Wednesday, September 10, 2008

Tomato Rice - my style

Tomato Rice (Serves 2)

1 cup rice (soaked and washed)
2 medium tomatoes (cut length-wise)
2 small tomatoes (pureed)
2 medium onions (cut length-wise)
2 green chillies (finely chopped)
10-25 curry leaves
1 tsp ginger paste
1 tsp garlic paste
2 tbsp sambar masala
1 tsp red chilly powder
1 tsp turmeric
1 tbsp coriander leaves (finely chopped)
1-2 tbsp oil
1 tbsp mustard seeds
A pinch of hing

Heat oil in a kadhai or pan, add hing, mustard seeds. After the mustard seeds crackle, add curry leaves. Now, add the onions and fry till they become soft, throw in the finely chopped chillies. When the onion is soft, add the ginger and garlic paste and mix well. Add the tomatoes and the tomato puree ( I think the puree adds to the flavor and consistency of this dish). Mix well and cook till the tomatoes leave oil. Once the tomatoes are soft, mushy and leave oil add the red chilly powder (use kashmiri chilly powder, it gives a brilliant color's not too spicy so works well here), turmeric, sambar masala, coriander leaves (kothimbir) and salt. Mix well and saute. Drain the water from the soaked rice and add it to the masala, mix well for a few seconds before you add water (just enough water to cover the rice). Cover and cook till the rice is done. Serve hot with dahi or raita of your choice.

P.S: I prefer to keep my tomato rice with a little gravy; I don't like to make it very dry.

Kacchya kelyachi (raw banana) bhaji.

Kacchya Kelyachi Bhaji (Serves 4)


4 raw bananas (medium size),
1 cup grated coconut,
3-4 green chillies,
4-5 black pepper corns,
2 tbsp tamrind pulp,
jaggery (to taste),
salt (to taste),
1/2tsp mustard seeds,
a pinch of hing (asafoetida),
1 tsp coconut oil or vegetable oil,
10-12 kadipatta leaves (Curry leaves),


1. Peel the skin of the raw bananas with a peeler and make medium size peices.
2. Heat the oil, add mustard seeds, hing and curry leaves.
3. Add the banana pieces.
4. Add enough water to cover the banana pieces, cover and cook.
5. Grind together green chillies, grated coconut and the black peppercorns.
6. Add this to the half-cooked banana pieces then add salt and jaggery and the tamarind pulp.
7. Cover and cook till the banana is soft (not mushy).
8. Let the gravy be thick when you remove it from the gas stove.

P.S: Coconut oil gives this recipe a special taste and aroma.