Tomato bath Recipe in pressure cooker - Karnataka Style Tomato Pulao Recipe

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 masala bath recipe in pressure cooker

Cuisine: Karnataka

Category: Main course

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

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. Heat oil in a pressure cooker. Add cinnamon, cloves, bay leaf and cardamom. Saute for a while. Add onion and saute till transparent. 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. Lastly add coriander + mint leaves. Mix quickly. Add rice + soaked water. Mix gently. Check for taste and add salt or chilli powder if needed. 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 !

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 !

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Javvarisi Vadai Recipe–Sabudana Vada Without Potato

This is an easy version of javvarisi vadai (In Tamil) without potato and peanuts. Its prepared by mixing soaked sago / javvarisi / sabudana, rice flour, chopped onion and vegetables which is mostly like South Indian style. Though its my first attempt, it came out so well and crispy. We all loved it very much. I tried this recipe after watching an YouTube video. It can be prepared under 10 minutes if you have soaked sago ready in hand. Ok, Lets see how to make this easy and simple javvarisi vadai with step by step pictures.

Check out my North Indian style sabudana vada too !

Javvarisi vadai recipe

Javvarisi vadai / Sago vada recipe without potato, peanuts

Cuisine: Indian

Category: Starters

Serves: 8 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Soaked sago /  ooravacha Javvarisi - 1 cup (use big sized ones) Rice flour - 1 tbsp Big onion - 1 (finely chopped) Green chilli - 2 (finely chopped) Ginger - 1/2 inch (-do-) Coriander leaves - 2 tbsp (-do-) Carrot - 1 (grated) Curry leaves - Few Salt - as needed Water - 1 to 2 tsp (only if needed) Cooking oil - to deep fry vada

HOW TO MAKE JAVVARISI VADAI

1. Wash and soak 1/2 cup sabudana / sago in required water for 4 hours or overnight. It doubles and get around 1 cup after soaking. 
2. Drain all the water and grind the soaked sago to a coarse paste with less water.
3. Take the ground sago in a bowl. Add rice flour, finely chopped onion, ginger, green chilli, grated carrot, curry leaves and coriander leaves. Mix well.
4. Grease your hands with oil and shape vada.
5. Heat oil and deep fry the vada both sides till onion turns golden brown.
6. Remove and drain in a tissue paper. Serve hot with tomato ketchup.

JAVVARISI VADAI RECIPE - STEP BY STEP PICTURES

Wash and soak 1/2 cup of white colored, big sized sabudana / sago pearls in water twice. Then soak it in enough water for 4 hours or over night. It doubles and becomes to around 1 cup after soaking.   After soaking, drain the excess water completely. Take 1 cup of soaked sago in a mixie jar. Grind to a coarse paste and transfer to a bowl. Add 1 to 2 tsp of water while grinding based on the need. Do not add more.  Add rice flour, salt, finely chopped onion, green chilli, coriander leaves, curry leaves, ginger and grated carrot. Mix well. Check for taste. Vada batter should be thick. It should not be loose, wet and watery. Vada will absorb more oil if the batter is loose. Heat oil to deep fry vada. Grease your hands with oil. Make small balls from the batter and keep aside. Take one ball and press in the palm. Shape like masala vada. Shape all the balls and arrange in a plate. Grease your hands whenever needed. Heat oil to deep fry. Check the oil temperature by dropping a pinch of vada batter. If it rises to the top immediately, oil heat is right. Now drop 3 to 4 vada per batch. Deep fry in medium flame on both the sides till onion turns golden brown. Remove and drain in a tissue paper. This vada remain white in color. So remove it as soon as onion turns golden brown with a nice smell. Enjoy hot crispy vada with tomato sauce.

Note

For variations, you can use grated cabbage instead of onion. Do not add more water to the batter while grinding. Vada absorbs more oil if the batter is watery. Over frying this vada burns the onion. So remove when the onion turns golden brown with a nice smell.

Try this easy, yummy javvarisi vadai and serve with tomato sauce. Kids would love it !

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Bread Kaja Sweet Recipe – Indian Bread Sweet Recipes

Hi friends, Wish you all a very happy 2020. Let this new year brings all the joy and prosperity!!. Bread kaja is an easy and interesting Indian style dessert recipe with bread. It can be prepared quickly and instantly with less procedures. Last week when I was looking for some easy sweet recipes / dessert recipes using leftover bread slices, I came across this bread kaja recipe in Hari Chandana’s blog.

Bread kaja sweet is a simplified version of Shahi tukda which is a rich and famous Mughal dessert. For making bread kaja, we have to just deep fry the bread slices in oil / ghee and dip in flavored sugar syrup. Rabri / sweetened milk is not needed for this sweet. So preparation time is lesser. You can make it under 10 minutes for your surprise guest. Kids will love it.  I thought this sweet would be ideal for this new year celebration.

When I googled for images, I found bread kaja looks triangle in shape similar to Shahi tukra. But I made in small squares to attract the kids. Its an interesting recipe to empty the leftover bread slices. You can make and consume it immediately for crispy tasting bread OR you can soak the fried bread slices in sugar syrup overnight and enjoy like bread gulab jamun. It tastes so soft and flavorful. In fact I loved the soft and well soaked bread pieces more than crispy ones. Ok friends, do try this yummy, easy bread kaja sweet recipe for this new year 2020 and share your feedback with me.

Once again wish you all a very happy new year!!. This year I have planned to start my YouTube channel in Tamil as requested by many of you during last year. Hope you will continue to give your love and support for my new venture too. Thank you !

Bread kaja recipe - Easy sweet with bread

Bread kaja recipe - Easy sweet with bread for dessert & snack.

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Bread slices - 5 nos. Sugar - 1./2 cup Water - 1/4 cup Rose syrup - few drops Saffron thread - few Finely chopped nuts - 2 tbsp

HOW TO MAKE BREAD KAJA SWEET RECIPE

1. Take the bread slices and cut into squares or a triangle.
2. Heat oil and deep fry bread pieces till golden in color. Drain in a tissue paper.
3. Melt sugar in water and make sugar syrup of half string consistency.
4. Add rose essence and saffron thread. Mix the syrup. Add the fried bread pieces.
5. Soak it for few minutes and serve warm by garnishing with chopped nuts.

BREAD KAJA RECIPE - STEP BY STEP PICTURES

Take the bread slices and discard the brown part if you wish. I used the brown part too. Chop into square shaped pieces or into triangles. Heat oil in a kadai. Deep fry the bread pieces in medium flame till golden brown in both the sides. Remove and drain the excess oil in a tissue paper. Melt sugar in water and make sugar syrup. Boil and bring the syrup to half string consistency. i.e Take little syrup in your thumb finger and press with pointer finger. Release it, check if the string is formed and gets cut. This is called half string consistency. Switch off the flame and add rose essence, saffron threads.  Dip the fried bread pieces in sugar syrup and soak for few minutes by flipping both the sides. Sugar syrup will be absorbed by the bread pieces. Garnish with chopped nuts. You can serve it immediately if you like crispy tasting bread else soak overnight and serve soft bread pieces which tastes like bread gulab jamun. Stays good for a day or two. Enjoy !

Note

You can use cardamom powder instead of rose essence. You can also bake the bread pieces or toast in a toaster instead of deep frying. But taste differs.

Try this easy, yummy bread kaja sweet and enjoy !

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Chow Chow Palya / Chow Chow Poriyal Without Onion

This is a simple and yummy Karnataka style basic palya recipe with chow chow / Chayote. Its called as seeme badanekayi palya in Kannada. I have tasted this kind of palya in friends house, marriage function and restaurants. As I told, this is the basic Karnataka style poriyal without onion, garlic. People call it as Palya in Kannada. I have tried it with chow chow vegetable. You can use bottle gourd, radish, snake gourd and beans instead. It so easy to make and tastes great with rice. Its a no onion, no garlic recipe as well. Grated coconut and coriander leaves are the star ingredients for this recipe. So do not skip these two at any cost. Friends, do try this simple and easy Karnataka style chow chow palya. You will love it. Lets see how to make chow chow poriyal with step by step pictures.

Check out my another version of chayote curry, chow chow kootu, chow chow thogayal.

Chow chow palya / Chow chow poriyal recipe

Karnataka style chow chow palya/ Chayote curry, Chow chow poriyal for rice

Cuisine: South Indian

Category: Side dish

Serves: Serves

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Chayote / Chow chow / Seeme badanekayi - 2 Green chilli - 2 (slit) Cooking oil or coconut oil - 1 tbsp ( I used refined oil) Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds – 1/ 2 tsp Curry leaves - few Asafetida / Hing - a pinch Grated coconut - 1/4 cup Chopped coriander leaves - to garnish Turmeric powder – 1/4 tsp (optional) Sugar – 1/2 tsp Salt - as needed Water - 1 tbsp

HOW TO MAKE CHOW CHOW PALYA

1. Wash and peel the skin of chow chow. Chop into small cubes and set aside.
2. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves.
3. Add chopped chow chow and saute for a minute till it shrinks a bit.
4. Add turmeric powder, salt and sugar. Mix well.
5. Add 1 tbsp water and pressure cook in high flame for 2 whistles.
6. Switch off the flame. Remove the whistle after the steam is released.
7. Boil and drain the excess water. Lastly add the grated coconut and coriander leaves.
8. Mix well and cook for a minute. Switch off the flame.
9. Serve with sambar, vatha kuzhambu and even with chapathi if you like !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of chow chow. Chop into small cubes. Slit green chilli and set aside. Heat oil in a pressure cooker base. Temper mustard seeds, urad dal, chana dal, cumin seeds, green chilli and curry leaves. Saute for few seconds. Add chopped chow chow and saute for few minutes. Add turmeric powder, sugar, salt and mix well. Chow chow leaves water while you saute. So do not add more water while pressure cooking. Add just 1 tbsp water. Mix well and pressure cook in high flame for 2 whistles. Switch off the flame. Remove the lid after the steam is released. There will be excess water. Do not mix it. Poriyal will become mushy. So boil the poriyal for few minutes in high flame and drain the excess water. Add grated coconut and finely chopped coriander leaves. Toss gently and switch off the flame. Serve with sambar, vatha kuzhambu, rasam and curd rice. You can serve with chapathi if you like. Enjoy !

Note

Adjust the quantity of green chilli as per your taste. Do not add more water while pressure cooking. Chow chow will become mushy and poriyal becomes kootu ; ))

Try this easy, chow chow poriyal recipe and enjoy !

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Baby Potato Roast / Small Potato Fry Recipe For Rice

Baby potato roast is a simple and quick side dish for rice. It must be the favorite for everyone. It tastes great with sambar rice, rasam rice and even curd rice. A plate full of rasam rice with baby potato roast and a papad is a pure bliss. I have already shared two different recipes of baby potato curry for rice namely baby potato fry and Madurai style baby potato. But this one is very easy and quick to prepare. Its similar to potato kara kari. If you like to make this roast crispy, you should cook the potato in simmer flame and finally sprinkle with some rice flour. Friends, do try this easy and yummy baby potato fry and share your feedback with me. Lets see how to make baby potato roast with step by step pictures.

Check out my another version of  baby potato fry

Small potato roast / madurai masal

Baby potato roast / small potato fry recipe

Baby potato roast for rice

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Baby potato / small potato - 20 Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few Red chilli powder – 1 tsp Coriander powder / Dhania powder – 1.5 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt - as needed

HOW TO MAKE BABY POTATO ROAST

1. Wash the baby potato and pressure cook adding required water.
2. Peel the skin of cooked baby potato. Set aside.
3. Heat oil in a kadai. Splutter mustard seeds, urad dal and curry leaves.
4. Lower the flame and add all the spice powders , salt. Mix quickly.
5. Add the boiled potato and mix well to coat the masala powders.
6. Cover cook in low flame till potato turns golden with nice flavor.
7. Serve with lemon rice, rasam rice and curd rice. 

METHOD - STEP BY STEP PICTURES

Wash the baby potato twice or thrice. Add sufficient water and pressure cook in high flame for 2 to 3 whistles. Remove the lid after pressure is released. Peel the skin of cooked baby potato. Set aside. Heat oil in a kadai. Splutter mustard seeds, urad dal and curry leaves. Lower the flame completely. Add red chilli powder, dhania powder, garam masala powder, salt and turmeric powder. It should not burn. Add cooked baby potato and mix well. Make sure masala is well coated in baby potato. Cover cook in low flame till baby potato turns golden in color with a nice smell. Open the lid and mix whenever needed. Cooking in low flame for long time makes the baby potato roast well and becomes crispy. Serve with lemon rice, rasam rice and curd rice. For variations, you can sprinkle a tsp of rice flour over the potato and cook for few minutes. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. Roasting the potatoes in low flame is necessary. Make sure masala powders doesn’t burn.

Try this easy, kids friendly baby potato fry and enjoy !

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Pottukadalai Urundai With Jaggery – Karthigai Deepam Recipes

I prepared pottukadalai urundai with jaggery for Karthigai deepam festival. Even though It was my first trial, it was so easy to make. It came out very well. Its cooking procedure is similar to kadalai mittai/ peanut chikki. Roasted gram dal also known as chutney dal( pori kadalai / pottukadalai in Tamil) should be fresh and crispy. The consistency of jaggery syrup is important to make this urundai perfect. Its a healthy snack for kids. Friends, do try it and share your feedback with me. Lets see how to make pottukadalai urundai with jaggery with step by step pictures.

Pottukadalai urundai recipe with jaggery

Pottukadalai urundai recipe with jaggery - It can be prepared for Karthigai deepam, Navaratri festival.

Cuisine: South Indian

Category: Sweet

Serves: 8

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Pottukadalai / roasted gram dal / chutney dal - 1 cup Powdered jaggery - 1/2 cup Cardamom powder - 1/4 tsp Water - 1/4 cup Ghee or rice flour - to grease the hands

HOW TO MAKE POTTUKADALAI URUNDAI

1. Heat a kadai and roast the pottukadalai till its hot. Switch off and cool down.
2. Melt jaggery in a kadai adding water. Strain the syrup.
3. Boil the jaggery syrup till frothy. Pour few drops of syrup and gather with fingers.
4. It should form a hard ball with firm shape. Switch off the flame at this consistency.
5. Add the fried gram dal and mix quickly. Grease hands with ghee and make balls.
6. Arrange in a plate. Store in an air tight box and enjoy.

METHOD - STEP BY STEP PICTURES

Heat a kadai and roast the pottukadalai for 2 minutes without changing the color. Switch off the flame and let it cool down. Transfer to a plate. Take jaggery in a wide kadai. Add water and melt it. Strain the syrup using a wire mesh. Wash the kadai and add the syrup. Boil till frothy and thick. Take little water in a plate. Add few drops of syrup. Try to gather using your fingers and make a hard ball. It should make a “tong” sound when your drop it. Switch off the flame and add the cardamom powder, fried gram dal / pottukadalai. Mix quickly to coat the syrup. Grease your hands with ghee or rice flour. Make balls roughly when hot. Roll it tightly once it becomes warm. Arrange in a plate. After making the balls, you will find some dal sticking to the kadai. To remove the dals that is sticking to the kadai, heat the kadai slightly. Remove with a ladle and make the balls.   Store in an air tight box. Stays good for a week. Enjoy !

Note

Pootukadalai should be crispy. So do not skip the roasting part else urundai may turn soggy. The consistency of jaggery syrup is important to get the perfect urundai. It should make a hard ball.

Try this easy, healthy pottukadalai urundai with jaggery and give your kids. They will love it !

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Bansi Rava Upma – Karnataka Bansi Rava Uppittu Recipe

Bansi rava was very new to me till I come to Bangalore. In Tamil nadu, we used to buy Bombay rava for all the dishes like upma, dosa, idli, kesari, pongal and kichadi. Bansi rava is quite popular in Karnataka and in many other South Indian homes. People make uppittu and Kharabath here. When I Googled about the difference between bansi rava and normal white rava / suji , I found both kinds of semolina (rava) are obtained from wheat, albeit different varieties. 

Bansi rava is darker in color than plain semolina / rava. Some people also say Bansi rava is made from corn kernels as its yellow in color. Its healthier than normal rava in terms of nutrition (Source : Quora). We should use 3 cups of water for 1 cup of rava (1:3 ratio of bansi rava and water). It takes more time to cook than Bombay rava. 

This upma tastes similar to Godhumai rava upma / wheat rava upma. It stays soft for hours. So you can prepare it for lunch box as well. Its a tummy filling one. It can be opted for diet recipes too. Ok, lets see how to make Karnataka style bansi rava uppittu with step by step pictures and video.

Check out my Chiroti rava upma and Kharabath recipe !!

Bansi rava upma / Karnataka uppittu Recipe

Karnataka style bansi rava uppittu / upma recipe

Cuisine: South Indian

Category: Breakfast

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250 ml Bansi rava - 1 cup Big onion - 1 (Finely chopped) Tomato - 1 (Finely chopped) Green chilli - 2 (slit into two) Curry leaves - few Water - 3 cups Salt - as needed To Temper Cooking oil - 2 tbsp + 2 tbsp for roasting Mustard seeds - 1/2 tsp Urad dal - 2 tsp Chana dal - 1 tbsp Cumin seeds - 1/2 tsp Coriander leaves & grated coconut - a fistful (to garnish)

HOW TO MAKE BANSI RAVA UPMA

1. Wash and chop onion, tomato, slit green chilli. Set aside.
2. In a kadai, heat oil and roast bansi rava in medium flame till golden.
3. Transfer to a plate. In the same kadai, heat oil.
4. Splutter mustard seeds, urad dal , chana dal and curry leaves.
5. Saute onion, green chilli for a minute. Add tomato and saute till mushy.
6. Add boiling water or cold water and required salt. When it comes to roll boil, add rava.
7. Mix till water is absorbed. Cover cook for few minutes till done.
8. Lastly garnish with coriander leaves and grated coconut. Serve hot with coconut chutney !

BANSI RAVA UPMA - STEP BY STEP PICTURES

Wash and chop onion, tomato and slit green chilli. Chop the vegetables finely if using. Set aside. Heat 2 tbsp oil in a kadai. Roast bansi rava in low to medium flame for 5 minutes. Remove in a plate.  In the same kadai, heat another 2 tbsp oil. Splutter mustard seeds, urad dal, chana dal. Saute for few seconds. Add onion, curry leaves and slit green chilli. Saute till onion becomes transparent. Now add chopped tomato and saute till mushy. Add 3 cups of water and required salt. Let it come to a roll boil. Keep the flame low and add roasted bansi rava.  Mix well. Take care it splashes. Keep mixing till most of the water is absorbed by the rava. Keep the flame low and cover the kadai with a lid. Cook for 5 to 10 minutes. Open the kadai and stir the upma once or twice. Cook till rava is completely soft. Switch off the flame and garnish with coriander leaves and grated coconut. Upma looks mushy when hot but becomes fluffy as it cools down. Enjoy this healthy, yummy bansi rava upma with coconut chutney, chutney podi or sugar.

Note

For healthy variations, you can use finely chopped vegetables like carrot, potato, beans and green peas. In that case, add the vegetables along with onion, saute for few minutes. You may also need to add 1/2 cup more water for the veggies to cook. Instead of slit green chilli you can use MTR vangi bath powder and make kharabath. Water quantity can be adjusted based on your taste. Coriander leaves and grated coconut adds a nice flavor & taste to this dish. So don't skip it.

Try this healthy Bansi rava upma and share your feedback with me !

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