Skip to main content

Tomato Pulao

I had left over rice on hand and I do not eat meat on Thursdays. So I am thinking of making a vegan recipe and then one recipe from Sanjeev Kapoor's collection passed my mind. This is customized version of the recipe to match my taste. You can alter it any way you want and add whatever vegetables you have on hand.
This is a one dish meal with lot of veggies and lot of taste packed into it, just like that. Just give it a try!
Ingredients
1 tbsp oil
2 medium sized onions cut into cubes
2 tsp ginger garlic paste
2 big tomatoes cut into cubes
1/4 cup tomato paste or any tomato sauce used for pastas
2 tbsp Tomato Ketchup
1 1/4 tsp red chili powder
1/2 tsp turmeric
2 tsp pav bhaji masala
1 green bell pepper cut into cubes
2 green chillies minced
2 small Potatoes boiled and cut into cubes
Salt per taste
6 cups cooked rice(I used approximately 2 1/2 rice cooker cups raw rice cooked)
1/4 cup green peas
For Garnish
Handful of Coriander Leaves
Method
Heat oil in a pan. Add the ginger garlic paste and saute it for couple of seconds. Add chopped onions and fry till they are translucent.
Add in the tomatoes and let them cook for 3 to 5 minutes. Add in the ketchup, tomato paste, red chili powder, turmeric and pav bhaji masala. Give it a good stir. Let it fry for a minute. Now add bell pepper, green peas, boiled potato cubes and green chillies. Give it a good stir and let it cook for 3 to 5 minutes.
Add in a cup of water and salt. Stir it and close the lid. Cook till all the veggies are cooked to perfection and at this point there should be a thick gravy along with the veggies.
Now turn the heat to low, add in the rice and combine gently without breaking the rice grains. Mix thoroughly till everything is well incorporated. Let it cook for 2 to 4 minutes before turning off the heat. Garnish with coriander leaves
This dish can be enjoyed on it own or can be served with raitha.

Comments

Popular posts from this blog

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)
Ingredients For Batter 2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa finely minced green chillies, chopped onions and minced cilantro
Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.
To make t…

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry.

This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!

Apollo Fish

Somehow I do not like eating out very often but I crave for some dishes served at the restaurant. So I try to replicate them in my kitchen modifying the recipe my way to exactly match my taste buds.

The recipe I am posting today is one such dish. This was the first restaurant dish I fell in love with eight years back..The name itself will make my mouth water..ummmmm..

I made Apollo fish for the weekend and here is the recipe for you guys....Have a great weekend!!