Tomato Bath is a traditional Karnataka style rice dish which is very flavorful and aromatic. It is made by cooking rice with whole spices, onion, tomato a special masala paste and few spices. The smell itself makes you so hungry even before tasting. It has that tangy tomato taste with small hint of spice and coconut flavor which makes it taste very unique.

Tomato Bath is colorful and has that homely taste that tastes in between biryani or pulao. The best part is that you can make it simple or rich, as you like, by adding ghee or roasted cashews. This dish is often made during weekends or small get-togethers as it looks so vibrant and taste so good even when packed for lunch box.

About Tomato Bath

Tomato Bath is a very popular Karnataka style rice dish. It is different from usual tomato rice because it has a special masala paste made from coconut, ginger, garlic, red chilies and fennel seeds. The special masala paste gives deep aroma and smooth texture to the rice. Tomato Bath is slightly moist but rice should not turn mushy.

The base for this recipe is a thick tomato masala. Fresh tomatoes are sauteed well until mushy along with onion. Then a masala paste is added which gives a mild sweetness and nice aroma. Seeraga samba rice is cooked along which makes the rice tastes so good. If you are a biryani / pulao lover then this tomato bath is a must try for you.

This recipe is very simple to adjust how you like. You can add few pieces of carrot or some green peas to make it more colorful and taste better. You can also add little biryani masala powder for extra nice flavor. You can serve it with papad, chips or plain onion raita for full meal experience.

I make this whenever I feel like having something tangy and spicy but not too heavy, I end up making Tomato Bath. It fills stomach well and tastes best even when slightly warm, perfect for lunch box or travel food.

Now this tomato bath has become a regular in our monthly meal menu. Do try this and enjoy it with your family. I love tomato bath with curd or onion raita the best combination. Tomato Bath is packed with flavors and no less than a biryani. Variety rice and one pot rice varieties are always my favorite to cook and eat.

Tomato Bath Video

Tomato Bath Ingredients

• Rice - I have used seeraga samba rice you can use basmati rice too.
• Onion - It gives mild sweetness and nice body to the masala. I have used big onion sliced thin, you can use shallots also.
• Tomatoes - I used fresh tomatoes chopped fine, it adds tangy taste and lovely color. Use ripe ones for more juicy flavor.
• Green Peas - Use fresh green peas which gives mild sweetness in between the spicy rice.
• Spice powders - I have added turmeric powder, coriander powder and garam masala powder. Add red chili powder if you want it more spicy.
• Mint, Coriander leaves - adds freshness and flavor to the rice.
• Masala paste - A special flavorful masala paste is made with coconut, kashmiri red chilies, ginger, garlic and fennel seeds.
• Whole spices - Spices include cinnamon, cardamom, cloves and bayleaf which is added while tempering.
• Cumin seeds - is added while tempering and adds nice flavor.
• Oil, Ghee - used to temper the whole spices.

Why This Recipe Works

• This recipe has a balance of tangy, spicy and slightly sweet taste.
• The coconut paste gives nice smooth texture and unique Karnataka touch.
• Easy to make using simple ingredients already in kitchen.
• It stays good even after few hours, great for lunch box.
• You can easily make it plain or rich by adding ghee, vegetables or nuts.

Similar Recipes

• Tomato Rice
• Coconut Rice
• Curd Rice
• Raw Mango Rice
• Carrot Rice

How to make Tomato Bath Step by Step

1.Rinse ½ cup seeraga samba rice well then soak in water for 30 minutes. Cover and set aside.

2.To a mixer jar add 2 tablespoon coconut, 2 kashmiri red chilies, ½ teaspoon fennel seeds, 3 small garlic, ½ inch ginger piece and little water.

3.Grind to a fine paste and set aside.

4.To a pressure cooker heat 1 tablespoon ghee, 1 teaspoon oil - add 1 small bay leaf, 2 small cloves, 2 small cardamom and ½ teaspoon cumin seeds.

5.Add 1 medium sized onion sliced along with salt. Saute until it turns transparent.

6.Add 2 small sized tomatoes roughly chopped.

7.Saute until tomatoes turns mushy.

8.Add the masala paste.

9.Saute for 3 minutes or until the raw smell of tomatoes leave.

10.Add ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder and ½ teaspoon coriander powder. Add ½ teaspoon red chili powder if you like it more spicy. Add ¼ cup green peas, 1 tablespoon mint leaves, 1 tablespoon coriander leaves.

11.Give a quick saute.

12.Drain water from rice add it along with 1 cup water and salt if needed. I used 1(rice):2(water) ratio. So for ½ cup rice I used 1 cup water.

13.Give a quick mix, add 1 teaspoon oil.

14.Close with lid and pressure cook in medium flame for 3 whistles.

15.Let pressure release by itself then open.

16.Fluff it gently. The rice may look moist but will become grain separated once cooled.

Serve hot with onion raita and papad, tastes best.

Expert Tips

• Soaking rice - Soaking rice is must for soft grain separated rice.
• Cook rice right - I always use 1:2 ratio for rice, water which works perfect. I have used seeraga samba rice but you can use sona masoori or raw rice too, but add water accordingly to the rice variety.
• Heat - I have used 2 kashmiri chilies while grinding, if you want more spice replace with regular chilies. Or you can even add little red chili powder while adding spice powders.
• Fry tomato well - Let the tomatoes and masala paste cook till raw smell fully goes and oil separate. This step gives bright color and taste.
• Ghee - Ghee adds flavor and glaze to the bath. Do not skip it.

Serving and Storage

Serve Tomato Bath warm with onion raita, papad or some crispy fryums. It taste very good with plain curd also if you like mild side.

Store leftovers in fridge and just heat a bit before serving. The taste and smell almost same even next day, only rice become little firm after cooling.

FAQS

1.What rice is best for tomato bath?

I like seeraga samba the best but you can replace it with sona masoori or basmati rice or even raw rice. Make sure to adjust water according the variety of rice used.

2.Can I skip coconut paste?

No the masala paste is the main flavor of tomato bath so I would not recommend slipping it.

3.Can I add vegetables?

Yes sure, you can add peas, carrot or capsicum. Just fry them with onion before adding tomato paste.

4.Why my rice turned mushy?

That happens if you over cook or water is more. 1:2 ratio works perfect and cook for 3 whistles in medium flame.

5.What variations can I make?

Use fully ghee instead of oil, sauté onions and tomatoes well until mushy, and add a touch of vangi bath powder for enhanced aroma and taste.

If you have any more questions about this Tomato Bath Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Tomato Bath Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Tomato Bath Recipe

Tomato Bath is a traditional Karnataka style rice dish which is very flavorful and aromatic. It is made by cooking rice with whole spices, onion, tomato a special masala paste and few spices. The smell itself makes you so hungry even before tasting. It has that tangy tomato taste with small hint of spice and coconut flavor which makes it taste very unique.

Course Lunch, Main Course

Cuisine Indian

Keyword 30 mins rice recipes, healthy rice, rice recipes, tomato recipes, Variety Rice

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 551kcal

Author Sharmilee J

Ingredients

• ½ cup seeraga samba rice
• 1 cup water
• 1 teaspoon oil
• 1 medium sized onion
• 2 small sized tomatoes
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• ½ teaspoon coriander powder
• ¼ cup green peas
• 1 tablespoon mint leaves
• 1 tablespoon coriander leaves
• salt to taste

For masala paste

• 2 tablespoon coconut
• 2 kashmiri red chilies
• ½ teaspoon fennel seeds
• 3 small garlic
• ½ inch ginger piece
• little water

For tempering

• 1 tablespoon ghee
• 1 teaspoon oil
• 1 small bay leaf
• 2 small cloves
• 2 small small cardamom
• ½ teaspoon cumin seeds

Instructions

• Rinse ½ cup seeraga samba rice well then soak in water for 30 minutes. Cover and set aside.
• To a mixer jar add 2 tablespoon coconut, 2 kashmiri red chilies, ½ teaspoon fennel seeds, 3 small garlic, ½ inch ginger piece and little water.
• Grind to a fine paste and set aside.
• To a pressure cooker heat 1 tablespoon ghee, 1 teaspoon oil - add 1 small bay leaf, 2 small cloves, 2 small cardamom and ½ teaspoon cumin seeds.
• Add 1 medium sized onion sliced along with salt. Saute until it turns transparent.
• Add 2 small sized tomatoes roughly chopped.
• Saute until tomatoes turns mushy.
• Add the masala paste.
• Saute for 3 minutes or until the raw smell of tomatoes leave.
• Add ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder and ½ teaspoon coriander powder. Add ½ teaspoon red chili powder if you like it more spicy. Add ¼ cup green peas, 1 tablespoon mint leaves, 1 tablespoon coriander leaves.
• Give a quick saute.
• Drain water from rice add it along with 1 cup water and salt if needed. I used 1(rice):2(water) ratio. So for ½ cup rice I used 1 cup water.
• Give a quick mix, add 1 teaspoon oil.
• Close with lid and pressure cook in medium flame for 3 whistles.
• Let pressure release by itself then open.
• Fluff it gently. The rice may look moist but will become grain separated once cooled.
• Serve hot with onion raita and papad, tastes best.

Video

Notes

• Soaking rice - Soaking rice is must for soft grain separated rice.
• Cook rice right - I always use 1:2 ratio for rice, water which works perfect. I have used seeraga samba rice but you can use sona masoori or raw rice too, but add water accordingly to the rice variety.
• Heat - I have used 2 kashmiri chilies while grinding, if you want more spice replace with regular chilies. Or you can even add little red chili powder while adding spice powders.
• Fry tomato well - Let the tomatoes and masala paste cook till raw smell fully goes and oil separate. This step gives bright color and taste.
• Ghee - Ghee adds flavor and glaze to the bath. Do not skip it.

Nutrition

Serving: 125g | Calories: 551kcal | Carbohydrates: 95g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 174mg | Potassium: 438mg | Fiber: 7g | Sugar: 10g | Vitamin A: 207IU | Vitamin C: 115mg | Calcium: 88mg | Iron: 2mg

The post Tomato Bath Recipe appeared first on Sharmis Passions.

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The post Easy Shrimp Biryani, Nawabi Style! appeared first on Mamas Secret Recipes.

Butter beans pulao recipe adapted from Andhra style Pachi mirchi pulao. Spicy Butter beans pulao recipe with full video and step-by-step pictures.

Fresh Butter beans, I have very fond memories of my growing years. We get to the town market and whoever goes to the market, amma will ask them to buy that. She adds it to vegetable biryani and even while writing, I could recall that taste. Later we started getting it in the nearby market, we used to buy it frequently as we all love it.

Amma makes butter beans kurma, butter beans curry, and also makes a simple sundal out of it. We love it more in the Vegetable Pulao | biryani. I used to get this in Singapore too, where I lived for 12 years. But after moving to Hongkong, I have never seen this in the Indian shop or local market. This year during my India visit, I happened to see this in the local market in Chennai and got a bunch of it and peeled it, and brought it home.

Also, when I visited Hyderabad this time, I happened to see the Pachamirchi pulao (green chili pulao) on a restaurant menu, so wanted to try a spicy version of the butter beans pulao. I have added curd in the pulao, so that it will balance the spiciness. Also, the addition of ghee neutralizes the spiciness. But still, this is a spicier version of the pulao. So reduce the chilis as per your taste.

Also check out, Veg brinji sadam, Kala chana pulao, Cashew pulao, Cabbage peas pulao

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Butter beans pulao recipe

Spicy butter beans pulao, one pot pulao recipe

Course Lunch, Main Course

Cuisine Indian

Keyword Andhra style recipes,, pulao recipes

Prep Time 10 minutes

Cook Time 25 minutes

Soaking time 15 minutes

Total Time 50 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 1 cup butter beans use green peas if you don’t get
• 1 cup basmati rice
• 1.25 cups of water
• 1 tbsp oil
• 1 tsp oil
• 1 tbsp curd | yogurt
• Salt as needed
• 2 thinly sliced onions

To grind

• 4-5 green chili
• 3 garlic cloves
• 1 tsp fennel seeds
• 1 small piece kal paasi | stone flower
• Few mint leaves
• Few coriander leaves

Instructions

• Wash and soak the basmati rice in 1.25 cups of water for 20 minutes.
• In a mixie jar add the 4-5 green chili, coriander leaves, mint leaves, 3 cloves garlic, fennel seeds, 1 small piece stone flower.
• I made a little spicier pulao, so added 5 green chilis
• Pulse this into a coarse paste and keep it aside.
• Do not add water while doing this.
• In a pressure cooker, add 1 tbsp of oil and add 2 thinly sliced onions.
• Add little salt.
• Cook till they become light golden brown.
• Now add the coarsely ground paste to this.
• Cook for 2 minutes till the raw smell goes off.
• Add 1 tbsp of yogurt to this. Adding yogurt balances the spiciness of the pulao.
• Now add 1 cup of butter beans.
• If you don’t get butter beans at your place, replace it with peas or cooked chana.
• Now add the washed and soaked basmati rice.
• Check for salt.
• Cover and cook for 1 whistle.
• Keep in low flame for 10 minutes.
• Now switch off the flame.
• Let the pressure subside on its own.
• Open and add 1 tsp of ghee.
• Gently mix from the sides.
• Spicy butter beans pulao is ready.
• Serve with any raita of your choice.

Video

Notes

1. Alter the spiciness according to your preference.

2. If you don’t get butter beans at your place, use green peas of cooked chana too.

3. Butter beans pulao recipe is inspired by Andhra-style pacha mirchi pulao.

• Wash and soak the basmati rice in 1.25 cups of water for 15 minutes.

• In a mixie jar add the 4-5 green chili, coriander leaves, mint leaves, 3 cloves garlic, fennel seeds, and 1 small piece of stone flower.
• I made a little spicier pulao, so added 5 green chilis
• Pulse this into a coarse paste and keep it aside.
• Do not add water while doing this.

• In a pressure cooker, add 1 tbsp of oil and add 2 thinly sliced onions.
• Add little salt.
• Cook till they become light golden brown.

• Now add the coarsely ground paste to this.
• Cook for 2 minutes till the raw smell goes off.
• Add 1 tbsp of yogurt to this. Adding yogurt balances the spiciness of the pulao.

• Now add 1 cup of butter beans.
• If you don’t get butter beans at your place, replace them with peas or cooked chana.
• Now add the washed and soaked basmati rice.

• Check for salt.
• Cover and cook for 1 whistle.
• Keep in low flame for 10 minutes.
• Now switch off the flame.
• Let the pressure subside on its own

• Open and add 1 tsp of ghee.
• Gently mix from the sides.
• Spicy butter beans pulao is ready.

• Serve with any raita of your choice.

1. Alter the spiciness according to your preference.
2. If you don’t get butter beans at your place, use green peas of cooked chana too.
3. The butter beans pulao recipe is inspired by Andhra-style pacha mirchi pulao

The post Butter beans pulao recipe appeared first on Jeyashri's Kitchen.

Curry leaves masala rice – Easy karuveppilai masala rice recipe, perfect for lunch box too – Recipe with full video and step-by-step pictures.

Usually, we make curry leaves rice in the South Indian style. Curry leaf is an aromatic herb used widely in South cuisine. It lends an amazing flavour to the dishes. We widely use this in sambar, rasam, poriyals,kootu,aviyal, kurmas,podis, and chutney. I have tried curry leaves pulao and shared the recipe also in Jeyashris kitchen.

A few days back I tried curry leaves masala rice and everyone at home loved it. So I thought I will shoot a video and document the recipe here. I used onion and ginger garlic paste in this recipe. Also, fennel seeds are added to give a nice flavour.

Many times we see people take out the curry leaves from their food and discard it. But if you add this way, even kids will eat without any fuss.

Also, check out pepper-flavored curry leaves rice, pineapple mocktail, curry leaves thokku, curry leaves pulao.

Check out how to store curry leaves

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Curry leaves masala rice

Flavourful curry leaves masala rice,perfect for lunch box

Course Lunch

Cuisine Indian, South Indian

Keyword easy lunch recipes, lunch box recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 1

Author Jeyashri suresh

Ingredients

• ½ cup un cooked rice or 2 cups cooked rice
• 3 tsp oil
• 2 tsp ghee
• 1 onion finely chopped
• 1 tsp ginger garlic paste
• ¼ cup frozen peas
• Salt as needed
• 2 green chilis slit
• Few cashew nuts optional
• 1/4 cup curry leaves
• 1 tsp sesame seeds use white or black
• 1 tbsp urad dal
• ½ tsp fennel seeds or cumin seeds

Instructions

• Cook the rice and spread it in a wide bowl.
• I used sona masoori rice, you can also use par boiled rice or basmati rice.
• In a pan add the urad dal and roast for 2 minutes in medium flame.
• Now add the sesame seeds keep sauting. The seeds will pop up and the dal will turn golden brown.
• Now add the curry leaves and fennel seeds and cook for a minute.
• Switch off the flame.
• Let this be in the heat for a minute.
• Transfer this to a mixie jar and when it is warm powder this.
• You can make this in advance too and store for a week.
• In the same pan add oil and add the finely chopped onions and slit green chilis.
• Saute this till they translucent.
• Now add the ginger garlic paste.
• Cook till the raw smell goes off.
• Now add the frozen peas and cook for 3 minutes. If needed add 1 tbsp of water and cook.
• Add in the cooked rice to this.
• Sprinkle the curry leaves spice powder on the top.
• Gently mix well.
• You can keep the flame in low.
• Cook for 2 minutes and switch off.
• Roast cashew nuts in ghee, this step is optional.
• You can just add 1 tsp of ghee if you do not want to add cashew nuts. Else you can add peanuts instead of cashew nuts.
• Add this to the rice.
• Mix well gently
• Curry leaves masala rice is ready to serve.
• Any raita or papad or vadam pairs well with this.

Video

Notes

1. You can replace curry leaves with coriander leaves, but ensure that the coriander leaves are well roasted. Else the powder will be wet.

2. If you are allergic to sesame seeds, feel free to skip them.

3. You can add cumin seeds instead of fennel

4. Curry leaves masala rice is a perfect lunch box recipe.

• Cook the rice and spread it in a wide bowl.
• I used sona masoori rice, you can also use parboiled rice or basmati rice.

• In a pan add the urad dal and roast for 2 minutes on medium flame.
• Now add the sesame seeds and keep sauting. The seeds will pop up and the dal will turn golden brown.

• Now add the curry leaves and fennel seeds and cook for a minute.
• Switch off the flame.
• Let this be in the heat for a minute.

• Transfer this to a mixie jar and when it is warm powder this.
• You can make this in advance too and store it for a week.

• In the same pan add oil add the finely chopped onions and slit green chilis.
• Saute this till they are translucent.
• Now add the ginger garlic paste.
• Cook till the raw smell goes off.

• Now add the frozen peas and cook for 3 minutes. If needed add 1 tbsp of water and cook.

• Add the cooked rice to this.
• Sprinkle the curry leaves spice powder on the top.

• Gently mix well.
• You can keep the flame low.
• Cook for 2 minutes and switch off.

• Roast cashew nuts in ghee, this step is optional.
• You can just add 1 tsp of ghee if you do not want to add cashew nuts. Else you can add peanuts instead of cashew nuts.

• Add this to the rice.
• Mix well gently
• Curry leaves masala rice is ready to serve.

• Any raita or papad or vadam pairs well with this.

The post Curry leaves masala rice appeared first on Jeyashri's Kitchen.

Shahi Pulao or Vegetable Pulao is an exotic rice dish that combines spicy and aromatic vegetables served over rice. Rich with flavor, this is an extraordinary dish. You may also call this Biryani. This dish is made in two parts. First I prepare the rice with cumin seeds and cilantro. Then the vegetables are cooked separately with tomatoes, cashews, beans, green peas, cauliflower, and paneer. Top these vegetables over the rice and you have a mouth-watering dish!

Recipe will serve 4.

Ingredients:

For rice

• 1 cup rice preferred basmati rice available in Indian grocery stores
• 2 tablespoons clarified butter or ghee
• 1/2 teaspoon cumin seeds (jeera)
• About 1 inch piece cinnamon stick (dal chini)
• 1/2 teaspoon salt
• About 1/4 cup cilantro finely chopped (hara dhania)
• 2 cups water

For vegetables

• About 3 cups mix vegetables I am using cauliflower cut into small floret, green beans cut into small pieces, bell pepper cut into cubes, and frozen green peas,
• 1/2 cup paneer cut into about 1/2 inch cubes
• 4 cups tomatoes chopped
• 1 green chili cut into pieces
• About 2 tablespoons ginger cut into small pieces
• 3 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 2 tablespoons coriander powder (dhania)
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1-1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup cashew powder
• 1/4 cup cilantro chopped
• 1/4 teaspoon garam masala

Method

Rice:

1. Wash rice gently changing water several times until the water appears clear.
2. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3. Heat the oil in a saucepan. Oil is the right temperature when one cumin seed dropped into the oil cracks immediately.
4. Add the cumin seeds. When they crack, add the cinnamon stick and stir for a few seconds. Add the rice, cilantro, and salt. Stir-fry one minute.
5. Add the water and bring to a boil, turn the heat to low. Cover the pan, and Cook 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Vegetables

1. Blend tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
2. Heat the oil in a saucepan. Over medium high heat oil should be moderately hot, add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt.
3. Lower the heat to medium, stir the spice paste occasionally when it start thickening add cashew powder and cook until paste become the thick and start leaving the oil from side.
4. Add all the vegetables and 1/4 cup of water, mix it well. Cover the pan and let it cook for about 5-6 minutes over medium heat stir few times in between. Add paneer mix and cover the pan, cook for another 3-4 minutes. Vegetables should be tender not mushy.
5. Turn off the heat add garam masala and cilantro, stir and cover the pan for few minutes before serving.
6. Serve the vegetable over hot rice.

Hyderbadi mirchi ka salan goes well with this Shahi Pulao

Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)

Originally posted 2015-09-01 23:02:51.

The post Shahi Pulao (Vegetable Pulao) appeared first on Manjula's Kitchen.