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Monday, April 12, 2010

Tomato Rice


1 cup Basmati rice (cooked)
2 Tomato (puree)
1/2 Yellow onion (chopped)
1/2tsp Chilli powder
1 Pinch Garam masala powder
4 small green chilli (chopped)
2-3 Dry red chilli (broken)
1tsp Ginger (chopped)
4-5 Curry leaves
1tsp Chana dal
1tsp Urad dal
1/2tsp Mustard seeds
1tsp Cumin seeds
1/2tsp Fennel seeds
1 pinch Asafoetida
How to:
  • In a skillet, heat oil, add dry red chilli and mustard seeds, when it splutters, add cumin seeds and fennel seeds.
  • Then add chana dal, when it starts to brown, add urad dal and fry'em.
  • Now add ginger, green chilli and curry leaves. Add onion and asafoetida along with salt and saute until tender.

  • Pour the tomato puree, add chilli powder and garam masala powder and cook until the raw smell disappears. (You can also use chopped tomatoes, if you don't mind tomato skin in your every bite.)
  • Check salt for taste and mix the cooked rice well.
  • Finally, garnish with chopped mint leaves.
Serve hot with onion raita and potato chips.

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