Methi Pilaf/ Rice With Fresh Fenugreek Leaves

          Back in India, after more than a month's stay in the US, hardly had time to check my blog since last Friday, and again this weekend is going to be a busy one with house hunting in Bangalore. In the meantime, whenever I get a chance I am trying to do a post and visit other blogs. Today's post, Methi Pilaf, again something that I had cooked 2 months back, I haven't cooked anything for more than a month now. This is once again a very simple and flavorful dish and goes very well with almost any side dish or even a simple raitha or yogurt..

Need To Have

• Basmati Rice - 1 cup
• Chopped Methi/ Fresh Fenugreek Leaves - 1 cup, packed
• Fresh Or Frozen Green Peas - 1 cup
• Tomatoes - 2 medium, chopped
• Garlic - 5 cloves, chopped
• Broken Cashew Pieces - 1 tablespoon
• Red Chilly Flakes - 1 teaspoon
• Coriander Powder - 2 teaspoons
• Turmeric Powder - 1/4 teaspoon
• Cinnamon - 1" piece
• Cloves - 2
• Cumin Seeds - 1 teaspoon
• Salt - to taste

Method

          Soak the basmati rice for 1/2 an hour. Heat some oil, add the cinnamon, cloves and cumin seeds, when it starts sizzling, add the chopped garlic, saute for a minute, then add the cashews and saute till both the cashews and garlic turn golden. 

          Now add the tomatoes and saute for a minute, then add the green peas, chopped methi, chilly flakes, coriander and turmeric powders, mix everything and cook till the tomatoes have turned mushy. Drain the water from the basmati rice and add it and mix it for about a minute. 

          Add 21/2 cups of water and salt and cover with a lid. Once the water starts boiling, reduce the heat and cook till done.

Note

Can use even frozen fenugreek leaves that you get in Indian stores.

When you cook the rice, once almost all the water has gone, switch off the stove and leave it covered and undisturbed for about 20 to 30 minutes.

Can replace green peas with some cooked chickpeas.

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Obiteljski kolac

           

          Jednostavan kolac sa bezbroj imena...svako ima svoj nacin rada,svoje namirnice ,a u biti je to jedan te isti kolac.
Ja,moja porodica,sestre,rodake,pravimo vec dugi niz godina.svaka od nas doda po nesto,kao ja npr. bijelu cokoladu u fil,to se ne mora ali daje bogatiji okus kolacu jer ja fil kuham s brasnom ,tako da sam zadovoljna ovom verzijom.

OBITELJSKI KOLAC/NAJLON PITA/CIMET PITA

200gr secera
3 zlice meda
100gr maslaca

..otopiti sve to u serpici na tihoj vatri,zatim dodati


1 mala zlicica cimeta,
1 vrecica praska za pecivo(vrecica je od 12gr)
2 zlice kakao u prahu 
1 jaje
oko 400gr brasna

..sve zamijesiti da se dobije prhko tijesto.

Podijeliti na dva dijela,svaki posebno ispeci na obrnutoj strani tepsije (moja je bila 30x40cm).

Peci na 200c oko 10-12 minuta
Pecene kore ostaviti na stranu na ravnu povrsinu da kore ostanu ravne jer se hladenjem stvrdnu i ako su neravne fil je neravnomjerno namazan.

U istoj velicini tepsije ispeci ZUTI BISKVIT

5 jaja,odvojiti bjelanjke od zumanjka
5 zlica secera
3 zlice vode
7 zlica brasna
1 zlicica praska za pecivo(6gr)

..od bjelanjaka ulupati snijeg.
zumanjke istuci sa secerom da se lijpo zapjene,dodati vodu i polako rucno dodavati brasno i snijeg od bjelanjaka.
biskvit peci na 180c oko 20 minuta.
Pecen staviti na stranu.

Fil
1 litar mlijeka
100gr secera
vanilin secer,sto vise stavite to ima ljepsi okus
10zlica brasna
(5 zl. obicnog +5 zl. gustina)
250gr maslaca
200gr bijele cokolade



...Fil skuhati kao puding i dok je vruc fil dodati cokoladu...smaknuti u stranu,povrsinu pokriti prozirnom folijom,tako da se folija zalijepi po filu,da ne ulazi zrak i ne stvara tvrdu kozicu..kada se prohladi dodati maslac sobne temperature i dobro izraditi mixerom.

Filovati kolac,tamna kora,bijeli fil,zuti biskvit,bijeli fil i odozgo tamna kora...ozozgo posuti secerom u prahu ili po zelji..malo fila pa posuti orasima ili cokoladna glazura ...do vas je !!

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Sarena oblatna

Sastojci

6 jaja-odvojiti bjelanjke od zumanjaka

24 zlice secera

2 vanilije

250gr maslaca

100gr mljevenog petit keksa

150gr mljevenih oraha

100gr cokolade za kuhanje

1 manja oblatna

limunov sok-za zuti fil

+ 

300-400gr cokolade za kuhanje

oko 200ml vrhnja za kuhanje

Potrebna su nam dva fila,jedan zuti jedan tamni.

ZUTI FIL

6 zumanjaka i 12 zlica secera dobro izmixati nad parom..ja radim sve mixerom jer ide brze,a isto tako se moze staviti u mikrovalnu na minut,dva da se skuha fil..ja radije po starinski, na pari.

U poluohladeno dodati limunov sok(kolicina je po vasem ukusu),vaniliju,te omeksali maslac.

Sve dobro izmutiti i ostaviti na stranu dok se napravi drugi fil.

TAMNI FIL

6 bjelanjaka dobro umutiti sa 12 zlica secera,dodati otopljenu cokoladu,orahe i mljeveni keks,vaniliju.

Slagati oblatnu,jedan sloj zutog fila jedan tamnog...jos jedan puta tako.

Oblatnu pritisnuti tezim predmetom i ostaviti da se okusi prozmu.

Kada se  oblatna stisla,izrezati je na 3-4 stanle..znaci duzinski...sirina je opet po vasoj volji..ako su snite tanje,bice ih vise i obrnuto,deblje snite ,manje komada.

Vrhnje za kuhanje zagrijati i dodati iskidanu cokoladu,polako rukom pomocu zice za mijesanje  mijesati da se cokolada otopi.

Bilo bi dobro oblatnu dobro ohladiti u frizideru pa tek tada premazivati cokoladom jer tada najbolje cokolada prijanja uz oblatnu,odmah se susi jer hladna oblatna steze cokoladu !!

Rezati i posluziti !!

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Mushroom And Baby Corn Kuzhambu ( Curry )

          Till now, whenever I got mushrooms and baby corns, I had either prepared curries separately with each of them, or used them in fried rice or noodles, but never had I tried a kuzhambu with it. I tasted this at a restaurant, prepared in the Chettinad style, along with garlic, black pepper and coconut. I loved this curry and wanted to try it at home, the next time I had mushrooms and baby corn. This kuzhambu/ curry goes very well with rice, rotis, idlis and dosas, very easy to prepare and very flavorful, if you like garlic and pepper flavors, then you'll love this..

Need To Have

• Baby Bella Mushrooms - 16 oz
• Baby Corns - 8, diced into1" pieces
• Onion - 1 medium, chopped
• Garlic - 5 cloves, grated
• Grated Ginger - 1 teaspoon
• Tomatoes - 2 medium, pureed
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1/2 teaspoon
• Coriander Powder - 2 teaspoons
• Black Pepper Powder - 1 teaspoon
• Fennel Seeds - 1 teaspoon, crushed
• Curry Leaves - 10
• Salt - to taste

To Grind

• Grated Coconut - 1 tablespoon, packed
• Fenugreek Seeds - 1/4 teaspoon

Method

          Heat some oil, add the crushed fennel seeds, when it starts sizzling, add the onions, grated ginger and garlic and saute for 2 to 3 minutes, till the raw smell of garlic goes away.

          Then add the tomato puree, red chilly, turmeric and coriander powders, 1/2 teaspoon of the pepper powder and salt and saute fro another 2 minutes. Now add the baby corn and mushrooms, mix for 2 more minutes, add 1/4 cup water, cover and cook for 5 minutes.

          In the meantime, grind the coconut and fenugreek seeds into a smooth paste. Add this paste to the cooked baby corn and mushroom, along with the remaining 1/2 teaspoon of pepper powder. Mix, simmer it on reduced heat for 5 minutes. Garnish with the curry leaves and serve warm with rice or rotis.

Note
If the mushrooms are small, keep it whole, otherwise dice into big pieces.
If it's difficult to grind the fenugreek seeds, you can add fenugreek powder to the coconut and grind.
Can reduce or increase the pepper powder depending on your spice level.

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Onion Peas Masala

          Green Peas is something that I always have in my freezer, it comes in handy when I have to make something in a hurry, especially in the mornings when packing lunch for my daughter. It cooks faster and most kids love green peas. Today's post is Onion Peas Masala, also an easy dish, needs very few ingredients but tastes really good, caramelized onions with green peas. I have already posted Tomato Onion Masala, which might look similar to this, but then the spices added are different, so the taste also differs. This goes well with rotis or even as a filling for your sandwiches, if you like onions and peas, then this is for you..

Need To Have

• Sliced Onions - 3 cups
• Frozen Or Fresh Green Peas - 1 cup
• Sugar - 1/2 teaspoon
• Red Chilly Powder - 1/4 teaspoon
• Roasted Cumin Powder - 1/2 teaspoon
• Salt - to taste

Roasted Cumin Powder - roast cumin seeds and then powder it 

Method

          Heat some oil, add the onions and saute for 2 minutes. When it starts turning pink, add the salt, chilly powder and the sugar and keep sauteing it, till it starts turning brown and looks caramelized.

          Meanwhile, cook the green peas in the microwave or stove top, drain any excess water and keep. Once the onions have turned light brown, add the cooked peas and roasted cumin powder, mix well and keep cooking for another 2 or 3 minutes, remove and serve.

Note
You can leave out the chilly powder entirely, still the dish will taste good with a sweetish taste of caramelized onions.
While cooking the peas, add a little salt to it.

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Mooli Parathas/ Radish Flat Breads

          One more week in the US, then back to India, then a move, locally from Chennai to Bangalore, it's going to be pretty hectic for the next month or two, before we settle down, until then, hopefully I have enough posts in draft, to keep my blog going. Today's post, also from draft, is Mooli Parathas/ Radish Flat Breads. There are a couple of versions in this, some using grated raw radish, some using sauteed radish, I prefer the latter, it's less messy to roll out parathas using sauteed radish. I have used my own version of the filling, using some powdered roasted peanuts, making it a little more tasty and nutritious and they tasted very good with the cucumber raitha and mango chunda..

Need To Have
For The Dough

• Whole Wheat Flour - 1 cup
• Radish Juice - 1/2 cup
• Red Chilly Powder - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Salt - 1/4 teaspoon

For The Filling

• Radish ( after lightly squeezing the juice ) - 1 cup
• Roasted Peanuts - 2 tablespoons, powdered
• Red Chilly Powder - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Coriander Powder - 11/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Chopped Coriander Leaves - 11/2 tablespoon
• Grated Ginger - 2 teaspoons
• Salt - to taste

Radish Juice - I had used the juice squeezed out before adding in the filling.

Method

          Heat some oil, add the grated ginger and asafoetida, saute for half a minute, then add the grated radish, red chilly powder, turmeric powder and coriander powder and salt, saute well till it gives out all the water and becomes dry. Now add the peanut powder and chopped coriander, mix it well and keep.

          Mix the flour with the salt, chilly and turmeric powders, adding the radish juice ( a little at a time ), make a soft dough, apply a teaspoon of oil, cover and keep for at least 15 minutes. Divide the dough and the filling into 6 equal portions.

           Take a ball of dough, roll it slightly, place the filling in the center and close it as shown.

           Place the side where we have closed the dough, facing up, and dusting some flour, roll it out into discs.

          Heat a skillet, place the rolled out disc, wait till you see small bubbles, flip it, apply some oil, flip it again, apply oil on the second side, cook it till brown spots appear on the bottom side. Flip it the third time and cook on the other side too. Remove and serve with a raitha or plain yogurt/ curd and pickle.

Note
I prefer cooking the parathas, flipping it only thrice, while cooking, you can press the parathas with the back of the ladle, if the parathas are rolled out well, it'll puff up.
If you don't like peanuts or are allergic to it,  can use some roasted besan/ gram flour in it's place.
Can replace the chopped coriander with chopped mint, and also can add some finely chopped green chillies along with the grated ginger, for a little more spicy taste.

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Vegan Double Chocolate Cake

          Double Chocolate Cake, well, as the name suggests, it contains double the amount of chocolate, compared to the regular chocolate cake, one in the form of cocoa powder and the other in the form of chopped chocolate chunks. For this vegan recipe, I have used regular coke as a replacement for egg. I had noted down this recipe, using coke, for a regular vanilla cake so many years back from a newspaper, but got a chance to try it only now. I had made some changes and it turned out very well, the cake was so moist and light and tasted so good with the chocolate chunks here and there, I would say, a ' Double Delight ' for all chocolate lovers..

Need To Have

• All Purpose Flour/ Maida - 1 cup
• Unsweetened Cocoa Powder - 1/2 cup
• Chocolate Chunks - 1/4 cup
• Oil - 1/4 cup
• Regular Coke - 1 cup
• Powdered Sugar - 1/2 cup
• Baking Powder - 1/2 teaspoon
• Baking Soda - 1/2 teaspoon
• Vanilla Extract - 1/2 teaspoon

Method

          Sift the flour, baking powder and baking soda. In a mixing bowl, add the oil, sugar, vanilla extract and half the coke and mix well. To this add the sifted flour and mix it well, without any lumps.

          To this add the chocolate chunks and the remaining coke and mix it. Pour it into a greased 8" square pan and bake it for 25 minutes at 180 C. Remove, cool for 3 to 5 minutes, remove it from the pan and let it cool completely before slicing.

Note
The sugar I have used was correct for us and the chocolate chunks that I have used is 60% cocoa, so if you using an even darker chocolate, then increase the sugar.
Use a coke can or coke bottle immediately after you open it, that fizz is very important to this cake.

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Palak Paneer Bhurji/ Spinach And Cottage Cheese

          My daughter loves spinach and paneer, she likes all the curries I make with them, especially the Palak Paneer, it's her favorite side dish for rotis. But sometimes when I want to do something simple with spinach and paneer, but still very tasty, then this Palak Paneer Bhurji is my option. This goes very well with plain rotis or as a filling for sandwiches and masala dosas, or even mix it with some white rice, try it, I am sure you'll love it..

Need To Have

• Spinach - chopped, 2 cups packed
• Grated Paneer/ Indian Cottage Cheese - 1/2 cup
• Onion - 1 medium, chopped
• Garlic - 2 cloves, grated
• Grated Ginger - 2 teaspoon
• Tomato - 1 medium, chopped
• Turmeric Powder - 1/2 teaspoon
• Red Chilly Powder - 1/2 teaspoon
• Coriander Powder - 1 teaspoon
• Kasuri Methi - 1 tablespoon
• Cumin Seeds - 1 teaspoon
• Salt - to taste

Kasuri Methi - Dried Fenugreek Leaves

Method

          Heat some oil, add the cumin seeds, when it starts sizzling, add the onions, ginger and garlic and saute for 2 minutes, ( that green leafy thing in the picture is because I had chopped the onions on the same cutting board after the spinach ).

          Then add the tomatoes and saute for a minute. Add the salt, turmeric, chilly and coriander powders, saute till the tomatoes become mushy.

          Now add the chopped spinach, keep cooking till the spinach is done. Add the grated paneer and mix till the mixture becomes thick and dry. Finally add the kasuri methi ( crushed slightly between your palms ), mix well and remove.

Note
You can use chopped frozen spinach for this.
Can use store bought or homemade paneer.
Kasuri methi is available in Indian grocery stores, it gives a unique flavor, but if you are not able to find it, add 1/2 teaspoon of garam masala and 1/2 teaspoon of fenugreek seed powder.

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Dal With Spring Onions/ Lentils And Green Shallots

          Spring Onions/ Green Shallots/ Vengaya Thaal, till some time back, I had used this vegetable only in Chinese dishes, I'll buy a bunch, use a little for a fried rice or noodles and the rest, most of the time, will end up in the trash can. But of late, I have started using it in other dishes, today's dal being one of them. The spring onions give such a nice flavor to this dal, very easy to make and makes a nice side dish for both rice and rotis..

Need To Have

• Lentils/ Dal - 1/2 cup ( a mix of tuvar dal, chana dal and moong dal )
• Spring Onions - 11/2 cup, chopped
• Tomato - 1, chopped
• Turmeric Powder - 1/2 teaspoon
• Red Chilly Powder - 1/2 teaspoon
• Coriander Powder - 2 teaspoons
• Cumin Seeds - 1 teaspoon
• Fenugreek Seeds - 1/4 teaspoon
• Asafoetida - 1/4 teaspoon
• Salt - to taste

Tuvar Dal - Split Pigeon Peas
Chana Dal - Bengal Gram, Split Chickpeas
Moong Dal - Husked, Split Green Gram

Method

          Pressure cook the dal/ lentils with the turmeric powder and water. Heat some oil, add the cumin seeds and fenugreek seeds, when it starts sizzling, add the asafoetida, followed by the spring onions. Saute it well till you get a nice aroma.

          Now add the red chilly powder, coriander powder, tomatoes and salt, keep sauteing till the tomatoes turn mushy ( if it sticks to the pan, sprinkle some water ). Now add about a cup of water, bring it to a boil and let it simmer for sbout 5 minutes on reduced heat. Serve it, garnished with the green part of the spring onions.

Note
If you don't have a pressure cooker, soak the lentils for an hour and cook it in a regular pot.
You can also add some chopped garlic, but I wanted this dal to just have the unique flavor of the spring onions.

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Djedovi brkovi

       

        Dizana tijesta su dobro poznata u mojom kraju,mislim na podrucje Posavine.
Mnogobrojmi clanovi porodice,za cas su pojeli i najmanji komadic slatkog ,tako da su nase bakee,mame pravile ovu vrstu,nazovimo,kolaca,kako bi zadovoljile i nahranile kompletnu porodicu.

Danas sam razmisljala dosta o svojim najmilijim,mojoj baki,koju nisam stigla ispatiti na vjecni pocinak..o mojoj mami koja je Hvala Bogu ziva i zdrava,malo skrhana godinama  ali svejedno se jos dobro drzi,kao i sve Majke cijele Svijeta,njihovu pozrtvovanost za  za porodicu....i ja sam majka i meni je drago da se Majcinog dana barem dijete sjeti,a najveci mi je poklon njiva paznja,zahvalnost sto sam im dala zivot,isto kao i nasim majkama jer su nam dale snagu za bolje sutra.

Danas u sjecanje na prosle dane....jedna veoma stara poslastica  uz moj mali dodatak sadasnjosti !

   DJEDOVI BRKOVI

tijesto:

400gr brasna

150gr maslaca-otopiti

3 zutanjka

2 z;lice kiselog vrhnja

mlijeko -po potrebi,oko 100ml,mozda malo manje

100gr secera

15gr svjezeg kvasca(7gr suhog)

limunova korica

Fil

3bjelanjak

100gr secera

200gr oraha

1zlicica cimeta

1 zlicica ruma

pekmez od sljiva

nutella

    Ramutiti kvasac u malo toplog mlijeka i zlicu secera,te malo brasna,ostaviti na stranu da se kvasac aktivira.

Brasno prosijati u dublju zdjelu ili zdjelu od miksera ako cete u njoj raditi tijesto..ja radim tako jer tijesto umutim mixerom.

Uostatak mlijeka dodati zumanjke,secer,otopljeni maslac,narendanu koricu limuna,vrhnje i aktivirani kvasac...sve lijpo umutiti,da se dobije kompaktno tijesto..doraditi rukom ,pokriti prozirnom folijom i ostaviti da se udupla volumen.

Orase krupnije samljeti..ponekada mi treba vise oraha nego sto sam napisala,sve zavisi kako se samelju.

Nadoslo tijesto premijesiti,podijeliti na dva ili vise dijelova,opet zavisi koliko velike brkove hocete  :D

Ja uobicajeno dijelim na dva dijela,razvijen pravokunik i premazem najprije pekmezom od sljiva,zatim nutellom,savijem krajeve ka unutrasnjosti  ali ostavim mali prolaz..znaci tijesto se NE dodiruje.

Filom napunim taj prolaz ,poravanam i ostavim da se kolac malo odmori i naraste....nece puno ali mora malo odtojati prije pecenja.

Ako zelite tijesto premaziote zuanjkom,ali ne mora jer se odozgo posipa secerom ili prelije cokoladnom 

glazurom.

Meni je dobro i dovoljno slatko ovako kako jeste ,no moze se dodati cokolada kao glazura,slade i bolje ;) !

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LIMUN TOTICE

Tijesto

200gr brasna

50gr badema,mljevenih

125gr maslaca

2 zlice secera

1 zumanjak

2-3 zlice hladne vode

rendana limunova korica

nadjev

125gr krem sira

125gr secera

2 zumanjka

2 zlice limunovog soka

125ml zasladenog kondenziranog mlijeka

secer u prahu-za posip

1. 1
   Prosijati brasno u zdjelu,dodati maslac,secer i badem,pa prstima umrviti...zatim dodati rendanu koricu limuna 1 zumanjak,2-3 zlice hladne vode i sve lagano mijesati da se sve namirnice povezu,doraditi tijesto na radnom stolu,rukama.

   
   
2. 2
   Umotati dobiveno tijesto u prozirnu foliju i ostaviti da odmara 10-ak minuta.

   Razviti zatim tijesto  na lagano pobrasnjenoj dasci za mjesenje na 3 mm.

   Vaditi krugove promjera 7cm i krugovima od tijesta popunjavati kalup za tortice(patty pans)i napuniti ih nadjevom.
3. 3
   Za nadjev  izmutiti krem sir,secer i zumanjke,dodati 2 zlice limunovog soka i 125ml zasladenog kondenziranog mlijeka.
4. 4
   Tortice peci u predhodno zagrijanoj rerni na 180C oko 8-10 minuta,da se nadjev ispece ali da ostane svjetle boje...ako dodirnete prstom morate osjetiti da je nadjev povezan i scvrsnut ,nije tekuci i ne mrda se..
5. 5
   Postepeno ohladiti tortice,izvaditi iz kalupa i posuti secerom u prahu.

   Posluziti.

   
   

   
   

   

   
   
6. 6
   Trbali bi dobiti 24 tortice.

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Capsicum And Potato Kurma/ Curry With Coconut

          Kurma is a coconut based gravy, usually made with potatoes, cauliflower or a mixture of vegetables and it goes well with rotis, pilafs, idlis, dosas or even plain rice. It's a rich curry, but I try to make it a little lighter by reducing the quantity of coconut added and replacing it with some shallots. For today's kurma, though I have added potatoes, I have also added some capsicum which gives it a unique flavor..

Need To Have

• Capsicum - diced, big pieces, 11/2 cups
• Potatoes - Boiled, peeled and diced, 11/2 cups
• Tomato - 1 medium, diced into big pieces
• Coriander Powder - 2 teaspoons
• Turmeric Powder - 1/2 teaspoon
• Garam Masala - 1/2 teaspoon
• Cinnamon - 1" piece
• Cloves - 2
• Curry Leaves - 10
• Chopped Coriander - 1 tableapoon
• Salt - to taste

To Grind

• Onion - 1 small
• Grated Coconut - 2 tablespoons
• Green Chillies - 2 or 3
• Fennel Seeds - 1 teaspoon
• Cashews - 4
• Garlic - 4 cloves
• Chopped Ginger - 1 tablespoon

Method

           Grind together all the ingredients given under ' to grind ' into a smooth paste, adding a little water.

          Heat oil, add the cinnamon and cloves, when it starts sizzling, add the curry leaves and mix for 1/2 a minute. Now add the capsicum pieces and saute for 2 or 3 minutes. Then add the ground paste, turmeric powder, coriander powder and salt. Saute it well, till the raw smell of garlic and onion goes, if the paste sticks to the pan, sprinkle some water and keep sauteing, should take about 5 to 7 minutes.

          Now add the potatoes and tomatoes, mix once and add about 1/2 a cup of water, cover and cook for 3 minutes. Then remove the lid, mix in the garam masala and cook for a minute. Finally add the coriander leaves and switch off.

Note
Use only green capsicum for this kurma, the other colors might make the dish a little sweeter.
You can also add some white poppy seeds along with the other ingredients for the paste.
After adding the tomatoes, if you don't mix it too much and cook it after adding the water, the color of the kurma remains a nice yellow, instead of the orange color, also I have used only green chillies and no chilly powder for the same reason.
You can replace green chillies with red chilly powder if you want, but don't skip the coriander powder.
If you need a little more sourness, can add a little lemon juice at the end.
If you want a richer kurma, double the quantity of coconut and also add a tablespoon of curd while sauteing the paste.

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Tomato Raitha/ Tomato With Yogurt And Spices

          Enjoying our stay here in the US, especially my daughter, she's having a nice time, visiting her friends and cousins. Now then, when we go back to India after a month, it's going to be again, ''oh I miss this and that and that " for sometime. Coming to today's post, since I am not cooking here, it's also from draft, a very simple and delicious raitha with tomatoes, just, the way I made it is slightly different. This goes very well with parathas, pilafs, or I can have it just like that, try it, am sure you'll like it..

Need To Have

• Tomatoes - 2, medium
• Yogurt/ curd - 6 tablespoons
• Grated Ginger - 1 teaspoon
• Mustard Seeds - 1/4 teaspoon
• Urad Dal/ Husked Black Gram - 1 teaspoon
• Asafoetida - 1/8 teaspoon
• Green Chilly - 1, chopped
• Curry Leaves - 5

Method

          Boil water and add the tomatoes to the boiling water, keep cooking till you see the skin splitting on the tomatoes. Remove, cool, peel the skin, mash it well and keep.

          Mix in the grated ginger and yogurt with the mashed tomatoes. Heat some oil, add the urad dal, mustard seeds, when it starts spluttering, add the asafoetida, followed by the green chilly and curry leaves. Saute for a minute and add it to tomato-curd mixture and serve.

Note
Use nice ripe tomatoes for this, otherwise it'll take a very long time for the skin to split when boiling in hot water.
If you want to use crushed or peeled can tomatoes, cook it a little and then proceed, otherwise it'll have a raw smell. 

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