“Aai, I am hungry!” My daughter’s familiar refrain greeted me as she returned from school, her face glowing with anticipation. As usual, I rattled off an unending list of options: poha, upma, dape pohe, thalipeeththalipeth. She shook her head at each suggestion, her face looked disappointed with every shakenod. I switched gears, offering samosas, pizza, sandwiches, bhel, papadi chaat, batawadi, cutlets, etc.. Her eyes lit up, and I knew I had hit the mark.
“Cutlets today,” I declared, promising to have them ready in two minutes (not exactly two minutes) but it’s a style.
Keeping boiled potatoes and cubed steamed vegetables in the refrigerator has been my secret weapon for quick and healthy meals. When I don’t have them prepped, I quickly grate some fresh vegetables and mix them with the potatoes. Vegetables like sweet corn and cabbage don’t take much time to cook even if you add them raw.
For an extra burst of flavor, I like to grind fresh green peas with coriander, ginger, and green chilies. This mixture is a quick and easy way to elevate the taste of cutlets.
For the crispy outer cover, I used rava but now I know you can use rice flour or banana flour. Rava is more processed ingredient . Lightly brushing the tava with oil, I roasted the cutlets to perfection. I serve it with tomato ketchup. It’s good to always have green chutney and tomato ketchup on hand. This way you could quickly serve sandwiches, chapati wraps, chapati fold toasts, bhel with lots of vegetables, or even a papadi chaat in bus 2 minutes instead of 2 minutes Maggi..
This routine started around 18 years ago, when the concept of clean eating was not on my radar. Even then, I instinctively avoided store-bought biscuits, cookies, or oil-fried snacks. My daughter’s tiffin or after-school snacks were always fresh, wholesome, and made with love. It required planning and effort, but the results became evident years later. Small things we do today can become lasting values as they grow older.
When my daughter moved to Australia for further studies, she indulged in pizzas, burgers, and other fast foods for the first six months. The weight gain and lack of satisfaction quickly reminded her of the nutritious snacks she enjoyed back home. She recalled the tricks I used and started keeping idli and dosa batter ready for quick, healthy meals.
These recipes have become more than just meals — they are memories, traditions, and a testament to the love and care I’ve always poured into my daughter’s life. As she navigates her journey, the lessons learned in our kitchen remain a guiding light, a reminder that sometimes, the simplest things have the most profound impact.
Here, I’m sharing my useful recipe – to keep stocked in the fridge.
Homemade Clean Tomato Ketchup
Ingredients:
- 4 medium-sized ripe tomatoes
- 1 medium onion
- 3-4 garlic cloves
- 2 dates or 2 teaspoons jaggery
- Salt to taste
- 5 whole black peppercorns
- 2 cloves
- 1/2 beetroot
- 1 dry Byadgi chilli
- 1 teaspoon apple cider vinegar or juice of 1 lemon
Instructions:
- Prepare the Vegetables:
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).
- Cut the tomatoes into quarters.
- Chop the onion and beetroot into small pieces.
- Peel the garlic cloves and leave them whole.
- Roasting:
- Spread the cut tomatoes, chopped onions, chopped garlic, and chopped beetroot on a baking tray.
- Roast the vegetables in the oven until the edges turn brown, which should take about 35 minutes. This roasting process enhances the flavors and gives a nice depth to the ketchup.
- Cooling:
- Once the vegetables are roasted, remove the tray from the oven and let the mixture cool down to room temperature. This step is important to ensure safe blending and to maintain the integrity of the flavors.
- Blending:
- Transfer the cooled vegetables to a blender.
- Add the dates or jaggery for natural sweetness.
- Include the whole black peppercorns, cloves, and the dry Byadgi chilli for a hint of spice and warmth.
- Pour in the apple cider vinegar or lemon juice for acidity and to balance the flavors.
- Blending Process:
- Blend the mixture until it reaches a smooth, consistent texture. If the ketchup is too thick, you can add a small amount of water to achieve the desired consistency.
- Final Touches:
- Taste the ketchup and adjust the salt if necessary.
- Serving:
- Homemade clean tomato ketchup is now ready to serve. Store it in a clean, airtight jar in the refrigerator, where it should keep well for up to two weeks.
Notes:
- For an even thicker ketchup with a richer color and taste, consider roasting about 1/2 cup of diced pumpkin along with the other vegetables. The pumpkin adds a pleasant sweetness and enhances the overall texture.
- This versatile ketchup can be used as a base for making quick chole, rajma, or any Punjabi gravy-based subzi. Its rich flavor complements these dishes beautifully.
- For a simple and delicious pasta sauce, add this ketchup to your pasta along with Italian herbs like basil, oregano, and thyme. The result is a delightful fusion of flavors that’s perfect for a quick meal.
Enjoy your homemade, clean tomato ketchup, packed with wholesome ingredients and bursting with flavor!