Tomatoes are very good for our heart and also best works for killing any cancers.So, eat well these beautiful , juicy tomatoes in so many ways.Here I am showing one of the most famous variations that is "Tomato Bhath".
Needed things:
- Tomatoes-2 large
- Sooji/Semolina/Bombai ravva - 2 cups
- Onions - 1 big
Seasoning items:
- Oil-2 tsp
- Shenaga pappu/Bengal gram- 1/2 tsp
- Aavaalu/ Mustard seeds - 1/4 tsp
- Cumin seeds or cumin seed powder-1/2 tsp (if you are using cumin seeds you have to put in seasoning-starting of the recipe,if you are using cumin powder you have to put at the middle of the recipe.)
- Green chilli/Green mirchi- 1or 2 according to your spicy level
- Curry leaves- 5 or 8
- Turmeric powder - 1/2 tsp
The above item are seasoning items.These are common for every recipe.
- Dhaniya powder/Coriander powder- 1/2 tsp
- Basil powder- 1/4 tsp
- Parsley powder-1/4 tsp
- salt- 1and half tsp or according to your taste
- water-4 cup.
Method:
- Cut the Onions , Tomatoes, Green chilli separately.
- Put a pan/bowl on the stove after it gets warm put oil in it,after the oil gets warm put seasoning items in it.
-put shenagapappu/ Bengal gram,
-put Aavalu/Mustard seeds after fluttering these,
-put chopped Green chilli/pacchi mirchi,
-put chopped onions,
-put salt,
-put Turmeric.
Stir it.put the lid for 2 minutes after the onions turned golden brown
-put chopped tomatoes ,
-put all remaining powders in it,stir it.
-put the lid for 4 minutes let it cook on average heat after tomatoes are well cooked
-put 4 cups water in it,stir it , now
-put Bombai ravva/ semolina in it, stir it while you pour it in to the bowl/pan continuously other wise it gets lumped.
-Simmer the stove after you finish pouring the ravva in the bowl/pan.
-put lid for 2 minutes.That will be like this in the picture below.
Then switch it off.
Enjoy this snack or breakfast with karappodi and also Avakaya pacchadi/ Avakaya pickle and Ghee or Clarified butter.
Thanks for watching..keep watching my blog for simple and fast recipes and best tips.
No comments:
Post a Comment