CooKing Is FuN with Simran Luthria

Tomato Bhath is just like upma the only difference is that tomatoes are added in this, and that the only reason the pale colour of suji changes to bright orange. I wanted to have this since long but never got a chance to make it. Finally last evening i made it. I feel my food habits and taste have  changed a lot since i have come to US.I feel like eating stuff that i never wanted to even taste in India. Jalebi is something that i never ate when i was in India. Now i literally crave of it. The same is the case with Tomato bhath. Never ate it there but felt like having it here. This recipe is easy to prepare and more easier to enjoy. A must try for tomato lovers.

1 cup soji (semolina)

2 cups water

3 tbs oil

1 small tomato

1 small onion

2 green chillies

Curry leaves

1 pinch turmeric powder

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

Small piece of ginger

Salt to taste.

Step 2 : Heat oil in a pan add cumin seeds, mustard seeds, curry leaves and ginger to it.

Step 3 : When cumin and mustard seeds stop popping add onion and green chillies to it . Cook it till onion takes the colour pink.

Step 4 : Later add tomatoes in it. See that the tomatoes gets well mixed with onion.

Step 5 : Add water in it when water comes to boil add the soji  with salt and turmeric powder.


Step 6 : Mix it well on low flame.

Step 7 : Serve it with any pickle or chutney.

NOTE : You can also add carrot and peas  to it.