Yeh Baath or Woh Baath?

Usually there are short cut methods for cooking a recipe that takes a long time to cook. Sometimes changing an ingredient will not change the taste,but will give a different look, say using green chilies instead of red chilies for chutneys and vice versa. I have used Channa Masala powder to make Rajma and it tastes almost the same. But I wonder how it will be if I use sambar powder in place of rasam powder????!!! I have not tried it due to the fear that mom is going to kick my butt till it hurts if I ever misuse her home made sambar powder 😀

But this week I had the chance to add one more tried and tested combinations to my journal. Usually I add vangi baath powder to make eggplant rice but why not use it in something else? Like tomato rice? I asked that question to self and then made the tomato rice with vangi baath powder. It tasted really good and it increased the flavor combinations too.

Verdict: Going to continue using vangi baath powder for tomato baath from now on.

Tomato rice with vangi baath powder (Serves-2)

Ripe roma tomatoes- 2
Red onion- 1/4 cup chopped
Frozen peas- 1/4 cup
Chopped Ginger- 1 tsp
Vangi baath powder- 2 tsp
Garam Masala Powder- 1/4 tsp
Salt- to taste
Turmeric powder- 1/2 tsp
Basmati rice- 1 cup
Water- 2 cups

For tempering:
Oil- 1 tsp
Mustard seeds- 1 tsp
Red chilies-2
Yogurt chilies-2
Curry leaves- few

Cilantro and cashew nuts to garnish (optional)


Wash and soak the basmati rice in water.

Finely chop the onions and tomatoes. In a pressure cooker or a sauce pan, heat oil and add mustard seeds. When the seeds start sizzling, add curry leaves, red chilies, yogurt chilies and fry well. Add the chopped onions,ginger, turmeric powder, salt and stir fry well.

Once onions are transparent, add tomatoes and start mashing them in the pan. When onions and tomatoes combine together like a gravy, add vangi baath powder,garam masala powder, frozen peas and 2 cups of water and let it boil.

Drain the water from the basmati rice. When water starts to boil, add the rice and cook it like normal rice (2 whistles for cooker) or 15-20 minutes on stove top. Switch off. Let it cool and slowly fluff up the rice with a fork.

Garnish with cilantro leaves and cashews. You can also add fried peanuts while making the rice too. The yogurt chilies and vangi baath powder gives the Tomato Rice a whole new taste.

Serve hot with raitha and chips or with pickles. Enjoy!

I am also reposting some other recipes with rice:

Khichdi (with Kadhi)

Zucchini rice

This Tomato rice, Khichdi, Zucchini rice are going to APS-Rice event, hosted by Anita’s Kitchen.

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14 Comments to “Yeh Baath or Woh Baath?”

  1. Asha says:

    Haha! I have been on that quest too like why not add this pd to that and how it tastes. Mine coming tomorrow. We always stick to what we know best and never try the other ones. After I made flax seed parathas, I have been thinking like you too. Bhath looks yum,

    It’s covered with snow, ice and sleet since Frday here and guess wat we are having now?! Freezing rain!!! It’s clinging to every branch and it will be a disaster tomorrow. No school since Friday either!

  2. Interesting Title… A very delicious recipe with a twist;) wud love to try it…

  3. indosungod says:

    I do like the idea of adding vangi bhath powder to tomato bhath. I have added sambhar powder to rasam. But the best powder is freshly pounded pepper corn, cumin and coriander seeds.

  4. Cham says:

    haha have u tried making anything with rasam powder other than rasam? I never dare do it because my famil loves RASAM. Probably sambar powder will work for any curry or kuzhambu! Like ur idea of vangi baath pwder!
    I rarely do this twist!
    BTW, I was wondering Why there was no post :)

  5. Priya says:

    Title itself attracted me immediately..delicious rice dish…have some vangibath powder, will try soon..

  6. mmm, the vaangi baath looks very delicious and I loved your kitchdi too… Nice pics!!!

  7. SE says:

    hey…thanks for stopping by at my blog..very glad to know !!! you have a wonderful space here….anything brinjal I am up for it..vaangi/tomato baath looks yum

  8. Oraphan says:

    Wow! All your rice dishes look so wonderful! I love any kind of rice dishes; your eggplant, tomato and zucchini rice all sound absolutely delicious. I can’t wait to experiment with your fantastic recipes:)

  9. PJ says:

    loved the title… and i am liking the idea of adding vangi bhaat powder to tomato bhat, the more and more I think about it! lovely presentation too, Ruchika.

  10. hahaha,yeh baath or woh baath,thats really funny…….Nice experiments with different powders,really nice way to use it…vangi baath powder used in tomato rice must have tasted awesome, am sure it will very very delicious….now on i ll experiment just like u…mixing powders can do wonders isnt it…

  11. priya says:

    Hi ruchika,

    Thx for visiting my blog..u ve a lovely space and all yummy mouth watering recipes…glad to know keep in touch!

  12. Divya says:

    Can I say same pinch??I too use Chana masala to make Rajma and guess what..Rasam tastes excellent when you add home made sambhar me!!!

    Love the title..and the bowl of rice..yummy!!

  13. Vjbunny says:

    Very interesting title I do Pav Bhaji very rarely for it I buy pav bhaji masala so a lot of masala gets left behind and i use it to make side dishes which give a little different taste. I sometimes prepare vaangibaath with sambar powder believe me it comes out very nice………..


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