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Some yummy tomato rice?

Try these easy recipes

PHOTO: T. SINGARAVELOU

IN A JIFFY Tomato rice PHOTO: T. SINGARAVELOU

Now that tomatoes are available in plenty, it's time to make this simple dish - tomato rice. It's tasty and bland. If you have any cooked rice remaining, this dish can be made in a jiffy and can be served with potato chips.

Tomato rice
Serve 6
Time 30 minutes

Ingredients

Rice (ponni, old harvest) - 1 kg
Tomato - 1 kg
Green chillies - 4, slit
Turmeric - half tsp
Curry leaves - a few
Sugar - half tsp
Oil - 2 tbsp
Mustard seeds - half tsp
Urad dhal - half tsp
Cook rice and cool it.

Method: Cook the tomatoes in two tablespoons of water and cool. Peel the skin and remove the seeds. In a deep-frying pan, heat oil, add mustard seeds, urad dhal and curry leaves. Let the mustard splutter, add green chilly and sauté for 3 minutes. Add tomatoes, salt, sugar and turmeric, and let the sauce be thick. Mix this sauce with rice. Serve hot with chips.

Flanc au coco

For 1 big flanc

Baking time 45 minutes to 1 hour

Ingredients

Milkmaid tin - 1
Milk - half litre
Sugar - 3 tbsp for the caramel
Water - to wet the vessel
Coconut - half, scrapped
Eggs - 4
Vanilla essence - 1 tbsp

Method: Wet with water the vessel in which you will make the flanc. Burn the sugar into a caramel consistency. Sprinkle the scrapped coconut. Set aside, cool. Mix eggs, Milkmaid condensed milk, milk and vanilla essence. Don't beat the mixture since you will get bubbles in the flanc. Pour the mixture into the vessel in which you have made the caramel. Place it in a pressure cooker and pressure cook (two whistles) on a high flame and then cook on a low flame for 45 minutes. Cool, take it out from the mould and refrigerate. Serve cold. Can be preserved over night.

KETHARI SRIVANJIAM

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