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Tomato and roasted red pepper rice

[ 0 ] October 9 |

He has memories of childhood to entice to eat?

Shiny shoes with bright buckles swung, call the kitchen while that was perched on a countertop kitchen cabinets in dressed velvety and a nice polo neck jumper, cool. MOM or dad leaned his belly gently against my knees, balance and sing the song and enthusiastic grimaces and upstretched the brows, transported ‘aircraft’ loaded with rice, bathed in tomato soup and expanded the mouth, with the hope that I reflect them.

It is the kind of food that is easy, juicy and sweet in a dribble induce the kind of form. Modest, economic but their familiarity and succulence is soothing… but you know that I like to meander to new ways of precious material. These days it is a roasted red, spicy kick I am longing for. The thought of dried red chillies, releasing its sweet heat when soaked sets my heart a flutter (but not on fire, Don’t go now!). That is why this recipe I am going to share with you gives me my correction; Can I change to my mood?. More or less heat, some vegetables, little bite or crunch or something soft or squidgy. To be honest, I could make a meal of this recipe, you don’t need much more.

Tomato and roasted red pepper rice

4-6 Persons


1 cup tomato pulp

2 tablespoons vegetable oil

200 g red pepper (the shaken prendedero things is fine for this recipe)

4-5 shallots, finely chopped

7-8 curry leaves

2 tablespoons Channa lentils (Bengal gram)

10-15 cashew nuts to half

2 red chillies and 1 Chile green (or to taste)

300 g uncooked rice

The spices; half teaspoon garam masala, half teaspoon of mustard, 1 teaspoon cumin seeds, seeds jot of asafoetida, salt to taste,


1 Wash and boil the rice and then keep to the side
2. While the rice, humming (approximately) together tomatoes and red peppers for a red paste is cooking
3. Heat the oil in a deep frying pan, then add the Asafoetida, cumin seeds, mustard seeds, chilies, leaves of gram and Bengal curry and cook until the Gram is golden brown and crispy
4 Shaking nuts cashew nuts and stir until it has a little Golden
5 Put together with the onion, add the salt and saute for a few minutes before putting in the garlic and sauté until they have softened
6 Add the tomatoes and red peppers and bring it to a soft fire slow before agitation in garam masala and then shakes the cooked rice
7 Serve with yogurt and garnish with cilantro.

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