Sunday, June 26, 2011

Tomato Rice

Mixed or variety rice is a lifesaver in many ways. When you want to make a complete meal quickly without making a main and a side dish, they come to your rescue. When you are traveling and want to carry a meal that is a one stop shop - again this is where you turn. And lastly, they are tasty , make for a great make ahead or lunch box item. Here is one of my favorite rices that goes very well with plain raita/curd and chips.

Time: 35 min 

Difficulty level: Easy

  • Oil as needed ( 2-3 tbsp)
  • 1 tbsp mustard
  • 1 tbsp jeera or cumin seeds
  • 1 tbsp chopped ginger
  • 4-5 nos slit green chilies
  •  few curry leaves
  • 1 tbsp chopped cashews
  • 1 medium size onion (chopped finely)
  • 3 tomatoes (chopped finely)
  • 1 tbsp chilly/sambar powder mix
  • a pinch of turmeric
  • salt (to taste)
  • handful of peas
  • 2 rice cup size uncooked rice , pressure or rice cooker cooked with required water
  • chopped corriander leaves (to garnish)

Method de Preparation:

  1. Cook rice in a pressure or rice cooker with required water - either 1:2 or 1:3 with a bit of oil. Once done keep aside and allow to cool.
  2. Take oil in a pan, once heated add mustard and allow it to splutter. Add the jeera, green chilies, ginger and curry leaves.
  3. Shortly after add the cashews and then the chopped onions.
  4. Once they are cooked well and start to brown, add the peas and tomatoes. Add salt, turmeric and a mix of chilly and sambar powder.
  5. Once everything is cooked well, add the cooked rice and adjust salt per taste. Garnish with chopped corriander leaves and serve hot.


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