MY CROCHET

TOMATO PULAO

Ingredients:

Basmati rice - 1 cup

Tomatoes - 4

Ginger - 1 small piece

garlic - 6-8 pods

Green chilli - 3-4 (or according to ur taste)

Coconut milk - 1 cup

Salt

Oil

Cumin seeds

Bay leaf

Method:

1. Boil the tomatoes in water and remove the skin. Puree the boiled tomatoes

2. Soak the rice in warm water for half an hour

3. Grind ginger, garlic and green chillies together

4. In a pressure cooker add some oil and add bay leaves and cumin seeds

5. Add the Ginger,garlic,gr.chilli paste and saut'e well until the raw smell goes

6. Add the pureed tomatoes, salt and boil it and add the soaked rice after draining it

7. Saut'e the rice well until the rice absorbs the water from tomato

8. Add the coconut milk and put the lid and wait for one whistle. Then switch off the flame

The tomato puree should be measured before poured in. The puree and coconut milk should equals the amount of water to be poured for the required amount of rice i.e., for 1 cup of rice there should be 1 cup of tomato and 1 cup of coconut milk or if u prefer u can add little water to it

BUTTER CHICKEN

Ingredients:

Chicken - 1kg

Onion - 2(thinly sliced)

Cashew nut - a handful

Butter - 4 tbsp

Oil

Heavy cream - 1/2 cup

Red chilli powder

Tomato - 4

Method:

1. Cook the chicken with a little turmeric powder, salt and pepper. Drain the water from the chicken and keep it

2. Puree the tomato by boiling it in water and removing the skin

3. Heat oil in a pan and add the onions and saut'e it

4. Add the cashews and add the chicken and mix well

5. Add the chilli powder and salt and add the tomato puree and allow it to boil

6. After the tomato is reduced add the butter and cook it for a while

7. Before switching off the flame add the cream in it

This goes good with paratta and chappathi