Some of you had requested recipes for rich gravies like paneer butter masala. Cooking them without kitchen is little challenging. I have adapted one such recipe for you all. It is an unique snack found in restaurants around the temple city Udupi. Soft milk bread slices covered with a blanket of red mild tomato gravy and garnished with bits of raw onion and cashew pieces looks good, tastes good and is a filling snack too.
Instead of pouring this gravy over bread slices, you can add bits of paneer or boiled eggs or mixed boiled vegetables or grilled chicken to make other gravies.
If you want to make gravy, soups and milkshakes it is better to buy a hand blender. This is also known as immersion blender. Some of these come with a chopper attachment. Chopping onions and making any chunky paste for gravy becomes easier in this chopping jar.
If you do not have this chopper... no problem! there are other methods too, read the entire recipe and then proceed to make this. Do tell me if you liked this.
For the gravy-
1-2 tbsp oil
200ml - sliced onions
1 tbsp ghee/ 2 tbsp fresh cream/ 2 tbsp milk pd (mixed with water into a thick paste)
For the tomato masala-
6 red juicy tomatoes (you can use 3 tbsp tomato puree or a mix of 4 tomatoes and 1 tbsp tomato puree too)
3 tbsp cashew nuts, 3-4 cloves/ lavang & 1 tsp sugar ( replace these 3 ingredients with 2 tbsp instant Indian dessert pd)
4 garlic cloves or 1/2 tsp garlic pd /paste
1 tsp ginger paste or 1/4 tsp ginger pd
3 kashmiri chilli or 1.5 tsp kashmiri chilli pd
1-2 green chilli (optional)
1 onion sliced thinly lengthwise
1 tbsp roasted or unroasted cashew pieces
1 tbsp chopped coriander or cilantro or small pinch of crushed kasuri methi (dried fenugreek leaves) (OPTIONAL)
For the gravy-
Grind tomatoes, cashew, garlic, ginger, red chilli, green chilli and cloves and keep aside.Use only kashmiri red chilli as you need a mild and red gravy.
Heat oil in a thick bottomed pan.
Fry the sliced onions in this oil .
When the onions are golden brown, add the ground paste and fry for 5-8 mins over low heat till the
raw smell of the garlic goes away.
Add garam masala, ghee or fresh cream, sugar, salt. Some people use tandoori red color too.
Cover and cook for 5 mins. Add water if the gravy is very thick.
Place 3 slices of bread on a plate. Cut it roughly into cubes but do not separate them.
Pour a few ladle of the above tomato gravy over this so that it covers the bread completely.
Garnish with coriander leaves and roasted or un roasted cashew bits.
To make this in electric rice cooker-
There are 2 ways to make this tomato masala -
Either you can chop them finely or grind them into a chunky paste.
1-Chop the tomatoes, ginger, garlic and mix this with garam masala pd, kashmiri chilli pd and Indian dessert pd and keep this ready.
2-If you want to make gravy, soups and milkshakes.it is better to buy a hand blender with a chopper attachment. Chopping and making chunky pastes becomes easier in this chopping jar.
Put the tomatoes, ginger, garlic, garam masala pd, kashmiri chill ps and Instant Indian dessert pd into the chopper attachment of your hand blender.
Making the gravy-
Place the onion and oil in the rice cooker pan, cover with the lid and switch on the cooker.
When the onions become slighty translucent add tomato masala.
Cover and cook for another 5 mins.
Lastly add fresh cream or ghee or milk pd paste.
You need not add cloves or sugar as the dessert pd has cardamom, ground nuts and sugar.
Assemble the bread masala as above.
Garnish with chopped onions, green coriander or kasuri methi and cashew pieces.