Tangy Tomato Rice

Tomato rice with Cabbage raitha and egg omlet

Of South Indian origin, tangy Tomato Rice makes a great one-dish meal.Just a few cupboard ingredients turn plain rice into something special.

Preparation Time: 15min

Cooking Time: 15min

Serves: 2  Shelf life:1day 
Serving Suggestion:Serve it with poppadums. But I made Onion Omlet and Onion Cucumber Raitha

Ingredients:

• 2 cups cooked rice (you can also use leftover rice)
• 4 large ripe tomatoes cut into cubes
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp mustard seeds
• 1 large onion chopped fine
• 2 green chillies slit lengthwise
• 1" piece of ginger grated
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1 tbsp garam masala
• Salt to taste

Preparation:

• Heat the oil in a deep pan and add the mustard seeds and green chillies. When they stop spluttering add the onion and fry till soft.
• Add the tomato and ginger and mix well. Cook till the tomatoes turn pulpy.
• Add the coriander, cumin and garam masala powders, salt to taste and mix well. Cook on a low flame for 3-4 minutes, stirring frequently.
• Turn off the fire and add the rice. Mix well and serve hot.

Cabbage Raitha

 A raita made with fresh yogurt (curd) and cabbage (Indian patta gobhi) is named as Cabbage Raita. But the preparation is different from other raita recipes. Learn how to make quick and easy Cabbage Raita.

Preparation time: 2 minutes
Cooking time: 2 minutes
Servings: 4

Ingredients:

• 1 cup cabbage (rinsed and chopped)
• 3 cups fresh yogurt (curd / dahi)
• 1 inch ginger chopped
• 1 big green chilli halved and remove seeds
• 1-1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chilli powder
• Fresh coriander leaves chopped

How to make Cabbage Raita:

1. Wash the cabbage leaves and chop them finely.
2. Saute in a non-stick pan without adding oil.
3. You just need to dry the cabbage little bit.
4. Wash and grind the green chillies.
5. Mix all the above ingredients with the yogurt.
6. Season with spices and serve chilled.

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