Tomato Chaat

Tomato Chaat.

This is a simple and easy tomato chaat without any chaat chutneys. Puffed rice is mixed with sev and other powdered spices. Tomato is thickly sliced and topped with chaat masala which is later layered with the prepared puffed rice mixture. This chaat is served immediately.
Makes: around 7 slices of Tomato Chaat.

Ingredients:

Tomato 2
Onion 1 Small
Carrot 1/2 Small
Puffed Rice 1 Cup
Fine Sev 1/4 Cup
Roasted Peanuts 10
Red Chile Powder 1/2 tsp
Cumin Powder 1/4 tsp
Chaat Masala 1/4 tsp
Salt to taste
Oil 1/4 tsp

Method of preparation:

Wash and thickly slice the tomato.
Peel and finely chop onion.
Peel, wash and grate the carrot.
In a mixing bowl, mix together puffed rice, onion, carrot, sev, roasted peanuts, cumin powder, red chile powder, oil and salt.

Arrange tomato slices on a plate, sprinkle little bit of salt and chaat masala on each tomato slice.
Layer each tomato slice with a tbsp or more of puffed rice mixture.
Sprinkle chaat masala on each slice and serve tomato chaat immediately.
Notes: Make sure to serve tomato chaat immediately, else it becomes soggy.

Suggestions: If the chaat is not spicy enough, you can also add little bit of green chuntey.
Variations: You can also add herbs like cilantro to the puffed rice mixture. Lemon juice can also be added at last second for sourness.
Other Names: Quick Tomato chaat.

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Tomato Saar

Tomato Rasam.

Tomato rasam is a spicy soup having a particular blend of spices as rasam powder. Tomatoes are boiled and pureed. Rasam powder is added to the pureed tomatoes and boiled down for flavor. Finally tomato saar is tempered with freshly crushed garlic and cumin seeds.
Makes: around 2 Cups of Tomato Saar.

Ingredients:

Tomatoes 3 Medium
Rasam Powder 3/4 tbsp
Garlic 3 cloves
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a big Pinch
Curry Leaves 6
Oil 2 tsps

Method of preparation:

Peel and roughly chop garlic cloves.
Lightly crush garlic cloves and cumin seeds together.

Wash thoroughly and pierce the tomato multiple times.
Heat a cup or more of water in a sauce pot, add tomatoes.
Boil till tomatoes turn soft.
Using a hand blender, blend the tomatoes into smooth puree.

In the same sauce pot having the tomato puree, add rasam powder, turmeric powder and salt.
Add some water according to the consistency dersired and boil the tomato rasam for 5 – 10 minutes.

Heat oil in a pan, add crushed garlic and cumin seeds along with all other talimpu ingredients.
When mustard seeds almost stop spluttering, add this to the above rasam pot.
Boil the rasam for one last time and remove from heat.
Serve tomato saar with steamed plain rice and dollop of ghee.
Notes: Don’t boil the rasam for long after adding the tempering.

Suggestions: If the rasam is too thick, dilute the rasam by adding half a cup of water and boiling it for 5 more minutes. Make sure to adjust the amount of rasam powder according to the preference.
Variations: You can also add a tiny bit of tamarind to the rasam while its boiling. For more flavor, add curry leaves along with rasam powder instead of adding them in tempering.
Other Names: Tomato Saar, Tomato Rasam.

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