Tag Archives: Tomato

Curd Rice

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If Dal Chaawal can satisfy the North Indian Soul (it is actually comfort for any Indian soul πŸ™‚ ), then Curd Rice is the ultimate comfort food for a South Indian Soul.
Most South Indian kids grow up on eating curd rice and definitely that sets the stage for a love for this simple yet satisfying dish.
In Tirupathi, Andhra Pradesh, which is home to Lord Venkateshwara or Balaji, one of the richest Gods of Hindu Mythology, this curd rice or “Daddojanam” as it is called in “Telugu” is served as Prasaad to devotees. If you have been to Tirupathi and know what I am talking about then you will definitely share my feelings. That soft, warm rice, seasoned to perfection and mixed with fresh curd and fresh butter is something to die for!! Not only do we go to see Balaji, we definitely go to Tirupathi to not miss the Prasaad πŸ˜›

We at home love this curd rice. My kids call it “Seasoned curd rice” and is perfect for any meal. I usually serve it as part of a full meal or sometimes just on its own. It is not only comforting but is also very cooling and satisfying.

Delicious Curd Rice served with homemade Lime Pickle. If this is not bliss then what is :-P

Delicious Curd Rice served with homemade Lime Pickle. If this is not bliss then what is πŸ™‚

You will need:
Cooked Rice – 1 cup
Homemade Curds (Homemade plain yogurt) – 2 to 3 cups
Salt to taste
Chopped Cilantro for Garnishing

For Seasoning:
Hing or Asafoetida – a pinch
1/2 tsp Mustard seeds
1/4 tsp Cumin or Jeera
1/2 tsp Urad dal
Grated ginger – 1/4 tsp
1 Dry red chilli – broken
1 Green chilli – Chopped fine
Curry leaves

Method:
1. Cook the rice in a electric rice cooker or pressure cooker. Cool. With your hand mash the rice slightly. Add salt, mix well and keep aside.

DSC_04042. In a pan, heat 2 tbsp oil. Add the seasoning ingredients one at a time. When the mustard splutters, add the dals and hing. Allow the dals to turn golden brown, then add the remaining seasoning ingredients and fry for a minute.

DSC_04053. Add this seasoning to the cooked, mashed rice.

DSC_04064. Mix well, add chopped cilantro and mix.

DSC_04085. Add the curds and mix well.

DSC_04096. Serve cold with pickle on the side. Delicious curd rice is ready!!

Yummy Curd Rice is ready!!

Yummy Curd Rice is ready!!

Note:
1. You can add chopped green grapes while mixing the the curds. This is very delicious too.
2. You can add pomegranate seeds into the curd rice.
3. Some people like to add finely chopped cucumber.
4. Some people even like to add sour cream to the curd rice, though i prefer not to.
5. If you have fresh home made butter, you can add 1 tsp of fresh butter to the curd rice and mix.

Here I have served Yummy Curd rice as part of a meal with Puri (Deep fried Bread) and Tomato Moong Saagu – my favorite combination for Puris. Recipe for Tomato Moong Dal Saagu here.

Puris, Tomato Moong Dal Saagu, Curd Rice with Lime Pickle.

Puris, Tomato Moong Dal Saagu, Curd Rice with Lime Pickle.

Hope you have enjoyed my post!! Thank you for stopping by, Happy Cooking!!

Tomato Onion Curry

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In an effort to post more frequently, I am dipping into my treasure of pictures to post on a simple dish from Karnataka – Tomato Onion Curry also called Tomato Onion Gojju. This recipe is quick, easy to make and great for days when you have no time to spend in the kitchen but equally delicious that is typically served with roti/chapatis.

Delicious and quick Tomato Onion Gojju served with hot rotis and a quick Tender Cucumber Salad

Delicious and quick Tomato Onion Gojju served with hot rotis and a quick Tender Cucumber Salad

You will need:

2 Large Tomatoes – Chop into small cubes
1 Medium Onion – Chop into small cubes
1 Green chilli – Chop lengthwise
1 1/2 tsp Sambar Powder
1/2 tsp Turmeric Powder
1 small piece jaggery
1 tbsp grated coconut for garnishing (optional)
Cilantro – Chopped for garnishing
Salt to taste

For Seasoning:
1 tbsp Oil
Mustard seeds
1/2 tsp Urad dal
Curry Leaves
Hing or Asafoetida
Method:
1. Chop the Onion, Tomatoes and Green chilli.
2. In a pan, heat the oil. Season with mustard seeds. Allow to splutter. Add the urad dal and hing. Allow the dal to turn golden brown and then add the curry leaves.Saute.
3. Add the chopped green chilli and onions. Saute for 2 to 3 minutes until onions turn golden brown. Then add the chopped tomatoes, turmeric powder and salt to taste.
4. Saute for a few minutes until the tomatoes are mushy. Then add the sambar powder and mix well. Saute for a minute or so.
5. Add about 1/2 cup of water and cover with a lid. Allow to cook for about 5 minutes on a medium flame. Don’t allow all water to evaporate. If it seems dry, add about 1/4 cup of water again. The curry should be a semi-gravy.
6. Add the jaggery and grated coconut and mix well. Allow to cook for a minute or so.
7. Garnish with chopped cilantro and serve hot with rotis.

 

Tomato Moong Dal

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I am experiencing “blogging fever” all over again. I remember having started my first blog on blogspot i think sometime in 2004 (dont exacly remember but something like that πŸ™‚ ) and had managed to write and post over 170 recipes! At that time, somehow it seemed that I had more of a passion for cooking and feeding πŸ™‚ That blog does not exist anymore and all of those 170 odd posts are no more – not saved anywhere..and I think that is the only thing that I truly regret in life so far! Deleting that blog in a very emotional moment.. too bad…I don’t believe i can ever recreate that, but I believe in not dwelling on the past.
To satisfy my soul however, I go into my Flickr account which thank god has some of those old food pictures that I so painstakingly took and try to recreate that “post” magic every once in a while πŸ™‚ Digging out an old picture from my archive today…

Delicious Tomato Moong Dal

Delicious Tomato Moong Dal

This simple Tomato Moong Dal dish has been passed down generations…My grandmother made it, my mom makes it and I make it ever so often. It is one of those simple. comfort food kind of dishes that no restaurant can create – soemthing you will have to make at home to enjoy πŸ™‚ Easy and goes great with home made chapatis or roti’s.. Enjoy.

You will need:
1 Cup Moong Dal
2 Large Ripe Tomatoes – Wash and cube
3 Green Chillies – Wash and Chop fine
1 tsp Black Pepper – Coarsely ground by hand (i use a mortar and pestle, you may use a coffee grinder too)
1 tsp Cumin seeds – Coarsely ground by hand (i use a mortar and pestle, you may use a coffee grinder too)
Salt to taste

For seasoning:
Oil
Mustard seeds
Curry leaves
Hing or Asafoetida
Onions and garlic chopped (Optional)

For garnishing:
Chopped cilantro

Method:
1. Boil about 4 to 5 cups of water in a open pan. When the water is boiling add 1 cup of washed moong dal to this boiling water. Cook the moong dal in an open pan. Watch for the grains of dal to split to call it done. The water tends to boil over so use a use or a wooden spatula to keep the water in check.
2. While the dal is cooking halfway, add the chopped tomatoes, green chillies, powdered black pepper and cumin. Add salt and mix well.
3. The consistency of the cooked dal should be semi thick, not runny or not too thick. (I know now that step by step pictures play a huge role, I promise to update this post with step by step pictures soon :-). Do not cook the dal in a pressure cooker for this recipe. That will change the taste and texture of this dish.
4. Keep the dal aside and get the seasoning ready. Heat the oil, add the mustard seeds, curry leaves, hing, chopped onions and garlic, saute well and add this seasoning to the dal mixture. Give it one last boil.
5. Garnish with chopped cilantro and serve hot as a side to roti.

Happy cooking.. πŸ™‚

The Quintessential “Tomato Rice”

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Seems like more than ever I am blogging on Rice nowadays..my past few posts have been about rice…so does that mean I am cooking rice in my kitchen every other day?? Quite the contrary actually, I’ve been on a fitness program that limits the amount of carbs I can consume and so it has been a lotΒ of things cooking in my kitchen from salads to barbeque to quinoa in various forms etc.. I’ll let you out on a secret though, I’ve been dishing out pictures from my old picture folders stored somewhere on a long forgotten hard drive…I have yet to come around to taking new pictures with my swanky new camera !!! yay for that..I’m still trying to figure how that new gizmo works..reading up tons on aperture and exposure and shutter priority!!! Its mind boggling actually…so stay tuned for new pictures. But for now we will use what I already have πŸ™‚

Every South Indian cook worth his/her salt would have a recipe for this rice dish…the quintessential “Tomato Rice” has gone through multiple changes in my kitchen also..after much experimenting I still have not been able to stick one specific recipe, just because no matter how you make this rice dish – you can add just that one extra ingredient to give it a zas and make it taste ever so different each time!
So a little story behind this recipe and why its coming up on my blog (It’s been on my blog before but as you all know it, all recipes are long since gone – every 175 of them and there’s not a day I regret the impulsiveness that is so characteristic to me…sigh)
During my stint in India, Me and a group of friends typically hadlunch at our office cafetaria. Now, the food they serve in the cafetaria is by god the worst I had tasted!! But let’s not get into that story yet here..So, all of us to salvage us from the cafetaria food brought our own lunch from home in part toΒ  show off our culinary skills and also toΒ have a potluck of sorts every day. Sharingg food andΒ sharing recipes in between tidbits of juicy office gossip πŸ™‚
Well, this one had always been top on the list. I had to share this recipe with my colleagues and I even had one of my male colleagues try it and not bad –Β  it actually turned out pretty much the way I make it and maybe even better πŸ™‚ The only funny part is, he asked me “So how long does it take you to make this – excluding cooking the rice part?” And I said “About 10 to 15 minutes” and he looked puzzled..and I said “What? Too long??” And he said “It took me an hour and a half this morning to make it??? ” πŸ™‚ So my question to him back was “Did you actually start with growing the tomatoes? ” LOL

Here’s the recipe…enjoy πŸ™‚

Zesty Tomato Rice

Zesty Tomato Rice

 

 

 

 

 

 

 

 

 

 

You will need:

Rice – 2 cups (I used short grain Sona Masoori Rice, alternatively you can even use Basmati Rice). Cook the rice with 1 Cup rice to 2 cups water ratio in an electric rice cooker. Spread on a large platter or mixing bowl to cool

Onion – 1 Medium – Wash, Chopped lengthwise or fine
Tomatoes – 2 Medium – Washed and chopped fine
Fresh Mint Leaves – a handful – Wash and chop fine
3 green chillies – Wash and slit lengthwise
Cinnamon – 2 small pieces
Cloves – 3
Garlic – 2 small pods, Peel and chop fine
Sambar Powder – 2 tsp (Or any powder that you use as base for the spice; i prefer using sambar powder as compared to chilli powder)
Dhaniya powder – 1 tsp
Garam masala powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Salt to taste
Cumin Seeds – 1/2 tsp
Oil – 3 tbsp
Cilantro – Washed and chopped fine for garnishing

Method:
1. Cool the cooked rice in a large mixing bowl/platter.
2. In a pan, heat the oil. Add the cumin seeds.
3. Add the chopped onions, green chillies and mint leaves. Saute for a few minutes until onions are golden brown.
4. Add the chopped tomatoes and saute until the tomatoes are all squishy πŸ™‚
5. Add all the dry powders except the salt and saute until well blended and all water is evaporated. The mixture should look oily.
6. Add this mixture to the cooled rice with the salt. Mix gently until well mixed.
7. Garnish with chopped cilantro and serve hot.

Alternatively you can cook the rice in coconut milk, that would give you a richer texture but high cal one at that πŸ™‚

I’ve tried to calculate the Calories for 1 serving of this Tomato Rice is about 250 Calories. (If you add coconut milk, that will increase the number of cals) This recipe makes 4 servings… Happy cooking!!