Tomato Rice & Creamy Blueberry Smoothie

Call it whether biryani / pulao / bhath / rice depending upon the cooking method and ingredients used, I prepare several versions of tomato rice. I have already posted a couple of them. This particular dish is really a simple one with south Indian tadka touch and a favorite one at our home.

Ingredients:
1.5 cups Basmati rice
2 tomatoes
2 Tbsp oil
1 tsp mustard seeds
1 tsp skinned black gram / urad dal
1 tsp cumin seeds
2 cardamom
Few curry leaves
1/8 tsp turmeric powder
2 onions
1.5 tsp chili powder
1/2 tsp amchur powder
1 tsp coriander powder
Salt to taste
1 Tbsp toasted cashews for garnish

Method:
* Grind tomatoes finely. Add water to it and approximately make about 3 cups of juice.
* Wash the rice thoroughly and drain. Add the tomato juice and turmeric powder to the rice and pressure cook.
* Heat oil in a pan and add mustard seeds, cumin seeds and uraddal. When they start to brown add cardamom, curry leaves and onions. Saute onions until they turn translucent.
* Then add salt, coriander powder, chili powder and amchur powder to the pan and fry for a minute.
* Next add the rice cooked in tomato juice and mix well.
* Turn off the stove and let the rice sit for a few minutes before serving. Garnish with cashews.

Check here to know what other marathoners are cooking during BM#18.

Creamy Blueberry Smoothie:
The last weeks of spring gave us a glimpse of how summer is going to be this year. The whole US is under heat wave for weeks now and there seems to be no respite. We are trying to cool ourselves with shakes, smoothies and such.
Here is an yummy and cool smoothie perfect for these sultry days. Frozen blueberries and banana combined with yummy ice cream and vanilla yogurt result in a creamy and filling smoothie.

I blended together a cup of frozen blueberries, a small banana, 1/2 cup of vanilla yogurt and 1/2 cup of  ice cream. Add a sweetener if preferred.

Sending this to Priya's "Veggie / Fruit A Month" event hosted this month by Harini-Jaya with the theme Blue berries.

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