1840 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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restaurant style palak paneer recipe | healthy palak paneer | cottage cheese and spinach curry | with 34 amazing images. Palak Paneer, an evergreen delicacy from North India, is perhaps one of the most interesting ways to include spinach in your meal. restaurant style palak paneer features in many Indian restaurant menus, as it goes well with most Indian breads like Tandoori Naan or Roti. The highlight of this restaurant style palak paneer recipe is the flavour-packed palak gravy, which works effectively not just with paneer but also with potatoes or koftas. Also restaurant style palak paneer tends to use a lot more cream than homemade palak paneer. You can make a variant of this restaurant style palak paneer recipe with garlic (Lehsuni Paneer Palak Subzi) if you want a peppier flavour. To make the restaurant style palak paneer recipe, blanch the spinach in a vessel full of boiling water for 2 to 3 minutes. Drain, refresh with cold water. Blend in a mixer to a smooth purée and keep aside. Heat the oil and butter in a kadhai , add the ginger, garlic and tomatoes and sauté on a medium flame for 1 to 2 minutes. Add the prepared onion-cashew and cook on a medium flame for 3 to 4 minutes. Add the spinach purée, ¾ cup of water, salt and cook on a medium flame for 1 minute. Add the dried fenugreek leaves, punjabi garam masala, sugar and cook on a medium flame for 3 minutes. Add the paneer cubes and cream and cook on a medium flame for 2-3 minutes. Serve the restaurant style palak paneer hot. See why we think this is a healthy palak paneer sabzi. Spinach is loaded with iron and fibre, while paneer is rich in protein. This makes it a nice recipe to include in your everyday cookbook. If you are on weight loss, then cut the cream and use low fat paneer in the recipe. You can cook an array of dishes with this palak paneer recipe, such as the Palak Paneer Toast, Palak-Paneer-Roti and Palak Paneer Rice. You can even stuff cottage cheese and spinach curry into crisp, golden dosa to make Palak Paneer Dosa one of Mumbai’s favourite street foods. With so many options at hand, there is no excuse to not include palak frequently in your diet! Enjoy how to make restaurant style palak paneer recipe | healthy palak paneer | cottage cheese and spinach curry | with detailed step by step photos below.
oats and poha sukha bhel recipe | oats sukha bhel | oats bhel | healthy bhel | with 19 amazing images. oats and poha sukha bhel is a healthier version than Sukha Bhel as this healthy recipe has no aloo, sev and deep fried chana dal and is made with oats. You can make the sukha chutney is advance, keep the dry ingredients also ready, and toss it up any time you feel like. oats sukha bhel is a healthier version of the traditional recipe, made by reducing the quantity of puffed rice and adding more of oats and beaten rice, which are not only full of iron and fibre but also low in glycemic index, which helps maintain proper blood glucose levels. I usually roast the oats, puffed rice and beaten rice together and store it in an air-tight container so the process of preparing it gets quicker and easier! We recreate the same wonderful experience in a healthier way, for kids to enjoy as an after school treat. Oats and poha are roasted till crisp and perked up with crunchy peanuts, tongue-tickling chutneys and juicy veggies. Do not forget to add a dash of lemon juice as it is instrumental in boosting the flavours of the oats bhel. Also, you can make the sukha chutney in advance and store it in the refrigerator! You can also add more interesting ingredients like pomegranate or other chopped fruits and veggies to the oats sukha bhel for added taste and nutrition. Learn to make oats and poha sukha bhel recipe | oats sukha bhel | oats bhel | healthy bhel | with detailed step by step recipe photos and video below.
whole masoor and chawli soup recipe | cow peas leaves dal soup | healthy dal amaranth leaves soup | with 25 amazing images. whole masoor and chawli soup recipe is an Indian soup that’s packed with nourishment and flavour. Learn how to make healthy dal amaranth leaves soup. whole masoor and chawli leaves soup is a delicious and nutritious soup made with whole masoor lentils (whole red lentils), chawli leaves (black-eyed pea leaves), and other spices. It is a thick and hearty soup that is perfect for a cold day or for a quick and easy lunch or dinner. Tired of making run-of-the-mill soups with dal and vegetables? whole masoor and chawli soup is an off-beat option prepared with iron rich whole masoor and chawli. Chawli leaves (cow pea leaves also known as amaranth leaves) is an extremely healthy iron rich green leafy vegetable but most people wonder how to prepare it such that it appeals to the whole family. This is a good way out. While making the whole masoor and chawli Soup, the mixture is not strained at all, so we get a creamy, healthy and fibre-rich soup. Rich in iron, this soup helps build haemoglobin levels and is a good option for those with anaemia too. To make whole masoor and chawli soup, combine the whole masoor, chawli leaves, tomatoes and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool slightly, blend the mixture in a hand mixer to a smooth purée and keep aside. Heat the olive oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes. Add the whole masoor-chawli purée, chilli powder, lemon juice, salt and ½ cup of water, mix well and bring to a boil, while stirring occasionally. Serve whole masoor and chawli soup hot with a side of crusty bread. Pro tips for cowpea leaves dal soup. 1. Blend with a hand mixer, as the large amount of water in the mixture makes it difficult to blend with a blender. 2. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. Enjoy whole masoor and chawli soup recipe | cow peas leaves dal soup | healthy dal amaranth leaves soup | with step by step photos.
dal kabila recipe | Mughlai dal kabila | tadka urad dal | with 22 amazing images. dal kabila is a mouthwatering Mughlai dal kabila made with urad dal or split black lentils this dal is tempered with whole Kashmiri red chillies that add the spiciness and colour. This dal kabila should be eaten hot as it tends to become thick and mushy when cold. Also avoid going overboard with the cream as this too will lead to the texture of the tadka urad dal turning sticky. Notes on dal kabila recipe. 1. Take a deep nonstick pan and heat some ghee in it. You can even use butter if you do not have ghee but as this is a Mughlai recipe, ghee will give a richer and better taste. 2. We also add turmeric powder, coriander powder and salt along with the other spices. While the turmeric powder gives the dal kabila its unique yellow color, it is the coriander powder that imparts flavor. 3. Switch off the flame, add the fresh cream. Fresh cream is only added after turning off the flame because if it is heated continuously, there is a chance it might curdle. This dal can be served with rice as well as with rotis or parathas. Learn to make dal kabila recipe | Mughlai dal kabila | tadka urad dal | with step by step photos and videos below.
tomato shorba recipe | tomato and coconut milk soup | healthy tomato shorba | with 20 amazing images. tomato shorba is a tangy soup made from tomatoes and coconut milk, mildly spiced with cumin seeds and green chillies. Ingredients for tomato shorba are easily available in every Indian kitchen. The addition of jaggery imparts a slight sweetness and reduces the sourness of tomatoes, making the tomato shorba soup all the more pleasing to the palate. Notes and tips to make the perfect tomato shorba. 1. To make the tomato shorba, in a deep non-stick pan, add the tomatoes. Always make use of red plump tomatoes to get a pleasant tangy flavour. 2. Strain the mixture using a strainer and keep aside. This is done so we have a smooth tomato shorba. 3. Add the besan. This gives little thickness to the soup. Let’s see why this is a healthy tomato shorba ? Coconut milk contains some amount of potassium which is beneficial for those with high blood pressure .The lauric acid present in coconut milk has a positive effect on cholesterol levels improves heart health too. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart. Tomatoes are a Pregnant women's friend and are rich in Folate or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells. Serve Indian tomato shorba hot. Learn to make tomato shorba recipe | tomato and coconut milk soup | healthy tomato shorba | with step by step photos below.
Children love finger foods… they are hep! whole wheat bread tartlets served with the all-time favourite potato is sure to rock their snack time, in a healthy way.
Kadai subzis are very famous in India and you can find one or couple of them featured in the menus of most Indian restaurants all over the world. Kadai subzis feature koftas or veggies drowned in a rich and spicy gravy. In this case, we have used a combination of mushrooms, onions and capsicums, which are sautéed and then cooked with the tongue-tickling gravy to make a really flavour-packed Kadai Mushroom Subzi. You can make the kadai gravy beforehand, and even stock some in your deep freezer, so you can whip you delectable subzis like this within minutes. When served accompanied with Butter Naan, rice and Dal Makhani it gives you the satisfaction of having had a wholesome and tasty meal.
pav sandwich recipe | how to make Mumbai style pav sandwich | masala pav sandwich Indian snack | recipe using leftover pav | with 20 amazing images. pav sandwich recipe | how to make Mumbai style pav sandwich | masala pav sandwich Indian snack | recipe using leftover pav is a famous Mumbai street food. Learn how to make Mumbai style pav sandwich. To make pav sandwich, divide the masala into 4 equal portions and keep aside. Heat 1½ tsp of butter on a non-stick tava (griddle), add ½ tsp of garlic chutney and one portion of the prepared masala and sauté on a medium flame for a few seconds. Add the coriander and mix well. Place the pav over it and cook it on a medium flame for a minute or till the masala coats the pav evenly from both the sides. Place the pav on a serving plate, stuff it with 2 potato slices, 2 tomato slices and 1 onion slice and press it gently. Repeat steps 2 to 4 to make 3 more pav sandwiches. Serve the pav sandwich immediately. A very interesting masala pav sandwich Indian snack, which is somewhere mid-way between a regular sandwich and vada pav, but as exciting as both together! Basically, it involves less work than vada pav because you do not need a vada, but it is almost as tasty because it uses garlic chutney and assorted masalas including pav bhaji and garam masalas. The choice of vegetables layered between the pav is also such that you get a balanced texture, with a bit of crunchiness and a bit of juiciness too. Coriander, as always, peps up the whole arrangement, creating a fresh burst of flavours on your palate in Mumbai style pav sandwich! If you are looking for recipes using pav bhaji masala check these out-Pav Bhaji Dhokla, Pav Bhaji, Pav Bhaji Burger, Pav Bhaji Sandwich, Pav Bhaji Fondue, Pav Bhaji Toast, Bhaji Pulao and Chat-Pata Pav. Tips for pav sandwich. 1. You can make the whole experience of this snack more homely by making ladi pav at home too. 2. You can use leftover pav for this recipe, but it should not be very stale. Such pav might break while assembling or cooking. 3. The garlic chutney can be made in advance and refrigerated. 4. Do not saute the masalas too much, else they might burn. 5. Serve this pav sandwich immediately on preparation. Enjoy pav sandwich recipe | how to make Mumbai style pav sandwich | masala pav sandwich Indian snack | recipe using leftover pav | with step by step photos.
sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambar recipe | with 30 amazing images. sambar is a hearty South Indian lentil stew simmered with vegetables, tamarind, and a unique spice blend called sambar masala. This fragrant, flavorful dish offers a symphony of textures with soft lentils, crisp vegetables, and a tangy-sweet sauce. It's a comfort food enjoyed at any time of day, often served with rice or soaked-up with fluffy appams. Like idlis and dosas, sambar is also an all-time favourite that is almost synonymous with South Indian food! From the smallest roadside hotel to the classiest Indian restaurants around the globe, ‘idli, Vada, Sambar’ is a very popular breakfast combo! So, here is how to make the perfect sambhar to match the perfect Idlis / Dosas / Appe. Loaded with vegetables and dal, this flavourful side-dish is very sumptuous and tasty, leaving no doubt about why it is so popular. You can relish it not just with the innumerable South Indian snacks and Breakfast dishes, but also with a plain bowl of hot rice topped with a dollop of ghee or laced with til oil. The best part about sambar is that, while it tastes best when hot, it is quite enjoyable even after a few hours, so it can be carried to work, or prepared in advance on a busy day. Main ingredients for sambar. toovar (arhar) dal, also known as split pigeon peas or arhar dal, is the traditional and most common lentil used in making sambar. Toor dal has a mild, slightly sweet, and nutty flavor that blends well with the complex flavors of spices and other ingredients in sambar. Sambar masala is the heart and soul of sambar, a South Indian lentil stew. This aromatic spice blend forms the flavor foundation of the dish, combining coriander seeds, cumin, fenugreek, chilies, and sometimes other spices, like black peppercorns and turmeric. It adds depth and complexity, balancing earthy lentils with the sourness of tamarind and sweetness of vegetables, while its enticing aroma whets the appetite and adds a touch of vibrant color to the stew. Pro tips for sambar. 1. Add 1 cup red pumpkin (bhopla / kaddu) cubes. red pumpkin offers a gentle sweetness that complements the savory and spicy flavors of sambar. Red pumpkin readily absorbs the flavors of the spices and herbs used in sambar, contributing to the overall flavor profile. 2. Add 1/2 cup potato cubes. When cooked, potatoes contribute to the overall creaminess and richness of the sambar, especially when they are partially mashed or left to soften in the gravy. Potatoes add a mild, natural sweetness that balances the tanginess of tamarind or tomatoes often used in sambar. 3. Add 1/2 cup drumstick pieces (each cut into 2"). Drumsticks have a mild, slightly sweet flavor that complements the other spices and vegetables in sambar without overpowering them. Drumsticks are a common and well-liked vegetable in many parts of India, including South India where sambar originates. Using them in sambar reflects the regional cuisine and preferences. Enjoy sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambar recipe | with step by step photos.
oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup | oats roasted capsicum soup is a lip-smacking soup with a burst of flavours and the goodness of nutrients. Learn how to make Indian style red capsicum soup. oats capsicum soup, flavoured with garlic, tomatoes and spices, is a brilliant start to a meal, and is sure to raise the diners’ expectations of what awaits them in the coming courses. You will be surprised that without the use of butter, cream or any other fat laden ingredients you are enjoying such a tasty and nourishing soup. This roasted bell pepper soup yields only 61 calories with 3.6 g of fibre. To make oats roasted capsicum soup, pierce each red capsicum with a fork and roast them over an open flame till they turn black. Cool, wash them and remove the skin, stem and seeds and chop them. Keep aside. Combine the tomatoes, bayleaves and garlic along with 2½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 minutes, while stirring occasionally or till the tomatoes turn soft. Discard the bayleaves. Remove from the flame and allow it to cool completely. Once cooled, combine the capsicum and tomatoes and blend in a mixer till smooth. Transfer the mixture into a deep non-stick pan, add the chilli flakes, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the roasted oats, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve immediately. Bright red and flavourful, this healthy red capsicum soup is ideal for diabetics. The addition of oats improves its fibre count which helps to lower blood glucose levels. Capsicum in Indian style red capsicum soup contains vitamin A and folic acid, an antioxidant that helps to fight the free radicals that otherwise attack healthy cells and lead to complications. Pregnant women, women with PCOS and those aiming to lose weight can include this roasted bell pepper soup in their meals. With just 10.7g of carbs, it suits those chalking down a low carb menu too! Tips for oats roasted capsicum soup. 1. Use of red capsicum is a must. They are sweet and better for soups than the green capsicum. 2. Ensure to roast the oats separately in a small pan before adding to the soup. 3. You can further flavour them with dried herbs like mixed herbs or oregano if you wish to. Enjoy oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup | with recipe below.
low calorie dal makhani recipe | low fat dal makhani | healthy low cal dal makhani | with 20 amazing images. low calorie dal makhani without cream and butter. We have made this a healthy dal makhani where the fat levels are reduced. So if you are diabetic or on weight loss then you can enjoy the low fat dal makhani recipe. low calorie dal makhani, a flavourful robust lentil preparation, is a celebrated delicacy from Punjab. Best had with the healthy makki ki roti. See why this is called a healthy low cal dal makhani recipe. Rajma and whole urad provide protein and calcium which are extremely important for maintenance of your body cells and healthy bones. Cooking the dal in tomato purée adds a little sharpness to this dish and also enriches it with folic acid and folic acid . We have done away with full fat cream and butter to make this recipe healthier. Some tips to make the perfect low calorie dal makhani recipe. 1. Cover and keep the whole urad bowl aside for overnight. It is important to soak them overnight so that they take lesser time to cook the next day. 2. Pressure cook for 6 to 7 whistles or till the dals are overcooked. Both the urad dal and rajma should melt in the mouth and should not have a bite on eating, so ensure they are very well cooked. Enjoy low calorie dal makhani recipe | low fat dal makhani | healthy low cal dal makhani with detailed step by step photos and video below.
Capsicum, stuffed with a mixed vegetable and low-fat paneer stuffing, is drowned in a generously-spiced tomato gravy to provide a flavourful boost of fibre and vitamin A. Not too much oil and no cream either, but still luscious, the Stuffed Capsicum in Tomato Gravy uses very little cornflour along with low-fat milk mixture and red pumpkin for thickening. This diabetic-friendly recipe is indeed a treat to the taste buds.
kabuli chana biryani recipe | chole biryani | veg chana biryani | healthy chole biryani | baked kabuli chana biryani | with amazing 33 images. kabuli chana biryani recipe also known as chole biryani is a unique blend of rice and pulses. Saffron-tinged rice is layered with a tongue-tickling kabuli chana gravy, covered with foil, and baked for a while till the flavours blend to make an awesome chole biryani one-dish meal. veg chana biryani is way different from the usual vegetable biryani. The healthy chole biryani is protein packed as kabuli chana are rich in protein. It’s a perfect weeknight dinner option, you need no occasion or weekend to make healthy chana biryani. Kabuli chana biryani falls under the category of one-dish meal . I cook this low calorie chole biryani frequently. It is my favourite brown rice based recipe. Brown rice combined and mixed with saffron milk and coriander, taste amazing and the mildly spiced kabuli chana gravy is finger licking good. This kabuli chana biryani is made with minimum and the most basic ingredients yet the outcome is too good and no compromise on the taste. People think biryani recipes to be long and complicated but this chole biryani is hassle free to make and is super rich in flavour. This kabuli chana biryani is so delicious that you just need to serve it with a cup of low-fat curd raita to make a tasty, healthy and satisfying meal. We have used brown rice in this kabuli chana biryani to boost the fibre content. You can go higher up the fibre path by tossing in some more chopped and boiled veggies. This will help to bring down cholesterol levels. We would also advice you to maintain a small portion size of kabuli chana biryani, because it is always better to be satisfied with small portions of your favourite foods rather than having to totally avoid them. Enjoy kabuli chana biryani recipe | chole biryani | veg chana biryani | healthy chole biryani | baked kabuli chana biryani | with detailed step by step recipe photos below.
Lovely contrasting shades of pink and yellow make the Creamy Beetroot and Corn Salad a spectacular sight. It sure catches your attention on the table! But its merits just begin with the good looks. A fabulously creamy texture and awesome flavour, achieved by dressing the salad in a mix of mayonnaise, ketchup, herbs and seasonings, ensure that the salad is a sure-shot hit with everybody.
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