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Indian Tomato Ketchup

 

Boil 2 liters of water and add 2 lbs of tomatoes for 5 minutes.

Remove skins of tomato.

Blend into a coarse puree.

Heat 2 tbsp of Sesame (Til) oil
Add 1 large pinch of hing (asofetida)
1 tspn of urad dal (optional thickner)
1 tsp of mustard seeds
1 tsp of jeera (cumin) powder
4 whole dry red chilies
2 chopped green chilies
2 inch piece freshly grated ginger
8 curry leaves
1 tsp red chili powder
1 tsp sambhar powder
salt to taste
2 tsp sugar
Fry all this on a low flame.
Add the tomato puree cook until oil leaves the side of the vessel and the mixture thickens into a chutney consistency.
Cool completely and bottle.

Rita

These are Original Recipes of the Parsi way of cooking in India. You will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest! Happy Cooking and enjoy the fruits of your labor. Rita has published several cookbooks on Amazon.com Parsi Cuisine Cookbooks by Mrs. Rita Jamshed Kapadia 1. Parsi Cuisine Manna of the 21st Century 2. Parsi Indian Kitchen 3. Vividh Vani (re-print in Gujarati) 4. Pickles, Chutney, Masala and Preserves 5. Meats, Seafoods, Desserts, Dhansak, Vegetarian Delights 6. Treasured Grandmother's Recipes: Zoroastrian Parsi Celebrations and Ceremonies

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