Tomato Rice


Basmati rice			1 cup
Mustard seeds			1 tsp
Curry leaves			10
Green chillies			2
Asafoetida powder		1/2 tsp
Tomatoes peeled and chopped 	4 large 
Water				2 cups
Oil				2 tbsp
Ghee/margarine			1 tbsp
Salt				1 tsp
    
       The spice Masala:

Oil				1 1/2 tsp
Dry red chillies		3
Coriander seeds			1 tbsp
Channa dal			3 tsp
Urad dal			1 tsp
Fenugreek seeds			1/4 tsp
Fresh grated coconut		1 tbsp (optional)


To prepare the spice masala:

  • Heat 1 1/2 tsp oil in a pan ever moderate heat. Drop in red chillies, coriander seeds, chana dal and urad dal.
  • Toast stirring occasionally, for 3-5 minutes or until they change in color.
  • Towards the end, drop in the fenugreek seeds and coconut, and stir until the coconut becomes golden brown.
  • Remove the spices and transfer to a spice mill. Grind the spices to a powder. Remove and set aside.
To prepare the rice:
  1. Heat 1 tsp of ghee/margarine/oil in a pan. Add the rice and stirfry for 2 minutes.
  2. Add the boiling water, salt and raise the heat and quickly bring to a full boil.
  3. Immediately reduce the heat, cover with a tight-fitting lid and gently simmer, without stirring, for 20-25 minutes or ntil the liquid is absorbed and the rice is tender.
  4. Place the remaining ghee and oil in a wok or heavy frying pan over moderate heat.
  5. When the oil is hot, drop in the mustard seeds. When they start to crackle, add curry leaves.
  6. Stir slowly. Add the chillies and fry for 1-2 minutes.
  7. Sprinkle the asafoetida powder and add the chopped tomatoes. Cook for about 5 minutes or until the tomatoes soften.
  8. Add the spice masala powder into the tomatoes and cook till oil leaves the sides. Remove from heat and keep aside.
  9. Mix the spicy tomatoes with the cooked rice gently to mix evenly.
  10. Serve hot.
  11. Serves for two persons. 
    12. 	PREVIOUS / NEXT / INDEX / HOME