Friday, March 23, 2012

Tomato baath

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 t 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 tbsp
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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Prabha Mani said...

Wow..that looks wonderful!!Healthy one..Should try this

ANU said...

very nice and simple...

Harini-Jaya Rupanagudi said...

Love the rice substitutions any day!

Chef Mireille said...

looks the color

Rasi said...

Super healthy one!

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Hema said...

A healthy version, even I do this..

sra said...

I've made this with the ordinary rava - with peas et al and minus the grinding. This too is very doable but i was surprised at the 1:4 cups water ratio. I've cooked only rarely with wheat rava but don't remember using water in that proportion.

Archana Vivek said...

Looks delicious and nice thought of substitution

The Pumpkin Farm said...

looks super delicious

The Pumpkin Farm said...

looks super delicious

A Kamalika Krishmy said...

I have heard about this baath earlier .. but never knew how to make it.Thanks for sharing..

Srivalli said...

Very interesting the twist..

Vimitha Anand said...

Simple and yummy. Bookmarking dear

Jayanthi said...

Looks delicious Jayashree. Love the fact that its so healthy....

Suma Gandlur said...

I too substitute wheat / quinoa for rice in many of the dishes. Looks good.

Kalyani said...

I too make this with broken wheat, although I add other veggies too ! yummy one pot meal, wudnt you agree ?

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the mad said...

Yes I do love the variations. (Cannot say the same abt my family though they think I am a bit ... you know). Anyway I love the way tomato bhaat has become so beautifully yummy.