*  Exported from  MasterCook  *
 
                        TAMATAR BHAT (TOMATO PILAF)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Indian                           Vegetables
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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)
 
   * 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
   
   Recipe By     : Pat Gold <plgold@IX.NETCOM.COM>
  
 
 
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