Tag Archives: garlic recipe

Burnt Garlic Rice

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Recently when I was talking with one of my friend, she suggested me to try Burnt Garlic Rice. It was very new to me, as usual I started surfing for the recipe and then planned to prepare, just as a little twist I thought of preparing it with Brown Long grain (Basmathi) Rice.

The flavor, color and texture of the rice was too good. I made this out purely with OliveOil, #JoinOliveOilRevolution. I would say that my kids was just ok with this rice but I and my hubby liked it. I accompanied it with Fried Tiger Prawn, Coleslaw and Potato wedges. Let us move on to the recipe…

Do check out my other variety rice recipe in this link: https://madraasi.com/main-course/vegetarian/

Burnt Garlic Rice

Burnt Garlic Rice

Ingredients:

  • Brown rice (Long grain/ Basmathi) – 2 cups
  • Onion – 1 no (medium size)
  • Garlic Cloves – 9 nos
  • Olive oil – 1 ½ tbsp
  • Ajinomoto – ¼ tsp
  • Spring onions – 3 strands
  • Pepper powder – 1 tsp
  • Salt to taste

Preparation:

  • Wash and drain the water from the rice, keep it aside.
  • Boil 1 ½ litres of water in a heavy bottomed vessel, add in the rice, required amount of salt along with a tsp of olive oil, cover and let it cook.
  • Drain the water from the rice when it’s cooked (it should be 90% cooked).
  • Peel and finely chop the onions and garlic.
  • Wash and finely chop the spring onions and keep it aside.
  • Heat oil in a kadai, add in the onions, garlic cloves and only the white part of spring onions, cook until they start turning brown in color.
  • Add in the rice, ajinomoto, pepper powder and cook it will well by stirring it continuously until the rice remains dry.
  • Sprinkle the spring onions, cook for few seconds.

Serve hot. Goes out well for lunch.

Garlic Mushroom Fry

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I have already shared few mushroom recipes and now this time a completely a new recipe. A perfect side dish for chapathi or any Indian breads. While I was googling just like that, I got this recipe, but I have tried something in my trend. The dish came out very well, delicious and aromatic. My daughter loved this a lot.

A good dish which helps in digestion, since there are minced garlic and also I have used white wine and for those who doesn’t use white wine can go for white vinegar.

A healthy yummy dinner with chapathi, spicy mushrooms, curd/yogurt and cucumber slices. Let us move on to the recipe…

Also check out my other Mushroom recipes in this link: https://madraasi.com/2015/08/12/mushroom/

Garlic Mushroom Fry

Garlic Mushroom Fry

Ingredients:

  • Onions – 3 nos
  • Garlic – 10 cloves
  • Coriander leaves – 7 stalks
  • Olive oil- 2 tbsp
  • Mushrooms – 300 gm
  • Chili powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Cumin powder – 2 tsp
  • Potato – 2 nos (medium size)
  • White Wine or White Vinegar – 2 tbsp
  • Salt to taste

Preparation:

  • Wash the mushrooms in tap water, soak mushrooms in hot water and cover with lid for 15 mins. Drain the water and Keep it aside.
  • Chop the mushrooms into medium size.
  • Peel and chop the onions and garlic into fine pieces
  • Wash and chop the coriander leaves into fine pieces.
  • Peel and chop the potatoes into small pieces.
  • Heat oil in a kadhai, add in cumin seeds and wait until they crackle.
  • Add in the finely chopped onions and garlic, cook until they turn golden brown.
  • Add in the coriander leaves, cook until the leaves turn dark green in color.
  • Add in the mushrooms and potatoes along with chili powder, turmeric powder, cumin powder and salt. Cook until the raw smell goes off.
  • Pour in the white wine or vinegar and cook for few mins, until the raw smell goes off.
  • Pour in a cup of water, cover and cook until the potatoes are done.
  • Remove the lid, keep in medium flame and wait until the oil separates and floats on the top.

Serve hot with chapathi and curd/yogurt. I have accompanied it with chapathi, curd/yogurt and cucumber pieces.

 

Garlic-Cumin Rasam / Poondu-Jeeraga Rasam

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I have adopted this recipe from one of my blogger friend Vidya Srinivasan, once I saw her post I was tempted by the consistency and color of the rasam and finally decided to prepare at home with one or two changes. The rasam taste delicious and it’s good for cold and helps indigestion problems. Let us move on to the recipe…

Garlic-cumin / Poondu-Jeeraga Rasam

Garlic-cumin / Poondu-Jeeraga Rasam

Ingredients:

  • Toor dal / Pigeon pea – 1 tbsp
  • Cumin – 1 ½ tsp
  • Black peppercorns – 1 tsp
  • Garlic – 5 cloves
  • Curry leaves – two strings
  • Red chili – 1 no
  • Kadala paruppu / Split Chickpea – ½ tbsp
  • Mustard seeds – ¼ tsp
  • Methi / Fenugreek seeds – ¼ tsp
  • Tamarind – a gooseberry size
  • Tomato – 1 ½ nos
  • Asafoetida – ¼ tsp
  • Coriander leaves – two stalks
  • Oil – 2 tsp

Preparation:

  • Prepare Tamarind extract. Finely chop the coriander leaves.
  • Dry roast 1 ¼ tsp of cumin seeds, black peppercorns, garlic, a string of curry leaves, red chili, split chickpea, toor dal all together in a kadai, till the raw smell goes off.
  • Bring them to room temperature and grind it to smooth paste by adding little water.
  • Take a cup of water in a bowl; crush the tomatoes well with your hands. Keep it aside.
  • Heat oil in a kadai, add mustard, methi seeds and curry leaves. Wait till they crackle.
  • Pour in the grounded paste and fry till the raw smell goes off.
  • Pour in the tamarind extract, followed by the crushed tomatoes and coriander leaves. Wait till it become hot.
  • Add in the asafetida and wait till they start bubbling.
  • Remove from flame, once when they start to boil (release bubble).

Serve hot. This goes out well with steamed rice and rasam is a must in all tamilian meals or thali.