Tomato Pickle

Today I am posting a recipe of a pickle which can be made with ingredients easily available at home.  There are days when you do run out of veggies or wonder what can be made in a jiffy so that you don’t have to sit and chop a whole lot of veggies or make something elaborate.  This is the time when this pickle works just fine.  This is a something that goes well with roti's or even with just rice and a simple dal (lentil preparation).  Though I wanted to put a whole lot of sweet preparations, thought why not blend in some spicy recipes too.  So this is how the recipe goes.

INGREDIENTS:

Tomatoes	5 nos
Mustard seeds	1/2 tsp
Chilli powder	1 tsp
Salt	1 tsp/ as per preference
Oil	2-3 tbsp
Asafoetida	1/4 tsp

TO POWDER:

Mustard seeds	2 tsp(heaped)
Fenugreek seeds (dry methi)	1 1/2 tsp (heaped)

METHOD:

1.       Dry roast the mustard seeds and fenugreek seeds and grind them into a fine powder.

2.       Wash and chop the tomatoes into small pieces and keep aside.

3.       In a kadai(wok) add oil and keep it on low flame.  Add mustard seeds and let them splutter.  Once they splutter add the asafoetida and the chopped tomatoes.  Mix well. 

4.       Add the chilli powder and the ground powder.  Mix well again so that all the tomatoes are coated with the chilli powder and the ground powder.

5.       Adjust salt.  And cook till the tomatoes turn soft. 

NOTES:
1.       Do not add water to the pickle while cooking or after it is done.
2.       Increase the amount of chilli powder by another 1/2 tsp if you like it more spicy.
3.       Keep the flame low all the while.
4.       Do not add more fenugreek seeds as it will turn bitter.
5.        This recipe would serve 3-4.  And can be stored in the fridge for 2 days.

Badam Peda(Almond peda)

Like I mentioned I was really busy with all the preparations for Ganesha festival.  Since I was busy with the sweets and goodie making and since it’s a post after a long gap thought why not put up a post of a sweet.  Lord Ganesha loves sweets and hence a whole lot of sweets are prepared during this time.  One of the famous being the modaks.  Which will be coming up as the next post soon.  So without further ado here goes the recipe of an easy peda which can be made in a jiffy.

INGREDIENTS:

Khoya (reduced milk mass)	1 cup /150 gms
Almond (badam)	1/8 cup (blanched and chopped into small pieces)
Sugar	1/4 cup
Mace powder	1/4 tsp
Cardamom powder	1/4 tsp
Almonds	To garnish
Saffron strands	A few

METHOD:

1.       Blanch the almonds and chop them into small pieces.  Keep just a few aside to garnish.

2.       In a non-stick kadai add the khoya and powdered sugar and keep it on low flame, stirring all the time.

3.       Keep stirring this all the while till the khoya and sugar mixture starts the leave the pan.  This should take approximately 5-10 minutes.

4.       Remove from flame.  Divide the mixture into 1/3 and 2/3 parts.  To the 1/3 part and chopped almond pieces, mix well and make small balls out of it.
5.       In the other 2/3 mixture add saffron, mace and cardamom powder.  Mix well.  Make little bigger balls than the almond mixed balls.

6.       Flatten the saffron mixed balls and fill them with the almond balls and shape them round and flatten a little or give them the shape you desire.       

7.       Garnish with slivered almonds and serve.
NOTES:
1.       I got eleven pedas, with this measurement.
2.       As an alternative you could use pistachios instead of almonds.
3.       This should be done only on low flame.

Hello everyone,

I know there's been a very long silence from my end.  Missed me and my posts;).  I would really like to apologize for the same.  The delay is not without a reason though.  With all the Ganesha festivities, I could hardly devote much time to my blog.  The festival of Ganesh Chaturti is celebrated in a big way.  What with all the sweet-meats and elaborate menu for the day.  Let me assure to you all, I have posts ready to be put up soon.  So with all the, posts coming up soon I am hoping you all will keep the love, support and good wishes coming always.  Thank you guys for all the support once.