Skip to main content

Rava Tomato Bath/Tomato Rava Bath/Semolina Tomato Bath




To make a quick dish for myself on a lazy day,I prefer to make one pot meal or upma.As my family say a big no to upmas and kichadi I make it for lunch,once in a while to satisfy my cravings.
My mom used to make mixed vegetable masala kichidi/bath whenever we are bored with regular upam..The same recipe I make it with little more tomato and no veggies.If the semolia/rava is roasted then this can be made in no time.To fasten the cooking process I used the hot water to cook the semolina.





                                                                      
                                                            
                                        Rava Tomato Bath/Tomato Rava Bath

                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 20 minutes
   Serves 2


  Ingredients




  
Ingredient
Quantity
Semolina/rava
3/4 cup
Green chilly/pachamilagai
2 slit lenghty
Onion( finely sliced)
1 (medium size)
Ginger&garlic paste
2 tbs
Tomato(pureed)
1(large size)
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
1/4 tsp
Coriander powder/dhaniya podi
1/4 tsp
Garam Masala powder
a pinch
Salt
3/4 tsp
Curry leaves/karivepillai
few leaves
Coriander leaves(chopped)
1 tbs
Cashwes/mundiri(optional)
2 tsp(broken)
Oil
1.5 tbs

 For the tempering

Ingredient
Quantity
Cloves/lavangam
3
Cinnamon/pattai
1 inch piece
Star anise
1 (petal)
Fennel seeds/sombu
1/4 tsp
  
   Method 
  • Heat the pan with 2 tsp of oil and roast the rava in a medium flame for 3-4 minutes or  nice aroma comes out.Remove it and heat the remaining oil in the pan and do the tempering with ingredients.Fry the cashews.Meanwhile boil 2.5 cups of water in the next burner.

  •  Add the sliced onion,curry leaves and green chillies along with a pinch of salt. Saute till transparent,add in the ginger&garlic paste and fry it for couple of minutes.Then goes in the pureed tomato.Fry it for a minute.

  • Now add in all the spice powders and salt,mix it well.At this stage add the roasted rava and mix it well till everything blends well.

  • Add around 2.5 cups of boiling water and stir it well till the water is absorbed.Cover it with a lid and cook it in a slow flame for 3-4 minutes.Finally add the chopped coriander leaves and put off the flame.
  • Serve it with coconut chutney or onion raita.


  • Rava needs to roasted well otherwise the bath will be sticky.
  • Instead of garam masala tempering mustard,urad and channa dhal can be used.
  • Fresh or frozen peas can also be added while sauteing the onion. 


 Enjoy.........................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.



Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T
Post a Comment
Read more