Tomato Rice

Tomato rice is a very delicious and is immensely simple, takes a jiffy to cook with common ingredients. Also an excellent item for lunch boxes. 

Tomato Rice

Ingredients:

Rice – 2 cups

Tomato – 4 large Chopped into small pieces

Onion – 1 large Chopped into small pieces

Chili powder – ½ tsp

Garam Masala – ½ tsp

Hing / Asafoetida – ¼ tsp

Garlic cloves – 3-4 small cloves grated finely

Cumin seeds – ½ tsp

Chana daal – 1 tsp

Urad daal – 1 tsp

Cashew nuts – 10 – 15

Green chilli – 2-3 chopped

Curry leaves – 2 strings

Chopped coriander – 2 tbsp

Salt

Oil – 4 tbsp

Method:

Wash and soak rice by adding 3 cups of water for 30 minutes.

Boil the rice by adding ½ tsp of salt and 1 tsp of ghee.

Simultaneously, heat a broad pan with 3 tbsp of oil. Add cumin seeds, chana daal, urad daal and cashew nuts one after the other and fry for a minute or until they changed to golden brown.

Add curry leaves, chopped green chilli, hing and grated garlic and fry for a minute.

Now add chopped onion and fry just until they get transparent.

Add chopped tomato and fry for a moment. Add some salt, chilli powder and garam masala and toss everything. Now cover the pan and cook until the tomatoes get mushy.

When the tomatoes are well cooked, then add the boiled rice and mix everything very gently.

Finish the rice with the touch of coriander.

You can eat is as it is or with raita.

Tomato Chutney

Ingredients:

Tomato – 6
Green chili - 6
Roasted Urad Daal – 1 tbsp
Roasted Peanuts – 2 tbsp
Onion – 1
Salt
Oil – 2 tsp

For Tampering:
Red chili – 1
Curry leaves – Hand full
Mustard + Cumin – 1 tsp
Urad daal – ½ tsp

Method:

Roast Urad daal and peanuts separately

Heat a pan with 2 tsp of oil. Fry Onion, green chili, tomato until tomato becomes mushy and the raw smell goes.

Allow them to cool and grind the tomato mixture along with salt, urad daal and peanuts into smooth paste.

For seasoning, heat a pan with 1 tsp of oil. Add all the ingredients mentioned above for tampering and add it to the chutney.

Tomato pickle

I have learned this recipe from my mom. The whole family loves my mom’s tomato pickle including my parents’ in-law. You don’t need any master skills to prepare this pickle unlike the other pickles. Any beginner can do this. This is my first attempt and did come very well. Biggest advantage of this pickle is, can eat from the next minute of preparation. Secondly you don’t need to wait for the season as we normally do for other pickles. Tomato is available through out 365 days and through out the world.

  Roasted Mustard seeds, Fenugreek seeds, Tomato and tamarind

Ingredients: Tomato – 1 kg
Salt – 2 tbsp
Chilli powder – 3 tsp
Tamarind – Lemon size
Roasted Mustard ground into fine powder – 1 tsp
Roasted Fenugreek seeds ground into powder – 1 tsp

For seasoning:

Garlic cloves – 10
Chana Daal (Bengal gram) – 1 tbsp
Curry leaves – Hand full
Mustard seeds – 1 ½ tsp
Dry Red chilli – 4 -5
Ground nut Oil – ¼ cup

Method:

Wash tomato and pat them dry and make sure they are completely dry. Chop them into big pieces. Heat a sturdy pan and when it is completely dry and hot add tomato pieces and allow them to cook WITHOUT COVERING.

Stir in between and mash the tomatoes. When they become bit mushy add chilli powder, salt, mustard powder and fenugreek powder

Half cooked tomatoes with added spices and tamarind

Stir in between until the moisture gets evaporated completely.

For seasoning:


Heat another deep pan with ½ cup of oil. When it is hot enough, add all the above mentioned ingredients for seasoning one after the other.

Tadka / Seasoning for pickle

Allow it to cool and fold it into the tomato mixture. Pickle must be completely cool before transferring into the bottle.

Pickle ready to use

Note: If there is any moisture whilst cooking, the pickle gets spoiled quickly. So make sure to evaporate all the moisture and gets the pickle consistency.

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