RICE IN RICH CREAMY TOMATO GRAVY

 RICE IN RICH CREAMY TOMATO GRAVY

 

  

 

 

 

 

 

INGREDIENTS

• Tomatoes (chopped) - 5-6
• Asafoetida (heeng) - a pinch
• Jeera (cumin seeds) - 1/4 teaspoon
• Ginger (sliced) - 1/2 inch
• Green chillies (whole) - 2
• Turmeric powder - 1/2 teaspoon
• Red chilli powder - 1/4 teaspoon
• Garam masala powder - 1/4 teaspoon
• Salt - 1 teaspoon (adjust according to taste)
• Fresh cream - 4-5 tablespoons
• Sugar - 3/4 teaspoon
• Paneer (cut into cubes) - 50 grams (optional)
• Fresh coriander (chopped) - for garnish
• Oil - 3-4 tablespoons
• 2 cups water
• Nutrela rice ((click here for the recipe)   OR  Jeera rice (click here for the recipe)  

 

 

METHOD

• Heat oil in a pan.
• Add asafoetida (heeng), jeera and sliced ginger and whole green chillies and turmeric powder to the hot oil.

 

 

• As they crackle, add chopped tomatoes to it.

 

• Cook these tomatoes on high flame for 3-4 minutes.
• Turn off the flame and allow them to cool down.

 

• When tomatoes cool down, grind them to very fine paste in a mixer grinder.

 

 

 

• Heat pan once again and add this tomato paste to the pan.
• Cook well till the mixture starts leaving oil.

 

As it starts leaving oil, add red chilli powder, salt and garam masala powder.
When it leaves oil, add sugar to it and mix well.

 

• Add 2 cups water to this tomatoes mixture.
• Bring it to a good boil on high flame.
• Boil it for 3-4 minutes and lower the flame.
• Boil it till the time a slightly thick gravy is formed.
• Once when a slightly thick gravy is forms, add fresh cream to it.

 

• Boil for another 5-10 minutes.
• Now, the gravy is ready to be used.
• Add neutrela rice or jeera rice to this gravy just enough that they remain dipped in the gravy well.
• Mix well and toss for 3-4 minutes.
• Add paneer cubes to it as they give good taste to the rice.
• Mix well.

• Garnish with fresh chopped coriander leaves.
• Rice with rich creamy tomato gravy is ready to serve.

BOTTLEGOURD (LAUKI) PANCAKES

BOTTLEGOURD (LAUKI) PANCAKES

 

 

 

 

 

INGREDIENTS

• Bottlegourd (gheeya) - 1 medium sized (grated)
• Besan - 4-5 tablespoons
• Sooji - 1 tablespoon
• Green chillies (chopped) - 1-2
• Fresh coriander (chopped) - 1 tablespoon
• Red chilli powder - 1/4 teaspoon
• Ajwain - 1/4 teaspoon
• Garam masala powder - 1/4 teaspoon
• Salt - 1/2 - 1 teaspoon (adjust according to taste)
• Oil

 

METHOD

• In a bowl, add grated bottlegourd, besan and sooji and mix well.

 

 

• Bottlegourd has its own water so the mixture will get mixed.
• Now, add chopped green chillies and a little quantity of water and make a thick batter.

 

 

• Now, add more water to make a slightly thinner batter.

 

 

• Now, heat a tawa with 2 teaspoons of oil.
• Keep it on high flame.
• Spread 2 tablespoons of the batter prepared on this hot oil.

 

• Now, drop 2 teaspoons of oil on the sides of this half cooked pancake so that it gets released from the bottom. Keep the flame high.
• When it appears to be cooked from the lower side, lower the flame slightly.
• Once when it releases from the bottom, turn it upside down.

 

• Now again put 1 teaspoon of oil on the sides and turn upside down.

• Keep turning it upside down till it is well cooked from both the sides.

• Take it off the flame.
• Bottlegourd pancakes are ready to serve.