Tomato Rice

Basmati rice - 2 cups Onion - 1 medium sized finely chopped Tomato - 5 or 6 medium sized ones Garam masala - 1 teaspoon Coriander powder - 1teaspoon Jeera/Cumin powder - 1 teaspoon Red chili powder - 1 teaspoon Turmeric powder - 1/2 teaspoon Green chillies - 2 Ghee / Oil - 3 teaspoons Cumin /Fennel seeds - 1 teaspoons 5 or 6 cashews Salt to taste Puree the tomatoes in a mixie. Add oil or ghee in a pressure cooker and roast the cashews until golden brown. Then add the cumin seeds..Once they splutter add the onions and saute till they turn translucent. Now add the tomato puree and cook for a minute. Instead of pureeing the tomato you can also add finely chopped tomatoes. But you will have to reduce the amount of water as the tomatoes give off some water. Add the garam masala, coriander, cumin, turmeric and chilli powder..Also add salt. Cook for a minute and add the required amount of water. For two cups basmati rice add four cups water..I added 3 1/2 cups water and 1/2 cup milk. This gives more richness to the rice..Close the pressure cooker and cook until three whistles. Garnish with one teaspoon ghee and coriander leaves. Serve with raita of your choice.

Nasi Goreng

For the Spice Paste:

• 2 small shallots (2 ounces; 55 g), roughly chopped

• 3 medium cloves garlic

• 1 large fresh chile, such as Fresno or Holland, stemmed and seeded, or 1teaspoon sambal oelek, such as Huy Fong (see note)

• 1/2 teaspoon terasi (Indonesian shrimp paste), optional (see note)

For the Nasi Goreng:

• 4 cups cold cooked jasmine rice (21 ounces; 600 g) or other medium- to long-grain rice (see note)

• 2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil

• 2 tablespoons (30 ml) kecap manis (see note), plus more for drizzling

• 2 teaspoons (10 ml) soy sauce

• Kosher salt

• Ground white pepper

To Serve:

• 2 large fried eggs, cooked sunny-side up or over easy

• Sliced cucumbers (optional)

• Sliced tomatoes (optional)

• Fried shallots (optional)

Directions

1. For the Spice Paste: Add half the shallots to a mortar and grind with pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chile, and terasi (if using), grinding with pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste.

2. For the Nasi Goreng: If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains.

3. Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping bottom of wok or pan to prevent paste from burning, until a pungent smell permeates your kitchen and paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if paste appears to be browning too quickly.

4. Add rice to wok and stir to coat with spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.

5. Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.

Special Equipment

Mortar and pestle, large wok or skillet

Notes

Terasi is an Indonesian shrimp paste that can be found in well-stocked Asian markets or online. We recommend purchasing handy single-serving packets. If you can't find terasi, you may substitute belacan (Malaysian or Singaporean shrimp paste) or Thai shrimp paste, or simply omit it altogether.

Sambal oelek is an Indonesian chile paste, traditionally made with nothing more than hot red chiles and salt. You can find it at Asian markets or in the "international" aisle of some supermarkets.

For best results, use rice that has been refrigerated for at least 12 hours and up to 3 days. If using freshly cooked rice, spread rice on a tray and allow to cool for 5 minutes before using.

Kecap manis is Indonesian sweet soy sauce, typically made by combining soy sauce with palm sugar. We recommend Cap Bango kecap manis, but you may also find ABC and Conimex brands available online or in Asian markets. For more information, read our kecap manis explainer.

Mom's Easy Vegetable Biriyani

Ghee + Oil - 3 tbsp.

Whole Garam Masala - Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay Leaf - 1, Star Anise - 1

Cumin seeds - 1 tsp Onion - 1, chopped Green Chilli - 2, slit Ginger Garlic Paste - 2 tsp Tomato - 1 Mixed Vegetables - Potato - 1, diced, Carrot - 1, diced, Peas - 1/4 cup, Cauliflower - 1/4 cup florets, Beans - 1/4 cup, diced, Mushroom - 1/4 cup, Bell Pepper - 1/4 cup, Baby Corn - 1/4 cup Salt & Pepper Turmeric - 1 tsp Chilli Powder - 1 tsp Fennel Powder - 1 tsp Garam Masala - 1 tsp Rice - 2 cup ( Seeraga Samba or Basmati), soaked in Water for 30 min. Coconut Milk - 1 cup Lemon Juice Cilantro

Heat Ghee and Oil in a pressure cooker.

Temper Whole Garam Masala and Cumin seeds.

Add Onion and Green Chilli; cook until the Onion turns translucent.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Add the Mixed Vegetables and mix well so the masala coats all the Vegetables.

Season the Vegetables with Salt, Pepper, Turmeric, Chilli, Fennel and Garam Masala Powder. Cook closed for 3 min.

Now add the Rice and mix well so the Masala coats all kernels of the Rice.

Finally add Coconut Milk and 3 cup Water. Cook closed for 12 min in medium heat and 5 min in simmer.

Garnish with Lime Juice and Cilantro.

Serve hot with Raita.