Ingredients:
1) Rice (Biyyamu)= 2 Cups (Raw rice).
2) Tomatoes = 4 Medium size.
3) Potatoes (BangaluDumpa, Aloo gadda) = 2 Medium size
4) Onions (Ullipayalu) = 2 Medium size.
5) Ginger (Allamu) = Small Piece.
6) Garlic (Vellulli, tella gadda) = 4 Pearls.
7) Bay Leaves (Biryani aaku) = 2 Leaves
8) Cinnamon (Dalchini Chekka)= 1/2 inch piece.
9) Green Chillies (Pachimirapakayallu) = 4 Pieces.
10) Cloves (Lavangalu)= 2
11) Salt = Acc to taste.
12) Turmeric powder (Pasupu) = 1/2 Tea spoon.
13) Chilly Podwer (Karamu) = 1/2 Tea spoon.
14) Mint leaves (Pudina)= Handfull
15) Oil = 2 Tbl Spoons.
16) Coriander Leaves (Kottimera) = 2 Tbl Spoons.
17) Dhaniya Powder (Dhaniyalu)= 1/2 Tea spoon.
18) Garam Masala = 1/2 Tea Spoon.
19) Water= 4 cups.
20) Green Peas (Pachhi Bataneelu) = 3 Tbl spoons
Method
1) Grind Ginger,Garlic,Green Chillies to paste and keep them aside.
2) Then chop Tomatoes,Potatoes,Onions length wise.
3) Take a wide vessel or cooker add 2tbl spoons of oil after heating it add bay leaves, Cinnamon, Cloves
and fry them for a min then add grinded (Ginger,garlic&green chilli) paste and fry for about 5 min then add potatoes,Green Peas onions fry for 10 min ( to saute )
4) Then add Turmeric powder, Chilly powder, Dhaniya powder and Garam masala and fry for a min
then add Tomatoes add cook until the rawness of vegetables disappears then add mint, corriander leaves fry for a minute, till they become to slightly thick paste then add raw rice and mix well, if required add some salt add 4 cups of water add put weight on it and cook until 3 whistles.
After the pressure is released pull out the cooked rice add coriander leaves for garnishing.
Tomato Rice is ready to serve.
Serve with Raita
1) Curd (Perugu) = 1 Cup.
2) Onions (Ullipayalu) = 1 (Cut into small pieces)
3) Green Chillies = 1 piece.
4) Salt = Acc to taste.
Popu:
1) Oil= 1/2 teaspoon
2) Urad dal= (Minapappu)1/2 Teaspoon
3) Cumin seeds (Jeelakara)= 1/2Tea spoon
4) Mustard seeds (Avalu)= 1/2Tea spoon
5) Red Chillies(Yandu Mirchi) = 1 Piece
6) Curry Leaves (Karivepaku)= 1Spring
7) Inguva = 1Pinch
Method:
1) Take a small pan add some oil after heating it fry all the above items and mix them in Curd
1) Rice (Biyyamu)= 2 Cups (Raw rice).
2) Tomatoes = 4 Medium size.
3) Potatoes (BangaluDumpa, Aloo gadda) = 2 Medium size
4) Onions (Ullipayalu) = 2 Medium size.
5) Ginger (Allamu) = Small Piece.
6) Garlic (Vellulli, tella gadda) = 4 Pearls.
7) Bay Leaves (Biryani aaku) = 2 Leaves
8) Cinnamon (Dalchini Chekka)= 1/2 inch piece.
9) Green Chillies (Pachimirapakayallu) = 4 Pieces.
10) Cloves (Lavangalu)= 2
11) Salt = Acc to taste.
12) Turmeric powder (Pasupu) = 1/2 Tea spoon.
13) Chilly Podwer (Karamu) = 1/2 Tea spoon.
14) Mint leaves (Pudina)= Handfull
15) Oil = 2 Tbl Spoons.
16) Coriander Leaves (Kottimera) = 2 Tbl Spoons.
17) Dhaniya Powder (Dhaniyalu)= 1/2 Tea spoon.
18) Garam Masala = 1/2 Tea Spoon.
19) Water= 4 cups.
20) Green Peas (Pachhi Bataneelu) = 3 Tbl spoons
Method
1) Grind Ginger,Garlic,Green Chillies to paste and keep them aside.
2) Then chop Tomatoes,Potatoes,Onions length wise.
3) Take a wide vessel or cooker add 2tbl spoons of oil after heating it add bay leaves, Cinnamon, Cloves
and fry them for a min then add grinded (Ginger,garlic&green chilli) paste and fry for about 5 min then add potatoes,Green Peas onions fry for 10 min ( to saute )
4) Then add Turmeric powder, Chilly powder, Dhaniya powder and Garam masala and fry for a min
then add Tomatoes add cook until the rawness of vegetables disappears then add mint, corriander leaves fry for a minute, till they become to slightly thick paste then add raw rice and mix well, if required add some salt add 4 cups of water add put weight on it and cook until 3 whistles.
After the pressure is released pull out the cooked rice add coriander leaves for garnishing.
Tomato Rice is ready to serve.
Serve with Raita
1) Curd (Perugu) = 1 Cup.
2) Onions (Ullipayalu) = 1 (Cut into small pieces)
3) Green Chillies = 1 piece.
4) Salt = Acc to taste.
Popu:
1) Oil= 1/2 teaspoon
2) Urad dal= (Minapappu)1/2 Teaspoon
3) Cumin seeds (Jeelakara)= 1/2Tea spoon
4) Mustard seeds (Avalu)= 1/2Tea spoon
5) Red Chillies(Yandu Mirchi) = 1 Piece
6) Curry Leaves (Karivepaku)= 1Spring
7) Inguva = 1Pinch
Method:
1) Take a small pan add some oil after heating it fry all the above items and mix them in Curd
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