Tomato rice

Tomato rice is a tangy and spice rice that suits for packing in the lunch ox. This will be the lunch for the school and college that amma and paati makes almost once in a week.  They both make different version of tomato rice. Paati makes a thick paste that can be mixed with the rice and amma cooks the rice along with all the spices and tomato. This is my version.

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INGREDIENTS

Rice – 1/2 cup

Tomatoes – 4

Big onion – 1

Green chillies – 2

red chilli powder – 1 tsp

Turmeric powder – A pinch

Garam masala powder – 1/2 tsp

For Seasoning 

Oil – 2 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Coriander leaves – To garnish

  • Pressure cook the rice with little salt and 1 tsp oil.
  • Spread the rice on a plate to cool down.
  • Slice the onions, green chillies, coriander, tomatoes and keep aside.
  • In a kadai, heat oil and splutter mustard seeds, urad dhal, channa dhal.
  • Then add the onions and saute till golden brown.
  • Add all the spice powders alongwith the salt.
  • Mix well till tomato turns to a paste. Or you can grind the tomato and add the tomato puree.
  • Add little water if necessary.
  • Saute till the raw smell goes off.
  • Add the coriander leaves.
  • Mix the rice with the paste.
  • Your tomato rice is ready to serve

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Bisi bele bath

Bisi-bele-bath is a Kannada phrase meaning hot lentil rice. This is a Karnataka recipe. You can find this in restaurants that has Udupi cuisine. Amma makes this recipe at home occasionally when my bro and I were kids. Later I learnt some tips from our kannadian family friend and found it very easy and tastier. So this is a combination of Amma’s and Aunty’s version. Everytime aunty makes this and give to us we could find a different unique flavour and her tips helped me to get that flavour.

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INGREDIENTS

To grind(Bisi-bele-bath powder)

Coriander seeds – 1 cup

Channa dhal – 1/2 cup

Toor dhal – 1/4 cup

Urad dhal – 1/4 cup

Red chilli – As per taste

Fenugreek – 1 tsp

For gravy

Bisi-bele-bath powder –  2 tbsp

Tamarind – lemon size

Water – 2 cups

Salt- As required

Turmeric powder- A pinch

Grated Coconut- 1/2 cup

For Seasoning

Gingelley oil – 1 tbsp

Mustard seeds- 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Ground nut- one hand-full

Curry leaves – few

Rice

Raw rice – 1 cup

Toor dhal – 1/2 cup

Water – 5 cups

  • Fry the items given for grinding one by one until they turn golden brown.
  • Then leave it aside for fifteen minutes and grind it.
  • This powder can be made in large quantities, stored and can be used when making bisi-bele ath. But when made instantly, the flavour of the ingredients will remain fresh.
  • Wash and pressure cook the rice and toor dhal with 5 cups of water.
  • Rice should be cooked well. It should be mushy.
  • You can cook the tamarind along with the rice and toor dhal in a separate cup with little water.
  • Then extract the tamarind juice and keep aside.
  • In a heavy bottomed vessel, add oil and splutter mustard seeds. Once they crack add channa dhal, toor dhal, curry leaves and fry till golden brown.
  • Now add the tamarind juice and allow it to boil.
  • Then add two cups of water, turmeric powder, salt, bisi-bele-bath powder and allow it to boil again.
  • Now simmer the stove.
  • Once they start to boil, add the pressure cooked rice and mix well.
  • Mix everything together and keep it in low flame for five minutes.
  • Serve with salad, papad, vadam.

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Note: I made this without adding any vegetables. You can use potato, onion, drumstick. Add these vegetables once the tamarind juice start to boil.

 

 

 

 

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