Tomato Pulao recipe | Lunchbox recipe | Flavour Diary


Hi friends, today's recipe is Tomato pulao. If you are looking for some quick and easy rice recipe for your lunch or dinner or for any lazy day this is would be your one good option. 

Tomato pulao is very easily made in pressure cooker. The main ingredients for this pulao is tomatoes, onion and some spices along with rice. You can use normal rice or basmati rice but for basmati rice the water should be in 1 :1.7 rice water ratio and for all other rice varieties its 1:2 ratio. This pulao is best for beginners and bachelors. Click the image below for the making of it. 👇


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Level: Easy
Serves: 2-4
1 cup: 250ml
1 tablespoon(TBS): 15ml
1 teaspoon (tsp): 5 ml

Ingredients

Oil: 2TBS
Cinnamon: 1 inch
Star Anise: 1
Cloves:5-6
ShahiJeera(black cumin seeds): 1 tsp
Green Chilli: 2 cut
Onion : 1 large
Cashews: 8-10
Ginger Garlic Paste: 1 TBS
Tomatoes: 4 medium
Turmeric: 1/4 tsp
chilli powder: 1 tsp (To taste)
Garam Masala Powder: 1 TBS
Cumin Powder: 1/2 tsp
Fresh Mint : 1/2 cup
Fresh Coriander: 1/2 cup
Water: 2.5 cups
Basmati rice: 1.5 cups(soaked for 30mins)


Directions

In pressure cooker add Oil. Once hot add Cinnamon, Star Anise, Cloves, ShahiJeera(black cumin seeds),Green Chilli, Onion and Cashews. Saute until onion turns transparent.
Add ginger garlic paste and saute until raw smell of ginger garlic is gone.
Add Chopped tomatoes, turmeric, chilli powder, Cumin powder and garam masala. Cook until tomatoes turn mushy.
Add chopped coriander, mint, water, soaked basmati rice and salt, mix well and pressure cook for 2 whistles.
Once the pressure is released then mix with fork. And serve hot with raita. 

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Peanut Tomato Chutney Recipe | Flavour Diary | Idli Dosa Chutney recipe




Chutney is very common in south Indian household and mainly served at breakfast time. South Indians makes many varieties and variations in chutneys. For today its Peanut Tomato Chutney recipe. 
Peanut Tomato Chutney is easy to make recipe with commonly used ingredients at home. This chutney tastes great  with or without tadka to it. 

click on the link below for video 🔽




Level: Easy
Serves: 2-3


1 teaspoon(tsp): 5 ml
1 tablespoon(TBSP): 15ml
1 cup: 250ml

Ingredients

Oil: 1 tablespoon
Peanuts: 1/2 cup
Tomatoes: 2 medium
Tamarind: 1 inch
Green Chillies: 2 
Salt to taste
Water: 1/4 cup as desired consistency
Mint: 5 -8 leaves (optional)



Tadka:
Oil,
Mustard Seeds: 1/4 tsp
Cumin Seeds: 1/2 tsp
Bengal Gram: 1/2 tsp
Dry chilli: 1
Curry Leaves



Directions

In a pan add Peanuts, Oil and fry until the peanuts crack and change its colour.
Add Green Chillies, Tamarind, tomatoes and fry until tomatoes turn mushy.
Add mint(optional) and  cook for 30secs more and keep aside to cool down completly.
Transfer mixture to the blender and add desired water,salt to taste and blend it to smooth paste.


Tadka:
In a small pan add 2 TBSP of oil. Once oil is hot add mustard seeds, when seeds starts to crack, add Cumin seeds, chana dal, curry leaves, Dry red chilli. Fry until chana dal change colour and pour it on chutney and mix well.


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Hyderabadi Dum ka Chicken Kheema | chapati curry | Indian Cuisine | Flavour Diary




Hi friends, today's recipe is hyderabadi style chicken mince curry. This curry is simple and easy to make and tastes delicious with naan, roti or any flavoured rice. 
The chicken mince is marinated and with spices and nut mixture. This curry is made on medium low flame and stirred in between and is cooked covered all the time.
Today I used chicken mince but you can also use lamb mince. If you are using lamb mince add meat tenderizer so that it will cook fast. 
This curry is simply mouthwatering and if you are meat lover then this is a must try.



click on the link below for video 🔽





Level: Easy
Serves: 3-5

1 teaspoon(tsp): 5 ml
1 tablespoon(TBSP): 15ml
1 cup: 250ml

Ingredients

Oil: 3TBSP
Coriander: 1/4cup
Green Chillies: 2 cut

Marination:
Fried Onions: 1/2 cup
Thick Yogurt: 1/3 cup
Chicken Mince: 350gm
Ginger Garlic Paste: 1 TBSP
Red Chilli Powder: 1 tsp
Turmeric: 1/4 tsp
Salt: to taste

Spice Powder:
Almonds:12
Desiccated Coconut:1 TBSP
Cinnamon:1 inch
Black Pepper:1 tsp
Clove: 4-5
Shahi Jeera: 1/2 tsp
Kebab Cheeni: 4-5
Cardamom: 2


Directions

Spice Powder:
Add all the ingredients under spice powder into the blender and blender to powder and keep aside.
Marinate:
Add all other ingredients under margination to the chicken and marinate for minimum 1/2hr. 

In a pan add oil and marinated chicken. Cook on medium flame, once water releases add friend onions and then add 1/2 cup water, mix well. Close the lid and on medium low flame cook for 30 mins, stir in between. Oil Separates.
Add green chillies, coriander chopped and cook for 5 more minutes on low flame.


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Raw Mango Rice | Mamidikaya Pulihora recipe | Lunch box recipe | Flavour Diary




Hi friends, today's recipe is simple and easy lunch box rice recipe.  This rice recipe is tangy and mouthwatering and easy to make.This recipe uses Raw Mango also called as mamidikaya in telugu and kairy or kaccha aam in hindi.
The ingredients used in this are easily available and Raw mango is peeled, grated and the seed is discarded. Rice is cooked and cooled and then used or simply use left over rice. 
This rice can be eaten as is or paired up with dry potato curry. 

click on the link below for video 🔽




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Level: Easy
Serves: 2-3

1 teaspoon(tsp): 5 ml
1 tablespoon(TBSP): 15ml
1 cup: 250ml

Ingredients

Oil: 3TBSP
Mustard Seeds: 1/2tsp
Cumin seeds: 1/2 tsp
Peanuts:2 TBSP
Urad Dal:1 tsp
Ginger: 1 TBSP
Curry leaves: 1 spring
Green Chillies: 2-3 cut
Dry Red chillies: 1 cut
Raw Mango: 1 cup grated
Turmeric: 1/2 tsp
Salt: to taste
Cooked Rice: 2 cup

Directions

In a pan add Oil and once oil is hot add Mustard Seeds.
Once seeds pop add Cumin seeds, Peanuts, Urad Dal, Ginger, Curry leaves, Green Chillies, Dry Red chillies and fry for 30secs.
Add grated raw mango, turmeric, salt and fry until oil separates.
Add cooked cooled rice, mix well and cook for 2-3 mins.
Enjoy as is or pair it with dry potato curry.


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