Showing posts from September, 2012

Baby Potato Pudina Roast

Ingredients: 1. Baby potatoes - Around 15-20 2. Pudina - one bunch 3. Green chillies - 4 4. Onion - 1 small sized 5. Coconut shredded - 2 tblspoons 6. Garlic - 3 cloves 7. Ginger - 1 inch piece 8. For seasoning - Oil about 3-4 tblspoons, mustard seeds, cumin seeds, turmeric powder 9. Salt - as needed. Method: 1. Boil the whole baby pototes in water. Take care and avoid over-cooking. Peel the skin. 2. Grind the items mentioned from 2 through 7 into a paste. 3. In a kadai, pour oil and season with items mentioned for seasoning. 4. Add the ground paste. Saute until the raw smell goes. 5. Add the whole baby potatoes and salt. 6. Put the stove in low-medium and let the potatoes roast well. 7. Alternatively, once we add the potatoes and salt, we can mix the potatoes with the masala well and then transfer it into a baking tray, and broil the potatoes on high for about 8-10 minutes until it s a well-done roast. Yummmmmmmy pudina-potato roast is ready. Hot-

Pudina Aloo Baath

Ingredients: 1. Pudina - one bunch 2. Ginger - 2 inch piece 3. Garlic - 3-4 cloves 4. Green chillies - 3-4 5. Coconut shredded - half cup 6. Potatoes - 3 - peeled and cut into cubes. 7. Onions - 1 - chopped fine 8. Oil - 3 tblspns 9. For seasoning - turmeric powder, fennel seeds, cinnamon 2 inch piece, cloves - 2, cardomom - 1, bay leaves -2 10. Salt - as needed. 11. Cooked basmati rice - about 2 cups Method: 1. Grind the items mentioned 1 through 5 into a paste 2. In a kadai, pour oil, and season with items mentioned for seasoning. 3. Add onions. Saute until they are cooked. 4. Add the ground masala. Saute until the raw smell goes. 5. Add the potato cubes. Add salt. Cook until the potatoes and well-done.  6. Add the cooked basmati rice to the cooked curry. Mix without breaking the rice. 7. Enjoy with a raita of your choice.

Pudina Rasam by Shripriya

Ingredients: 1. Pudina - half bunch 2. Jeera - 1 tblspoon 3. Pepper - half tblspoon 4. Toor Dhal - half tblspoon 5. Asafoetida - a pinch 6. Red chilies - 1-2 7. Toor dhal pressure cooked - 3/4 cup 8. Tomatoes - 2 medium sized 9. Tamarind - small lemon sized 10. Curry leaves and coriander leaves- few springs 11. For seasoning: Ghee, mustard, and jeera. 12. Salt - as needed. Method: 1. Fry pudina leaves in a teaspoon of oil and keep aside. 2. Fry jeera, pepper, toor dhal half tblspoon, asafoetida, and red chillies in little bit of oil. 3. Grind pudina and rest of the fried items together. 4. Soak tamarind in about 2 cups of water and extract tamarind juice. Add salt, chopped tomatoes, and curry leaves and bring it to boil. 5. Add the pressure cooked dhal. Let it boil  for few more minutes. 6. Add the ground paste. Boil it for few more minutes until good aroma comes. 7. Turn off the stove, season it with items mentioned for seasoning, and garnish

Minty Channa Masala

1. Pudina - One bunch 2. Tomato - 2 medium sized 3. Onion - 2 medium sized 4. Ginger - 2 inch piece 5. Garlic - 3-4 cloves 6. Red chillies - 4 7. Channa (kondaikadalai) - 1 cup 8. Channa masala powder - 1 tblspn 9. Cumin-Dhania powder - 1 tblspn 10. Turmeric powder - few pinches 11. Oil - 2-3 tblspns 12. Salt - as needed. Method: 1. Soak channa overnight, pressure cook with salt and turmeric, and take just a little of bit of it and mash it well. 2. Grind into a paste: Tomato, Onion, Garlic, Ginger, Redchillies, and pudina. 3. In a kadai, heat oil. Add the ground paste and saute until the raw smell goes. 4. Add cooked channa with the water. 5. Add channa masala powder and cumin-dhania powder. 6. Once it starts boiling, add the mashed channa to get a thick consistency. 7. Boil until you get your desired consistency. 8. Minty channa masala is ready. Goes well with plain briyanis, chappathis, pooris, naan, etc.,

Bhangra Pepsi

Party Menu recipe posted by Lakshmi Bhangra Pepsi is nothing but jal jeera added to pepsi…its named as bhangra pepsi by Punjabi Dhaba on Cenotaph Road…the recipe is, take one tsp of jal jeera in a tall glass and pour pepsi over it slowly to avoid the froth flowing out…oh I can swear its just too yum a drink…jal jeera being an appetizer acts as a superb welcome drink along with apple-cinnamon juice and pinapple pinacolada which are famous mocktail drinks

Green Peas and Pudina Vadai

 Ingredients:        Green Peas - 1 cup     Onion - 1 finely chopped     Pudina leaves - 1 cup     Ginger - 2 inches     Green chillies - 3     Gram flour - 1 tbsp     Salt - to taste     Oil - to fry   Grind the green peas coarsely. Grind pudina leaves, green chillies and ginger. Mix the ground green peas and pudina,ginger, green chillies and chopped onion . Add gram flour just to bind the mixture. Add salt and sprinkle little water in case required and mix well. Take small balls and make it in vada shape and deep fry it in oil.

Pudina Pakoda

  Ingredients:       Potato - one small grated    Carrot - one grated    Beans - 4 to 5 chopped finely    Pudina leaves - 1 cup    Gram flour - 1 cup    Rice flour - 1/4 cup    Bombay Rava - 1 tsp    Green chillies - 3    Ginger - 1 to 2 inches    Salt - to taste    Oil - to fry Grind pudina,ginger and green chillies together. Mix it with gram flour, rice flour, rava, salt.Add the grated vegetables to the mixture. Use very less water to sprinkle on the mixture and mix it well. Make small balls and deep fry it. Pakodas are ready.

Refreshing Pudina and Coriander Idli Recipe: A Healthy Twist on a Classic Dish

  This Pudina and Coriander Idli recipe offers a refreshing and healthy twist on traditional idlis. Packed with the flavors of mint, coriander, and a hint of lemon, these idlis are perfect for a nutritious breakfast or snack. Follow this step-by-step guide to make flavorful and vibrant idlis that are sure to impress. Ingredients: 1 cup Pudina (mint) leaves 1 cup Coriander leaves 2 green chillies 1/2 tsp lemon juice 1 cup idli batter 1/2 cup grated carrot Instructions: Prepare the Paste : In a blender, add the Pudina leaves, coriander leaves, green chillies, and lemon juice. Grind the ingredients to a smooth paste. You can add a little water if necessary to achieve the desired consistency. Mix the Batter : In a mixing bowl, combine the prepared paste with the idli batter. Mix well until the paste is evenly incorporated into the batter. Prepare the Idli Plates : Grease the idli plates lightly with oil to prevent sticking. Place one or two spoons of grated carrots into each mold of the

Pani Puri by Shrividhya

Ingredients:                       For Pani:            Pudina leaves -  one bunch            Coriander leaves - 1/4 bunch            Tamarind - one small lemon size            Ginger - 2 to 3 inches            Garlic - 2 pods            Green chillies - 4              Black Salt - 1 to 2 spoons        Soak tamarind and make it soft so that it is easy to grind. Grind all the above ingredients except black salt to make a fine paste. Then take a glass of cold water and add 1 to 2 spoons of the ground paste. Then add black salt to it according to your taste requirements and mix it well. Now the pani is ready.                For the stuffing in the Puri:         Potato - 1 big         Green Moong dal - 1/4 cup         Onion - 1 small chopped         Salt         Jeera powder - 1 tsp         Dhaniya powder - 1tsp         chilli powder - 1 tsp         coriander leaves - little         Chat masala or garam masala - 1/2 tsp Boil the potato and peel the skin.  Pressure

Pudina Lassi

  Ingredients:    Buttermilk(little thick) - 1 glass    Pudina leaves - 10    Ginger - 1/2 inch piece    Green chilli - 1    Chat masala - 1/2 tsp    Salt - to taste Put everything except buttermilk in the mixer and grind. Then finally add the buttermilk and grind it for few seconds just to mix everything with it.  Yummy Pudina lassi is ready.

Aloo Baingan by Malliga Shivaram

INGREDIENTS: Potato-----1/4 kg Small round brinjals ¼ kg Oil for frying garam masala pow—1/2tsp finely cut onions ¾ cup or3 onions cut fresh cream—1 tbsp salt, finely cut coriander leaves thick tamarind extract—2 tbsp chopped tomato—1/4 cup or two tomatoes, DRY ROAST AND POWDER Dhania---1 tbsp Poppy seeds—1tbsp White sesame seeds or til seeds---1bsp Roasted peanuts—1 tbsp last And 2 onions grind coarsely last METHOD: 1]slice brinjal lenghtwise. 1. ]Cook potato peel and cut lengthwise. 2. Deep fry both in oil separately and keep aside. 3. Heat add onions and fry golden 4. Add chopped tomatoes and stir for a few mins 5. Add ground paste and fry till oil separates 6. Add garam masala, salt,chilli powder and tamarind. 7. Add potatoes and brinjal cook covered for few minutes---till a nice aroma comes remove, garnish with coriander and fresh cream on top[optional]

Kerala Appam and Chutney by Meena Shankar

Ingredients; raw rice 2cups doppi rice 2cups  sugar 1teasp yeast 1teasp,salt Method: For the next day breakfast, soak the rice previous day afternoon & grind it the night take half up of lukewarm water &add the yeast & sugar &mix thouroghly,close it & keep this for 1/2 hour so that this will ferment. after that mix this with the batter and stir it well. add the salt also.keep this over the night at room temp.the next day it will get ready. if u want to add little water add .take an appachatty ( nonstick is nice ) pour one spoon of batter & rotate it .cover with lid & in 2 min it will be ready. very healthy & tasty. CHUTNEY Grated coconut,tamarind,garlic,redchillies,salt. Take a steelrod, prick the chillies in it,heat directly in the flame (just tilt it) for some seconds so that it gives smell.overheat will burn it. with this,add garlic & other ingredients & grind . add some water for loose consistancy. heat some

Upma Kozhukattai- Pidi Kozhukattai by Uma Sridharan

This is also known as Pidi Kozhukattai. Ingredients: Raw rice 1 1/2 cup Toor dhal  1/4 cup Salt to taste  Oil  2 tbs Ghee  2 tbs Mustard  1 tsp  Urid dhal  1 tsp Pepper corn 1/2 tsp Jeera  1/2 tsp Red chillies 3 Asafetida powder- a pinch Preparation Grind rice, toor dhall, pepper, jeera, red chillies to a rava consistency. Heat a heavy bottomed pan, pour oil. Add mustard seeds, urid dhall and curry leaves. Pour 4 cups of water and bring to boil. Add salt and ghee. Now slowly put in the ground rice mixture. Mix well without any lumps till the rice mixture absorbs the water and becomes soft . Remove from heat and keep aside. When it is cool shape them into small cylinders. steam for 15-20 minutes. Serve with coconut chutney Makes a different kind of Party Starter dish