Description: Multipurpose tomato sauce

Multipurpose tomato sauce


·         From 10 to 15 or more tomatoes

·         Chili powder

·         2 tablespoons of cooking oil

·         1 or 2 teaspoons of whisky made of black wheat

·         1 teaspoon of methi grain

·         Some Kari leaves

·         A bit of cumin


Grind tomatoes completely in the mixer. Without being dried, everything is edible. Heat up oil in a tall and thick pot. We used an indalium pot which bore resemblance to an aluminum one. Add some whisky, cumin, Kari leaves and Methi to make flavors penetrated. Then pour the mixture into the pot carefully because they may splash all over. Stir and leave it boiled within 20-30 minutes in medium heat. It is obligatory to stir repeatedly to prevent the mixture from being burnt. After that, you will the mixture starts condensing. The image indicated how it looked like after it had condensed for 15 minutes. When it gets quite condensed, add salt and chili powder to enhance flavor. Continue cooking until oil gets separated. That’s all. Cool and put it into the fridge for use with everything.

Cherry tomato with herbs

Description: Cherry-red tomato with herbs

Cherry-red tomato with herbs


·         Approximately 25 tomatoes

·         2-3 cloves of garlic crushed

·         1 chopped onion

·         1 teaspoon of dried basil

·         1 teaspoon of cumin

·         1 teaspoon of parsley

·         1 teaspoon (or a little) of chili powder

·         1 teaspoon of fresh black pepper

·         1 tablespoon of olive oil

·         Salt


Boil the water then soak cherry tomatoes into until their colors get washed out. This may take 5-7 minutes until you feel tomato’s skin becoming detachable. Remove old water then pour cold water into tomatoes. Meanwhile, heat olive oil in a pan and add garlic plus onion then stir them all. Add chili powder, herbs, salt and pepper. We used dried herbs which were ground to enhance flavor. Add about ¼ bowl of water into the mixture, which creates a new sauce. When tomatoes get cooled, carefully peel each of them.

Some water may leak but don’t worry, you will collect and use it for the mixture of herbs. Put peeled tomatoes in a dish and spill herb-mixture all over. You’ve finished. Decorate the dish with basil if necessary.

Mini Katori Chaat

Description: Mini Katori Chaat

Mini Katori Chaat


·         Tostito’s scoops cake

·         Any vegetables and beans that you like (We used Hara Chana green soy budding)

·         Tomatoes sliced into small pieces

·         Crushed onion

·         Boiled potatoes sliced into small pieces

·         Chili powder (custom)

·         Salt (custom)

·         Crushed parsley

·         Green pepper crushed (custom)

·         Chaat Masala (I prefer Badshah)

·         Dahi (yogurt), Meethi (tamarind), chili sauce or Dhania sauce (custom)

·         Sev (custom)


Stir vegetables, beans, green soys, potatoes and additives. Pour this mixture into every single Tostito cake. Spill a little yogurt, tamarind sauce and Dhania sauce into and it’s not necessary to have all of them. In my practice, using, at least, one of them is compulsory because it makes chaat not waterless. Now, let’s enjoy your chaat!

Note: Please adjust the amount of onion, tomatoes and other ingredients according to the number of yields. It’s difficult to calculate the exact value because the dish is spicy.

Pav Bhaji

Description: Pav Bhaji

Pav Bhaji


·         6 medium-size potatoes

·         1 big onion and 1 medium-size onion sliced

·         3-4 garlic cloves sliced

·         1/4-1/2 of cabbage

·         1/4-1/2 cauliflower

·         1 medium-size Bell green pepper sliced

·         1/4-1/2 bowl of green peas

·         2 carrots

·         2-3 tomatoes sliced

·         2 sections of lemon or lime orange

·         Salt

·         Pav Bhaji Masala (I prefer the taste of Badshah which is buyable from Amazon or Indian stores)

·         1/2 bar of butter (salt-free) or 2 teaspoon of buffalo butter fluid

·         1 pack of Pav or bread

·         Parsley


Wash vegetables carefully. Chop potatoes, cauliflower, cabbage and carrot into cubes and boil them pressure-cooker until they get tender enough to be ground. In a big pan, add a little oil (or butter if you like). Add garlic, onion then stir them all. Now, add tomatoes then stir carefully again. Drop Pav Bhaji Masala in and fry them all in a few seconds before putting ground vegetables into.

Sprinkle some salt then blend. Try it and adjust the taste by adding more Pav Bhaji Masala. Finally, dust with sliced Bell pepper and green peas. If you prefer fresh green peas, add them after onion. Squeeze some lime orange juice. You can also pour over a little butter or buffalo butter fluid.

Heat the pan then add butter/fluid then fry in a few seconds until your dish gets yellow-brown. Turn it over and do similarly. When finished, Bhaji is used with sliced onion, parsley plus some lime orange juice with Pav.


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