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.

Tomato Rice

Tomato Rice

This dish was created by my mom as a healthy packed lunch for my sister when she started working. Made from cooked rice, this is easy to assemble and make. It is a delicious lunch option.


(Serves 5 persons)

Rice 2 cups, cooked

Tomatoes 2 large, sliced

Onions 2 medium, sliced

Coconut oil 1 tbsp

Mustard seeds 1 tsp

Sambar powder 5 tbsps

Salt to taste

Curry leaves for garnish


Heat the oil in a heavy bottomed wok and add the mustard seeds.

When the seeds stop sputtering, add the onions. Sauté till they turn a light brown.

Add the tomatoes and curry leaves. Cook on medium heat till they soften.

Add the sambar powder and sauté for two minutes.

Add the rice and salt and mix well till the masala coats the rice grains completely

Serve hot.

Tomato soup: Comfort in a Cup

Tomato soup: Comfort in a Cup

I feel that tomato soup is like the Indian dal — there are as many ways of preparing it as there are people in the world. And each recipe is unique. With winter setting in, there is nothing more comforting than a bowl of hot tomato soup.

This particular recipe I learnt from a friend when we were schoolgirls. I have adapted it to my taste and it became a family favourite, especially with my mom.

Healthy cup of warmth and taste


(Serves 2)

Tomatoes 6 large
Potato 1 large
Spring onions 6
Red chilli powder 1/2 tsp
Salt to taste
Bread 4 slices, cut into croutons
Butter 2 tbsps


Wash the tomatoes. Peel the potato. Clean the spring onions.

Steam them whole in a pressure cooker with 2 cups of water.

Peel the steamed tomatoes. Add the steamed vegetables to a blender and grind.

Transfer to a wok and add the red chilli powder and salt. Add water from the steamed vegetables if needed. Bring to a boil, stirring it continuously. Simmer for four minutes. Switch off the heat.

Add a tablespoonful of butter to a frying pan and toss the bread croutons on high heat for about three minutes.

Serve the soup in a bowl with a blob of butter and the croutons. Enjoy!

Mushroom Fry Up

Mushroom Fry Up

The first time I ate this dish, Mushroom Fry Up, was almost 30 years ago on my first visit to London, when my aunt made it for breakfast. She served it with sausages and it was delicious. I have been making it ever since. It became a favourite in my family for Sunday breakfast.

Best breakfast combo


Mushrooms 250 g
Onion 1 large
Salt to taste
Pepper to taste
Oil 1 tbsp


Slice the mushrooms and onions. I use button mushrooms for this dish.

Finely sliced mushrooms and onions

Pour the oil to a heated frying pan and add the mushrooms and onions. Fry till the water released from the mushrooms dries up.

Turn off the heat and add salt and pepper.

Fry the sausages in the same pan. Once the sausages are done, fry the tomato halves in the same pan.

Serve hot with fresh bread and cheese.