Tomato Rice

I have been wanting to try this recipe after eating way back in the 90s when one of my colleagues used to bring it for lunch. I can still remember his mom used to make this delicious tomato rice or Tomato bhaath as he used to say. Spicy rice busting with a lot of flavor and I remember the taste even to this day. Very appealing when he used to open his lunch box. And to my surprise, my brother in law makes awesome tomato bhaath and I came to know recently about it. I am posting his version of Tomato rice. The mint added in this recipe gives a distinct flavor. Thanks B-I-L for sharing this recipe.
This recipe can be modified according to taste for spicyness and for those who dont eat garlic and/or onion and also can be made nut free.

Ingredients:

1 cup basmati rice
4 tomatoes
2 large onion sliced/chopped
1 cup fresh mint leaves
1 cup fresh coriander leaves
3-4 green chilli peppers (add more if you want more spicy)
2 cloves of garlic - chopped
1 inch piece ginger - chopped
salt to taste
Oil

For the tempering:
1 tsp cumin seeds
1/2 spoon black mustard seeds
1 table spoon oil
a few curry leaves
a few sprigs coriander leaves
8-10 Toasted cashews
1/4 spoon turmeric

Method:
1. Wash thoroughly and soak basmati rice in 2 cups of water and leave it for 30 mins
2. In a pan, add 2 table spoons of oil, and fry the garlic and ginger taking care they dont burn
3. Add 1 large chopped onion and fry until lightly browned
4. Add 2 chopped tomatoes and fry until soft
5. Add the green chillies, mint leaves and coriander leaves and fry until wilted
6. Set aside to cool and grind into a paste
7. Now in another pan, preferably a heavy pan or pressure cooker heat 2 tablespoons of oil. Add the mustard seeds, cumin seeds, curry leaves, and fry till they splutter.
8. Add the remaining chopped onion,fry until brown. Add remaining 2tomatoes and fry until they are soft. (if you are a garlic lover, a few cloves of garlic can be added at this point)Drain the basmati rice and add this to the oil and gently fry for a minute until the rice is coated with oil and the spices
9. Add the ground tomato paste and fry gently for 1 minute until rice gets coated.
10.Add salt, 2 cups of water, mix well and cook covered until rice is done. (If using cooker, cook till 1-2 whistles)
11.Cool a bit and fluff with a fork.
12.Serve garnished with toasted cashews and chopped coriander leaves along with a cup of cool yogurt or raita.

Note:

Generally basmathi needs 1:2 water. But some rice varieties vary. It needs practice to make fluffy basmati rice so measure the water as per the directions on the pack. Because the tomato paste we use here also has some moisture, adjust water accordingly.
While frying rice, be gentle as the rice may break. Use only a wooden spoon as metal spoons may be harsh on the rice grains.

Variations:

Any additional vegetable(s) such as mixed veggies, corn, beans or peas along with the rice,or even plain works fine.
Omit the garlic if you do not like the taste of garlic
Can be made nut free as well by omitting the cashews mentioned in this recipe.
If you want it to be more fragrant, you can also fry 1 bay leaf, a few cloves (2-3) 1 inch piece of cinnamon and a few pepper corns along with the cumin seeds. But make sure you remove these before serving.

Spicy Rajmah burgers aka Kidney bean burgers

Being a vegetarian, it is a bit challenging to match the protein in the diet when compared to meat lovers. Dieticians often advise us to include protein in every meal. So now, I include lots of beans such as chickpeas or kidney beans with every meal, whether it is in the form of salad, or hummus or even burgers.
I have posted bean and quinoa burger in my earlier post. This is also a similar one except that this is more filling, it retains its shape well unlike the quinoa burger that is a bit on the softer side. This is a full meal on its own with proteins and carbohydrates. The seasoning depends on individual taste. You can make it spicy according to your taste as well. The corn flour in the burger gives the crunchy texture. Note that this is not deep fried; as all the ingredients used to make it are pre-cooked. It is also a healthier version for health conscious people as you can get the right texture by shallow frying it on a griddle or a grill pan.











Ingredients:

For the burgers:

Kidney beans or Rajmah - 1 cup (Soaked over night and cooked until soft and drained)
Potato- 1 large, boiled and mashed
Corn flour - 2 table spoons
Bread crumbs - 1/2 cup
Green chillies - 2, Chopped fine
Red chilli powder - 1/2 tsp (This is optional, use it only if needed)
Cilantro/Coriander leaves - 2 tablespoons (Chopped fine)
Amchur powder - 2 tsp
Chaat masala - 1 tsp
Salt to taste
Oil for shallow frying (You can also use oil spray)

For serving:

Burger buns - 8 nos
1/4 cup mint and coriander chutney
1/4 cup garlic chutney
Salad leaves as required
Cucumber, onion, pickles and tomato slices
Cheese slice - Optional


Method:

1. Using either a food processor, or a potato masher, mash the beans until soft. (If there are a few unmashed pieces of beans, dont worry, that will add a crunch to the burger)
2. In a big bowl, add the mashed beans, mashed potato, all the dry powders, cilantro, green chillies, bread crumbs, corn flour and salt. Mix well to form a soft mixture. Check for seasoning and adjust if necessary.
3. Make about 8 small portions and roll them into small balls shaping like patties
4. Heat a griddle or a grill pan and add oil spray or 1 tablespoon of oil. Swirl the pan to coat all the edges
5. Fry these patties, turning both sides until they are crisp on the outside.
6. You can also grill these patties with a cheese slice until cheese melts slightly

Assembling the burgers:

1. Toast the buns with butter until lightly golden
2. Apply Mint and coriander chutney on one slice of the bun and garlic chutney on the other side
3. Arrange some lettuce and place one patty on it
4. Arrange Cucumber, onion, pickles and tomato slices on top of the burger
5. Close with the remaining half of the bun and serve immediately.

Note:
The patties can also be eaten as is with some green chutney and tomato kethup on the side
Rajmah can be substituted with chikpeas or black beans.
Paneer can be used instead of Potato
Use coconut oil or olive oil spray instead of regular oil to give a distinct coconut flavor to the patties.

Mint Chutney:
Grind together 1 cup packed mint leaves, 1 cup packed chopped coriander leaves with 4-5 green chilli peppers, lemon juice and salt. Store in air tight container

Spicy Garlic chutney:
Soak 6-7 kashmiri red chillies in water until soft. Grind this soaked chillies with 1/2 tsp of red chilli powder and 1-2 cloves of garlic and salt until smooth.

Note: Kashmiri chillies are a variety of chillies that gives the bright color to any dish, they are not that spicy. They are wrinkly in texture.
Omit the red chilli powder if not eating too spicy.

Healthy and Soft Cornmeal Idlis

Winter is almost here. Corn is one of the crops grown abundantly in Canada. There are so many ways to eat corn. Chips, grilled, steamed, popped etc. Corn is a very versatile crop used in various ways like tortillas, rotis, parathas, snacks like burgers, cutlets etc. Here is a innovative version to eat corn, steamed in the form of idlis. This super soft packets of corn meal is packed with lot of nutrients. Corn gives heat to the body essential during winter months. Try this soft corn idlis with your choice of Chutney.

Ingredients:

Corn meal - 2 cups
Oil - 2 tablespoons
Chana dal - 1 tea spoon
Urad dal - 1 tea spoon
Curry leaves - 1 sprig (Chopped fine)
Plain Yogurt (preferably sour)- 1 to 1 1/2 cups
Black mustard seeds - 1/2 tea spoon
Soda bicarbonate - 1/2 tsp
Asofoetida - 1 pinch
Salt to taste
Chopped Fresh coriander leaves -1 tablespoon
Green chilli peppers - 2-3 (Finely chopped)
Fresh ginger (Grated) - 1/2 inch piece

Method:

1. Heat the oil in a pan and add Mustard seeds. After the seeds splutter, add channa dal, urad dal, asofoetida, green chillies, curry leaves and ginger. Fry until the dals turn golden brown in colour
2. Add the corn meal and fry on a low flame for about 3-4 minutes until all the oil is absorbed by the cornmeal. Set aside to cool.
3. After the mixture is cool enough to handle, add yogurt, coriander leaves and salt and mix it well until you get a cake batter/idli batter consistency (It should not be too watery or too thick. Add little water if you find it too thick.
4. Heat water in a thick vessel or a pressure cooker until bubbly. Grease the idli moulds with a little oil.
5. Now, add the soda bicarbonate to the batter and mix gently. (Do not whisk too much after adding soda)
6. Pour the batter into the idli moulds and steam them for about 15 minutes on high flame or until a knife inserted in the centre comes out clean.
7. Turn off heat and cool the moulds. To unmould the idlis, run a kitchen knife along the edge and turn them upside down.
8. Serve with your choice of chutney.

Note: If using Pressure cooker to steam idlis, do not put the whistle on the lid of the pressure cooker.

Variation: Vegetable corn idlis:
Add grated carrots, green peas or chopped green beans to the batter and follow the same procedure above.

Creamy primavera - Indian style

I was watching the Food food channel recently where there was this Indian twist on an Italian pasta. I tried this and it is amazingly creamy. I did not have linguini but penne pasta is equally good as the sauce seeps into the ridges of the cooked pasta, making it delicious. Every bit is tasty. Try it and feel free to send me your comments.






Ingredients:

2 cups of pasta (preferably linguini, spaghetti or any long pasta)
2 large tomatoes
1 medium onion
2-3 cloves of garlic
1 inch piece ginger
3-4 green chilli peppers
1/4 cup cream
1 table spoon mustard
2 tablespoons pesto
Salt and pepper to taste
Parmesan cheese - 2 tablespoons (or as required)
Olive oil
Fresh basil leaves - a few

Vegetables for pasta:
4 button mushroom - sliced (or use a combination of shitake, button, cremini)
A hand full of corn (fresh or frozen)
1/2 zucchini - cubed
1/2 Green pepper (or combination of coloured peppers) - Julienned (cut lengthwise)
1/2 cup Carrot and green beans (cut lengthwise)

Method:

1. Blanch the tomatoes in boiling water, peel them and puree the tomatoes
2. Cook pasta until al dente in salted water, drain and set aside
3. In the same pasta water parboil the green beans, carrots and corn. Drain and set aside and save the water.
4. In a mini chopper, chop finely, onions, green chilli peppers, garlic and ginger
5. Heat olive oil and add the chopped onion ginger garlic and chilli pepper and fry until onions are soft
6. Add salt and pepper and fry for a minute
7. Add the parboiled vegetables,mushrooms,zucchini, tomato puree, salt (if required)and cook until slightly thickened.
8. Add pasta, pesto, mustard and mix well. Add pasta water if it is too thick.
9. Add chopped fresh basil leaves, cheese and switch off heat.
10. Add cream and quickly mix well. Top it with parmesan cheese and serve this creamy pasta while still hot.

Note: The sauce can be done ahead and can be frozen for future use. Just omit the vegetables, prepare only the sauce and add vegetables accordingly.
If required, 1/2 tsp of red chilli flakes can be added to the sauce to bring in extra heat.

Minty Potato Rice

This is one super simple rice variety. I had it in one of my friend's get together recently. I made it with only potatoes. But choice of any or mixed vegetable combination can be used to make this. This can be served as is or with a cooling raita.



Ingredients:
1 big bunch of mint leaves (about 2 cups)
1 cup of coriander leaves/cilantro leaves
5-6 greeen chilli peppers (or more according to taste)
1 inch piece fresh ginger
2 potatoes
2 cups rice ( any rice, long grain or basmati)
Salt to taste
Lemon juice, if needed

For the seasoning:
2 tablespoons of oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 tsp channa dal(red gram)
1 tsp urad dal (black gram)
1 pinch of asofetida
1 sprig of curry leaves
1 inch piece of cinnamon
2 bay leaves
a hand full of roasted cashews (optional)

Method:
1. Soak rice in 4 cups of water for about 15 mins (for every cup of rice, add 2 cups of water)
2. Cook rice until every grain is seperate, fluff with a fork and cool it completely and set aside.
3. Boil potatoes, peel and cube into medium sized pieces
4. Grind together mint leaves, coriander leaves, green chilli peppers and ginger to a fine paste.
5. Heat oil and add mustard seeds and cumin seeds. After they start to crackle, add channa dal, urad dal and curry leaves. Fry until they change colour to reddish brown
6. Add bay leaves and cinnamon and fry for about 1/2 minute
7. Add the ground mint mixture and fry until the moisture evaporates
8. Now add the boiled potato pieces and salt adn saute until the potato pieces are coated well with the mixture
9. Now add cooled rice and mix well until every grain of rice is coated well and the rice is heated through
10. Turn off heat and if needed add lemon juice and mix well
11. Garnish with roasted cashewnuts and serve hot.

Note: I have used Basmati rice. Omit step 1 if using any other rice. Just cook the rice until every grain is seperate.
Choice of any vegetable, or a combination of different vegetables such as peas, green beans, cauliflower and carrots can also be used to make this rice.

Cauliflower/Broccoli Paratha

This post is inspired by all those who hate Broccoli or cauliflower. And also sometimes, when you feel bored to eat the same curries or steamed veggies this is a great idea to incorporate into your rotis. That's right! Stuffed rotis. They are called Parathas. Parathas or paranthas are available in different varieties such as cauliflower, broccoli, potatoes, peas, and for meat lovers, there is ground meat or kheema parathas. But I will stick to the veggie version. Mommies, this is one way of sneaking in veggies in your child's meal. well, first things first.. Lets find out how we can make this one.

Ingredients for the stuffing:

1 small cauliflower or about 1 1/2 cups of chopped cauliflower florets
2 green chillies - finely chopped (can be omitted for a non spicy version)
1/4 tsp turmeric powder
1 inch piece fresh ginger
1 tablespoon chopped fresh coriander leaves
1/2 tsp chilli powder (can be omitted if making it non spicy)
1/2 tsp roasted cumin powder
1 tsp coriander seeds
1/2 tsp peppercorns
1 tsp dried pomogranate seeds ( optional)
1 tsp oil and oil or ghee to fry
Salt to taste

Ingredients for making rotis:

2 cups whole wheat flour and some more for dusting
salt to taste
1 tablespoon oil
1/2 tsp carom seeds (optional)

Method:
1. Mix the whole wheat flour along with salt, oil and carom seeds and knead it well to form a soft dough. Cover with a lid and allow it to rest.
2. In a chopper or food processor, chop the cauliflower,ginger and green chillies very fine.
3. Dry roast coriander seeds, peppercorns and the pomogranate seeds (if using) until fragrant and peppercorns pop. Coarse grind this in a spice grinder and set aside to cool. Alternatively use a mortar and pestle and pound to a coarse powder.
4. Heat 1 tsp oil in a frying pan and add tha cauliflower, ginger and chillies that were chopped. Fry over medium heat until this mixture is soft, about 2 minutes. (Remember this should not be browned; but just sweating the vegetables which will help in the stuffing process)
5. Now add salt, the chilli powder, roasted cumin powder and the coarsely ground mixture (step 3) and fry for about 1 minute until well combined.Set aside to cool completely
6. After this is cool, add the chopped fresh coriander leaves and mix well.

How to proceed:
1. Divide the roti flour into large lemon sized balls.
2. Roll each ball into a small circle, dusting with extra flour if necessary.
3. Fill in about a tablespoon or more of the stuffing and seal the edges carefully.
4. Flatten it and roll it again carefully taking care that the stuffing does not ooze out of the roti. Repeat the same with other ones as well.
5. Cook this on a griddle with oil or ghee (clarified butter) on both sides until light brown spots appear.
6. Serve hot with thick plain yogurt and pickle.

Variations: Same method applies if using broccoli or Diakon radish
2. For potato, peas stuffing, boil and mash the potato or peas, and proceed. Omit step # 4 under "Method". Add all the dry spices and proceed as stated above..

Spicy quinoa and bean burger

I had heard rave reviews on the Black bean burger from Chili's. Recently we had been to Chicago and there is a Chili's at O'Hare airport. I could not eat there, but I heard reviews from my brother that there is no burger as tasty as the Chili's Black bean burger and I wanted to try making it. Now, I have added some healthy ingredients like quinoa. But this is optional. This burger can be completely made out of beans too and this is one burger that is moist, tasty and very filling and can challenge any meat lover. The toppings include luscious guacamole, caramalized onions, grilled peppers and juicy tomato slices.

Ingredients:
2 cups Kidney beans (or any bean such as garbanzo, or black beans) - cooked
(if using can, use one large can of beans, drain the beans and rinse it thoroughly)
1/4 cup quinoa
1/2 yellow pepper - chopped fine
2 cloves garlic - chopped fine
1 medium onion - chopped fine
2 table spoons cilantro - chopped
1 fresh red chilli - minced fine (this is to add heat; can be omitted if not making spicy)
1 tsp smoked paprika
1 tsp cumin powder
salt and pepper to taste
1 cup bread crumbs
olive oil
Whole wheat burger buns

Toppings:
Red onions, thinly sliced
Yellow peppers - Cut into batons
Guacamole (Recipe below)
Tomato slice

For the toppings:
1. Heat 1 tsp oil in a pan (Use cast iron pan for maximum results)Saute thinly sliced red onions. Add a pinch of salt and pepper and saute until the onions are brown in colour. Remove onto a plate
2. In the same pan, saute the yellow peppers until glazed. Do not over cook. They just have to be coated with a little oil left over on the pan.


To make burgers:
1. Add 1/2 cup water to quinoa and bring it to a rapid boil. Cover and simmer for 15 mins until all the water is absorbed. Fluff with a fork and set side to cool.
2. In a pan, heat 1 tsp oil, add chopped garlic, chopped fresh red chilli, chopped onion and saute until soft and pink. Switch off the heat and then add the chopped yellow peppers. Mix all and saute for about a minute.
3. Mash the beans coarsely with a fork or a potato masher. If using a food processor, pulse until coarsely ground and remove onto a mixing bowl.
4. Add the sauteed red onions, chilli, peppers and garlic mixture and mix well
5. To this add the cooked quinoa, breadcrumbs, salt and pepper to taste, smoked paprika,cumin and chopped cilantro and mix well.
6. Shape into patties and shallow fry on a griddle or bake at 350 F until browned on the edges.

How to proceed:

1. Butter the bun slices and slightly toast on a grill
2. Spread some guacamole on both slices
3. Arrange some lettuce/mixed greens and then place the patty.
4. Place a generous amount of guacamole on the burger and spread evenly
5. Top it with caramalized onions, grilled peppers and a slice of tomato
6. Seal it with the other half of the bun and enjoy!

To make Guacamole

1 ripe avacado
1 shallot - minced fine
1 clove garlic - minced fine
1 table spoon lime/lemon juice
1 cherry tomato - chopped
1/2 tsp red chilli powder
1 tsp jalepeno pepper or fresh green chilli pepper, minced for some extra heat
Salt and pepper to taste
1 tsp chopped cilantro

Remove pit from avacado and scoop out the pulp into a bowl. Mash it with a fork. Add the other ingredients and mix well.