Wednesday, February 29, 2012

Tomato Bhaat ( Tomato Rice)

We are already on Day 6 of Blogging Marathon # 13.
Blogging Marathon # 13 is a great initiative started by the lovely and extremely enthusiastic  Srivalli which has already completed one year successfully and is now into its 13th edition.......
My Theme for Blogging Marathon # 13 is Easy Lunch Box recipes for Kids - Rice

The recipe for today is Tomato Bhaat (Tomato Rice)

Tomato Bhaat is one of my favorite rice. Although the recipe is adapted from Mrs.Jayashree Deshpande's Marathi cookbook "Hamkhaas Pakshidhi", I have modified it to suit the taste of my family. I have added turmeric powder as my family is not too keen on the blood red color of Tomato Rice :)) and I have also reduced the portion of grated coconut and sugar to be used. But if you like coconut and sugar, you may increase the quantity as per your taste and preference.I have used whole green chilles which again reduces the spiciness of this dish. One can alternatively make paste of green chillies, ginger and garlic to make the dish spicier. This rice is done directly in the pressure cooker.

Tomato Bhaat (Tomato Rice)

Recipe adapted from "Hamkhaas Paksidhi" by Jayashree Deshpande.
Ingredients -
Rice -1 cup (uncooked)
Ghee - One tablespoon

Onion - 1 (finely chopped in small pieces)
Tomatoes - 3 (boiled, peeled and pureed)
Salt as per taste
Curry Leaves  - 3/4
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder (haldi)
1 teaspoon grated ginger ( Ginger paste can also be used)
1 teaspoon garlic paste ( 5/6 cloves of garlic)
1 teaspoon sugar ( More sugar can be added as per individual tastes and preferences)
2 Green chilles (whole)
Water - 2 cups 
4 teaspoon grated fresh coconut
Fresh green coriander leaves for garnishing

Method -
1) Wash and drain the rice and keep it aside for atleast 30 minutes.
2) Boil the tomatoes, peel and make a puree.
3) Heat ghee in a pressure cooker.
4) When the ghee gets heated, add cumin seeds.
5) Add asafoetida,curry leaves, green chillies, ginger paste & garlic paste and stir continuously.
6) Add onion and stir them till they turn translucent.
7) Then add tomato puree and keep on stirring.
8)Add uncooked rice, salt and water.
9) If the puree is very watery, adjust the water to be added in the later part accordingly otherwise the rice will be very watery.
10) Pressure cook on medium heat for 2 whistles.
11) After 2 whistles, cook on low flame for 5 minutes and turn off the heat.

Garnish with fresh coriander leaves and Tomato Bhaat (Tomato Rice) is ready.

Do check the fabulous recipes being whipped up by my fellow Marathoners


Aarthi said...

Yummy recipe..bookmarked


The Pumpkin Farm said...

yumm, glad to see a pic attached...reminds me of mom's cooking, some dishes have nostalgic instincts- i think the word bhat triggered it here

Harini-Jaya Rupanagudi said...

good one! has a very 'homey' feel to it!

Reshmi Mahesh said...

Delicious recipe...

Suma Gandlur said...

Yummy one.

Santosh Bangar said...

yummy delicious...

Santosh Bangar said...

yummy delicious...

Smitha said...

love it anytime! good one!

sangee vijay said...

your version sounds so yumm...wonderful preparation!!
Spicy Treats
OnGoing Event:Show Me Your HITS~Healthy Delights

Vardhini said...

Tasty rice. I made it last night for dinner.

Srivalli said...

I am sure we all can do with another version of tomato bath!..looks good..

vaishali sabnani said...

No end to making rice..but these look delicious.

KR @ Edible Entertainment said...

I've never prepared tomato bhaath this way. Adding ghee and grated coconut would give it a great twist, I guess! :) Thanks for sharing!!

Chef Mireille said...

I have had Mexican tomato rice but never had the Indian version before...going to try this one!

sangee vijay said...

thanks for your lovely comment...happy to be your follower :)

PJ said...

tomato rice is my favorite. looks so yummy - havent yet seen this cookbook though.