Different varieties of rice is used all over India, some of the common ones include Basmati, Ponni, Sona Masoori and many more. Typically travelling in South India, you would find less of Basmati and more of the other varieties. I’ve tasted it in so many large and small restaurants and eateries and most of the time I liked it. There isn’t much to any basic rice preparation, however it can show its versatility getting mixed with large number of other vegetables, meats and curries. For the preparation today I mixed mostly tomatoes and rice with other spices to make Tomato Rice. The rice turns out reddish in color and goes well with your favorite raita. This rice is mostly used in the Southern states for breakfast and main course. As it can be made quickly its a good variety option to keep with you, in fact you can make it even quicker if you have some left over rice. Use this Tomato Rice Recipe and enjoy the taste.
All you need is (serves 4 )
Basmati Rice – 1 cup
Oil – 2 tbsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Green chilies – 4 to 5 (slit vertically)
Ginger – 1 inch piece (grated)
Garlic – 4 to 5 cloves
Onion – 1 cup (cut in small pieces)
Tomato – 2 cup (cut in small pieces)
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Salt to taste
Mint leaves – 1/2 cup
Water – 4 cups
Green coriander for garnishing
Tomato Rice Recipe
Preparation time: 10 min
Cooking time: 25 min
Heat oil in a pan, add mustard seeds, when they start to crackle add curry leaves.
Add onions and saute till golden brown.
Add green chilies and garlic and saute for 2 min.
Add tomato and saute till the oil leaves the sides.
Add all dry masala and saute for 2 min.
Add rice and saute for 2 min.
Add water, mint leaves, cover and cook till rice is done.
Garnish with green coriander
Five Biggest Lies About Corn and Health Benefits
There is no match to a crisp cob of sweet corn which is one of summer’s simplest pleasures. But, few myths keep many people away from this delight and that’s a shame! We’ve busted some of the biggest misconceptions that surround sweet corn.
Corn is unhealthy – Nope! Corn is a vegetable that contains a lot of nutrients. The idea that corn is unhealthy likely came about because corn is high in starch.
Your body cannot digest corn – While it’s true that corn has high amounts of insoluble fiber but this is not at all a bad thing. Insoluble fiber has been shown in research to help feed the “good” bacteria in our gut.
Cooking corn makes it less nutritious – Corn is great source of carotenoid antioxodiants which are actually enhanced on cooking. Besides this, cooking sweet corn increases the levels of ferulic acid which is known for its anti-cancer properties.
Corn isn’t a good source of nutrients – Corn contains a certain amount of vitamin B and C, as well as magnesium and potassium. Yellow corn is also a good source of antioxidants, which are good for eyes.
You shouldn’t eat corn because it’s really high in sugar – You don’t stop having bananas just because you think they’re high in sugar. Then why should you do the same for corn? A cob of corn has around 6 to 8 grams of sugar, while a banana has about 15 grams of sugar.
Braving and bearing the brunt of summers can be quite challenging. From health to skin and hair, maintaining all can certainly be daunting. We often underestimate the goodness and power of natural resources to combat most of our everyday health concerns. Surprisingly, corn is one such wonder crop that can get us rid of most of our probable nightmares this summer.
Good for digestion: During summers it is ideal to consume foods that are light on stomach. Corn is high on fiber which facilitates proper digestion warding off numerous digestive problems including constipation.
Power packed with energy: One tends to lose a lot of essential bodily fluids during summers and in that situation the energy levels take a dip as well. Corn is full of starch, water content and is high in carbohydrates which provides for long term energy. This is particularly beneficial for athletes as they require more carbs to optimize their performance.
For glowing skin: The scorching heat and the play of dry spells of weather can cause immense damage to skin and hair. Take a sigh of relief as corn is a one stop solution for all your skin and hair woes. It is a good source of vitamin C, thiamin, niacin, vitamin E and other minerals and antioxidants that are essential for skin care. It contains lycopene which fights against UV rays and assists in the increased production of collagen that ensures radiantly smooth skin.
Damage control for hair: Summer is supposedly the worst for hair. Hair care and maintenance becomes quite challenging with excess heat, dust and UV rays blazing hot on you everyday. No amount of cosmetics or external application will help unless we eat right. Consumption of corn strengthens hair follicles and speeds up collagen production, thus maintaining smooth and silky hair. Topical use of hot corn oil can help prevent dryness of the scalp and hair loss.
Long term benefits: Including corn in your diet can result in long term health benefits as well. The essential minerals, vitamins and antioxidants can help combating anemia, diabetes, hypertension, increased cholesterol levels, heart risks and even Alzheimer’s disease. Recent research has established that corn contains ferulic acid which helps in fighting cancerous tissues and tumours in breasts and liver.
How to eat corn, differently!
The best thing about cooking is the freedom that you get to try things out, to experiment and to create an appetizing masterpiece of your own by a calculated yet bold mix and match of ingredients and flavors. Yet, foods like corn have mostly and widely remained underrated on the Indian plate. Whereas western cuisines have experimented and incorporated corn effortlessly, it’s only in the recent past that we are finding that it is now being liberally used with Indian flavours. If the taste isn’t enough to make you bite into it, its health quotient could.
This time around in our top ten special we bring you some of our novel corn recipes.
Innovatively lip smacking, refreshingly relishing; everything but corny!
Go ahead, give them a try!
Yummy Rajama (red kidney beans) Burger recipe
A healthy, fun burger option for kids
Preparation time: 20 mins
Cooking time:15 mins
- 250 gms Boiled Kidney Beans (Rajma), mashed
- ¼ cup onion, finely diced
- 1 clove garlic, minced
- 2 Tbs. bread crumbs
- 2 Tbs. chopped fresh parsley
- 1 Tbsp. Ketchup
- ½ tsp. Chili Powder
- ½ tsp. Curry Powder
- ¼ tsp. Ground Cumin Seed
- ¼ tsp. Salt
- ¼ tsp. Black Pepper Powder
- 4 slice Cheese
- 4 Burger buns
- Lettuce leaves, tomato slices, cucumber slices, onion slices and butter as required
-In a large bowl combine the mashed kidney beans, onion, garlic, bread crumb, parsley, ketchup, chili powder, curry powder, cumin, salt, and pepper. Mix well and chill for 15 minutes. Form into burgers and fry in a small amount of oil, or in a nonstick pan with oil, over medium heat.
-Toast a burger bun, spread butter top with lettuce, tomato, cucumber, onion, patty and cheese.
Paneer Tandoori Recipe
- 400 gm paneer
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 3 tbsp chicken tandoori masala
- 1/2cup curd
- Kasoori methi
- Salt to taste
- 1 tbsp oil
- Wash the paneer lightly and cut it into cubes.
- Mix the paneer cubes with ginger, garlic paste, curd, tandoori masala and kasoori methi.
- Marinate it for about 20 minutes.
- Put 1 tbsp oil in kadai and heat it.
- Then add the paneer into it.
- Saute it for some time, cover and cook.
- Paneer will release water and cook the paneer in it.
- Once the whole thing gets reduced into gravy form, add some more kasoori methi and mix it well.
- Season it with salt according to your taste. Your dish is ready to be served.
- Switch off the gas and serve it hot with roti or parathas, or even rice.
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