Ashas Food Diary

Ingredients

1. Rice – 2 cups
2. Tomato-5-6 big ( grind to a paste)
3. onion-2 #
4. Red chilli powder – 1 tsp
5. Dania powder – 2 tsp
6. Turmeric powder _ 1/2 tsp
7. Curry leaves – 2 sprigs
8. Coriander leaves- a little
9. salt
10. sombu/saunf- 1 tsp
11. oil-2 tbsp
12. peas-1/4 cup ( optional)
13. mushroom -1/4 cup (optional)
14. soya chunks- 1/4 cup optional (soak in water for 1/2 hour and squeeze out the water and use )
15. Whole garam masala- clove, cinnamon,cardamon,bayleaf- 2 each

Grind to paste

1. Small onions-8 -10 #s
2. green chillies-4-5
3. ginger-small piece
4. garlic-4-5 #
5. coconut – 1/4 cup

Method

1. Soak rice for 1/2 hour. Dilute the tomato pulp with water so that the ratio of rice and tomato juice comes to 1:2 ( for 1 cup rice 2cups diluted tomato juice)
2. In pressure cooker heat oil add saunf, whole garam masalas, curry leaves.
3. Add onion and fry. Add the grounded paste and fry till nice aroma comes.
4. Add red chill , dania and turmeric powder. Fry.
5. Add peas, mushroom, soyachunks and coriander leaves.
6. Add rice and fry and coat all the grains of rice with oil
7. Add watery tomato juice and salt.
8. Close the cooker and put the weight and wait till 3 whistles. Open the cooker when the pressure is gone.
9. Tomato rice is ready. Garnish with coriander leaves.