Tomato Pulav / Tomato Rice - Type 1

Tomato Pulav / Tomato Rice - Type 1

Tomato Pulav is one of  the easiest option for a quick lunch. It goes well with a simple onion raita. Though there are different versions of Tomato rice, this is the first version of Tomato Rice I am posting...Will post my different versions I tried earlier in due course. When I talk about this tomato rice, I first get into my hostel days..They used to serve a watery white chutney for the tomato rice. Till today, I am unable to find out what ingredients they would have used for making the chutney.But still I remember the taste of the Tomato rice given in the hostel. Though we used to criticize the hostel food a lot during that time, those good memories and the taste still goes through the mind often and fills the heart happily...

Ingredients

Ripe Tomatoes - 2 Big

Green Chillies - 3 Big

Oil - 2 tbsp

Basmati Rice - 1.5 Cup

Salt - To Taste

Fennel Seeds / Sombu - 1 tsp

Cinnamon Sticks - 2

Lavang / Cloves - 4 or 5

Bay Leaves - 3

Garlic Paste or crushed garlic - 2 tbsp

Turmeric Powder - 1 tsp

Method

• Cut the tomatoes, green chillies and soak the basmati rice in water. Keep all the ingredients handy.
• In a big non-stick cooking vessel, add oil first. When its heated, add sombu, pattai/cinnamon sticks, lavang followed by garlic paste, green chillies and fry them well till the rawness completely takes off.
• Add the tomatoes, turmeric powder into the vessel and leave it for a minute.
• When its soggy, slightly mash them and add the basmati rice and fry for another minute.
• Add required amount of salt, bay leaves and 3 cups of water into the vessel.
• Allow them to cook on a low flame. When the pulav is done completely, switch off the flame.
• Serve this tomato pulav with a cup of Onion raita / cucumber raita.

how to make Ilish Fish Bhaja / Hilsa Fish Fry

My first attempt at making Ilish. I made two verisons, one fry and one curry. Here is a simple fry version. Like super simple, but perfect with dal & chawal

Ingredients: 

Ilish Fish: 4 pcs

Turmeric : 1/2 tsp

Salt : 1 tsp

Red chili powder : less than 1/2 tsp

Mustard oil for frying

Directions: 

Tap dry the pcs of fish with a towel

Rub /apply turmeric, salt and red chili powder well on every pc of fish

Let the fish marinate for 20-30 mins

Heat mustard oil in pan/kadhai

Fry the fish for 2 mins on each side till golden brown and slightly crisper on top

Remove from oil and drain on kitchen paper

Serve hot with sliced onions and along side dal chawal.