Greetings dear Hiveans... When it comes to weekend cooking, its a challenge. To make my cooking easy, this time I preferred tomato rice. This is one of the favourite food at my home. Easy to make and good to eat.
So let's go for the recipe.
INGREDIENTS REQUIRED
- Cooked white rice - 1 cuo
- Onion - 2 medium sized sliced
- Tomato - 3 medium sized chopped
- Ginger - 1 tbsp grinded
- Garlic - 1 tbsp grinded
- Green chillies - 3 to 4 less spicy
- Water - 1/2 cup
For spluttering
- Cooking oil - 2 tbsp
- Mustard seeds - 1 tsp
- Red chilli - 3
- Curry leaves - a hand full
Optional : 1 tsp of lentils
For Masala mix
- Chilli powder - 1tsp (not spicy)
- Turmeric powder - 1/4 tsp
- Garam masala - 1/2 tsp
- Asafoetida - 1/4 tsp
- Sugar - 1/2 tsp ( to balance the spice)
Garam masala is powdered spices of cardamom, cloves, cinnamon sticks and fennel seeds. These are usually dried and grinded and later stored in an air tight jars, preferablyglass jars
For Aroma and garnish
- Coriander leaves - a handfull (sliced)
Boil rice by adding salt to rice. Strain the rice and Keep aside. Let it cool. Take a thick bottomed vessel in which you decide to make tomato rice . A non stick is preferred.
Switch on the flame and keep the thick bottomed pan on the stove. Add cooking oil. When hot add mustard seeds first, then red pepper and later curry leaves.
To it, add ginger and garlic paste and chopped green chilli. Saute until the raw smell disappears. Now, add the sliced onion and saute until the onion turns golden brown in colour.
Once the colour changes add turmeric powder and chilli powder and again saute in low flame for 3 minutes. Now add the chopped tomatoes and add 1/2 cuo water and salt to taste, close the lid. Let it boil and turn to a paste form.
Once the tomatoes are cooked add sugar,. To it add Asafoetida and Garam masala. And after a minute of sauting add coriander leaves for aroma.
Last but not the least, add rice gradually and keep mixing the rice with the gravy little by little, keeping the flame in sim for 5 minutes. Now switch off the flame and eat it hot with Indian papads and pickles.
Hope you enjoyed this wonderful recipe. All photos posted were captured in my kitchen, during the cooking process , from my Samsung galaxy A50 mobile.
Thankyou once again for your valuable time and visit.