SET ONE
2 pounds ripe tomatoes, cut in two
3 medium onions, finely chopped
1 teaspoon red chili powder
10 whole gloves garlic, crushed
SET TWO
1/2 teaspoon shajeera
1/2 teaspoon mustard seeds
1 1/2 teaspoons cumin seeds
4 teaspoons sesame seeds
1 1/2 teaspoons coriander seeds
1 piece cinnamon stick (1 inch)
SET THREE
6 whole clove
1/3 cup oil
3 dry red chiles
Salt, to taste
Servings: 6
1. Heat Set 2 on medium for 4 minutes and then make into a fine powder. Keep aside.
2. In a pot add ingredients of Set 1, powdered Set 2 and 1/2 cup of water and cook until tomatoes and onion pieces are well cooked. Remove from heat. Let cool and later blend in a processor until smooth and then pass through a strainer. The tomato stock is ready.
3. Heat oil in a deep skillet and when oil is hot add dry red chiles and cloves. Fry for a minute on medium heat and then add above stock and salt.
4. Let cook on low heat for 15 minutes.
Notes: Stays up to a month if stored in refrigerator.
Serving Ideas: Goes well with vegetable fried rice and biryani. Usually eaten along with a dry meat curry (that is a meat curry with no sauce) and plain white rice.
Cuisine: Indian
2 pounds ripe tomatoes, cut in two
3 medium onions, finely chopped
1 teaspoon red chili powder
10 whole gloves garlic, crushed
SET TWO
1/2 teaspoon shajeera
1/2 teaspoon mustard seeds
1 1/2 teaspoons cumin seeds
4 teaspoons sesame seeds
1 1/2 teaspoons coriander seeds
1 piece cinnamon stick (1 inch)
SET THREE
6 whole clove
1/3 cup oil
3 dry red chiles
Salt, to taste
Servings: 6
1. Heat Set 2 on medium for 4 minutes and then make into a fine powder. Keep aside.
2. In a pot add ingredients of Set 1, powdered Set 2 and 1/2 cup of water and cook until tomatoes and onion pieces are well cooked. Remove from heat. Let cool and later blend in a processor until smooth and then pass through a strainer. The tomato stock is ready.
3. Heat oil in a deep skillet and when oil is hot add dry red chiles and cloves. Fry for a minute on medium heat and then add above stock and salt.
4. Let cook on low heat for 15 minutes.
Notes: Stays up to a month if stored in refrigerator.
Serving Ideas: Goes well with vegetable fried rice and biryani. Usually eaten along with a dry meat curry (that is a meat curry with no sauce) and plain white rice.
Cuisine: Indian
Last edited by a moderator:
