Tomato Rice

Ingredients:

Tomato-3

White rice-2 cup

Water-3 cup

Big oinion-1

Green chilli-3(cut length wise)

Turmeric powder-1/4tsp

Curry leaves-5

Ginger garlic paste-1tsp

Cardamom-2

Cinnamon-1inch

Mustard-2 pinch

Oil-2tsp

Salt to taste

Preparation:

-Cut the tomato in to small pieces

-Grind the tomato and keep aside

-Heat oil in a cooking pan & sputter mustard

-Add onion,green chilli & salt and fry for 5 min

-Add ground tomato and a little more salt

-Put powdered cinnamon & cardomom,ginger garlic paste and turmeric powder

-Pour water and let it boil

-Add rice, cover the pan with lid & cook it

-Enjoy it with papad,mixed vegetable salad & pickle

Tomato rice

Ingredients:

Tomato-3

White rice-2 cup

Water-3 cup

Big oinion-1

Green chilli-3(cut length wise)

Turmeric powder-1/4tsp

Curry leaves-5

Ginger garlic paste-1tsp

Cardamom-2

Cinnamon-1inch

Mustard-2 pinch

Oil-2tsp

Salt to taste

Preparation:

-Cut the tomato in to small pieces

-Grind the tomato  and keep aside

-Heat oil in a cooking pan & sputter mustard

-Add onion,green chilli & salt and fry for 5 min

-Add ground tomato and a little more salt

-Put powdered cinnamon & cardomom,ginger garlic paste and turmeric powder

-Pour water and let it boil

-Add rice, cover the pan with lid & cook it

-Enjoy it with papad,mixed vegetable salad & pickle

My First Recipe-Appam

I am starting my first blog with a recipe of Appam.First of all I thanks to Anitha deepann.wordpress.com to motivate me to start this kind of a blog.

Ingredients

2  cup(s) raw rice soaked for 4-5 hours grated 1/2 coconut or cows milk 1/2 litre 1  cup(s) cooked rice a pinch of yeast granules dissolved in some coconut water or little hot water sugar-2tsp salt to taste Preparation -Add yeast in coconut water or sugar in warm water-Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste.-Do not add too much water.-Cows milk may be preferably used instead of water for grinding.Then no need of coconut. -Mix in the salt and sugar to taste. -Allow to ferment at room temperature for at least 6 hours. -Heat a small non-stick wok. -Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. - Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. - Another sign of doneness would be when the edges start coming off the wok.