Tomato Rice

This rice is a quickie,and very easy to pack for lunch boxes.Just some crispies and some raita will be a good meal.Some use the instant paste to make these type of variety rice, but as you know I don’t like to use instant type of food,and have a flair only for homemade and healthy dishes I bring you this simple,quick,and tasty tomato rice.
2 cups cooked basmati rice
4 tomatoes blanched,peeled and pureed 2-3 green chillies
1-2 tsp.chilli powder.
A few curry leaves
1/2 tsp.mustard seeds
2-3 dry red chillies
1 tsp.peppercorns
2 tblsp.cashewnuts or gram dal
1 tsp.jaggery/sugar
A pinch of asafoetida
1 tsp.fenugreek seeds or 2 tsp kasuri methi
3 tsp.cummin seeds
1 tblsp.raw rice
2 tblsp.oil/ghee/butter
Salt to taste.
Few coriander leaves for garnishing
NOTE:In some homes rice is cooked without salt (as it’s believed that it is not good for patients with blood pressure). So do test your taste buds salt levels.
Now for the easy method
Lightly dry roast the bold listed ingredients. Powder coarsely and keep aside.
Pour the oil in a small wok.Once heated add mustard seeds,red chillies,curry leaves,cashew or dal, asafoetida, and saute for a minute.Add the tomato puree, salt and chilli powder,green chillies, peppercorns,and cook for just 5-7 minutes. Add the powdered spices,jaggery or sugar and immediately remove from heat.Toss in the cooked rice and garnish with coriander leaves.Serve with raita or any chutneys with some crispies.



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