TOMATO RICE.
INGREDIENTS :- COOKED RICE - 1 CUP, TOMATO - 4 NOS, BIG ONION - LARGE 1 NO, GREEN CHILLI - 2 NO , RED CHILLI - 2 NO, SAMBAR PWDR - HALF TSP, HALDI - 1 PINCH, OIL - 3 TSP, SALT - HALF TSP, MUSTARD, ORID DHAL, CHANNA DHAL - 1 TSP EACH. FENUGREEK - 1/4 TSP, ASAFOETIDA PWDR - 1PINCH. CURRY LEAVES - 1 ARK.
METHOD :- CLEAN AND CHOP THE TOMATOS, BIG ONION. HALVE GREEN CHILLI AND RED CHILLI. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, CHANNA DHAL. WHEN IT SPLUTTERS ADD FENUGREEK, ASAFOETIDA, CURRY LEAVES, HALVED RED AND GREEN CHILLIES, THEN ADD CHOPPED ONION AND TOMATOS. ADD SALT, HALDI, SAMBAR PWDR. STIRR WELL. WHEN IT GETS THICKENED REMOVE FROM FIRE AND ALLOW TO COOL. THEN ADD THE COOKED RICE BY SPRINGLING THEM IN THE TOMATO MASALA. MIX WELL. KEEP ASIDE FOR 10 MINUTES AND THEN USE. SERVE IT WITH FRIED PAPPADS, VATHALS, VADAMS.
INGREDIENTS :- COOKED RICE - 1 CUP, TOMATO - 4 NOS, BIG ONION - LARGE 1 NO, GREEN CHILLI - 2 NO , RED CHILLI - 2 NO, SAMBAR PWDR - HALF TSP, HALDI - 1 PINCH, OIL - 3 TSP, SALT - HALF TSP, MUSTARD, ORID DHAL, CHANNA DHAL - 1 TSP EACH. FENUGREEK - 1/4 TSP, ASAFOETIDA PWDR - 1PINCH. CURRY LEAVES - 1 ARK.
METHOD :- CLEAN AND CHOP THE TOMATOS, BIG ONION. HALVE GREEN CHILLI AND RED CHILLI. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, CHANNA DHAL. WHEN IT SPLUTTERS ADD FENUGREEK, ASAFOETIDA, CURRY LEAVES, HALVED RED AND GREEN CHILLIES, THEN ADD CHOPPED ONION AND TOMATOS. ADD SALT, HALDI, SAMBAR PWDR. STIRR WELL. WHEN IT GETS THICKENED REMOVE FROM FIRE AND ALLOW TO COOL. THEN ADD THE COOKED RICE BY SPRINGLING THEM IN THE TOMATO MASALA. MIX WELL. KEEP ASIDE FOR 10 MINUTES AND THEN USE. SERVE IT WITH FRIED PAPPADS, VATHALS, VADAMS.
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