Garlic Chips


I think I have not met a person who enjoys and loves garlic as much as my husband. There is this sense of delight and element of joy whenever he sees it or savors something that has garlic in it. In fact he goes on to say that garlic and olive oil are two things in this world that are straight from heaven. Frankly I love garlic too, but on select things like when it is seasoned in a coconut curry or garlic chutney or garlic naan etc but then that’s about it.

garlic_ships 012


Many a time this passion works out in my favor. For example, I yelp out”Oh no, we are out of garlic for this week” late Friday night just with in Dear husband’s earshot. So the next morning before I know my most reluctant, grocery detesting husband has made a beeline to the grocery to replenish all the finished items J

 On the other hand in pursuance of this passion we also end up with unnecessary things. We have accumulated about 10 gadgets at home all dealing with garlic; peeler, slicer, grater, presser and for roasting. So what is bad about all that? No it is not clutter that I am complaining about but the fact that nothing works! After all the trials, on the gadgets the best way to use garlic in cooking is by manually peeling it and then chopping it using the knife.


Coming back to this recipe, I had seen this recipe long time ago in Rachael Ray’s program. It is very easy to make and does not involve any deep frying. This is very easy to make once the garlic is peeled. This along with Oven Roasted garlic is pretty common at our house.



  • 20-25 big garlic pods (peeled)
  • salt
  • Olive Oil


  • Peel the garlic and cut them into small thin disks.
  • Take a heavy bottom flat pan and add oil on medium heat.
  •  Add the diced garlic, salt and stir it until the garlic is cooked and gets a light brown color. Add more oil in intervals if necessary. (At this time the aroma is amazing)


Tomato Thokku (Chutney, Pachadi)

veg_fr 004

It was one of those rare days when Dear Husband volunteered to cook in the kitchen and whip out one of his specialty dish “Tomato Thokku”. Tomato Tokku is the equivalent of Tomato Chutney or Tomato Pachadi. He had tasted this Tokku in Bangalore at his friend’s place and apparently the friend’s mother was an expert in making this. He had learnt the recipe then but managed to remember it even after so many years.

I seized this opportunity, silently thanked the heavens and mumbled something about having an important work and disappeared from the kitchen. I however conveniently managed to appear just toward the end to savor it and also click some pictures. 

A little goes a long way with this chutney as it is spicy and hot. 2 tsps of this chutney on piping hot bowful of rice, mixed well and when savored is virtual heaven.


  • 5-6 medium ripe tomatoes
  • 2 tsp urad daal
  • 1 tsp methi seeds
  • 5-6 cloves of garlic
  • 4-5 curry leaves
  • Hing/asafetida
  • Turmeric
  • Red chilli powder
  • 2-3 red chillies broken into 1 inch piece
  • Salt, mustard seeds
  • 1/2 cup oil (canola/groundnut)

tomato_tokku 042


  • Wash the tomatoes very well and chop them into small pieces.
  • Add salt, turmeric, red chilli powder to this, mix and let it rest to marinate for about 15 minutes.


  • Heat a heavy bottom flat pan and add part of the oil ( just enough for the tadka)
  • Add mustard, methi seeds, asafetida and fry until the mustard splutters.
  • Add crushed garlic and sauté until the garlic turns golden brown.
  • Add curry leaves and fry for a while.
  • Add red chillies to the mix and stir for a little bit.
  • Add the chopped tomatoes mixture to it and sauté for a while.
  • Keep adding oil in batches. Let it continue to cook, until the oil leaves the sides.

Allow to cool. This can be served with rice or rotis especially rice. This can be stored in an air tight container and usually lasts for about a week in the fridge.   

Oven Roasted Garlic

garlic 003

Life at work and home is so hectic that some days I don’t even know if I am coming or going. On the work front, it is like the people who were asleep last December are suddenly waking up to the dawn of the New Year.  To make up for all the lost time they want to get things done as if there is no tomorrow, pile on work and slap unrealistic deadlines on lesser mortals like us. As a result my work gets extended to later in the night and I miss spending time on my blog. 

OK, enough said but that is a reality and nature of the business. Anyway, the reason for bringing up this long winding was to make a point that I am missing many of the events hosted by fellow food bloggers and also missing their deadlines. My husband is a huge garlic fan and so we usually buy a huge bin of already peeled garlic from SAMS/COSTCO. I had made dish long time ago to participate in Sunita’s “Think Spice“event. But when I was putting together this post I realized that I was already 6 days late for the event submission. Never the less I wanted to share this easy and tasty recipe.


2 cups peeled garlic pods
Red Chilli powder
Dry sweet basil powder (optional)
Rosemary seasoning (optional)
Oil, salt

garlic 014


  • Heat the oven to 400 F. Grease a pan or line it with aluminum foil.
  • Add garlic and about 2 Tbsps of oil
  • Now add salt, turmeric and chilli powder, rosemary seasoning, basil. Mix thoroughly so that the powder gets coated evenly on the garlic.
  • Add more oil if necessary.
  • Place it in the oven and bake for about 25 minutes. Check after 15 minutes and give it a small stir so that the position of the garlic is changed.

 This can be served as a side dish along with Rice.