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.


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Here’s an awesomely tasty fast food from the kitchens of South Africa. An all-time favourite in that region, Bunny Chow or Bunny as it is fondly called is made by hollowing out a loaf of bread and filling it with tongue-tickling curry. Believed to have its roots in the Durban Indian community, Bunny Chow is quite filling and a meal in its own right. It can be relished as a quick meal, or served as the main course of a larger spread. You can also try other bread-based recipes like Pav Bhaji Burger or Moyettes.
rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | with 51 amazing images. rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly is truly a versatile South Indian snack. Learn how to make South Indian rasam idli with rasam. To make rasam idli, for the rasam powder, combine the coriander seeds, dry red chillies, peppercorns, 1 tsp toovar dal, chana dal and cumin seeds in a small broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes. Keep aside to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep the rasam powder aside. Next, combine 1½ tbsp of toovar dal and 1 cup of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal mixture using a hand blender till smooth. Add the rasam powder, 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. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves. When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute. Add the coriander and mix well. Divide the rasam into 6 equal portions and keep aside. Just before serving, place 4 idlis in a serving bowl, pour a portion of hot rasam over it. Serve immediately with coconut chutney. While most people think of serving idlis with sambhar and chutney, the fact is that there are many more exciting serving options for this versatile South Indian snack. And, one such idea is to combine it with the homely South Indian rasam. Although sambhar is more well-known across the country, rasam is considered a homelier treat – and if a South Indian was in a hurry and had time to prepare just one dish, it would be rasam. This is because the rasam, due to its soupy consistency and peppy flavour is quite refreshing to have, whether like a soup, with rice, or like in this recipe of restaurant style rasam idli. For exciting rasam idly, make sure you make the rasam powder at home. Also remember to drown the idlis in really hot rasam so that the flavours will seep in the idli and it will taste superb. Make sure you pour a lot of rasam if you want a soupy dish, as the idlis tend to absorb the rasam immediately. Tips to make rasam idli. 1. You can make the rasam powder in advance and keep. 2. The tamarind pulp is very sour so if you wish you can add less. 3. Make sure the rasam is very hot before you pour it over the idlis. 4. Idlis can be made in advance and kept. Enjoy rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | with step by step photos.
Ever imagined combining rice and pasta in one dish, and that too in such an exciting form? In this unique preparation, pasta shells are stuffed with a flavourful mixture of rice, spinach and other suitable ingredients and of course, cheese, then topped with a tomato sauce, and baked to perfection with a sprinkling of cheese. The flavours and textures blend and fuse, and the Rice and Spinach Stuffed Shell Pasta is born, to the delight of all diners!
tomato cabbage and bean soup recipe | Indian cabbage and bean soup | best cabbage and bean soup | with step by step images. cabbage and bean soup with tomatoes is a veggie based soup simmered in vegetable stock with hints of black pepper powder. Learn how to make Indian cabbage and bean soup. Tangy tomatoes, crunchy cabbage and baked beans come together with an aromatic and flavourful vegetable stock to create a truly delicious and satiating Indian cabbage and bean soup. To make tomato cabbage and bean soup, first make the stock. For that combine all the ingredients in a pressure cooker along with 5 cups of water, mix gently and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Strain the water using a strainer and discard the vegetables. Keep aside. Then heat the oil in a deep non-stick pan and add the onions and sauté on a medium flame for 1 minute. Add the cabbage and sauté on a medium flame for 1 minute. Add the stock and boil on a medium flame for 5 to 7 minutes. Add the tomatoes and baked beans and boil again for 8 to 10 minutes while stirring occasionally. Add the salt and pepper and mix well. Serve hot. Have a small bowlful of this pepper-flavoured soup to kindle your appetite, or have much more to make it a meal in its own right, but always make sure you relish every mouthful of this wonderful cabbage and bean soup with tomatoes. The use of readymade baked beans makes this best cabbage and bean soup extremely attractive for kids – not only by way of its colour but by its aroma and flavour too. They are sure to enjoy it as a part of their meal. You can also gain in some vitamins like vitamin A, vitamin C and minerals like potassium by way of this tomato cabbage and bean soup. But beware the use of baked beans which is a canned product and not suitable for daily use. So enjoy its flavours occasionally. Tips for tomato cabbage and bean soup. 1. Make sure you shred the cabbage quite finely to ensure it cooks without losing the crunch and colour. You can also try other tomato soups like Mexican Tomato Soup with Cottage Cheese Balls or Garlicky Lentil and Tomato Soup. Enjoy tomato cabbage and bean soup recipe | Indian cabbage and bean soup | best cabbage and bean soup | with step by step images below.
masala mac and cheese recipe | homemade baked mac and cheese | no cream mac and cheese | cheesy masala macaroni pasta | with 20 amazing images. masala mac and cheese recipe | homemade baked mac and cheese | no cream mac and cheese | cheesy masala macaroni pasta is a yummy cheese loaded snack which no kid can resist. Learn how to make homemade baked mac and cheese. To make masala mac and cheese, heat oil in a broad non-stick pan, add the onions, ginger, and garlic and sauté on a medium flame for 2 minutes. Add the tomatoes, coriander-cumin seeds powder, chilli powder, turmeric powder and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. Combine the white sauce and ½ cup of cheese in a small non-stick pan, mix well and cook on medium flame for 1 minute, while stirring occasionally. Add the masala mixture and the macaroni, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Pour into a baking dish, sprinkle the remaining ½ cup of cheese and coriander and spread it evenly. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes. Serve hot. A dish of English origin, Mac and Cheese is one of the most popular dishes in the United Kingdom, United States and Canada! While the original version is made of cooked macaroni and a cheesy sauce, in cheesy masala macaroni pasta have given it a masaledar twist to make it more exciting. Ingredients like onions, tomatoes, ginger and garlic together with a dash of spice powders give the dish an Indian touch, widening the range of flavours and textures in homemade baked mac and cheese. The no cream mac and cheese is sure to be loved by kids and enjoyed by adults too. Make sure you serve it warm, preferably right out of the oven. You can also try other cheesy recipes like the Cheese Masala Toast Sandwich or Cheese Garlic Buns. Tips for masala mac and cheese. 1. Learn how to make the perfect white sauce at home. 2. Since the cooked macaroni, cheese and white sauce have salt, there would be no need to add salt additionally while making this recipe. However, you can taste it after adding macaroni and adjust the salt as per your requirement. Enjoy masala mac and cheese recipe | homemade baked mac and cheese | no cream mac and cheese | cheesy masala macaroni pasta | with step by step photos.
A gooey, cheesy, saucy and spicy starter with a mind-boggling flavour and texture, Stuffed Jalapenos is sure to excite anybody who takes a bite! Here, roasted jalapenos are stuffed with a creamy paneer mixture, topped with chunky salsa and cheese, and baked to perfection. The outcome is unimaginably tasty and must be experienced first-hand because no description can do justice to it. Delectably spicy and saucy, this starter does not need any accompaniments. You can also try other scrumptious stuffed treats like the Stuffed Veg Mushrooms with Paneer or Stuffed Potato Skins.
Here is a grilled starter that is sure to bowl you over with its herby notes! Grilled Cottage Cheese with Tomato and Basil Oil is a really unique treat in which an arrangement of tangy tomatoes and succulent grilled paneer is topped with a freshly prepared paneer puree and aromatic basil oil. Made of olive oil and basil, the oil has a distinct flavour and aroma, which are sure to kindle your appetite. Have this tasty starter warm and fresh. Also try your hand at making other awesome starters like Cheesy Mushrooms or Potato Nuggets.
Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | with 30 amazing images. Kathiyawadi sev tameta nu shaak recipe is a simple Gujarati sabzi ready in just 10 minutes. Learn how to make Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | Indulge in the flavors of Kathiyawadi cuisine with this simple yet delectable sev tameta nu shaak recipe. This dish combines the tanginess of tomatoes with the crunchiness of sev (crispy chickpea flour noodles). Deep-fried sev is added to give a crispy texture to the sev tameta sabzi. You can make this dhaba style sev tamatar nu shaak without onions and garlic so, even Jains can relish it. This is very common in many Gujarati households during the festival of Paryushan and a popular Paryushan recipe. This recipe is for a delicious and perfect for a quick and easy Gujarati meal. Enjoy the symphony of flavors and textures in this Kathiyawadi sev tameta nu shaak with warm rotla. Try similar Kathiyawadi recipes like Kathiyawadi adad ni dal or Gathiya sabzi. pro tips to make Kathiyawadi sev tameta nu shaak: 1. Do not make very small cubes of tomatoes, else the sabzi will become very soggy. 2. You can add jaggery to balance the tanginess of tomatoes. 3. You can make the sev tameta nu shaak and keep it ready, but add the sev just before reheating and serving. Enjoy Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | with step by step photos below.
paneer and corn burger recipe | Indian style paneer corn cheese burger | cottage cheese and corn burger kids recipe | with 46 amazing images. paneer and corn burger recipe | Indian style paneer corn cheese burger | cottage cheese and corn burger kids recipe is a magical outcome of common ingredients. Learn how to make Indian style paneer corn cheese burger. To make paneer and corn burger, first make the patty. Combine all the ingredients in a bowl and mix well. Divide the mixture into 4 equal portions and shape each portion into a 75 mm. (3”) diameter round. Dip each patty in the maida-water mixture and roll in the bread crumbs till they are evenly coated from all the sides. Heat the oil in a kadhai and deep-fry each patty till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside. Crispy lettuce, freshly sliced veggies and a cheesy corn patty—what more can you ask for in a burger! Then to make Indian style paneer corn cheese burger, cut each burger bun horizontally into two. Apply butter on both the sides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside. Place the lower half of the bun on a clean, dry surface and apply ½ tbsp of mayonnaise on each bun halves. Place an iceberg lettuce, 1 patty, 2 tomato slices and 1 onion slices and sprinkle a little salt and pepper over it. Cover with an upper half of the bun and press it lightly. Repeat steps to 5 to make 1 more burger. Serve immediately with French fries. Paneer and corn go very well together in the patty, and the coriander and chillies give them a well-deserved pep-up. You will be surprised how these common everyday ingredients in the right proportions impart immense flavour to the tikkis in Indian style paneer corn cheese burger. Paneer lovers are sure to fall in love with this cottage cheese and corn burger kids recipe with a bag of French fries. You can further add on a refreshing drink like pineapple masala drink. With its attractive hue and chatpata flavour, it is sure to appeal to all. You can also try other Paneer Based Snacks like Paneer Parcels or Aloo and Paneer Roll. Tips to make paneer and corn burger. 1. Make sure you use fresh paneer for best taste. 2. Use crumbled paneer as mentioned in the recipe, mash it with your hands and do it just before using it for the patty. 3. To get the best crisp lettuce, always place the iceberg lettuce leaves in cold water atleast for 3 hours before using them. 4. Plain flour-water mixture should be of dropping consistency. Enjoy paneer and corn burger recipe | Indian style paneer corn cheese burger | cottage cheese and corn burger kids recipe | with step by step photos.
kachhe kele ke kofte recipe | kela kofta curry | Mughlai raw banana kofta curry | kachchaa kela kofta Curry | with 50 amazing images. kachhe kele ke kofte recipe is a raw banana sabzi made with kofta curry. Learn how to make kela kofta curry. The Mughlas made use of every ingredient in their cooking and in the most unusual ways. This kachhe kele ke kofte as the name suggests uses raw bananas to make the kofta. Raw banana is combined with a few basic spices and deep-fried to make wonderfully tasty kofta. These are eaten with an equally unusual gravy that is a little sweet as it makes use of honey. kela kofta curry, a must try for everyone! You can also try other kofta recipes like Nawabi Kesar Koftas or Palak Makai Kofta. Pro tips for Mughlai raw banana kofta curry. 1. Add 3 tbsp cornflour. This will help in binding the koftas. 2. Mix well with your hands. Note the mixture is sticky. 3. Grease your hands and then shape into round koftas. 4. You will need 1 1/2 cups chopped onions to make 1 cup onion pureé. Enjoy kachhe kele ke kofte recipe | kela kofta curry | Mughlai raw banana kofta curry | kachchaa kela kofta Curry | with step by step photos.
sambar rice recipe | sambar sadam | Tamil Nadu sambar sadam | with 35 amazing images. sambar rice recipe is a combination of rice, sambar, vegetables and sambar sadam masala. A traditional one-dish meal from the kitchens of Tamil Nadu, the Sambar Rice is enjoyed so much by them that it is made on special occasions as well as lazy weekends! They need no reason or occasion to make Sambar Rice – if they feel like it, they make it, end of discussion! In fact, in many households, Sambar Rice accompanied by papad and a curry of crisp, shallow-fried potatoes is a taken-for-granted Sunday menu. With loads of veggies, a tongue-tickling spice paste and cooked dal, this rice dish is deeply satisfying. A dash of tamarind gives an exciting tang to this amazing dish. Lace the Sambar Rice generously with ghee, and serve it piping hot with crisp papad. You can also serve it with Curry Leaves Chutney Powder or Fried Coconut Chutney. Learn to make sambar rice recipe | sambar sadam | Tamil Nadu sambar sadam | with step by step photos below.
sprouts sandwich recipe | healthy mixed sprouts vegetable sandwich | Indian sprouts and veg grilled sandwich | with 25 images. sprouts sandwich is a healthy Indian snack. Learn how to make sprouts and veg grilled sandwich. Toasted brown bread, lightly browned with grill marks, embraces a generous mound of vibrant mixed sprouts. Thin slices of onion peek through, adding pops of color and contrasting textures to sprouts sandwich. Here is a masaledar sprouts sandwich tuned to the desi palate! Rather than load your sandwich with cheese or butter, try filling it with a sabzi made of sprouts to boost the protein and fibre content. This sprouts sandwich is perfect for a cold morning, as it is hot and spicy with hints of various masala powders, onions, green chillies and tomatoes. Pro tips for sprouts sandwich. 1. Add 1/2 tsp black salt (sanchal). Black salt, also known as kala namak, adds a unique and complex flavor to mixed sprouts sandwiches, making it a popular ingredient in many recipes. 2. Add boiled mixed sprouts. Sprouts contain enzymes that aid digestion and are alkaline in nature. Sprouting increases the availability of protein. 3. Add boiled , peeled and mashed potatoes. Mashed potatoes add a creamy, smooth texture and a subtle sweetness. Mashed potatoes act as a natural binder, holding the sprouts and other ingredients together. Enjoy sprouts sandwich recipe | healthy mixed sprouts vegetable sandwich | Indian sprouts and veg grilled sandwich | with step by step photos.
Aromatic and flavourful roasted vegetables with white sauce is a combination that will make one drool at the very sight of it! Arranged atop pizza sauce coated Lasagne sheets, the roasted vegetables in white sauce is elevated to an even higher plane of culinary delight. Remember to serve the Lasagne immediately on preparation, with garlic bread.
Handi Biryani is absolutely superior to those made with other methods like open or pressure cooking, even though it appears to use similar ingredients. The simple process of sealing the lid with chapati dough and allowing the ingredients to cook within a covered environment makes all the difference. Basically, what happens in this process is that no moisture is lost. Water evaporates but keeps condensing inside the pot itself, so practically nothing leaves the pot – including the flavours and the aroma of the ingredients. This is what you call a pucca flavour lock! Relish this Lajjatdar Handi Biryani, allowing every spoonful to rest on your palate, and you will be able to discern the flavours of all the ingredients right from the whole spices used to flavour the rice and the tangy chana masala mixture, to the saffron and herbs used to top the layered rice. Lose yourself in the experience... You can also try other variants of biryani like Shahi Korma Biryani and Masoor Biryani .
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