Re: anday tamatar
Oh I love I love^^^^ Kat is soooooo good!
haina!??!?! uff....yum, yum, yum!!!!
Re: anday tamatar
Khattichic is too **khatti ***already so why waste TamaaTar on her...just anDe would be fine...but, nah! she is quite nice so no anDe at her :)*
Re: anday tamatar
yummy.
may i get recipe of tamatar ka kat?
Re: anday tamatar
yummy. may i get recipe of tamatar ka kat?
I'm going to give you the easy, shortcut recipe (my nani & dadi will kill me, but oh well!!!) since tomatos are not in season right now, and I have zero patience for peeling and de-seeding tamatar right now, I use canned tomato sauce....also, I very rarely use exact measurements, everything is by andaaza...
Start with a can the Tomato Sauce (just plain tomato sauce, like Hunt's or some similar brand, make sure it's not an italian flavor or basil or anyting), empty into your pot and thin it out with some water (kat should have a smooth, liquidy consistancy) or you can alternatively use the paani that imli has been soaked in, since you need to add khattaas as well...
So add the imli ka paani, adrak lasan paste (about 1tsp), namak, lal mirch, haldi & a chutki of ground zeera powder. Dry roast some copra, then grind it until very fine and add that to the kat as well. Throw in a few karri patta leaves as well...about 3-4. Other than the karri patta, you do not want anything chunky, or whole masala to show through! Let all this cook away on slow to medium heat so that all the flavors meld well together.
Once you're satisfied with taste/texture, give it a baghar of whole zeera seeds, sooki lal mirch & lasan. Poor the sizzling baghar over the kat.
Lastly, take three hard boiled eggs, and slice them either in halves or quarters lenghtwise, and add them to kat
Voila, it's done!
Re: anday tamatar
I'm going to give you the easy, shortcut recipe (my nani & dadi will kill me, but oh well!!!) since tomatos are not in season right now, and I have zero patience for peeling and de-seeding tamatar right now, I use canned tomato sauce....also, I very rarely use exact measurements, everything is by andaaza...
Start with a can the Tomato Sauce (just plain tomato sauce, like Hunt's or some similar brand, make sure it's not an italian flavor or basil or anyting), empty into your pot and thin it out with some water (kat should have a smooth, liquidy consistancy) or you can alternatively use the paani that imli has been soaked in, since you need to add khattaas as well...
So add the imli ka paani, adrak lasan paste (about 1tsp), namak, lal mirch, haldi & a chutki of ground zeera powder. Dry roast some copra, then grind it until very fine and add that to the kat as well. Throw in a few karri patta leaves as well...about 3-4. Other than the karri patta, you do not want anything chunky, or whole masala to show through! Let all this cook away on slow to medium heat so that all the flavors meld well together.
Once you're satisfied with taste/texture, give it a baghar of whole zeera seeds, sooki lal mirch & lasan. Poor the sizzling baghar over the kat.
Lastly, take three hard boiled eggs, and slice them either in halves or quarters lenghtwise, and add them to kat
Voila, it's done!
thank you. i will try.
Re: anday tamatar
what you want to try ? reading that post ?
Re: anday tamatar
what you want to try ? reading that post ?
Re: anday tamatar
meray pass buhat saray timatar aur anday jama hogaey hain. kissi ko omlet khana hai to bataye.
Re: anday tamatar
tamatar ka soup bana do :@:
Re: anday tamatar
mujhay b tamatar ka soup peena hay.