Tomato Rice

Ingredients:

Seeraga samba rice – 1/2kg

Onion – 1 big sliced

Mint leaves – few

Coriander leaves – few

Green chilli – 2 or 3

Ghee –30 ml

Oil – 15 ml

Salt – as per taste

To grind 1:

Tomato – 8

To grind 2:

Mint leaves – ½ cup

Coriander leaves – ½ cup

To grind 3:

Ginger – 6 pieces

Garlic – 6 pieces

Green chilli – 3

To temper:

Bay leaves – 2

Cinnamon – 4

Cardamom – 4

Stone flower – 2

Star anise – 3

Cloves – 3

Fennel seeds – ½ tspn

Preparation:

Grind tomatoes & keep aside, grind mint, coriander leaves & keep aside, grind ginger, garlic, green chilies keep aside.

Heat cooker add ghee & oil, add tempering spices , then add green chilli, onion sauté well, then add mint & coriander leaves sauté for 30 secs.

Pour ginger garlic chilli paste sauté till raw smell goes. Add salt, tomato paste & mint coriander paste mix well . boil for 2 mins.

Add rice mix it well , add 600 ml water. Boil it till water reduces. close and cook it . 1 whistle in full flame and 3 mins in slow flame. Open and mix .

Serve with onion raita or with any gravy.

Restaurant Style Sambar

Ingredients:

Pigeon pea / toor dal – 1 cup

Tomato – 1

Shallot/sambar onion – 10 cut into 2

Hing – 1 t-spoon

Turmeric powder – ½ spoon

Oil – 50 ml

Curry leaves – few

Tamarind water – 4 tbl spoon

Coriander leaves – few

Salt – as per taste

To temper:

Fenugreek – 3 pinch

Mustard seeds – ½ spoon

Shallots – 4 cut into 2

Curry leaves – few

To grind:

Coconut pieces – 5

Sambar powder – 3 tbl spoon

Turmeric powder – ½ spoon

Roasted gram / pottukadalai - 15

Tomato - 1

Hing – ½ spoon

Preparation:

In a cooker add toor dal, 1 tomato, onion, hing and turmeric powder and water till things fully covered , close the lid. cook for 1 whistle and 5 mins in slow flame.

Open and mix it well.

Temper and pour it in dal mixer.

Grind coconut, hing, turmeric powder, red chilli and roasted gram first without water, then add 1 tomato grind all together as a thick paste.

Add the paste in sambar, add salt and tamarind water, add required water, let it boil stir often. Sprinkle coriander leaves on top . close the lid cook for 5 mins in slow flame.

Serve with pongal, idly, dosa.

Coriander chutney

Simple and easy coriander chutney

Ingredients:

For 4 members

A bunch of coriander leaves – roughly chopped

Red chilli – 3

Green chilli - 2

Small onion – 10 to 15

Tomato – 2

Curry leaves – few

Salt – as per taste

Tamarind – 1 small piece

Oil – 5 spoons

Mustard seeds for tempering

Here I tried a small amount of chutney …

Preparation:

Heat a pan add 2 spoons of oil in it, and then add onion, curry leaves and tamarind saute it for a while.

Then add both chillies and tomatoes cook till tomatoes become mashy, Add salt in it.

Turn off the flame and add coriander bunch in it mix well in the pan heat.

Let it cool and grind it into a paste, temper with oil, mustard, curry leaves, Mix well.

Serve with hot idly, dosa.