with an Indian Flair
In 1893, the
US Supreme Court had the difficult task of classifying tomato as a fruit
or a vegetable.
A tomato importer
claimed that tomato was a fruit and therefore duty free while a US customs
agent at the port of new York considered it as a vegetable and hence subject
to tariff. To quote the decision made by supreme court associate justice
Gray, "Botanically speaking, tomatoes are the fruit of a vine, just
as are cucumbers, squashes, beans and peas. But in the common language
of the people...all these are vegetables, which are grown in kitchen gardens,
and ...are usually served at dinner in, with or after the soup, fish or
meats...and not, like fruits generally, as dessert".
Thus after that Tomato has always been a vegetable and not a fruit.
relished in every cuisine around the world.I am sure you have your favorite
recipe with Tomatoes. Following are some of my favorite tomato recipes.
Chilled Tomato soup
This is a very refreshing soup for a hot summer afternoon.
medium ( chopped)
2 English cucumbers (chopped)
½ teaspoon cumin powder
¼ teaspoon black pepper
1 teaspoon salt
½ teaspoon sugar
2 cups plain yogurt
ingredients in a blender. Make a smooth puree. Serve with ice cubes.
For a light
supper, pair this soup with a salad.
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This chutney is not for the faint hearted. It is a blend of tangy and
10 garlic cloves (sliced)
2 red onions ( chopped)
5 Tomatoes ( chopped)
1 cup cilantro ( washed and chopped)
2 tablespoon red chili powder ( or as per taste)
1 tablespoon salt
in a pan. Add garlic slices and wait till it turns brown. Throw in the
tomatoes, onions and cilantro with red chili powder and salt. Stir well
and cover it. Cook on low heat for 20 minutes. Serve hot or chilled.
Mix two parts
chutney with one part low fat cream cheese to make a delicious spread.
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A protein-rich appetizer, very eye-catching.
cup split yellow mung beans
1 teaspoon oil
1 teaspoon cumin seeds
¼ teaspoon red chilies flakes ( optional)
1 teaspoon lime juice
1 teaspoon salt ( or as per taste)
20 baby tomatoes
split mung beans with 2 cups of water till soft. Drain away the water
and keep aside.
In a small
pan heat oil and add cumin seeds and chili flakes. Stir for a minute
and then add cooked beans, lime juice and salt. Mix well and remove
Stuff the tomatoes with this mix and serve cold.
For an elegant
party presentation, serve these stuffed tomatoes on a bed of rice.