|
Untitled Document
|
Cooked Tomato Rice
Cooked Tomato Rice
Ingredients
1 cup long grain basmati rice
(wash & soak in water for 30 minutes)
1 small tomato chopped
1 cup fresh tomato puree
1 stalk curry leaves
1 chopped onion
1 tbsp. coriander leaves, finely chopped
1/2 cup peas, shelled
1/2 cup cabbage shredded
1 carrot sliced into thin rounds
1 sprig spring onions finely chopped
1" stick cinnamon
1 pod cardamom
2 cloves
2-3 peppercorns
1 bay leaf
2-3 garlic flakes, crushed
1/2 tsp. each mustard and cumin seeds
1 tsp. red chilli powder
1/2 tsp. sugar
2-3 pinches asafoetida powder
Method
Roast all whole spices in 2-3 drops of oil, on a skillet or pan,
on low flame.
When aroma is exuded, take off fire, cool, grind to a smooth powder,
keep aside.
Heat pressure cooker or a pressure pan, without lid. Add oil, seeds,
allow to splutter, add
asafoetida.
Add onion, chopped tomato, stir for a minute. Add all chopped vegetables,
except spring
onions and coriander.
Add ground spices, chilli powder, salt, sugar, garlic, stir gently.
Add drained rice, stir gently, add hot water, tomato puree. Bring
to a boil, add ghee, put
lid and whistle on cooker.
Allow 2 whistles, take off fire. Allow all steam to go down in cooker,
open gently.
Garnish with chopped coriander and spring onions. Serve piping hot.
Simmer for 4-5
minutes.
This soup should not be very thin, it should have dal consistency.
Serve hot with steamed
rice, and papadums.
More Kerala Indian Tomato Recipes
|