TOMATO LEAVES CHUTNEY

The taste of the tomato leaves, whether as a puree, sauce or paste is quite different from sauces Chutney and puree.

The tomato leaves are extremely fragrant. Whenever I hold a leaf just start crushing after crushing it I really enjoying the fragrance .
The beautiful smell of the leaf give me an idea of what should I do with this without losing the smell.
Now I have used tomato leaves to Sandwiches, Pizza toppings,egg bhurji , Salad , any curry instead of coriander leaves I switched to tomato leaves. Chopped handful of leaves after finishing curry just sprinkle and cover the lid.

Use tomato leaves as herbs for its wonderful savory smell.

( Do not use tomato stems or branches because it's a full of toxic in nature )

Ingredients:

4 Cups Tomato leaves ( only leaves)
1 Large Onion
2 Green Chillys
1/2" ginger
2 Garlic Cloves
1" Radish
1 tsp vinegar
Oil
Salt

Preparations:

In a pan add all ingredients along with salt accept leaves fry till they slightly brown in colour.
Switch off the flame add tomato leaves and stir well. Cool down this mixture. Once the mixture cool grind into a fine paste.
Serve this tomato leaves Chutney with any
Appetizers.

Skipping vinegar adding jaggery ; gives a nice aromatic sweet chutney.

Potal Chenna rassa

No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

Munika Saaga Kanji

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