Sunday, December 23, 2007

Tomato-vegetable rice

There are days when trying to get some inspiration can be as elusive and exasperating an exercise as trying to grab a handful of water. The harder you try to grab it, the less there is in hand. Since my previous post, I seem to have developed the written equivalent of speechlessness. A blank page reflects a blank mind... or is it the other way around? Whatever, I decided that I would write at least one paragraph before posting a recipe (and yes, there are recipes waiting to see the light of publication, as it were) - and never mind if it has nothing to do with food or food writing.

So that was the paragraph.

And here's the recipe.

Recipe for:
Tomato-vegetable rice


2 cups vegetables of choice, chopped (I used cauliflower, spinach and carrots)
1 large onion + 5 shallots, sliced thin (or use two onions)
1 tsp ginger-garlic paste
3 tomatoes + 1 tomato, chopped
½ cup frozen peas
1 cup loosely packed fresh coriander leaves
4-5 green chillies, slit (or as per taste)
1-1/4 cups uncooked basmati rice, soaked for 20 minutes
1 tsp coriander powder
½ tsp cumin powder
2 tsp oil
Salt to taste
A few fresh curry leaves
Water as required


1. Grind 3 tomatoes and the coriander leaves to a smooth paste. Reserve.

2. Heat the oil in a wide pan and add the green chillies, coriander and cumin powder and curry leaves. Fry for 30 seconds or so on high heat.

3. Add the sliced onions and stir, frying till the onions begin to turn translucent and pale brown.

Then add the remaining chopped tomato and let it cook till it starts to mush down.

4. Add the remaining vegetables and mix well, letting them cook on medium heat for about 4 minutes, until the spinach wilts.

5. Then add the rice (after draining all the water) to the pan

and stir on high heat till it is well mixed in.

6. Add the frozen peas now and stir them in.

7. Now measure out the ground tomato-coriander paste in a cup and pour it in. Add as much water as required to make a total of 2-1/4 cups liquid. Add salt to taste and stir it all in.

8. Let the water-tomato paste mixture come to a bubbling boil, then turn down the heat, smoothen the top and cover tightly with a lid.

9. After 20 minutes, turn off the heat. Let the pan stay covered for another 10 minutes. Then uncover, gently stir the rice mixture, and serve hot with poppadoms and raita.


FH said...

After all that cookies we are baking these days, it's a pleasure to see a savory dish.Looks delicious. Happy holidays and happy 2008!:))

Anonymous said...

This looks so delicious! It is Xmas Eve here, and time for me to wish all of my blog friends a wonderful time with family and friends tomorrow. May it be a peaceful and blessed day where we can give a lot of joy to those around us. Have a great day.

amna said...

I recently made tomato rice too. but tis is so much more healthier cuz of all the veggies :)

have a great 2008!

sra said...

Happy holidays and new year, Shyam!

Shammi said...

Asha, Vegeyum, Nags, Sra: Thank you and here's wishing all of you the very best of everything for the new year! :)

Lata said...

Looks like lot of work but I am sure the outcome would come out great. I will try this next time when I make Tomato Rice. Happy Holidays.

Anonymous said...

I have never tried tomato rice with vegetables in it. This sounds and looks really delicious. May be I should try it on my hubby :-)

Shammi said...

Lata: It might seem like a lot of work, but it didnt feel that way :)

Shriya: It's great as a one-pot meal! :)

Unknown said...

Hi Shyamala

Just got to know about your blog thru'Abhinav Chander who was staying with us . you have some great recipes and articles in there ..
This is Sandhya, Raj's better half !!! ( Sarasi athai 's dil to jog your memory .we met last at Hema's wedding )
Dont have your email , hence this post .
mine is