Mint Pulao / Pudina Pulao Recipe

Mint Pulao / Pudina Pulao is a  very tasty, delicious and flavoured rice recipe made using Basmati rice, fresh Mint leaves, Coriander leaves and Spices.

The following ingredients are needed to prepare Mint Pulao / Pudina Pulao.

Ingredients:-

Basmati Rice.        -1cup
Water.                     - 2 cup
Onion.                    - 2 medium size

Tomato.                  -2 medium size

Carrot.                    -1

Cauliflower.           -10 florets

Green peas.            -1 cup [frozen]

Salt.                        - to taste

For grinding the Mint masala paste:-

Desiccated Coconut.-1/2 cup  

Onion.                      -1 small 

Garlic.                      -3 cloves         
Mint leaves.             -1cup
Coriander leaves.     -1cup

Ginger.                      -a small piece 

Green chillies.           -2  

For Seasoning:-  

     

Bay leaves.              - 2
Cinnamon.               -1 stick
Cloves.                     -3
Cardamom.              - 3
Star anise.                - 2 small pieces

Cashewnuts.            -10
Ghee.                       -3tbsp

Instructions:-

1. Wash Basmati Rice 2/3 times in water and soak for 20 minutes in water. Then drain water completely and keep aside.

2. Seperate the Mint leaves and Coriander leaves from its branches. Clean, wash well in water and drain water completely. Chop both the leaves roughly and keep aside.

3. Peel, wash and chop a small piece of Ginger and keep aside.

4. Wash and chop Green chillies into small pieces and keep aside.

5. Peel and chop one Onion lengthwise and keep aside.

6. Peel and chop Garlic cloves and keep aside.

7. In a mixer grinder add the roughly chopped Mint leaves, roughly chopped Coriander leaves, chopped Ginger pieces, chopped Green chillies, one chopped Onion, chopped Garlic cloves, and desiccated Coconut.

8. Grind all the above ingredients together to a smooth paste adding 2tbsp of water . Keep aside the ground Mint Coriander leaves paste.

9. Seperate the Cauliflower florets,wash well and keep aside on a plate.Peel and chop 2 medium size Onion into thin lengthy pieces and keep aside. Peel, wash and grate Carrot and keep aside.Keep aside the frozen Green peas.

10. Wash and finely chop Tomatoes and keep aside.

Method:-

1. In a pressure cook heat 3 tbsp Ghee on medium flame and add Bay leaves, Cinnamon, Cloves, peeled Cardamom, 2 small pieces of Star anise and saute well till fragrant. Add Cashewnuts and fry well.

2. Add thinly sliced Onion and saute well till the Onion pieces become translucent and turn golden colour.

3. Add chopped Tomatoes and saute well till soft and mushy.

4. Add required Salt into the cooker vessel and mix well.

5. Add grated Carrot, frozen Green peas and Cauliflower florets and mix well. Sprinkle little water and saute well and cook for 2 minutes on low flame.

6. Add the ground Mint Coriander leaves paste and mix well and cook on low flame until the raw smell of paste goes.

7. Add soaked  and drained Basmati rice into the cooker vessel and mix well.

8. Add 2 cup of water and mix well all the ingredients in the cooker vessel.

9. Cover the cooker vessel with lid and put weight on the lid. Pressure cook for 2 whistles and switch off the flame.

10. When the pressure releases and  the cooker becomes cool, open the cooker lid.

11. Gently fluff the  Mint Pulao with a fork without breaking the rice.

12. Transfer the Mint Pulao / Pudina Pulao to a serving plate.

A tasty, delicious and aromatic Mint Pulao / Pudna Pulao is ready to serve hot with plain Curd or with Onion Raita.

MINT PULAO / PUDINA PULAO RECIPE - STEP BY STEP METHOD WITH FEW PHOTOS.

Instructions:-

1. Wash Basmati Rice 2/3 times in water and soak for 20 minutes in water. Then drain water completely and keep aside.

2. Seperate the Mint leaves and Coriander leaves from its branches. Clean, wash well in water and drain water completely. Chop both the leaves roughly and keep aside.

Mint Leaves

Coriander Leaves.

3. Pee,l wash and chop a small piece of Ginger and keep aside.

4. Wash and chop Green chillies into small pieces and keep aside.

5. Peel and chop one Onion lengthwise and keep aside.

6. Peel and chop Garlic cloves and keep aside.

7. In a mixer grinder add the roughly chopped Mint leaves, roughly chopped Coriander leaves, chopped Ginger pieces, chopped Green chillies, one chopped Onion, chopped Garlic cloves, and desiccated Coconut.

8. Grind all the above ingredients together to a smooth paste adding 2tbsp of water . Keep aside the ground Mint Coriander leaves paste.

9. Seperate the Cauliflower florets,wash well and keep aside on a plate.Peel and chop 2 medium size Onion into thin lengthy pieces and keep aside. Peel, wash and grate Carrot and keep aside.Keep aside the frozen Green peas.

10. Wash and finely chop Tomatoes and keep aside.

Method:-

1. In a pressure cook heat 3 tbsp Ghee on medium flame and add Bay leaves, Cinnamon, cloves, peeled Cardamom, 2 small pieces of Staranise and saute well till fragrant. Add Cashewnuts and fry well.

2. Add thinly sliced Onion and saute well till the Onion pieces become translucent and turn golden colour.

3. Add chopped Tomatoes into the cooker vessel and saute well till soft and mushy.

4. Add required Salt into the cooker vessel and mix well.

5. Add grated Carrot, frozen Green peas and Cauliflower florets and mix well. Sprinkle little water and saute well and cook for 2 minutes on low flame.

6. Add the ground Mint Coriander leaves paste and mix well and cook on low flame until the raw smell of paste goes.

7. Add soaked  and drained Basmati rice into the cooker vessel and mix well.

8. Add 2 cup of water and mix well all the ingredients in the cooker vessel.

9. Cover the cooker vessel with lid and put weight on the lid. Pressure cook for 2 whistles and switch off the flame.

10. When the pressure releases and the cooker becomes cool, open the cooker lid.

11. Gently fluff the Mint Pulao with a fork without breaking the rice.

12. Transfer the Mint Pulao / Pudina Pulao to a serving plate.

A tasty, delicious and aromatic Mint Pulao / Pudina Pulao is ready to serve hot with plain Curd or with Onion Raita.

Spicy Tomato Chutney

A very tasty and spicy Tomato chutney that can be served with dosa, Idli, appam etc.The following ingredients are needed to prepare Spicy Tomato Chutney.

Ingredients:-

Tomato.               - 3 medium size
Onion.                  -1medium size
Dry Red chillies.  - 5
Garlic cloves.       - 2
Chana dal.            - 2tsp
Urad dal.               - 2tsp
Cooking oil.          -1/2tsp +1tsp
Salt.                       - to taste

For Seasoning:-

Cooking oil.     -1tsp
Urad dal.          -1/2tsp
Mustard seeds. -1tsp
Curry leaves.    -1 spring

Instructions:-

Wash and finely chop Tomatoes and keep aside.

Peel and finely chop Onion and keep aside.

Peel and chop Garlic cloves into small pieces and keep aside.

Heat 1/2tsp oil in a pan and roast Urad dal and Chana dal on low flame till golden colour and keep aside.

In the same pan roast dry Red chillies on low flame and keep aside.

Method:-

Heat 1tsp oil in the pan and add the chopped Garlic pieces and finely chopped Onion. Saute well till the Onion pieces become translucent.

Add the finely chopped Tomato pieces and saute well till the Tomato pieces become mushy and switch off the flame.

Grind the Tomatoes along with Onion, Garlic, roasted Urad dal, Chana dal, Red chillies and required Salt to a fine paste without adding water.

Transfer the ground chutney to a serving bowl.

Heat oil in a pan for seasoning and splutter Mustard seeds and saute well. Add Curry leaves and fry well. Switch off the flame.

Add the above seasoning into the chutney in the serving bowl.

A tasty and spicy Tomato Chutney is ready to serve with Dosa, Idli, Appam etc.

Pumpkin leaves Chutney

A simple, healthy and delicious chutney made with tender Pumpkin leaves, Coconut and Curd.The following ingredients are needed to prepare Pumpkin leaves Chutney.

Ingredients:-

Pumpkin leaves. - 6 [tender]
Onion.                -1
Grated Coconut. -1/2 cup
Green chilly.       -2
Curd.                   -1/2cup
Cumin seeds.       -1/2tsp
Butter.                  -1small cube
Salt.                      -to taste

For Seasoning:-

Coconut oil.      -1tsp
Mustard Seeds. -1/2 tsp
Cumin seeds.     -1/2 tsp
Dry Red chilly.   -1 broken into halves.

Instructions:-

1. Clean and wash  tender Pumpkin leaves. Drain water thoroughly and chop into small pieces and keep aside.

2. Peel and chop Onion into small pieces and keep aside.

3. Wash and chop Green chillies into small pieces and keep aside.

4. Whisk the Curd without lumps and keep aside.

Method:-

1. Heat a kadai on medium flame and melt the Butter cube.

2. Add Cumin seeds into the kadai and splutter well.

3. Add chopped Green chillies and fry for a second.Add chopped Pumpkin leaves and saute well.

4. Cook on low flame till the Pumpkin leaves are cooked well. Switch off the flame and allow to cool.

5. Add the cooked Pumpkin leaves along with grated Coconut, Green chilly and Cumin seeds into a mixer grinder.

6. Grind all the above ingredients together to a smooth paste adding 2tbsp of water.

7. In a mixing bowl add the whisked Curd and required Salt and mix well.

8. Add the ground Pumpkin leaves paste into the mixing bowl and mix well with the Curd.

9. Transfer the Curd pumpkin leaves mixture into a serving bowl. 

10. Heat 1tsp Coconut oil in a small pan for seasoning and splutter Mustard seeds and Cumin seeds. Saute well. Add dry Red chilly pieces and fry well. Switch off the flame. Pour the above seasoning into the Curd Pumpkin leaves mixture in the serving bowl.

A very tasty and healthy Pumpkin Leaves Chutney is ready to serve.

PUMPKIN LEAVES CHUTNEY RECIPE -STEP BY STEP METHOD WITH FEW PHOTOS.

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Instructions:-

Tender Pumpkin Leaves.

1. Clean and wash the tender Pumpkin leaves. Drain water thoroughly and chop into small pieces and keep aside.

2. Peel and chop Onion into small pieces and keep aside.

3. Wash and chop Green chillies into small pieces and keep aside.

4. Whisk the Curd without lumps and keep aside.

Method:-

1. Heat a kadai on medium flame and melt the Butter cube.

2. Add Cumin seeds into the kadai and splutter well.

3. Add chopped Green chillies and fry for a second.Add the chopped Pumpkin leaves and saute well.

4. Cook on low flame till the Pumpkin leaves are cooked well. Switch off the flame and allow to cool.

5. Add the seasoning of cooked Pumpkin leaves along with grated Coconut, chopped Green chillies and Cumin seeds  into a mixer grinder.

6. Grind all the above ingredients together to a smooth paste adding 2tbsp of water.

7. In a mixing bowl add the whisked Curd and required Salt and mix well.

8. Add the ground Pumpkin leaves paste into the mixing bowl and mix well with the whisked Curd. 

9.Transfer the Curd Pumpkin leaves mixture into a serving bowl.

10. Heat 1tsp Coconut oil in a small pan for seasoning and splutter Mustard seeds and Cumin seeds. Saute well. Add dry Red chilly pieces and fry well. Switch off the flame. Pour the above seasoning into the Curd Pumpkin leaves mixture in the serving bowl.

A very tasty and healthy Pumpkin Leaves Chutney is ready to serve  as a side dish with rice.

Therya Panna Sasam (Taro Leaves Mustard Seeds Curry)

Taro leaves are called Therya paan in Konkani.Therya Panna Sasam is a delicious and healthy curry made with Taro leaves. Sasam means Mustard seeds.Taro leaves are cooked in ground paste of Coconut, raw Mustard seeds and Green chillies.Hence the Curry is called Therya Panna Sasam [Taro leaves Mustard Seeds Curry]. No seasoning needed in this curry. A very tasty side dish with rice. My mother used to prepare this gravy dish during my childhood days.

The following ingredients are needed to prepare Therya Panna Sasam / Taro Leaves  Mustard Seeds Curry.

Ingredients:-

Taro leaves.                 -20
Grated Coconut.          -1 cup
Green chillies.              -3
Bilimbi fruit / Bimbul. - 6
Mustard seeds.             -3/4 tsp
Salt.                              -to taste

Instructions:-

Wash, clean and devein the Taro leaves and finely chop the Taro leaves. Keep aside.

Wash Bilimbi fruits (Bimbul) and chop into very small pieces and keep aside.

Grind grated Coconut, Green chillies and raw Mustard seeds to a smooth paste adding very little water and keep aside.

Method:-

In a wide bottom pan add the chopped Taro leaves, Bilimbi pieces, required Salt and 2 cups of water and boil well. Cover the pan with a lid and cook the Taro leaves for 25 minutes on low flame or till soft. Saute well in between.

Add the ground Coconut paste into the pan. Mix well and cook for 5 minutes on low flame. Switch off the flame.

A tasty Therya Panna Sasam / Taro Leaves Curry is ready to serve with rice.

Poha Biryani.

Flattened rice / Rice flakes is called Poha. Poha Biryani is a simple, tasty, healthy and delicious breakfast dish made with flattened rice, vegetables and spices.

The following ingredients are needed to prepare Poha Biryani.

Ingredients:-

Poha / Rice flakes.-1cup medium thick
Ghee.                     - 2tbsp
Bay leaves.            - 1
Cardamom.            - 2
Cinnamon.             -1 inch stick
Cloves.                   - 2
Fennel seeds.          -1/2 tsp
Cumin seeds.          -1/2 tsp
Onion.                     -1 chopped
Carrot.                     -1 chopped
Mushroom.              - 3 chopped
Tomato.                   -1chopped
Ginger.                    -1tsp crushed
Garlic.                     -1tsp crushed
Carrot.                     -1 chopped
Beans.                      - 5 chopped
Capsicum.                -1/2 chopped
Cauliflower.             - 5 florets
Coriander leaves.     - 4 spring chopped
Mint leaves.             -12 leaves chopped
Garam Masala.        -1tbsp
Green chilly.            - 3 half slit lengthwise
Pepper powder.        -1/2 tsp
Salt.                          - to taste
Turmeric powder.     - 1/2tsp
Water.                        - 1/4 cup

Instructions:-

1. Wash and half slit Green Chillies lengthwise and keep aside.

2. Wash and finely chop Onion, Tomato, Carrot, Beans, Capsicum, Cauliflower, Mushroom and keep aside.

3. Wash and chop Mint leaves and Coriander leaves and keep aside.

Method:-

1. Heat Ghee in a pan on medium flame and add Bay leaves, Cinnamon, Cloves and Cardamom. Saute well.

2. Add Cumin seeds and Fennel seeds and saute well.

3. Add chopped Onion, Ginger, Garlic and Green chilly.Saute well until Onion turns light golden colour.

4. Add chopped Tomatoes and cook for 3 minutes until Tomato becomes mushy.

5. Add chopped Vegetables [Carrot, Beans, Capsicum, Mushroom and Cauliflower] and mix well.

6. Add Pepper powder, Turmeric powder, Garam masala, required Salt and cook the Vegetables for 3 minutes.

7. Mean while wash Poha in water and drain the Poha immediately.(Do this step just before adding Poha, else it will turn mushy.)

8.Once vegetables are cooked add in the washed Poha, chopped Mint leaves and chopped Coriander leaves. Mix well so that the Poha is coated well with all the masala.

9. Now add 1/4 cup of water. Cover and cook for 5 minutes until done.

10. Transfer the Poha Biryani to a serving plate.

A tasty, healthy and delicious Poha Biryani is ready to serve hot.

Note:-

. Can add any veggies of choice.

. Wash the Poha and drain immediately just before adding, else it will turn into mushy.