Wednesday, June 17, 2009

Tomato Rice

I make tomato rice in two different ways and here is the recipe for both -

Recipe 1: This is a very very simple recipe with few ingredients. I had tasted this at my sister-in-law's place and loved the simplicity of the fresh flavors.

  1. Oil - 2 tsps
  2. Urad dal - 2tsps
  3. Chana dal - 2 tsps
  4. Curry leaves - 10
  5. Fresh ginger garlic paste - 1.5 tsp
  6. Tomatoes - 7/8 chopped
  7. Cooked rice - 3 cups
  8. Salt
  9. Chilli powder - 1 tsp
  10. hing - 1/2 tsp
  1. Heat the oil and temper mustard seeds. Add the urad dal, chana dal, curry leaves, haldi, hing and sautee until the daals are golden brown.
  2. Add the ginger garlic paste and fry for 2 mins
  3. Add the chopped tomatoes, salt, chilli powder and cook with lid closed until they disintegrate and become a uniform gravy-like consistency.
  4. Add the rice and mix in. Steam until the flavors are well blended.

Recipe 2: This is a slightly more elaborate recipe that Renuka and I used to make as roommates. Definitely more fun than the previous because it has aloo:)

  1. Oil - 2 tsps
  2. Urad dal - 2tsps
  3. Chana dal - 2 tsps
  4. Curry leaves - 10
  5. Garlic - 7/8 cloves chopped
  6. Potato - 1 big, chopped into small cubes
  7. Tomatoes paste - 3 tbsps
  8. Cooked rice - 3 cups
  9. Salt
  10. Chilli powder - 1 tsp
  11. Hing - 1/2 tsp
  12. Jeera Dhania powder - 1 tsp
  13. Rasam powder - 1/2 tsp
  14. Corriander - 1/2 cup chopped
  1. heat the oil and temper the mustard seed. Add urad dal, chana dal, garlic, curry leaves, haldi, hing and fry until the dals and garlic is golden browns.
  2. Add the chopped potatoes and fry until the potatoes are wel done and crisp.
  3. Add the tomato paste, salt, red chilli powder, jeera dhania powder, rasam powder and add 2 spoons of water and cook until the raw smell of the tomato paste goes away.
  4. Add the rice and mix. Steam until well blended and garnish with cilantro.

Note: Tomato rice is an easy dish for picnics and potluck and you can enjoy it with chips.

Monday, June 15, 2009

Alu - 65

This is an amazingly simple recipe that my friend Renuka introduced me to during my recent trip to Chicago. It is a shortcut recipe which cooks really quick because you use tater tots instead of taking raw alu and cooking it. This recipe is slightly high on salt but it is yum yum yummy. Thanks Renu!

  1. Tater tots - 1/2 a bag
  2. Olive oil - 2 tsps
  3. Garlic - 7-8 pods chopped
  4. Green chillies - 3-4 chopped
  5. Soy sauce or mushroom - 3 tbsps (you can use low sodium)
  6. Red chillie paste - 2 tsps
  7. Cilantro - 2 tbsps chopped
  8. Lemon - 1/2
  1. Thaw the tater tots and bake them at 350 for 20 mins. Then broil then to make then darker in color.
  2. Heat the olive oil and add the garlic and chillies until the garlic turns brown.
  3. Add the tater tots, soy sauce, chilli paste and sautee on high heat until the potatoes are coated well with the sauce.
  4. Garnish with chopped cilantra and lemon juice and enjoy!