Tomato Mary

About Tomato Mary

Ingredients

• Medium tomatoes, blanched 10
• Red chilli sauce 4 to 6 drops
• Worcestershire sauce 1 tbsp
• Salt to taste
• Lemon juice 2 tsps
• Lemon ½
• Fresh celery 4 sticks
• Ice cubes as required

How to Make Tomato Mary (Stepwise Photos)

Method

1. Remove the skin of the tomatoes and put into a mixer jar and blend to a smooth puree.
2. Transfer into a jar, add chilli sauce, Worcestershire sauce, salt and lemon juice and mix well.
3. Spread salt in a plate. Rub the half lemon on the rims of the 4 serving glasses, and dip in salt.
4. Put some ice cubes in each glass, pour the tomato juice into the glasses and mix.
5. Serve immediately with a celery stick as the stirrer.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps