Happy Cooking: Onion Tomato Salan....Indian Masala

Happy cooking: Onion Tomato Salan….Indian Masala



Dear friends,

There has been a gap, from the time I last posted- to the present. The reason being, I was traveling back to my residence in India from Hong Kong. I had been there to enjoy the company, hospitality of my dear ones, but, above all, to meet for the first time, my lovely newly born grand-daughter. I also got some opportunity to demonstrate my culinary skills. Without being modest, I confess was, appreciated. All that I cooked has been listed by me previously for you all.

Now, the chill in the air suggests that God willing we are going to be blessed with a good winter ahead, I am sure you would like to use the opportunity to bask in the sun as much as possible. To help you spend less time in the kitchen I will list for you a very simple, easy to cook, but, tasty quick dish for your lunch under the sunshine.

You will require, for two servings:

300 gms. big ripe red tomatoes, skinned& quartered

200 gms. onion, sliced.

03 long fresh green chilies, diced fine.

06 sprigs of fresh coriander.

06 green cardamom-seeded, powdered and coverings retained.

01” stick of cinnamon.

01 tps coriander powder, Jeera/cumin, red chilies, curry powder, turmeric powder and dry mango powder (Amchoor).

04 Tps cooking oil.

02 tps ginger garlic paste. Salt to taste.

Water.





Method



Step One

To skin the tomato make a cross incision on the back of the fruit. Plunge in the knife from the front and hold the tomato over the flame, rotating all the while. The peel will, on baking, will shrink away by itself. Remove from fire, and when it cools, remove the skin completely. Follow the same procedure on all the tomatoes.



Step Two

In a kadai/wok on low flame, pour in the oil. As it heats, put in the Jeera, green cardamom peels and fry.
When the jeera starts to turn golden put in the ginger garlic paste. Fry to golden brown. Do not burn.

On medium flame, put in the entire sliced onion and stir fry to transparent stage. Sprinkle in the green cardamom powder and put in the cinnamon stick.

As the onion starts to pink put in the turmeric powder along with the diced green chilies. Stir fry, and put in the quartered tomatoes.

First sprinkle in the red chilly powder stir and add two to three spoons of water, to help extract the red of the chilly. Adjust salt to taste.

Put in half of the fresh coriander leaves along with dry coriander powder and stir fry- add half cup of water. Cover to boil foe 01-02 minute.

Uncover, put in the rest of the masala, except half of the curry powder & adjust water to your requirement. This dish is best with only a little gravy, so ensure that the water quantity is controlled. Partially cover to cook and when the oil floats up, reduce the flame-after a minute remove from fire.

Upon serving, sprinkle curry powder and fresh coriander leaves.


Enjoy this with Paratha.


November 09