Monday, October 13, 2008
Tomato Pulao & Sukke Aloo
For past two weeks it was raining all day and we were very much delighted about the much awaited rainy days.Hot,steamy,spicy food on a rainy day is an unequaled experience.In this abbreviated aqueous season,one could hardly contain the craving for the spicy deep-fried goodies or a hearty bowl of warm soup or a steaming pot of comforting meal.I'm a not an exceptional victim for this craving and last Sunday we had constant drizzling all day which triggered me to make this spicy,tangy Tomato Pulao, fiery Sukke Aloo and a compensating to the spiciness we had Onion Raitha and of course 'Rain'.It was a perfect lunch and I immediately felt of posting this recipe here as my cousin S asked this recipe long before.
You will need:
2 cups basmati rice(soaked for 30 mins and drained)
1/4 kg Tomatoes finely chopped
2 Onions finely chopped
4 Green chillies-silt
1/2 cup fresh green peas/ 1 cup potatoes peeled and cubed
1 inch cinnamon stick
1 tablespoon fennel seeds
1 star anise
1 Bay leaf
Salt as per taste
2 table spoon oil
1 teaspoon sugar
1/2 teaspoon garam masala
Corainder for garnishing
Heat 1 table spoon oil in a pan and fry the rice for 1 min and immedietely transfer in a dish.This step helps the rice to be seperate after cooking.
In the same pan heat the remaining oil and add the spices and allow to splutter.
Add the onions and chillies and saute for a couple of mins.
Add the tomatoes ,peas/potatoes,salt,sugar and garam masala.Stir well and saute for couple of mins.And turn off the heat.
Now add 2 1/2 cups of water and boil in a separate pan.
In my case I have boiled them in the electric cooker.
Once the water has started boiling,add the rice and the sauted tomatoes/onion/peas mixture to the water.Stir well,check for salt and cook covered till done.
This is very simple to make and could be made in a jiffy.
-Heat 3 table spoon oil in a roasting pan/Kadai.
-Add mustard and then 1/4 kg of cubed potatoes.
-Sprinkle salt,1/4 teaspoon of chilli powder,1/4 teaspoon coriander powder,1/4 teaspoon jeera powder,1/4 teaspoon amchoor powder and a pinch of turmeric
-Toss well and cover with lid.Cook till the potatoes are roasted evenly and tender.Do not add water.The potatoes must cook in the oil and steam itself.