Crabby evenings- Aarabhi is going through another growth spurt. Or that is what we think it is. It could also be because she hardly sleeps during the day and when evening strikes, she gradually goes into a tantrum-y mood. We haven’t figured this one out so we are still looking into it. Whatever it is, it has been mentally and physically draining everyone at home. So in-between trying to soothe her, writing a couple of exams for my Financial Accounting course (ugh, puke!), trying to keep the normalcy going, we have also been doing our best at getting meals on the table. When I say we in connection to cooking, I mean Amma and me.
Kishore has enough to do already between work and playing babysitter (or just being the baby’s father) in the evenings. To top this, he has signed up for a 5K this October and hasn’t found time to train for it. Oh well, we all know how that one is going to go! So today, I broke my resolution and decided to make dinner in the middle of the week. I wish I hadn’t. Thankfully, Amma did all the background work like chopping, grinding and making the side dish because I had to keep an eye on Aarabhi too. Although she is at this wonderful stage where the running ceiling fan amuses her, she fusses if we ignore her for more than two minutes. But her adorable smile every time she glances up at her new buddy is priceless! Sigh, my baby is growing up already…
Back to dinner, what started as an interesting version of a tomato rice I read somewhere on the blogosphere ended up becoming my own recipe. And after making it, I realized that it was very similar to the Biriyani recipe. Surprisingly, it tasted pretty different. We ate it with cucumber Raita but I do wish we had had some potato chips in the pantry. That was dinner done on a Wednesday and I swear I will keep my weekdays to merely photographing what Amma makes rather than getting adventurous in the kitchen. Phew!
Tangy Tomato Rice
Two and a half cups Basmati rice, washed, rinsed, drained and cooked in three and a quarter cup of water
Six tomatoes, finely chopped
One huge onion, sliced thin
Two tsp Garam Masala, curry powder or any Masala really!
One tsp turmeric powder (optional)
Half tsp cayenne pepper powder
Salt to taste
One piece cinnamon stick
Four pods of cardamom and cloves
Two bay leaves
Few mustard and cumin seeds
Two Tbsp oil
To be ground into fine paste-
Half an onion
Six pods of garlic
One inch piece of ginger
A small bunch cilantro
A small bunch mint leaves
Four Thai green chilies
Fluff the cooked rice and set aside. Heat the oil in a pan on medium heat and add all the tempering spices. When done, add the sliced onions and turn the heat to med-low. Let it caramelize. When light brown in color, turn the heat to medium and add the ground paste. Let it cook for five minutes. Now add the tomatoes, Masala, turmeric powder, cayenne pepper powder and salt. Close the pan with a lid and let it cook for ten minutes until the tomatoes are mushy and the paste is semi-solid. Take the lid off and let it cook a few minutes more until it thickens. When done, mix it with the cooked rice, make sure the rice doesn’t turn mushy. Eat as a side or as a main dish like we did with Raita.