Indian Tomato Pepper Water Recipes

Steps:

• Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
• Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
• Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.

Steps:

• Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
• Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
• Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

Steps:

• In a medium saucepan, put chopped tomatoes, pepper, cayenne powder, cumin powder, turmeric, coriander, salt, 4-5 cups water, and 1/2 Celsius tamarind juice extracted by soaking a small ball of tamarind (or you can use 2 teaspoons of tamarind paste).
• Bring all to a boil and then reduce heat and cook on low 5-6 minutes.
• In a separate sauce pan, heat the oil.
• Add mustard seed and let it sputter a bit.
• Add curry leaves, onion, garlic and red dried chilies.
• Sauté for a few minutes.
• Pour cooked pepper water into this and simmer for two minutes.
• Enjoy!

Steps:

• Mix everything (except the onion and the oil),crushing chilies with your hand.
• Put it on to boil.
• When it comes to a rolling boil, take it off the stove.
• In a seperate pan, heat the oil and fry the onion.
• Add to the pepper water.
• Let it boil a bit.
• Then let it rest on the stove till the spices settle to the bottom.
• Pour out into a servingin dish being careful not to let the settled spices pour out.