Today I was in no mood to cook. It was getting closer to lunch time… so I decided to make a quick tomato rice… But? After I started the process it got me interested… there are days when I realky don’t feel like cooking.. but the moment I look into the fridge or see my favorite pans I feel like making something.

Cooking is truly a stress buster for me, specialy, with my favourite songs on…I like to make varieties daily than repeating the same old menu…. getting on with the recipe. .. its a simple and very easy to make rice dish. The tomatoes and kasuri methi give a nice flavour to the rice.


1. Surti kolam/basmati rice       1 and a half cups, washed.

2. Tomatoes   4 large, washed and chopped

3. Kasuri methi  2 tbsp

4. Red chilli powder 1tsp

5. Salt to taste

6. Water approx 4 cups. ..depending upon the rice you choose.

For tempering

Oil 2 tsp
2 cloves
2 cardamoms
1 bay leaf
1/2 tsp shah jeera
1/2tsp jeera
5 peppercorns
1 inch piece cinnamon stick


1. Take a cooker/pan, add oil and add all the items mentioned under tempering.  Let the aroma release and jeera crackle.

2. Add the chopped tomatoes and a pinch of salt. Cover and let it cook.

3. Once tomatoes are cooked mash it with the spatula. Now, add the washed rice and water. Add salt to taste and red chilli powder, mix well and cover with a lid. Cook on medium flame. Once the water starts boiling,  add the kasuri methi. Mix well.

Approximately it will take 15 to 20 mins. Once all the water is absorbed by the rice and it’s still uncooked add more hot water.

Once the rice is cooked turn off the gas and leave the pan covered.

Enjoy the rice with curd and pickle!!




  1. Kasuri Methi                                                                                                     3 tsp
  2. Atta         (Wheat Flour)                                                                                    5 scoops
  3. salt to taste
  4. jeera powder                                                                                                      1 and a 1/2 tsp
  5. oil                                                                                                                       2-3 tsp
  6. water                                                                                                                  for kneading the dough
  7. red chilli powder can be added if u want spicy paratha… I avoid because my son is young.
  8. You can also us the same dough for puri, just make it firm.

How to proceed

  • Mix atta, kasuri methi, jeera powder, oil, salt and water and knead to get a soft and round dough. Cover and set aside for half an hour or more.

  • Now roll out the rotis round and cook both sides.

  • You can even make puris from this dough. For puri you should not set aside the dough, instead roll out the puri and deep fry immediately.