HOW TO BLANCH TOMATO

Heat some water in a pot, sufficient enough to cover 2-3 tomatoes. Wash the tomatoes and remove the core using the tip of the paring knife. Cross cut on the opposite side as shown in the picture.

When the water starts boiling, drop the tomatoes and cook till the skin starts to split. I cooked them on medium high heat for 15 mins. Then remove from water and keep aside to cool.

After they cool off remove the skin with hands. The skin slips right off.

Tomatoes are now ready to be pureed for using in gravy and sauces recipe. I blanch the tomatoes in bulk and puree them, put them in 1 cup containers and store in freezer.

SAVORY ZUCCHINI PANCAKES

Ingredients:
Zucchini – 2 small, grated
Besan/ chickpea flour – 1 ½ cup or as required
Semolina – 2 tbsp
Green chili – 2, finely chopped
Sesame seeds – 1 tbsp
Garlic paste – 1 tsp
Coriander powder – ½ tsp
Cumin powder – ½ tsp
Red chili powder – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida – a pinch
Fresh chopped coriander leaves – ¼ cup
Salt


Cooking Procedure:
Place the grated zucchini in a big bowl. Then add green chilies, sesame seeds, garlic paste, coriander powder, cumin powder, red chili powder, turmeric powder, asafetida, coriander leaves and salt. Mix everything well and keep aside for 5 mins. Now add semolina and mix well. Then add besan as required to form a pancake like batter. Don’t add water. Mix well and keep aside for 10-15 mins.

Now heat a griddle and put ladle full of batter on hot griddle and spread inside out, using the back of the spoon to form a 4-5 inch diameter pancake.

Drizzle with some oil and let cook on medium heat.

Using a spatula slightly lift the pancake and see if the bottom is nice brown color.

Then flip it and again drizzle with some oil. Cook the other side till it becomes brown. Serve hot with tomato ketchup.

FRESH MOZZARELLA AND TOMATO PANINI

Ingredients:
Sesame seeds buns – 2 nos
Fresh mozzarella cheese – 7-8 slices
Tomato – 2-3, sliced
Baby spinach – 12-15 leaves
Crushed red pepper – 1 tsp
Dry basil – 1tsp
Crushed black pepper – ½ tsp
Salt
Extra virgin olive oil


Cooking Procedure:
Brush the outer sides of the buns with olive oil and place them on a sheet of aluminium foil. I use the sheet for easy cleanup.

On the bottom slice of the bun, place the tomato slices. Sprinkle with salt and pepper.

Then place the baby spinach over the tomatoes. Sprinkle with crushed red pepper.

Then top it with fresh mozzarella cheese. Sprinkle with some basil and salt.

Place the top slice. Place the buns on the Panini press and grill for 4-5 mind until the cheese melts.

Serve hot. I did not have fresh basil, so I used dry basil. You can use fresh basil.