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Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Monday, January 30, 2012

PudinaRice

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

Method:
  • 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, January 16, 2012

Tomato Rice (direct)

Tomato Rice (direct):

Searching/Juggling for a breakfast every day morning is really difficult. I feel so bad because if I do new things my family members will try it out and pass a comment, "its good".

But, if I try traditional ones, I will get a comment from my hubby "did you eat? is it good? nobody in the house had it except you". In office, if I share the same they will pass a comment saying, "Its good". Seriously I am tired and don't know how to understand taste of my own family. Speaking truth is bitter sometimes, but I don't have a go except for sharing with you all.

I tried out tomato rice today, in the way my mom-in-law used to cook.

Ingredients:
  • Ripped Tomatoes - 6
  • Salt to taste
  • Mustard Seeds - 1 tsp
  • Curry leaves - few
  • Cilantro - few (chopped)
  • Turmeric Power - 1 tsp
  • Dhaniya/Coriander Seeds Powder - 1 tbsp
  • Red Chilli Powder - 1 tsp
  • Green Chillies - 3 to 4
  • Fenugreek seeds+Mustard seeds - grinded powder - 1 tsp
  • Jaggery - small one (just for taste)
  • Oil - for tadka
  • Urad dal - 1 tbsp
  • Channa dal - 1 tbsp

Method:
  1. Heat oil in a kadai and add mustard seeds to it, once it splutters, add curry leaves to it.
  2. Add urad dal, channa dal, salt to the oil and leave till it turns reddish brown
  3. Add chopped ripped tomatoes to the above mixture and mix them well
  4. Add little water and leave tomatoes to become soft for 10 minutes
  5. Add chopped green chillies, red chilli powder, dhaniya powder, fenugreek seeds+mustard seeds powder, jaggery and mix well
  6. Once it turns to boil add cilantro/chopped coriander leaves and switch off the stove
  7. Cool the rice and mix the mixture with it
Submitting to:
 
Weekend Herb Blogging-#316 @ Simona's Kitchen started by Kalyn and continuing by Haalo.


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.

Ingredients:
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

Method:
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.

Thursday, December 17, 2009

Spinach and Carrot Rice

Ingredients:
  • 2 cups cooked rice
  • 1/2 tsp. cumin seeds
  • 2 sliced onions
  • 2 large cloves chopped garlic
  • 2/3 cup grated carrots
  • 2 cups chopped spinach
  • 1 seasoning cube (vegetarian)
  • 2 tbsp. buter
  • salt and pepper to taste
Method:
  • Heat the butter and add the cumin seeds.
  • When they crackle, add the onions and gralic and saute for 2 minutes.
  • Add the carrots and spinach and saute for another minute.
  • Add the rice, seasoning cube, salt, pepper and 1/4 cup of water and mix well.
  • Cook on a low flame for 5 to 7 minutes.
  • Serve hot.

Tuesday, October 13, 2009

Rice Pancakes

Mix two cups cooked rice, some grated carrot, chopped spring onions, cabbage with half cup wheat flour and half cup bengal gram flour.
Add a pinch of asafoetida to this mixture.
Add two tablespoons curds and some coriander.
Add salt and press one portion onto a damp cloth to form a circle.
Turn onto a griddle and cook with some oil till golden brown.
Serve pancakes hot and crisp!