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Showing posts with label Tomato Kasundi. Show all posts
Showing posts with label Tomato Kasundi. Show all posts

Friday, January 16, 2015

Pasta with Kasundi Sauce (Low-calorie snacking !!)

Pasta and Kasundi ?? Whoever would have thought of such an unlikely pairing !! But let me tell you that it works incredibly well on my Indian taste buds. And even before you ask me why I thought of the combination, let me remind you that I have been looking forward to maintaining a healthier lifestyle from this year. That translates into cutting down of fattening food like cheese. Moreover, it being so cold these days, I wanted something hot and spicy to warm me up.

While I could have gone with a regular Marinara sauce, It felt like too much effort. Moreover, the flavors are heavier as compared to this recipe. Since I already had a bottle of tomato Kasundi (recipe at the bottom of this post) sitting in my fridge, it hardly took any time. The trick is to balance the flavors of the fresh tomatoes and the kasundi so that neither one dominates. And yeah, do not forget the peppers. I used the spicy Guntur variety which I personally prefer as compared to the Jalapenos and Habaneros. We do have a lot of good native varieties of peppers/chillis in India which are just waiting to be discovered. And they turn out to be quite economical as compared to the imported varieties.

Read on for the lip-smacking recipe -

Preparation Time - 15-18 mins

Ingredients -

  • 1 1/2 cup pasta (chifferi rigata)
  • 1 large fresh tomato ( chopped into small pieces )
  • 2 garlic cloves
  • 1 red chili pepper (Guntur variety)
  • 1 tbsp coriander roots (finely chopped)
  • 1 tsp coriander leaves (finely chopped)
  • 1 tsp tomato kasundi (adjust as per preference)
  • 1 tsp vegetable oil
  • salt

Cooking - Heat water in a large saucepan. Once it gets to a boil, add enough salt so that it tastes quite salty (almost like sea water). Throw in the pasta and cook on medium to high flame till al-dente (cooked yet firm). Retain 1 cup of the pasta water and drain the rest.

Dissolve the kasundi in 2 to3 tbsp of pasta water.

Heat the oil in a wok. Add the chopped garlic, red chili and coriander roots. Fry till the garlic turns golden. Add the chopped tomatoes and cover with a lid for 30 seconds. Once the tomatoes get a little soft (but still chunky), add the cooked pasta along with the kasundi. Sprinkle some more pasta water if it gets too dry. Cook for 1-2 mins before removing from flame.

Garnish with fresh coriander leaves and serve immediately.

Note - Click here for the recipe of Tomato Kasundi. Adjust the amount of pepper as per preference. 

Saturday, September 6, 2014

Tomato Kasundi

When I first heard about it on the latest season of Masterchef Australia Season 6, my salivary glands went on a overdrive. The red oozing out of the burgers was too much to resist. I decided to Google the recipe and voila....there are dozens of Tomato Kasundi recipes floating around in the blogosphere. And each version happened to be quite different from the other. I finally settled for my own version ( inspired by the Odia Tomato-Besara ). Though it takes some time and effort, the investment is well worth it !! This versatile sauce can be had with white rice, slathered over bread/wraps and even as a hot dip for all kinds of fritters.

While I have used mustard powder/one can just use whole mustard in the tempering. The mustard introduces a slightly bitter note along with the heat but some varieties can be quite bitter. Yellow mustard is a safe bet for folks who can not accustomed to the mustard-y taste/flavour.

Read on -

Preparation Time - 25 mins

Ingredients -

  • 5 medium sized ripe tomatoes
  • 4-5 garlic flakes
  • 1 inch fresh ginger
  • 1 tsp mustard seeds
  • a pinch of cumin powder
  • 4 tsp vinegar
  • 1 tsp red chili powder
  • 2 tsp powdered jaggery
  • 4 tbsp vegetable oil
  • 1-2 green chili 
  • salt to taste
Preparation - Grind the mustard into a fine powder.

Grate the ginger and garlic.

Put the tomatoes in boiling water for 5-6 mins. Remove and wash under running water. Peel and chop them.

Take all the ingredients (except oil) in a mixing bowl and toss together.

Cooking - Heat the oil in a wok. Add the green chili and fry till it starts to turn brown. This would release its heat and flavor into the oil.

Add the contents of the mixing bowl and allow to cook on medium heat.

Once the water evaporates and the oil starts to separate into another layer, it is done.

Allow to cool down before storing it in disinfected bottles. Stays good in the fridge up to 6 months to 1 year.

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