How to prepare Tomato Bath.
How to prepare Tomato Bath: Tomato bath is a rice-based dish with a savoury, sour, and aromatic ground paste of tomatoes, coconut, spices, and herbs. This dish is elevated by the addition of this ground masala paste. My recipe is for tomato rice in the Karnataka style, also known as tomato bath. The term ‘bath’ is translated as ‘rice’ in this context. Lets know more about How to prepare Tomato Bath.
I make this spiced, rice and tomato dish often as we simply love it. I learned this tomato bath recipe in my cooking school decades back. I have adapted it to taste our taste buds. The texture of the rice grains in this dish is not separate like a pulao, but moist and slightly mushy. Let’s know more about How to prepare Tomato Bath 2022.
Tomatoes and fresh coconut are crushed to a fine pulp with spices and herbs to make this tomato bath.
The tanginess or sourness of the tomatoes is countered by the sweetness of fresh coconut. Desiccated coconut can also be substituted for fresh coconut.
The rice has a fantastic flavour because to the inclusion of freshly ground spices, tomatoes, and coconut. I occasionally include capsicum in the recipe. Lets know more about How to prepare Tomato Bath.
The tomato bath is a one-pot dish that is simple to prepare. The entire dish may be made in a saucepan or in a pressure cooker. This dish may be made using basmati or sona masuri rice, or any variety of short- or medium-grained rice.
It can be eaten on its own or with raita, salad, or pickles as a side dish. It’s a filling and nutritious meal. Lets know more about How to prepare Tomato Bath.
How to make Tomato Bath
A) Soaking rice
How to prepare Tomato Bath.
1. Thoroughly rinse 1 cup of rice in water a couple of times. After that, soak the rice for 30 minutes in adequate water. Drain the water and set the rice aside after 30 minutes. Lets know more about How to prepare Tomato Bath.
Use sona masuri rice, basmati rice, or any other short- or medium-grained rice type. I used hand-pounded sona masuri rice in this recipe.
B) Making tomato coconut masala paste
How to prepare Tomato Bath.
2. In a grinder jar or blender, rinse and coarsely chop 4 medium tomatoes (300 grammes). You’ll need 2 cups of tomatoes, coarsely diced.
3. Combine the following ingredients in a mixing bowl:
- 1 inch ginger (chopped);
- 5 to 6 medium garlic cloves (chopped);
- 2 to 3 green chilies (chopped);
- 12 teaspoon cumin seeds (or 12 teaspoon cumin powder);
- 3 cloves
4. Add 14 cup shredded coconut or desiccated coconut powder after that.
5. Grind or mix everything to a fine smooth paste without adding any water. The tomato juices will aid in the grinding of the paste. As a result, there’s no need to add water while grinding or mixing. Lets know more about How to prepare Tomato Bath.
6. In a measuring cup, put the tomato coconut masala paste. The quantity will vary depending on the amount of water in the tomatoes. You should use a 1:2 ratio for white rice and masala paste + water, respectively.
E.g. If you’re using 1 cup white rice, you’ll need 2 cups masala paste. The quantity, on the other hand, is determined by the juiciness and water content of the tomatoes.
I had 1.5 cups of tomato coconut masala paste and was using 1 cup of rice, thus I put 12 cup water afterwards in the pan.
If you get 1.5 cups of masala paste, then add 0.5 cups water.
• If the masala paste yields 1.25 cups, add 0.75 cup water.
• If you have one cup of masala paste, add one cup of water.
Making Tomato Bath
7. Melt 2 tablespoons ghee or oil in a big, thick-bottomed skillet or saucepan. Any oil with a neutral taste, such as coconut oil, can be used.
8. Reduce the heat to low and add 12 teaspoon cumin seeds and 2 tiny tej patta or 1 tej patta (Indian bay leaf). Stir everything together thoroughly. Allow the cumin seeds to pop. Lets know more about How to prepare Tomato Bath.
9. Finally, add 1 medium thinly sliced onion or 12 cup thinly sliced onions.
10. Cook the onions until golden, stirring often. On a medium-low to medium heat, sauté the onions. If you’re using capsicum (bell pepper), add it after the onions have become brown and cook for another 2 to 3 minutes.
11. Pour in the rice that has been soaked.
12. Add 14 teaspoon turmeric powder and 14 teaspoon red chilli powder or cayenne pepper to the mixture.
13. Combine all of the ingredients.
14. Now add the tomato coconut masala paste, which has been measured.
15. Gently stir everything together.
16. Depending on the amount of masala paste, add water as needed. Because I was using hand pounded sona masuri rice, which requires extra water to cook, I poured 12 cup water initially and then another 12 cup afterwards.
Depending on the type of rice you’re using, you may need to add less or more water.
17. Season to taste with salt.
18. Add a quarter teaspoon of sugar.
19. Combine everything well. Check the flavour of the broth; it should have a tiny saltiness to it.
Cooking tomato bath
20. Simmer on low heat, covered with the pan’s lid.
21. Continue to simmer until the rice grains are tender and fluffy. Check at intervals and add extra hot water if the rice starts sticking to the pan, the water runs out, the rice mixture seems dry, or the rice grains are still undercooked.
22. Switch off the heat once the rice grains are completely cooked and all of the water has been absorbed. Toss the rice with a fork to fluff it up.
23. Serve tomato bath with your favourite raita, pickle, or salad. Garnish with chopped coriander leaves and grated coconut before serving (optional). This meal is best served hot or warm. Because the dish contains coconut, consume it on the same day and avoid refrigerating.
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