Lunch Plate

Lunch Plate

Boiled rice
Sprouted green chick pea (Chholia)
Urad Dal
Tomato Chutney (Hot, Sweet & sour)
Boiled Beet with lemon & salt
Cucomber
Tomato
Orange slices
Melon
Recipe for: Tomato Chutney (Hot, Sweet & sour)Sweet  Sour  Hot Tomato Chutney

6-8 large, ripe tomatoes

½ cup chopped onion

1 Tbsp. fresh ginger, peeled finely cut and pressed

1 tspn. chopped green chillies.

4 cloves garlic, crushed or cut

1 tsp. chili powder/flakes

2 pinches turmeric powder

½ tspn. cumin seeds

1 pinch Hing (asafetida)

1 tblspns. cooiking oil

2 Tbsp. sugar or jaggery

1 Tbsp.vinegar, lemon juice or tamarind pulp

½ tspn crushed whole black pepper
Salt to taste.

2 tblspns. coriander leaves chopped with tender stems.

Bring large pot of water to boil. Add tomatoes and cook 10-15 minutes or microwave for 6-7 minutes, or until skin begins to peel. Drain. When cool enough to handle, remove skin and place tomatoes in a medium saucepan and mash them coarsely (bit paste and small pieces)

Heat a Pan. Add oil, garlic and cumin, Brown them. Add onion light golden brown it. Add chili powder, turmeric powder, Hing, ginger, green chillies, black pepper. Cook for little while. Add the rest of the ingredients along with Tomato paste, leaving coriander to be added later.Cook for 12-14 minutes. Add Coriander leaves.

 Serve hot or cold. Store excess in glass jars in refrigerator. Frig life for  6-8 days.

Note: Quantity of sugar, chili powder & green chilies may be altered to your taste. It should be balanced sweet sour and hot

Recipe for Urad Dal: