Homemade Tomato Purée

As soon as I got my mixer, the first thing I was glad about was that I can make my fresh Tomato Purée for my dishes. I learnt to make tomato Purée from one of my neighbors in Bangalore who went for cooking classes.

I took these pics while I was preparing Ratatouille for our Sunday lunch. Soon, I will be uploading the  ratatouille recipe too.

Ingredients
Tomatoes	2 or 3
Water	to boil

Give 1 or 2 small cuts at the bottom of the tomatoes.

Drop the tomatoes in boiling water and cook for 7-8 minutes.

Turn the tomatoes and cook them on the other side for 5 minutes.

Drain the boiling water and cool the cooked tomatoes. Peel the skin of the tomatoes and let them cool for another 10-15 minutes.

Once the tomatoes are cool, blend/grind them to a smooth paste.

If you are not using it right away, you can store it in an airtight container in fridge for almost a week.

Groundnut Chutney

When I worked in HP, it was the lunch time I enjoyed the most. Though we hardly had time to go out for lunch, we shared and ate as we worked. The best part was, the food from my Team Lead  Shalini's Lunch box. She is an excellent cook and every one of us love her Ragi dosa, Akki rotti with groundnut chutney.

I asked her for the recipe for groundnut chutney once and tried at home. It hardly came out as good as she prepares. So I tried to modify it to taste better and finally narrowed it to a simple recipe which really tastes yummy. Thanks for the recipe Shalini. :)

Nutritional Information  (Approx)			(per serving)
Energy	140		Calories
Fat	18		%
Carbohydrate	2		%
Dietary Fiber	10		%
Sodium	8		%
Vitamin A	2		%
Vitamin C	1		%
Calcium	3		%
Iron	6		%
Protein	6.4		Grams
Sugar	2.3		Grams

Ingredients
Groundnuts/peanuts	2 cups
Red chillies	6 or 7
Coriander leaves	1/2 cup
Garlic cloves	4
Tamarind	1/2 lemon size
Salt	to taste

Heat a frying pan and add Groundnuts/peanuts. Fry for 5 minutes and keep it aside.

In the same pan, fry red chillies for 2 minutes.

Let Groundnuts and red chillies cool down.

Grind all the ingredients, adjust salt if required. Serve with Dosa or idli.