Tomato Chive Pasta Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
HAND
1 cup: Durum semolina,
1 1/2 tsp: Dried chives,
1 centiliter: To 2 garlic, minced
1/4 cup: To 1/3 tomato juice,
EXTRUDER
1 1/4 cup: Durum semolina,
1 1/2 tsp: Dried chives,
1 centiliter: To 2 garlic, minced
1 tbsp: Vegetable or olive oil,
Optional,
1/4 cup: To 1/3 water, if and as
Needed,
Recipe via Meal-Master (tm) v8.05
Directions:
Title: TOMATO CHUTNEY
Categories: Jams, Indian, Pickles
Yield: 1 Servings
1 c Vinegar
2 Dried red chilies, soaked
-- in the vinegar for 2 hrs
2 Garlic cloves, crushed
1/2 ts Ginger, grated
2 tb Sugar, or to taste
1 lb Tomatoes, sliced
1/2 c Dates, stoned & chopped
MMMMM-----------------------SPICE MIXTURE----------------------------
2 Cloves
5 Cardamom seeds, remove from
-- & discard pods
1 Cinnamon, 1/2" piece
Remove the chilies from the vinegar (after soaking 2 hours),
retaining this for later use. Grind the soaked chilies with the
ginger and garlic in a blender. Now put the vinegar, sugar and salt
in a large pan and bring to a boil. At this point, add the tomatoes,
dates and the teaspoon of the spice powder. Stir them round and then
simmer on a moderate heat until the mixture becomes very thick and
has the consistency you like for chutney. Remove the pan from the
heat, allow to cool a little and then spoon the chutney into warmed
jars. Cover and once opened, store in the refrigerator for up to 6
weeks.
Troth Wells, "The World in Your Kitchen: Vegetarian Recipes"
Source from luhu.jp
Categories: Jams, Indian, Pickles
Yield: 1 Servings
1 c Vinegar
2 Dried red chilies, soaked
-- in the vinegar for 2 hrs
2 Garlic cloves, crushed
1/2 ts Ginger, grated
2 tb Sugar, or to taste
1 lb Tomatoes, sliced
1/2 c Dates, stoned & chopped
MMMMM-----------------------SPICE MIXTURE----------------------------
2 Cloves
5 Cardamom seeds, remove from
-- & discard pods
1 Cinnamon, 1/2" piece
Remove the chilies from the vinegar (after soaking 2 hours),
retaining this for later use. Grind the soaked chilies with the
ginger and garlic in a blender. Now put the vinegar, sugar and salt
in a large pan and bring to a boil. At this point, add the tomatoes,
dates and the teaspoon of the spice powder. Stir them round and then
simmer on a moderate heat until the mixture becomes very thick and
has the consistency you like for chutney. Remove the pan from the
heat, allow to cool a little and then spoon the chutney into warmed
jars. Cover and once opened, store in the refrigerator for up to 6
weeks.
Troth Wells, "The World in Your Kitchen: Vegetarian Recipes"
Source from luhu.jp
Tags
Pasta