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Most of my blogger friends and readers know that I am crazy about fennel. I add fennel seeds in all the savory dishes. It is not only because I was taught to cook like that by my granny but also I think I must have inherited her love for fennel seeds. When making variety rice like these fennel seeds imparts a nice flavor to the dish. I love one-pot dishes like tomato rice. I have tried many variations to my favorite tomato rice by adding dill leaves and spinach. This time I tried adding some fennel and we did like this rice very much. Fennel was not too overpowering here and it was indeed very mild blending along with the onions. If you love the flavor of fennel, then you will love this dish!

I have made this rice with brown rice. These days everybody seems to be change to brown rice, many of my friends have stopped white rice completely and we too started getting brown rice only rather then white rice. This is a quite healthy trend indeed. I have used a short grain brown rice variety that I got from Costco. I think that brown basmati rice is the best choice for anyone switching over from white rice to brown rice to begin with. They seem to hold their shape quite well when making variety rice like briyani or tomato rice.

INGREDIENTS:

1. Cooked brown rice, 1 cup.
2. Ripe Roma tomatoes, medium-size, 3.
3. Red onions, medium-size, 2.
4. Fennel 1 medium-size bulb.
5. Ginger-garlic paste, 1teaspoon.
6. Green chilies, 1-2.
7. Chili powder, ½ teaspoon.
8. Coriander powder, 1 teaspoon.
9. Turmeric powder, ¼ teaspoon.
10. Mustard seeds, ½ teaspoon.
11. Fennel seeds, ¼ teaspoon.
12. Curry leaves and cilantro for garnishing.
13. Salt as per taste.

PREPARATION:

Cook the rice separately and let it cool. The rice should not be mushy. Chop off the stalks from the fennel bulb and discard it. Dice the bulb into small pieces including some of the fronds from the stalk. Dice the onion and tomatoes and slit the green chilies into 2. Heat a pan with 2 teaspoons of oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the fennel seeds and fry for 2 seconds. Add the diced onions, fennel, and curry leaves and sauté for a few minutes until the onions turn translucent. Now add the ginger-garlic paste, tomatoes, and green chilies and sauté for a few more minutes until everything is blended. Add the chili powder, coriander powder, turmeric powder, and salt and mix well. Cook closed under low flame for 5 minutes until the raw smell of the spices goes. Now add chopped cilantro and rice and mix everything. Let it sit under low flame and switch off the stove. Serve hot with raita or any spicy side dish.

TRIED AND TASTED: MALAR’S FENUGREEK RICE

This week I also tried Malar’s fenugreek rice and it was really delicious. I had used fresh methi leaves that I had grown in a small pot in my patio. This rice was very mild and went well with potato fry. Click here for the recipe.

Corn is one of my favorite veggie. I usually try some healthy salads with this veggie. Here is one salad which I love to have for my evening meal.

Tomatoes  chopped– 1 cup

• Heat oil and on medium heat
• Add shallots, green chillies and cook for 2 mins.
• Add corn and stir occasionally and cook for 5 minutes or until lightly brown.
• Lastly add thyme leaves and mix well.
• Remove from heat and keep aside for 5 minutes.
• After 5 minutes add tomatoes, salt and mix well.

Sending this to CWS - Corn  started by Priya , Show me your HITS - Healthy Delights hosted by Sangee, Dish it Out - Corn & Chillies hosted by Rajitha started by Vardhini

1. The shrimp in this dish can be substitute with any seafood, beacon or sausage, just make sure they are properly cooked.
2. By simmering the tofu in the chicken stock and sauce for 10 minutes, the flavor can penetrate the tofu better, if you have time, you can even try to simmer it for longer for better flavor.
   

1. Bring a small pot of water over high heat to a boil, add salt and tofu and simmer for 5-10 minutes
2. Meanwhile, heat 1 tablespon oil over high heat, add the scallion, ginger and garlic and stir fry until fragrant, add shrimp and stir fry for 10 seconds. Transfer everything into a place. Heat 1 tablespoon oil over high heat, when the oil is almost smoking, add the tomato and stir fry until frangrant (about 2-3min), add chicken stock and bring to a boil. Drain the tofu, add it to the wok along with sauces, the shrimp, cover, simmer for 10 minutes.
3. Mix the cornstarch with water, add it to the wok over high heat, bring everything to a boil and mix with the back of the ladle until sauce thickens. Turn off heat, sprinkle in eggs, let it sit for 30 seconds, then mix it in with the tofu. Add the sesame oil and green scallion slices, mix and serve over rice.

• Bread slices 2-3
• Finely chopped onions 1
• Chicken cube 1
• Finely chopped tomatoes 4
• Chicken stock 3 glasses
• Minced garlic 2-3 cloves
• Dry basil leaves 1tsp
• Finely chopped parsley 1tbsp
• Crushed red chili 1/2tsp
• Black pepper powder 1/2tsp
• Olive oil 4tbsps
• Salt as required

• Heat 4tbsp of olive oil in wok .Cut the breads slices into small squares and fry till they turn crisp and golden brown in color.Remove with a slotted spoon and place the bread on an absorbent paper.
• In the same oil fry 2-3 cloves of garlic, 1chopped onion. Fry until the onions soften and turn pink in color.
• Add 4 chopped tomatoes, 1tsp dried basil leaves, salt as required and ½ tsp black pepper powder. Cook for 1-2 minutes.
• Add 3 glasses of chickens tock and 1 chicken cube. Cook the mixture on a high flame.When the stock begins to boil add the fried bread slices and 1tbsp finely chopped parsley.
• Cook until the bread slices become soft.The delicious tomato and breads soup is ready to serve.