Tomato Bhat

A simple, yummy recipe I learnt from a friend by name Prabha who was my neighbour. Many years ago we lost touch since she shifted from there, she will always be my friend wherever she is and this rice always will keep her in my memory. Thanks Prabha and here goes my recipe...

Ingredients

2 cups of long grained rice, I used Basmati

2 large onions finely chopped

3 tomatoes finely chopped

Salt to taste

Red chilli powder as per your taste

 2 tspns of Saar masala or Sambar masala

Juice of half a lime

Oil, mustard seeds, turmeric powder and asafoetida for tempering

In a pressure cooker take oil as per requirement, add mustard seeds, asafoetida and turmeric powder, now add the chopped onions, a chopped chilli if you like, saute till golden, add the tomatoes and all the rest of the ingredients, cook till mushy. Now add the rice and mix well, add 4 cups of water, cover and cook to 2 whistles. Transfer to a serving bowl and then serve garnished with chopped coriander.

 

                                                          

                                                          Prawn Rice With Coconut Milk

An easy rice preparation which would be a treat for prawn lovers like my son Nidhi who taught me this preparation, the hit of the pepper and the awesome nutty flavour of the coconut milk which makes the rice moist and soft, will be very satiating on the palette. The recipe is here for you....

Ingredients

300 gms of prawns, shelled, deveined, marinated in salt, turmeric powder and 2 tspns of garam masala

2 cups of basmati rice soaked for about half an hour

2 tspns ghee

2 bay leaves

1 tspn of whole pepper corns

2 cups of  coconut milk

Salt to taste

Chopped coriander for garnishing

Method

Take deep pan, add the ghee, add the bay leaves and the peppercorns, once they release an aroma add the prawns, salt and stir a bit, then add the rice, 2 cups of water and 2 cups of coconut milk. Mix well, leave it to cook covered till done. Once done garnish with chopped coriander and serve.

 

Dal Vada With Coconut Chutney

Dal Vada the quintessential snack which any South Indian would swear by!! I love the crunchy from outside, tasty, spicy and soft from inside vada, would have it at anytime of the day. Specially great with a cup of strong filter coffee. My recipe goes here for you...

Ingredients

1 cup chana (Bengal gram) dal soaked for about four hours

An inch of grated ginger

2 onions chopped fine

3 green chillies

10 curry laves chopped fine

Some freshly pounded black pepper corns

Fresh chopped coriander

Salt to taste

Oil for frying

Method

Drain the soaked dal and take it in a mixi jar, add the ginger, coriander, green chillies, and grind it to a coarse mix. Add a bit of water if needed, transfer to a mixing bowl and mix the chopped onions, curry leaves, coriander, salt, the pepper corn. Make equal sized balls and press between palms to flatten them. heat oil in a pan and fry the vadas on medium heat so they get done from inside but do not burn from outside. Fry to a crisp golden brown colour, spread them on a tissue for absorbing any extra oil. Enjoy them with coconut chutney or any sauce of your choice.