Tomato Pilau

Recipe for Tomato Pilau

Tomato Pilau Rice. Picture copyright of idlidosa.wordpress.com

Preparation Time – 30 mins

Cuisine – Indian 

Ingridients & Quantity:

  1. Rice – 2 Cups
  2. Water – 4 cups
  3. Onions – 1 large sized (Chopped length-wise into thin slices)
  4. Tomatoes – 1 1/2 (Finely Chopped)
  5. Green Chillies – 3 (Slit lenth-wise)
  6. Oil – 4 tbsp
  7. Cumin Seeds – 1 tsp
  8. Mustard Seeds – 1 tsp
  9. Cloves – 4
  10. Cinnamon Stick – 4 small pieces
  11. Cardamom – 2
  12. Bay Leaves – 3
  13. Ginger garlic paste – 1 tsp
  14. Salt – To taste
  15. Coriander for garnishing

Preparation:

To a pot, add 4 tbsp of oil and let it heat. Then add mustard seeds and let them splutter. Later add cumin seeds, cinnamon sticks, cloves, cardamom, bay leaves and fry for 5 minutes on medium flame.

Then add green chillies and fry. Follow it up by adding chopped onion and fry till they turn golden brown in colour. Later add tomatoes and mix well.

Once the onions and tomatoes have mixed well to form a paste, add ginger garlic paste and mix well and leave for a couple of minutes.

Now add 2 cups of rice and 4 cups of water. Add salt and mix well and let the rice cook on medium flame for about 15 mins. Keep checking in between.

Garnish with coriander leaves once rice has cooked. You can also garnish it with mint leaves instead.

Tomato Pilau is ready to be served! 😀

NjoY!

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Drumstick Tomato Curry (Munagakaya Tomato)

Recipe for Drumstick Tomato Curry

Drunstick & Tomato Curry. Picture copyright of Idlidosa’s blog

This is one of my favourite dishes. I love anything cooked with tomatoes and a little bit of masala. This dish is particularly easy to make once you’ve passed the step of chopping onions 😦

Preparation Time: 25-30 mins

Cuisine: Andhra

Ingridients:

  1. Drumsticks – 2 (cut into 1 1/2 inch pieces)
  2. Onions – 2 (Finely Chopped)
  3. Tomatoes – 3 (Finely Chopped)
  4. Water
  5. Green Chillies – 3 (Slit Length-wise)
  6. Ginger Garlic Paste – 1 tsp (optional)
  7. Gram Flour (Besan/Senaga Pindi) – 1 tsp
  8. Milk – 60 ml
  9. Turmeric Powder/Haldi/Pasupu – A Pinch
  10. Salt – To Taste
  11. Coriander for Garnishing

For Talimpu/Tadka/Seasoning:

  1. Oil – 3 tbsp 
  2. Mustard Seeds – 1 tsp
  3. Cumin Seeds – 1 tsp
  4. Curry Leaves – 6
  5. Dry Red Chillies – 3
  6. Garlic pods – 2 (Peeled & Smashed)

Preparation:

Add 3 tbsp of oil to a pan and let it heat.

Then add mustard seeds and let them splutter. Later add cumin seeds, dry red chillies, curry leaves and green chillies and fry.

Then add the finely chopped onions and fry on medium flame. Once they’ve reached golden brown in colour, add the smashed garlic pods and mix. Leave it for a couple of minutes.

Now add the chopped tomatoes and mix well. Cover the pan with a lid and let them cook with mixing in between. You can add 1 tsp of ginger garlic paste if you like a li’l kick in your curry.

Once the onions and tomatoes have blended well to form a gravy, mix gram flour in milk add it to the mixture. This will make the gravy even more viscous and the curry tastier.

Now add the chopped pieces of Drumsticks and let them cook in medium flame by adding required amount of water.

Once the drunsticks have become soft in texture, switch off and garnish with coriander.

Serve curry with Rice or Chapathis 😀

Tomato Rasam

Recipe for Tomato Rasam

Tomato Rasam. Image copyright of Idlidosa’s Blog

Quite a few number of cooks prepare tomato rasam with toor dal….but I don’t. This recipe for tomato rasam has been passed onto me by my mom. It’s easy to prepare and very yummy…also a very good remedy if you have flu or throat infection. 

Preparation Time: 30 mins

Cuisine – South Indian 

Ingridients:

  1. Water – 6 cups
  2. Tamarind – Lemon sized ball
  3. Rasam Powder – 1  1/2 tsp
  4. Tomatoes – 3
  5. Turmeric Powder – A pinch
  6. Salt to taste
  7. Coriander for garnishing

Ingridients for Seasoning/talimpu/popu/tadka/thiragamatha:

  1. Oil – 1 tbsp 
  2. Mustard Seeds – 1 tsp
  3. Cumin Seeds – 1 tsp
  4. Curry Leaves – 6
  5. Dry Red Chillies – 3
  6. Garlic pod – 1 (Peeled & Smashed)
  7. Asefotida – A Pinch

Preparation:

Chop tomatoes into small pieces (but not really small) and them to 6 cups of water. Also add tamarind and a pinch of turmeric and bring the mixture to boil

Once the tomatoes become soft and the upper layer starts to peel, add rasam powder and let it boil

In the mean time, prepare the tadka. Add mustard seeds to 1 tbsp of oil and let them splutter. Later add mustard seeds, dry red chillies and curry leave and let them fry on medium flame.

Later add garlic which has been peeled and smashed. 

Finish off by adding a pinch of asefotida.

Add this tadka to the boiling tomato and tamarind solutiong and let it boil.

Add salt according to your taste and switch off.

Tomato Rasam is ready to be served either with rice or can also be taken by itself.