Friday, July 1, 2011

Tangy Tomato Rice

Today's recipe is a special recipe that I learned to make from a a co-worker who was very precise in her cooking, and well, maybe everything else too. I was always impressed with her foresight and how she handled certain situations, especially with her communication skills, and although she has now moved overseas, I remember her often. I hope to imbibe more of her qualities in me, and hope to see her when she visits.

Today's posting is special for another reason too - this recipe is for a very special friend, someone who is sensible and supportive, and certainly more mature than I!  For now, let's savor the taste of some tangy tomato rice, which can be made in a jiffy!

Tomato Rice

1 cup basmati rice  

1 tbsp tomato paste
1 large onion (cut length wise)
1 tbsp  ginger garlic paste
Finely chopped Mint leaves (half bunch)
Salt to taste
1 tsp chili powder(optional – for heat)
1 tsp curry powder
1 tsp lemon juice (optional)
1 tsp black cumin seeds
2 cloves
2 Cardamoms
2 small cinnamon sticks
2 Bay leaves
10 Cashew nuts
1 tbsp unsalted butter
Finely chopped Cilantro leaves for garnish
Picture from
Cook rice , drain and keep aside. Rice should not be sticky.  
In a pan, Add unsalted butter, cloves, cardamoms, bay leaves, cumin seeds and cashew nuts.
After 2 minutes, add onions. When onions are golden brown, add ginger garlic paste & mint leaves.
After a few minutes of sauté, add tomato paste. Add salt, chili powder and curry powder and let it cook for 10 minutes.
Add the cooked rice and mix gently.
Sprinkle with Cilantro and 1 tsp lemon juice over the top before serving.  
 During the summer, this is great to eat with yogurt or buttermilk.
Have a Happy 4th!

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