Garlic Onion Rice

Published by koshauntaggednz · 3 mins · 

#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 wok add 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)

Veggie Masala Khichdi

Khichdi is one of the most popular Gujarati dishes and is usually made with a combination of lentils and rice cooked together. Adding in a few veggies and spices makes it a delectable recipe

All Ingredients

Kadhi is the ideal accompaniment to this Rice and lentil recipe. Watch how to make Veggie Masala Khichdi and Kadhi on our Youtube channel.

Veggie Masala Khichdi
Course: Main Dish
Cuisine: Gujarati, Indian-Vegetarian
  • 1 cup Frozen Mixed veggies – Corn, Carrots, Peas and Beans
  • 8-10 Broccoli Florets
  • 1 Medium sized Potatoes – Chopped and soaked
  • 2 Medium sized Onions – roughly cut
  • 12-15 curry leaves
  • 2 Green Chillies slit lengthwise
  • 4 dried red chillies
  • 1 small stick Cinnamon/ taj/ dalchini
  • 8-10 Black Peppercorns/ mari
  • 1 Cloves/laung/laving
  • ¼ cup Tuver Dal / Pigeon Peas (Split pigeon peas – Washed and soaked for 15 mins
  • 1 cup long grain basmati rice – Washed and soaked for 15 mins
  • 1 tbsp Sesame oil
  • tbsp Cow's Ghee/ Clarified butter
  • tsp Asafoetida
  • tsp Turmeric powder
  • 1 tsp Red Chilli Powder
  • salt - to taste
  • 3 cups water
  1. Put a pressure cooker on the flame and let it heat for a while
  2. Roast the dry spices for a few seconds
  3. Add Sesame oil and ensure that all the spices are coated in the oil
  4. On a medium flame allow to heat till the ghee melts completely
  5. Add the mustard seeds
  6. Add the cumin seeds
  7. Add Asafoetida
  8. Add the red chillies once you hear the popping sound
  9. Crush the curry leaves in your hand and add them
  10. Add the chopped onions
  11. Give the mixture a Good whisk
  12. Add the Turmeric
  13. Add the chopped Potato
  14. Add the Broccoli florets
  15. Add the frozen mixed veggies
  16. Add the red chilli powder
  17. Add Salt to taste
  18. Once the veggies start softening, add the rice and split pigeon peas mixture
  19. Stir the mixture well
  20. Add Water
  21. Stir the mixture well
  22. Cover the Pressure cooker and allow for two whistles
  23. After the pressure cooker cools down, the khichdi is ready
  24. Enjoy with Papad and Yoghurt

How to cook Plain rice in a microwave

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 ?

How to cook Plain rice in a microwave
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course: Accompaniment
Cuisine: Gujarati, Indian-Vegetarian
Servings: 2 People
  • Ingredients:
  • 1 cup Rice Washed thrice- for quantity be your own judge
  • 2 tsps. Cow's Ghee/ Clarified butter
  • 3 cups water to the proportion of RICE: WATER = 1 : 3
  1. In a microwavable bowl, place the required quantity of the fragrant grains.
  2. With every wash drain the water from the bowl. Wash the Rice thrice to remove all sorts of smells and residues.
  3. Add fresh / sweet water to the proportion of RICE: WATER=1:3
  4. Add 2 tsps. (you are free to add more if you like) Ghee.
  5. Put the Bowl in the microwave for anywhere between 15 to 20 mins.
  6. Check rice. If There is water at the bowl's base continue for 2-3 mins. more.
  7. Microwaved rice is ready.
Recipe Notes

When there is a will there is always a meal and a smiling family!  A home-cooked meal is MY deal 🙂

HAPPY COOKING & Cook at home with Cook-at-home

Veggie Pulao

A non-spicy, healthy, full of refreshing veggies rice dish made from the long-grained Basmati rice, potatoes, carrots, chick peas. Microwave compatible

Veggie Pulao
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
A non-spicy, healthy, full of refreshing veggies rice dish made from the long-grained Basmati rice, potatoes, carrots, chick peas. Microwave compatible
Course: Main Dish
Cuisine: Indian-Vegetarian
Servings: 6 Servings
Ingredients - for the Microwave
  • A Microwave safe bowl
  • 3.5 -4 Cups water
  • salt to taste
  • 1-2 Cups Chick Peas pre-boiled or canned, also known as Kabuli chana
  • Handful Green Beans washed and cut to small pieces
  • 2 Medium sized Carrots cleaned washed and cut to small pieces
  • 1 Medium Potatoes washed peeled and cut to small pieces
  • 1.5 cups long grain basmati rice washed well & soaked- keep aside
Ingredients for the Wok
  • A Large Non-stick WOK
  • 2 Tbsps. Cow's Ghee/ Clarified butter Cow's Ghee/ or quantity to liking
  • 1 tsp. Sesame oil adding a little oil to ghee stops the ghee from burning
  • 1 tsp. Cumin seeds / Jeera
  • 1 tsp. Mustard seeds / Rai
  • 3 Green Chillies slit vertically, non-spicy, we don't want chilli rice!
  • 1 Cup Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped also known as Kothmir/Hara Dhania - washed and finely chopped
  • 7-8 Shallots peeled, washed & cut
  • 2 BellPeppers/ Capsicum- washed washed, very large, deseeded & cut to small pieces
  • 2 Garlic cloves crushed and chopped
  • 1 Onions medium size, peeled, washed & cut
  • 1 Onions medium size, peeled, washed & cut
  • 2 BellPeppers/ Capsicum- washed very large, deseeded & cut to small pieces
  1. Method (For the Microwave) In the microwave safe bowl, drain water & throw in the rice Add rest of the ingredients. Add salt to taste.
  2. Add 3.5 -4 Cups Water. Microwave till done.
  3. My microwave on a high power took 22 minutes.
  4. Once done remove from microwave & let cool.
  5. FOR THE WOK:- While the rice was in the Microwave I finished rest of the cutting/chopping
  6. Place the wok on a low flame Let it heat well Add 1tsp. Cumin/ Jeera ,1 tsp. Mustard seeds/ Raai NOW add Cow's Ghee/ Clarified butter or quantity to liking & sesame oil let crackle
  7. add onions saute till transluscent
  8. Add Cilantro/Coriander/Kothmir/Hara Dhania, BellPeppers/ Capsicum & green Chillies Saute till the onions turn a fine pink- not brown
  9. Add the microwaved rice,
  10. taste salt, adjust
  11. Mix well & plate well Feel the veggies taste individually although its a medley

Tomato Rice

Tomato Rice
This simple one-dish meal of Tomato rice that goes well with yummy home-set cooling curds. Here's the recipe for 2 People
Course: Main Dish
Cuisine: Indian-Vegetarian
Servings: 4 Servings
  • 2-3 cups Rice pre cooked fresh or leftover- ( decide by individual appetite)
  • 2 tbsp. Sesame oil any non-pungent oil
  • 8-10 curry leaves
  • 1 tsp. Mustard seeds / Rai
  • 2 tsp Cumin seeds / Jeera
  • 3-4 pinches Asafoetida
  • 1 tsp. Turmeric powder
  • Cumin-coriander powder / Dhania Jeera powder Dhania Jeera powder
  • 1 tsp. Red Chilli Powder optional
  • 6-8 Tomatoes medium size
  • 3 Onions roughly or finely chopped,as per liking
  • 2 Garlic bulbs peeled & grated
  • 3 Green Chillies vertically slit
  • 2 Fresh Ginger/ Adrak / aadu peeled & grated
  • 1 small bunch Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped washed & finely chopped ( i didnt have that 🙂 )
  • salt to taste
  • Sugar to taste - optional
  • A Large Non-stick WOK large, broad, non-stick
  • Pav Bhaji Masala as per liking
  1. Place the wok on medium heat. Pour Sesame, oil, do not let it smoke Add mustard seeds, let it crackle. Add cumin, let it brown
  2. Add Asafoetida Add Green chilli & Curry leaves
  3. Add onion, stir & saute till pink
  4. Add the grated ginger garlic let cook till 3-4 minutes,
  5. Add Chopped tomatoes,turmeric powder & Cumin-coriander powder/ Dhania Jeera powder
  6. Stir, cover and cook
  7. Allow tomatoes to go soft add Salt & Sugar
  8. Mix well & do not cover, let sugar & salt taste to set in Mix well
  9. Add RICE
  10. Mix well without breaking Rice grain, Leave for another 5 minutes
  11. Transfer to a serving bowl Serve with sweet cardamom lassi or plain cool yogurt