How to make Tomato Rice Paste for Tomato Rice | Simple and Yummy Recipes

Today I'm going to share Tomato Rice paste to make tomato rice  It is also called Tomato Baath or Tomato thokku. There are many different ways to make tomato rice. In this method, I'm making the Tomato rice using the tomato paste or tomato thokku. 

This tomato paste can be store in the refrigerator for 15-20 days and can be used to make tomato rice whenever required. So this is a perfect recipe during this lockdown period. Whenever you run of time, just make the rice in the pressure cooker and allow it to cool and add the required amount of paste to the rice and mix. Serve the rice with some potato chips. You can even grind this paste if you don't like the chunks of onion and tomato. 

The quantity of garlic can be reduced or it can be completely omitted if you don't like it. This makes a perfect lunch box recipe. We can make this tomato rice paste during weekends and during weekdays make some freshly cooked rice and add the tomato rice paste to the rice and the lunch is ready in minutes. Hence it is a perfect lockdown recipe. This can be served as side dish for rotis, dosa, chappathi also.

Preparation Time: 5 mins

Cooking Time: 20 mins

Serves: 4

Click the link here for the video recipe 👉 https://youtu.be/z0-cZtYnACQ

Ingredients:

• 2 Onions, medium-sized, chopped
• 6 Tomatoes, chopped
• 1 Garlic bulb, peeled and chopped
• 1 tsp Cumin seeds
• 1 tbsp Roasted Bengal gram / Channa Dal
• ½ tbsp Mustard seeds
• ½ tsp Asafoetida
• 6 Dry Red Chilies
• 1½ tsp Red Chilli powder
• ½ tsp Turmeric powder
• 3 tbsp Oil
• Salt as required

Method:

• Heat oil in a heavy-bottomed kadai or wok. When hot add cumin seeds, channa dal, and mustard seeds. Allow it to splutter.

• Add dry red chilies and fry for a minute.

• Next, add the chopped onions and saute till onion turn light brown in color on medium heat.

• Then add the tomatoes, chili powder, turmeric powder, and salt. Mix well and saute for 3 mins noon medium heat.

• Then cover and cook for 15 mins or till done on low heat. Open the lid and stir the mixture in between.

• After 15 mins open the lid and give a good mix. Switch off the stove and allow it to cool.

• Take 4 cups of cooked rice in a large bowl. Make sure the rice is cooled down. Add 3-4 tbsp of tomato paste to the rice and mix well.

• Serve with some fried papad or fryums or potato chips.

• Store the remaining paste in an airtight container in the fridge. It can be kept in the fridge for 15 days. Whenever you want to make tomato rice, just reheat the required amt of paste and add it to the rice.

South Indian Lunch Menu #3 / Variety Rice Lunch Menu

Today I'm going to share a simple south Indian variety rice lunch menu. Its a simple and quick lunch menu and also perfect for the lunch box. The menu is lemon rice, curd rice, ladiesfinger curry, vadagams and pickle. It's is perfect for summer, very light and yummy recipes.



Here is the separate links for the recipes. You can check the separate links or check for the recipes in the below post.

Lemon Rice
Ladiesfinger Curry
Curd Rice ( Recipe Below )
Pickle

Also you can check for other lunch menu recipes

• South Indian Lunch Menu #1

• South Indian Lunch Menu #2

Lemon Rice
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Lemon Rice is one of the popular and common rice dish in South India.Its very easy and prepared in jiffy when you have cooked rice in hand or you have any leftover rice in the fridge you can use that too

Ingredients

• Cooked Rice - 2 cups
• Split Bengal gram - 1 tbsp
• Roasted Groundnuts - few (optional)
• Mustard seeds - 1 tsp
• Green Chillies- 4, slit lengthwise
• Curry Leaves few 
• Turmeric powder - 1/2 tsp
• Lemon juice from one
• Salt to taste
• Oil - 2 tbsp

Method

• Heat oil in a heavy bottomed pan/ kadai / wok, when hot add split bengal gram and fry till its turn brown in color. Then add mustard seeds and allow it to splutter.

• Add green chillies,turmeric powder, curry leaves, roasted groundnuts and salt fry for 1 min(do not burn).

• Then add the cooked rice to it and mix well.

• Cut the lemon into half and take out the seeds, turn of the flame and squeeze the juice to the rice and mix well and serve.

Note:

1. Cooked rice should be completely cool before adding to kadai, other wise it will become soggy.
2. Do not squeeze the lemon with seeds to the rice otherwise it taste bitter sometimes.
3. You can also fry some cashew nuts along with the channa dal   ( optional )

Ladies Finger stirfry / Curry

-----------------------------------

Vendakkai curry - an easy south Indian style ladies finger curry without coconut. It pairs well with rice and chappathi. I added sambar podi/ powder to this recipe. That gives a very nice taste to this curry.

Ingredients

• 250 gms of Ladies Finger / vendakkai / Okra
• 1 Onion, chopped
• 2 Tomatoes, medium sized chopped
• 2 Dry Red Chillies
• 1 tsp Mustard seeds
• 1/2 tsp Red Chilly powder
• 1 tsp Sambar powder
• Salt to taste
• 2 tbsp of Oil

Method

• Wash and pat dry the ladies finger before chopping to avoid the slime. I usually wash it and strain the water completely and place them in a kitchen towel to dry.

• Now chop the ladies finger into small pieces.

• Heat oil in a pan, when hot add mustard seeds and allow it to splutter.

• Next add the ladies finger and fry for one minute.

• Cover the pan with the lid and cook in a medium flame for 2 minutes. in between stir it 2 or 3 times.

• Remove the lid/cover and add the onion, tomatoes, chilly powder, sambar powder and salt and mix well.

• Cook the curry in low medium flame and keep stirring in between to avoid burning.

• Sprinkle water if needed. Top/pour oil if  the curry sticks to the pan.

• Once done transfer to a bowl and serve with rice or chappathi.

Curd Rice

------------

Ingredients:

• 2 Cups of Cooked Rice
• 1/4 litre Curd
• 1 tbsp of Oil
• 1 tsp Mustard seeds
• 1 tsp Channal Dal / Bengal Gram
• Few Cashew Nuts
• 1 Dry red Chilly
• Few Curry Leaves
• Salt to taste

Method:

• Place the cooked rice in a large bowl. Add curd, salt and 2 tbsp of water. Mix well and keep aside.

• Heat oil in a wok, when hot add bengal gram and mustard seeds. Wait till the mustard seeds splutter.

• Add cashew nuts, curry leaves and dry chilli and fry. Do not burn.

• Add this tempering / tadka to the rice and mix well.

Tomato Biryani in Pressure Cooker | Thakkali Biryani | How to make Biryani in Pressure Cooker | Lunch Box Recipes

A simple one-pot South Indian style delicious Tomato Biryani recipe made using the pressure cooker. It is a one-pot meal, hence it is perfect for a lunch box recipe. It's is very simple and easy to make. 

 ↓ Video Recipe ↓

I love this tomato biryani more than the vegetable biryani. Even you can make it for a quick weeknight dinner. Serve this biryani with simple raitha or potato chips or fryums. It tastes best with potato chips.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 2

Ingredients :

• 1 Onion, medium-sized
• 5 Green Chillies
• 2 tsp Ginger Garlic paste
• 2 Cinnamon sticks
• 4 Cloves
• 3 Cardamon
• 1 Bayleaf
• Few Cashew nuts
• Few Mint leaves ( optional )
• Few Coriander leaves
• 1 tsp Chilly powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala powder
• 1 cup of Basmati Rice
• Salt to taste
• 2 tbsp Oil
• 2 tbsp Ghee

To Grind

• 3 or 4 Tomatoes
• 1/2 tbsp Fennel seeds
• 1/2 tsp Poppy seeds

Preparation:

• Chop the onion lengthwise.

• Grind tomatoes, fennel seeds, poppy seeds in a mixer/ blender to a fine paste.

• Wash the rice and soak in 2 cups of water.

Method :

• Heat oil and ghee in a pressure cooker. When hot add cashew nuts, cinnamon sticks, cloves, cardamom, bay leaf and fry for 30 seconds.

• Add sliced onions and saute till it turns golden brown in color.

• Now add the mint leaves and saute.

• Add the tomato paste, ginger garlic paste, chilly powder, turmeric powder, salt and cook for 5 minutes.

• Next, add the soaked rice along with the water to the cooker ad mix well.

• Add turmeric powder, garam masala powder and bring it to a boil. Taste it and adjust the salt.

• Finally, add the coriander leaves and give a good mix and close the cooker with the lid.

• When the steam releases, place the whistle/ weight and cook for 2 whistles and remove from the stove.

• After the steam goes down, open the cooker and very gently mix the rice.

• Serve along with curd raitha, potato chips, pickle.

Garlic Rice / Poondu Saadam / Lunch Box Recipes / Variety Rice Recipes

Do you love garlic? Then this is a must-try recipe. Today I'm going to share one of the south Indian variety rice recipe called Garlic rice / Poondu Saadam. This is very tasty and flavourful rice. If you have any leftover rice then make use of it and pack a quick lunch.

↓Click for the video Recipe ↓

Ingredients

• 2 cups of cooked rice
• 8 or 9 cloves of Garlic
• 3 Dry Red Chillies
• 1/3 cup of grated Coconut
• 2 tbsp of Oil
• 1 tsp  Mustard seeds
• 1 tsp Urad dhal
• Few Curry leaves
• Salt to taste

Method

• Heat 1 tbsp of oil in wok/ kadai, when hot add the garlic and dry red chillies and fry for a minute. Then add the grated coconut and fry for 1 minute. Do not burn the coconut. Even you can switch off the stove and roast the coconut in the kadai.

• Allow it cool and grind the mixture coarsely in a mixie or a food processor and keep it aside.

• Heat the remaining oil in the same kadai/wok, when hot add mustard seeds and urad dal and allow it to splutter. And then add curry leaves to it. 

• Now add coconut garlic mixture and salt to it and saute for 2 minutes. Then add the rice to it and mix well, so that rice and garlic mixture combine together.

• Serve with potato fry or your favourite side dish.

  Notes

• If you don't have any cooked or leftover rice.. cook them and allow it to cool and proceed the recipe. Do not use the hot rice for this recipe.
• If the garlic cloves are big then reduce it to 5.
• If you feel spicy, you can reduce the chillies too.
• you can substitute dry coconut powder in the place of fresh coconut. 
• Also you can prepare the coconut garlic mixture in advance and store it in a container in the fridge. Whenever you have any leftover rice, you can prepare this garlic rice easily.

#garlicrice #varietyrice #varietyricerecipe #leftover rice #leftover ricerecipes #southindian #southindianrecipes #southindianvarietyrice recipe #poondu saadam

Brinjal Biryani / Eggplant Biryani | Biriayni in pressure cooker | Onepot meal

One of my favaourite food is Biryani. This is one of the most popular and classic recipe which doesn't need much introduction. Today I'm going to share a biryani recipe cooked with ' Brinjal '. Surprised !!...... yes me too surprised when i heard this for the first time.

Soya Chunks & vegetable Rice/ Pulao

Today's recipe is Soyachunks and Vegetable Pulao. Since Soyachunks are a great source of protein, i always try to include this in as many dishes i could. In this recipe i have used only the whole spices and a lil garam masala at the end. This pulao is easy to make and it is perfect for the lunchbox recipe.Serve this pulao with simple onion raitha.

A quick and simple Vegetable Rice/Pulao ( pressure cooker method )

Some-days back we friends Lubna, Satrupa, DeepaSri and me had a potluck at my place. I simply loved all the dishes cooked by them. While we were relaxing after our heavy lunch, we started discussing about the recipe cooked by all. When Deepa was telling about the dish made by her, i was quite impressed by the ingredients of vegetable rice. She explained that she added only vegetables and few spices to the rice and did not use any masala paste or masala powders to the rice and the rice used was Basmati one. I cant wait to try this. Because it's very very easy, simple and quick to make, more than that it was absolutely yummy. When we invited my hubby's friend and his wife for lunch on one sunday, i made this Vegetable rice and Dum aloo, it was a huge hit. I was happy and thanks to Deepa for the recipe.

Spicy Tomato Rice

Tomato rice is the popular and common variety rice recipe in south india. This is a one pot meal and it can prepared very quickly and also it is one of the ideal lunch box menu. There are so many version to make this rice. Though i have already posted Tomato rice , here is my another version.  For this you need nice tangy and well ripened tomatoes, i have used here is natty tomato which is very juicy and easily cooks. Here's the recipe.

Lemon Rice

Lemon Rice is one of the popular and common rice dish in South India.Its very easy and prepared in jiffy when you have cooked rice in hand or you have any leftover rice in the fridge you can use that too. It is perfect for picnics and also when you feel lazy and don't feel like spending much time in the kitchen this recipe is a good option. It's taste wonderful when served with potato fry. Here's the recipe.

Tamarind Rice (with leftover rice)

Tamarind rice (Puli Sadham)is a popular recipe in south India. Whenever I have plenty of leftover rice, I prepare this. I can say It's the perfect way to use leftover rice and it is easy to prepare also. Just marinate the rice with tamarind pulp, sambar powder, turmeric powder, and a little salt, cover, and keep it overnight. And the next day morning you just need to do tadka and add the rice. Along with this I prepare some coconut chutney and serve this as breakfast.

Ingredients

• Cooked Rice - 2 cups
• Oil- 3 tbsp
• Bengal Gram - 1/2 tbsp
• Black Gram - 1/2 tbsp
• Mustard Seeds - 1 tsp
• Curry Leaves - few
• Dry Red Chillies - 8 nos
• Turmeric powder - 1 tsp
• Sambar powder - 1/2 tsp
• Roasted Peanuts - 2 tbsp
• Shallots - 10nos, peeled and chopped (or u can use 1 big red onion) - optional
• Tamarind - lemon sized

Method

• Soak tamarind in water and leave for few minutes and take out the extract.

• In a large bowl place the leftover rice, add the tamarind pulp, sambar powder, turmeric powder, salt, and mix well.

• Heat oil in kadai, add bengal gram, urad dal, and fry for 30 seconds, then add mustard seeds to it and let them splutter.

• Add dry red chilies and curry leaves and fry till the red chilies turn lightly brown.

• Now add chopped onions to it and fry till it turns pink.

• Add the peanuts, salt and mix well.

• Finally, add the rice and mix well.

Note:

• Take a thick extract from tamarind, don't add too much water, otherwise, the rice becomes soggy.
• Do not add too much sambar powder b'cos its flavor will dominate.

Tomato Rice

While i was thinking what to prepare for today's lunch and also felt lazy ( but not lazy to take photos :)... ) to cut vegetables then i saw some left over readymade tomato puree in my fridge. I thought i will make Tomato rice. Then just chopped only onions for this recipe. It's a simple, easy and quick variety rice recipe. I used basmati rice for this. So i prepared this tomato rice in few minutes. I didn't use any masala ingredients to this. I made it very simple. It was tasty because of basmati rice or ready made tomato puree i dont know but trust me it was very yummy.

Kongunadu Arisi Paruppu Sadham in Cooker ( step by step pic + Video ) | Kongunadu Cuisine- Lentil Rice | Simple and Yummy Recipes

Kongunadu Arisi Paruppu Sadam, a signature recipe from the kongunadu region. It is a combination of rice and toor dal flavored with mustard seeds, cumin seeds, curry leaves, and with some mild spices.

This is a quick lunch recipe often made in Coimbatore. It is a very simple recipe and moreover, it is a one-pot meal made in a pressure cooker. Parboiled rice is used for making this rice. If you don't have parboiled rice, you can use raw rice like one masuri also.  Serve potato fry or chips with little curd as an accompaniment to this.

Watch the making here ↓

Preparation time: 10 mins Cooking time: 20 mins Serves: 2 Ingredients

• 1 cup Rice
• ⅓ cup Split Pigeon peas ( Toor Dal )
• 1 tsp Mustard seeds
• ½ tsp Cumin seeds
• 1 onion, thinly sliced
• 1 large Tomato, chopped
• 2 Dry Red chilies
• ¼ tsp Turmeric powder
• Salt as required
• 1 tbsp Oil

To dry grind

• 1 tsp Cumin seeds
• Dry Red chilies
• 4 Garlic cloves
• few Curry leaves

Preparation

• Wash the rice and dal thoroughly. Soak in 2½ cups of water for 15 mins and keep aside.

• Dry grind the ingredients mentioned above and keep aside

Method

• Heat oil in a pressure cooker, when hot add mustard seeds and cumin seeds, allow it to splutter.

• Add dry red chilies and roast for few seconds.
• Next, add onion and saute till it turns brown in color in medium flame.
• Then add the chopped tomatoes and saute till it becomes soft in medium flame.
• Add the ground coarse paste and saute for 2 more mins.
• Next, add the rice and dal along with the water. Add salt, turmeric powder, and coriander leaves. Mix well.
• Cover the cooker with lid. When the steam releases, place the weight and cook for 3 whistles in medium flame. Once done switch off the flame.
• When the pressure goes down, remove the weight, and open the cooker.
• Gently mix the rice and serve hot with a dollop of ghee.


💥 Step by step pic how to Arisi Paruppu Saadham at home

Wash the rice and dal thoroughly. Soak in 2½ cups of water for 15 mins and keep aside.

Dry grind the ingredients mentioned above and keep aside

other ingredients

Heat oil in a pressure cooker, when hot add mustard seeds and cumin seeds, allow it to splutter.

Add dry red chilies and roast for few seconds

Next, add onion, curry leaves and saute till it turns brown in color in medium flame.

Then add the chopped tomatoes and saute till it becomes soft in medium flame.

Add the ground coarse paste and saute for 2 more mins.

Next, add the rice and dal along with the water. Add salt, turmeric powder, and coriander leaves. Mix well.

Cover the cooker with lid. When the steam releases, place the weight and cook for 3 whistles in medium flame. Once done switch off the flame. When the pressure goes down, remove the weight, and open the cooker. Gently mix the rice and serve hot with a dollop of ghee.

Mushroom Pulao

Spicy and tasty mushroom pulao was on the menu for yesterday's lunch. I bought mushrooms to make mushroom roast as side dish for sambhar. He was also at home. It was almost lunch time, me bored of every time making sambhar, rasam for lunch. So i thought i do some variety rice. Then i thought i would make mushroom pulao. First time i made this. I was thinking oh god how will it end up. Thank god it ended up with tasty and yummy pulao. And i got a very good feedback from him too. : )

This is going to participate in " Monthly Mingle : Ravishing Rice " hosted by Nags of Edible Garden

Ingredients
Mushrooms - packet
Basamti Rice - 2 cups
Cinnamon - 1 stick
Cloves - 3
Onion , chopped - 1
Salt to taste
Ghee or oil - little

For the Ground masala
Garlic - 6 pods
Ginger - 1" piece
Green chillies - 2
Fennel seeds - 1/2 teaspoon
Pepper Corns - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Cardamom - 1
Mint leaves - few
Coriander leaves - few



Method

• Cook basmati rice in enough water along with cinnamon, cloves and drop of ghee or oil and keep aside.

• Heat oil or ghee in a wok and add onion and fry it till turns
  

• Add the grounded paste to it and fry for 2 Min's.

• Then add mushrooms to it and stir well. Add little water and cook till the mushrooms are cooked.

• Add salt to it and stir well.

• Now add the rice to it and mix gently and serve hot.
  

Easy Egg Briyani

Who don't like to prepare easy and delicious recipe. That too briyani. Yummy right. One day i like to have briyani, but i don't want to grind masala all those things and don't want to go out to buy mutton also. So i decided i would do with egg. Here's the recipe.

Ingredients
Boiled Eggs - 2
Basamati rice - 1 cup
Bay leaves - few
Cashew nuts - few
Cardamom - 2
Onion - 1, chopped lengthwise
Tomato - 2
Ginger garlic paste - 1 1/2 tsp
Garam masala powder - 1 1/2 tsp
Green chillies - 2
Oil
Salt to taste

Method

• Heat oil in pressure cooker, add cashew nuts, bay leaves, cardamom and fry for one minute.
  

• Then add the chopped onions, green chillies and fry till it becomes golden brown in color. Add tomato and fry for 2 Min's.

• Then add ginger garlic paste and garam masala powder to it and fry for 2 more Min's.

• And then add the basmati rice and add water accordingly.

• Pressure cook for 2 to 3 whistles. Serve with boiled eggs and roasted cashews.

Pongal

Ingredients

Raw Rice - 1 cup

Split Green Gram - 1/4 cup

(Moong Dal)

Ghee - 3 tsp

Cashew Nuts - 7

Cumin seeds - 1 tsp

Green chillies - 2

Ginger root - 1" piece

Whole Black Pepper - 1 tsp

Garlic pods - 2

Few Curry leaves

Salt

Method

1. Mix rice and moong dal. Wash it and keep aside.
2. Cut green chillies and ginger into fine pieces , smash garlic pods, crush black pepper and keep aside.
3. Heat ghee in pressure cooker, add cashew nuts to it.
4. Then add cumin seeds, green chillies, ginger, garlic, curry leaves and pepper to it.
5. When all splutters add rice and moong dal and add 3 cups of water to it.
6. Finally add salt to it. Mix well.
7. Pressure cook for 5 whistles.
8. Serve with coconut chutney, sambhar and vada.

Jeera Rice & Okra Fry

Today i tried other blogger recipes. Usha' s Jeera rice and Sripriya's Okra fry. I'm glad i tried them, as they turned out so good. Thanks Usha and Sripriya for posting these recipes!

Jeera Rice

Okra Fry

Chicken Briyani

Ingredients
1 1/2 cup Basmati Rice
1 cup Chicken pieces
2 onion, chopped lengthwise
3 to 4 Tomatoes, chopped
1/2 cup Mint leaves
1/2 cup Coriander leaves
2 green cardamom
1 stick Cinnamon
1 Clove
Few Bay leaves
2 tsp Ghee
1/2 Lemon
Salt
Oil
To Make Paste
3 stick cinnamon
2 Cloves
10 Garlic pods
1" Ginger
Few curry leaves
Method

Grind all the ingredients together given in to make paste. Heat oil in a pressure cooker, add cardamom, cinnamon, cloves, bay leaves to it. Add mint and corriander leves to it. Then add chopped onion and fry to a golden brown. Add tomatoes to it and fry for 2 minutes. Now add the grinded paste to it and fry till the raw smell goes off. Add chicken pieces to it and mix well. Add 1/2 cup water to it and stir it. Pressure cook for 3 whistles. Then remove the pressure and lid then add rice to it, add enough water and mix well and pressure cook for 2 whistles. When pressure got released remove the lid add 2 tsp ghee and squeeze 1/2 a lemon to it and mix well. Serve hot.

Served with chicken curry and onion pachadi. Check for chicken curry recipe here.

Tomato Briyani

Ingredients
1 cup Rice
1 Onion, chopped lengthwise
4 to 5 Tomatoes
1 stick Cardamom
2 Bay leaves
2 Cloves
4 pods Garlic
1/2 tsp Cumin Seeds
Few Curry Leaves
3 Red chilly
Little Turmeric Powder
Few Corriander Leaves
Salt
3 tsp Oil
Method
Grind garlic, cumin seeds, red chilly and curry leaves to a fine paste and keep aside.
Grind tomatoes and keep aside.
Heat oil in a pressure cooker, add cinnamon, cloves and bay leaf. Now add onion and fry till it becomes golden brown, then add the grinded garlic, cumin, chilly paste to it and fry for 2 mins. Then add grinded tomatoes to it and cook till the raw smell goes off. Now add rice and enough water to it. Add turmeric powder, corriander leaves and salt mix well. Close the pressure cooker and cook until 3 whistles. Serve hot.

Coriander Rice

Ingredients
1 cup Rice
1 Onion, chopped lengthwise
1 Cinnamon Stick
2 Cloves
Few Curry leaves
Bay leaf
Salt
Oil
To Grind
1 Bunch Coriander Leaves
1 tsp Cumin seeds
1 tsp Bengal Gram
1 tsp Urad dal
Tamarind, Small lemon sized
1 small cup Grated Coconut
2 Red chilly
2 Green Chilly
Method
Heat 1 tsp oil in a kadai fry all the above ingredients mentioned in to grind. Make a fine paste.
Heat 3 tsp oil in a pressure cooker, add cinnamon, cloves, curry leaves, bay leaf to it. Then add onion fry until it becomes golden brown. Now add the grinded paste to it and cook for 3 min. Now add rice to it and add enough water to it. Mix well and add salt to it. Pressure cook it.

Submitting this recipe to Color in Food Event hosted by EC