Mint Leaf Ready Mix powder recipe to eat with rice

Ingredients:
Mint Leaves Fresh - 2 cups
Urad Dal - 1/4 cup
Channa Dal - 1/4 cups
Red Chillies - 16 nos
Asafodeita - 1/2 tsp
Oil - 1 tsp
Tamarind - 1/2 lemon size
Salt to taste

Method:
Fry Mint leaves in a pan with just a drop of oil. It should become crispy. (Better keep it in microwave for about a min). Cut tamarind into small pieces and fry them in dry pan till it becomes crisp. Fry all the other ingredients in oil. Grind everything together to a coarse powder.

This makes a good recipe for indigestion. Should have it with hot rice and ghee.

Comments

Post a Comment

Popular posts from this blog

Recipe for Carrot Burfi

Ingredients: Grated carrot - 2 cups Sugar - 2 cups Milk - 2 cups ghee - 1/4 cup Besan flour - 1/2 cup Khova - 100 gms Cardamom Powder - 2 pinches Method:     In a hard bottom pan, add carrot, sugar and milk and when the mixture comes to a boil add the khova and stir well. When the khova gets mixed thoroughly, add the besan flour (heat ghee in a vessel and add the besan flour to it and make it a fine paste) and when everything gets hardened up and leaves the sides of the vessel, remove from flame and spread on a ghee greased plate. Cut into pieces when cold.
Read more

How to make Tamarind Paste at home

Though now a days, we get ready made Tamrind pastes from brands like Homemade or Mallika Home Products, still it is better to prepare our own Tamrind Paste at home. This tamrind paste is helpful for south Indian dishes like Sambar, Rasam, Puli kootu etc. Ingredients Tamarind - 1/4 kg Hot water - 1/2 ltr Gingely oil - 1 tbsp Turmeric Powder - 1 tsp Salt - 1 tsp Method Soak the tamarind in hot water for half an hour. And when the water is warm enough, use the mixer and grinder to extract the tamarind juice. Don't add more water to grind but grind the tamarind so that you get thick water. Heat a hard bottom pan, add the oil add add turmeric and salt to it and bring it to a boil. Reduce the flame and leave till the water is evaporated and till the tamarind becomes thick and is in a paste form. Remove from flame, let it cool. Store it in an air tight container. The extract can be stored in fridge for about half a month. 
Read more

Bengal gram flour Payasam|Mysore pa Kheer

This payasam if done well tastes like Mysore pak. Ingredients: Bengal Gram Flour - 1/4 cup Ghee - 1/4 cup Sugar - 1/4 cup Cardamom Powder - 2 pinches Cashew nuts - 8 nos Milk - 1 1/2 cups Method: In a pan heat ghee. Add the bengal gram flour to the hot ghee and mix well to form a fine paste. Add 1 1/2 cups of water to the besan flour mix and bring it to boil. Add sugar, Keep stirring to avoid forming lumps. When it forms a thick lump add milk and mix well again. Add cardamom powder. In a pan fry broken cashew nuts till golden brown and add it to the Payasam.
Read more