My friend Sharmi of Neivedyam is hosting the Jhiva for Ingredients event and she has chosed the staple food of the south, RICE. Last weekend, my dear friend Sowmya gave me a bag full of fresh ripe cherry tomatoes that she grew in her garden. The first thing that came to my mind was to try 'Mahanandhi' Indira's Cherry Tomato:Basmati Pulao, which I've been wanting to try for a long time.
Big thanks goes to Sharmi for hosting the event, Indira for her wonderful recipe and to my friend for the tasty juicy Tomatoes. The main recipe is from Mahanandhi, but I substituted Sprouted Kala Channa in the place of frozen fresh chickpeas. Here is how I prepared.
Ingredients:
Basmathi Rice - 1 Cup
15 to 20 cherry tomatoes - cut into half
1 Big Onion - chopped
3 green chillies - cut lengthwise
1/2 cup Sprouted Kala Channa
Salt
Bay leaf - 3
Oil for seasoning
1/2 pinch Food Color : Orange red color (Optional)
For Masala, grind coarsely the following:
2 pods Cardamom
2 cloves
1/2 inch Cinnamon
1/2 teaspoon black peppercorns
Method:
Heat oil in a large saucepan. I used Prestige Kadai Pressure cooker. Fry the Onions until soft. Add the green chillies, masala powder, bay leaf and Sprouted Kala Channa. Fry for a couple of minutes.
Add the cut Cherry Tomatoes and fry until the Tomatoes are tender. Now, add the Basmathi Rice, pour exactly 2 1/2 cups water and brind it to a boil.
Add Salt and the Food Color (optional) and give a stir.
Since I used Kadai Pressure cooker, I turned off the heat after 3 whistles (Please remember to take the cooker away from heat if cooking in electirc cooking range). If you are using a large saucepan, like Indira says, reduce the heat to medium and cook covered for atleast 10 to 15 minutes, until the moisture is absorbed. Do not stir as the basmathi rice will break. Just before serving, sprinkle finely chopped fresh cilantro. This tasted yummy and the best part is, its so easy to prepare.
Very delicious and yet simple. Thanks Indira. This is my kadai pressure cooker that I got from India this time. I recommend this very handy and a convenient Cooker for busy moms.
For Masala, grind coarsely the following:
2 pods Cardamom
2 cloves
1/2 inch Cinnamon
1/2 teaspoon black peppercorns
Method:
Heat oil in a large saucepan. I used Prestige Kadai Pressure cooker. Fry the Onions until soft. Add the green chillies, masala powder, bay leaf and Sprouted Kala Channa. Fry for a couple of minutes.
Add the cut Cherry Tomatoes and fry until the Tomatoes are tender. Now, add the Basmathi Rice, pour exactly 2 1/2 cups water and brind it to a boil.
Add Salt and the Food Color (optional) and give a stir.
Since I used Kadai Pressure cooker, I turned off the heat after 3 whistles (Please remember to take the cooker away from heat if cooking in electirc cooking range). If you are using a large saucepan, like Indira says, reduce the heat to medium and cook covered for atleast 10 to 15 minutes, until the moisture is absorbed. Do not stir as the basmathi rice will break. Just before serving, sprinkle finely chopped fresh cilantro. This tasted yummy and the best part is, its so easy to prepare.
Very delicious and yet simple. Thanks Indira. This is my kadai pressure cooker that I got from India this time. I recommend this very handy and a convenient Cooker for busy moms.
