TOMATO RICE

This is a rice variety - healthy and tangy and easy-to-make. This can be made with left-over rice too.

                   

 Ingredients 

1. Tomatoes – 5 medium sized – pureed
2. Basmati rice – 1 cup
3. Onion – 2 medium-sized – sliced fine
4. Green chilli – 2 – chopped
5. Curry leaves – 10
6. Turmeric powder – 1/4 tsp  
7. Red chilli powder – ½ - 1 tsp
8. Coriander powder – 1 – 1 ½ tsp
9. Bay leaf - 1
10. Cinnamon - 1/2" stick
11. Mustard seeds – 1 tsp
12. Urad dal – 1 tsp
13. Chana dal – 1 tsp
14. Asafetida – a pinch
15. Salt to taste
16. Oil – 2-3 tbsp
17. Fried cashews – 2 tbsps
18. Coriander leaves – 2 tbsp - for garnishing

Method

1. Blanch the tomatoes, skin them and put them in a mixer and make puree.
2. Boil the puree in a thick-bottomed pan, stirring continuously. Add salt and continue to heat till it becomes a thick paste. Cool it. This can be stored in a clean, dry bottle in the fridge for 5-6 days.
3. Wash the rice and pressure-cook the rice, taking care not to over-cook it. (Add 2 cups of water for 1 cup of Basmati rice. At the first whistle, lower the flame and cook for 4-5 minutes).
4. Allow the cooker to cool, spread the rice on a large plate carefully, taking care not to make the rice mushy.
5. Heat oil in a kadhai, add mustard seeds, urad dal, and chana dal. When they splutter, add asafetida, followed by chopped onions and fry on medium heat till translucent.
6. Add turmeric powder, red chilli powder and coriander powder and stir.
7. Add chopped green chillies and curry leaves and fry till onions turn brown.
8. Add the tomato paste and mix well. 
9. Continue to fry till the oil separates.
10. Turn off the stove and allow it to cool.
11. Add the cooled rice little by little and gently mix well.
12. Garnish with chopped coriander and fried cashews.
13. Serve hot with raita / papads / chips / fryums.

Tips

1. Don't add the entire rice in one go - set aside 2-3 tbsps. Also keep aside 1 tbsp of the paste and add the rice gradually. Mix well and check its taste. Add more paste or rice as per the requirement.
2. I add a tsp of sambar powder too for added flavor.
3. If you feel like, you can add boiled vegetables - like chopped beans, carrots, capsicum, potato and shelled peas – after frying the onion.
4. For those of you based in the US or used to buying tomato paste from the market – this recipe is a quickie – you can use tomato paste available in stores; also frozen mixed vegetables which cook in a jiffy can be added to the fried onion before the addition of tomato paste.
5. This is good as packed lunch (read - for 'dabbas' for the school / office).  

© Copyright 2011. Brinda Balasubramonian.