Pudina (Mint) Rice/ Pulav

Pudina Rice

To Know more about Pudhina, Click Here.



Ingredients

Pudina Leaves - 1 1/2 cup (Lightly Packed)

Basmati Rice or Raw Rice - 2 cups
Soaked green peas - 1/4 cup

Onion - 1, Chopped

Tomato - 1, Chopped (Optional)

Green Chilli - 2 or 3

Turmeric Powder - 1/4 Teaspoon

Garam Masala - 1/2 Teaspoon

Garlic - 2 or 3 Cloves

Ginger - 1/2 inch

Cloves - 2

Cardamom - 2

Star Anise - 1

Cinnamon - A Small Piece

Bay Leaf - 1

Coriander Leaves - Small Quantity

Roasted Cashew Nut - 8 to 10

Oil or Ghee - 2 Teaspoon

Salt - According to your taste

4 Glass of water (Including Grinded Paste)

*Star Anise, Cinnamon, Cardamom and Cloves should be dry roasted*.

Method Of Preparation

• Wash and soak rice for 10 minutes. Drain and Keep aside.
• Make a fine paste with Mint leaves, Little coriander, Ginger, Garlic, Star Anise, Cinnamon,  Cardamom, Cloves and keep it aside.
• Heat Oil or Ghee. Add Bay leaf and Onion. Cook till onion becomes light brown. 
• Then add tomato and fry until it becomes soft.

Add rice and peas to this and sort it for 3 to 4 minutes.

• Add the grinded paste and garam masala.
• Then Add required salt, turmeric powder and water.
• Cover and cook till done.
• Garnish with Roasted Cashews, Coriander and Pudina Leaves.
• Serve hot Pudina Rice with Raitha. (Curd/Yoghurt mixed with Vegetables such as tomato, onion etc)

The pudina rice might taste little spicier when ground pepper is added to it.

Chefs favourite: Pudhina rice tastes better if prepared in coconut oil is mixed with Oil/Ghee.

Mysore Rasam

To Know more about Rasam, Click Here.



Ingredients


Group 1
Gram Dal - 1 tbsp
Coriander Seeds - 1 tbsp
Asafoetida - 1 Teaspoon
Black Pepper - 1 tsp
Red Chilli - 2, 3
Grated Cocunut  - 1-2 tbsp
Cumin Seeds - 2 tsp
Ghee - 2 tbsp

Group 2
Toor Dal - 1/4 cup
Tamarind - 1 small Lemon size
Tomato - 3
Salt - According to Taste
Cilantro (Coriander) Leaves - 1 small bunch
Curry Leaves - Little
Jaggery - 1 -2 tsp (According to Taste)
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1 tsp


Procedure

• Pressure Cook Toor Dal and keep it aside.
• Paste Tomato and keep it aside.
• Fry Gram Dal, Coriander seeds, Cumin seeds, Black Pepper, Red Chilli, asafoetida and Cocunut till their colour just changes, Grind them and keep aside.
• Soak Tamarind for a while and squeeze it to take the pulp.
• Boil Tamarind extract with salt and Turmeric Powder.
• After boiling add tomato paste and Group 1 Mixture to it.
• Now add cooked dal with water. Make sure rasam is not much thick. (Compared to Other Rasams Mysore Rasam is little thick)
• Add Jaggery according to taste.
• Continue boining for 5 minutes. Add Coriander Leaves.
• Heat Oil, splutter mustard seeds, Cumin seeds and Curry Leaves, pour into the curry. 
• Mysore Rasam is ready to serve.

Mathan Pachadi ( Pumpkin Pachadi)

What is Pachadi? If you want an answer to this click here

Ingredients
Pumpkin - 1 cup
Mustard Seeds or Til (Sesame) Seeds - 1 Teaspoon.
Cocunut Oil - 1 Teaspoon
Mustard Seeds
Curry Leaves
Red Chilli - 1 or 2
Tamarind - Small Gooseberry Size
Grated Cocunut - 1 cup
Raw Rice - 2 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Salt - According to your taste
Jaggery - A small Piece (According to your taste)

Or you can use 1/2 tsp of sugar too...

Method Of Preparation

• Peel and cut pumpkin into small Pieces.
• Cook the pumpkin in Extract of Tamarind with Salt and Turmeric Powder.
• Grind Cocunut, Mustard seeds, Red Chilli, Raw Rice, Cumin Seeds.
• Mix the Paste to Cooked Pumpkin.
• Heat it. Add Little Jaggery to it According to your taste.
• Add Curry leaves with stem.
• Heat Oil, splutter mustard seeds, Add Curry Leaves, pour into the curry. 
• Serve hot with Rice.