Use as a chutney with cheese, stir into cooked pasta or rice, stir into beaten eggs and cook an Indian style omelette, add to Greek yoghurt for a delicious dip.
Make a Tomato Pachadi butter and put it under the skin of a chicken and roast as normal.
Tart Up The Old Bird
What to do with left over:
- Cooked Turkey,
- Chicken or
Grated parmesan cheese
In a buttered oven proof dish spread some of the cheese sauce.
Mix the rest of the sauce with the Tomato Pachadi to taste, and the diced meat. Put this mixture into the dish.
Cover with more cheese sauce, sprinkle with breadcrumbs, parmesan cheese and the melted butter.
Cook in a hot oven until the top is brown and the meal is hot.
You could tart up Macaroni cheese in the same way.
Also use the Tomato Pachadi as the tomato sauce in Moussaka.
Prawn Bhuna with Tomato Pachadi
160g peeled & cooked king prawns
2 tbsp Tomato Pachadi
1 tsp oil
Heat the oil in a frying pan, when hot add the Tomato Pachadi.
Lower the heat, add the prawns and cook until prawns are hot. Serve with naan bread.
Spicy Chicken Curry (serves 4)
2 diced chicken breasts
4 tbsp Tomato Pachadi
1 tin coconut milk
Heat the Tomato Pachadi and coconut milk together and mix well. Add the chicken breasts and simmer until the chicken is cooked. Serve with pilau rice or naan bread.
Cheese & tomato stuffing for peppers large mushrooms
Use a mixture of bread crumbs, Tomato Pachadi and grated cheddar cheese to stuff large mushrooms or peppers, and bake in the oven.
You can use a similar mixture to stuff fish.
Cauliflower au Gratin with Tomato Pachadi
By adding 6 - 8 teaspoons of Tomato Pachadi to the cheese sauce, the old standby, Cauliflower Cheese, can be turned into something quite elegant and delicious.
Broccoli with fresh coriander and Tomato Pachadi butter
Take half a packet of butter [125g], add 4 - 6 teaspoons of Tomato Pachadi, mix well and chill.
Dab this over hot broccoli, scatter with coriander and serve.
The same can be done to cauliflower and cabbage.
Chicken breasts stuffed with tomato pachadi and cream cheese (serves 4)
4-Chicken breasts with the skin on
2 tbsp Tomato Pachadi
4 tbsp Philadelphia cream cheese
A little oil to grease a baking tray
Heat the oven to 190° C (375° F).
Without going all the way through, cut the breast in half to form a pocket. Mix together the cheese & Tomato Pachadi and fill the chicken.
Place on a tray, skin side up and brush the chicken with oil. Cook for 15-20 mins until the chicken is cooked and the skin is crisp.
Serve with mashed potatoes and steamed cabbage.
Indian Scrambled Eggs (serves 4)
3 tbsp Tomato Pachadi
1 tbsp vegetable oil
salt to taste
Beat the eggs, add the Tomato Pachadi and mix well. Heat the oil in a frying pan. As soon as it is hot, add the eggs. Turn the
heat down and stir until the eggs are quite dry.