1841 tomatoes recipes

tomatoes recipes | 4263 indian tamatar recipes |

Tomato recipe collection. Tomatoes, the most basic ingredient in any pantry, are the most used, loved and cooked with ingredient around the world. Depending on the produce, they provide some sweetness or acidity and sourness. They have a very distinct taste which is unique from all the other vegetables which is reason for it being utilized so much in different recipes all over. We hope you enjoy our collection of Tomato recipes.

Breakfast recipes using Tomatoes

Tomatoes are a superb option to whip up a quick and easy breakfast because they taste wonderful even when raw. The simplest way to go is a Tomato and cheese sandwich which only has 3 ingredients. On similar lines there is Quick tava sandwich which requires a few more ingredients and tastes even better.

The tanginess of tomatoes really shines through in Tomato upma since it is first pureed and then cooked with semolina. Finely chopped tomatoes also make a great topping on Tomato onion Uttapa, the perfect South Indian breakfast.

Tomato recipes for Lunch/Tomato recipes for dinner

Whether it be Indian food or continental, tomatoes can be found to be a key ingredient in a lot of recipes. Pasta in red sauce is classic of red, tangy gravy with garlic and onion with pasta tossed in it and is a comfort food for all. Italians love their tomatoes and that shows when you make a hearty, filling Lasagna.

Indian recipes with tomatoes are also found in abundance. The most famous Indian dishes with tomatoes would be Kadai Paneer, Vegetable Makhanwala or just a simple Tomato coconut subzi. For a more wholesome meal, Paneer bhurji, with tomatoes and masalas, can be eaten with rotis or avoid the rotis and just make Methi and tomato rice with a side of raita.

Sauce recipes made with tomatoes

A good sauce is loved by all and whether you are in India or anywhere else, the most beloved is Tomato ketchup, so why buy the market processed one when you can just make one at home! Another famous one is the Pizza sauce! Tangy, sweet, spicy and tingly, all at the same time, you will forget outside pizza and only prefer this once you make it. Pizza sauce is Italian, but a Mexican cousin of it is Salsa! It can be cooked or uncooked and eaten with almost every Mexican dish.

Ever wondered about making Idlis and dosas but never getting the chutney quite right? Add a little more zing to your regular chutney to make the Tomato Coconut chutney which is as good as any you have had at an udipi restaurant. not only sauces, you can also pre-make gravies like Makhani Gravy to save you time from further preps.

Tomato Recipes for starters and snacks

Tomatoes cook quickly and easily so most of the tomato-based foods are hassle-free and that makes them perfect for snacks. Mexican bread tartlets is one such recipe that is easy, innovative and a crowd pleaser. Speaking of Mexican, Quesadillas are such a wonderful treat stuffed with fillings of various kinds and sauces with lots of cheese.

Paneer grilled on a high flame and then served with a hot tomato sauce can be really impressive to entertain guests. But if you want to go a simpler route, a street style Dry chana dal is filling and comforting.

Tomato Recipes for Soups

Did you know that you can make soups with tomatoes that are not just Cream of Tomato soup? Adding tomatoes do any soup gives them a different flavor profile, for example in Carrot and bell pepper soup. Tomato chunks are also used in Tom yum soup, a classic Thai soup with different vegetables. An Indian version of a soup would most definitely be Rasam, a lentil based soup flavored with traditional spiced powder.

Tomato Recipes for street food

The street food of Mumbai is so rich and diverse, with snacks suitable to all palates. But one thing I have noticed is that these recipes with tomatoes are adored by everyone, without complaints and rightfully so. The most basic and famous one is the Mumbai style Sandwich or its close friend, Masala toast sandwich. The tinge of sourness in Misal pav and Sev usal is provided by this wonder ingredient and elevates the dishes a notch higher. Apart from the above, all the classic Indian chaats like Sev puri also have tomatoes which provide the freshness and juiciness to them.

We hope you enjoy the collection of Tomato recipes provided below.

Goto Page: 1 2 3 4 5  ... 16 17 18 19 20  ... 128 129 130 131 132 

tomato rasam recipe | Mysore rasam | easy rasam recipe | tomato rasam village style | tomato rasam is a daily fare for most South Indians equivalent to Sambar. Learn how to make easy rasam recipe. Here is the traditional way of making Mysore rasam, with the special spice powder, tamarind, tomatoes and dal, concluded aptly with an aromatic tempering, which is enough to bring everybody to the kitchen in a flash... To make tomato rasam, first make the rasam powder. Combine the coriander seeds, Kashmiri chillies, back peppercorn, toovar dal, chana dal and a pinch of cumin seeds and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep aside. Then pressure cook toovar dal with enough water and blend it with a hand blender. Add the prepared rasam powder into it, mix well and keep aside. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Make a tempering of hot oil and mustard seeds and curry leaves and add it to the rasam and cook for 1 minute. Add coriander and mix well and serve. Tomato rasam is to most South Indian the symbol of homely cooking. Whether a bachelor in a serviced apartment on the other end of the globe, or a family back from a holiday in the hills, or just a tired being returning from office, the aroma of Rasam boiling in the kitchen is what their hearts would yearn for. Tomato rasam village style and Medu Vada is a popular combo. You can also serve with it with a South Indian lunch of Chana Ghassi, French Beans Poriyal, Kolumbu, Mango Sasav , Ghee Rice and Paal Payasam. Tips for tomato rasam. 1. Chop the tomatoes finely for a good mouthfeel. 2. Use Kashmiri chillies for a bright red colour of the rasam powder. 3. Blend the dal very well after cooking to have a smooth rasam. Enjoy tomato rasam recipe | Mysore rasam | easy rasam recipe | tomato rasam village style | with step by step photos and video below.

paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with 27 amazing images. Rich and flavoursome, the paneer and corn curry is a sabzi worthy of a party menu. Corn and paneer are all-time favourites, which jack up the popularity of this paneer and corn sabzi instantly. paneer corn curry is flavoured with a rich and luscious paste of cashews, poppy seeds and taste-givers like ginger, onion and garlic. A wide assortment of spices also lend their magical touch to this paneer and corn sabzi, making it a rich and memorable treat. Nevertheless, although you need to prepare a paste and require quite a few ingredients, you will find the paneer corn curry is surprisingly easy and quick to make because the procedure is simple and the ingredients are all readily available. Notes on paneer and corn curry. 1. Add fresh cream. It provides a rich texture to the Paneer Corn curry recipe. If you want creamier paneer and corn curry then use more cream. If you do not like the creamy taste, then avoid adding cream. 2. Add the corn. Depending upon whether you have a corn cob or sweet corn kernels, you can choose any method from boiling the corn in a pressure cook, stove-top or microwave. The most convenient is buying fresh corn kernels from the local market when they are in season. 3. If making use of frozen cottage cheese which is firm, submerge it in hot water for 15 minutes before adding to the gravy. This improves the texture of the frozen paneer. You can also try other luxuriant subzis like the Subzi Pasanda and Subzi Ka Korma. Learn to make paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with step by step photos and video below.

I bet even the goans would not have tried making their traditional fish curry with soya instead! and it tastes just fabulous. Cooking the onions on an open flame gives it a semi-charred taste which is very unique. Moreover, straining the tomatoes after cooking them imparts a good texture and flavour to this dish.

Russian salad sandwich recipe | veg Russian salad sandwich | Indian style cold Russian salad sandwich | with 15 amazing images. Russian salad sandwich is a cold sandwich that is perfect for hot summer afternoons. Indian style cold Russian salad sandwich is made from easily mayonnaise, fresh cream, mixed vegetables, pineapple, potatoes and bread. The chopped pineapple contrasts well with the remaining ingredients and adds a crispy, tangy feel to the veg Russian salad sandwich. Use freshly-crushed black pepper. You can also try other interesting cold sandwiches like Schezwan Paneer Cold Sandwich and Paneer and Dill Sandwich. Enjoy how to make Russian salad sandwich recipe | veg Russian salad sandwich | Indian style cold Russian salad sandwich | with detailed step by step photos and video below.

paneer masala recipe | Punjabi paneer masala | dhaba style paneer masala | with 22 amazing images. Our paneer masala recipe is a Punjabi paneer masala. The desi tongue drools at the sight of Paneer Masala. This is a simple paneer masala dish where paneer is cooked in a masala paste with onions. Paneer masala is a variation to paneer butter masala. The rich hue, strong aroma and irresistible taste of this Punjabi paneer masala will make you addicted to it! The appearance, taste and mouth-feel of this sabzi are similar to what you get in restaurant style paneer masala, mainly due to the special paste used for the gravy! In mood for some restaurant style cooking? Here we have a perfect recipe to give a kick to your taste buds which is dhaba style paneer masala. This is a super quick and easy recipe to make. A succulent tomato-based gravy flavoured with an elaborate masala paste containing almost all the spices in your masala dabba together with onions, coconut, and other ingredients, plays host to cubes of soft, fresh paneer in paneer masala. Paneer absorbs the tangy flavours well, making the overall effect very enjoyable indeed. A seemingly elaborate but actually easy recipe, paneer masala is an ideal accompaniment for jeera rice. Relish this paneer masala hot and fresh, with your favourite rotis or parathas. Lachha Paratha is a perfect match. Learn to make paneer masala recipe | Punjabi paneer masala | dhaba style paneer masala | with detailed step by step recipe photos and video below.

A mouthwatering snack. Once you have tasted it, you will always ask for more.

stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe | with 29 amazing images. stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe is a perfect party style starter ready in half an hour. Learn how to make cheesy stuffed schezwan pav. To make stuffed cheesy schezuan pav, place 6 ladi pavs on a clean, dry surface and using a sharp knife make horizontal and vertical slits. Put the stuffing into each slit. Place it on an aluminium foil, brush the prepared spread evenly over it. Cover the stuffed ladi pav with the foil till it is sealed very well. Bake in a pre-heated oven at 200ºC (400ºF) for 15 minutes. Open the aluminium foil and serve immediately. Innovation at its best, this cheesy stuffed schezwan pav brings together a few ideas from Oriental and Indian cuisine to give you a snack that’s unforgettable! Spicy, cheesy and buttery, this recipe brings together a medley of textures and flavours, tasting so good that we would recommend it for parties! Ladi Pav bread is stuffed with a scrumptious filling of juicy veggies and tongue-tickling sauces, coated with a buttery-garlicky spread, sealed with foil paper and baked. This way of cooking ensures that all the flavours are locked in – and enhanced – to an extent that is sure to engulf you with joy on the first bite itself of cheese garlic pav starter recipe. Indian cheese stuffed pav is sure to win your heart with its lovely colour, irresistible cheesy and garlicky flavour. You can also try Pav Bhaji Sandwich, Ladi Pav Garlic Bread and Pav Bhaji Burger. Tips for stuffed cheesy schezuan pav. 1. When buying the ladi pavs for this recipe, make sure the six of them are joined together as it makes the preparation easier. 2. Make sure you do not cut the pav completely. Prepare ladi pav at home by following this easy recipe with images of Ladi Pav and Whole Wheat Ladi Pav. 3. Prefer to grate the processed cheese thickly. 4. While we have used only garlic, you can go really wild with the flavors for this and add other herbs, spices and seasonings like parsley, rosemary, thyme to perk up the schezwan bread. 5. Do not make the stuffing too much in advance. 6. The butter should be melted so it mixes well with the rest of the ingredients to give a smooth mixture. You can melt it in a microwave. 7. It is important to chop the spring onion greens finely so they spread easily and give a nice bite after baking. Enjoy stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe | with step by step photos.

tomato orange carrot and papaya juice recipe | papaya carrot juice | benefits of orange carrot papaya juice | healthy carrot papaya juice for skin | with 12 amazing images. tomato orange carrot and papaya juice recipe | papaya carrot juice | benefits of orange carrot papaya juice | healthy carrot papaya juice for skin is a perfect morning concoction to rejuvenate our senses and gain in some nutrients. Learn how to make healthy carrot papaya juice for skin. To make tomato orange carrot and papaya juice, combine all the ingredients along with ¾ cup of water in a mixer and blend till smooth. Strain the mixture using a strainer. Pour equal quantities of the juice into 4 individual glasses and top with 1 ice cube in each glass. Serve immediately. Health-freaks will definitely love this drink not just for its nutrients but also for its colour and taste. The fruits and vegetables used to prepare this papaya carrot juice have been carefully chosen, which is infused with sufficient vitamin A, vitamin C and digestive enzymes, to meet a daily requirement. There are more benefits of orange carrot papaya juice too! It is very satisfying and satiating and provides only 67 calories! All the fruits and veggies lend good amounts of fibre too. To retain the fibre, use a strainer with a big hole to strain the juice. Further, this healthy carrot papaya juice for skin is brimming with antioxidants like lycopene and papain which helps to remove the harmful free radicals from the body, which otherwise may damage our skin less and lead to early wrinkles before ageing. These antioxidants also help in preventing the onset of cancer. Health Tips for tomato orange carrot and papaya juice. 1. We suggest you use a high quality blender which requires no straining. This fibre is sure to keep you full for a long time. 2. Also serve this immediately upon blending as vitamin C is a volatile nutrient and some of it is lost on exposure to air. 3. If serving for weight loss, do not add the ice-cubes. Enjoy tomato orange carrot and papaya juice recipe | papaya carrot juice | benefits of orange carrot papaya juice | healthy carrot papaya juice for skin | with step by step photos.

Indian tomato soup recipe | healthy tomato soup | veg tomato soup without maida | with 14 amazing images The healthy Indian tomato soup is a perfect low-cal option for those who love a wholesome bowl of soup for meal. To make healthy Indian tomato soup, combine 4 cups of water along with tomatoes and moong dal in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes. Cool and blend. Heat the olive oil in a deep non-stick kadhai and add the tomato soup mixture, salt and pepper and bring to a boil. Your veg tomato soup without maida is ready. Tomatoes are rich in folic acid, vitamin C and moong dal provides protein. Moong dal also cuts down the sharpness of tomatoes and gives this Indian tomato soup a velvety texture. With just 1 tsp of olive oil for six servings, this veg tomato soup without maida is perfect for weight-watchers. Despite being ‘slim’, it is loaded with nutrients, especially vitamin A from the tomatoes and protein from the dal. I would like to share with you some tips to make the perfect Indian tomato soup. 1. Always use fresh red tomatoes that will help to make a nice tomato soup which is not only good in colour but amazing in taste as well without adding any readymade tomato puree or paste. 2. In a deep non-stick pan, heat the olive oil. Add the onions. This is added to add crunch if you do not wish to add you can always omit it. If you love soups that are healthy, check out our collection of healthy soups. Enjoy how to make Indian tomato soup recipe | healthy tomato soup | veg tomato soup without maida | with detailed step by step photos and video below.

Here's a spicy curry from tamilnadu that tastes best with steamed rice. The chettinad masala for this curry can even be made a week in advance and stored in air-tight bottles.

Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread | with 20 amazing images. Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread is an evergreen starter which can be served to young or old. Learn how to make Mexican rolls veg starter. To make Mexican bread rolls, make the filling first. Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously. Add the milk and cook on a medium flame for 2 minutes, while stirring continuously till no lumps remain or till the sauce turns thick. Add the corn, capsicum, cheese, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Transfer the mixture into another bowl and keep aside. Then remove the crust from all the bread slices and roll each slice with help of a rolling pin. Apply some water at the edges of a bread slice. Place ½ tbsp of the filling in the centre of the bread slice, roll it up tightly and press the edges well to seal the stuffing. Repeat steps 2 and 3 to make 10 more bread rolls. Heat the oil in a deep kadhai and deep-fry the mexican bread rolls, a few at a time, till they turn golden brown in colour from all the sides. Drain the mexican bread rolls on absorbent paper and serve immediately with tomato ketchup. Well, you would have tasted Mexican food in many forms such as tortillas and quesadillas. Here is a much simpler snack that nevertheless has an unmistakable Mexican touch to it. With its unique texture, mild flavour and captivating aroma, Mexican rolls veg starter is a fantastic culinary creation. This quick party starter features bread, deep-fried with a filling of sweet corn, capsicum and cheese bound with milk and flour, and flavoured with red chilli flakes. For all the cheese fans these rolls when served with tomato ketchup are truly irresistible. You can’t just stop at one roll! Leftover bread is best to make this Indian snacks with bread. The reason is that fresh bread is too soft and there are chances that it might tear while rolling. Serve them immediately before they turn soggy. Tips for Mexican bread rolls. 1. While making the filling, after adding milk ensure to stir it continuously to avoid lump formation. 2. While making the rolls double check to see that the roll is well sealed, otherwise it might open up during frying. 3. Bread turns to burn quickly while frying. So deep fry on a slow to medium flame and keep a close watch at it while deep frying. 4. If you wish you can use cornflour slurry to coat the rolls. This will guarantee that the bread rolls do not open while frying. Use it in the proportion of 1/4 cup cornflour in 1/2 water. Enjoy Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread | with step by step photos.

paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | with 28 amazing images Paneer pakora is a simple and easy snack. It is moist and soft on inside and crisp outside, unlike other pakora’s. paneer pakoda is made with simple and basic ingredients that are easily available in every household. We have first coated paneer in a dry powder masala which has carom seeds, chilli powder, garam masala , coriander-cumin seeds (dhania-jeera) powder, dried mango powder, (amchur)turmeric powder (haldi) and chaat masala as paneer has a bland taste. We did the process to make the dish even more flavorful and tastier. Once the paneer is coated we have dipped the flavoured paneer into the Bengal gram batter which is made with besan (bengal gram flour), chilli powder, turmeric powder (haldi), asafoetida (hing), hot oil, chopped coriander (dhania) and a pinch of baking soda. Once spiced paneer is dipped in the batter it is deep fried until it turns golden brown. Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Pakoras are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. It is a deep fried snack, basically a fritter. It is found in restaurants and also sold by food vendors on the streets. Also, It is a famous Indian street food, found all over. Pakora is made by choosing a main ingredient like onion, potato, spinach,eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. Here we have used paneer which is loved by everyone Punjabi style paneer pakora is my personal favourite out of all the pakora’s. I usually make Punjabi style paneer pakora for my father-in law and husband for evening snack, they are a big fan of paneer pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!! When making it for my kids, I sometimes cut two pieces of paneer and apply green chutney between them, add little cheese, batter coat and fry. My kids love it. Serve Paneer pakora with green chutney and tomato ketchup. Enjoy paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | detailed step by step photos and video given below.

spicy yellow moong dal recipe | healthy moong dal | Indian moong dal for weight loss | with 25 amazing images. spicy yellow moong dal recipe | healthy moong dal | Indian moong dal for weight loss is appealing though it encompasses simplicity. Learn how to make healthy moong dal. To make spicy yellow moong dal, clean, wash and soak the yellow moong dal in enough water in a deep bowl for 15 minutes. Drain and keep aside. Combine all the ingredients along with the yellow moong dal and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid and whisk well. Add ¼ cup of water, mix well and bring to boil. Serve hot. This Spicy Yellow Moong Dal is so tasty you will want to make it every day, and you can – because it is so simple and easy-to-make. Unlike traditional methods of making dal with a ghee-loaded tempering, this healthy moong dal is made without any oil and yet tastes the same. Moong Dal is a storehouse of nutrients like protein, iron and folic acid, so you can relish this dal without any guilt of putting on extra kilos and with the satisfaction of providing your body machinery with required nutrients. This Indian moong dal for weight loss is a wise choice for diabetics and heart patients too! Further the teamwork of onions and tomatoes with basic Indian spices in spicy yellow moong dal produces an excellent mix of flavours and aroma. These vegetables also lend antioxidants, which are necessary compounds to reduce inflammation in the body and keep stress at bay. Tips for spicy yellow moong dal. 1. Instead of slit green chillies and ginger paste you can also add ginger-green chilli paste. 2. If you are serving the dal later, then add water to adjust the consistency of the dal before reheating and serving. 3. This is a zero oil dal, but if you wish you can give a tempering of cumin seeds in a tsp of oil after the dal is cooked. 4. You can buy readymade garam masala or make garam masala at home. Learn how to make spicy yellow moong dal recipe | healthy moong dal | Indian moong dal for weight loss | with step by step photos.

Mysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Mysore Dosa | with 65 amazing images. This is Mumbai’s own version of Mysore masala dosa. While the traditional Mysore masala dosa features chutney-smeared dosas with a simple potato masala rolled inside it, Mumbai’s street vendors offer a more exotic version, in which crispy dosas are smeared with a sweet, spicy and tangy Mysore chutney and rolled up with a unique masala of chopped and grated veggies perked up with our very own pav bhaji masala. This gives it an absolutely peppy and ‘local’ taste, as well as an interesting mouth-feel! Very sumptuous, this snack is nothing short of a complete meal, when served with hot sambhar and fresh coconut chutney . I would like to suggest 7 tips to make the perfect Mysore masala dosa. 1. In case if you have purchased the dosa batter from the market and you find it thick, then add water as required to get a pouring consistency batter. 2. Add some sooji (rava) to get crispy brown dosas. 3. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 4. To make the Mumbai style roadside Mysore masala dosa, heat a non-stick tava. Grease it with ½ tsp of butter. Butter for greasing is used to season the tava and form a layer that helps in easy removal of the dosa after cooking. This initial greasing is done only once before making the dosas. 5. Sprinkle little water on the tava, it should sizzle immediately. If the water is not sprinkled, the excess fat will make the spreading of Mysore masala dosa very difficult. 6. Wipe the tava using a clean muslin cloth or folded tissue. This is to clean and make the tava ready for spreading the dosa batter. If there is any fat on the tava, the dosa will not spread evenly. 7. Spread the dosa batter in a circular motion using a ladle. Our website has a huge collection of over 129 dosa recipes, glance through these different types of Dosa recipes to learn more dosa varieties. Enjoy how to makeMysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Mysore Dosa | with detailed step by step photos and video below.
Goto Page: 1 2 3 4 5  ... 16 17 18 19 20  ... 128 129 130 131 132