Tuesday, June 3, 2014

Dil Leaves -Tomato baath

Dil Leaves Tomato baath is a rice dish and it is easy to prepare. We can have this dish for breakfast, lunch or dinner. Even we can pack  Dil leaves -tomato baath for lunch box for kids and office goers. Good food for picnics and travel also. (not for long journey).

Lets see some benefits of using dil leaves and tomatoes in our day to day food.

Dil leaves contain no cholesterol and low in calories. It contain many anti-oxidants, vitamins and its dietary fibers. Dil leaves help to control blood cholesterol levels. Dil herb is an excellent source of antioxidant, vitamin C. Dil herb is a good source of minerals like copper, potassium, calcium, manganese, iron and magnesium. Dil leaves are good for digestion, for bone health, diabetes, Arthritis and immune system. They are also good for diarrhea, dysentery and menstrual disorders.

Tomatoes are a rich source of vitamins A and C and folic acid. They contain beneficial nutrients and antioxidants. Vitamin A present in tomatoes helps to improve the eyesight and prevent night blindness.
Tomatoes help to fight against cancer and reduces the risk of heart disease. It is good for digestion. Consuming tomatoes regularly helps to decrease levels of cholesterol in the blood and reduces the deposition of fats in the blood vessels. Eating tomatoes daily keeps the digestive system healthy and prevent constipation and diarrhoea. It also prevents jaundice and removes toxins from the body.

Here is a recipe of Dil leaves and tomato bath  (Sabbassige soppu + tomatoes Chitranna). 

Things Needed :

Dil Leaves : 1 Bundle
Tomatoes : 2 (Medium size)
Cooked Rice : 2 Cups
Onions : 2 (Small size)
Green Chilly : 2
Ginger : 1/2  Tea spoon
Coriander leaves : 2 Table spoons
Curry leaves : 6 to 8
Oil : 2 to 3 Table spoons
Mustard Seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Rasam Powder : 2 Table spoons
Garam Masala : 1/2 Tea spoon
Salt : Required
Turmeric powder : a pinch

Method : 

1. Cook 2 cups of rice and let it cool .
2. Wash and cut dil leaves, coriander leaves, curry leaves, green chilly, tomatoes and onions.
3. Wash and grate ginger and keep it aside.

4. Keep a pan on the fire. Put oil and heat. Add mustard seeds and urid dal to it.

5. Let it spurt. Add jeera, green chilly and curry leaves fry for 10 seconds.
6. Add cut onions and fry till they turn brown. Add tomatoes and fry till the gravy thickens.

7. Add cut dil leaves, Turmeric powder and  fry till it mixes well.

8. Add salt, garam masala powder and rasam powder. Stir slowly and mix all the ingredients well.
9. Fry dil leaves nicely for 2 to 3 minutes on low flame.

10. Now add cooked rice and mix it well with tomato and dil leaves mixture. Add a spoon of ghee.
11. Shift the ready Dil leaves-Tomato baath to the serving bowl. Add coriander leaves on the top.
12. Serve Dil leaves-Tomato baath with cup of curd. 

Note : 

 Using onions are purely optional. ( You can prepare this baath without adding onions too).Cooked rice should not be too soft. Use little less water than normal use, while cooking rice. Adding a tea spoon of oil also will help the rice grain  to separate nicely. It will not be sticky. You can add any brand of rasam powder. I have used Mayya;s brand of rasam powder and garam masala powder. You can also use fresh home made rasam powder.  Roast 2 table spoons of daniya, 1/4 tea spoon of methi seeds, 1/2 tea spoon of jeera and red chilly. Add a pinch of ingh and curry leaves to it and dry grind once the roasted spice get cool. Using fresh home made rasam powder will add to the taste. You can also add garlic pods while frying .(Using garlic is purely optional). I like it without garlic. You can also add frozen peas. You can also add fresh grated coconut. (Optional).

Time : 40 minutes : (including cooking rice).
Servings : 4 to 5

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