These days I find myself clicking pics and letting them stay in the drafts for a very long time. Work has been busy and even on days when it isn't, I find that I don't have the drive to sit down and type out a post. The blogging marathon seems thttp://www.blogger.com/img/blank.gifo be just the thing that brings me out of this phase every other month.
This week, you will find me blogging about traditional dishes with a twist. I took this topic up, because I find it challenging.....and a challenge is just what I need to start blogging again.
Today's recipe is tomato baath.....a very simple, colourful and flavourful dish. Now, you may wonder, what's the twist in this dish? Well, there's no rice in it. Ever since I made Bisi Bele Baath with broken wheat, I have been amazed by how well this grain lends itself to flavours that are traditionally used with rice. I intend to try out different rice dishes, substituting the rice with wheat rava.
What you need:
Wheat rava/samba godambu rava - 1 cup
Tomato - 4 juicy ripe medium sized, chopped
Onion - 1 large, chopped into large pieces
Green chilli - 2 or 3 (adjust to taste)
Ginger - a small piece, julienned
Garlic - 3 or 4 cloves, minced
Cinnamon - a 1 inch piece
Cardamom - 4 cloves
Clove - 4 or 5
Black peppercorns - 3 or 4
Kashmiri chilli powder - 1/2 tsp (optional) - This chilli powder gives the dish a nice colour.
Salt - to taste
Oil/ghee - 2 tbsphttp://www.blogger.com/img/blank.gif
Turmeric powder - 1/4 tsp
Corriander - to garnish
Grind the cardamom, clove, cinnamon, pepper, chillies, ginger, garlic, onion and tomato to a smooth paste. Heat the oil/ghee in a pressure cooker. Add a tsp of mustard seeds and some urad dal to the oil. When the seeds pop, add the ground paste and saute it in the oil for a few minutes until the raw smell is gone. Add the turmeric powder and chilli powder. Mix well. Now stir in the wheat rava. Add salt and four cups of water. Close the pressure cooker and cook until one whistle. Then reduce the heat to low and cook for another five minutes. When the steam settles down, open the lid, stir well and garnish with finely chopped corriander.
Serve hot with raita/pickle.
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