Tag Archives: tomato rice

Kiddy friendly tomato and roasted red pepper rice with sweetcorn

12 Sep

imageKiddy friendly tomato and roasted pepper rice with sweetcorn

Life is full of beautiful moments when there is a child around.  Before bedtime yesterday, my boy sat on my tummy whilst I lay on the bed and he demonstrated a brand new learning.  I love it when he surprises me like this.  I don’t drill things into him, I much prefer that his own curiosity and his own rhythm reach him to fresh learnings.  Anyway, his face was aglow with pensive excitement as he told me stuff that I knew all along but of course he told it like it was red-hot, novel  information, ‘mumma, I like helicopters,  I like cars, I like animals, I like sev mumra (puffed rice and gram flour straws), I like tumeta bhath (tomato rice).  I asked him what mumma likes and he said, ‘ummm..biscuits’.
Of course he’s pooped in the bath tub twice this week and I am somewhat less enchanted by that.
He then didn’t want to get off my tummy and kept climbing back on for cuddles and to tell me about more stuff that he likes. ‘I like Andy airplane, I like….’ But I was still stuck on the tomato rice bit.
So today, that’s what’s I gave him.  If you’ve been reading my tweets you know how insanely difficult my boy is to feed.  You know I’ve tried it all.  Each meal time starts with an internal prayer and Chant, ‘I flipping hope he eats this, I flipping hope he eats this’
So,  I had the colouring book out and a book about diggers, because he likes diggers.  I mounted a bright blue spoon with red rice, because he likes the colour blue and he’s just told me likes tomato rice, so I hoped. And guess what? ‘Mmm, yummy yummy.’
There must be something about this dish, I recall having experimented with it as a teenager and then finding my brother, scoffing it into his gob directly from the cooking pan.
You could just use tomatoes alone in this dish, but the peppers add great nutrition and flavour.  My boy also likes paprika and I know this because I bought  Ruffles paprika flavoured crisps recently and he kept pinching them from my hands.
Ingredients
3/4 cup of long grain rice, I used Tilda Basmati
One medium onion, finely chopped
Two medium sized roasted red peppers
2/3 can of chopped tomatoes
2 cloves of garlic, minced
2 tbsp vegetable oil
1/2 cup of sweetcorn
The spices; 1/3tsp turmeric, 1 tsp paprika, 1 tsp cumin seeds
1. Boil the rice in plenty of water for 8-10minutes on a medium flame and then wash it in cold water and leave to one side
2. Meanwhile, heat the oil in a pan and add the cumin seeds.  Allow the seeds to sizzle before stirring in the onion and adding the turmeric.  Soften the onion fit a couple of minutes before adding the garlic.  Cook until the onion has softened.
3. Add the tomatoes and chop the red pepper into chunks before adding that.
4. Stir in the paprika and simmer for 4-5 minutes on a medium to low flame.  Turn the sauce into a food processor and blitz it to a smooth consistency.
5. Stir in the rice and add about 30ml of water with the sweetcorn ( defrost first if you are using frozen sweetcorn) and heat the mixture to a simmer again. Turn to a low flame and cook until the water has reduced, the rice is separated and cooked.  This should take 8-10minutes.
Serve with smiles and confidence.  I also served with vegetable wedges, because he likes it.

Tomato and Roasted Red Pepper Rice

5 May

Tomato and Roasted Red Pepper Rice

Do you have childhood memories of being cajoled into eating?

Shiny shoes with glistening buckles swung, knocking at the kitchen cupboards whilst I was perched onto a kitchen worktop in velvety dungarees and a sympathetic, fresh polo neck jumper. Mum or Dad leaned their tummy gently against my knees, for balance and in sing song and over-enthusiastic grins and upstretched eyebrows, they  transported ‘aeroplanes’ loaded with rice, bathed in tomato soup and widened their mouths, hoping that I’d mirror them.

It’s the sort of food that’s easy, juicy and sweet in a dribble inducing sort of way. Modest, economical but its familiarity and succulence is calming…but you know that I like to meander to new ways with gorgeous stuff. These days it’s a roasting red, spicy kick that I’m longing for. The thought of dried red chillies, releasing their sweet heat when soaked sets my heart a-flutter (but not on fire, I don’t go that far!). That’s why this recipe I’m about to share with you gives me my fix; I can change it to suit my mood. More or less heat, some veg, a bit of bite or crunch or something soft or squidgy. To be honest, I could make a meal out of this recipe, I don’t need much else.

Tomato and Roasted Red Pepper Rice

Serves 4-6

Ingredients

1 cup tomato pulp

2 tbsp. vegetable oil

200g of roasted red peppers (the jarred stuff is fine to use for this recipe)

4-5 shallots, finely chopped

7-8 curry leaves

2 tbsp.  Channa dhal (Bengal gram)

10-15 cashew nuts halved

2 red chillies and 1 green chilli (or to taste)

300g uncooked rice

The spices; ½ tsp. garam masala, ½ tsp. mustard seeds, 1 tsp. cumin seeds, pinch of asafoetida, salt to taste,

Method

  1.  Wash and boil the rice and then keep it to the side
  2. Whilst the rice is cooking, whizz (roughly) together the  tomatoes and the roasted red peppers to a deep red pulp
  3. Heat the oil in a deep pan, then add the asafoetida, cumin seeds, mustard seeds,  chillies, Bengal gram and curry leaves and cook until the gram is golden brown and crunchy
  4. Stir in the cashew nuts and stir until they’ve browned a little
  5. Bring it together with the onions, add the salt and sauté for a couple of minutes before bringing in the garlic and sauté until they have softened
  6. Add the tomatoes and red pepper and bring It to a gentle simmer before stirring in the garam masala and then stir in the cooked rice
  7. Serve with something yogurt and garnish with coriander.
%d bloggers like this: