Tomato Rice


Tomato Rice
This simple one-dish meal of Tomato rice that goes well with yummy home-set cooling curds. Here's the recipe for 2 People
Course: Main Dish
Cuisine: Indian-Vegetarian
Servings: 4 Servings
Ingredients
  • 2-3 cups Rice pre cooked fresh or leftover- ( decide by individual appetite)
  • 2 tbsp. Sesame oil any non-pungent oil
  • 8-10 curry leaves
  • 1 tsp. Mustard seeds / Rai
  • 2 tsp Cumin seeds / Jeera
  • 3-4 pinches Asafoetida
  • 1 tsp. Turmeric powder
  • Cumin-coriander powder / Dhania Jeera powder Dhania Jeera powder
  • 1 tsp. Red Chilli Powder optional
  • 6-8 Tomatoes medium size
  • 3 Onions roughly or finely chopped,as per liking
  • 2 Garlic bulbs peeled & grated
  • 3 Green Chillies vertically slit
  • 2 Fresh Ginger/ Adrak / aadu peeled & grated
  • 1 small bunch Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped washed & finely chopped ( i didnt have that ๐Ÿ™‚ )
  • salt to taste
  • Sugar to taste - optional
  • Wok large, broad, non-stick
  • Pav Bhaji Masala as per liking
Instructions
  1. Place the wok on medium heat. Pour Sesame, oil, do not let it smoke Add mustard seeds, let it crackle. Add cumin, let it brown
  2. Add Asafoetida Add Green chilli & Curry leaves
  3. Add onion, stir & saute till pink
  4. Add the grated ginger garlic let cook till 3-4 minutes,
  5. Add Chopped tomatoes,turmeric powder & Cumin-coriander powder/ Dhania Jeera powder
  6. Stir, cover and cook
  7. Allow tomatoes to go soft add Salt & Sugar
  8. Mix well & do not cover, let sugar & salt taste to set in Mix well
  9. Add RICE
  10. Mix well without breaking Rice grain, Leave for another 5 minutes
  11. Transfer to a serving bowl Serve with sweet cardamom lassi or plain cool yogurt

Veg Manchurian


You can watch this Recipe on our Youtube Channel here

Veg Manchurian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
This recipe can be made from the readily available frozen veggies and the shredded veggie mixes available in supermarkets.
Cuisine: Indo-Chinese
Ingredients
For the Dumplings
  • 2 cups shredded veggies beetroot, cabbage, green beans, carrot, capsicum, onion and spring onions. Before using the shredded veggies for dumplings set aside about half a cup to add to the Manchurian sauce later
  • 1 cup Corn flour
  • 1 cup white flour
  • 2 tbsp Dark Soya Sauce
  • 2 tbsp Hot sauce
  • 2 tbsp Ginger Garlic paste or quantity to taste
  • 2 tbsp / to taste โ€“ Red and green chilli paste
  • 1 tbsp crushed black peppercorn powder
  • salt Soy sauce does have salt
  • 3 tbsp Corn flour
For the Sauce
  • 3-4 cups water room temperature
  • 3 tbsp Dark Soya Sauce
  • 3 tbsp Tomato ketchup
  • 2 tbsp Hot sauce
  • 3-4 Green Chillies โ€“ finely chopped
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 2 tsp crushed pepper powder
  • 1 Spring onion โ€“ finely chopped โ€“ set aside for seasoning
  • 2 tsp Oil of choice oil of choice โ€“ preferably Sesame oil or Peanut oil
  • 2 tsp crushed pepper powder
  • 1 Spring onion โ€“ finely chopped โ€“ set aside for seasoning
  • 2 tsp Oil of choice โ€“ preferably Sesame oil or Peanut oil
Instructions
  1. Method (For the dumplings) Mix all the ingredient to form a tight dough Bind well without adding any water Roll into balls
  2. Deep fry, shallow fry or air fry till crisp and set aside.
  3. Method (For the Sauce) In a bowl, mix ingredients 1 to 5 into a smooth fluid mix and set aside In a heated wok, pour the oil and add ginger and garlic paste till they turn pink. Add the chopped chillies and crushed pepper
  4. Add the half cup of shredded veggies which were set aside earlier
  5. Add the liquid mix and give it a boil Keep stirring to avoid starchy lumps. Once the mixture starts glazing, add the dumplings.
  6. Add water if required. Add Salt to taste if required Give it a roaring boil letting the dumplings absorb the flavours Taste. Adjust
  7. Transfer to serving bowl, garnish with finely chopped spring onions Enjoy with a bowl of rice or noodles!
Recipe Notes