Tomato Rice

                                     Tomato Rice has slight variations in each recipe and even our family members cook to their  taste.I myself do not remember doing it in the same way always.
At times, the spices like cinnamon, cloves etc.are just added to the oil.Some times, they are ground in the mixi.Next time,I add, if found in the fridge, mint leaves and coriander leaves ground in the mixi with the spices.Coconut milk is added at times.
                                    The tomato rice made by my younger sister in law is a hit always
and she always sticks to the same method.
                                    The recipe ,documented by me is common.

Ingredients :

Raw  Rice or Basmati Rice or Geeraga Samba              1 cup
Fairly large tomatoes     2
Big Onion    1
Oil        2 tbsp.
Ghee    1 tbsp.

To grind in the mixi :

Ginger Garlic paste   1 tbsp. or 1 small piece of ginger and 5 pods of garlic.
Red chilly or Green Chilly    3 
Cardamom, Cinnamon, Cloves

Method :

1. Cook 1 cup of rice with 2 cups of water.The grains should be separate.

2. Heat oil and ghee,add the finely sliced onion, a little salt and saute well.

3. Then add the ground paste and stir well well for 5 mins.

4. Add the finely sliced tomatoes, turmeric powder and required salt.

5. Mix well and saute on low fire for 5 mins. 

6. Spread the rice in a bowl.Let it cool, then mix the tomato paste with it. 

Notes :

1. At times ,after preparing the gravy, I add it to the rice and cook together.

2. If the gravy is added and cooked in the electric rice cooker,more water
    can be added and the taste is also good.It never gets over cooked.It
    can be set and we can do other work. We can even go out.

3. 1 tsp.of Garam Masala and 1/2 cup of coconut milk instead of water can
    enhance the taste.