Saturday, June 8, 2013

Tomato Rice

It's one of my convenient , simple dish normally made for Sunday dinner. Easy to make tasty to the palette.




















Ingredients: Serves 4 
Rice                                       2 cups
Oil.                                        2 tbsp
Onions.                                   2 small ( Coarsely sliced)
Homemade Tomato  purée        2 cups*
Bay leaves.                             2 no.
Cloves.                                  4 no.
Cinnamon.                              1 piece
Mustard seeds.                        1 tsp
Cumin seeds.                          1 tsp
Green chilly.                          1 no. Finely chopped 
Curry leaves.                          12
Garlic crushed.                       1 tsp heaped
Ginger paste.                          1 tsp heaped
Red chilly pd.                         1. 1/2 tsp
Salt                                        To taste
Coconut milk powder.             1/2 cup
Water.                                   4 cups
Ghee / clarified butter            4 -6 tsp
Coriander leaves.                    For garnish

Method:
  1. Wash and soak rice for 30 min.
  2. Dissolve  coconut milk pd in 1 cup warm water
  3. In a big non stick pan heat oil. Crackle mustard seeds, cumin seeds.
  4. Now add bay leaf, cinnamon stick, cloves. Fry for half a minute .
  5. Add curry leaves, green chilly and garlic .
  6. Stir and tip in onions. Fry till soft and golden.
  7. Add tomato purée , ginger paste and red chilly pd.
  8. Cook till it becomes thick and oil separates.
  9. Strain the rice and tip into the pan. Add coconut milk and 3 cups of water and salt.
  10. Mix well and bring it to a boil.
  11. Cover and cook on low heat till rice is done. By then all the water will also be absorbed.
  12. Remove from fire. 
  13. Garnish with chopped coriander .
  14. Pour hot ghee / clarified  butter either on the whole rice or a tsp each on individual plates.
  15. Serve hot with pappadam( fried papad) and curd.
Note:
  1. Instead of coconut milk pd  you can also use coconut milk available in tetra packs. In that case use 2 tetra packs of 200 ml each, add  enough water to it to make  4 cups of liquid and use this instead of four cups of water mentioned in the recipe.
  2. I have used extra virgin olive oil but you can use any vegetable oil.
  3. * To make tomato purée , blanch tomatoes in boiling water. Remove skin and purée in a liquidizer.