TOMATO THOKKU

Ingredients:

8-10 ripe medium tomatoes, chopped or pureed
2 tsp mustard seeds
2 tsp red chilli powder (or to taste)
1/2 tsp asafoetida powder
1/4 tsp fenugreek seeds, powdered (optional)
1/2 tsp turmeric powder
1 tsp coriander seeds, powdered
5-6 curry leaves
Salt to taste
2 tbsp oil

Method:

1. Heat the oil in a wide pan. Add the mustard seeds, cover, and let them pop - then put in the various powders, curry leaves and fry for 15-20 seconds on high.

2. Lower the heat and add the chopped/pureed tomatoes. Stir well to mix.

3. Bring the heat up to medium-high and cover the pan. Let the tomatoes cook in their own juices till they soften and break down.

4. Once the tomatoes are soft, take the lid off and let it cook, stirring occasionally, till the liquid evaporates and the sauce reduces to a thick paste.

5. Let the thokku cool, then store in a clean airtight jar in the refrigerator.

Raw Papaya Chutney

Ingredients:
grated raw papaya - 2 cups
green chillies - 7
garlic flakes - 4
oil for frying
grated fresh coconut - 1 cup
turmeric powder - 1/4 tsp
salt as required
cumin seeds - 1/2 tsp
mustard seeds - 1/4 tsp
curry leaves - few

Method:
1. Grind green chillies, garlic, cumin seeds and coconut together to smooth paste.
2. Heat oil in kadai, add mustard seeds, curry leaves and then grated papaya.
3. Fry well till raw smell is lost. Add little water, close with lid and cook till moisture is absordbed.
4. Add ground paste and cook in medium flame for few minutes. Remove from fire.

Raw Papaya Soup

Ingredients:
Onion - 1
Chopped raw papaya pieces - 1 cup
Carrot - 1 (dice finely)
Bayleaf - 1
Grated cheese - 1 tbl sp
Butter - 1 tbl sp
Salt and pepper - as required

For spice bag:
Ginger - 1/2 inch piece
Cumin seeds - 1/2 tsp

Crush the above ingredients coarsely and tie in a clean muslin cloth.

Method:
1. Heat pressure pan (or) cooker with butter.
2. When it melts add bayleaf and chopped onion.
3. Fry for one (or) two minutes in reduced flame.
4. Add chopped carrot and papaya pieces.
5. Fry in medium flame for another two minutes.
6. Pour just enough water to cover the pieces. Add spice bag and close the lid.
7. Pressure cook in reduced flame till first whistle.
8. Cool down, discard the spice bag and grind the pieces to smooth paste in a mixie.
9. Strain well and dilute with enough water.
10. Add salt, sugar and pepper as per individual taste.
11. Reheat and serve hot with finely grated cheese sprinkled on top along with bread sticks.