TOMATO RICE

Tomato rice is my all time favourite recipe, when ever I don't want to cook complete meal,  I switch to tomato rice, simple and tasty, easy to cook.

Ingredients:
Tomatoes: 6 bigsize(puried)
Rice: 1 and 1/2 cup
Refined Oil: 1/2 tablespoon
Pepper corns: 10-12
Salt: as per taste
bay leaves: 2
Red chilli powder: 1/2 teaspoon
Cumin seeds: 1 teaspoon
Garam Masala Powder: 1/2 teaspoon
Onions: 2 bigsize (Sliced)
Water: 2 and a 1/2 cup (depends upon the soaking time of rice)
Method:
Clean wash & soak rice for atlest 1 hour.
heat oil in a kadhai, add cumin seeds, bay leaves, peppercorns & onions and roast onions till golden brown
Add red chilli powder & tomato puree and cook for 2-3 minutes till mixture is dried,add soaked rice and cook for another minute
Add water and bring to boil on high flame
simmer the gas, half cover the lid and cook for another 7-8 minutes or till rice is cooked and dry.
serve hot with raita or any other accompainment of your choice.

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SEYAL MAANI

Seyal mani is a typical sindhi dish, usually made in every sindhi home.It is a good way to consume leftover rotis. Seyal mani can be prepared with bread also. I am sharing you my recipe of seyal mani made with rotis(leftover even fresh ones can be used).
Ingredients:
Rotis: 4-5
Onions 2(sliced)
green chillies: 4-5
garlic: 10-12pods(crushed)
black mustard seeds: 1/2 teaspoon
curry leaves: 10-12
raw mangoes: 2 bigsize(grated or grinded)
salt: as per taste
turmuric: 1/4 teaspoon
oil:1 table spoon
black pepper powder
or red chilli powder : 1/4 teaspoon
water: 1/2 (or even more depending upon how state rotis you are using)
Method:

• Break rotis into small pieces
• Chopp green chillies, slice onions.
• Heat oil in a pan add mustard seeds as they splutter, add crushed garlic green chillies and onions, cook till onions are brownish in color, add red chilli and turmuric powder, salt and rotis, mix well cook for 2-3 minutes. Add 1/2 cup of water and bring to boil, as it boils simmer the flame add raw mango, mix well cover the lid and cook till water is absorved and rotis are soft, serve hot.

As this is a mango season, I like to make seyal maani with mangoes, they can be substitued with tamrind pulp (can be added at the time when  raw mangoes are add )or lemon juice, it can be squeezed just before serving.

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PANNA :REFRESHING DRINK (IN MICROWAVE)

In today's hurried life it is very difficult to spare time to cook so many dishes in a single day, following the conventional methods. Microwave is a helping hand to me in kitchen . In less time & unsupervised manner, many tasks can be compiled with the help of it. Earlier  I use to make panna in pressurecooker, it took much of time and gas stove was occupied with one vessel.  While using microwave , i can do my other work in kitchen. For making 8 glasses of panna following ingredients are required:

Raw Mangoes: 4 (big size) cut in 2 pieces each and deseeded
Water : 1/2 cup
Cumin seeds : 2 teaspoon
pepper corns: 8-10
black salt: 1/8 teaspoon
white salt: as per taste
sugar:  3 tablespoons
fresh mint leaves:for garnishing
Method:

• Place cumin seeds, peppercorn and black salt on the turntable of microwave on high power for a minute (alternatively while cooking raw mangoes, you can also roast them on turntable)and grind them to fine powder.
• In a microsafe bowl take raw mangoes and 1/2 cup of water, and micro high for 3 minutes, without sugar(if you are roasting cumin seeds and other masalas with it take them off after 2 minutes else they will get burnt.)
• add sugar and cook for another 1 minute.give it standing time(microwave is off and in a vessel in which you are cooking is placed in a microwave , with the help of heat in microwave food is cooked for addtional time- it is called standing time) .
• take off the bowl from MW, let it cool completely.
• with the help of knife peel the mango pieces.
• blend the whole mixture with the help of hand blender, strain and mix masala powder
• At the time of serving in a glass add 1/4 of panna and fill glass with chilled water mix well
• garnish it with fresh mint leaves.

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