Tuesday, November 2, 2010

Tomato Rice

Today I am starting a new label in my Blog for my friends, and for the recipes shared by them, thank you all my friends.
This recipe is shared with me by my friend, Shivangi.

  • 2 cup basmati rice soaked for 1 hour and water removed
  • 1 cup onions chopped  lengthwise
  • 1 cup Tommatoes chopped  lengthwise
  • 1 tbsp ginger garlic paste
  • 1 tamal patri (bay leaf)
  • 1'' dalchini (cinnamon )
  • 2 lawang (cloves)
  • 1 cardamom
  • 2 tbsp cashewnuts
  • 2 tsp red-chilli powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • 2 tbsp ghee
  • 4.5 cup boiling water
  • salt to taste

  1. Heat oil in a thick bottom pot.
  2. Add cloves,bayleaf,cinnamon,cardamom in oil and fry well .
  3. Add rice and stir for 2-3 mins.
  4. Now add boiled water and without lid bring rice to boil on low flame.
  5. Check now and then when rice is cooking, if all the water is absorbed and rice is cooked then cover with lid and turn off the gas. 
  6. NOTE: If all the water is absorbed and rice is not cooked then add little boiling water to it, and let it continue cooking.
  7. Now in another pan add oil then add onion,tomatoes,redchilli powder,garam masala,ginger-garlic paste,salt.
  8. Heat till oil separates the mixture around 2-3mins
  9. Now remove half rice from bottom pot and add this pan mixture (of onion and tomatoes) form layer now add fresh grated coconut around 1/2 cup on mixture.
  10. Cover it with remaining rice.
  11. Garnish rice with fried onion and cashewnut add 2 tbsp of ghee on top heat 2-3 mins.
  12. Serve hot



  • 1 cup Rice Flour
  • 1 cup Water
  • 1 tbsp Split Yellow Moong dal
  • 1 tsp Cumin Seeds
  • 1 tsp Sesame Seeds
  • 1 tsp Carom seeds
  • 1 tsp Chili powder
  • 1/2 tsp turmeric powder
  • 1 tbsp oil
  • Salt to taste
  • Oil for deep frying

  1. Boil moong dal in water for 5 min.(Don't let dal over cook)
  2. After 5 min  add some more water to it , to make overall all 1 cup of water.
  3. When water starts boiling add salt, turmeric powder, chili powder, cumin seeds, carom seeds and sesame seeds.
  4. Now add rice flour and mix well with the rolling pin or thick wooden spatula. Add oil. mix well.(photo no. 1)
  5. Close the lid and turn off the gas, let it rest for 10 min.
  6. Now till the dough is hot knead well using oil to you palms. (photo no. 2, 3, 4).
  7. Now make small parts and roll with your  hands to make small circular shapes as shown in above photo no.5, 6, 7
  8. Keep the small circle in a plate.
  9. Heat oil in a pan and add the kadbolis to it.
  10. Stir now and then to make sure it is fried on both sides. Fry till golden brown, else it won't cook from inside.
  11. Fry on low- medium heat.
  12. Note: When you put in the oil you can see lots of bubbles coming through, But when its nearly done the bubbles will stop. So you can know now that its done.
  13. Remove on kitchen paper towel, I used the wooden basket so that the air flows through it and cools fast.
  14. When done and cooled store in a air tight container.

This post of mine goes to Bookmarked recipes every Tuesday for US masala

This post also goes to Diwali sweets and snacks event 2010