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As an uber-popular chef and TV host, Lakshmis schedule is jam-packed.
She is also the author of the childrens book, Tomatoes For Neela.
Padma Lakshmi is the host of Top Chef and Taste The Nation as well as a cookbook author. She is also the author of the children’s book, Tomatoes For Neela.
Smell and taste are powerful memory prompts.
She writes about this in her first-ever childrens book,Tomatoes for Neela($15).
Maybe you dont know the language, religion, or all the customs.
But food is something you’ve got the option to easily connect to.
She grew up cooking with her mom, and one food they cooked a lot with wastomatoes.
My mom grew tomatoes in our backyard.
Wed always have an abundance of delicious, ripe tomatoes, Lakshmi says.
One dish they would make together was a tomato chutney, simple yet flavorful.
My mom was the condiment queen and would put chutney on anything, Lakshmi says.
Padma Lakshmi is the host of Top Chef and Taste The Nation as well as a cookbook author. She is also the author of the children’s book, Tomatoes For Neela.
So tomato chutney really was a staple in my house.
It is a very simple recipe and all the ingredients are pretty accessible.
There is such pleasure in writing recipes down and sharing them with your family, Lakshmi says.
Cooking is also a great way to teach kids so many developmental skills.
It teaches them spelling, organizational thought, fractions, measuring… so many things!
Other than that, the recipe allows for plenty of ways for parents and kids to cook together.
A child who is interested in the food theyre helping to make will be more interested to eat it.
It gives them a sense of pride and accomplishment too.
Heat the oil in a deep skillet on medium heat.
When hot, lower the heat slightly and add the cumin and mustard seeds.
Be careful, as the mustard seeds will pop out of the pan when they get hot.
When the mustard seeds start popping, quickly add the onion, garlic, and ginger.
Stir and saute until the onions are glassy, about five to seven minutes.
Now, add the curry leaves (if using), turmeric, and cayenne.
Cook together for another two to three minutes, mixing well.
Add the tomatoes in carefully and stir well.
Cover and lower the heat to a simmer.
Let it cook, stirring often, for 10 to 15 minutes.
Remove the cover and cook another 15 minutes, stirring occasionally.
Stir in a bit more water if it sticks, one to two tablespoons at a time.
You want a loose, jammy consistency at the end.
Does it need anything else?
Now it should be tangy.
Adjust salt or sugar if needed, one pinch at a time.
Add black pepper and additional cayenne to taste.
Remove heat and let cool.
Store in a glass container or jar in the fridge for three to four days.
Get more recipe ideas inWell+Goods Cook With Us Facebook group.
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