Yeah i know, its quite a standard dish and i cant believe I'm actually blogging it. well, somethings better than nothing right? Had a friend visiting us on Sunday and since i was just too lazy to make something fancier, i ended up making tomato rice with some left over rice. Also, after cleaning up the house and making it presentable enough, I didn't have the energy to do anything, leave alone cooking. Ro made chicken curry (just another chicken curry) to go with the rice. I still need to get hold of an awesome chicken curry recipe. I suck at making the simple chicken curry itself and i would be glad if anyone can pass on a yummy chicken curry recipe. Whatever i do, the gravy is not thick and tasty. Ro did his lazy job of making it in the pressure cooker and it sure was easy, but taste wise, there was nothing great about it. It was good that's it....not out of this world.
Rice- 2 cups cooked and cooled (i used Basmati rice)
Tomato- 4, chopped up finely, or you can even use puree
Green chillies- 3, thinly sliced
Shallots- 3 large, thinly sliced
Coriander pwd- 1 tbs
Chilli pwd- 1/2 tsp
Turmeric pwd- 1/4 tsp
Ginger garlic paste- 2 tsp
Cumin seeds- 1 tsp
Curry leaves- a sprig
Coriander leaves- to garnish
Oil- 2 tbs
Salt- to taste
In a heavy bottomed pan, heat oil and splutter the cumin seeds and curry leaves. Add the onions and green chillies to this and sautee till they become golden brown. Add Ggp, mix well till the raw smell dies. Keeping the heat on low, add the chopped tomatoes, all the powders and salt, sautee well and cook till the oil separates. Towards the end, add the cooked rice and mix well. Make sure the tomato masala coats the rice well. Close the lid and cook on low heat for about 3 to 4 minutes, just to warm up the rice. Garnish with coriander leaves and serve hot with chicken curry and pappad.
Notes: The rice is cooked and cooled, so don't keep it on fire for too long, it might become mushy
An easy recipe, especially if you have leftover, cooked rice.