PUDINA CHUTNEY
Ingredients:
Big onion-3 or small onion-25
Tomato big-1(preffered country tomato)
Greenchilly-2
Redchilly-3
Ginger -little
Garlic-4 flakes
Channadal(bengalgram)-2tbsp
Mint-1 big bundles
Tamarind-little
Coconut-1/4 cup
Method:
Pluck the mint leaves, wash and drain water.
Saute sliced onion,tomato(use whole,do not cut),chillies,ginger,garlic,dal all together till dal becomes
Brown and onion sauted.
Add pudina(mint leaves),tamarind saute till leaves shrinks.add grated coconut,mix and off stove.
Add salt and grind thickly.
A sidedish for rice,lemonrice,idly,dosai,roti.
Note:
Corianderleaves or combination of mint and corianderleaves can be used instead of mint.
MINT PULAO
Ingredients
Basmati rice-1 cup
Cloves, cinnamon, cardamom, bay leaves, cashew nuts -few
Sliced onion-1/2 cup
Green chilly-2
To paste and dilute:
Mint leaves-1 cup
Water
Mix both and take as 2 cups of water.
To grind
Coconut-1 tbsp
Ginger-1/2 inch
Garlic-5 flakes
Cinnamon, cloves, aniseeds and poppy seeds-few
Dry chilly-2
Oil-2 tbsp
Salt
Ghee-1 tbsp
Method
Soak the rice for 30 mts and drain water.
Heat oil and ghee.
Season Cloves, cinnamon, cardamom, bay leaves, and cashew nuts in it.
Add chopped onion and green chillies.
Mix for 2 mts.
Add coconut masala paste and mix till raw smell goes.
Add rice and mix for 1 mt.
Add mint water and salt.
Cook and serve with raita.
MINT ALOO
Ingredients
Baby potato-cook and peel skin-1/2 kg
For paste:
Mint leaves-1 bunch
Ginger,garlic-few
Dry chilly
Salt
Method
Heat some oil,add paste,sauté well.
Add potatoes,mix.
Keep in simmer and mix till masala coats in each piece.
