Sunday, September 6, 2015

Stovetop Tomato Paste

Fresh Tomatoes - I used a mix of home grown grape and cherry tomatoes
Olive Oil

Most recipes of tomato paste call for removing the skin and the seeds. Since I am using home grown cherry tomatoes here, I decided to use my vitamix blender to blend the tomatoes with the skin and seeds to make a smooth mixture.

Cook this mixture over stove top for a couple of hours over medium low heat. Stir frequently towards the end. Once most of the liquid has evaporated and the paste looks dry and starts sticking to the bottom of the pan, add olive oil. Mix well and cool completely. Store in a glass jar in the refrigerator and use as required.

Warm Cabbage Salad

Cabbage - 1/2 (half of a medium size one or a small size cabbage)
Urad Dal / Split Black Lentil - 2 tbsp. (optional)
Green chilies - 2 to 3, chopped
Cilanto - a handful, chopped
Pink Salt
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Olive Oil - 1 tbsp

Wash the whole cabbage well. Chop the leaves finely.

Heat a cast iron skillet well. Add oil and immediately add the mustard seeds, green chilies, urad dal and turmeric powder.

Now add chopped cabbage, salt and mix well. Cover and cook for 10 minutes.

Take off the cover and cook over high heat for a couple of minutes more till the cabbage starts browning at the bottom. Remove from heat, garnish with chopped cilantro and serve.