Masalabilities! A series of recipes with a ‘masalalicious’ twist by moms for moms.
Our latest submission is from mom, Asiya Baig from Toronto.
Asiya is a stay at home mom of 2 boys and lives in Toronto. After having her eldest son, she gave up her full-time job as an actuarial analyst in an insurance company. She has always loved baking but never had much interest in cooking which all changed since becoming a stay at home mom! Asiya started a blog called Chocolate and Chillies in January 2011 to document her recipes and help improve her cooking. She focuses on trying to keep her recipes easy and healthy.
Mummy’s Tamatay Ka Kana (Indian Spiced Tomato Rice)
4-5 tomatoes, diced
1/2 tsp cayenne/red chilli powder (or to taste)
1/4 tsp turmeric
1 1/2 tsp ginger garlic paste, divided
3/4 tsp salt (or to taste)
1/4 cup minced cilantro
1 1/2 cups basmati rice, washed
2 tbsp olive oil
1 3/4 cups boiling water
4 whole green chillies
In a medium-sized pot over medium-high heat, add tomatoes, turmeric, 1 tsp ginger garlic paste, salt and cilantro. Cook till dry. Transfer tomatoes to a bowl and set aside.
On medium heat, in the same pot add olive oil and 1/2 tsp ginger garlic paste. Fry for a couple of minutes. Add the rice and cook 2 minutes, stirring frequently. Add the boiling water, tomatoes and green chillies. Bring to a boil and give a stir. Cover the pot, turn the heat down to very low and cook for 10 minutes or till rice is cooked. Remove from heat and let sit 15 minutes covered.
Fluff with a fork and serve!
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