Hi my dear everyone..How is the mid week going on? It had been pretty cold n rainy here yesterday,heavy down pour with a rumbling thunderous sky n its still dull.But after that long hot day at Skagit Valley,I have started to appreciate this weather so much..:D ..I am enjoying the chill as much as I can ,before we move on to our hot trip on this weekend,n so after this weekend it’ll be a break for Will-O’-the-Wisp..Thanks for all your comments on Tulip pics ,n I guess bright sun did half of the trick to make all the pics gorgeous.Thanks for the kind words n I am glad that you all liked it..:)
I am checking out your posts,n still so many are pending.Hope to catch up soon..:)
As I am running short of time,I am directly moving on to the dish of the day.I’ll share with you all the tit-bits n rants that you like to hear from me,once I get some time sit to in peace,mebe next week or so..
Tomato rice gives thousand’s of hits in google /live search(:D),then why share this with you all?..Hmm..One reason is that I liked the way it looked,so photogenic n colorful n the second reason that it tasted darn yum n there was a pleading to make this more often.The whole thing was polished off so quick n I had to make something else for dinner that day.So that’s it..!!
My mom used to make this sometime back,n then I tasted this in a restaurant,during my Btech days.Tastes were different.So I kinda combined Mom’s recipe n some of my ideas.Its pretty easy to make,so flavorful n aromatic n you can play with the ingredients to give it your unique touch..!!.Unlike in traditional tomato rice,I have used some Bell pepper slices here,just cos it was giving me a sorry look from the refrigerator corner,but it didnt affect the taste much,n it was good to get the bites.You can add or skip it.Purely optional.
The mistake I made was,(not really a mistake)I messed up with the rice-gravy ratio.A major portion of the rice was left unused ,n then I used it later on to make a fried rice.
For yummy Tomato rice:
Take a deep bottomed pan n heat Sesame oil(or any other oil,but sesame is traditionally used) n some ghee and throw in 1 inch cinnamon stick ,1 bay leaf and 1 cardamom .
When the fragrance spreads add 1 cup of Basmati rice(which was presoaked in some water after a round of washing) ,and fry well,till its kinda opaque.You can use any type of rice.Even normal Ponni rice would do fine.
Now add 1.5 cups of water(including the soaked water) and salt n let it come to a boil.
Now simmer n let it cook.
When its cooked n still moist,take the pan n spread the rice in a big plate,to let it cool.Fluff with a fork to prevent sticking.
Now lets make the base:
Heat Sesame oil in a large wide bottomed pan and add lots of curry leaves.
When they are fragrant,add 2 cloves ,few crushed black peppers,n a cardamom n fry.
Throw in 2-3 tsp Mustard seeds,1/2 tsp Fenugreek seeds,1/4 tsp Asafetida,1 tsp Urad Dal,1 tsp Chana Dal and 4-5 Broken Dry Red Chillies.
Now add a tsp of julienned ginger n saute till raw smell goes.
Add a tsp of Turmeric powder n saute under low heat.
Now throw in a cup of sliced Shallots/Onions n 4-5 slit green chillies fry well.
Cube 3 Medium sized Tomatoes( I used Roma tomatoes to get a taste as close as the home made one.Dunno if the Vine ones does better) and throw it to the pan n saute under high heat.
Add salt ,simmer n close to let it cook.(I added 1/4 cup of Bell pepper slices at this point)It may take a while to get the tomatoes in mash-able’ consistency.
Mean while,in a pan,dry roast 1.5 Tbsp Coriander seeds,6 –7 dry Red chillies,1 tsp whole pepper,1 Tbsp Chana dal,1/2 tsp Fenugreek seeds,2 tsp Sesame seeds,n 1 tsp Urad dal.Take real care not to char them.
When they are nicely roasted n fragrant,ground them to a fine powder.
When the tomatoes are soft ,mash them into the gravy with the back of a ladle to get a nice thick gravy.(To add to the tanginess,you can add a Tbsp of Tomato paste as well.Also mebe a tsp of Tamarind paste also)
Now add salt n the ground masala to the pan n mix n saute with the gravy.
Saute for sometime till the masala is well blended with gravy.
Now add 1 tsp of Garam masala( cloves,cinnamon,cardamom n mace dry roasted n ground) n saute for few more minutes.
Add salt if required n more curry leaves mashed in oil ,n cilantro leaves n mix well.
Now take the cooled rice,fluff it again with fork n add to the pan.
Add rice little by little,fluffing n stirring with the fork into the masala,so that rice n masala are blended.This will also give an idea of how much rice is needed to match the amount of masala n left over rice can be used later.It wont be tasty if the rice is too much n gravy quantity is less.
So,now using the fork n a large fork –shaped spatula(so as not to break the rice) ,fluff n mix the rice with gravy,gently such that each rice grain is coated well with the tomato gravy.Sprinkle a Tbsp of Lime juice in between, to brighten up things ,n mix again.
Sprinkle more cilantro on top n close n rest it for while.
This dish develops taste as it sits.I made it for lunch,n it was so more tastier at dinner time.But alas.. major portion of it was finished by then..:P..I made a Carrot Raita with a hint of lemon juice n vinegar to go with this.Perfect..!!
This is one truly yummy dish,with lots of goodness n nutrition and really one wholesome meal..I make going to make this more often..!!
So ..gals n of course guys..do try this ,n I am sure you’ll love it…!!:)
..n I guess Jai n Bee would find the first pic Ok for their Click-Spring ..:)
Keep your smiles n Hugs,