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TOMATO

Tamil Nadu Thakkali Saadham

Rice - 3/4 cup
Tomato - 2 large
Green Chilly - 2
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Venthayam (methi/fenugreek seeds) - 1/2 tsp
Sambar Powder - 1/2 tsp
Ghee - 3 tsp
Salt - 1 tsp

Cook the rice in 1-1/2 cups water and ensure that the cooked grains are separate. Heat up the ghee in a pan and fry the mustard seeds and urad dhal. Cut the green chilly into small pieces and fry in the oil. Cut the tomato into medium sized pieces and add to the chilis along with the Sambar powder. Cover and simmer about 3 - 4 minutes. Spread mixture over the rice evenly. Dry roast the venthayam then grind into powder along with the salt. Add this to the rice and vegetables and mix thoroughly.

Tomato Pulav

1 cup Basmati rice
1/2 cup Soya granules
1 tsp Cumin seeds
1 Bay leaf
1/2 cup Tomato puree
3 Red chilis (coarsely pounded)
2-1/2 cup Water
1/2 tsp Nutmeg
Salt to taste
½ cup boiled Peas
Sliced Ginger

Wash the rice and soak in water for 15 minutes. Soak soya granules in ¼ cup of water. Take a heavy bottom pan and dry roast the cumin and bay leaf. Add soaked soya granules and nutmeg and cook till dry. Add one cup of water, chili powder and salt and bring to boil. Add rice and cook for 2 minutes. Lower the heat and cook till the rice is nearly done. Add the tomatoe puree, stir once and cover and cook till the rice is done. Remove from heat and stand it covered for 5 minutes. Garnish with peas and ginger, and offer.

Tomato Rice

Rice 1 cup
Tomatoes 1/2 can
Green Pepper 1
Green Chillies 2-3
Ginger 1/2 inch
1-1/2 tsp. Asofoetida
1 tsp black pepper
½ tsp cinnamon
¼ tsp cardamom
3 cloves
A few grinds of fresh nutmeg
Salt to taste
Fresh coriander bunch

Fry green pepper, ginger, and spices for 5 - 10 minutes. Add tomatoes, saute for a while. Add washed and drained rice, fry for 5 minutes or so. Add more water and cook until rice is done. For fancy rice, top rice with cheese, tomato and green pepper slices and bake for 20 - 25 minutes at 250 degrees F.