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Showing posts with label LUNCH BOX IDEAS. Show all posts
Showing posts with label LUNCH BOX IDEAS. Show all posts

August 3, 2020

Kovil Puliyodharai Recipe –Temple Style Tamarind Rice

Kovil puliyodharai recipe
Making a perfect Kovil puliyodharai / Temple style tamarind rice must be the dream for many. Me too not an exception. Whenever we visit temples, I never forget to buy a pack of tamarind rice from temple’s prasadam stall. Sometimes my FIL buys an extra packet of puli sadam just for me. I love the flavor of puli sadham packed in banana leaf or served in donnai (hand pressed plantain leaf bowls). I have always wanted to recreate that taste in my kitchen and tried so many recipes titled temple style puliodharai but never satisfied with the result.
Recently I tried this kovil puliyodharai recipe from Royal Dakshin YouTube channel and was so happy with the outcome. I altered the quantity of ingredients as per my requirement and tried it. It tasted so close to the puli sadam served in Tamil nadu temples. I have tasted this kind of puliodharai in perumal koil madapalli and some other temples near Trichy, Kumbakonam. But one thing I observed is, this recipe needs some standing time for all the taste and flavor to blend well. Also if you store this tamarind rice in a bowl lined with banana leaf, it tastes exactly like kovil puliyodharai. Friends, do try this Tamilnadu temple style tamarind rice during this festival month and share your feedback with me. Lets see the making with step by step pictures and video !

Temple style puliyodharai

Temple style puliodharai / Kovil puliyodharai recipe


Temple style puliodharai / Kovil puliyodharai recipe

Tamil nadu temple style puliyodharai recipe with stepwise pictures.


Cuisine: South Indian
Category: Main course
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

For Pulikachal Paste
  • Gingely oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tbsp
  • Roasted peanuts - 2 tbsp
  • Curry leaves - few
  • Red chilli - 2 ( pinched into 2)
  • Hing/ asafetida - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Jaggery - 1 tsp
  • Tamarind - Lemon size
  • Salt & water - as needed
For spice powder (Dry roast)
  • Coriander seeds - 1.5 tsp
  • Chana dal - 1.5 tsp
  • Urad dal - 3/4 tsp
  • Fenugreek seeds - 1/2 tsp
  • Red chilli - 4
  • Pepper corns - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Black or white sesame seeds - 2 tsp ( I used black ones)
  • Asafetida / Hing - 1/4 tsp
  • Curry leaves - 5
For tamarind rice
  • Raw rice or steamed rice - 1 cup
  • Water - 2 cups for raw rice / 3 cups for steamed rice
  • Gingely oil - 1 tbsp + few drops for cooking rice
  • Curry leaves - Few ( to decorate)
  • Banana leaf - to store and serve the rice

HOW TO MAKE KOVIL PULIYODHARAI

  1. Heat a kadai and dry roast all the ingredients given under “For spice powder”.
  2. Cool down and grind to a fine powder. Set aside.
  3. Heat oil the kadai and splutter mustard seeds, urad dal, chana dal, red chilli, roasted peanuts, curry leaves and hing.
  4. Add 1.5 cups of tamarind extract, required salt, turmeric powder, chilli powder, jaggery.
  5. Let it roll boil till oil floats on top and becomes semi thick paste.
  6. Lastly add 2 tsp of ground puliyodharai spice powder and boil for a minute.
  7. It thickens more and leaves oil on sides. Switch off the flame. Cool down and store in a box. 
  8. Pulikachal paste is ready. You can refrigerate and use up to 2 weeks. Store the remaining spice powder in an air tight box.
  9. To make Kovil puliyodharai, wash and pressure cook one cup of raw rice adding 2 cups of water and few drops of gingely oil.
  10. Spread the rice in a plate, cool down. Add the required tamarind rice paste and the spice powder. Mix well.Check for taste, add more if needed.
  11. Add little gingely oil, mix gently. Garnish with chopped curry leaves and cover the bowl with a banana leaf.
  12. Give a standing time of one or two hours. Serve and enjoy !

METHOD - STEP BY STEP PICTURES

  • Heat a kadai and dry roast all the ingredients given under “For spice powder”. Cool down and grind to a fine powder. Set aside. Soak lemon size tamarind in 1 cup warm water for 20 minutes. Take 1.5 cups extract. Keep it aside.
    Kovil puliyodharai recipe Kovil puliyodharai recipe
  • Heat oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves, hing. Add 1.5 cups of tamarind extract, turmeric powder, red chilli powder, required salt and jaggery.
    Kovil puliyodharai recipe
  • Boil till the raw smell leaves and starts to leave the oil. When the paste becomes semi thick, add the ground spice powder. Mix till thick and leaves oil. Pulikachal / tamarind rice paste is ready.
    Kovil puliyodharai recipe
  • Switch off the flame. Cool down the paste completely and store in a clean box. Use a clean spoon to handle. Stays good for 2 weeks under refrigeration. Also store the remaining spice powder in a box.

  • To make temple style tamarind rice : Wash and pressure cook 1 cup of raw rice. Add 2 cups of water, few drops of oil and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Spread the rice in a plate. Add 2 tsp of gingely oil. Cool down.

  • Add the required paste, 1 to 2 tsp of spice powder and mix gently to coat evenly. Add more gingely oil if required. Garnish with fresh curry leaves. Keep the rice in a bowl lined with banana leaf. Cover it with another banana leaf and give a standing time for an hour or two to enjoy the original temple style puliyodharai.
    Kovil puliyodharai recipe
    Enjoy !

Note

  • Adjust the quantity of red chillies used for grinding for more spicy taste.
  • Boil the tamarind paste till it leaves oil for best taste.
  • Mixing spice powder along with tamarind paste in the rice is the highlight of this puli sadam.
  • Do not hesitate to use more gingely oil. It gives nice flavor and also helps to pacify the body heat generated due to tamarind.
Kovil puliyodharai recipe

Try this easy, yummy, Kovil puliyodharai recipe and share your feedback with me.
Temple style tamarind rice recipe


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July 5, 2020

Green Peas Masala Rice / Masala Pattani Sadam Recipe / Pattani Sadam

PEAS MASALA RICE
Peas masala rice / masala pattani sadam in Tamil was in my try list for long time. Last weekend when I ran short of vegetables, I had to try this. It came out so well. Flavor of this masala rice was wafting through my house. Sendhil and Raksha got tempted to eat by the smell. Its an easy, one pot meal that can be made directly in a pressure cooker.

It tastes more like tomato pulao. I am sure you will love it. To make it more healthy, you can add mixed vegetables or cauliflower, potato along with green peas. I used frozen green peas here. If you want to use dry peas, you have to soak in water overnight and pressure cook it along with rice. Ok, lets see how to make green peas masala rice with step by step pictures.

Do check out my other SUNDAY SPECIAL RECIPES !

green peas masala rice


MASALA PATTANI SADAM


Peas Masala Rice / Pattani Masala Sadam Recipe


Peas Masala Rice / Pattani Masala Sadam Recipe

Easy peas masala rice / Masala pattani sadam in a pressure cooker



Cuisine: Indian
Category: Main course
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Basmati rice – 1 cup
  • Cooking oil - 2 tbsp
  • Bayleaf - 1
  • Black stone flower – 1 (Kalpasi)
  • Green peas – 1/4 cup ( Add 1/2 cup for more)
  • Big onion – 1
  • Green chilli – 1 ( small)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder – 3/4 tsp
  • Garam masala powder – 1/2 tsp (optional)
  • Water – 1.5 cups
  • Salt - As needed
To grind
  • Tomato – 2
  • Grated Coconut – 2 tbsp
  • Cinnamon , Cloves – 1 each
  • Ginger – 1 inch
  • Garlic – 5 cloves
  • Fennel seeds – 1/2 tsp
  • Water – to make paste
HOW TO MAKE MASALA PATTANI SADAM
  1. Grind all the ingredients given under "To grind" to a smooth paste.
  2. Heat oil in a cooker base. Saute bay leaf and black stone flower.
  3. Add onion, green chilli, finely chopped mint and coriander leaves.
  4. Add the ground masala paste and saute till raw smell goes off.
  5. Add chilli powder, turmeric powder, garam masala powder and mix well.
  6. Saute for a minute. Add green peas and mix well.
  7. Add water, salt and washed rice. Pressure cook in low flame for one whistle.
  8. Open the cooker after steam is released. Fluff the rice gently.
  9. Serve hot with onion raita !

METHOD - STEP BY STEP PICTURES
  • Wash the tomato, chop into cubes. Add to mixie jar. Add cinnamon, cloves, fennel seeds, coconut, ginger, garlic to it. Grind to a smooth paste adding required water.
  • MASALA PATTANI SADAM

  • Heat oil in a pressure cooker base. Saute bay leaf and kalpasi. Add chopped onion, slitted green chilli, finely chopped mint and coriander leaves.
  • MASALA PATTANI SADAM

  • Add the ground masala paste and saute till raw smell goes off. Now add the turmeric powder, red chilli powder, garam masala powder and mix well. Add frozen or fresh green peas (If you use dry peas, soak in water overnight). Mix quickly
  • MASALA PATTANI SADAM

  • Add 1.5 cups of water for 1 cup of washed basmati rice. Add required salt. When the water comes to roll boil, add washed rice and mix well.
  • MASALA PATTANI SADAM
  • Keep the flame high till steam comes out. As soon as steam comes, lower the flame completely and put the weight valve.

  • Pressure cook for one whistle in very low flame. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raitha, chips !
  • MASALA PATTANI SADAM Enjoy !

Note

  • Adjust the quantity of chilli powder as per your taste.
  • In addition to green peas, you can also add cubed potato but flavor of the rice vary slightly.
  • Use basmati rice or jeeraga samba rice for best taste and flavor.
  • Do not skip any of the spices like cinnamon, cloves, fennel, bay leaf and kalpasi. Flavor will differ.

Friends, do try this easy and yummy masala green peas rice / masala pattani sadam and enjoy !

MASALA PATTANI SADAM


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June 23, 2020

Bread Butter Jam Toast / Sandwich Recipe

Bread butter jam

Bread Butter Jam Recipe is the simplest and the basic sandwich recipe even a kid can make it easily. Usually kids make this for fireless cooking in school competitions.  I still remember this was my breakfast during our honey moon in Srilanka in a Five star hotel😀.

 Here in Bangalore, I have tasted bun butter jam in small sandwich shops and I just love it. Today I made the same using fresh bread slices. I think most of the moms pack this bread butter jam for their kids school lunch box or snacks box as it can be prepared easily under few minutes. In my case, I have never packed this for Raksha as she is not a big fan of jam based recipes. Somehow she hates the sweet taste in store bought jams. But myself and Sendhil likes to have it once in a while for our breakfast during weekends.

So last Sunday, I made this for ourselves and plain bread toast with butter for Raksha which is her favorite. As we all know, the plain bread butter jam is not a healthy choice for kids. Consuming it once in a while is not an issue but I won’t recommend to eat it regularly. So, to make it more healthy and interesting, we can add some toppings like chopped nuts, sliced fruits, sliced avocado, cheese etc.

You can play with your imaginations and do it based on your kids likings. You can serve it raw or toast it as I did. Tastes good in either ways. But use fresh or 1 day old bread slices for best taste. Now lets see how to make the simple and basic bread butter jam recipe with step by step pictures.

Do check out my other sandwich recipes too !

Bread butter jam toast

Bread Butter Jam Recipe


Bread Butter Jam Recipe

Bread Butter Jam Recipe for quick breakfast or snacks.



Cuisine: Indian
Category: Sweet
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS

  • Milk bread or brown bread - 9 slices
  • Mixed fruit jam - as needed ( I used Kissan jam)
  • Butter at room temperature - as required
  • Butter - to spread on the tawa (If toasting)
For additional toppings
  • Sliced, mixed fruits
  • Chopped nuts
  • Chopped avocado
  • Peanut butter instead of plain butter
HOW TO MAKE BREAD BUTTER JAM
  1. To make bread butter jam, take 3 fresh bread slices.
  2. Apply jam on one slice and butter on other. Cover it to make a sandwich.
  3. Take the 3rd bread slice and apply jam in it.
  4. Cover it to make a layered sandwich with 3 bread slices.
  5. You can cut and serve as such OR toast it. For this, apply butter on a hot tawa.
  6. Toast the bread butter jam both the sides and serve hot !
METHOD - STEP BY STEP PICTURES

  • To make bread butter jam, take 3 fresh bread slices. Apply jam on one slice, butter on the other.

  • Place the buttered slice over the jam slice and cover it. Take the 3rd bread slice and apply the jam.
  • Bread butter jam recipe
  • Cover it to make a 3 layer sandwich. Now you can cut them into two halves as shown in the cover picture OR toast it following the next step. 
  • Bread butter jam recipe
  • To toast the bread butter jam, heat a dosa tawa and apply butter on it. Toast both the sides in low to medium flame by flipping it whenever needed.
  • Bread butter jam recipe
  • Remove and cut into two or four pieces. Serve hot !Bread butter jam recipe

Note

  • I used Kissan mixed fruit jam. You can use any other flavor or homemade jam too.
  • Instead of jam, you can try to use sweetened fruit pulp too. 
Make this easy, yummy bread butter jam and enjoy !
Bread butter jam recipe


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May 18, 2020

Gojju Avalakki Recipe – Karnataka Gojjavalakki / Huli Avalakki

Gojju avalakki recipe
I love to try varieties of poha recipes for our breakfast and dinner. Last week I tried this Karnataka style gojjavalakki recipe (Tamarind poha) for our breakfast. Its an instant and quick fix recipe for breakfast. This is a no onion no garlic recipe too. If you have tamarind paste or soaked tamarind in hand, gojju avalakki can be prepared under 10 minutes. It doesn’t need any side dish too.

 This recipe would be ideal for bachelors and working women to make a quick breakfast and dinner. I referred few Karnataka blogs and YouTube videos and tried this recipe. Gojju avalakki works the best with thick poha. It is coarsely ground and made. But I used thin poha which is also know as paper avalakki in Karnataka. So I have shared the instructions for both the types of poha.

 Soon I will try to share Tamil nadu style puli aval / tamarind poha recipe which is slightly different from this one. Ok, lets see how to make Karnataka special gojjavalakki recipe with step by step pictures.
Karnataka Gojju avalakki recipe

Gojju avalakki recipe


Gojju avalakki recipe

Karnataka style gojju avalakki recipe


Cuisine: Karnataka
Category: Breakfast
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
To mix in poha
  • Poha / Avalakki / Aval/ rice flakes - 3 cups ( I used thin poha)
  • Tamarind - Big gooseberry size
  • Karnataka style Rasam powder or sambar powder - 1 tbsp
  • Turmeric powder - 1/2 tsp
  • Jaggery – 2 tsp (powdered)
  • Salt - as needed
  • Water - as needed
  • Grated coconut - 1/4 cup ( to garnish)
To temper
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 2 tsp
  • Chana dal - 1 tbsp
  • Peanut - 2 tbsp
  • Curry leaves - Few
  • Asafetida / Hing - 1/4 tsp
  • Red chilli – 1 or 2 ( pinched into 2)
HOW TO MAKE GOJJU AVALAKKI
  1. Wash the poha once or twice in water. Drain completely.
  2. Take in a wide bowl. Add tamarind extract, sambar powder, turmeric powder, jaggery, salt and hing. Sprinkle some water if needed and mix gently.
  3. Mix well and set aside for 5 minutes.
  4. In the mean time, heat oil in a kadai. Roast peanuts.
  5. Splutter mustard seeds, urad dal, chana dal and roast well.
  6. Add curry leaves, pinched red chilli and hing. Saute quickly.
  7. Now add the soaked gojju avalakki mixture and mix gently.
  8. Cover cook in low flame for 5 to 10 minutes by tossing once in the middle.
  9. Switch off the flame and garnish with grated coconut. Serve hot !
METHOD - STEP BY STEP PICTURES
  • Take the poha in a bowl. If you are using thick poha, grind it coarsely using pulse option in your mixer grinder. If using thin poha, no need to grind it. Proceed to next step.
  • Wash the poha once or twice in water to remove the debris. Drain the water completely and set aside in a bowl. Soak tamarind in 1 cup of water and take the extract.  Gojju avalakki recipe
  • Add the tamarind extract, turmeric powder, sambar powder/ rasam powder, jaggery, hing and salt. Mix well and rest it for 5 minutes.
  • Gojju avalakki recipe  
  • In the mean time, heat oil in a kadai. Roast the raw peanuts for few minutes. Now add mustard seeds in the same oil. Let it splutter.
  • Add urad dal, chana dal, pinched red chilli, hing and curry leaves. Saute for a minute. Gojju avalakki recipe
  • Add the soaked poha + tamarind mixture to the kadai. Mix gently, check for taste and add more spices, salt if required. Cover cook for 5 to 10 minutes in low flame. Toss it once or twice in the middle. Cook till poha becomes hot. Switch off the flame and garnish with grated coconut. Serve hot and enjoy ! You can eat it as such or serve with coconut chutney.Gojju avalakki recipe

Note

  • Do not add more water while soaking thin poha. If you are using thick poha , grind it coarsely and then soak in tamarind water. It helps to soak the poha quickly in less water. Adding more water makes the dish mushy. 
  • You can use Karnataka style rasam powder or sambar powder in this recipe.
  • For variations, you can also add a tsp of roasted sesame seeds powder and mix at the end.
Try this easy, instant Karnataka special gojju avalakki and enjoy !
Gojju avalakki

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January 30, 2020

Karnataka Style Tomato Bath Recipe - Version 2

tomato bath
Here is my second version of Karnataka style tomato bath recipe. Few weeks ago, I shared a Karnataka style tomato bath recipe which tastes like hotel ones in Bangalore. This version is a bit different in masala part. This tomato bath tastes like the one served in temple festivals as prasad (Served in Jaatre ) and weddings. You can call this as home style tomato bath recipe.  Most of my Kannadiga friends make in this way a nd they call it as tomato palav. In fact I loved this version more than my previous one. You don’t need any side dish for this tomato rice. If you like, you can serve with onion raita. Its a great lunch box recipe because its taste and flavor improves over the time. I am sure your family would love it. As usual I made this tomato rice directly in a pressure cooker to ease my job. So it took less than 20 minutes to prepare. You can add some green peas to make it more colorful and healthy. Friends, do try this Karnataka style tomato bath recipe / tomato palav and share your feedback with me.


tomato bath recipe

Karnataka style tomato bath recipe


Karnataka style tomato bath recipe

Karnataka style tomato bath recipe in a pressure cooker



Cuisine: Karnataka
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Raw rice / Ponni rice / Sona masoori - 1 cup
  • Cooking oil - 3 tbsp
  • Bay leaf - 1
  • Cinnamon - 1
  • Cloves - 1
  • Cardamom - 1
  • Big onion - 1 (finely chopped)
  • Ripe tomato - 2 (I used big sized Bangalore tomato)
  • Mint + coriander leaves – a fistful
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Dhania powder / coriander seeds powder - 3/4 tsp
  • Salt - as needed
  • Water - 2 cups
To grind masala
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Ginger - 1 inch piece
  • Garlic cloves - 6
  • Green chilli - 1
TOMATO BATH RECIPE
  1. Wash and soak raw rice in water for 10 minutes. Wash and finely chop onion, tomato.
  2. Grind the ingredients given under “ to grind masala” to a coarse paste without adding water.
  3. Heat oil in a pressure cooker. Saute the whole garam masala, onion.
  4. Add ground masala and saute till nice aroma emits. Add finely chopped tomato.
  5. Add mint + coriander leaves and saute quickly. Add the spice powders, salt and mix well.
  6. Lastly add the soaked rice along with water and pressure cook in low flame for one whistle.
  7. Open the cooker after the steam is released. Fluff the rice gently and serve hot. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and soak 1 cup of raw rice in  2 cups of water for 10 minutes. Wash and chop onion, tomato and set aside.
  • tomato bath recipe
  • Grind all the ingredients given under “ to grind masala” to a coarse paste. I used mortar and pestle and grind it without water.
  • tomato bath recipe
  • Heat 3 tbsp cooking oil in a pressure cooker base. Saute cinnamon, cloves, cardamom and bay leaf. Add onion and saute till transparent.
  • tomato bath recipe
  • Add the ground masala and saute till nice aroma emits. Now add the finely chopped tomato, mint leaves, coriander leaves, salt and saute till tomato becomes mushy.

  • Add the red chilli powder, coriander seeds powder and turmeric powder. Mix quickly without burning. Lastly add the soaked rice along with water. Mix well and check for salt.
  • tomato bath recipe
  • Close the lid and keep the flame high till steam comes off. Now put the weight valve and lower the flame completely. Pressure cook in very low flame for one whistle. It takes maximum 10 minutes for one whistle based on the size of cooker. Open the cooker after the steam is released naturally.  Fluff the rice gently and serve hot with raita if you like.  tomato bath recipe
    Enjoy !

Note

  • For variations, you can use basmati rice or jeera rice but in Karnataka people use Sona masoori for rice varieties like pulao and bath.
  • Adjust the quantity of chilli powder as per your taste.
  • If you use Tamil nadu tomato, add more chilli powder based on its tanginess.

Friends, do try this easy version of Karnataka style tomato bath recipe and enjoy !
tomato bath recipe
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January 13, 2020

Tomato bath Recipe - Karnataka Style Tomato Pulao Recipe

Karnataka style tomato bath
Karnataka style tomato masala bath was in my try list for years. Here in Bangalore, people make tomato rice in different ways and call it in different names like tomato masala bath, tomato bath, tomato chitranna, tomato palav etc. Recently I followed a recipe from Rekha aduge’s YouTube channel. It came out so good and flavorful. Its taste reminded few restaurants to me. Its a simple one pot recipe. It can be prepared easily in a pressure cooker. So you can make it quickly during busy morning hours. Ideal for lunch box. Kids would also love it. You can add green peas or avarekalu  / field beans during its season. But I made it simple and plain. Friends, do try this Karnataka style tomato bath recipe and share your feedback with me.
tomato bath recipe

Tomato bath recipe


Tomato bath recipe

Tomato masala bath recipe in pressure cooker



Cuisine: Karnataka
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Raw rice - 1 cup (Sona masoori rice)
  • Water - 2 cups
  • Cooking oil - 3 tbsp
  • Cinnamon - 1 small piece
  • Bay leaf - 1
  • Cloves - 2
  • Cardamom - 1
  • Big onion - 1 (Finely chopped)
  • Ripe tomato - 2 (Use 1 if using Tamil nadu tomato, I used Bangalore tomato)
  • Red chilli powder - 1/2 tsp to 3/4 tsp (Use Kashmiri chilli powder)
  • Turmeric powder - 1/4 tsp
  • Coriander leaves – 1 tbsp
  • Mint leaves - 10
  • Salt - as needed
To grind masala
  • Ripe tomato - 1
  • Grated coconut - 2 tbsp
  • Green chilli - 1
  • Ginger - 1 inch piece
  • Garlic cloves - 7
  • Cinnamon - 1 small piece
  • Cloves - 2
  • Water – to grind masala
HOW TO MAKE TOMATO BATH
  1. Wash and chop onion, tomato and set aside. Wash the rice and soak in water for 10 minutes.
  2. Grind all the ingredients given under” to grind masala”.
  3. Heat oil in a pressure cooker. Saute cinnamon, bay leaf, cloves and cardamom.
  4. Saute onion and ground masala paste till raw smell leaves.
  5. Add tomato, salt, red chilli powder, turmeric powder and saute till mushy.
  6. Lastly add mint + coriander leaves. Add rice along with soaked water.
  7. Mix well. Pressure cook in low flame for one whistle.
  8. Switch off the flame. Open the cooker and fluff the rice.
  9. Serve hot with onion raita. Enjoy !!
TOMATO BATH RECIPE METHOD - STEP BY STEP PICTURES
  • Wash the rice and soak in water for 10 minutes. In the mean time, wash and chop onion and tomato.

  • Grind all the ingredients given under “To grind masala” to a smooth paste adding required water. Set aside.
  • Tomato bath recipe
  • Heat oil in a pressure cooker. Add cinnamon, cloves, bay leaf and cardamom. Saute for a while. Add onion and saute till transparent.
  • Tomato bath recipe
  • Add the ground masala paste and saute till raw smell vanishes. Add tomato, salt, turmeric powder, red chilli powder and saute till tomato becomes mushy.
  • Tomato bath recipe
  • Lastly add coriander + mint leaves. Mix quickly. Add rice + soaked water. Mix gently. Check for taste and add salt or chilli powder if needed.
  • Tomato bath recipe
  • Keep the flame high and close the pressure cooker. Put the weight valve as soon as steam comes off. Lower the flame completely and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raita ! Enjoy !Tomato bath recipe

Note

  • Adjust the quantity of chilli powder as per your taste.
  • Use Kashmiri chilli powder to get this bright color.
  • Do not add more coriander and mint leaves.
Try this easy, yummy Karnataka style tomato bath recipe and share your feedback !
tomato bath recipe
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