Tomato rice

  I have received a few emails from friends (especially those who are working long and busy hours) saying that they would like to see some recipes that can be done quickly. This recipe is fairly easy to make with some basic ingredients. 

Serves up to 2 people
Preparation time:30 minutes

Ingredients:

1 cup of Basmati rice
1 cup of crushed tomatoes (available as cans at local grocery stores)*
2 green chillies
1 handful of green peas
1/2 tbsp of red chilly powder
1/2-1 tsp of garam masala powder
1/2 tbsp of ginger paste
1 tbsp of ghee
coriander leaves for garnish
salt as required


Preparation:

1. Cook the rice with 2 cups of water. Allow the rice to cool.
2. Add ghee to the pan, then green chillies and ginger. Saute well and add the crushed tomatoes. Saute well till the tomatoes starts to thicken.

 

3.Add red chilly powder, garam masala, green peas and salt to the pan. Saute well till the peas are cooked.As the raw smell disappears and the paste becomes like thokku, switch off the flame.

4.Add the rice and saute gently. Close the lid. Let it steam for 5 minutes.

5.Garnish with coriander leaves. Serve with papad/ chips.

*crushed tomatoes can be replaced by fresh tomatoes ground to paste.

Red chori potato curry

   I recently discovered my sons liking to chori dhal and so I have been experimenting with different vegetables. In this effort, I used potatoes which mixes well with this dhal giving a thick consistency and can be good accompaniment for rice or rotis

Ingredients:

1/2 cup red chori dhal
2 medium sized potatoes

1 tsp red chilli powder(~spice level)

1/8 tsp of turmeric powder
1 large chopped onion

1 tsp of  fennel seeds

oil as required

salt as required

Seasoning:

1-2 tbsp of grated coconut

1/2 tsp mustard seeds
1/4 fenugreek seeds

Preparation:

1.Soak chori dhal for 6 hours. Chop the potatoes in to tiny pieces.
2.In a pan, add 1/2 tsp of oil. Once the oil is heated, add fennel seeds. Once the nice aroma comes, add the chopped onion and saute for a minute.

3.Now add the potatoes, red chilly powder, turmeric and saute for 2-3 minutes.

3.Transfer the contents of the pan to the soaked dhal and add 2 cups of water. Add salt and pressure cook them up to 4 whistles.

4.To the oil in a preheated pan, add the seasoning. Saute for a minute and transfer to the cooked dhal.

5.Delicious red chori potato curry is ready. Serve with rice and papad.