Chutneys and Powders

Yellow Tomatoes

My morning routine at works includes stopping by at the break room to pop my blueberry bread into the toaster and while the bread toasts emanating that delicious aromatic smell of toasted bread mixed with the warm smell of the blueberries, I make myself a large mug of coffee. Nothing like hot coffee and some blueberry toast πŸ™‚



Well the other day I stopped by at the breakroom for my usual morning routine and I found these huge basket of sunshine yellow tomatoes sitting out there. Obviously some kind soul had grown them in their farm/kitchen garden and decided to share…


I picked up two tomatoes and was amazed at their resplendent yellow color. I did some quick checking online on yellow tomatoes and found tons of information on this not so acidic sweetish variety of tomatoes that are rich in niacin and folate and are actually nutritionally different than their red counterparts.Β 

I brought them home that evening and the obvious thought was to toss them into a salad..but I wanted to try something different with them..something not so obvious πŸ™‚

I made a “Yellow Tomato Chutney” that was flavorful and bursting with a very different tangy taste that blended very well with the other ingredients I added.

Yellow Tomato Chutney:

You will need:

2 Yellow Tomatoes (You can use the red or the green variety too optionally)
4 Green chillies
2 pods garlic – peeled
1/4 tsp Cumin seeds (Jeera)
A few mint leaves
2 small onions – peeled and chopped roughly
A few sprigs of cilantro (coriander leaves)
a small piece of tamarind
1 tbsp grated coconut (optional)
Salt to taste


1. In a pan, saute all of the above ingredients with a few drops of oil on a high flame for about 5 to 10 minutes, stirring in between.
2. Cool and blend into a coarse paste in a blender/mixer.
3. Serve as an accompaniment to rotis, dosa, idli or rice.Β 



Tangy and tasty yellow tomato chutney

And our dinner that night πŸ™‚



Yellow Tomato chutney served with Ragi Dosa and Sambar – A plateful of nutritional goodness….


Appetizers, Miscellaneous, Snacks

Back to Blogging with a tribute to Indian Street Food!

So Life has happened in the past couple of years..its been crazy hectic and somehow in all this I have learnt some of Β the meaning of life and how to slow down πŸ™‚

We are back in America now..had some wonderful years in India, lots of learning, made some awesome friends and lived life to the fullest!! I miss India and all my folks and friends out there; But I am happy to be here, back among the familiar and some lovely friends and learning to appreciate the things that this wonderful country has to offer πŸ™‚

Ok now that said, not sure how many people read my blog anymore..I know I have not visited here in ages πŸ™‚ But hopefully now with a little time on my hands and a passion for cooking and blogging I hope to be a regular..

I’d like to start my first post with reference to a picture I captured on my phone just before I left Bangalore…


If you are familiar with Bangalore, then you are familiar with the Blue Street Stalls that are popular for the mouth watering “Chaat” – specifically “Masala Puri” – which is basically some crispy fried puris topped with spicy peas mixture, green and tamarind chutneys and garnished with onions and sev (available in the Indian stores)…

Just watching these street vendors dish out this hot spicy masala puri is a pleasure in itself..and then waiting for him to serve you that plate is mouthwatering, what with the huge crowds that patiently wait at the stall watching this guy spoon out the piping hot masala gravy and the peas onto the plate, wondering when it will be their turn! There’s usually always a secret ingredient that goes into this dish that makes it taste as authentic and as Bangalore as ever. This type of chaat is not available in the North of India or in the West (Mumbai, Pune) which are by themselves a foodie’s paradise.

From some older pictures on file I have a small picture tutorial on how we can make this at home…


The pictures are pretty self explanatory.. the only additional thing that the street vendors add is a gravy that is kept hot – Saute chopped onions, tomatoes, garlic, ginger, cinnamon, cloves, star anise lightly in oil. Cool and add some boiled peas tho this and grind into a smooth paste. Add salt and water and cook on stove top until hot.


Step 1: Crush fried puris/papdi onto a plate

Step 2: Top with boiled Peas. Soak dried peas overnight. Pressure cook next day with enough water, turmeric, soda. Once cooked, add to this some salt, garam masala powder and boil on stove top for a few minutes.

Step 3: Top with some green chutney (grind mint, cilantro, ginger, tomato, onions, salt and green chillies with some water into a smooth paste) and with some tamarind chutney (usually available in the Indian stores; for homemade – Soak some Dates and a a big golf sized ball of tamarind in warm water for about an hour; sqeeze out the pulp, to this add 1/2 tsp red chilli powder, grated ginger, brown sugar/jaggery and some salt. Cook on stove top until this thickens. Cool and Store).

Step 4: Top with the spicy hot gravy from above.

Step 5: Top with chopped onions and grated carrots (optional)

Step 6: Top with Sev (again available at the Indian stores); garnish with chopped cilantro and serve hot.

For Indians living abroad especially in smaller cities where Chaat or any Indian street food is hard to find sometimes we have to satisfy our food cravings by cooking all these ourselves! And nothing can be as satisfying as a meal that is put together with a lot of labor of love !!!

Thanks for stopping by πŸ™‚