Tomato & Cheese – snack recipe

tomato-snack

Well, well, well…things can be as quick and as tasty as this one. You have to make it to believe. Another of Maya’s magic. Check it out…

Cherry tomatoes – 10 nos (slightly bigger size)

Basil leaves – 20 nos

Mozarella cheese cubes – 20 nos

salt and pepper for seasoning

  1. Cut tomatoes into half
  2. Sprinkle salt and pepper
  3. On every half arrange a basil leaf and mozerella and stick it together with the help of a toothpick
  4. Sserve as snacks with drinks or just generally!

And doesn’t it look gorgeous with all the bright and lovely colors? I give this recipe 10/10! Do let me know how you liked it? I am sure even Maya would want to know 🙂

Till next time…happy cooking!

Meet Maya…an ex journalist and a freelancer who loves cooking and in style!

maya

Coconut chutney with tomato and chili recipe

coconut-chutney-with-tomato

Who doesn’t like variety? I am one person who gets bored easily and needs variety to keep it interesting. I have already shared with you the standard version of coconut chutney recipe with you already. Here’s another take on it and tastes delicious.

Desiccated coconut – ½ portion
Tomato – 1 no
Red chili – 2-3 nos
Fennel – ¼ tsp
Oil – 2 tsp
Mustard seeds – 1 tsp
Curry leave – 3-4 nos
Salt to taste

  1. In a wok heat 1 tsp oil and add tomato, fennel, 2 red chili and fry well and take off the burner
  2. Now add desiccated coconut and fry in the existing heat.
  3. Cool mixture and grind to a smooth paste
  4. In the same wok heat 1 tsp oil an add mustard seeds, 1 red chili, curry leaves and take off the burner and add it to the ground chutney
  5. Serve coconut chutney with idli or dosa

Till next time….happy cooking!

Tomato Rice Recipe

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Reminds me of my school days. Due to the sheer simplicity of its recipe and less messiness, tomato rice used to find its way into my tiffin box quite often. It also was a regular entry in our menus for family picnics and long train journeys. Its so simple and yet so tasty. Btw, if you have leftover rice from last night’s dinner, you know what to do with it 😉

Rice – 1 cup

Oil – 1 tbsp
Mustard seeds – 2 tsp
Urad daal (white lentils) – 1 tsp
Red chili – 2 Nos
Green Chili – 2 nos (finely chopped)
Cashew – 4-5 broken in small pieces (optional)
Curry leaves – 1 sprig
Onion – 1 no big (finely chopped)
Tomato – 2 nos big (finely chopped)
Ginger-garlic paste – ¼ tsp
Turmeric – 1 pinch
Coriander powder – ¼ tsp
Chilli powder – ½ – ¾ tsp
Fennel powder – ¼ tsp
Salt to taste

1.    Parboil rice. (Shouldn’t be overcooked)
2.    Heat oil in a pan and add mustard seeds
3.    Wait for it to splutter
4.    Now add Urad dal, red chilli, green chilli, onion, tomato, mix well.
5.    Add ginger-garlic paste, chilli powder, turmeric, coriander and fennel powder, stir. Add curry leaves
6.    Add to cooked rice and mix lightly
7.    Add salt and stir gently
8.    Garnish with coriander leaves and fried cashew.

Tasty…isn’t? Do let me know how you found the Tomato rice recipe 🙂

Till tomorrow…happy cooking!