tomato sandwich

tomatoes 3 ( chopped)
onions 2 (sliced)
green chillies 2 (slit)
coriander seeds 3-4 tsp
cumin seeds 1/4 tsp
mustard seeds 1/4 tsp
curry leaves 1 tbsp
turmeric 1/4 tsp
red chillie powder 1/4 tsp
oil 3 tsp
green chutney 3 tbsp
butter 3 tbsp
sugar 1 tsp
salt to taste
bread slices



Heat oil in a pan put mustard and cumin seeds. When

they splutter add curry leaves, green chillies and fry

for a min.. Add sliced onions and fry till they turn to

pink colour. Now add turmeric, chilie powder, salt,

sugar adn fry for a min more. Then add tomatoes and

cook till the oil separates. Finally add coriander leaves

and remove from fire.Remove green chilies and curry

leaves. Apply butter and chutney to bread slice and

spread the tomato mixture on it. Cover with another

buttered slice with chutney,press a little and toast in a

sandwich toaster or on non stick pan. Serve hot with

ketchup.

tomato soup

tomatoes 4
coriander leaves 1 tsp
fried bread crumbs 6-8
corn flour 1 tbsp
pepper powder 1/4 tsp
salt to taste


Boil tomatoes in 3 cups of water.. When cooled, mash

the tomatoes in the same water or blend in a mixer

and strain the liquid. Now put this on fire and boil..when

boiling add salt and pepper. Mix cornflour in 1/4 cup of

water and add to boiling mixture stirringcontinuosly so

as not to curdle. Chek the consistency. It should not

be too thick or watery. Remove from fire and add fried

breadcrumbs and coriander leaves

tomato rasam

tomatoes 4
tuar dal 1/2 cup (boiled)
cumin seeds 2 tsp
mustard seeds 1 tsp
red chillies 2
turmeric 1/4 tsp
pepper corns 4
asafoetida a pinch
tamarind pulp 3 tbsp
curry leaves 1 tsp
coriander leaves 2 tsp
garlic 4
oil 2 tsp
sugar 1/2 tsp
salt to taste


Boil the tomatoes and tamarind pulp together. Mash the

tomaotes and strain the liquid.Add tuar dal water to this.

Powder 1 sp of cumin seeds, coriander and pepper corns

together.Heat oil in a vessel add red chillies,cumin and

mustard seeds and asafoetida. When they splutter add

the curd mixture and bring to boil..Add the rasam

powder, sugar,turmeric and salt. In the end add crushed

garlic and coriander leaves and remove from fire.

tomato kadhi

tomatoes 2 (blanched and pureed)
curd 1/2 cup
besan 2 tbsp
green chillies 2
cumin seeds 1/2 tsp
mustard seeds 1/4 tsp
red chillies 2
curry leaves 1 tbsp
coriander leaves 1 tbsp
asafoetida a pinch
turmeric 1/4 tsp
oil 1 tbsp
salt to taste

Mix the tomato puree, and besan. If its too thick add

little water and make into liquid consistency. Heat

oil in a pan add cumin seeds, mustard seeds, red chillies.

When they splutter, add asafoetida, curry leaves,

tumeric and slit green chillies. Pour the curd mixture

into this and bring it to boil. Add coriander leaves and

remove from fire. Serve hot with rice and papad.

tomato omlette

tomatoes 3
besan 1/2 cup
maida 1 tsp
onion 1 (finely chopped)
green chillie 1
ginger garlic paste 1 tsp
chillie powder 1/2 tsp
turmeric powder 1/4 tsp
garam masala 1/2 sp
cumin seeds /4 tsp
coriander leaves 3 tsp
oil 4 tbsp
butter 2 tsp
salt to taste



Puree the tomatoes and mix flour into it. Add water if its

too thick. The batter should be of pouring consistency.

Now add all ingrediens except oil and butter. Heat tava,

spread the mixture adn prepare omlettes pouring oil on

all sides and cook on both sides till golden brown colour.

Serve hot with a blob of b utter accompanied by mint

chutney, ketchup and bread slices.

tomato chutney

tomatoes 4
coconut 3 tsp (grated)
red chillie 1
onion 1 (chopped)
mustard seeds 1/8 tsp
cumin seeds 1/4 tsp
urad dal 1/4 tsp
lime juice 1 tsp
curry leaves 1 tsp
oil 4 tsp
salt to taste


Roast the grated coconut and red chillie. Grind the red

chillie, coconut and tomatoes into a fine paste. Heat oil

in a pan add musard,cumin,urad dal and curry leaves.

When they splutter add chopped onions and fry till they

are transparent. Now add tomato paste and salt and fry

till oil floats on top. Mix in lime juice and remove from

fire. This chutney can be served with rice, chapathis

and also with dosas.

tomato pickle

tomato 500 gm (chopped)
chillie powder 1 tsp
turmeric 1/4 tsp
mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
fenugreek seeds 1/4 tsp
asafoetida a pinch
urad dal 1 tsp
tamarind pulp 1 tbsp
curry leaves 1 tbsp
oil 2 tbsp
salt to taste


Roast and powder half the mustard, cumin, and

fenugreek seeds. Heat oil in a pan and add powdered

masalas, turmeric, chilli powder and asafoetida.

Add tomatoes and tamarind pulp and cook till oil

separates. Now heat the remaining oil in a pan and

fry the urad dal, mustard, cumin seeds and curry

leaves. Add this to tomato mixture and stir well.

Whe cool fill in clean bottles and store in

refrigerator.