Tuesday, 14 July 2009

Tomato Rice

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.


Shades of Grey said...

Throw in a lot of veggies into your chicken curry - carrots, potatoes, spinach. The vegetable stock sort of thickens the gravy - or at least this is what I have observed when we cook without the veggies. Try lemon grass as a herb - it adds awesome flavour. And I know Ro is not a leafy guy but you just can't "leaf" out the curry leaves n coriander. Don't ask me for an actual recipe cos I do not follow one. In fact, I would love it if some one told me how to get some colour onto my chicken (without using colouring). I don't like the chicken meat to look white as I subconsciously feel it tastes bland and no matter how much masala I use in the marinade it eventually dissolves into the gravy.

An Open Book said...

yeah colour is a prob i also face. I see some recipes on-line where the chicken curry's colour is a deep brown and i suppose the colour catches when you cook it well on low fire till the entire masala coats the meat pieces.i don have patience and expect it to jus be that colour no matter what. And all my chicken curries taste the same, whatsoever! Oh yes coriander and curry leaves add that extra flavour and i love it even though Ro hates it. I do throw in potatoes, and carrots in a stew..but spinach in a chicken curry..hmmm havent tried that