Tomato Rice

My mother wanted to have a rice series so I will be sharing some of her rice recipes starting today with tomato rice.

Tomato riceWith each of the rice dish recipe, I will also be sharing a song or two by an interesting, contemporary Sri Lankan musician whose music I have enjoyed. Today’s featured musician is Sarangan Sriranganathan. Coming from a musical family, he has been on the Sri Lankan music scene for at least fifteen years.  For today, I chose two video clips that I was able to find online. The first is an original composition by Sarangan – அவள் ஒரு மெல்லிய பூங்காற்று (literal translation: She is a light, fragrant breeze) featuring famous Indian musician Hariharan.

I like that he is well able to shift between classical and popular music and I particularly like the classical music concerts. So, my second video clip is Sarangan’s performance in Sydney of one of his mother‘s original compositions ‘Bhava Raaga Thaala – Thillana.’

Enjoy the delicious tomato rice as you listen to the music clips! 🙂

Tomato Rice

Time taken: 30 mins

Serves 3

tomato rice 2Ingredients:

  • Rice – 1 cup, boiled
  • Tomatoes – 2
  • Onion – ½ , large
  • Curry leaves – 1 sprig
  • Fenugreek – 1 tsp
  • Chilli powder – ½ tsp
  • Chickpea – 2 tbsp, fried
  • Oil – 1 tbsp

Method:

  1. Heat the oil and lightly fry the onion, curry leaves and fenugreek.
  2. Add chopped tomatoes and chilli powder and continue frying for a few minutes before removing from heat.
  3. Blend the cooled tomato mixture into a puree.
  4. Re-heat the puree in the pan adding some water, if required.
  5. Add the boiled rice and the fried chickpea to the pan and mix well.
  6. Serve with sliced onion or onion salad.

Recipe source: Raji Thillainathan.

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Tomato and Potato Curry

Today’s recipe is a lovely tomato and potato curry, which my mother calls her tomatish potato dish. It is a simple and easy to prepare dish that you will certainly like.

Tomato and Potato Curry

Time taken: 30 mins

Serves 2

Tomatish potatoIngredients:

  • Potato – 1
  • Tomato – 1
  • Onion – ½
  • Green chilli – 1
  • Crushed red chillies – 1 tsp
  • Ginger – ½ tsp, crushed
  • Garlic – ½ tsp, crushed
  • Salt, to taste
  • Low fat oil, for frying

Method:

  1. Boil the potato and then, peel and chop it into smaller pieces.
  2. Lightly fry the potato pieces and keep aside.
  3. Heat a little oil in a pan and lightly fry the chopped green chilli, ginger and garlic. Add the chopped tomato pieces and crushed red chillies to the pan and continue frying for a few minutes.
  4. Remove the pan from the stove and transfer its contents to a blender to grind it to a paste.
  5. Transfer the tomato paste back to the pan and heat it over a low heat.
  6. Add the fried potato pieces to the pan and salt, to taste. Stir well.
  7. Serve the tomato and potato curry with rice or pittu.

Recipe source: Raji Thillainathan.

Soya bean curry

Today’s soya bean recipe is a nice soya bean curry that I like.

Soya bean curry

Time taken: 20 mins (with pre-cooked soya beans)

Serves 3

Soya bean curryIngredients:

  • Soya beans – ½ cup, boiled
  • Tomato – 1
  • Onion – ½
  • Fennel seeds – ½ tsp
  • Fenugreek seeds – ½ tsp
  • Curry leaves – 1 sprig
  • Curry powder – 1 tsp
  • Rampe/ Pandan leaf – piece
  • Salt, to taste
  • Low fat oil – 1 tsp

Method:

  1. Heat 1 tsp oil in a pan and sauté the fennel and fenugreek seeds, chopped onion and curry leaves for a couple of mins.
  2. Add the chopped tomatoes to the pan. Stir and add ½ cup of water.
  3. Add the curry powder, rampe leaf and salt, to taste and cook for about 5 mins.
  4. Mix in the cooked soya beans and cook for another 10 mins.
  5. Serve with rice or pittu or bread.

Recipe source: Raji Thillainathan.

Vaalai Poo Curry

Today’s recipe is the banana flower curry/ vaalai poo curry.

Vaalai Poo Curry/ Banana Flower Curry

Time taken: 30 mins

Serves 4

Vaalai Poo CurryIngredients:

  • Vaalai poo/ banana flower – 1 cup, chopped
  • Tomato – 1 large, chopped
  • Capsicum – 1, chopped
  • Onion – ½ cup, chopped
  • Fenugreek seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Oil – 1 tbsp
  • Coconut milk or non-fat milk – ½ cup
  • Curry powder – 1 tsp
  • Salt, to taste

Method:

  1. Clean and chop up the banana flower and add a little salt to it. Keep aside.
  2. Heat 1 tbsp oil in a pan and fry the fenugreek seeds, fennel seeds and chopped onion for a couple of mins.
  3. Add the chopped vaalai poo and chopped capsisum. Cover and fry for about 10 mins on low heat.
  4. Uncover the pan and add the chopped tomato, coconut milk and curry powder. Add some salt, to taste.
  5. Cook for about 5 mins until the curry has a nice gravy, before removing pan from stove.
  6. Serve with rice.

Recipe source: Raji Thillainathan.

Savoury vegan pie

The recipe I would like to share today is the recipe for a pie that my mother made recently. It was delicious and very filling and included lots of vegetables and even passion fruit and peanuts.

A slice of pieSavoury vegan pie

Time taken:  1 ½ hours

Serves 6 or 8

Ingredients:

Base:

  • Wheat flour – 1 cup
  • Vegetable oil margarine – ¼ cup
  • Salt, to taste

Filling:

  • Green peas – ¾ cup
  • Carrot – ½ cup, chopped and grated
  • Tomatoes – ¾ cup
  • Cabbage – 2 tbsp, shredded
  • Potatoes – 1 or 2
  • Onion – ½
  • Chilli – 1
  • Crushed peanuts – 1 tbsp
  • Ginger – ½ or 1″, as per taste
  • Garlic – 3 or 4 cloves
  • Pepper and salt, to taste
  • Low fat oil (sunflower or canola) – 2 tbsp

Top layer:

  • Soya milk – 1 cup
  • Urad dhal/ Ulunthu flour – 2 tbsp
  • Wheat flour – 1 tbsp
  • Passion fruit – 1
  • Rosemary – 1 tsp
  • Sesame seeds – 1 tsp
  • Chilli or capsicum – 1
  • Onion – ¼
  • Salt and pepper, to taste

Method:

  1. Make the dough for the pie base by mixing the wheat flour, margarine and salt, to taste and kneading it. Let the dough rest while making the filling for the pie.
  2. Boil the tomatoes and mash them slightly. Boil the potatoes and cabbage.
  3. Heat 2 tbsp oil in a pan and fry the ginger and garlic. Then add the onion and crushed peanuts and fry for a few minutes.
  4. Add the slightly mashed, boiled tomatoes to the pan and then add the carrots followed by the green peas and finally the potatoes and cabbage.
  5. Add pepper and salt, to taste. Keep aside the vegetable filling.
  6. In a saucepan, heat the soya milk with 2 tbsp urad dhal and 1 tbsp wheat flour. Bring to a boil, adding salt and pepper, to taste.
  7. When the sauce begins to thicken, add the pulp of passion fruit to give the mix a tangy and fruity flavour.
  8. Take the pie pan and roll out the pie base, covering the pan.
  9. Spoon the vegetable filling on top of the pie base and level it smoothly across the pan.
  10. Pour the tangy batter-like sauce over the vegetable filling.
  11. Sprinkle chopped onion, capsicum or green chilli and the rosemary and sesame seeds over the sauce covering the pie.
  12. Bake for 30 – 40 mins at 220⁰C/ 428⁰F.
  13. Serve hot with some spicy chutney or sauce.

Recipe source: Raji Thillainathan.

‘Ayurvedic’ salad

Today, I will share what my mother calls her ‘Ayurvedic’ salad because of the vegetables she uses in it. This salad is particularly good for regulating your sugar and cholesterol levels. I like it because it is colourful and crunchy and combines a vegetable I don’t like so much – radish – in  a more appetising way.

‘Ayurvedic’ salad

Time taken: 5 – 10 mins

Serves 2

Ayurvedic salad

Ingredients:

  • Radish – 3 tbsp, grated
  • Bitter gourd – 2 tbsp, grated
  • Tomato – 2 tbsp, finely chopped
  • Onion – 3 tbsp, finely chopped
  • Carrot – 2 tbsp, grated
  • Coriander – a few leaves, for garnish
  • Salt and pepper, to taste
  • Lime juice, to taste

Method:

  1. Place the salad ingredients – grated radish, bitter gourd, carrot and the chopped onion and tomato – in a bowl.
  2. Season with salt and pepper, to taste. Toss to combine.
  3. Garnish with coriander and drizzle some lime juice over the salad.

Recipe source: Raji Thillainathan.

Ash plantain curry

The second recipe that I would like to share today is one of my mother’s ash plantain recipes.

Ash plantain curry

Time taken: 35 mins

Serves 4

Ash plantain curryIngredients:

  • Ash plantain – 1
  • Tomato – 1
  • Onion – ½
  • Green chilli or capsicum – 1
  • Ginger – 1”
  • Garlic cloves – 2
  • Fenugreek seeds – 1 tsp
  • Crushed chillies – 1 tsp, or as per taste
  • Turmeric powder – ¼ tsp
  • Salt, to taste
  • Low fat oil – 1 tsp

Method:

  1. First, cook the ash plantain, with skin, in water for 15 minutes. Leaving the skin on during boiling will prevent the plantain from turning from white to ash.
  2. Once cooked, remove the plantain from the water and peel. Chop up the plaintain into small pieces and sprinkle some salt over them and keep aside.
  3. Chop up the tomato, onion and green chilli.
  4. Heat a tsp oil in a pan and sauté the chopped onion, ginger, garlic and green chilli with the fenugreek seeds.
  5. Add the chopped tomato pieces to the pan and continue to sauté for a few more minutes before adding the salted, chopped up pieces of ash plantain.
  6. Add ½ cup of water to the pan and adjust salt. Add 1 tsp crushed chillies and ¼ tsp turmeric powder.
  7. Cook the curry till it comes together and the liquid nearly dries up.
  8. Serve with rice.

Recipe source: Raji Thillainathan.