Tomato Omelet

Ingredients:

3/4 cup besan

1/2 cup wheat flour(optional)

2 tbl rava

3/4 cup tomato (chopped)

1/2 cup onion (chopped)

1/2 tea cumin seeds

1/2 tea ginger (chopped)

1 tea chili powder or 2-3 green chilies (chopped)

1/2 tea coriander powder(optional)

1/2 tea cumin powder(optional)

4 strands coriander leaves (chopped)

1 pinch turmeric powder

Oil/ghee

Salt to taste

Method:

Mix all the ingredients except oil/ghee with water to get to dosa batter consistency.

Heat tava(nonstick), spread the batter into thin omelets. Drizzle some oil/ghee on top. Turn the omelet upside down and fry on other side.

Serve hot with tomato ketchup or green coriander chutney.

Tomato Pickle

Ingredients:

3 large red tomatoes

4 green chillies

Salt to taste

Method:

Boil and peel tomatoes and mash roughly. Grind the green chillies and salt in a mortar and pestle.

Mix well with the tomato paste and serve with fried or steamed momos.

Tomato Soup

Ingredients:

1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped 

2 tbsp of Olive Oil 

1 Onion chopped 

1 Clove of garlic crushed 

1 Small red pepper chopped (optional) 

2 oz of tomato paste 

1/4 cup of Basil

Method:

Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft. Add the tomato and cook another 10 minutes. Add the tomato paste, salt and pepper to taste. Cover and let simmer for 15 minutes. Allow to cool slightly and put the mixture in a blender until it is smooth. Return to the pan and heat gradually. Add the fresh basil to the tomato soup, cook 2 minutes and serve.

Tomatoche saar

Ingredients:

4 medium sized ripe (red) tomatoes

2-3 garlic cloves,

1 small piece ginger,

3-4 green chilies (vary the amount as per the taste),

4-5 curry leaves,

chopped coriander leaves,

1 tsp cumin seeds,

1 tsp turmeric powder,

1/4 tsp asafoetida

salt to taste

2-3 tsp ghee

1 tsp sugar

Method:

Boil tomatoes till soft (Microwave is useful for this). Remove the shells and purée tomatoes in a grinder. Add water to this purée as per the desired consistency. Also add salt and sugar and let it boil over medium heat.Make a paste of green chilies, garlic and ginger.Now, heat another small pan. Add 2-3 tsp ghee. When the ghee is heated, add cumin seeds, asafoetida, turmeric powder, curry leaves and chili-ginger-garlic paste. This is 'tempering' (also called phodni in Marathi) for the saar.When tomato purée starts boiling, pour the hot tempering over it. Stir well and simmer for 5 minutes.Garnish with lots of coriander leaves and serve hot with rice.

Note: 

To thicken the saar, add 1 tsp rice flour or 1 tsp all purpose flour or 1 small grated boiled potato and again bring it to a boil.