It would be unfair, if I don’t give credit to my Dad’s cooking – which I always relish and demand for even now, when I pay a visit to my parents place. Dad has an unique style of cooking, his instinctive ways of adding masalas to the dish always gives it a special touch. Unlike women, the men- I would say don’t make too much pomp and show of what they cook and the most important part of it is that they don’t fish for compliments. Ever wondered why restaurants have Men as chefs???!!! (Sorry dear ladies the truth always hurts!!)
During my school days, my tiffin box used to be booked much before lunch time, if my friends knew lunch was prepared by dad. Not that mom’s cooking was no good but I guess dad’s was different and kind of special ,which makes true the saying that after all ‘Girls are always for their Fathers’.’
So this tomato rice is one of my all time favourites that dad makes. I’ve tried my best to replicate the taste and aroma of the dish, yet I feel that special touch which dad adds to it is missing.
- 2 cups cooked Basmati rice (or you can also use leftover rice)
- 4 large ripe tomatoes cut into cubes
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- 1 tsp mustard seeds
- 1 tsp urad dal( split black gram)
- ½ tsp cumin seeds
- 1 large onion chopped fine
- Few curry leaves
- 2 green chillies slit lengthwise
- 1 tbsp ginger-garlic paste
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1 tbsp garam masala(whole spice powder)
- ¼ tsp chilli powder
- Salt to taste
- Finely chopped coriander leaves/cilantro for garnish
½ a cube of any veg or non-veg seasoning
For garnish, you can also use fried/roasted cashewnuts and raisins or sprinkle over the rice , a few fleshy seeds of pomegranate.
- Heat the oil in a deep pan and add the mustard seeds, cumin seeds, green chillies, curry leaves, urad dal. When they stop spluttering add the onion and fry till soft.
- Add the tomato and ginger-garlic paste, mix well. Cook till the tomatoes turn pulpy.
- Add all the powders-coriander, chilli, cumin and garam masala(whole spice powder), salt to taste and mix well. Cook on a low flame for 5-6 minutes, stirring frequently. (Add here the seasoning cube if available)
- Add a little water about ½ cup (tea cup) and mix well.
- Turn off the fire and add the rice.
- Mix well and garnish with coriander leaves.
- Serve with onion boondi raita(or any raita of your choice) and papad.
Preparation Time : 45 minutes
Serves : 4