Green Tomatoes With Indian Spices Food

GREEN TOMATOES WITH INDIAN SPICES

Steps:

• Wash and quarter the tomatoes, if they are very large, halve the quarters again.
• Heat the oil in a wok or large frying pan; add the fenugreek and cumin seeds.
• When they start to crackle add the tomatoes and green chilies, fry this for 2 minutes.
• Add everything else except the garlic, stir, cover and cook for approx 6 minutes.
• Uncover, add the garlic, turn up the heat and stir fry for 2/3 minutes, you will see that the oil which was separating first will now blend and make it more saucy together with the juices from the tomatoes.

CANNED GREEN TOMATOES WITH SPICES

Steps:

• Layer sliced tomatoes, then onions, then tomatoes, onions.Sprinkle salt between layers. Place in crock or large stockpot.
• for 24 hours.
• The next day drain off juice. Throw away.
• In stockpot add vinegar,sugar,allspice, dry mustard, cloves, celery seed, ginger and brown sugar. Stir with a wooden spoon, bring to a slow boil.
• Pack tomatoes in sterilized wide mouth pints or quarts. Pack onions if you like.
• The guideline is usually 2 tomatoes per pint jar. But this depends on the size of your tomatoes.
• Pour vinegar spice mixture over tomatoes, wipe rim of jar, hot seal and ring tight. It is ok to add a little water to vinegar mixture if you run a little short.
• Put in water bath canner, process 20 minutes. Take out, place on towelled counter,out of drafts and all should seal.
• 24 hour period is included in prep time.
• With this recipe you can have fried green tomatoes in the winter! If that is going to be your use.cut the tomatoes a little thick.

ICED GREEN TOMATOES

Steps:

• Use plastic or glass to make these in, don't use metal bowls etc.
• Soak tomatoes for 24 hours in the ice water and lime.
• After the 24 hours, change the water and rinse tomatoes, continue to soak and rinse every 1/2 hour for 4 hours.
• In a large pot mix sugar and vinegar.
• bring this mixture to a boil and add tomatoes.
• make a spice bag with cheese cloth and put spices in this.
• add spice bag to the mixture.
• Take off heat and let soak overnight (I refrigerate after it is cool).
• Return to stove and bring to boil for 30 minutes.
• "stack"tomatoes in jars.
• pour syrup over.
• wipe rim of jar and put lid on.
• water bath for 10 minutes.

POTATOES WITH INDIAN SPICES

Steps:

• Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes.
• Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the remaining spices. Stir to combine and put the lid back on once again.
• When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.