365 Guru - Recipes, Music & Health - Rock ON: [Healthy_Recipes_For_Diabetic_Friends] Indian Tomato Salsa

Tuesday, August 25, 2009

[Healthy_Recipes_For_Diabetic_Friends] Indian Tomato Salsa - 3g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Indian Tomato Salsa

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup vegetable oil -- plus 1 tablespoon
2 tablespoons minced garlic
2 tablespoons fresh ginger -- peeled and minced
2 pounds plum tomatoes -- peeled, seeded, and chopped
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons black mustard seeds -- freshly ground
2 teaspoons black onion seeds
2 teaspoons cumin seeds
To serve: -- 40 mini pappadams

Heat the 1/4 cup of the oil in a sauce pot over moderate heat. Add the garlic and ginger and cook until fragrant. Add the tomatoes, salt and pepper. Cook until the mixture thickens, about 30 minutes.

Meanwhile, heat the remaining tablespoon of oil in a saute pan. Add the mustard seeds, black onion seeds, and cumin seeds. Cook until they begin to pop. Add to the tomato mixture.

To heat the pappadams: Place on a hot griddle or cast-iron skillet. Cook until blistered. If microwaving, brush pappadams lightly with oil, place on paper towels, and zap one at a time on high for 40 to 60 seconds.

Serve the salsa as a dip and the pappadams as chips.

Makes 1 quart (16 one-quarter cup servings).

This salsa is so captivating that you need not worry about throwing the flavor away when you peel, cut, seed, and furiously rough chop the plum tomatoes. Serve with pappadams, thin flatbreads from India made with lentil flour that bubble when heated.

Description:
"Tomatoes"
Cuisine:
"Indian"
Source:
"The Heirloom Tomato From Gardening to Table by Amy Goldman, Bloomsbury Press, 2008."
S(Formatted by Chupa Babi):
"Aug 2008"
Yield:
"1 quart"
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Per Serving (excluding unknown items): 49 Calories; 4g Fat (67.3% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 272mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0