Tomato Rice | Thakkali Sadam Recipe

It's been long since I posted any rice recipe and this tomato rice is in my draft for very long time, I thought it's time to clear this long awaiting post too.  Tomato Rice used to be lunch box recipe for us during school days,  though very rare but along with lemon rice my mom use to use few rice varieties.   I always liked tomato rice and it's one of my favorite variety rice, it's perfect for lunch/tiffin box and also works great if you are looking for a quick fix lunch or dinner or even want to use left over rice.

I make tomato rice less as DH is not fan of variety rice he likes more of Tomato Soup than having it in rice form! So if am cooking for myself which happens once in a blue moon then I do things which I like (read South Indian cooking)  Try this tomato rice and I am sure you will like it too.

Ingredients for Tomato Rice 

{Serves - 2-3 | Preparation Time - 40 minutes} 

Basmati Rice - 1 Cup
Onion - 1 Large
Tomato - 5 Medium
Green Chilies - 2 [ I used red chilli]
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Fennel Seeds - 1/2 tsp
Curry Leaves - A Sprig
Fresh Minched Garlic -1/2 tbsp
Red Chilli Powder - 1 tsp
Garam Masala - 1/2 tsp [optional]
Salt - To Taste
Chopped Cilantro - 2 tbsp

Method

1. Wash and soak rice for 15-20 minutes and cook with 2 cups of water use 1:1 ratio for rice and water, cook and allow rice to cool.
~ or use little less water than 2 cups, the way its works best for you to have grains separated.
2. Finely chop onion, tomato, green chilli, cilantro.
3. In a pan or wok heat oil add cumin, fennel seeds and allow to splutter. Add garlic and saute until light golden brown. Now add curry leaves, green chilli, onion and saute until onion becomes soft.

4. Add tomato and mix well, cover and cook until tomato gets mashed.
5. Add red chilli powder, garam masla and mix well.

6. Add salt and cook for a minute or until oil separates.

6. Now add cooked rice and mix gently and cook for a minute.  Garnish with cilantro.
~ You can also mix tomato gravy with rice and mix.

Serve warm with raita, papad.

Variations
~ You can use any rice variety.
~ Use ghee instead of oil for rich taste and flavor.
~ I some times add carrot, peas, corn etc.
~ Adding garam masala powder is optional.
~ My tomato rice is more of spicy version, you can use less of red chilli powder/green chilli if preferred.
~ You can use leftover rice too.

Have a nice day ~~

Tindora Pulao | Ivy Gourd Pilaf Recipe

We all love one pot meal, don't we?  I know most of you going to say yes.  So here is another easy and different pulao withTinora/Ivy gourd/Kundru using our very own pressure cooker.  If I don't have enough of tindora in hand to make a curry by itself then I do either dal, or pair it up with anything else like I did with badi sabzi or sometimes I do this pulao - easy, quick and delicious done in less than 30 minutes for me it's a perfect for weekend when I don't feel like cooking much which is happening too much these days! For dinner or lunch box it's a great option too.  And before moving on to the recipe - Wishing All Happy Chinese New Year, may the year of Snack be more joyful.  Gong Xi Fa Cai

Ingredients for Tindora (Kundru) Pulao

Rice - 1 1/2 Cup [ I used Sona Masuri]
Ivy Gourd/Tindora/Kundru - 1 Cup [sliced]
Onion - 1
Green Chilli - 3
Minced Ginger-Garlic - 1/2 tbsp [or used ginger-garlic paste]
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Briyani Masala/Garam Masala- 1/2 tsp
Salt - to taste
Water - 2 1/2 Cups
Cilantro - 1 tbsp chopped

For Tempering
Oil - 2 tbsp
Bayleaf - 1
Cinnamon - 1/2" piece
Mace - 1 small piece
Star Anise - 1
Cloves - 2
Shahi Jeera - 1 tsp [or use cumin seeds]

For Garnish [optional]
Granted Coconut - 2 tbsp
Cilantro Chopped - 2 tbsp

Method:

1. Wash and  Soak rice in water for 20 minutes or until needed. [I normally soak rice first then do cuttings and start preparing pulao]
2. Chop onion, slice green chilli.  Cut both edges of tindora and slice in roundels or cut it into 4 pieces.
3. Heat oil in pressure cooker add all the ingredients under 'for temper' and saute until jeera cracks.  Add minced ginger-garlic and saute until golden brown.

4.  Add onion, chilli and cook until onion becomes soft.

5. Add ivy gourd and saute for 3 minutes.  Add red chilli and turmeric powder and saute for a minute.

6  Now add rice and saute for 2 minutes. Add water, salt, briyani masala or garam masala, cilantro and mix well.  Close cover and pressure cook for 2 whistles.
7. Once pressure released gently mix rice with fork and garnish with cilantro and coconut.

Serve warm with any raita of your choice, pickle etc.

Have a nice day ~~

Soya Chunks Pulao

This Soya Chunks or Mealmaker Pulao is somewhere near to the Soya Chunks Biryani I posted, but this recipe takes less time and can be done in jiffy if we have cooked rice in hand, also a very good way to use leftover rice.  I was getting bored of same soya chunks biryani so one day I tried this recipe and now I make this often.  Perfect for lunch box or even for a party, pair up with a simple raita and that’s all it makes a delicious meal. 

You can also add any other vegetable of you choice like peas, carrot, potato, capsicum etc to make this simple pulao even more interesting.  I missed to take step-vise pictures, I will try to update it again sometime.

Ingredients for Soya Chunks Pulao [Serves 2]

Cooked Rice -  2 Cups [ I used basmati rice]
Soya Chunks - 3/4 cup
Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Cashews - 7-8
Sliced Onion - 1
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Salt - To Taste
Chopped Cilantro - 2 tbsp
To Grind
Green Chilies - 3
Ginger - 1/2” Pieces
Garlic - 1 pod [2 if using small]
Cilantro -1/4 cup

Method:

1. Cook and spread rice in plate to cool down.  Pressure cook soya chunks for 2 whistles or microwave for 4 minutes or cook in boiling water for 6-7 with little salt, squeeze excess water and keep side.
2. Grind all the ingredients in smooth paste, use 1-2 tbsp of water only if required.
3. In a pan or wok heat oil add cumin, fennel seeds and allow to splutter, add cashews and fry until light brown.
4. Add onion and sauté until translucent,  add grinded paste and sauté for 2-3 minutes until raw smells goes.
5. Add soya and mix well, now add chili, turmeric and salt and mix well sauté for 3-4 minutes.
6. Add rice, garam masala and mix everything well, garnish with cilantro and off flame. 
~ If using leftover rice then mix rice and sauté for 4-5 minutes.

Serve warm with your choice of raita.

Have a nice day ~~

Soya Chunks Biryani

Soya Chunks or Meal maker biryani is easy one pot meal, pair it with any raita and it becomes a wonderful meal or lunch box recipe.  I like to do this in easy way of making in pressure cooker as it saves time, perfect for weekend lunch or a busy weekday lunch or dinner.  Soya not only add protein in our diet but it also good change from usual vegetable briyani.  If you prefer you can also add few vegetables along with soya chunks to make this biryani more colorful and nutritious.

I used small soya nuggets then the usual big ones, you can use which ever variety you have with you.  Below pictures shows you both variety of soya.  Soya nuggets has excellent source of protein, Omega-3, vitamin B making it healthy and tasteful option.  Try this simple biryani and you sure going to love it.

Ingredients  [Serves 3-4]

Basmati Rice - 1 1/2 Cup
Soya Chunks - 1 Cup
Oil - 3 tbsp
Bay Leaf - 1
Cinnamon - 1” pieces
Cloves - 2
Green Cardamom - 2
Star Anise - 1
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Onion - 1 [large]
Red Chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Biryani Masala - 1/2 tbsp  [or garam msala]
Choppped Mint Leaves - 3-4 stalks
Salt - to taste
Coconut Milk - 1/2 Cup
Water - 2 Cup
To Grind
Ginger - 1” pieces
Garlic - 4 pods [ 8-10 if using small garlic pods]
Green Chilies - 5
Mint Leaves - 1/4 Cup

Method:

1.  Soak basmati rice for 1/2 hour to 1 hour, wash, drain and keep aside.
2. Wash and microwave soya chunks with little water, salt for 4 minutes or boil in water at stove top.  Rinse, squeeze and keep the chunks aside.

3.  Grind all the ingredients under ‘To Grind’ into smooth paste.  Slice onion.

4. Heat oil in pressure cooker, add bay leaf, star anise, cinnamon, cloves, cardamom, cumin & fennel seeds and sauté for a minute.  Add sliced onion and sauté until light brown.

5. Add grounded paste and fry until raw smells goes or until 2-3 minutes.  Add chilli, turmeric powders and fry for a minute.

6. Add soya chunks, mix well and fry for 2 minutes

7. Add rice, gently mix and sauté for 2 minutes. 

8. Now add coconut  milk, water, salt, biryani masala, mint leaves and mix everything well.  Close cooker lid and pressure cook for 1 whistles,  low flame to slow and cook for 10 minutes.  After pressure released fluff rice until with fork.

Serve hot with raita of your choice.   

Variations
~ You can skip coconut milk and use only water.
~ Water quantity depends on quality of your rice, so add as you normally do.
~ You can add vegetables with soya nuggets.

Have a nice day ~~

Lemon Rice Recipe

Lemon Rice used to be only for our lunch box during school days along with Aloo fry or bindi fry and that’s makes a perfect lunch box recipe.  Lemon rice has to be one of most easy & quick variety rice recipe and the best part is it’s works well with fresh steamed rice or leftover rice.  Tangy, spicy South Indian dish popular not only during travel but also for festivals like Vinayaka Chaturthi, Navratri etc .   I make this only once in blue moon and lucky DH doesn’t fuss about eating this, on weekend I made this for a friend and she liked it very much, if you haven’t tried lemon rice yet then it’s high time you should do it now.  



Ingredients:

Rice - 1 Cup
Turmeric Powder - 1/2 tsp
Salt - to taste
Big Lemon - 1 [ Or 2 small lemons]
Onion - 1 [optional]
Green Chilies - 3-4
Dry Red Chili -1 [optional]
Mustard Seeds - 1/2 tsp
Channa Dal - 1/2 tbsp
Urad Dal - 1 tsp
Peanuts - 2 tbsp
Asafoetida/Hing - a pinch
Curry Leaves - 1 sprig
Oil - 2 tbsp
Cilantro - 2 tbsp [chopped]

Method:

1. Pressure cook 1 cup rice with 2 (or 2 1/2) cups water or do same as your regular way of cooking rice.  Rice should be soft but not mashed.  Chop onion and slit green chilies.
2. Once rice is cold enough to handle add salt, turmeric powder and lemon juice and mix gently.  Adjust salt, and lemon if required.

3. In a wok heat oil, add hing, mustard seeds allow to crack.  Add ground nuts and sauté for 30 seconds.  Add channa and urad dal, curry leaves, green and red chili and sauté until golden brown.

4. Add onion and fry until translucent.

5. Add rice mixed with lemon juice, turmeric and salt.

6.  Mix well gently and garnish with cilantro.

Server warm or cold.



Notes ~
~ You can use leftover rice to make this.  If using leftover rice you can use 2-3 cups of cooked rice for this recipe.
~ You can add the seasoning with prepared rice and mix gently instead of adding rice to wok.
~ Don’t ever add lemon juice directly in hot seasoning, it will taste bitter.
~ Using onion is optional, I add only some times. 
~ You can use tbsp of cashew nuts along with peanuts. 
~ I didn’t use channa and urad dal as DH doesn’t like that.

And this goes my Festive Food: Ganesh Chaturthi Event.


Have a nice day.

Vegetarian Pineapple Fried Rice

Craving to try pineapple fried rice came after I had it for lunch in one of our office food court’s Chinese Vegetarian Stall, it was actually bad and that reminded me to try it myself.  I had fresh, juicy pineapple and thought of making this one day for my lunch.   I always make vegetarian fried rice and now a days skip doing it as cutting all the veggies takes time, if you are like me then this easy pineapple fried rice recipe is for you.  I never guessed making pineapple fried rice can be so easy and breeze, a great way to have Thai Food at home comfort.  A simple, easy recipe to please your guest or family and perfect for lunch box, am sure you will like this too if you try .  If you think color of rice is different in pictures then it’s due to poor light I had, it has nice yellow color and tasted better than most of Thai restaurant’s pineapple fried rice seriously. 

Ingredients: [ Serves 2-3]

Cooked Long Grain Rice - 2 Cups [I used basmati rice]

Pineapple Chunks - 3/4 Cup

Finely Chopped Garlic - 1 tbsp

Red or Green Chilli - 2

Onion - 1 [medium]

Whole Cashews - 10-12

Peas & Corn - 1/2 Cup [I used frozen]

Carrot - 1 [small]

Raisins - 1 tbsp

Soya Sauce - 1 tbsp

Curry/Sambar Powder - 1 tsp

Pineapple Juice/Water - 2-3 tbsp

Salt - to taste [only if required]

Oil - 3 tbsp

Cilantro - 2 tbsp [chopped]

Method:

1. Finely chop garlic, chillies, carrot, cilantro and keep aside.

2. Mix  1 tbsp oil with rice and keep aside.  Use rice at room temperature or chilled.

3. Heat remaining oil in wok or pan, fry cashews until golden brown and keep aside.  Add garlic and sauté for 30 seconds.  Add onion, chillies  and sauté for 1 minute, add 1tbsp of pineapple juice or water to sizzle ingredients.

4. Add carrot and sauté for 1 minute, add corn & peas, stir and cook for 1-2 minutes until cooked, add 1-2 tbsp of juice or water if required to get peas, carrot cooked. 

5. Add curry or sambar powder and mix well.  Now add pineapple chunks, rice, soya sauce, raisins and cashews and mix everything well gently over medium-high heat, cook for 4-5 minutes or until rice ‘dances’ (makes popping sounds).

6. Remove from heat, if required add salt or soya sauce.  Garnish with cilantro (I didn’t use).  

Variations:

1. You can add prawns, add along with carrot and peas so prawns gets cooked.

2. If you wish you can add 1 beaten egg, add it after step 3.

3.  Add any other veggie of your choice. 

4. If using fresh peas and corn, you have to sauté it for more time so it’s get cooked or used boiled.

Have a nice day ~~