Tomato Salsa Recipe

4 medium size tomatoes
3/4 cup chopped onions
2 chopped green chili or to taste
1/2 teaspoon salt or to taste
a few cilantro leaves
2 tablespoon oil
1 teaspoon vinegar or lemon juice

Slit the skin of the tomato and put them in boiling water for a few minutes.
When the skin starts separating, drain the water and let it cool.  When the tomatoes are cool enough to handle remove the skin.  Chop the peeled tomatoes and keep it aside.

To a pan on medium heat add 2 tablespoon of oil and the chopped onions.
Saute it until the onions are translucent do not allow it to turn brown, add the chopped green chilies saute for a few seconds, add the chopped tomatoes and cook until the tomatoes are cooked, add a few chopped cilantro leaves.  If you like you can grind the salsa at this point with a hand blender or serve it as it, I like to serve it as is, it is nice to bite into the tomatoes and green chilies.  Transfer to a bowl add a teaspoon of vinegar.
Serve as a dip or topping.

Nachos with Kidney beans

1 (15 oz) can of kidney beans
2 tablespoon oil
2 green chilies or to taste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
3/4 cup chopped tomato
 A few chopped cilantro leaves
2 teaspoon lemon juice
Cheddar cheese (vegetarian)
Salsa
Corn chips

To a pan on medium heat add 2 tablespoons of oil and chopped green chilies.
When the green chili starts to sizzles add the cumin powder, chopped tomatoes, saute it for about 2 minutes, add onion powder, garlic powder, paprika saute if for a few seconds, then add the drained kidney beans, cook for about a minute, add cilantro leaves, salt to taste and the fresh squeezed lemon juice, mix turn the heat off.

To assemble the nachos.  Spread some corn chips on a microwave-able plate.  Distribute the kidney beans topping on top of the corn chips.  Next distribute some salsa over the kidney beans.  Finally, distribute some cheddar cheese over the salsa and microwave until the cheese has melted.  It takes about 1 minute and 30 second.  Serves 1.

Fire Roasted tomato

4 medium size tomato
3/4 cup chopped onion
2 chopped green chili or to taste
1 tablespoon minced ginger
1/2 teaspoon of salt or to taste
1/4 teaspoon of sugar (optional)
A few chopped cilantro leaves (dhania patta)
3 tablespoon oil

First roast two of the tomatoes lightly enough to give the curry a smoked flavor.  After it is roasted let it cool and chop it with rest of the tomatoes.

Heat a pan on medium heat with 2 tablespoon of oil.  Add the chopped onion and saute it until it is translucent do not allow it to turn brown.  Add the minced ginger and chopped green chilies saute it for a few seconds and the chopped cilantro leaves add the chopped tomatoes and cook until the curry is somewhat dry (takes about 15 minutes).  Add salt, sugar and cilantro leaves mix it, and it is ready to serve.  Serves 4.

This is a delicious curry with a smoked flavor.  It reminds you of the outdoors.  Served as a side dish, it works great as a bread spread or chapati spread.

Tomato Okra

1.3 lbs of okra (approximately 600 gms)
3/4 cups of chopped onions
2 green chilies or to taste
1 tablespoon of chopped ginger
1 3/4 cups of chopped tomato
1/2 teaspoon turmeric powder
1 teaspoon curry powder
1/2 teaspoon salt or to taste
3 tablespoon oil

Wash and chop the okra.  Place the chopped okra in a microwave-able bowl, add some salt to taste mix it in and microwave it for approximately 8 minutes.  In between remove it from the microwave stir it and put it back.

To a pan on medium heat add oil and the chopped onions and saute until the onions are brown.  Add the green chilies and ginger saute for a few seconds add turmeric powder, saute for a few seconds, add curry powder and saute for a few seconds.  Add the chopped tomatoes and a little water cover and cook until the tomatoes are cooked.  After the tomatoes are cooked add some cilantro leaves and the microwaved okra.  Cook for a a couple of minutes and turn the heat off.  Serves 2.

Serve as a side dish with any grain or chapati.