Ajwain Tomato Rice, Raita & Carrot Curd Rice

I love a few spices more dearly than the rest on the list. Cumin and Ajwain are my favorites. I tend to add cumin to almost everything that I season in Indian dishes. Mom laughs at this and would say cumin should be left out in certain seasonings to bring out the flavor of the other elements. When it comes to Ajwain or Carom seeds, I add them to wheat flour to make Chapathis/ Roti.

So when I saw this Ajwain flavored tomato rice in Priya's blog, I knew I had to make this.It had both cumin and ajwain. Then I wanted a raita for the Tomato rice and the search led me to Carrot ,Onion Raita.Then there was my favorite dish - curd rice and she had added carrots to it. I had to make this too.Thus was born our simple lunch for today and I loved every bite of it.This too ,like yesterday's lunch was ready in 30 minutes.

Here is what I did to get the meal ready in 30 minutes...

1. Wash the rice and pressure cook it for 15 minutes. This is for the curd rice.
2. Heat oil on the other burner and fry the chips
3. While the oil is getting heated,get the vegetables ready.
4. Once the chips are ready, use that burner to prepare the tomato rice.
5. While this is getting cooked, the rice would be ready, take the pressure cooker off the burner and use that burner to prepare the seasoning for the curd rice and keep it aside.
6. When the pressure releases from the cooker[for curd rice], spread it on a plate to cool.
7. Meanwhile,whisk curd and grate the carrots.
8. Give the final touches-all the mixing,seasoning etc, and the meal is ready!!!!!

Priya used Basmati rice for the tomato rice, and it had to be soaked for 15 minutes. So to save time, I used the regular rice.Also , instead of powdering the cumin and ajwain , I added them whole.

Now to the recipes....

Ajwain Tomato rice

Source - Priya's Versatile Recipes

I used:

Rice - 1/2 cup
Tomato -3,ripe
Onion- 1, sliced
Mint leaves- a handful
Green chilli -2,slit
Ginger-garlic paste - 1/2  teaspoon
Red chilli powder- 1/2 teaspoon
Garam masala- 1/2 teaspoon
Cumin seeds- 1 teaspoon
Ajwain seeds- 3/4 teaspoon
Yogurt- 1/2 cup
Oil- 1 tablespoon
Salt to taste

1. Heat oil in a pressure cooker and add the cumin and ajwain.
2. When the cumin crackles, add the onion, green chillies, ginger garlic paste and saute till the onion is light brown.
3. Add the tomato and cook till it is mushy.
4. Put in the garam masala,red chilli powder and salt.Mix well.
5. Add the yogurt, 3/4 cup of water and stir.
6. When it comes to a rolling boil, add the washed and drained rice and the mint leaves.
7. Mix, cover and cook for 15 minutes or till done.

Serve with a raita.

Carrot- Onion Raita 

Source - Priya's Versatile Recipes

I used :

Yogurt - 1 cup
Carrot - 1 , small, grated
Onion- 1,small chopped
Salt to taste
Coriander leaves for garnishing

1. Whisk the yogurt with salt.
2. Add the carrot and onion.
3. Serve with any flavored rice,garnished with coriander leaves.

Carrot - Curd Rice
Source - Priya's Versatile Recipes

I used:

Steamed rice - 1 medium sized bowl
Yogurt- 1 cup
Milk- 1/2 cup
Carrot- 1, grated
Salt to taste

For tempering

Oil- 1 teaspoon
Mustard seeds- 1 teaspoon
Cumin seeds- 1/2 teaspoon
Gram dal - 1 teaspoon
Curry leaves - a few
Red chilli - 1
Grated ginger- 1/2 teaspoon

1. If the rice is hot off the stove,spread it on a plate to cool.
2. Whisk yogurt with curd with salt.
3. Into a large bowl put in the rice , whisked yogurt, milk ,carrot and mix well. I added milk so that the curd rice does not turn sour soon due to the heat[climate]
4. Heat oil for tempering and add the ingredients.When the mustard splutters and dal turns brown, pour over carrot curd rice .
5. Mix well and serve as such or with a pickle of your choice

A very simple yet filling lunch that was prepared in 30 minutes.Sending this platter to Srivalli's 30 minute meal mela

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#19

Bon Appetit...