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.
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 - 3/4 _
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. You can also put the weight and cook for 2 whistles.
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
Categories: Rice Varieties
This colorful,tangy,tasty,aromatic tomato rice looks great, in which bountiful veggies are thrown in to make it more appealing! Simply love it.
ReplyDeleteWow! looking so colorful. I try to make this. Thanks for sharing.
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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!!
DeleteI like tomato rice. This is my favorite. Thanks for sharing.
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Thanks for your lovely comments.
ReplyDeleteTried today. came out well. Thank you for posting this as I have never tried with bell peppers.
ReplyDeleteTasted 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
Thank you so much, Sujatha. I am so happy you tried it out.
Deletegreat post. Happy to visit your blog. Thanks for sharing.
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Thank you so much Nasrin, for visiting my blog. Hope my recipes are useful to you
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