Thursday, 7 March 2013

TOMATO CHI KADHI



TOMATO CHI KADHI (TOMATO KADHI)
INGREDIENTS
Tomatoes
3 – 4 nos.
Scraped fresh coconut
2 – 3 tbsp
Salt
T.T.
Sugar
3 tsp
Chickpea flour / besan / daliche peeth
1 tbsp
Water
2 ½ big cups
Gr. Chillies
2 nos.
Ginger
1 inch piece
Jeera
½ tsp
Curry leaves / kadipatta
1 sprig
Coriander leaves / kothimbir
4 – 5 sprigs
Pepper pdr (optional)
1/8 tsp
FOR TADKA

Ghee
1 tbsp
Fenugreek seeds / Methi seeds
4 – 5 nos
Gr. Chilli
1 no.
Jeera
¼ tsp
Haldi
¼ tsp

METHOD:
1.       Slit the tomatoes at one end like an ‘X’. Put them in boiling water till the skin starts to peel off. This is blanching the tomatoes. Cool  and remove the tomato skin.


2.       Pass the tomatoes through a blender and strain the juice to remove the seeds.
3.       Pour more water on the remains to extract the entire tomato flavor. Keep the juice and discard the remains.
4.       Grind together to a paste all the remaining ingredients except the besan and the tadka ingredients.
5.       Dissolve the besan in little tomato juice to remove any lumps.
6.       Bring the remaining tomato juice to a boil. Add the prepared paste of pt. 4. Now pour the dissolved besan and boil.
7.       Heat little ghee, add the tadka ingredients. When they crackle pour it over the boiling tomato juice. Tasted best when it is boiling hot on a cold day.

 TIP:
1.       This kadhi should not be thick so make sure you add the minimal besan.
2.       In case you do not have fresh scraped coconut, use 3 tbsp coconut pdr dissolved in warm water.