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

Ingredients:

• 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.

Mushroom Tofu Fried Rice

May 17th 2010

You know those evenings when you are trying to clear the fridge. And you have the mushrooms left over with which you were going to make some pasta or the Tofu that is left over because that new recipe you wanted to try never happened, well here is what you do with it. And remember this is not THAT recipe that never happened. You will try this as soon as you finish reading this post, now cross your heart and promise me! And it is perfectly OK if you rush to the store to get the ingredients and don't have the leftovers. In fact, it is even better. So here is a rice that is quick and tasty with or without the tofu. 

Difficulty level : Easy

Time: 30- 35 min

Ingredients

• 1/2 or 3/4 packet firm tofu cut in cubes (optional)
• 1 or 1 1/2 cups of button mushrooms (stems removed and chopped in thin slices)
• 1 large onion chopped thinly longitudinally
• 1 cup frozen peas ( thawed)
• 1/2 cup chopped black olives (optional)
• 1 bunch spring onions
• salt (to taste)
• 1 tbsp or more pepper ( per taste)
• oil
• 2 cups (rice cup measure) basmathi rice cooked with 1: 2 water in a pressure or rice cooker

Method de Preparation

1. Wash basmathi rice under the water and drain out the water in a sieve. In a rice cooker,  measure 4 cups of water and allow to heat. When water is heated, then drop in the rice and a spoon of ghee. This prevents the rice from sticking together.
2. Take oil in a pan, when heated, add the cubed tofu and saute till desired brownness is attained. Take and keep aside. If you have a toddler at home, offer him or her a few cubes but shoo the husband away! [ This step is purely optional]
3. Add a little bit more oil, add the chopped onions, when it is cooked well and translucent, add the chopped and washed mushrooms.
4. Saute both well, add salt. Add the olives too.
5. When the water from the mushroom has drained out and the vegetables are tender and cooked well, add the chopped spring onions.
6. Add the tofu and salt and pepper. Saute for a few minutes.
7. By now the rice should be done. Open the rice cooker and allow the rice to cool
8. Turn off gas and mix well with the cooked and cooled rice. 
9. Serve hot with chips and with this handy cucumber raita or any other raita.

Chef's Tip:  The Tofu and the olives are optional. Throw in other veggies if you like. The highlight of this dish is that salt and pepper are the only condiments used.  Savor the simple yet potent taste of this dish.