‘Mummy, This is not fair’ grieved my daughter.
‘Whats the matter?’
‘You never serve me with a rose.’
‘But, you don’t eat raw tomatoes.’
‘Thats ok, I want that plate.’
She went ahead, ate half of it and rushed to school. I grabbed another serving and clicked my dish.
Evening when I was editing the photos and regretting for a poor lighting, my school returned scholar was watching me . She asked ‘ Do you have it anymore?’
I nodded, she went and fetched her own leftover from the fridge , microwaved and ate all by herself. Thats the power of taste .
I learnt this dish from my chitthi (mother’s younger sister) and is always my rescuer when I am late to get up in the morning.
Basmati rice- 2 cups
Oil – 1 tbsp
Butter – 1/2 tbsp
Tumeric powder- 2 pinch
Chilli powder- 1 tsp
Few mint leaves
Medium onion- 1
Frozen peas- 3/4 cup
Fennel seeds- 2 tsp
Large tomato-1 (Should be juicy and ripen one)
Green chilies- 3
Garlic- 4 cloves
Ginger- 1 inch piece
cloves- 3 no
cinnamon- 1 inch stick
Wash the rice once and soak for 10 minutes. Chop the onion finely. Peel and chop the potato into 1 cm cubes. Grind the last 7 items in the list into a fine paste. Heat oil + butter in the pressure pan. Sputter fennel seeds. Saute the onion. When it turns transparent, add potato , peas, mint leaves and ground paste. Add salt, tumeric powder, chilli powder. Saute till all oil comes out. Add the rice and fry slightly. Pour 4 cups of water. When the water boils, cover the pressure pan and cover the nozzle with a tumbler instead of the weight. Cook on medium heat for 12 minutes. This gives similar result of a dum briyani.Garnish with cilantro and roasted cashews. Serve with raitha/coconut chutney.
Anyway, I learnt a way how to tickle my girl’s hunger. So, for the moms who want to impress thier kutties, here is the illustration for the rosy tomato.Peel the tomato with a knife and take care not to break the continuity.Gently coil from one end, spreading as you proceed.
In our home, nobody eats it , so today’s rose will be in tomorrow’s salad/raitha.