TOMOTO RICE - SIMPLE SUPPER

Ingredients:

2 cups basmati rice.

2 generous tbsp canned tomato paste.

1 small red onion chopped.

1 cup frozen mixed veggies.

1 small potato2 tbsp dessicated coconut .

1 tsp ginger-garlic paste.

1/2 tsp turmeric powder.

1 tsp chilli powder .

1 tsp garam masala.

2 tbsp oil.

1 tsp jeera.

2 cardamom pods.

2 cloves.

1 small piece of cinnamon.

a few curry leavessalt to taste.

Method:

Heat the oil in a wide saucepan. Add jeera and then cardamom, cloves,

cinnamon and the curry leaves. When the spices sizzle, add the chopped

onion and saute lightly.

Add the ginger garlic paste. Add the frozen veggies, potatoes and

tomato paste. Fry for a few seconds and then add the basmati rice.

Fry the rice lightly as well.

Then add the coconut, turmeric, chilli powder, garam masala and salt.

Add the water and let it come to a gentle boil. Lower the heat to the

lowest setting and cover the lid. Let it cook undisturbed for 15-20 minutes.

Fluff up the rice and savour with some tasty pickles, raita and papad.

You can also fry all the ingredients and for the last step, just transfer

everything to the rice cooker and let cook for a fuss-free dinner.

Tomato Rice - Super simple weekday supper

BROCCOLI SOUP

Braccoli Soup

Ingredients:

1 cup of chopped broccoli.

2 cups of milk.

1 tbsp flour (All Purpose/maida).

1 tbsp butter.

1/2 of a small piece of garlic (optional).

1 tbsp chopped white onion.

salt and pepper to taste.

Method:


1.Finely chop the broccoli, garlic (if using) and onion Chop really fine

so that you can avoid having to puree or blend the soup later.

2..Heat the butter in a saucepan.

3.Add the onion and garlic and saute till translucent.

4.Add the flour and saute till the flour turns a light brown
and has a slight nutty aroma.

5.Add the broccoli and saute a little.

6.Add the milk and stir with a whisk to avoid lumping.

7.Heat/boil till desired consistency.

8.Add salt and pepper to taste.

9.Garnish with a small microwaved floret of broccoli.





10.Serve with garlic bread.

VEGETARIAN MUTTON KURMA

VEGETARIAN MUTTON KURMA



Ingredients


2 cups of all purpose flour

1/2 cup of green peas (fresh or frozen).

2-3 big ripe tomatoes.

3 tsps chilli powder.

1 tsp turmeric powder.1/2 tsp cumin seeds.

a pinch of baking soda.

2 big red onions.

4 green chillies.

4 cloves of garlic1 small piece of ginger.

1 tsp poppy seeds (khuskhus).

2 tsps coriander seeds (dhania).

2 tbsp grated coconut (fresh or frozen).

1 stick cinnamon.

3 cardamom pods.

1 spring curry leaves.

a handful of cilantro leaves for garnish.

1 tsp gheeoil for frying.

salt to taste.


Method:


1.Add 1/2 tsp salt, 1/2 tsp chilli powder, 1 tsp ghee and a big pinch of soda
to the flour.

2.Knead into a chappati-like dough with water.

3.cover and let it rest for 3-4 hours .
(I only let it rest for 1/2 hour and it turns out fine) .

4.Make 1/2 inch thick rolls and steam the rolls for 15 minutes.

5.I steamed it in a pressure cooker without the "weight" on top.

6.When the rolls are cool enough to handle, cut them into 1/2 inch slices.

7.Deep fry the pieces till they are a lovely golden color.

8.Grind the coconut, coriander seeds, cumin seeds, onions, garlic,
ginger,green chillies, chilli powder and turmeric to a smooth
paste withvery little water.

9.Heat 2 tbsp of oil in a heavy bottom saucepan.

10.Add the cinammon stick, cardamom pods(whole) and
curry leaves.

11.Add the ground paste and fry till this a wonderful aroma.

12.Add the tomato pieces and fry till the tomatoes get cooked well.

13.Add salt, peas and the fried mutton pieces and 1/2 a cup of water.


Let simmer slowly till the dough pieces are as tender as you
would like them.

Garnish with cilantro leaves and serve hot with chappatis, rotis or rice.