THAALI IDEAS (NORTH INDIAN MINI THAALI #1)

 A Thaali is a 3 course(and above) Indian meal which features a combination of dishes that are wholesome, mix and match with each other in terms of texture and  flavour, and are balanced. India being a country with a huge food culture and heritage there are a great number of thaalis which can be cooked, either within a single cuisine, or a mixture of cuisines that match well.

This is an attempt by me to bring here as many Thaali ideas as possible for you all to create. We all want an balanced meal which takes very little time to create, and this is just that. The Thaalis in this series will range from simple to complex, and festive to on the go. 

The below Thaali took me under 60 mins to create. All the recipes mentioned here are also available separately. But here I am giving the whole process of how I went about creating it, and also giving the recipes side by side.

Do let me know in the comment section if I should create more Thaalis like this for you to try. This current one is a simple working day thaali, which one can create before leaving for work(can pack this as lunch as well), or once back home, or any day.

Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.

 PREP TIME: 30 Mins(previous day)                       COOK TIME: 55 Mins

 TOTAL TIME:85 Mins                                              COURSE:  MAIN/ THAALI

 CUISINE:  NORTH INDIAN                                    SERVINGS: 5

 AUTHOR: Rajni Ram

Elements of this Thaali:

*Korean Carrot Salad, *Cabbage Pulav,  *One Pot Tadke wali Dal,  *Green Apple Raita, *Pickle, and *Chaach(buttermilk)

Pre prep: All Vegetables were cut the previous day ( Julienne or Grate the carrot for salad. Chop the cabbage into strips, wash, drain, chop Onions, Capsicum, tomatoes, and store in fridge.)

Preperation and cooking:

STEP 1 : Wash the rice for the Pulav, add adequate water, and pressure cook. (details in recipe). (15 mins approx to cook)

STEP 2: Wash the dal, drain and rest for 10 minutes.(10 min approx)

STEP 3: Within the 10 minutes of the resting time for Dal, complete the carrot salad.

STEP 4: Start cooking the dal as per recipe.(20 mins from start to end)

STEP 5 : The pressure must have settled in the rice, open cooker and spread out the rice on a plate to cool.

STEP 6: Start cooking the pulav as per recipe.( 15 min approx)

STEP 7: While the cabbage is getting cooked(sauteing) grate the Green apple for Raita and complete the raita.

STEP 8: The cooled rice will now be ready to add to the Cabbage mix. Complete the Pulav 

 RECIPES FOLLOW:

1. Korean Carrot Salad:

Ingredients:

     

     Carrots 3 medium sized, julienned or grated roughly

     Caramelized Onions 1/2 cup ( I used store bought dehydrated onions)

     Salt as required 

     Sugar 1 tsp

     Garlic 4-5 cloves chopped finely

     Pepper powder 1 tsp   

     Apple Cider Vinegar(ACV) 1 tbsp ( add more if you want more acidity)

     Crushed coriander seeds/Dhania 1/2 tbsp

     Olive oil (cooking oil, not extra virgin) 2 tbsp

     Fresh Coriander leaves for garnish

     STEPWISE RECIPE: 

    

     1. In a large bowl, take the julienne/grated carrot. Add all ingredients to it except the olive oil.

2. Now in a small frying pan or tempering pan, take the olive oil and heat it to smoke point(be careful to not start a flame while smoking the oil. If the oil crosses smoke point, it can catch fire). Pour this smoking hot oil over the salad ingredients and give them all a good mix. The salad is ready to serve. We liked it chilled, so I put it in the fridge until ready to serve. 

     

    

NOTES:

1. Olive oil is the recommended for the exact flavours of the salad.

2. While bringing the oil to smoke point, be careful to not start a flame while smoking the oil. If the oil crosses smoke point, it can catch fire).

3. Apple Cider Vinegar (ACV) can be substituted with white vinegar. I would suggest adding it as per your taste.

2. Cabbage Pulav:

     Ingredients:

     Rice 1 cup precooked and cooled ( I used regular Sona Masoori)

    Cabbage 1/2 of a medium one. chopped to think strips

    Capsicum 1 medium chopped to strips

    Tomato 1 large chopped 

    Cumin seeds 1 tsp

    Fennel seeds 1/2 tsp

    Shah jeera/ Caraway seeds 1/2 tsp

    Cinnamon 1 inch stick

    Turmeric powder 1/2 tsp

    Salt as required

    Red chilli powder(regular) 1 tsp

    Coriander powder 1 tsp

    Fennel Powder 1 tsp

    Garam Masala powder 1/2 tsp

    Oil for sauteing 1 tbsp 

    Fresh coriander leaves chopped for garnish

STEPWISE RECIPE FOLLOWS:

1. Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. 

2. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender.

3. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. 

4. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot .

NOTES:

1. Instead of the regular cabbage one can also use Purple or Red cabbage.

2. Other vegetables or soya chunks can also be added.

3. One Pot Tadke wali Dal:

    Ingredients:

    Moong dal 1/2 cup  washed and soaked for 15 minutes

    Tomato 1 chopped

    Mustard seeds 1 tsp

    Cumin seeds 1 tsp

    Turmeric powder 1/2 tsp

    Curry leaves a few

    Green chilli 1 chopped

    Ginger -garlic paste 1/2 tsp

    Salt as required

    Oil for sauteing

    Ghee 1 tsp

    Lemon juice 1 tsp (optional)

STEPWISE RECIPE FOLLOWS:

1. Rinse and soak the Moong Dal for 15 minutes. Now in a small cooker heat some oil. To this add the mustard and cumin seeds. When the seeds crackle add the turmeric powder, followed by curry leaves, chopped tomatoes and green chilli. Saute this well until the tomatoes start turning a little tender. Add the ginger -garlic paste and fry for 10 seconds.

2. Now drain water from the dal and add the Moong dal to the cooker. Mix everything together nicely, and add 1.5 cups water. Close the cooker and allow 5 to 6 whistles to come. Put off the flame and wait for the pressure to release. Now open the cooker. The water must have been absorbed and dal cooked. The mixture may appear dry.

3. Add 1 cup water and stir everything well. Switch on the flame, add salt and stir again. cook for 1 minute. Switch off the flame, if using lemon juice(optional), add now, pour the ghee and its ready to serve.

NOTES:

1. This recipe can be followed with Tuvar dal(pigeon pea), Chana dal(Bengal gram) or the mix of all three grams together. The cook time will vary.

2. To make this dal in a pan instead of cooker. To pre cooked dal add all the above tempering ingredients and saute tomatoes in the tempering, and pour it into the dal.

4. Green Apple Raita:

     Ingredients:

     Green Apple 1 grated with peel

     Yogurt/Curd 300 gm

     Salt as required

     Roasted cumin powder 1 tsp

     Sugar 1 tsp

     Red chilli powder 1/2 tsp (optional)

Directions: In a bowl smoothen out the curd with a ladle gently. Do not whisk, only fold.

Grate the apple with the peel, and drop into the curd, add salt, sugar and roasted cumin powder, red chilli powder(if using), and mix everything very well. put it in the refrigerator until ready to serve.

   NOTE: 

1. Use only Green apples as they give the right tartness and texture. The taste may change with regular eating apples. Green apples are the cooking variety.

2. I have not added red chilli powder here. But it can be added.

3. Fresh and finely chopped coriander leaves can also be added.

4. Use more apples for a stronger flavour/taste.

5. Mango Pickle- Was courtesy my mother who runs Paru's Pickles.

6. Chaach/Buttermilk(this quantity is for 1 glass)- Take 1 tbsp curd and whisk,pour 3/4 cup warer, add salt and cumin powder, top with chopped coriander, if you prefer. 

OVERALL NOTES:

 

1. Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.

2. A small tip- sometimes when in a hurry, instead of resting the dal for 10 minutes, a use it immediately after wash, but give it a slightly onger cook time in the cooker (may be 3 whistles more). Helps in saving time.

3. Most of the time I don't store chopped onions in the fridge, I chop them right then. If chopping ahead, I store them in a Tupperware  box so that the smell does not permeate all through the fridge.

If you tried creating this Thaali and liked it please comment below. I would love to hear how it went for you. If you have a query about the recipe email us and i'll respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

  

CABBAGE PULAV/CABBAGE RICE

 Cabbage is one of the most underrated vegetable I feel, which remains unexplored beyond the Vegetable Manchurian, Kimchi and Poriyal(stir fry) or Subji and in salads. Thanks to the colourful varieties(read red and purple cabbage), this vegetable is gaining popularity again. Many don't like its smell when cooked. The best way to tackle this is by open pan cooking. 

Weight watchers speak about Bottle gourd, Broccoli and Cauliflower, but the cabbage always takes a back seat, never gets its due. This probably may be because, other than the everyday Kootu/subjis or the special occasion Manchurian, we don't think about it much. I have been a Cabbage lover right from childhood. A simple Cabbage and coconut stir fry (aka Poriyal) is enough to make me happy. I have also taken to trying other recipes from this vegetable, which can be cooked on a regular everyday basis and the health benefits this vegetable has to offer can be enjoyed. 

To state a few benefits of this simple and highly nutritive vegetable- It is nutrient dense. Low on calories and high on micro nutrients and vitamins. It is said to keep a check on inflammation, High on Vitamin C, Helps improve digestion, It is an excellent source of Vitamin K, easy to cook and quite inexpensive as compared to the gourmet vegetables. (source-health line). So, we should reap the benefits of this vegetable, what say?

I have come up with this simple cabbage pulav, which is tasty and easy to cook. Even your fussy and picky eaters will lap this up. I have kept the recipe and Masalas very simple here, as this is planed as a simple everyday dish, and a whole meal in itself, which can be relished with just a Raita.   

While you are here check out other everyday recipes like- One Pot Tadke wali Dal, Zucchini and Potato wheat Dosa, Goan style Lobia curry, Watermelon rind Kootu, Menthiya Keerai Kootu, Corn Palak subji, Dosakaya Chutney, and more...

Here goes the Cabbage pulav recipe-

 PREP TIME: 20 Mins                                            COOK TIME: 20 Mins

 TOTAL TIME:40 Mins                                            COURSE:  MAIN

 CUISINE:  NORTH INDIAN                                  SERVINGS: 5

 AUTHOR: Rajni Ram

    Ingredients:

     Rice 1 cup precooked and cooled ( I used regular Sona Masoori)

    Cabbage 1/2 of a medium one. chopped to think strips

    Capsicum 1 medium chopped to strips

    Tomato 1 large chopped 

    Cumin seeds 1 tsp

    Fennel seeds 1/2 tsp

    Shah jeera/ Caraway seeds 1/2 tsp

    Cinnamon 1 inch stick

    Turmeric powder 1/2 tsp

    Salt as required

    Red chilli powder(regular) 1 tsp

    Coriander powder 1 tsp

    Fennel Powder 1 tsp

    Garam Masala powder 1/2 tsp

    Oil for sauteing 1 tbsp 

    Fresh coriander leaves chopped for garnish

   Directions: Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot with some chilled Raita.

STEPWISE RECIPE FOLLOWS:

1. Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. 

2. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender.

3. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. 

4. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot .

NOTES:

1. Instead of the regular cabbage one can also use Purple or Red cabbage.

2. Other vegetables or soya chunks can also be added.

  If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

  

SOYA CHUNK BIRIYANI

This Biriyani recipe is the first biriyani recipe on my blog. This dish I had actually posted as a casual post on my social media handles and a lot of people asked for the recipe. Then it was festival time with Navarathri and Diwali round the corner and I was a little tied up blogging the sweets and savory recipes. So, finally got down to making this Soya chunks biriyani and blogging it now. 

Earlier like most households I had the practice of making biryani twice a month. This was because there was this amazing biryani paste by #itc called the #kitchensofindia. This paste was so good and the biryani made from it was as flavourful as the ones we get in any of the ITC hotels, obviously because it was specially designed by the chefs there. Then suddenly it stopped coming to the markets. It no longer is marketed, but they have their chicken biriyani paste though. Since I am a vegetarian I don't buy that. So from the time I stopped getting the paste I was in search of a similar masala, which would come close to it. In the process, I have tried many brands and was not happy with them. Then I decided to give making my own Biriyani masala a try. After a few attempts, I have succeeded in making one that works for me. Though I don't claim that it is the best, it was what I was looking for in terms of flavour. So this recipe is a from the scratch recipe, where I am sharing with you the Biriyani Masala recipe too. 

While you are here please check out my other Rice recipes like  Coconut rice, Lemon rice, Tomato rice, Schezwan fried rice, Coriander rice, and more...

Also check out my Raita recipes to serve with the biryani- Mint raita, Baigan Raita, Pineapple raita and more...

Here is the recipe for Soya chunk Biriyani-

 PREP TIME: 10                                          COOK TIME: 30Mins

 TOTAL TIME:40Mins                                  COURSE:  MAIN

 CUISINE: INDIAN                                       SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients for Biriyani masala:

    Coriander seeds 3 tbsp

    Cloves 1 tbsp

    Tej patha 8 small or 4 big ones

    Jeera 1 tbsp

    Shahjeera 3 tbsp

    Javithri/Mace 1 tbsp

    Elaichi 10 to 12

    Badi Elaichi/ Black cardamom 3

    Cinnamon 2 whole swirled sticks 

    Dry red chillies regular 3

    Kashmiri red chillies(dry) 3

    Black pepper 1/2 tbsp

   Directions to make Biryani Masala powder:

Dry roast all the ingredients together in a Kadai over a low flame until they turn aromatic. Keep stirring, so that they get evenly warmed. Cool them and grind them toa powder. Store in a container. This yields around 100 to 125 gms of powder.

    Ingredients for the Soya chunks Biryani:

    Basmati Rice 1 cup (soaked for 15 mins and pre cooked ( I used     pot in pot method)

    Soya chunks 100 gm soaked in hot water for 15 mins and rinsed thoroughly 2 to 3 times

    Onions 2 - 1 sliced lengthwise and another chopped finely

    Tomato 1 large

    Ginger garlic paste 1 tsp

    Biryani masala 3 tsp or 1 tbsp

    Red chilli powder 1 to 1.5 tsp

    Curd 3/4 cup

    Bay leaves 2 small or 1 big

    Cinnamon stick 2 sticks 1inch pieces

    Cloves 4 to 5

    Black Cardamom 2

    Green cardamom 3

    Fennel seeds 1/2 tsp

   Oil for sauteeing

   Ghee 1 tbsp

Directions:

In a Pan or Kadai take the ghee and heat it. On high heat fry the sliced onions in the ghee, until they turn brown. Remove the nicely browned onions to another plate and set aside. In the same Kadai add oil and put all the whole masalas and fry for 30 seconds. Now add the soya chunks after squeezing out all water and saute for a minute. Puree the onion and tomatoes in a blender, and add the puree to the sauteed Soya chunks. Stir nicely and add salt, red chilli powder and biryani masala and cook the chunks for a minute. Now add the curd and cook for 2 minutes. The oil will start separating, at this stage add 1/2 cup water and stir nicely. Now start adding the cooked rice little by little and stir well to evenly mix the gravy into the rice. Now top with the fried browned onions, pour a tablespoon of oil or ghee over it and cover the Kadai or pan and cook on low flame for 5 minutes, for flavours to infuse. Enjoy the aroma wafting through the house. The soya chunk biryani is ready to serve.

STEPWISE RECIPE FOLLOWS:

1. Prepare Biryani Masala as directed. (Can be made ahead). You can use the store-bought masala. Assemble all ingredients.

2. Soak the Soya chunks in hot water for 15 mins and rinse thoroughly in cold water 2 to 3 times.

3. In a Pan or Kadai take the ghee and heat it. On high heat fry the sliced onions in the ghee, until they turn brown. Remove the nicely browned onions to another plate and set aside. 

4. In the same Kadai add oil and put all the whole masalas and fry for 30 seconds. Now add the soya chunks after squeezing out all water and saute for a minute. 

5. Puree the onion and tomatoes in a blender, and add the puree to the sauteed Soya chunks. Stir nicely and add ginger- garlic paste, salt, red chilli powder and biryani masala and cook the chunks for a minute.

6. Now add the curd and cook for 2 minutes. The oil will start separating, at this stage add 1/2 cup water and stir nicely. 

7. Now start adding the cooked rice little by little and stir well to evenly mix the gravy into the rice. Now top with the fried browned onions, pour a tablespoon of oil or ghee over it and cover the Kadai or pan and cook on low flame for 5 minutes. 

NOTES:

1. If one does not want to prepare the Biryani masala, it can be easily swapped with store bought one, the taste will be a little different though.

2. Sliced and browned onions impart a nice taste and flavour to the dish, so I add them in all Biryani Varieties. The stage of adding them differs.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

VEN PONGAL (MOONG DAL KICHDI)

 This savory Pongal is a popular breakfast item in Sout India. Like the Rasam, the Ven Pongal too is one recipe, whose taste  I find is different from house to house, though the same ingredients are used. The proportion of the rice and dal and the proportions of the pepper and cumin are what make the difference.

This is a simple recipe that can be made as a one-pot recipe or a pot in pot one. I follow both the methods depending on when I am making it. In this recipe, I have followed the pot in pot method.  

I prefer the Pongal to be spicy(not the chilli kinda spicy, but the pepper kind of spicy). The quality of pepper we use always makes a difference to the dish. I source my peppers from Kerala, where they are the freshes and spicy.

Though this dish is made as a breakfast dish, in my home I always prefer it for lunch, as I find it too heavy for breakfast. For breakfast, I make a Millet Pongal which is lighter to have in the morning. Like the Chakkara Pongal, this dish too is loaded with ghee, but I prefer adding my ghee in the end and I don't use too much. 

I have mentioned in my previous blog posts how and when to add ghee to a dish, such that it is not too much, but is proportional to the dish. I have shared some tips and tricks for adding ghee in the Chakkara Pongal post, do check it out.

While you are here please view my other recipes like Chakkara Pongal, Barnyard Millet(Kudiraivali)Pongal, Rava Dosa, Lemon Rice, and more...

Here is the recipe for Ven Pongal for you-

 PREP TIME: 10 MINS                                     COOK TIME: 25Mins

 TOTAL TIME:35Mins                                        COURSE:  MAIN

 CUISINE:  SOUTH INDIAN                              SERVINGS: 5

 AUTHOR: Rajni Ram

   Ingredients:

   Rice 1 cup washed (regular small-grained rice)

   Moong dal 1/2 cup roasted to a light brown

   Water 4 to 4.5 cups (more to add later)

   Salt as required

   Turmeric powder 1/4 tsp

   Pepper-cumin powder 3 tsp 

   Peppercorns 4-5

   Cumin 1/2 tsp

   Cashewnuts 6 to 8

   Curry leaves a few

   Ginger 1inch piece chopped fine

   Oil for tempering

   Ghee 2 to 3 tbsp for garnish

 Directions:

Take the rice in a vessel that fits into the cooker. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Keep aside. In a Kadai take some oil and heat. Add the 1 tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Now add the cooked and, washed rice and dal mixture and mix well. Add some hot water handy to adjust the consistency of Pongal, approximately 1/2 cup to 1 cup. Stir nicely. Adjust salt and spice, add more hot water if the consistency is too solid. The Pongal should be a little gooey, but not runny. Now in another small Kadai take some ghee and heat. Add the cashew nuts and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve as breakfast or lunch.

Serving suggestions: With Sambar, with chutney, with Gotsu or even Moru Kuzhambu(kadi). I like it just as it is and needs no accompaniment.

To make pepper- cumin powder, dry roast pepper, and cumin in the proportion of 3 tsp of pepper and 1 tsp of cumin. Cool and make a coarse powder. I always have this handy as I use it to temper Rasam too.

STEPWISE RECIPE FOLLOWS:

1. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. 

2. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

3. After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Add around 1 to 1.5 cups of hot water and adjust consistency.

4. In a Kadai take some oil and heat. Add 1tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Add a little more salt, if required. Now add the cooked and, washed rice and dal mixture and mix well. 

5. Now in another small Kadai take some ghee and heat. Add the cashew nuts and some more curry leaves and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve 

NOTES:

1. The cashewnuts can be fried in ghee before adding the regular tempering too.

2. The softer the rice and dal cook the better will be the texture of the Pongal. 

3. Asafoetida can also be added while tempering. I have not added in this recipe, but it definitely can be done.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

   

TOMATO RICE/TAMATAR PULAV

 Tomato Rice is a very simple recipe and I love making it just for this reason. It is a quick fix in many ways. Whether I have to head out in a hurry or have to fix a lunchbox in a short time, this dish is always my option. This dish also necessarily does not need a side dish to go with it. Any stir fry will do, or just by itself, it is great too. This dish has all the goodness of tomatoes, so it is rich in vitamin C, in lycopene that is good for the skin, a decent amount of fibre.

I keep my tomato rice very simple, subtly flavoured with the minimum of spices. In this dish, I don't use any pungent spice like cloves, cardamom, cinnamon, or even onion, garlic, or ginger. I just let the Tomatoes do all the talking😀and the flavor is always bang on. The most concession I can make is adding fresh green peas to the rice. I don't puree my tomatoes too, I love to keep it rustic.

While you are here do check out my other rice varieties like Lemon Rice, Coriander rice, Lobia pulav, Masala rice, Flavoured rice, Coconut rice,  and more...

Here is the recipe for Tomato Rice for you--

 PREP TIME: 10 Mins                                COOK TIME: 20Mins

 TOTAL TIME:30Mins                                 COURSE:  MAIN

 CUISINE:  SOUTH INDIAN                       SERVINGS: 5

 AUTHOR: Rajni Ram

   Ingredients:

   Tomatoes 4 big chopped fine chopped finely

   Rice 1 cup pre-cooked and cooled

   Cashewnuts a few

   Green chillies 2 slit lengthwise

   Curry leaves a few

   Dry red chillies 2 broken

   Chana dal(yellow gram) 1/2 tbsp

   Urad dal 1/2 tbsp

   Mustard 1 tsp

   Turmeric powder 1/2 tsp

   Salt as required

   Red chilli powder 1 tsp(add more for more spice

   Coriander powder 2 tsp

   Oil for sauteeing

Directions:

Cook 1 cup rice, spread it on a plate to cool, and drizzle some oil over it so that the grains do not stick. Now in a Karahi heat oil and add the Cashewnuts to it and fry until light brown. Remove them onto a plate. Now to the same oil add the mustard seeds, Chana dal, urad dal, dry red chillies, and fry until the dals turn light brown. To this add the slit green chillies and curry leaves. Saute for 30 secs. Now add the turmeric powder and chopped tomatoes and saute for a minute. Now add salt, followed by red chilli powder and coriander powder, and cover the Karahi and cook until the tomatoes become mushy and the oil is released. Remove the lid and mash the tomatoes with the back of a ladle, so that it turns saucy. Now add the rice little by little and mix well. The tomato gravy must nicely coat the rice. Check for salt and spice and adjust if required. Put off the flame and add the fried Cashews. The yummy and tangy Tomato rice is ready.

Serving Suggestions: With any stir fry vegetable or Potato roast, Sepankazhangu(Colaccasia)roast, or just by itself.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Cook 1 cup rice, spread it on a plate to cool and drizzle some oil over it so that the grains do not stick.

2. Now in a Karahi heat oil and add the Cashewnuts to it and fry until light brown. Remove them onto a plate. Now to the same oil add the mustard seeds, Chana dal, urad dal, dry red chillies, and fry until the dals turn light brown.

3. Now add the slit green chillies and curry leaves. Saute for 30 secs. Now add the turmeric powder and chopped tomatoes and saute for a minute. 

4. Now add salt, followed by red chilli powder and coriander powder, and cover the Karahi and cook until the tomatoes become mushy and the oil is released.

5. Remove the lid and mash the tomatoes with the back of a ladle, so that it turns saucy. Now add the rice little by little and mix well. The tomato gravy must nicely coat the rice.

NOTES:

1. One can use Basmathi rice if they prefer. I have used regular raw rice.

2. I have kept the rice simple in flavour, if one wants onion and garlic can be added after adding the green chillies and sauteed well before adding the tomatoes.

3. Along with regular chilli powder, Kashmiri chilli powder can also be used for colour. I have used 1tsp regular red chilli powder and half teaspoon Kashmiri powder.  

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