Tomato rice

My cook was a nice cheery chap who thought he knew it all.When he was around,I was lady of the manor and had only to decide the menu.Of course this isn't as easy as it sounds as one needs to know what ones cook is capable of or be prepared to teach him.In my case the cook had no intentions of learning from me.He was used to working for woman who had no clue how to cook and learnt the hard way that its not easy to work for someone who loves to cook but didn't have the time.But on all accounts his tomato rice and cheese balls were a hit with us and our extended families.Long after he left to greener pastures,we call him back when the craving for cheese balls gets to us.Here is a modified version of his tomato rice

Tomato rice

Basmati rice (can use ordinary rice but this tastes better)-1 cup

tomato-4 large

onion-3 medium

green chili-2 or 3

garam masala (this is the homemade kind the recipe is under erachi kootu in this blog)-1 tbls

red chili powder-1tsp

turmeric-1tsp

salt to taste

ghee-generous amount

fresh coriander leaves chopped

water-2 cups

method

Heat ghee and add onions and garam masala and fry till golden,add tomato and cook till its mushy.Add the chili powder,turmeric and salt and cook till the ghee separates from the masala.Add the rice and mix well.Add two cups water and pressure cook for ten minutes (if using a high speed cooker or three whistles of the cooker if using an ordinary one.Serve hot garnished with fresh coriander

Sambar sadam

There is something about having a man about the house that makes us slave in the kitchen to serve up the regular fare of a full meal so to speak.Its been the same in my mothers house and in various other household that I have had to pleasure of knowing.But wait for the father or husband to leave on some tour and the house resorts to quick one person meals,from the simple curd rice to even exotic stuff like fried rice,noodles etc,its just that suddenly the reason to be in the kitchen changes,it becomes a quick fix,it becomes an experiment (men by nature like the regular stuff or are picky eaters and its no fun doing stuff if after all the effort one still has to make the regular things).Well the husband went off for a week and the kitchen transformed.We had dried fish chutney,(the husband cant stand the stench of dried fish and i can have my stomach juices pumping with that aroma).We had sambar sadam and vadai,lovely chicken noodles with every left over in the fridge being thrown in,katti rolls (just stuffed chapati)The sambar rice and vadai is an all time favourite of mine and this is how i make it.Its a short cut but comes out rather well.

Sambar

shallots-a few

curry leaves-a few

methi seeds-a tsp

mustard seeds-1tsp

hing-a pinch

salt-to taste

sambar powder-3 tblsp

coriander powder-1tsp

chili powder-1tsp

ghee-generous amount (i love sambar and ghee a classic combo)

red pumpkin-a few pieces

carrots-a few pieces

beans-a couple or more

country tomato-2 or tamarind -1 small ball

water

cooked dhal (always cook and keep in the fridge,its cuts cooking time by half)

rice-1/2 cup (for one person)

method

Heat the ghee, (in a pressure cooker) add mustard seeds,methi seeds and hing,add curry leaves.Add the shallots and all vegetables and saute for a few minutes,add all the masala powders and water and salt.Mix in the dhal and tomatoes (or tamarind if one is using that).Stir in the rice and pressure cook for ten minutes and serve hot with vadai or chips or even pakodas.Perfect for a rainy day