Thakkali Sadham (Tomato Rice)

Aaah... Thakkali sadham... Just thinking of it brings a huge smile to my face! Amma used to make it a lot when we were younger as it was one of her and my brother's favorite things to eat. The thing is, I never used to be very fond of it as a child. Now, I simply adore it! Funny how tastes change with age, huh?

This version that I'm showing you here is a very simple one and pretty much sticks to Amma's original recipe. I called my mom the other day because I suddenly realized that I had a bunch of tomatoes and wanted to make her special (to me) thakkali sadham. She gave me the recipe over the phone and I made it that very night. Can I tell you the amazing things I felt while cooking it?

Gosh! The fragrances that were emanating from the pot took me right back to my childhood! I almost had tears in my eyes from being so happy! And the taste... Oh, the taste... That first bite and I knew I had done it. Amma's thakkali sadham was recreated in my own kitchen and now I'm sharing the simple, but special recipe with you!

Thakkali sadham putting on airs!

Ingredients:

Cooked rice - 1 cup
Tomatoes - 2 vine-ripe or 3 medium plum tomatoes, chopped
Green bell pepper - 1/2 medium, chopped
Onion - 1 medium, chopped
Garlic - 2 cloves, finely chopped
Peas - 1/4 cup cooked or defrosted frozen peas
Green chillies - 4, or to taste
Chilli powder - 2 tsp, or to taste
Turmeric powder - 1/2 tsp
Salt to taste
Oil
Lime juice - 2 tsp, or to taste

For seasoning:

Oil
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - 6-8, torn

Method:

1. Heat oil in a pan. Add mustard seeds, urad dal and curry leaves. When they splutter, add the cut onions and green chillies. Fry until the onions soften a bit.

2. Now, add the bell peppers and fry until crisp-tender.

3. At this point, add the chopped garlic, peas, tomatoes, salt, and masala powders. Fry until the raw smell disappears and the tomatoes have softened. This is the time to add the cooked rice and stir well. Check for seasoning. Turn off the heat and add lime juice. Mix once more and serve hot with raita, chips, appalam, or all by itself! Simple, right?

A bite for you!

Garlic-Pepper Rice (Poondu Milagu Saadham)

By now, I'm sure that most of you know that I am a self-professed garlic addict! Needless to say, I was pretty psyched about this month's JFI hosted by Mathy with the theme of garlic.

I chose to make a variety rice dish that is really easy to throw together. The flavors of garlic and black pepper are complemented by green chillies, cumin, and curry leaves. You can have this rice done with only a few minutes of prep work.

The results?? Huge hit with us! It makes a perfect foil to most curries or dry items. Perfect for when you don't feel like bothering to make a huge, elaborate rice dish!


Ingredients:

Basmati rice - 2 cups, washed, soaked in water for 20 minutes and drained
Freshly ground black pepper - 2 tsp
Cumin powder - 1 tsp
Frozen peas - 1/2 cup
Salt to taste

To grind to paste:

Garlic - 10 cloves
Green chillies - 10, or to taste

For seasoning:

Oil
Curry leaves - 6-8 leaves, chopped
Black peppercorns - 1 tsp

Method:

Heat oil in a pan. Add the peppercorns and let them sizzle. Now, add the curry leaves. When they've finished spluttering, add the ground paste. Fry until the raw smell is gone. Then, add the rice, cumin powder, pepper powder, and fry for a few seconds. To this, add 3 cups of water, peas, and required salt. Bring to a boil. Then, reduce the heat to low and let cook until the rice is cooked and water is absorbed (about 15 minutes). Turn off the heat and let stand for another 10 minutes. Then, fluff with a fork and serve with side dish of your choice!

Gaaaarlicky goodness!!

We had this with pepper chicken and spinach. Enjoy!

Yes, I really used 10 cloves of garlic and it was awesome! Feel free to decrease per your taste, though.

Want more garlic? Check out my garlic avocado rotis!

Pomegranate Rice

Valentine's day is tomorrow!!! Crazy, huh?? Everyone seems to be in a loving mood. I'll spare you a lot of the deep romantic mushy poetry and give you a brief glimpse of a day in my life:

It's early morning before S has to go to work. I get up and he's invariably downstairs in front of the computer doing who knows what (software eng... go figure!). I go into the kitchen to start making breakfast. It's probably 1/2 hour until he has to leave. I start reminding him to get ready. "Yeah, yeah, yeah," comes his voice from the basement. 10-15 minutes later, he goes upstairs to take a shower and appears 20 minutes later. It's now about 15 minutes until he has to leave. Breakfast is made and I'm calling for him to come and eat. "I'm coming, " he yells and finally appears 10 minutes later in a frantic rush. Barely manages to choke breakfast down, grabs his lunch, and is about to run out the door when he stops and turns around. "Have a good day, sweetie. I love you," he says with that look in his eyes and leaves.

That look in his eyes... It was that look in his eyes that made me weak in the knees the first time we met. And it still happens every time he looks at me! Ok, ok, I'll stop boring you with my love story! *laugh*

With Valentine's day coming upon us, I was thinking of what to make for Pooja's Valentine day event as well as AFAM - Pomegranate hosted by Sra when this idea suddenly came to me. I thought, what about making rice with pomegranate juice?? The more I thought about it, the more the idea appealed to me and I figured I could make it work.



The overall result was a variety rice dish that was a bit tangy, but not overly so. We really liked it a lot! Now, I share the recipe with you all...

Ingredients:

Basmati rice - 2 cups, soaked in cold water for 30 minutes and washed
Pomegranate juice - 2 cups
Water - 2 cups
Chilly powder - 2 tsp, or to taste
Fennel powder - 3/4 tsp
Coriander leaves - 3 tbsp, chopped
Raisins - 1 tbsp (optional)
Cashews - 1 tbsp
Salt to taste

For seasoning:

Cinnamon - 1 inch piece
Cloves - 5-6
Star anise - 2

Method:

1. Heat oil in a pan and add the seasoning ingredients.

2. When they are sizzling and fragrant, add the chilly powder and fennel powder. Fry for a few seconds until fragrant. Do not over-fry or the chilly powder will burn and get bitter! :)

3. Now, add the pomegranate juice and water.

4. Bring to a boil and add coriander leaves, salt, and rice.

5. Reduce the heat to simmer and allow to cook until the rice has absorbed all of the water (15-20 min)

6. Allow to rest for 10 minutes, fry raisins and cashews in little bit of ghee, and add to rice. Serve with raita or any side dish of your choice.

I hope you all, Pooja, and Sra enjoy this one! :)

Methi Rice

You know, over time, I've really come to love the taste of methi leaves (fenugreek leaves). They have a very mildly bitter flavor that I just love. However, this rice recipe is unique in that you will not taste any bitterness! So, if you are trying to get someone you know to eat methi, this is the recipe for you!

Ingredients:

Basmati rice - 2 cups
Methi leaves - 2 small to medium bunches, cleaned and chopped
Onions - 1 medium, sliced finely
Tomatoes - 2 medium, chopped
Chilli powder - 1 tsp or to taste
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Water - 2 1/2 cups
Milk - 1/2 cup
Salt to taste
Oil

To grind:
Green chillies - 4 or to taste
Garlic - 3 pods
Ginger - 1/2 inch piece

Method:

1. Wash basmati rice and soak in cold water (enough to cover the rice) for 30 minutes. Then, drain the soaking liquid off of the rice.

2. Heat oil in pan. Add chopped onions and fry until translucent.

3. Add the ground paste (garlic, ginger, green chillies) and fry until raw smell goes away.

4. At this stage, add tomatoes, methi leaves, and all spice powders. Fry for a few minutes until the methi leaves wilt and the tomatoes get slightly mushy.

5. Now, add the water, milk, and salt to taste. Bring the mixture to a boil and add the drained, soaked rice.

6. Cover the pan and cook on low heat until the rice has absorbed the liquid and is cooked (approximately 15 minutes).

7. Allow cooked rice to rest for about 10 minutes. Then fluff it with a fork and serve hot with raita/pachadi.

yummy methi rice!