Friday, August 14, 2009


Tomatoes 500gms
Rice 3 cups (rice cooker cup)
Red chillies10
Garlic 8 flakes
Onions sliced1/2 cup
Curry leavesfew
Coriander leaves 1/4th cup chopped
Mint leaves1/4th cup
Fresh coconut 1/4th cup (grated)
Cinnamon3 small pcs
Oil2 tbsp
Ghee2 tbsp

  • Wash the rice and soak for 15mins in water. 
  • Grind  red chillies and garlic into coarse paste.
  • Dice tomatoes and add cup water and boil for 10-15mins.
  • Let it cool down and put in a blender to make puree and strain the puree.
  • Add water and keep aside.
        NOTE: If u get 3 cups of tomato puree, add 3 cups of water. If the puree is less than 3cups add water. Total cups of tomato water should be 6cups.(For one cup rice we add 2 cups of water i.e 1:2)
  • Heat oil and ghee together.Fry sajeera, whole garam masala, onions,curry leaves, red chillies and garlic paste and coconut.
  • Add measured tomato water and salt to taste. Bring the water to boil.
  • In rice cooker, add rice and boiled water and mint leaves.  Give a stir, check the salt and cover with lid and allow it to cook. For every 5mins give a stir and cook until rice is cooked.
  • Garnish with coriander leaves and serve with onion raita.

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