Tomato Kasundi Chutney

Ingredients

5–6 large tomatoes, about 500 g

10–15 cherry tomatoes, about 125 g

½ cup mustard oil

3 tbsp garlic, coarsely ground

1½ tbsp ginger, coarsely ground

2 green chillies, finely chopped

2 tsp mustard seeds

1 tsp fenugreek seeds

1 tsp salt

2 tsp red chilli powder

1 tbsp cumin powder

1 tsp garam masala

2 tbsp sugar

4 tbsp white vinegar  

 

Preparations

Clean the tomatoes, remove the tops and coarsely grind them.

Heat mustard oil in a pan until it reaches the smoking point. Turn off the heat and allow the oil to cool slightly.

Add mustard seeds and fenugreek seeds. Let them crackle.

Add the coarsely ground garlic, ginger and chopped green chillies. Sauté until they change colour.

Add the ground tomatoes and mix well.

Cover and cook over medium heat until the tomatoes soften, stirring every few minutes.

Once some of the excess liquid has evaporated, add salt, red chilli powder and cumin powder.

Cover and cook for another 4–5 minutes.

Add sugar, garam masala, vinegar and the cherry tomatoes.

Cook until the cherry tomatoes soften, and the oil begins to leave the sides.

Remove from the heat and serve. 

 

Important Tip-  Don’t skip heating the mustard oil to the smoking point. It helps mellow the raw sharpness of the oil and gives the kasundi its characteristic depth of flavour. 

Best with- Pakoras, samosas, cutlets, fried snacks, rice, roti or as a relish with sandwiches. 

 

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Chickpea and tomato salad with a spicy coriander and basil salsa

Ingredients

500 g chickpeas after straining from 700 g can 

200 g cherry tomatoes, halved

 

1 lime, juiced

 

Handful of coriander leaves, to serve

For the salsa

2 plum tomatoes

Small bunch of coriander leaves

Small bunch of basil

1 lime, zest

2 garlic cloves, peeled

½ red chilli, deseeded

3 tbsp olive oil

 

Preparations

Drain the chickpeas and rinse with plenty of boiling water.

For the green salsa, blitz all the ingredients apart from the olive oil with ½tsp salt and some freshly ground black pepper in a small food processor until it forms a paste. Remove the green salsa to a large mixing bowl, add the olive oil and the rinsed chickpeas, and mix well to coat.

Add the halved cherry tomatoes and lime juice to the bowl, mix well and garnish with the coriander leaves.

 

 

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Roasted tomato and herb bread

  

 Ingredients

2 cups cherry tomatoes or quartered Roma tomatoes

Optional: For enhanced tomato flavor add 1/4 cup sun-dried tomatoes in oil, drained and chopped

1 tbsp extra virgin olive oil

2 1/4 tsp instant yeast

3/4 cup lukewarm water(be sure it's not too warm)

2 tbsp honey

1 tbsp extra virgin olive oil

6 cups all-purpose flour , or more or less as needed (the amount will depend on how much liquid remains in the tomatoes after roasting and blending them)

2 tsp salt

1/4 cup chopped mixed fresh Italian herbs(e.g., rosemary, basil, marjoram, thyme, sage, dill, oregano, parsley)

Preparations

To roast the tomatoes, spread them out on an aluminum foil-covered baking sheet and toss with 1 tablespoon olive oil. Preheat the oven to 400 degrees F and roast for 10-15 minutes or until the skins of the tomatoes are collapsed and just barely beginning to brown. Puree the tomatoes in a blender and set aside.

Combine the water, yeast, honey and 1 tablespoon of olive oil. Set aside.

Combine the flour and salt in the bowl of a standing mixer. Make a well in the middle of the flour and pour in the tomatoes, the water/yeast mixture and the herbs. Stir with a wooden spoon or wooden spatula just until the ingredients are starting to come together, then attach a dough hook to the standing mixer and knead the dough for about 8 minutes on medium ("2" on a stand mixer). The dough will still be a little sticky and tacky. If it's too wet, add a little more flour until you get a workable consistency. Remove the dough from the bowl and roll into a ball.

Lightly oil a clean bowl with oil and roll the dough ball around in it. Cover loosely with plastic wrap and place in a lightly warmed oven (not too hot) for about an hour, until doubled in size. Remove the dough and place it on a flat surface. Divide it in half. Form each half into an 8-inch square about 1 inch thick. Starting at one end, roll the dough firmly into a cylinder, making sure the dough sticks to itself. Turn the dough seam-side up and pinch the seam closed. Place the dough seam-side down in a greased 9×5 inch loaf pan and gently shake the dough until all four sides touch the edges of the pan. Repeat with the other half. Cover loosely with plastic wrap and returned to a warm place until it is almost doubled in size, about 30 minutes. Preheat the oven to 350 degrees F. Boil 2 cups of water and pour it into a baking pan and place it on the bottom rack. If possible, place the loaf pans above the rack with the pan of boiling water. If not, place the boiling water in two smaller pans on either side of the loaf pans. Bake for 40-50 minutes or until the top of the bread is browned and the loaf sounds hollow when you tap on it with your knuckles. Transfer the bread to a wire rack and cool completely before slicing. Makes two 9×5 inch loaves.

 

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Roasted Tomato Bread

 

Ingredients

2 cups cherry tomatoes or quartered Roma tomatoes

Optional: For enhanced tomato flavor add 1/4 cup sun-dried tomatoes in oil, drained and chopped

1 tbsp extra virgin olive oil

2 1/4 tsp instant yeast 

3/4 cup lukewarm water(be sure it's not too warm)

2 tbsp honey

1 tbsp  extra virgin olive oil

6 cups all-purpose flour , or more or less as needed (the amount will depend on how much liquid remains in the tomatoes after roasting and blending them)

2 tsp salt

1/4 cup chopped mixed fresh Italian herbs(e.g., rosemary, basil, marjoram, thyme, sage, dill, oregano, parsley) 

 

Instructions

 To roast the tomatoes, spread them out on an aluminum foil-covered baking sheet and toss with 1 tablespoon olive oil. Preheat the oven to 400 degrees F and roast for 10-15 minutes or until the skins of the tomatoes are collapsed and just barely beginning to brown. Puree the tomatoes in a blender and set aside.

Combine the water, yeast, honey and 1 tablespoon of olive oil. Set aside.

Combine the flour and salt in the bowl of a standing mixer. Make a well in the middle of the flour and pour in the tomatoes, the water/yeast mixture and the herbs. Stir with a wooden spoon or wooden spatula just until the ingredients are starting to come together, then attach a dough hook to the standing mixer and knead the dough for about 8 minutes on medium ("2" on a stand mixer). The dough will still be a little sticky and tacky. If it's too wet, add a little more flour until you get a workable consistency. Remove the dough from the bowl and roll into a ball.

Lightly oil a clean bowl with oil and roll the dough ball around in it. Cover loosely with plastic wrap and place in a lightly warmed oven (not too hot) for about an hour, until doubled in size.  Remove the dough and place it on a flat surface. Divide it in half. Form each half into an 8-inch square about 1 inch thick. Starting at one end, roll the dough firmly into a cylinder, making sure the dough sticks to itself. Turn the dough seam-side up and pinch the seam closed. Place the dough seam-side down in a greased 9×5 inch loaf pan and gently shake the dough until all four sides touch the edges of the pan. Repeat with the other half. Cover loosely with plastic wrap and returned to a warm place until it is almost doubled in size, about 30 minutes. Preheat the oven to 350 degrees F. Boil 2 cups of water and pour it into a baking pan and place it on the bottom rack. If possible, place the loaf pans above the rack with the pan of boiling water. If not, place the boiling water in two smaller pans on either side of the loaf pans. Bake for 40-50 minutes or until the top of the bread is browned and the loaf sounds hollow when you tap on it with your knuckles. Transfer the bread to a wire rack and cool completely before slicing. Makes two 9×5 inch loaves. 

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This High-Protein Casserole Is Perfect for Mother’s Day Brunch

  

Ingredients

2 tbsp extra-virgin olive oil

1 pound / 400 gm potatoes, scrubbed and chopped 

1 large orange bell pepper, chopped 

1 medium onion, chopped 

¼ cup water

2 cups cherry tomatoes, halved 

3 medium cloves garlic, minced

1 tsp  ground pepper, divided

¾ tsp salt, divided 

12 large eggs

1 cup half-and-half 

1½ cups shredded havarti cheese, divided OR young Gouda cheese 

2 tbsp sliced fresh chives

 

Preparations

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chopped potatoes, bell pepper and onion; cook, stirring occasionally, until the potatoes are lightly charred and the pepper is softened, about 10 minutes. Reduce heat to medium-low. Add ¼ cup water and cover with a tight-fitting lid. Cook, undisturbed, until the potatoes are fork-tender, about 3 minutes. Stir in halved tomatoes, minced garlic, ½ teaspoon pepper and ¼ teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool slightly, about 4 minutes.

Meanwhile, whisk 12 eggs, 1 cup half-and-half and the remaining ½ teaspoon each pepper and salt in a large bowl until smooth.

Transfer the vegetable mixture to the prepared baking dish; spread in an even layer. Sprinkle with ¾ cup cheese. Pour the egg mixture over the vegetables and gently stir to combine. Sprinkle with the remaining ¾ cup cheese. Cover tightly with foil and bake until the eggs are set around the edges, about 45 minutes. Carefully remove the foil and continue baking until the center is set, about 15 minutes more. Sprinkle with 2 tablespoons chives.

 

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Roasted Veggies with Halloumi & Chickpeas

 

Ingredients

6 tbsp extra-virgin olive oil

 2 tsp coriander pdr

 2 tsp dried oregano

 1½tsp smoked paprika

 ½tsp cracked black pepper 

 1(15-ounce) canno-salt-added chickpeas, rinsed and patted dry

 6ounces halloumi cheese OR paneer/ Feta cheese cubed (½-inch; about 1½cups)

1smallred onion, cut into 8wedges

 1mediumzucchini, cut into 1-inch pieces (about 2cups)

2 cups cherry tomatoes

1 small yellow bell pepper, coarsely chopped (about ½cup)

¼ tsp salt plus ⅛tsp, divided 

¾ cup whole-milk plain strained (Greek-style) yogurt

1tbsp finely chopped fresh mint, plus more for garnish

1 medium clove garlic, grated (about ½ tsp) 

 

Preparations

Preheat oven to 425°F with a rack in lower third position. Stir 6 tablespoons oil, 2 teaspoons coriander, 2 teaspoons oregano, 1½ teaspoons paprika and ½ teaspoon cracked pepper together in a small bowl. Toss dried chickpeas, cubed halloumi and onion wedges with 1½ tablespoons of the oil mixture on a large rimmed baking sheet until evenly coated; spread in an even layer. Roast until the cheese is browned and the chickpeas are starting to crisp, about 12 minutes. Stir and spread into an even layer.

Combine zucchini pieces, 2 cups tomatoes, chopped bell pepper, and 1½ tablespoons oil mixture in a medium bowl; toss to coat. Spoon evenly over the chickpea mixture on the baking sheet. Roast until the vegetables are tender, about 10 minutes. Sprinkle with ¼ teaspoon salt.

Meanwhile, stir ¾ cup yogurt, 1 tablespoon mint, the grated garlic, 1½ tablespoons oil mixture and the remaining ⅛ teaspoon salt together in a small bowl. Spread the yogurt mixture evenly over 4 plates, then top with the chickpea mixture. Drizzle with the remaining 1½ tablespoons oil mixture. Garnish with additional mint, if desired.

 

 

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Loaded Chopped Taco Salad Bowl

  

 Ingredients

¼ cup extra-virgin olive oil

3 tbsp lime juice

1 tbsp apple cider vinegar

½ tsp salt

1 medium clove garlic, grated

2 medium heads romaine lettuce, shredded

2 (15-ounce) cans no-salt-added black beans, rinsed

1 small orange bell pepper, diced

1 small yellow bell pepper, diced

1 cup crumbled cotija cheese

1 cup chopped cherry tomatoes

½ cup thawed frozen fire-roasted corn

¼ cup chopped pickled red onions

¼ cup finely chopped fresh cilantro leaves and tender stems

1 medium jalapeño pepper, seeded and minced

2 cups unsalted tortilla chips

 

Preparations

Combine ¼ cup oil, 3 tablespoons lime juice, 1 tablespoon vinegar, ½ teaspoon salt and the grated garlic in a large bowl; whisk well.

Add shredded lettuce, rinsed beans, diced orange and yellow peppers, 1 cup cotija, 1 cup tomatoes, ½ cup corn, ¼ cup pickled onions, ¼ cup cilantro and the minced jalapeño to the bowl with the dressing; toss until evenly coated. Serve with 2 cups tortilla chips.

 

 

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Cold Avocado Pasta

 

Swap heavy sauces for a light avocado-based dressing. Blend avocado with garlic, lemon juice, olive oil, and a little pasta water to create a creamy sauce. Toss it with boiled pasta and chill it for a refreshing summer meal. Add sweet corn, cherry tomatoes, or grilled veggies for more texture. 

 

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Avocado Cucumber Salad

This no-cook salad is a summer lifesaver. Toss diced avocado with chopped cucumber, onions, and cherry tomatoes. Add a dressing of lemon juice, olive oil, salt, and pepper. It’s hydrating, crunchy, and light. You can even add boiled chickpeas for extra protein.These ingredients you can add as per your taste and the number of people to whom you want to serve. In case you're making for yourself, then the remaining avocado sprinkle with lemon juice and a slice of onion, store in an airtight container in the fridge. In case you don't have boiled chickpeas, if you've boiled red/white beans or cooked whole green moong, or moong sprouts,you can add that. In case you want more crunch add some coarsely powdered peanuts last before serving.

 

 

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Chickpea & Quinoa Grain Bowl

  

Ingredients

1 cup cooked quinoa

⅓ cup canned chickpeas, rinsed and drained

½ cup cucumber slices

½ cup cherry tomatoes, halved

¼  avocado, diced 

3 tbsp hummus

1 tbsp finely chopped roasted red pepper

1 tbsp lemon juice

1 tbsp water, plus more if desired

1 tsp chopped fresh coriander leaves

Salt and pepper to taste 

 

Preparations

Arrange quinoa, chickpeas, cucumbers, tomatoes and avocado in a wide bowl.

Stir hummus, roasted red pepper, lemon juice and water in a bowl. Add more water to reach desired consistency for dressing. Add parsley, salt and pepper and stir to combine. Serve with the grain bowl. 

 

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