Recipe

Hyderabadi Masala tomato and rice

Spicy Tomato Chatni

Ingredients
Tomatoes, 6-7 medium size
Onions, one large
Garlic, 7 to 8 cloves chopped
Dry chili, 2 or 3
Curry leaves, 10
Oil, 4 tablespoons
Turmeric, half teaspoon
Black mustard seeds, half tea spoon
Cumin seeds, half teaspoon
Salt, one teaspoon
Dry masala, one full tea spoon

For dry masala:
Mix well one tablespoon red chili powder, one tablespoon garlic paste, half teaspoon cumin powder, half teaspoon mustard powder and one teaspoon salt. The mixture can be stored in an air-tight container for later use.

Method
Wash and cut tomatoes, place a frying pan on stove, put the oil. When hot, add dry chilies by breaking with hand, add mustard seeds, cumin seeds, curry leaves, chopped onions, chopped garlic and turmeric power and fry for a while. Add the tomatoes, salt and dry masala, mix well and leave on low heat until tomatoes are tender and oil comes out. Serve with rice or chapati.

Masala rice

Ingredients
Rice, 500 grams
Onions, 3 medium chopped
Ginger paste, one tablespoon
Garlic paste, one tablespoon
Turmeric, half teaspoon
Green chilis- 6 to 7
Oil, 4 tablespoons
Fresh coriander leaves, 5 to 6 strands chopped
Salt to taste

Method
Wash rice and keep aside, chop onion, slit green chilies.
Put oil in a saucepan, when hot, add chopped onions and fry until brown. Add ginger and garlic pastes, fry for a bit and add turmeric powder, salt, green chilies, fry a little more. Now, add rice and fry until the grains separate from the base of the pan. Then add water till it reaches about one inch above the rice. Cook till the water is soaked and the rice is done. Garnish with coriander leaves.
Serve with tomato chatni.

Recipe

Hyderabadi Masala tomato and rice

Spicy Tomato Chatni Ingredients Tomatoes, 6-7 medium size Onions, one large Garlic, 7 to 8 cloves chopped Dry chili, 2 or 3 Curry leaves, 10 Oil, 4 tablespoons Turmeric, half teaspoon Black mustard seeds, half tea spoon Cumin seeds, half teaspoon Salt, one teaspoon Dry masala, one full tea spoon For dry masala: Mix well one tablespoon red chili powder, one tablespoon garlic paste, half teaspoon cumin powder, half teaspoon mustard powder and one teaspoon salt. The mixture can be stored in an air-tight container for later use. Method Wash and cut tomatoes, place a frying pan on stove, put the oil. When hot, add dry chilies by breaking with hand, add mustard seeds, cumin seeds, curry leaves, chopped onions, chopped garlic and turmeric power and fry for a while. Add the tomatoes, salt and dry masala, mix well and leave on low heat until tomatoes are tender and oil comes out. Serve with rice or chapati. Masala rice Ingredients Rice, 500 grams Onions, 3 medium chopped Ginger paste, one tablespoon Garlic paste, one tablespoon Turmeric, half teaspoon Green chilis- 6 to 7 Oil, 4 tablespoons Fresh coriander leaves, 5 to 6 strands chopped Salt to taste Method Wash rice and keep aside, chop onion, slit green chilies. Put oil in a saucepan, when hot, add chopped onions and fry until brown. Add ginger and garlic pastes, fry for a bit and add turmeric powder, salt, green chilies, fry a little more. Now, add rice and fry until the grains separate from the base of the pan. Then add water till it reaches about one inch above the rice. Cook till the water is soaked and the rice is done. Garnish with coriander leaves. Serve with tomato chatni.