Recipe for easy tomato Thokku that does not require any grinding. This recipe travels well and is perfect for chapati and idli. Recipe with video.
Here are other recipes on the site Tomato Based Recipes
There is a little sugar added along with the spices while making the Thokku. Do not omit the sugar. The sugar nicely balances out the tangy tomatoes and the spices.
If traveling in a hot and humid climate, cook the Thokku with a little more oil than mentioned in the recipe. The oil will keep the Thokku from getting spoiled. Also avoid adding coriander leaves if taking this thokku on a long travel.
Both country tomatoes as well as regular tomatoes (bangalore thakkali or bangalore tomatoes) work well for this recipe. Country tomatoes might be slightly more tangier than regular ones. Adjust the spices accordingly while cooking. Country tomato Thokku may require a little more red chilli powder and coriander powder to balance the flavours. Add very little at the beginning, taste along and add more if necessary.
Here are the things you can buy online for making this recipe. Heavy Bottom Non Stick Pan – https://amzn.to/3fuDfBl Wooden Chopping Board – https://amzn.to/3FvqZet Triply Saute Pan – https://amzn.to/3Kj6ghR Indian sesame oil – https://amzn.to/3Fz7iCs Red Chilli Powder – https://amzn.to/3K9vvmu
Here is the video of how to make Picnic Tomato Thokku
1/4 cup Indian sesame oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 sprigs curry leaves 2 green chillies, sliced 1 cup onion, sliced 6 tomatoes, roughly chopped 1 teaspoon salt 1 teaspoon sugar 1 teaspoon turmeric powder 2 teaspoon red chilli powder 2 teaspoon coriander powder 3 sprigs coriander leaves, chopped
Heat Indian sesame oil in a pan. Add in the mustard seeds, cumin seeds, curry leaves and the green chillies. Let the mustard seeds crackle. Add in the onions and saute for a couple of minutes. Add in the chopped tomatoes and the salt. Add in the sugar. Add in the spice powders on top of the tomato mixture. Mix once and cover the pan with a lid. Reduce the flame to low. Cook for 20-25 minutes stirring once in a while so it does not scorch at the bottom. After the said time, mash the tomatoes and the onion mixture with a potato masher. The Thokku should be thick at this stage. Add in the coriander leaves and cook for a couple of minutes more. Check for seasoning and add in more salt if necessary. Switch off the flame and let the Thokku cool. Once the Thokku is cool, bottle it in a dry container and use it within two days. If refrigerated, the Thokku will stay fresh for up to a week. Serve with chapati, idli or dosai. This Thokku can be mixed with plain rice and had too.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
1/4 cup Indian sesame oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 sprigs curry leaves 2 green chillies, sliced 1 cup onion, sliced 6 tomatoes, roughly chopped 1 teaspoon salt 1 teaspoon sugar 1 teaspoon turmeric powder 2 teaspoon red chilli powder 2 teaspoon coriander powder 3 sprigs coriander leaves, chopped
Heat Indian sesame oil in a pan. Add in the mustard seeds, cumin seeds, curry leaves and the green chillies. Let the mustard seeds crackle. Add in the onions and saute for a couple of minutes. Add in the chopped tomatoes and the salt. Add in the sugar. Add in the spice powders on top of the tomato mixture. Mix once and cover the pan with a lid. Reduce the flame to low. Cook for 20-25 minutes stirring once in a while so it does not scorch at the bottom. After the said time, mash the tomatoes and the onion mixture with a potato masher. The Thokku should be thick at this stage. Add in the coriander leaves and cook for a couple of minutes more. Check for seasoning and add in more salt if necessary. Switch off the flame and let the Thokku cool. Once the Thokku is cool, bottle it in a dry container and use it within two days. If refrigerated, the Thokku will stay fresh for up to a week. Serve with chapati, idli or dosai. This Thokku can be mixed with plain rice and had too.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/picnic-tomato-thokku/
Recipe for Vegan Palak Tofu – My spin on the classic Indian curry – palak paneer. This dish is naturally gluten free. Recipe with video.
Palak tofu is my take on the classic Indian palak paneer recipe. It’s very healthy making it perfect for everyday cooking. I like to serve palak tofu curry with rice. It can also be served with roti, chapati or any Indian bread. I have added a little cashews while making the masala paste for the curry. The little addition of cashews gives the dish a very smooth creaminess. If you want to omit the cashews, you can. Substitute with little soaked almonds or use a little coconut milk for that extra creaminess.
The recipe has green chillies and Kashmiri red chilli powder. While green chillies are spicy, the Kashmiri chilli powder is not very hot but gives the dish a very rich colour. Adjust the chillies according to your taste.
Frozen spinach can be used for making this recipe and it works perfectly well. Do not cook the spinach for long. Once it’s wilted, it’s done. Cooking for a long will make it lose its colour and will look dull green. While some people use only the leaves of the spinach, I like to use the stem along. The stem of the palak does not become stringy when ground and works perfectly well.
I used coconut oil for making the recipe today. Vegetable oil or olive oil can also be used. I like the flavour of coconut oil when combined with spinach.
Here are the things you can buy online for making this recipe
Deep Kadhai with Glass Lid https://amzn.to/3nvD5OL Wooden Chopping Board – https://amzn.to/3FvqZet Triply Saute Pan – https://amzn.to/3Kj6ghR Heavy Duty Indian Mixie https://amzn.to/3GCDIxq Kashmiri Red Chilli Powder https://amzn.to/3Kwjw2K Coconut Oil https://amzn.to/3AgtlwT
Here is the video of how to make Palak Tofu Recipe
For the Palak Masala Paste
1 tablespoon coconut oil 1/2 teaspoon cumin seeds 5 cloves garlic 1 inch piece ginger, chopped 1.5 cups onions, chopped 2 green chillies, chopped 15 cashews 1 teaspoon salt 300 grams spinach leaves
For Making the Palak Tofu
1 teaspoon coconut oil 1/4 cup onions, finely chopped 1/2 teaspoon turmeric powder 1 teaspoon Kashmiri red chilli powder 1/4 teaspoon black pepper powder 1/2 teaspoon garam masala powder 1 teaspoon kasuri methi 2 tomatoes, finely chopped 1/4 teaspoon salt 1/2 teaspoon sugar 1.5 cups water 200 grams tofu, cubed
For the Palak Masala Paste
Heat coconut oil in a pan and add in the cumin seeds. Add in the garlic and the ginger and saute for a minute. Add in the onions, green chillies, cashews and the salt. Cook till the onions are light brown in colour. Add in the spinach leaves and cook for a couple of minutes till the leaves are wilted. Let the mixture cool a bit. Grind the above mixture to a fine paste. Set aside.
For Making the Palak Tofu
Heat oil in a pan and add in the onions. Saute for a minute. Add in the masala powders and saute for a few seconds. Add in the tomatoes. Add in the salt and the sugar. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.
Add in the palak paste and the water. Mix well to combine. Add in the tofu and simmer the curry for five minutes.
Palak Tofu is ready.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
