Tomato baath (Biriyani-styled yummy tomato rice)

This fabulous rice is quite irresistable... try once and u will be asked to prepare regularly  !!!!

Ingredients required

To temper

• 5-6 tsp oil
• Half cup finely chopped garlic
• 2-3 whole red chillies, broken
• 1 tsp whole jeera

Other

• 1/2 cup finely sliced onion
• 1/2 cup finely sliced tomatos
• 1 tsp garam masala
• 1 tsp red chilli powder
• 1/2 tsp hing/perungayam
• 1 tsp dhanya powder
• 1 tsp jeera powder
• 1 tsp salt
• 1 1/2 cup basmati rice
• 1 cup tomato pureee
• 11/4 plain water
• 4 tsp finely chopped coriander leaves

Method

Heat oil in vessel and add ingredients for temper

Add in onions, saute till golden brown 

Add in tomatos and spices

Add in tomato puree and water.  Check salt and spice content in water form. 

Add in basmati rice which was soaked for fifteen minutes and cook on open vessel.  It is best to cook basmati rice in open vessel than pressure cooking because pressure cooking makes basmati rice soggy, but cooking in open vessel renders grainy texture of rice.  Cook till rice rises to top and cook for ten more minutes simmer flame with vessel closed. 

Serve hot with coriander leaves garnished

Hmm.... so yummyyyy

Bharwan Baingan Recipe | Easy Stuffed Brinjal Masala

Bharwan Baingan is a delicious way to turn simple brinjals into a flavorful Indian side dish. The combination of roasted peanuts, coconut, aromatic spices and tangy tomato puree gives the stuffed brinjals a wonderful balance of spicy, nutty and savory flavors. Serve it hot with roti, chapati, dal-rice or steamed rice for a comforting homemade meal. If you love traditional Indian vegetable recipes, this stuffed brinjal masala is definitely worth trying!

Ingredients

For the Bharwan Baingan

• 7–8 small purple brinjals (baingan/eggplant)

For the Stuffing

• 1 tsp roasted and crushed peanuts

• 2 tsp grated fresh coconut

• ¼ cup finely chopped onions

• ¼ tsp white sesame seeds (optional)

• 1 tsp garam masala

• 1 tsp roasted cumin seeds (jeera)

• ½ tsp coriander seeds (dhaniya)

• ½ tsp crushed black pepper

• ½ tsp red chilli powder

• ½ tsp salt, or to taste

For Tempering

• 3 tsp oil

• ½ tsp mustard seeds (rai)

• ½ tsp cumin seeds (jeera)

• 3–4 curry leaves, finely chopped

For the Gravy

• 4 tsp tomato puree

• ½ tsp salt, or to taste

• ½ tsp garam masala

• 3 tsp finely chopped fresh coriander leaves, for garnish

Method

Prepare the Stuffing

1. Add the roasted peanuts, grated coconut, chopped onions, sesame seeds, garam masala, roasted cumin seeds, coriander seeds, crushed pepper, red chilli powder and salt to a blender.

2. Blend or pulse until you get a coarse, flavorful stuffing mixture. Do not make it into a smooth paste. Keep the stuffing aside.

Prepare the Brinjals

3. Wash the brinjals thoroughly and pat them dry.

4. Keeping the stem intact, make two deep slits across each brinjal—one horizontal and one vertical. Be careful not to cut all the way through, so the brinjal remains whole.

5. Gently open the slits and stuff each brinjal generously with the prepared masala.

6. Arrange all the stuffed brinjals on a plate and keep them ready for cooking.

Cook the Bharwan Baingan

7. Heat oil in a kadai over medium heat.

8. Add mustard seeds and allow them to splutter. Add cumin seeds and curry leaves and sauté for a few seconds until aromatic.

9. Carefully place the stuffed brinjals into the kadai.

10. Cover and cook over medium-low heat, turning the brinjals gently from time to time so they cook evenly without breaking.

11. Once the brinjals are about halfway cooked, add the tomato puree.

12. Add salt and garam masala, then gently mix the gravy around the brinjals.

13. Cover and continue cooking until the brinjals become completely tender and the masala is well cooked and coats the brinjals beautifully.

14. Garnish with freshly chopped coriander leaves.

Serving Suggestion

Serve this delicious Bharwan Baingan (Stuffed Brinjal) hot with roti, chapati, dal-rice or steamed rice. The nutty, spicy stuffing and rich tomato masala make it a wonderfully comforting Indian vegetarian side dish.

Dal Aur Lehsun Ki Chutney Recipe | Spicy Garlic Chutney for Idli & Dosa

This spicy and flavorful Dal Aur Lehsun Ki Chutney is a delicious South Indian-style accompaniment made with roasted lentils, garlic, red chillies, onion, tomato, fresh herbs and tamarind. The combination of roasted dal and garlic gives this chutney a wonderful nutty and aromatic flavor.

Ingredients

• 1/2 cup of urad dal
• 2 tsp chana dal
• 4–5 whole dried red chillies
• 4 tsp oil
• 1 cup finely chopped onions
• 1 cup finely chopped tomatoes
• 8–10 garlic cloves
• ½ cup chopped fresh coriander leaves
• ¼ cup chopped fresh mint leaves
• ½ tsp hing (asafoetida/perungayam)
• 1 tsp thick tamarind extract
• ½ tsp salt, or to taste

Method

• Heat oil in a kadai over medium heat.
• Add the whole dried red chillies and sauté for a few seconds until aromatic. Take care not to burn them.
• Add the urad dal and chana dal. Roast until the dals turn golden brown and fragrant.
• Transfer the roasted chilli and dal mixture to a plate and allow it to cool.
• In the same kadai, add the chopped onions, tomatoes, garlic, coriander leaves and mint leaves.
• Sauté until the tomatoes become soft and mushy and the vegetables are well cooked.
• Allow the cooked mixture to cool slightly.
• Transfer the roasted dal and chilli mixture along with the onion-garlic mixture to a blender.
• Add tamarind extract, hing and salt.
• Blend everything together to make a thick, flavorful chutney. Add a little water if required to achieve your preferred consistency.
• Taste and adjust the salt or tamarind according to your preference.

Serving Suggestion

Serve this spicy Dal Aur Lehsun Ki Chutney with hot idli, dosa, uttapam or paniyaram. It also makes a delicious accompaniment to other South Indian breakfast dishes.