Halwai January 13, 2019


• 5 – Tomato
• 2 – Onion
• 4 – Garlic
• 1 tsp – carom seeds
• 1 tsp – Red Chilli
• 1 – Green chilli
• Salt as needed
• 1/2 tsp – Sugar
• 1/2 tsp – Tomato ketchup
• 2 tbsp – Olive oil
• 1/2 tsp – Oregano powder


  1. Chop the onions and tomatoes roughly and peel the skin of the garlic.
  2. In a pan, add a tbsp of oil and add the garlic, onion and green chilli and saute for few mins.
  3. Now add the tomatoes to this and saute in a medium flame till the tomatoes shrink nicely.
  4. Cool and grind this into a smooth paste along with ajwain seeds, salt, red chilli powder, sugar and tomato ketchup
  5. When done, add oil in the pan and add the ground tomato paste and add the oregano powder and saute this in a medium flame for 5 mins stirring in between.
  6. Cool and store it in an airtight container and can be stored in the fridge for a week.
  7. In a pan add the butter and add the finely chopped garlic and saute for a minute.
  8. Add the plain flour and saute for a few seconds and add the milk.
  9. Stir well not to form any lumps.
  10. Keep it in a medium flame and stir well till it thickens.
  11. Once done add oregano powder, pepper powder and red chilli flakes.
  12. Switch off the flame and add the add salt.
  13. Add grated cheese to this.
  14. Recipe courtesy: Jeyashri’s Kitchen