" me n my apron "

Ingredients:
Tomatoes        -  2 sliced
Shallots           - 15 nos sliced
Dry red chillies- 1-2 no:s
Salt  as reqiured
Oil as required

Method:
Heat 1/2 tsp of oil in a pan.Saute chopped shallots.Then add crushed red chillies,tomatoes and salt .Saute again.Remove from fire and allow it to cool.
Grind the ingredients  well in a blender.Heat oil in the pan again.Add the ground puree and cook again on medium flame for few more minutes .Remove from fire and serve .

Ingredients:
Bittergourd/Pavakka    - 1 large, deseeded and sliced finely
Tomato                        - 1 small ,Chopped
Shallots                        -1 cup sliced
Garlic cloves                 -6-7 slices
Chilli powder                 -1 tsp
Turmeric powder          - 1/2 tsp
Tamarind  paste            -1 tbsp
Mustard seeds               -1/2 tsp
Curry leaves                  - a string
Oil                                 - 2tbsp
Asafoetida                     - a pinch
Fenugreek powder         - a pinch
Salt as required

Method:
Marinate the bittergourd pieces with salt and keep it for somethime.Drain the water coming from it out through a strainer.
Heat oil in a pan.Splutter mustard seeds and add curry leaves .Saute it.To this add sliced shallots,garlic and bittergourd and saute again.Add chopped tomato and saute .Now add chilli powder,turmeric powder,asafoetida and saute till  raw small goes.To this pour tamarind paste along with one cup water and allow it to boil.Now sprinkle the fenugreek powder and reduce the fire to low and cook until the gravy thickens.Serve  with rice.

Ingredients:
Tomato                          -4
Ginger and garlic paste   - a little
Green Chilli                    - 1
Pepper powder              - 1 tsp
Springonion chopped      - 2 tbsp
Cellery chopped             - 2 tbsp
Tomato ketchup             - 1/2 tbsp
Corn flour                      -  4 tbsp
Salt                                - 1 1/2 tsp
Sugar                             - 1/2 tsp
Butter                             - 1 tbsp
Fresh cream and croutons (optional)   

Method:
.Steam the four tomatoes .Allow it to cool and peel off the skin.Blend it in a blender to a puree.
.Heat a thick bottom vessel with butter.When butter melts,add chopped celery,chopped spring onion,ginger paste , garlic paste and green chilli.Saute it for some time.Add the tomato puree to this along with 5 cups of water.Allow it to boil.When it boils add tomato ketchup,salt  and pepper powder.
.Mix cornflour to 1/4 cup water and add this to the boiling tomato soup.When it starts to thicken,remove from fire
.Serve  hot with fresh cream and croutons.

Ingredients:
Basmati rice(boiled)        -2 1/2 cups
Tomato (smashed)          -2-3
Onion                             -1/2(finely chopped)
Ghee or gingely oil          -2 tbsp
Mustard seeds                - tsp
Cumin seeds                   -1/2 tsp
Cashew nuts(broken)      -1 tbsp(optional)
Chana dal                       -1 tsp
Ginger(finely chopped)    -1 tsp
Cardamom                      -1
Clove                              -1
Cinnamon sticks              -1
Green chilli(sliced in 1/2) -2
Dry chilli                         -2
Turmeric powder            -1/4 tsp
Asafoetida                      - pinch
Chili powder                   -1/4 tsp
Salt                                 - to taste
Curry/coriander leaves    - to garnish

Method:
In oil/ghee add clove, cardamom ,cinnamon sticks, mustard seeds, onion, cumin seeds, dal, cashew nuts, dry and green chilli, ginger. When they turn brown ,add the tomato paste, chili and turmeric powders, asafoetida, salt and saute it.When sauted add half glass water. When it boils add cooked rice and mix and close and keep under low flame for 5mins. Your tomato rice is ready.Garnish with curry/coriander leavesThis is a \picy variety rice. Serve hot with french fries and curd or salad.