#cookathome#mykitchenneversleeps #GarlicOnionRice#fodnichebhaat When #Auckland weather wasn’t deciding between the rain and sun, “yeah/nah“…. sweet! oh hell yea I knew what I should be putting on my lunch plate. #fodnichebhaat …Superbly spicy, garlicky,onion but no garam masala just #mymix of #cumincorianderpowder Recipe :—- Preprep= ◆finely chop 10 cloves garlic◆ not too fine cut 2 large red onions, ◆2 fine chop green chillies,◆ 1/4th cup fine chopped cilantro/coriander ●in wokadd 3 tbsp. Oil of choice.HEAT. ●1tsp each of whole Cumin & Mustard . Let splutter. ●add 3 pinches asafoetida. (Optional) but it has its own value addition ●add finely chopped garlic & green chillies. lightly brown ●add chopped onions. ●keep stirring till light brown. ●add 1 tsp. Turmeric ●add #mymix #cumincoriander powder ●add 2-3 tsp. Red chilli powder or to taste(. But this is the king in the flavour here) ●add chopped coriander ●Mix well ●add pre-cooked/#leftover 2-3 cups #rice ●add salt to taste ●mix well ●cover and let it work on its flavours for a good 3-4 minutes on LowHeat. ●uncover, mix, adjust taste if required, ●serve right away, let it do the sizzle s in your mouth. Enjoy this simple , super spicy uncomplicated flavours of #fodnichebhaat (Btw feel free to leave a message through my contact form or dm me on Instagram if you desire to obtain #mymix #cumincorianderpiwder)
I decided to put up this recipe as an afterthought. I have put up Tuver Dal, Sambar, Mung beans curry and Kadhi and some curries as well and Plain rice is usually something that goes well with these Dals and Kadhi. This was one of my first posts on my blog along with Tuver Dal back in 2011.
I put in Ghee in the Rice bowl itself for a simple reason. If Ghee is carried on the Table, the quantity eaten would be blasphemous. But this way I not only manage to coat every Rice grain with Ghee and at the same time control the tempting dollops. 🙂
My family is not Ghee deprived 🙂
My aim in uploading basic recipes is to highlight a simple fact. Indian kitchens are never out of certain basics like rice, lentils, wheat flour, dry spices like cinnamon, cloves, pepper.., ginger, garlic, chillies-green or dried, salt, sugar, jaggery, Ghee, oil etc. Aren’t these enough to come up with a simple meal of Dal-rice, curd-rice or a simple Alu/potato subzi and Roti ?