Tomato Garlic Rice

Tomato Garlic Rice

This is an adaptation of my friend’s recipe that I first tasted when I was in my 20s. She served it with fried chicken. I sometimes serve it with potato wedges or baked chicken tenders.


(Serves 4)

Basmati rice 2 cups

Tomatoes 6 medium

Garlic 7 cloves, crushed

Coconut oil 2 tbsps

Salt to taste


Soak the rice for 10 minutes. Drain.

Blanch the tomatoes in boiling water, skin them and purée in a blender.

Heat the oil in a heavy-bottomed pan and add the crushed garlic. Fry but don’t let the garlic burn.

Add the drained rice and fry for 2 minutes.

Add the tomato purée and mix well.

Add 2 cups of water and salt to taste.

Cover and cook on low heat till the water is totally absorbed and the rice is cooked.

Serve hot.

Broccoli and Mushroom Pasta

Broccoli and Mushroom Pasta

This dish with garlicky cream sauce with peperoncino flakes and aged cheddar cheese is delicious and healthy. You can use any pasta though I have used macaroni. The broccoli and capsicum give it a lovely fresh green colour.


Macaroni pasta 2 cups, cooked al dente

Broccoli florets 1 cup

Capsicum 1 medium, sliced

Mushrooms 200 g, sliced

Garlic 10 cloves, minced

All-purpose flour 1 tbsp

Milk 1 cup

Fresh cream 1 cup

Salt to taste

Pepper powder 1 tsp

Peperoncino flakes 1 tbsp

Cheddar cheese 1 cup, grated

Olive oil 2 tbsps

Butter 30 g


Heat the olive oil and butter in a heavy bottomed frying pan.

Add the garlic and sauté for a few seconds. Take care not to burn the garlic.

Add the mushrooms and fry till all the moisture evaporates. When the mushrooms turn brown, add the broccoli and capsicum. Fry for 2-3 minutes.

Add the flour and fry for a minute. Add the milk and stir till it thickens. Add the salt and pepper powder.

Add the cream and mix well.

Add the pasta and fold it into the sauce. See that the pasta is completely covered by the sauce.

Garnish with cheese, peperoncino flakes and coriander sprigs.