We just finished our weekend and my eyes are still droopy and I hardly feel cheerful enough to get back to work. The weekend weather was balmy even though we witnessed a slightly grey sky with the occasional peak of the sun and windy evenings. But now the blaze of sunlight streaming through the slightly ajar main door indicates another sultry day ahead.
Now coming to today's recipe pick - A reminiscent of my past,a quick-fix recipe for a wholesome lunch box menu. In my earlier days of cooking, this dish was my easiest pick.
Served with the raita, the tomato rice is one of the pushovers on a hectic morning before you pack your folks out for their workplaces/schools. With its light spices and tomato serving as the main ingredient, it surely is my first hand choice for a weekday lunch.
INGREDIENTS:
1 cup rice (washed and soaked for atleast 10 minutes in water)
8-10 curry leaves
1-2 cloves
1″ cinnamon stick
2 cardamoms
1 large onion, finely sliced
3 ripe tomatoes, finely chopped
3 green chillis, slit lengthwise
1 tsp ginger garlic paste
4-5 mint leaves
1/2 tbsp finely chopped coriander leaves
salt to taste
1 tbsp oil + 1/4 tbsp clarified butter (ghee is optional)
HOW TO MAKE:
1) Heat oil+ghee in a vessel .Add the curry leaves, sliced onions, green chillis, cloves, cinnamon and cardamoms and stir fry for 5 minutes. Add ginger garlic paste and saute for 2-3 minutes.
2) Add chopped tomatoes, mint and coriander leaves to the sauted onions and combine. Add salt to taste and combine well. Cook for 6-7 minutes.
3) Reduce heat, add the rice, combine, saute for 3 minutes. Add 2 cups of water and bring to a boil. Reduce flame and cook till rice is done.
RATING NOTES:
DIFFICULTY LEVEL : Easy
RATING POINTS : 8/10**
** Grinding the tomatoes to a coarse paste instead of chopping them also works well.
Now coming to today's recipe pick - A reminiscent of my past,a quick-fix recipe for a wholesome lunch box menu. In my earlier days of cooking, this dish was my easiest pick.
Served with the raita, the tomato rice is one of the pushovers on a hectic morning before you pack your folks out for their workplaces/schools. With its light spices and tomato serving as the main ingredient, it surely is my first hand choice for a weekday lunch.
INGREDIENTS:
1 cup rice (washed and soaked for atleast 10 minutes in water)
8-10 curry leaves
1-2 cloves
1″ cinnamon stick
2 cardamoms
1 large onion, finely sliced
3 ripe tomatoes, finely chopped
3 green chillis, slit lengthwise
1 tsp ginger garlic paste
4-5 mint leaves
1/2 tbsp finely chopped coriander leaves
salt to taste
1 tbsp oil + 1/4 tbsp clarified butter (ghee is optional)
HOW TO MAKE:
1) Heat oil+ghee in a vessel .Add the curry leaves, sliced onions, green chillis, cloves, cinnamon and cardamoms and stir fry for 5 minutes. Add ginger garlic paste and saute for 2-3 minutes.
2) Add chopped tomatoes, mint and coriander leaves to the sauted onions and combine. Add salt to taste and combine well. Cook for 6-7 minutes.
3) Reduce heat, add the rice, combine, saute for 3 minutes. Add 2 cups of water and bring to a boil. Reduce flame and cook till rice is done.
RATING NOTES:
DIFFICULTY LEVEL : Easy
RATING POINTS : 8/10**
** Grinding the tomatoes to a coarse paste instead of chopping them also works well.
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