With the Memorial Day weekend, the week seems to be going by very fast. Holidays on a Monday always do this to me - by the middle of the week, I am looking up the calendar to check if we are at Tuesday or Wednesday!! Do you feel the same way? Our weekend was quite busy, but we were able to make our first trip of the season to one of our favourite local farms!! I had an email from them announcing that the asparagus was in and though I have been buying at our local store, I was really really keen to get a fresh batch from the farm. So off we went - and I am so glad because we were lucky enough to find some early rhubarb too!! I got a good batch of each and I will be penning down the recipes for both early next week!!
For the recipe of the day - its a simple one pot meal. Tomato rice made the way my Mum did during my schooldays. We loved this recipe so much that we would demand it on a regular basis at dinner and it was the perfect meal on cold winter evenings. I have altered the recipe to the extent that she always makes this with fresh tomatoes, and I have used tomato paste. Of course no edamame beans were available when we were kids, so sweet winter peas were a great favourite. Mum would also add lashings to ghee or butter - something that takes the YUM factor of this recipe to a whole new level:)
2 cups long grain rice
1/4 cup tomato paste
1 medium onion, minced
4 cloves garlic, minced
1 cup edamame beans
1/2 tsp haldi (turmeric powder)
1/2 tsp lal mirch (red chili powder)
1/2 tsp garam masala
Salt to taste
1-2 tbsp oil
- Wash the rice and soak it in 4 cups of water for about an hour.
- Heat the oil in a large saucepan.
- Add the onions and garlic.
- Stir and fry on a medium heat until they turn transparent.
- Add the tomato paste, the turmeric powder, red chili powder, salt to taste, and continue frying until the oil begins to separate.
- Now drain the rice and add it to this mix. Stir to ensure that the rice is well coated with the masala mix.
- Pour in 4 cups of water, stir, bring to a boil.
- Boil for about 5 minutes. Then reduce heat to medium, cover the rice and cook for about 15 minutes. Make sure to stir occasionally.
- Now add the edamame beans and the garam masala, stir, cover the rice and cook on a low heat until all the water is absorbed and the rice is fluffy and done.
- Enjoy with raita, salad, and pickles!!
- I used long grain par boiled rice. Should you use any other kind follow instructions for amount of water needed for the rice variety closely.
- Adjust the spices as per taste. I have added more red chilies in this recipe as the tangy tomato taste generally tends to hide the taste of spices.
- Green peas, corn kernels, and even boiled chickpeas make for good alternatives to the edamame beans.
Like this recipe. Tried it. Leave me a comment:)
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