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Tomato and Roasted Red Pepper Rice
Do you have childhood memories of being coaxed into eating?
Shiny shoes with glittering buckles swung and clattered against the kitchen cabinets while I sat on the kitchen counter in velvet overalls and a cute, breezy polo neck sweater. Mom or Dad gently rested their bellies on my knees for balance and, singing, over-enthusiastic grins, and raised eyebrows, transported rice-laden “airplanes,” bathed in tomato soup, and widened their mouths in the hope that I would mirror them.
It’s the kind of food that’s easy, juicy and sweet in a dribble-inducing way. Modest, economical, but the familiarity and juiciness of it is comforting…but you know I like to roam new paths with beautiful things. These days, it’s the roasting red, spicy kick I’m craving. The thought of dried red chillies releasing their sweet heat when dipped makes my heart flutter (but not on fire, I wouldn’t go that far!). That’s why this recipe I’m about to share with you gives me my fix; I can change it according to my mood. More or less heat, some vegetables, some bite or crunch or something soft or squid. To be honest, I could make a meal out of this recipe, I don’t need more.
Tomato and roasted red pepper rice
1 cup tomato pulp
2 tbsp. vegetable oil
200 g roasted red pepper (canned mass is suitable for this recipe)
4-5 shallots, finely chopped
7-8 curry leaves
2 tbsp. Channa dhal (Bengal gram)
10-15 cashews, halved
2 red chillies and 1 green chilli (or to taste)
300 g uncooked rice
Spice; ½ tsp. garam masala, ½ tsp. mustard seeds, 1 tsp. cumin seeds, a pinch of asafoetida, salt to taste,
1. Wash and cook the rice and then set it aside
2. While the rice is cooking, puree (roughly) the tomatoes and roasted red pepper to a deep red pulp
3. Heat oil in a deep pan, add asafoetida, cumin, mustard seeds, chillies, bengal gram and curry leaves and cook till the gram turns golden brown and crispy
4. Stir in cashews and stir until slightly browned
5. Mix in the onion, add salt and sauté for a few minutes before adding the garlic and sautéing until soft
6. Add the tomatoes and red pepper and bring to a gentle boil before stirring in the garam masala and then stirring in the cooked rice
7. Serve with some yogurt and garnish with cilantro.
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#Tomato #Roasted #Red #Pepper #Rice