TOMATO-BHATH

TOMATO-BHATH How to Prepare -Make -Cook ?

----------------------------------------------------------------------------------------

TOMATO-BHATH Recipe

This is made like the above recipe but with tomato juice (from fresh tomatoes only, if you want the dish to be eaten cold on a journey) which is added with the boiling water at the stage of cooking the fried rice. Onion choor goes well with this, too. Omit the cinnamon and cloves if you prefer it more simple, and add some coconut flower. Coconut used in any of these rice dishes must be fresh. The whole dish can be ruined by the “oily” unpleasant taste otherwise; particularly if you are not used to a coconut diet normally. We in the South do not use cinnamon and cloves very much in our savoury dishes and we associate their flavour with meat dishes. So it is quite usual to distinguish the version made with these extra spices by calling it a “pillau” instead of bhath, because pillau comes from the meat-eating Muslims, and any rice dish with extra richness is called a “pillu” even when there is no meat in it.

	Previous		Next