Friday, October 8, 2021

ANGLO-INDIAN MINCE AND CARROT CURRY


 ANGLO-INDIAN MINCE AND CARROT CURRY

Ingredients 

1/2 kg mince meat either lamb, mutton, beef, chicken or pork, 

2 onions chopped 

2 tomatoes chopped

1 teaspoon chopped garlic

2 small carrots diced into small pieces 

1 teaspoon fresh or dried mint or chopped coriander leaves

1 soup cube - any flavour of your choice

1 teaspoon chillie powder

1 teaspoon coriander powder 

1 teaspoon ground black pepper or powder 

2 tablespoons oil


Heat the oil in a pan and add the onions and chopped garlic. Fry till light brown 

Add the mince, salt, chillie powder, coriander powder, pepper and mix well. 

Stir fry for some time till the mince begins to shrivel up

Add the tomatoes, carrots, mint and the crumbled soup cube and mix well 

Cover and cook on Low heat till the mince and carrots are cooked. 

Switch off after it’s cooked. 

Serve with bread, steamed rice or any Indian Bread 



Saturday, October 2, 2021

MILK PUDDING

 


MILK PUDDING

A simple and a yummy milk pudding that need not be baked 

1 kg full cream milk

1 can condensed milk

2 tablespoons corn flour or custard powder

1 tablespoon vanilla essence or any other flavour of your choice

6 slices of any bread of your choice. (I used Butterscotch bread). Cut off the crusts and cut into squares

Method

Boil the milk for 15 minutes to thicken it a bit.

Add in condensed milk and milk well

Add the vanilla essence and mix in 

Keep boiling on medium heat

Add in the corn flour or custard powder diluted in a little water

Keep stirring till the mixture thickens a bit

Add in the bread cubes and mix in well

Cook only a minute more after that.

Pour into a suitable glass dish

Keep aside to cool

Garnish with chopped nuts or fresh fruit as per your choice 

I garnished with roasted sliced almonds 

Chill in the fridge overnight. 

This chilled pudding is delicious. 

Wednesday, August 11, 2021

ANGLO-INDIAN MUTTON PEPPER FRY


 

MUTTON PEPPER FRY

Meat pepper Fry is a favourite and popular meat dish that is prepared very often in Anglo-Indian Homes. It could be prepared with either beef, mutton, lamb or pork. It is often an accompaniment with Pepper Water and Rice or Dol Curry (Dhal) and Rice. Goes well with Bread or dinner rolls or a Chapattis as well. It is also the perfect dish when recovering from the flu. This recipe is featured in my cookery book 'Anglo-Indian Cuisine - A legacy of Flavours from the Past'

Ingredients


½ kg Meat either Beef, Mutton or lamb (I used Mutton)

2 teaspoons fresh ground pepper

1/2 teaspoon turmeric powder

2 big onions sliced finely

1 tomato chopped 

2 or 3 tablespoons oil

2 large potatoes, peeled and cut into quarters

Salt to taste


Heat the Oil in a pan and sauté the onions for a few minutes till the onions turn light brown.

Add the meat, salt, turmeric and pepper powder and mix well.

Fry for 5 minutes on low heat turning the meat well till the pieces get firm.

Add the chopped tomatoes and fry for some time

Add sufficient water and cook on medium heat till done.

When the water has reduced considerably, add the potatoes and continue simmering on low heat till all the water is absorbed and the meat and potatoes are brown.

Serve hot with bread or rice.

Alternatively, the same dish could be prepared in a pressure cooker. Turn off the heat after 15 minutes and let the pressure die down before opening the pressure cooker. Dry up any excess gravy before serving.



Thursday, July 29, 2021

JUNGLEE PULAO WITH VERMICELLI


JUNGLEE PULAO WITH VERMICELLI 

Just a simple vermicelli dish made into a Junglee Pulao. You could add any veggies of your choice or even chicken or meat. Try it with mince. It tastes great. Something different!!

Ingredients 

2 cups of roasted vermicelli 

1 onion chopped

1 tomato chopped

2 or 3 green chillies chopped

3 tablespoons chopped coriander 

1 tablespoon ginger garlic paste 

1/2 teaspoon chillie powder 

1/2 teaspoon coriander powder 

1/2 teaspoon garam Masala powder

1/2 teaspoon turmeric powder 

1 small piece of cinnamon 

2 or 3 cloves

2 or 3 cardamoms

Salt to taste

1/4 cup coconut milk 

2 tablespoons oil 


Dry Roast the vermicelli lightly till it gives out a nice aroma either in a pan or in a microwave for 2 minutes

Heat the oil and add the cinnamon, cloves, cardamom, onions and green chillies and fry for a few minutes till the onions turn pink

Add the tomatoes, ginger garlic paste, chillie powder, coriander powder, turmeric, garam masala powder and the coriander leaves and fry till the tomatoes turn soft 

Add the coconut milk and salt and mix well

Add 2 cups of water and bring to boil

When it’s bubbling nicely, add the roasted vermicelli and mix well. 

Cook on medium heat till all the liquid is absorbed and the vermicelli is cooked. 

Switch off. Cover and let it rest for 10 minutes before serving

Goes well with sliced onions and lime pickle 

#angloindianrecipes #bridgetwhitekumar #bridgetwhite #jungleepilaf #jungleepulao




Monday, July 26, 2021

PRAWN AND BANDY COY / OKRA CURRY

 



Prawn and Bandy Coy Curry
Ingredients
500 grams medium size prawns cleaned and de-veined
500 grams okra or lady fingers cut into medium size pieces
2 onions chopped
2 green chillies chopped
3 tablespoons chopped coriander
1 or 2 teaspoons chillie powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric
Salt to taste
2 teaspoons ginger garlic paste
1/2 cup tamarind juice from a small ball of tamarind or 1 teaspoon tamarind paste
2 or 3 tablespoons oil

Mix the chillie powder, coriander powder, cumin powder, turmeric with a little water to make a paste
Heat the oil in a pan and fry the onions and green chillies to golden brown
Add the ginger garlic paste paste and fry for some time
Add the mixed paste and fry for a few minutes
Add the tamarind water and salt and a little more water and bring to boil
Add the prawns and then the bandy coy / okra and mix well.
Cook for just 8 to 10 minutes on medium heat till the prawns and Bandy Coy are cooked



Serve with white steamed rice

Friday, March 19, 2021

EGG RECIPES FOR LENT

 


EGG RECIPES FOR LENT

 Eggs are Egg-cellent and Egg-ceptional!!! Eggs are a store house of essential nutrients!

Eggs are probably one of the most nutritious foods that easily find space on every supermarket shelf round the world. Besides being inexpensive, they are delicious and packed with a wealth of essential components required by the body. In fact, they act as a nutritional powerhouse and can help the body to prevent as well as get rid of different ailments. Eggs are an extremely nutrient-dense food. In one 70-calorie package, you get protein, B vitamins, vitamin A, D and E, zinc and iron. Eggs are also a good source of antioxidants. Eggs form the basis of hundreds of delicious dishes and sauces. They taste good in any dish and can be combined with any number of accompaniments.

Eggs are not only the answer to a quick breakfast but they can also take the place of meat as a main dish on the menu at other meals as well. Eggs are easy to prepare in a number of different ways and are delicious in whatever form they are eaten.

Sharing some of the recipes from my Cookery Book SIMPLE EGG DELICACIES that are just right for Lent



 1. DEVILLED EGGS

Ingredients

6 hard-boiled eggs

2 tablespoons mayonnaise

2 teaspoons Dijon mustard

1 medium sized onion chopped finely

2 tablespoons finely chopped coriander leaves or parsley

1 teaspoon freshly ground black pepper

Salt to taste

 

Slice the hardboiled eggs lengthwise.

Scoop out the yolks with a teaspoon into a suitable bowl and then mash well.

Add the mayonnaise and Dijon Mustard until desired consistency is reached.

Stir in the onion and most of the chopped coriander leaves or parsley.

Add salt and pepper to taste.

Using a small teaspoon or pastry bag, fill egg white halves with the yolk paste.

Garnish with the remaining chopped coriander leaves or parsley.

Sprinkle a little pepper and/or paprika, if desired.

Serve on a bed of lettuce leaves with sliced tomatoes around the plate.

 


2. SPICY SCRAMBLED EGGS

Ingredients

6 eggs beaten well

1 large tomato chopped

1 large onion finely chopped

2 green chilies chopped finely

Salt to taste

½ teaspoon cumin powder

½ teaspoon chillie powder

3 or 4 tablespoons oil or butter

2 tablespoons chopped coriander leaves

 

Heat the butter or oil in a pan and sauté the onions and green chillies for about 5 minutes on medium heat.

Add the tomatoes and stir fry for 2 more minutes.

Add the beaten eggs and salt and fry well mixing all the time so that the mixture does not stick to the bottom of the pan.

Mix in all the other ingredients and continue cooking on low heat till the eggs are well scrambled. Garnish with chopped coriander leaves.

Serve with hot buttered toast

 


3. SIMPLE EGG AND CAPSICUM FRITTATA

A Frittata is an egg-based dish similar to an omelette or quiche, flavoured with herbs and enriched with additional ingredients of one’s choice such as meats, cheeses, vegetables etc. It is an excellent dish for breakfast or brunch. This recipe is for a simple one that could be made in a frying pan. However, it could be baked if desired.

Ingredients

3 eggs beaten well

2 tablespoons butter

1medium size green or red bell pepper / capsicum chopped finely

½ cup chopped mushrooms

2 medium sized onions chopped finely

3 small tomatoes roughly chopped

2 green chilies finely chopped

3 tablespoons grated Parmesan Cheese

½ teaspoon chillie powder

½ teaspoon crushed or ground black pepper

Salt to taste

½ cup milk

2 tablespoons fresh chopped coriander leaves for garnish

 

Melt the butter in a suitable frying pan over medium heat.

Add the mushrooms, onions, green peppers / capsicum and green chilies and sauté until tender.

Transfer it to the beaten eggs in a bowl. Mix in the grated cheese, chillie powder, pepper and salt.

Heat some more butter in the same frying pan and pour in the egg mixture.

Cover and cook on low heat for about 5 minutes.

Once the Frittata is perfectly cooked, remove it carefully from the pan on to a plate.

Garnish with chopped spring onion and coriander leaves

Serve it hot in wedges or as an  individual dish along with fried sausages or bacon.

 


4. BOILED EGGS AND CAPSICUM CURRY

Ingredients

6 hard-boiled Eggs shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

1 capsicum / green pepper deseeded and chopped into medium pieces

1 teaspoon ginger garlic paste

1 teaspoon chillie powder

½ teaspoon turmeric powder

½ teaspoon garam masala powder

½ teaspoon cumin powder

½ teaspoon coriander powder

Salt to taste

2 or 3 tablespoons oil

 Heat oil in a pan and sauté the onions till they turn golden brown.

Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp.

Add the ginger garlic paste, chillie powder, turmeric powder, cumin powder, garam masala powder and coriander powder and mix well. Fry for a few minutes.

Add salt and ½ cup of water and bring to boil.

Lower heat and gently drop in the hardboiled eggs with the yolk side up.

Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, bread or chapattis.

 


5. EGG AND BRINJAL CURRY

Ingredients

4 hard-boiled Eggs shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

¼ kg Brinjals cut into medium size pieces

1 teaspoon ginger garlic paste

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

½ teaspoon cumin powder

Salt to taste

3 tablespoons oil

1 sprig curry leaves (optional)

 Heat oil in a pan and sauté the curry leaves and onions till the onions turn golden brown.

Add the ginger garlic paste, tomatoes and Brinjals and fry till the tomatoes are reduced to pulp.

Add the chillie powder, turmeric powder, cumin powder and coriander powder and mix well.

Add salt and 1 cup of water and cook till the brinjals are cooked.

Lower heat and gently drop in the hardboiled eggs with the yolk side up.

Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, Bread or Chapattis.

 


6. EGGS AND DRUMSTICK (MORINGA) CURRY

Ingredients

4 Hardboiled eggs, shelled and halved

2 or 3 Drumsticks (Moringa), wash and cut into medium size pieces

3 onions sliced

2 tomatoes chopped

2 green chillies chopped (optional)

1 teaspoon ginger and garlic paste

2 teaspoons chillie powder

½ teaspoon turmeric powder

2 teaspoons coriander powder

Salt to taste

2 tablespoons thick coconut milk or coconut paste

2 tablespoons oil

Heat oil in a pan and fry the onions well.

Add the green chillies, ginger and garlic paste and sauté lightly.

Add the tomato, chillie powder, coriander powder, turmeric powder and fry for some time.

Add the chopped drumsticks and mix well.

Add 2 cups of water and cook on medium heat for some time till the drumsticks are tender

Add the coconut milk or paste and the boiled eggs and mix gently.

Cover and cook on low heat for 3 more minutes.

Serve with rice and a salad

 


7. EGG MOLIE

Ingredients

4 hardboiled eggs shelled and halved

2 big onions sliced finely

4 or 5 green chilies sliced lengthwise (reduce the quantity if desired)

1 teaspoon chopped ginger

1 teaspoon chopped garlic

1cup thick coconut milk

½ teaspoon turmeric powder

1 teaspoon ground pepper / pepper powder

3 tablespoons oil

Salt to taste

 

Heat oil in a suitable pan and lightly fry the boiled eggs for about 3 minutes till they turn light brown.

Remove the eggs and keep aside.

In the same pan, (add a little more oil if required) and fry the onions, green chillies, ginger and garlic till the onions turn glassy.

Now add all the other ingredients including the eggs.

Mix well so that all the Eggs get covered.

Add a little more water if required.

Cook on medium heat till the gravy thickens.

Serve with Rice, Bread, Dosa or Hoppers.

 

Wednesday, March 3, 2021

VEGETARIAN RICE DISHES FOR LENT

VEGETARIAN RICE DISHES FOR LENT

SOME VEGETARIAN RICE DISHES FOR THOSE FRIDAYS IN LENT AND OTHER TIMES AS WELL
Some easy recipes for one pot rice dishes which could be eaten for lunch with a vegetable side dish or just a salad and some pickle
All these recipes are featured in my Cookery Book VEGETARIAN DELICACIES
1. A SIMPLE MIXED VEGETABLE PALAO
Serves 6 Time Required: 45 minutes
Ingredients
2 cups basmati rice or any other raw rice
3 onions sliced finely,
1 cup ground coconut / coconut paste
½ teaspoon turmeric powder
2 teaspoons ginger garlic paste
½ cup oil or ghee
2 green chilies chopped
2 teaspoons chillie powder
1 teaspoon garam masala powder / all spice powder
2 cups assorted vegetables such as carrots, beans, peas, cauliflower etc cut into medium size bits
2 tablespoons chopped mint
Salt to taste
Heat oil in a suitable pan or vessel and fry the onions till brown.
Add the ginger garlic paste and green chilies and sauté for a few minutes.
Add the chopped vegetables, mint, chillie powder, turmeric powder, garam masala powder and salt and stir-fry for a few minutes.
Add the coconut and fry till the oil separates from the mixture.
Add 4 cups of water and bring to boil.
Add the rice and mix well.
Cook on medium heat till the rice is cooked and each grain is separate.
Garnish with chopped coriander leaves.

2. MASOOR DHAL PALAO (RED LENTIL PALAO)
Serves 6 Time Required: 1 hour
Ingredients
2 cups raw rice wash and keep aside
½ cup masoor dhal (Red Lentils) wash and keep aside
3 cardamoms, 3 cloves, 2 pieces cinnamon, 1 bay leaf
2 teaspoons ginger garlic paste
2 teaspoons chillie powder
Salt to taste
4 tablespoons oil or ghee
2 tomatoes chopped finely
2 tablespoons chopped coriander leaves
2 tablespoons mint leaves
3 boiled eggs shelled
Heat oil in a suitable pan or vessel and fry the whole spices and Bay leaves for 2 minutes.
Add the ginger garlic paste, chopped tomato and chillie powder and sauté for a few minutes.
Add the washed raw rice and dhal and stir-fry for a few minutes.
Now add the coriander leaves, mint, salt and 4 cups of water and cook till done.
Garnish with the boiled eggs on top
Serve with curds or any curry and pickle.

3. PEAS PALAO
Serves 6 Time Required: 1 hour
Ingredients
2 cups basmati rice or any raw rice – wash and keep aside
½ cup green peas,
3 tablespoons ghee or oil
1 onion sliced finely
2 tomatoes chopped
2 cloves, 2 cardamoms, 2 pieces cinnamon, 2 bay leaves
½ teaspoon cumin powder
1 teaspoon garam masala powder / spice powder,
4 green chillies slit lengthwise
½ cup coriander leaves
Salt to taste
Heat oil or ghee in a vessel and fry the spices, bay leaves and onions till golden brown.
Add the chopped tomatoes, green chillies, garam masala powder, cumin powder and cook till the tomatoes turn to pulp.
Add the rice, green peas, salt and chopped coriander leaves and mix well.
Add 4 cups of water and cook on medium heat till the rice is cooked and all the water dries up.
Serve with salad and any curry.

4. TOMATO PALAO
Serves 6 Time Required: 1 hour
Ingredients

4 large tomatoes chopped finely
3 tablespoons chopped coriander leaves
2 large onions sliced finely
2 cups basmati rice
Salt to taste
2 teaspoons chillie powder
2 teaspoons ginger garlic paste
2 cloves, 3 cardamoms, 3 pieces of cinnamon, 1 bay leaf
4 or 5 tablespoons oil or ghee
2 teaspoons chopped mint leaves
2 green chillies chopped

Heat oil in a pan or a rice cooker and sauté the spices, bay leaves, onions and green chillies till the onions turn golden brown.
Add the tomatoes, ginger garlic paste and chillie powder and fry for a few minutes till the tomatoes turn pulpy.
Add the rice, salt, mint leaves and coriander leaves and fry for a few minutes.
Add 4 cups of water and cook on medium heat till the rice is done.
Simmer on low heat for a few minutes then turn of the heat.
Serve with salad and any curry of your choice.

5. CARROT AND ROASTED PEANUTS RICE
Serves 6 Time Required: 1 hour
Ingredients
2 cups cooked rice
2 onions chopped finely
1 cup of finely cut carrot
2 tablespoons oil
2 small pieces of cinnamon, 2 cloves
4 or 5 whole pepper corns
1 bay leaf, 2 cardamoms
Salt to taste
½ teaspoon ground pepper / pepper powder
2 tablespoons roasted and crushed ground nuts
2 teaspoons chopped coriander leaves
Heat oil in a pan and add the cinnamon, cloves, cardamom, bay leaf, pepper corns and onions and sauté till the onions turn light brown.
Add the carrots and stir fry till the carrots are cooked but still crunchy.
Add the cooked rice, salt and pepper and mix well.
Simmer on low heat for a few minutes then remove from heat.
Garnish with the crushed groundnuts and fried onions
Serve with any sauce.

6. CORIANDER LEAVES PALAU (GREEN MASALA PALAO)
Serves 6 Time Required: 1 hour
Ingredients
2 cups rice wash and keep aside
½ cup cashew nuts fried in ghee,
4 tablespoons ghee or oil
1 onion sliced finely
2 tomatoes chopped
2 tablespoons grated coconut
2 cloves, 2 cardamoms, 2 pieces cinnamon, 2 bay leaves
2 teaspoons ginger and garlic paste,
1 teaspoon chillie powder
1 teaspoon cumin powder
2 green chillies
1 cup chopped coriander leaves
Salt to taste
Grind the Green chillies, coriander leaves and coconut together to a paste
Heat the oil or ghee in a vessel and fry the cloves, cardamoms, cinnamon, bay leaves and onions till golden brown.
Add the ground paste, ginger and garlic paste, chopped tomatoes, chillie powder and cumin powder and stir fry for about 2 or 3 minutes
Add the rice and salt and mix well.
Add 4 cups of water and cook on medium heat then on low heat till the rice is done and all the water dries up.
Garnish with a little chopped coriander leaves and fried cashew nuts.
Serve with any curry or raita.

Tuesday, February 23, 2021

MIXED VEGETABLE STEW

 


MIXED VEGETABLE STEW

Ingredients

2 cups of chopped mixed vegetables such as carrot, potato, cauliflower, peas, knoll kol etc, 

2 onions chopped, 

3 green chillies slit lengthwise, 

1 teaspoon chopped garlic, 

1 teaspoon chopped ginger,

½ teaspoon pepper corns, 

2 cloves, 

2 pieces cinnamon, 

1cup thick coconut milk, 

salt to taste, 

2 table spoons oil.

 Heat the oil in a pan and fry the onions till golden brown. 

Add the green chillies, ginger, garlic, pepper and spices and sauté for a few minutes. 

Add the vegetables, salt and sufficient water and cook till vegetables are tender.  

Stir in the coconut milk and simmer for a few minutes. 

Serve hot with Hoppers or bread.


Sunday, January 17, 2021

FLAPJACKS - AN OLD TEATIME TREAT

 


FLAPJACKS - an old Teatime treat 

A flapjack refers to a baked bar, cooked in a flat baking tin and cut into rectangle. Flapjacks are usually made from rolled oats, butter or shortening, sugar, golden syrup and a hint of ginger

Makes 10

Ingredients

1 cup breakfast Oats

3 tablespoons golden syrup

2 tablespoons butter

2 tablespoons sugar

¼ teaspoon salt

½ ground ginger (ginger powder) 

1 egg, beaten

1 cup milk 

Mix all the above ingredients together. The batter shouldn’t be too thick. 

Pour the mixture into a buttered tray and bake in the centre of the oven at 180C for 30 minutes. 

Leave the flapjack in the tray to cool completely. 

Cut into fingers or bars.

Serve with a hot cup of tea

This recipe is featured in my Cookery Book ANGLO-INDIAN TEA TIME TREATS

Wednesday, December 30, 2020

COCONUT SWEETS

 


COCONUT SWEET / COCONUT CANDY 

A simple and easy recipe for a timeless Anglo-Indian Delicacy. Bursting with the goodness of fresh grated (scraped) coconut, sugar and milk and a hint of vanilla essence. This baby pink sweet will rekindle nostalgic childhood memories of helping to stir the sweet while its being prepared to greasing the big plate the molten pink lava would be poured on to and finally to scraping and licking the residues left in the dekshi!!!

Makes 30 pieces    Time required: 1 hour 
Ingredients 
2 cups grated coconut                            
3 cups sugar                                          
1 cup milk 
1 teaspoon ghee
½ teaspoon vanilla essence                   
½ teaspoon food colour either pink or green

Melt the sugar with the milk in a thick bottomed vessel. Add the grated coconut and mix well. Cook till the coconut is soft. Add the vanilla essence, pink or green food colour and ghee and mix well. Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. Pour on to a greased plate and cut into squares when slightly cold

Tuesday, December 15, 2020

RUM BALLS

 

RUM BALLS

Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. Rum Balls are rich in flavor and have a fudgy texture. 

Rum balls are one of the Christmas season's easiest and most delicious treats. Fruit cakes are normally used as they are already packed with fruits, nuts and spices. However chocolate cake or vanilla cake could also be used. The Rum balls can also be made with digestive biscuits instead of cake
Ingredients
300 grams Fruitcake (or chocolate or vanilla cake)
100 grams Icing sugar for binding and rolling 
3 or 4 tablespoons condensed milk 
2 tablespoons butter
4 tablespoons dark rum
Cocoa powder for dusting
Chocolate sprinkles or desiccated coconut for decoration (optional)

Crumble the cake into smooth crumbs without lumps.
Mix the butter and condenses milk with the cake crumbs and Rum and mix well. 
Refrigerate for 20 minutes if mixture is too runny or until just firm enough to handle.
Take small portions of the mixture and roll into balls using the icing sugar to bind them
Now roll the balls in the cocoa powder to coat them well.
You can serve the rum balls like this or coat them with Chocolate sprinkles or desiccated coconut for decoration (optional) 
Place each Rum Ball in mini muffin cups if desired 
Refrigerate till required to serve.


ANGLO-INDIAN MINCE AND CARROT CURRY

  ANGLO-INDIAN MINCE AND CARROT CURRY Ingredients  1/2 kg mince meat either lamb, mutton, beef, chicken or pork,  2 onions chopped  2 tomato...