I hope you didn't come here thinking about a spicy tomato based recipe. Because, I don't have any recipe for today. All I have are some pictures of Tomato Chillies.



These chillies look super cute & are mostly used for tempering Dals & other dishes. They are round shaped & almost look like cherry tomatoes. hence, the name I guess ..  I don't think they taste any different though. I don't remember where I saw them for the 1st time, but ever since they caught my fancy, I wanted to buy some.

The other day, I went to an excellent Gourmet Spice store & I noticed these cute chillies. I got a small packet home. You know why a food blogger, who takes pictures of anything edible would buy it right ??

Here's another look, if You'd like to ....

You Will Need:

• 1 1/2 cups finely diced watermelon - seeds discarded
• 1/2 cup chopped onion
• 1/2 cup chopped cucumber
• 2 jalapeno peppers - minced
• 1 tbsp lemon juice
• A few chopped mint leaves
• 1 tsp freshly cracked pepper
• Salt as per taste

How To:

• In a bowl, add all the ingredients listed. Toss well to combine. Check for salt & toss again gently.
• Refrigerate for a few hours before serving.

Now, that was easy, isn't it?? Serve with Tortilla Chips .. Enjoi !!!

I served mine with tortilla chips, But I guess, it goes great with grilled vegetables too. You can even eat it as it is :) Quite addictive this !!!

• 500 ml Milk
• 1 1/2 cups Water
• 1/2 cup Sugar - or more if you need
• A handful of Almonds
• 2 tsp poppy seeds
• 1 tsp saunf/fennel seeds
• 1 tbsp melon seeds - soaked
• 2-3 cardamom pods
• 5-6 peppercorns
• 2 tsp rose water
• A few strands of saffron - soaked in warm milk
• A few almond slivers for garnish
• A few mint leaves/Rose petals - for garnish

• Boil milk & set aside to cool
• Soak almonds & poppy seeds in water for a couple of hours.
• In a mixer, grind together almonds, melon seeds, poppy seeds, cardamom, fennel seeds, peppercorns with sugar with some milk into a smooth paste.
• Strain through a seive, Add mill, water, rose water & mix well.
• Check for sugar. Pour into individual glasses, garnish with saffron, almond slivers & mint leaves

• Doddapatre Leaves - 15-20
• 1/2 cup fresh grated coconut
• 1 1/2 cups fresh yogurt
• 5 green chillies
• 1 tsp cumin seeds
• 1/2 tsp Black peppercorns
• Salt as per taste
• 1 tsp mustard seeds
• A few curry leaves
• 2 tsp vegetable oil

• Heat a tsp of oil in a pan & saute cumin seeds, peppercorns & green chillies for about a minute. Set aside.
• In the same pan, saute the leaves for about a min & set aside.
• In a mixer, grind together coconut along with doddapatre leaves, sauteed cumin, blackpepper & green chillies.
• Add some salt & a little bit of yogurt & grind into a smooth paste.
• Transfer into a bowl. Add more yogurt to get a thick sauce like consistency. Check for salt & whisk gently.
• Temper with mustard seeds & curry leaves.

You Will Need:

• 1 cup Sabut Urad Dal - with skin
• 1/4 cup Chana Dal
• 1 big onion - finely chopped
• 2 tomatoes - chopped
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• 1 tsp red chilli powder
• 1 tbsp Ghee
• 1 tbsp Butter
• Salt as per taste
• 1/2 tsp Garam Masala
• Coriander for garnish

How To:

• Soak both the Dals in water overnight. Pressure cook dal until soft & mushy. once done, give it a mash with the back of a ladle. Set aside.
• Heat ghee in a heavy bottomed pot, add chopped ginger & garlic & saute for about 30 secs on low heat, Add onions & fry till it turns pink. add chopped tomatoes & red chilli powder. Cook till the tomatoes are soft.
• Add cooked dal, salt & butter. Add some water if required to get the desired consistency. Simmer on low heat for about 10 mins.
• Add garam masala & simmer for a couple of minutes more.
• Garnish with fresh coriander

Serve with Naan/Roti/Jeera Rice ... Enjoi !!!