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🍅 Spicy Tomato Rice 🍅

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Tomato rice

Quick & Tasty Tomato Rice
A simple, flavorful South Indian-style tomato rice made with ripe tomatoes, spices, and cooked rice. Perfect for a quick lunch or dinner—fragrant, tangy, and ready in minutes! I have used ghee to make this recipe. Coconut milk is a key ingredient also.

I posted this recipe via Instagram with a reel and had millions of views so thought of sharing this recipe here.

Ingredients:

• 2 tbsp Ghee

• 1 cup basmati rice (cooked and cooled)

• 2 medium tomatoes (chopped)

• 1 medium tomato blended

• 2 cardamom, 2 cloves

• 1 small onion (sliced)

• 1 green chili (slit)

• 5 garlic

• 3/4 cup coconut milk

• 1/4 tsp turmeric powder

• 1/2 tsp red chili powder

• 1/2 tsp garam masala

• 1/4 tsp fennel seeds

• 1/4 tsp cumin seeds

• 8-10 curry leaves

• Fresh coriander leaves (chopped, for garnish)

• Salt to taste

Instructions:

1. Prep: Cook 1 cup of rice, then spread it out to cool (keeps it fluffy).

2. Tempering: In a pan, heat ghee. Add mustard and cumin seeds, letting them splutter.

3. Sauté: Add curry leaves, sliced onions, and green chili. Sauté till onions turn golden.

4. Flavor Base: Add garlic. Cook until the raw smell disappears.

5. Tomato Masala: Add chopped tomatoes, tomato paste, turmeric, chili powder, and salt. Cook until tomatoes soften and oil releases. Add coconut milk and cook it closed for two minutes

6. Combine: Add cooked rice to the pan. Gently mix to coat rice in masala.

7. Garnish & Serve: Sprinkle garam masala and fresh coriander. Serve warm with raita or chips!

PANEER CHILA/ PANEER LENTIL PANCAKE

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Paneer protein chila

Welcome to my new series. 30

Episode 1

30g protein

30 Minutes

Vegetarian version

Recipes that will take you under 30 minutes to make and contains over 30g of protein vegetarian version

This is super simple paneer lentil pancake.

Serving Size:
Time:
Difficulty:

Ingredients

  • To blend
  • Moong dal – 1 cup
  • Green chillies – 2-3
  • Ginger – 1 Inch
  • To add
  • Paneer – 200gm, Grated
  • Red chilli flakes – 1.5 tsp
  • Onion – 1/4 cup, chopped finely.
  • Carrot – 1/4 cup, grated
  • Coriander leaves – 1/4 cup, grated
  • Red chilli powder – 1.5 tsp
  • Salt – 2 tsp or change for your salt level.
  • For pancake
  • Coconut or avocado oil – 1 tbsp .

Directions

  1. Soak green moong dal for 10 minutes in boiling hot water or for 2-3 hours if you have the time.
  2. Meanwhile Finish grating the vegetables.
  3. Now remove the excess water from moong dal and grind it to smooth paste with green chillies and Ginger.
  4. Mix all ingredients well and form a smooth mixture. It does not need to be in liquid consistency.
  5. Take a pan. Pour a spoon of pancake mixture on a pan, drizzle some oil on it.
  6. Once it is cooked, turn it and cook from other side till it is golden brown from both the sides.
  7. Serve it with Chilli oil (or) Greek yogurt (for added protein) and Pickle.

One pot Mushroom biryani recipe

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This is my first option if I have mushrooms at home so let the world know this… 😉! 

I know and I have heard this from my loved ones that “Biryani” can never be vegetarian. However, I am a vegetarian and this is the only biryani I have tasted 😀 so this is a delicacy to me. I am here in Costa rice for a break last few days. Obviously, new place and beautiful. However, Vegetarian options are not great unless I cook here. If I go to the the main town I might get some option. So, for now all I am having –> rice, beans and plantain. At this point, I choose peace over food and humans which is unlike me. So, no complaints!

Serving Size:
Time:
Difficulty:

* Oil – 2 tbsp
* Bay leaf – ½
* Cinnamon – 1 thin piece
* Cloves – 3
* Cardamom pods – 2
* Onions – 1, big, sliced thinly
* Mint – 1 cup, chopped finely
* Coriander leaves – 1 cup, chopped finely
* Garlic – 6, very finely chopped
* Ginger – 2 cloves, finely chopped
* Green chilli – 8, slit
* Tomato – ½, sliced
* Turmeric powder – ¼ tsp
* Biryani masala – 1 tsp
* Red Chilli powder –1 tbsp
* Mushrooms chopped (crimini, or another favourite variety) – 2 cups
* Salt – 2.5 tbsp or as per your taste.
* Basmati Rice – 2 cups
* Water – 4 cups
* Coriander leaves – 1 tbsp, chopped

Directions

  1. Take a big wide pan, add oil on medium heat, and add the spices like bay leaf, Cinnamon, cloves, cardamom pods, and sauté for a minute. Add the cumin seeds, then the onions, mint, coriander leaves, ginger, garlic, green chillies, and fry for two minutes with a bit of salt.
  2. Then add tomatoes with mushrooms, turmeric powder, biryani masala, red chilli powder and salt.
  3. Mix well and sauté for two minutes.
  4. Then add the rice and mix well.
  5. Add the water to it and close the pan in medium high heat for ten minutes.
  6. After ten minutes, change it to low for ten minutes.
  7. Finally, keep it closed for ten minutes after removing from heat.
  8. Garnish with coriander leaves.
  9. Notes: Remove chilli powder if you find it spicy.
Mushroom Biryani

Tikka Masala Pasta

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Tikka Masala Pasta

For National Pasta Day this month, I’m making a spicy Indian Tikka Masala Pasta with
@forpastalovers . This is the best pasta you will ever have when you have no time to cook yet you want to have something delicious with a kick! I always liked recipes which are close to my heart.


This is one recipe that my mom made for me when I was a kid. It has a fusion traditional touch
to it. She used to make this with no cheese and I added some cheese to it. If you love pasta, and if you love Indian food, you need to try this recipe!

Recipe Video


I’ve used Italpasta’s Artisan Penne Rigate pasta for this recipe! Their pastas are made in Canada with 100% Canadian wheat and the utmost care. This makes their pasta nutritious and delicious :). Their pastas have been made in Canada for over 30 years, offering different shapes and sizes.

Tikka Masala Pasta

Serving Size:
4
Time:
30 minutes
Difficulty:
Easy

Ingredients

  • Olive oil – 2 tbsp
  • Garlic – 7 cloves, chopped finely
  • Ginger – 2 inch, chopped finely
  • Green chilli – 2, chopped finely
  • Tomato sauce – 4 tbsp
  • Tikka masala powder – 1 tbsp
  • Salt – 1 tsp
  • Heavy cream – 1/4 cup
  • Italpasta Artisan Penne Rigate Pasta – 500 gms
  • Parmigiano-Reggiano cheese – 4 tbsp
  • Coriander leaves – 2 tbsp, chopped finely

Directions

  1. Boil pasta for 12 minutes on medium heat. Strain and set aside. Keep the pasta water.
  2. In medium heat, add olive oil, onion, ginger, garlic, and green chillies.
  3. Add tomato sauce, pasta water, tikka powder and salt. Sauté for 2 minutes.
  4. Add heavy cream and mix well.
  5. Then add cooked pasta and mix well.
  6. Garnish with coriander leaves and cheese.

Paneer Kabab

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Paneer Kababs

Paneer Kabab is a delicious shallow fried crisp yet melt in mouth Indian cottage cheese kababs seasoned with spices. It took only 30 minutes to make this.

This is totally a no onion no garlic paneer recipe. This is a great protein rich snack or a meal by itself with some vegetables. My mom loves anything with paneer so tried this to make it for her. I had a block of paneer to be used and this paneer kabab recipe was the perfect fit for this. I have all the time in the world to try. I am in a break from work and everything, so why not explore something in my kitchen at-least?!

To make paneer kabab recipe you can either deep fry the shaped kababs, shallow fry them, toast them on tava or bake them. Serve paneer kabab hot with chai.

Other Paneer recipes:

Paneer Biryani

Paneer Dum Mirch/ Spicy simmered paneer curry

Dhaba Style Paneer curry

Serving Size:
8
Time:
30 minutes
Difficulty:
easy

Ingredients

  • * Paneer (cottage cheese) grated 400 grams 
  • * Chilli powder 2 tsp
  • * Green chillies 3 finely chopped 
  • * Chaat masala 1/2 teaspoon 
  • * Garam masala powder 1/2 teaspoon 
  • * Salt to taste 
  • * All purpose flour 1.5 tablespoon
  • * Rice flour 2 tablespoon 
  • * Coriander leaves chopped 1 tablespoon 
  • * Methi leaves dry 1 tbsp
  • * Lemon juice 2 teaspoons 
  • * Onion rings and lemon to serve 
  • Oil to roast 

Directions

  1. Take a bowl with grated paneer with other ingredients (except onion and oil) and mix together. Use a bit of water to make it a round ball. 
  2. Divide the mixture into equal portions. Pat each portion onto a shape like in this video (imagine patting into a skewers or do with an actual skewers).
  3. Heat oil in a non-stick grill pan, place the kebabs on it and cook, rotating the kebabs, till golden brown on all sides.
  4. Serve with lemon onion slices (must!)

Kumbakonum Kadappa

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Kumbakanom_Kadappa

A vegetable stew using coconut and moong dal which is a very famous side dish for idlis and dosa from the Kumbakonam/Tanjore region of Tamil Nadu.

This is my friends’s recipe and it came out so good that I wanted to post the recipe on my website. My dad really loved it. He was telling me when he was in a town called “mayavaram” , he used to have it almost everyday with dosa/idli. Happy!

Kumbakanom_Kadappa

Kumbakanom_Kadappa

Serving Size:
Time:
Difficulty:

Ingredients

  • Moongdal – 1/4 cup
  • Aloo – 1 
  • Garlic 3 I add more 
  • Ginger 
  • Onion 1
  • To grind:
  • Coconut- 3 tbsp
  • Pottu kadalai- 1 tbsp
  • Poppy seeds -1/2 tbsp
  • Green chilli 2
  • Garlic 2

Directions

  1. Pressure cool moong dal with turmeric and aloo.
  2. In kadai add oil, cloves, cinnamon stick, sombu and bay leaves. Add thinly sliced onions. Add more garlic and green chilli. Add ginger garlic paste. Then cooked dal + half cup water. After that boils add aloo. After 2 mins add ground paste and salt to tast. 
  3. Boil for 5-7 mins and garnish with coriander leaves.

Pineapple Kesari

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Semolina cooked with lots of ghee, sugar and is mixed along with pineapple chunks which adds in the rich flavour to the dish.

Pineapple Kesari Recipe is one of the most common, traditional dishes in Karnataka. The Kesari Bhath is a must during weddings for breakfast. It is simple to make and taste delicious. 

My dad makes kesari at my home. Better than any of us. So made him do this when he is here with me in Canada. He said it is all about measurements. So use the exact measurements to make it as good as it tasted. Also only if you use this much of ghee, it will taste good. If not it will be little dry but that’s your wish. If you want to eat after few hours its made, just warm it a bit and it will get back to this texture.

Other favourite dessert recipes: Gulab Jamun, Palkova, Basundi

Serving Size:
2.5 Cups
Time:
30 Minutes
Difficulty:
Easy

Ingredients

  • 1 cup Sooji (Semolina/ Rava) , fine
  • 1/2 cup Ghee
  • 1/2 cup Pineapple , finely chopped
  •  1/2 cup Pineapple , blended
  • Saffron strands , around 12-13
  • 2 cup Sugar
  • 1 teaspoon Cardamom Powder (Elaichi)
  • Seasoning
  • 1 tablespoon Ghee , for tempering
  • 10 Cashew nuts , as required
  • 10 Raisins , as required

Directions

  1. To begin making the Pineapple Kesari, soak the saffron in a tablespoon of normal water and keep aside.
  2. In a pan, add 2.5 cups of water to a brisk boil. Let it boil super good.
  3. Heat a tablespoon of ghee in a pan over medium heat. Add the cashew nuts and allow it to roast until crisp and golden brown. Add the raisins and sauté until it puffs up and turn off the heat. Keep this aside.
  4. In the same pan, add some ghee with rava and roast in medium heat. Roast for at least 7-8 minutes. Stay close to it and watch as you sauté them.
  5. Add the pineapple puree, pineapple slice, saffron (with water) and mix well.
  6. Then add the boiling water to it and mix well. Keep stirring continuously as you add the water so no lumps form. Be careful when you add the boiling water and milk mixture as the rava bubbles up suddenly.
  7. Keep stirring for at least 5 minutes until you notice the Kesari leaves the sides of the pan.
  8. Add sugar and ghee to it. Mix well and this time for 3-4 minutes and it will form into a nice consistency.
  9. Once done, stir in the cardamom powder, roasted cashew nuts and raisins and mix well.

Spicy Chicken Salna

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Chicken salna

Thin gravy made with chicken, coconut and spicy masala. This is being comfort food for south Indians, we love to have this with biryani, hot rice, parotta and dosa. 

Biryani recipe is here.

Serving Size:
6 people
Time:
45 mins
Difficulty:
medium

Ingredients

  • Coconut Oil – 2 tbsp
  • Onion/Shallots – 1.25 cups, chopped roughly
  • Curry leaves – 10
  • Tomato – 1 , chopped
  • Chilli powder – 1 tsp or sambar powder – 2 tsp
  • Turmeric powder – 1 tsp
  • Mint leaves – 10, chopped finely
  • Coriander leaves – 2 tbsp, chopped finely
  • Chicken – 500 gas, with bone and skin removed, chopped into big pieces.
  •  Salt – 1.5 tbsp
    • Salna Paste:
  • Fennel Seeds – 1/2 Tbsp
  • Cumin seeds – 1/2 tbsp
  • Fresh Coconut – 1/4 cup
  • Peanuts  – 2 tbsp
  • Black pepper – 1 tsp
  • Garlic – 5, no skin
  • Ginger – 1/2 inch, chopped finely
  • Cardamom – 2 , cinnamon – 1 inch, cloves – 2

Directions

  1. Heat a pan in medium heat, add all the ingredients in “salna paste” and roast for 5 minutes. I added spices last after because I forgot.
  2. Once the ingredients are cool, add in a little watered grind into a smooth paste. Set this aside.
  3. Heat coconut oil, add in the onions, curry leaves with salt. Saute til onions are soft.
  4. Add in tomatoes with turmeric powder and sambar powder. 
  5. Add the chicken pieces and toss the chicken.
  6. Add the salna paste from step 1 with coriander leaves and mint leaves. Wash the blender with 2 cups of water and add it back to the pan.
  7. Close the cooker and cook for 4 whistles. Remove from heat and sed aside. Allow it cool and serve!
  8. Check for salt and add if needed.

Mushroom Masala Quick Recipe

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We all need quick recipes these days.

This is one of the quickest recipes I made one day as a side dish to poori. Came out good so thought will share it.

Typing a recipe after 45 days or so. My admin has been very kind enough to maintain my social media with all the content I gave her and responding timely on her messages. Thanks to her! She pushes me to provide her content on a timely manner when I hide from social media. I owe you a lunch, Girl!

Been some tough days that I can’t express with everything happening. Then, last few days was even more worse with Covid. Recovering…

Heard from my neighbor on Mercury Retrograde that this is all happening as Universe is telling me something. People who knows me know I don’t believe in all this.. But this is so strong with every day and nothing seems to work out! I am fed up and May be this is universe. At this point, no use blaming the universe and it is just me.

whatever… Life will go on… I will breathe like everybody else! 🙂

Other Mushroom recipes: Mushroom Vegetable chow mein, Mushroom pepper stir fry

Serving Size:
Time:
Difficulty:

Ingredients

  • Cardamom, cinnamon stick, bay leaf – each 2
  • Mushrooms – 400 Gms
  • Onions – 200 gms
  • Green Chilli – 2, chopped
  • Garlic – 6, sliced.
  • Ginger – 1 inch, chopped finely.
  • Turmeric powder – 1 tsp
  • Coriander powder – 1 tsp
  • Mango powder – 1 tsp
  • CHilli powder – 1 tsp
  • Pepper powder – 1/2 tsp
  • Coriander leaves – 1 tbsp, chopped finely
  • Lemon juice – 1.5 tsp
  • Salt – 1 1/4 tsp

Directions

  1. 1. Chop Mushrooms, slice onion, Green chillies, Garlic and ginger.
  2. 2. In a pan with 1 tbsp of oil in medium heat, add 2 cardamom, cinnamon stick, 1 tsp cumin seeds, 1 tsp fennel seeds.
  3. 3. Add the chopped mushrooms, onion, green chillies, garlic, Ginger and salt. Saute for a few minutes until they get translucent. This will take about 4 minutes.
  4. 4. Add 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp mango powder and 1 tsp chilli powder.
  5. 5. Mix well and add 1/2 of water.
  6. 6. Close for 2-3 minutes. Then open and let the water evaporate for another 2 minutes or so.
  7. 7. Garnish with fresh grounded pepper, chopped coriander leaves and lemon juice.

Spicy Salmon fry

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Salmon SPicy fry3


This is a simple salmon fry recipe but flavorful mainly because of coconut oil and coconut. Spicy and Authentic.

The flavor on this recipe mainly comes from coconut oil and a good chili powder. Please try using fresh ginger and garlic rather than using ginger garlic paste. It makes a lot of difference. Try marinating at least for thirty minutes. Even overnight is good. The flavors get in. Also massage the Salmon with the marination. Don’t worry about getting your hands messy. Worth the mess!

Other Favorite salmon recipes: Spicy honey garlic salmon in foil

Salmon SPicy fry2

Serving Size:
1.5 cups
Time:
20 mins
Difficulty:
Easy

Ingredients

  • Salmon – 300 gMs
  • To blend:
  • Garlic – 5
  • Ginger – 1 inch
  • Green Chilli – 4
  • Other:
  • Chilli Power – 1 tbsp
  • Turmeric Powder – 1/2 tsp
  • Coriander powder – 1 tbsp 
  • Salt – 2 tsp
  • Curry Leaves – 5-7
  • Coconut Oil – 1 -3 tbsp
  • Grated Coconut – 1/4 cup
  • Green chilli – 2-3, Slit.
  • Coriander – 1 tbsp, finely chopped
  • Lemon to garnish

Directions

  1. Wash and cut the salmon into medium sized pieces.
  2. Take garlic, ginger, green chilli, together by adding a few drops of water blended to a fine paste. Then add chilli powder, turmeric powder, coriander powder, salt and  1/2 tbsp of coconut oil. 
  3. Marinate the salmon pieces with this masala by massaging gently and keep it aside for a minimum of 30 minutes.
  4. Heat 1.5 tbsp of coconut oil in a heavy bottom pan, add marinated salmon pieces, fry them on both sides each 5 minutes. Remove and keep it aside.
  5. Mix coconut in the leftover masala if any and keep it aside.
  6. In the same oil, Add green chillies and marinated coconut to the top of the salmon.
  7. after a minute, take just fried coconut and green chillies filtering out the oil.
  8. Add this to the salmon. Add coriander leaves.
  9. Squeeze lemon juice to garnish.

Thenga Paal Sadham/ Coconut Milk Flavored Rice

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Fragrant pilaf made with coconut milk and with the flavors of spices and ghee shining.

If I make mutton or chicken biryani for any party, I always make this for my vegetarian friends and for me as well :D. It taste best for me with gobi 65 (spicy fried cauliflower)

It is perfect to pair with vegetarian or non-vegetarian recipes. When it comes to vegetarian, you can pair it with peas paneer curry, cashew paneer, paneer makhanwala or mushroom peas curry. Or you can pair it with any kind of curries. When it comes to meat recipes, it tastes great with fish curry, chicken curry, egg curry or lamb curry.

How to make this

Serving Size:
10 cups
Time:
45 mins
Difficulty:
Medium

Ingredients

  • ·  Ghee – 2.5 tbsp
  • ·  Cinnamon stick – ½ stick
  • ·  Cardamom – 2
  • ·  Cloves – 1
  • ·  Cumin seeds – 2 tsp
  • ·  Fennel Seeds – 1 tsp
  • ·  onion – 1, sliced (approx. 1.5 cups)
  • ·  Green chili – 6, slit
  • ·  Garlic – 8, sliced
  • ·  Ginger – 1 inch, minced
  • ·  Mint leaves – 1 cup
  • ·  Coriander leaves – ¾ cup
  • ·  Tomatoes  – ¾ cup
  • ·  Basmati Rice – 3 cups
  • ·  Coconut milk – 4 cups
  • ·  Water – 1.5 cups
  • ·  Salt – As needed (Approx 1.5 tbsp)

Directions

  1.    Heat a vessel with ghee in medium flame, cumin seeds, cinnamon stick, cardamoms, cloves and add the onions, green chillies, ginger, garlic, half amount of salt and sauté until golden brown.
  2.    And add the mint leaves and coriander leaves. Sauté for 30 seconds.
  3.    Add the tomatoes and saute well for 2 minutes.
  4.    Add the rice and sauté well in that onion tomato ghee mixture for a minute. I do not wash my basmati rice. I like it like this.
  5. Add the coconut milk, water, salt and mix well. Keep it in medium -high flame. Not fully high flame or medium flame. In the middle.
  6. After 10 minutes, change it to low. Let it stay for another ten minutes.
  7. Then switch it off, let it be on the stove for another ten minutes. Mix It well and serve.

Cauliflower Masala/ Gobi Masala

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This is a simple and quick recipe that can be made in one pot with the least amount of cooking time. The delicious flavors from the cauliflower, when combined with spice powders along the onions brings out a rich texture and flavors to the curry.
There are many variants to this recipe where it can be made with thick gravy, but this recipe is a dry version of it. 

This week I went to work after a long long vacation from work. Staying home, eating, sleeping, working out and repeating was not that bad. I made this yesterday for a quick lunch for myself. To be honest, not a great fan of cauliflower but I liked it with roti. Cauliflower has many nutrients and high in fiber. I am trying to take lots of fiber and iron intake and this helps if it is tastes good.Obviously I love fried gobi but tedious and unhealthy.

Other cauliflower recipes: Cauliflower 65 Biryani, Cauliflower pav bhaji

Serving Size:
2
Time:
30 mins
Difficulty:
easy

Ingredients

  • Oil – 1.5 Tbsp
  • Spices like cardamom, star anise, cinnamon, Bay leaf-  each 1
  • Cumin Seeds – 1 tsp
  • Dried Red chillies – 2, Broken.
  • Hing – 1/4 tsp.
  • Salt – 1 tsp
  • Onions – 3/4 cup, chopped roughly
  • Garlic – 4-5
  • Ginger – 1 inch
  • Tomatoes – 3/4 cup, chopped roughly
  • Red Chilli powder – 1 tsp
  • Turmeric Powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1 tsp
  • Cauliflower  florets- 3 cups,
  • Kasuri Methi / Dried fenugreek leaves- 1 tbsp
  • Sesame seeds 
  • Water – 1/2 cup.

Directions

  1. Add onions, garlic, and ginger to a blender and blend to a smooth paste and keep it aside.
  2. Heat 2 tablespoons of oil in a pan.
  3. Add cumin seeds, bay leaf, black cardamom, cloves, dried red chilies, and star anise. Sauté them for a few seconds or until whole spices are fragrant.
  4. Add onion, ginger-garlic paste and mix well. Sauté for 5-7 minutes or until onion paste turns golden.
  5. Now, add tomato puree and mix well. Cook for 2-3 minutes.
  6. Add red chili powder, turmeric powder, coriander powder, garam masala powder, and mix well.
  7. Let them cook for 2-3 minutes or till the oil starts to separate from the sides of the masala.
  8. Add water and mix well.
  9. Add cauliflower and close the lid for 5 minutes.
  10. Open the lid and let the water steam out.
  11. garnish with Kasuri methi/dried fenugreek leaves and sesame seeds.
  12. Add salt if needed according to taste.
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