Side Pannel
Tamatar Bhat (Tomato Pilaf)
Tamatar Bhat (Tomato Pilaf)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Vegetarian, Indian
Ingredients List
- 3 tb Light Vegetable Oil
- 1/2 c Finely Chopped Onion
- 2 ts Ground Coriander
- 1 lb Red Ripe Tomatoes, Pureed
- With Skin -- --or--
- 2 c Canned Tomatoes -- pureed
- 1/2 c Water
- 1 1/2 ts Coarse Salt
- 1 ts Black Pepper
- 5 c Cooked Rice -- * see note
- 1 To 1-1/2 Cup Water
- 3 tb Sweet Butter
- Fried Potatoes (See Below)
- Or--
- Grated Or Sliced Daikon
- Radish For Garnish --
- (optional)
Directions
* preferably day-old basmati rice.
1. Heat the oil in a large skillet over medium-high heat. Add the onion
and cook, stirring until light brown (about 7 minutes)/ Add the coriander
and let sizzle for 25 to 30 seconds. Add the tomatoes and the 1/2 cup
water, mix well, and cook over low heat, covered, for 15 minutes or until
reduced to pulpy sauce.
2. Add salt, pepper, rice, and water. Gently mix to fold the rice into
the sauce. Add butter and fold to coat the rice evenly. Cover tightly and
steam the rice over low heat for 15 to 20 minutes, or until the sauce is
absorbed into the rice. If you are garnishing the pilaf with fried
potatoes, you can begin making them now while the rice is cooking. Turn off
the heat, fluff the rice, and serve surrounded with fried potatoes or
grated or sliced daikon radish if desired.
Fried potatoes:
4 tablespoons light vegetable oil 1 pound potatoes, diced into 1/4-inch
pieces with skin
Note: I finally added some ghee to brown the potatoes, the vegetable oil
just didn't do it alone.
Heat the oil in a large frying pan over medium heat until it is very hot.
Add the potatoes and cook, turning and tossing, until they are browned and
cooked (20-25 minutes). Remove with a slotted spoon and drain on paper
towels.
Note: I folded Spicy Mushrooms with Ginger and Chilies into the Pilaf. It
was very good the first day and exceptional the second day
1. Heat the oil in a large skillet over medium-high heat. Add the onion
and cook, stirring until light brown (about 7 minutes)/ Add the coriander
and let sizzle for 25 to 30 seconds. Add the tomatoes and the 1/2 cup
water, mix well, and cook over low heat, covered, for 15 minutes or until
reduced to pulpy sauce.
2. Add salt, pepper, rice, and water. Gently mix to fold the rice into
the sauce. Add butter and fold to coat the rice evenly. Cover tightly and
steam the rice over low heat for 15 to 20 minutes, or until the sauce is
absorbed into the rice. If you are garnishing the pilaf with fried
potatoes, you can begin making them now while the rice is cooking. Turn off
the heat, fluff the rice, and serve surrounded with fried potatoes or
grated or sliced daikon radish if desired.
Fried potatoes:
4 tablespoons light vegetable oil 1 pound potatoes, diced into 1/4-inch
pieces with skin
Note: I finally added some ghee to brown the potatoes, the vegetable oil
just didn't do it alone.
Heat the oil in a large frying pan over medium heat until it is very hot.
Add the potatoes and cook, turning and tossing, until they are browned and
cooked (20-25 minutes). Remove with a slotted spoon and drain on paper
towels.
Note: I folded Spicy Mushrooms with Ginger and Chilies into the Pilaf. It
was very good the first day and exceptional the second day
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