with olive oil all over it.
Prick evenly with a fork.

11. Spread pizza sauce or marinara sauce all over it. Get the pizza sauce recipe here and get the marinara sauce recipe here.

12. Sprinkle grated or chopped mozzarella cheese over it. You can use as much cheese as you want.

13. Place sliced tomato, sweet corn and sliced olive. You can also use sliced onion, capsicum, bell peppers or any topping you like.

14. Sprinkle oregano, dried basil and chilli flakes. Black pepper powder or freshly crushed black pepper can be used instead of chilli flakes.

15. Spread crumbled feta cheese all over it.

16. Bake in a preheated oven for 15 minutes or until the base becomes crisp and cheese melted.

17. For halogen oven bake the base first after pricking at 180° for 4 – 5 minutes. Turn over and brush with olive oil and spread sauce, cheese and all the toppings. Bake at 170° or 180° for 5 minutes. Halogen cook faster so keep an eye. I have set the timer for 10 minutes but it baked in 5 minutes.

18. Make more pizza with the remaining dough or refrigerate for further use. You can make garlic bread or bread stick with the dough.
Slice and enjoy the homemade thin crust Greek pizza with whole wheat flour and cornmeal.

f you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Dal Rasam Or Paruppu Rasam

Dal rasam or paruppu rasam.
Rasam with pigeon pea or arhar/toor dal. An easy simple yet lip smacking and no onion garlic recipe.
Slightly tangy hot and delicious Indian soup.
You can reduce the amount of chilli if you don’t like it spicy. Serve it with steamed rice or enjoy as soup. I love it as a hot comforting soup in winter days. But today I have served it with steamed rice, eggplant or brinjal and parwal or pointed gourd fry and mix vegetable. Simple and pure vegetarian lunch.

According to Wikipedia rasam, chaaru, saaru or kabir is a South Indian dish, traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.

Sending this post to 214 #Foodiemonday bloghop #Rasam Raga theme suggested by a dear friend and very talented bloggger Priya Iyer who blogs at The world through my eyes.
Do visit her blog for some wonderful recipes and travel storie. She has a vast collection of authentic and innovative recipes. I specially loved her chutney recipes. Priya recently shared an unique chutney recipe Ivy gourd chutney.
I have bookmarked it to try. This week Priya suggested that everyone try to make rasam with some variation. We don’t have to follow authentic recipe.

So here is a rasam recipe in a very easy way. You don’t need rasam powder to make it. And taste is lip smacking. I didn’t use rasam powder and instead of rasam powder I have used black pepper powder, cumin, coriander powder and methi or fenugreek seeds. But if you want to use rasam powder omit these powder spices and methi or fenugreek seeds. You can also use lemon juice instead of tamarind paste.

Recipe

Tuar dal – 1/4cup

Salt to taste

Turmeric powder – 1/4 teaspoon

Tomato – 2, chopped

Green chilli – 1, chopped, optional

Dry red chilli – 1-2

Curry leaves – 10-12

Hing or asafoetida – 1/4 teaspoon

Cumin seed – 1/2 teaspoon

Rai or mustard seed – 1/2 teaspoon

Fenugreek seeds or methi – 1/4 teaspoon

Cumin Powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Jaggery powder – 1 tablespoon

Tamarind or imli paste – 2 teaspoon

Cilantro or coriander leaves – handful, chopped

Oil or ghee – 1 tablespoon

Water – 3 &1/2 cup

Method

1. Wash the lentil and pressure cook with 1 cup water, 1/4 teaspoon turmeric and salt. After 1 whistle reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own.

2. Whisk the dal or lentil well. Add tamarind paste jaggery powder and 1/2 cup water. Mix well and keep aside.

3. Heat oil or ghee in a pan. Add mustard, cumin and fenugreek seeds.
Add dry red chilli, curry leaves and hing or asafoetida.

4/ Now add the chopped tomatoes. Add green chilli if using. Saute till tomatoes become mushy.

5. Add cumin powder, coriander powder, black pepper powder and coriander leaves. Saute for 1 – 2 minutes.

6. Add boiled dal and mix well. Add 2 cup water and mix. When it starts to boil reduce the heat. Cook on simmer for 5 – 6 minutes.

7. You can add more water if required.
Taste and adjust the seasoning. You can add more tamarind paste if you like the tangy taste.

8. Serve hot with steamed rice or enjoy as soup.

Notes
1. If you like your rasam hot add more green chilli or skip green chilli to make it mildly spicy.
2. Minced or finely chopped garlic can be used in tempering.
3. You can use lemon juice instead of tamarind paste. If you don’t like the sourness use only one teaspoon tamarind paste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata.
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Fruity Salad With Dried Basil

Fruity salad with dried basil.
Sharing one of my favourite and simple yet tasty and flavourful salad.
A healthy, easy to make and delicious salad.
Serve this salad with lunch or dinner or enjoy a bowl full only salad. You can add any of your favourite fruit in it. I have used apple, pear, pomegranate, sweet corn and tomato. I have also added dry roasted almond and fresh coconut to add some crunch.
You may like some more salad recipes on this blog.

1. Corn salad

2. Fruity salad with parsley

3. Peas chickpeas low calorie salad

4. Mango pomegranate tender coconut salsa

5. Watermelon salsa

Sending this salad to this week’s Foodiemonday bloghop. I am late today. My kitchen is under renovation. So I have decided to skip this week. But my lovely friend Preethi Prasad suggested me to try something. In evening when the carpenters stopped their work for today I have made this simple yet healthy and delicious salad with whatever I had in my pantry. And very happy with the taste and flavour. Thanks Preethi.

This week 212 #Foodiemonday bloghop theme is salad stories suggested by our bloghop member and very talented blogger Narmadha. Narmadha blog at Nams Corner. Check out her space for different kinds of recipes. I especially love her dessert recipes. You can also get non-veg recipes on her blog.

I have used apple, pomegranate, pear, cucumber, coconut and tomato. You can use any fruit of your choice. Finely chopped onion can be used in the salad. Sometimes I also add little garlic powder but today I have made it without onion garlic. You can also use mint leaves or cilantro/coriander leaves in the salad if you want.

Recipe

Apple – 1 small, cubed

Pomegranate arils – 1/2 cup

Pear – 1 small, cubed

Fresh coconut – 1/4 cup, finely chopped

Almonds – 2 tablespoon, dry roasted

Sweet corn kernels – 1/2 cup, boiled

Cucumber – 1 small, peeled and cubed

Tomato – 1, cubed

Pink or black salt or rock salt – to taste

Freshly ground black pepper – to taste

Dried basil – 1 teaspoon

Ginger powder – 1/2 teaspoon, optional

Lemon juice – 2 tablespoon

Vinegar – 1 tablespoon

Method

1. Slice the dry roasted almonds.

2. In a glass bowl combine all the fruits, tomato, cucumber and sweet corn.

3. Add black, pink or rock salt, freshly ground black pepper, dried basil, vinegar and lemon juice.

4. Add dry ginger powder if using. You can also use ginger julienne or grated ginger if you like the flavour of ginger.

5. Mix well. Taste and add more salt and lemon juice if required.

6. Serve immediately or keep in the refrigerator and serve chilled.

Notes
1. You can use any herbs of your choice instead of basil.
2. Finely chopped or sliced onion can be used in the salad.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Ginger Noodles

Ginger noodles.
Today sharing one of my most favourite and very easy to make noodles recipe.
To make this delicious noodles you can use cabbage or any vegetable of your choice. I don’t like cabbage so I didn’t use. I have used whatever vegetables I had in my pantry. Sometimes I also use broccoli and capsicum.

Its a vegetarian recipe but if you want you can add shredded and boiled chicken or scrambled egg or sliced omelette in it.
Enjoy the noodles with chilli paneer, honey chilli potatoes, chilli chicken or manchurian etc.

This post is going to be a part of A to Z challenge, a challenge initiated on Facebook Group, created by Jolly
and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter G.

Some more recipes for this challenge I have posted earlier.

Beetroot shot

Corn cottage cheese stir fry

Date walnut fudge

Eggs in poppy seeds or dim posto

Fennel oats millet cookies

To make this noodles cut the vegetables in thin slices and cook on high heat to retain the crunch of the vegetables. Be careful while boiling the noodles. Noodles shouldn’t be over cook. If you want you can also add chicken, eggs etc.

Recipe

Noodles – 150 gram

Ginger – 1 tablespoon, grated

Onion – 1 large, sliced

Garlic – 3 – 4 cloves, minced or finely chopped

Tomato 1 medium, sliced

Red Bell pepper – 1 medium, sliced

Yellow Bell pepper – 1 medium, sliced

Spring onion green – 1 – 2, chopped

Green chilli – 1 – 2, chopped

Carrot – 1 medium, thinly sliced

Vinegar – 2 tablespoon

Tomato sauce – 1 tablespoon

Schezwan sauce – 1 & 1/2 tablespoon

Soya sauce – 2 tablespoon

Chilli sauce – 1/2 tablespoon

Black pepper powder – 1/2 teaspoon

Oil – 2 tablespoon + 1 teaspoon

Method

1. Boil the noodles and 2 minutes or according to the instructions printed on the noodles packet. Add 1 teaspoon salt in the boiling water then add the noodles. Boil for 2 minutes and drain the water immediately.

2. Rinse the noodles with tap water.
Spread on a plate and toss with 1 teaspoon oil to prevent sticking.

3. Peel and chop the carrot into thin slices.
Thinly slice the red and yellow bell pepper and tomato.

4. In a bowl mix vinegar, soya sauce, tomato sauce, chilli sauce and Schezwan sauce. Keep aside.

5. Heat oil in a pan. Add sliced onion, garlic and green chilli. Fry till onion becomes translucent.

6. Add grated ginger and carrot. Fry for 2 minutes.

7. Add bell peppers, spring onion green and tomato. Saute for 1 minute.

8. Add vinegar, soya, chilli, tomato and Schezwan sauce. Mix well.

9. Now add the boiled noodles, salt and black pepper powder. Toss well.

10. If you feel difficult to toss, mix with the help of two spatula or tongs.

11. When the noodles will coated well with sauce, remove from heat.

12. Garnish with chopped spring onion green and ginger julienne.
Serve hot with chilli paneer, chilli chicken or manchurian.

Notes
1. You can use any vegetable like cabbage, broccoli florets, capsicum, beans etc.
2. Boiled and shredded chicken can be used with vegetables.
3. You can add scrambled eggs or omelette pieces in the noodles.
4. Use chilli according to your taste. If you are making it for kids then you can skip chilli and chilli sauce.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Coriander Or Cilantro Red Potatoes

Coriander or cilantro red potatoes.
A no onion garlic dry curry with small red potatoes. Its spicy and lip-smacking side dish. You can also serve it as a teatime snack. Cilantro or coriander leaves, tomato, green chilli and ginger makes it spicy and mouthwatering.

Red potatoes are not only tasty but these are also nutritious.
Red potatoes can have an enormous impact on health. There are so many methods and reasons to incorporate wholesome red potatoes into a daily diet and lifestyle.
Much of the nutritional value of a potato is found in its skin. Red potatoes are particularly healthy because of the thin, nutrient filled skins, which are loaded with fiber, B vitamins, iron and potassium.
To read more about red potatoes click here.

Recipe is very easy and simple. Boil the potatoes and cook with ground cilantro, tomato, green chilli and some spices. You have to only grind and cook with boiled red potatoes for a few minutes. Easy isn’t it 😊

Recipe

Small red potatoes – 500 gram

Cilantro or coriander leaves – 3 cup, chopped

Green chilli – 2 – 3 or to taste

Ginger – 1 inch piece

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder -1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Oil – 2 – 3 tablespoon

Salt to taste

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – a pinch

Ghee or clarified butter – 1 – 2 teaspoon, optional

Method

1. Rinse the potatoes well and boil till the potatoes becomes tender. You can peel the potatoes, I didn’t.

2. Grind cilantro, green chilli, ginger and tomatoes. Make a smooth paste.

3. Heat oil in a pan. Add cumin seeds and let them splutter.

4. Add a pinch of hing or asafoetida, boiled potatoes and salt. Fry for 2 minutes or till the potatoes start to change it’s colour.

5. Add cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.

6. Add the ground paste and mix well. Saute till the potatoes dried up completely.

7. Taste and adjust the salt if require.
Add ghee or clarified butter if using. Mix and remove from heat.

8. Garnish with chopped cilantro and lemon wedges.
Serve hot with puri, paratha or dal chawal. You can also make sandwich stuffing with leftover potatoes. Or serve as a teatime snack.

Notes

1. You can make it with any potatoes.
2. Add green chilli according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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