RICE DISHES : TOMATO RICE Ingredients:
1. Cooking oil - 3 tbs
2. Sesame oil / Gingelly oil - 3 tbs
3. Mustard seeds + urad daal (white lentil) - 1/2 tbs
4. Splited chick peas / Kadalai paruppu - 1 tbs
5. Turmeric powder - pinch
6. Green chili - splited vertically - 3 or 4 nos
7. Big brown onion - 3/4 finely chopped
8. Tomato - 3 nos
9. Salt to taste
10. Rice - Sona masoori / basmati - 1 1/2 cups
11. Mint + Cilantro - 1/2 handful (washed and chopped)
Method :
1. Wash & cook the rice in 3 cups of water in a pressure cooker / rice cooker.
2. In the meantime, Soak the whole tomato in hot water for 15 mins. Peel off the skin and mash thoroughly with hand. Keep this aside.
3. Heat cooking + sesame oil in a pan. Add mustard seeds + urad daal + chick peas. Once mustard seeds splatters add green chili and turmeric powder. After 30 sec add chopped onion & cook till it turns transparent. Add the mashed tomato and stir to blend with onion. Add 1/2 cup if water and salt to this and cook till it comes to a gravy consistency. Remove from fire.
4. By this time the rice could be cooked. Transfer the rice to another container which should be big enough for mixing. Let the rice to cool down for 10 mins. Now add the tomato gravy to the rice and mix slowly & completely. Garnish with chopped mint & cilantro. Serve hot.....
MANGAI SADAM (MANGO RICE)
Ingredients:
1. Raw mango-100g
2. Carrots-100g
3. Basmati rice-1kg
4. Ghee-50ml
5. Mustard seeds-4g
6. Split urad dal-4g
7. Bengal gram dal-4g
8. Split cashew nut-4g
MANGAI SADAM (MANGO RICE)
1. Raw mango-100g
2. Carrots-100g
3. Basmati rice-1kg
4. Ghee-50ml
5. Mustard seeds-4g
6. Split urad dal-4g
7. Bengal gram dal-4g
8. Split cashew nut-4g
9. Whole red chilly-5g
10 .Turmeric powder-4g
11. Salt-10g
10 .Turmeric powder-4g
11. Salt-10g
METHOD-
1. Boil rice and keep aside
2. Peal and grate raw mangoes and carrots
3. Take pan and heat ghee
4. Put whole red chilly, mustard seeds, spilt urad dal and Bengal gram asafetita powder
5. Allow it to crackle then put grated carrots and mango and sauté it till it is cooked
6. Add little turmeric and salt
7. Now put the rice and mix it well witth a perforated ladle
8. Check for seasoning and serve hot
2. Peal and grate raw mangoes and carrots
3. Take pan and heat ghee
4. Put whole red chilly, mustard seeds, spilt urad dal and Bengal gram asafetita powder
5. Allow it to crackle then put grated carrots and mango and sauté it till it is cooked
6. Add little turmeric and salt
7. Now put the rice and mix it well witth a perforated ladle
8. Check for seasoning and serve hot
