Friday, November 27, 2015

Posted by Mala at 1:30:00 AM 9 comments
It is my good or bad habit to pump in more and more nutrition into whatever we eat. This particular Tomato Rice, once I had eaten in Livermore Temple, CA. When I eat something new, always inside my mind,  I try to visualize what all would have  gone into that dish, and I analyse  it in various combinations. When I tried at home, the taste and the looks were just replica.
Tomatoes which are full of lycopene, have been supplemented by Fresh peas, which aids in preventing stomach cancer, strengthens immune system and gives us high energy. Also,into this dish has gone Red bell pepper, which is a rich source of Vitamin C and also is good in B-Complex group of Vitamins............and last but not the least...Carrots, which is an exceptional source of beta-carotene, Vitamin A and healthy levels of minerals like Copper, Calcium and Potassium, and Potassium helps controlling heart rate and blood pressure.

Ingredients
Basmati rice - 1 cup, soaked for 15 mts and drained
Tomatoes - 3, cooked in microwave, skins peeld and pureed, which amounted to 1 cup
Onions - 1, chopped fine
Red bell pepper - 1, cubed
Fresh peas - 1/2 cup
Ginger garlic paste - 1 tsp
Chiili powder - 1 tsp
Salt to taste
Kasoori methi - 1 tsp, crushed
 Boiling hot water - 1 cup

To season
Cooking oil - 2 tbsps
Ghee - 1 tsp
Jeera - 1 tsp


Recipe Cuisine: South Indian; Category: Lunch / Dinner
Prep time: 15 mts; Cooking time: 10 mts

Serves 3

Veggies diced and kept ready

Microwaved tomatoes, pureed after cooling completely. You have to cook for 30 seconds, stop, then do for 30 seconds......till the skins peel off fully. If you keep in 1 minute or more than a minute, then the tomatoes will splash fully inside your microwave....be careful. How to microwave...look here


I used an anodized  aluminium pressure cooker. Add oil, season jeera


Now add the onions and ginger garlic paste, taking care to keep the flame on the lowest.


Now add the diced bell peppers, add the crushed kasoori methi too. Keep sauteeing


Now, add the carrots and peas.


Now comes the time for addition of chilli powder and salt


Add the soaked and fully drained Basmati rice. 


Mix gently.


Now, add the tomato puree, which measures to 1 cup and 1 cup of boiling hot water.


Increase flames to high, after steam comes out, simmer, closing the vent with a small cup.Cook for 10 minutes. In between, open, and give a gentle stir.


It is ready!



Serve it with any raita of your choice. I served it with Pineapple-Carrot-Pomegranate raita.(Recipe to follow)



This post first appeared in www.malpatskitchen.com








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9 comments:

  1. This colorful,tangy,tasty,aromatic tomato rice looks great, in which bountiful veggies are thrown in to make it more appealing! Simply love it.

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  2. Wow! looking so colorful. I try to make this. Thanks for sharing.
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    Replies
    1. Hi Julia, first of all, thanks for visiting my blog. Thanks a lot for your comments too. Now I know where to come, when I visit Hongkong!!

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  3. I like tomato rice. This is my favorite. Thanks for sharing.
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  4. Tried today. came out well. Thank you for posting this as I have never tried with bell peppers.
    Tasted a little different from the regular tomato rice. I am thinking of trying it next time with little mint and curd. May be more like a biriyani, I guess

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    Replies
    1. Thank you so much, Sujatha. I am so happy you tried it out.

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  5. great post. Happy to visit your blog. Thanks for sharing.

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    1. Thank you so much Nasrin, for visiting my blog. Hope my recipes are useful to you

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