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Showing posts with label Pudina Bhat. Show all posts
Showing posts with label Pudina Bhat. Show all posts

Monday, January 30, 2012


Pudina Rice:

Pudina is nothing but mint leaves or also called as Mentha. They are good in aroma and healthy too. The colors range from dark green and gray-green to purple, blue, and sometimes pale yellow while the flowers are white to purple. The fruit is a small dry capsule containing one to four seeds.

Cultivation: All mints prefer, and thrive in, cool, moist spots in partial shade. In general, mints tolerate a wide range of conditions, and can also be grown in full sun.

They are fast growing, extending their reach along surfaces through a network of runners. Due to their speedy growth, one plant of each desired mint, along with a little care, will provide more than enough mint for home use.

Culinary: The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams.

Medicine: Mint was originally used as a medicinal herb to treat stomach ache and chest pains, and it is commonly used in the form of tea as a home remedy to help alleviate stomach pain. In Rome, Pliny recommended that a wreath of mint was a good thing for students to wear since it was thought to "exhilarate their minds".(Source: Wikipedia)

Ingredients for Pudina Chutney:
  • Pudina or Mint leaves - 1 bunch
  • Green Chillies - 6 
  • Salt to taste
  • Water for grinding - a little
  • Oil - as required
  • Mustard Seeds - 1 tsp
  • Curry leaves - few

  • Separate the mint leaves from its stem, wash it well in cold water
  • Add pudina, green chillies (washed), salt and water for grinding 
  • Heat oil in a kadai, add mustard seeds to it, once it splutters add curry leaves
  • Now add the chutney and fry well so that the rawness in mint goes away and a good aroma comes out
  • Keep it aside.

Pudina Rice:

Once the chutney is ready add rice to it and mix it.

Submitting this to:
"Cooking with Leftover Kitchen Chronicles" - Jan2012 series was hosted by Veena which was started by Kalyani


"Lets cook with leftovers" by Nayna Kanbar.

Lily Greene visited this post and here is her version.Balance Me Beautiful.

Monday, June 7, 2010

Aloo Pudina Bhat

Its been since a long time from the time I last posted. Hence thought of writing this post.

I had some pudina leaves left over in my refrigerator. I thought of making normal pudina chutney and to mix it with cooked rice today morning for breakfast. My husband gave a good suggestion to mix with aloo and to make it as aloo pudina bhat. Taste was yummy.

Pudina (mint leaves) - 1 bunch
Green Chillies - 6 (add more if it should be more spicy)
Salt to taste
Coriander Leaves - few
Ginger - 1 small piece
Aloo - 3
Oil - 1 tbsp for frying
Mustard Seeds - 1 tsp
Curry Leaves - few
Cooked Rice - 1/2 kg

a. Blend pudina, green chillies, coriander leaves, ginger and salt and make it as chutney
b. Cut aloo into small pieces and wash them
c. Heat oil and add mustard seeds wait for it to crack
d. Add curry leaves and salt
e. Put aloo and fry them till it becomes soft
f. Add pudina chutney to the mixture and mix them well
g. Add coriander leaves on top
h. Mix cooked rice with aloo-pudina gravy

Serve: 4 to 5 people

This post is going to BSI Contest hosted by Moi.