Saturday, 17 January 2015

PUDINA RICE/ MINT LEAVES RICE

INGREDIENTS

1 cup rice
2 cups mixed vegetables (beans,carrot,peas/matar)

FOR THE MASALA 
1 bunch pudina/mint leaves
1-2 green chilies
1" piece ginger
2-3 cloves garlic
1/2 tsp jeera/cummin
1" piece dalchini/cinnamon
2-3 cloves/laung

FOR TEMPERING

3-4 Tbsp oil
2 tbsp ground nuts
1tsp rayee/mustard
1 tsp chana dal
1tsp udad dal
2-3 red chillies
1/4 tsp haldi

SALT 

PREPARATION

  • Cook the rice and spread it on a plate to cool.
  • Meanwhile prepare the masala
  • In a drop of oil,fry the dalchini and laung.
  • Grind to a fine paste all the above ingredients required for the masala.
  • In a thick bottomed kadai, heat oil.
  • Add ground nuts followed by mustard/rayee.
  • When the mustard splutters add chana dal ,udad dal, and red chillies.
  • Add the vegetables and along with a pinch of salt.
  • When it is 1/2 cooked , add the pudina paste, and cook till the vegetables are soft and the water from the masala is almost dry.

  • Add haldi and mix well.
  • Add the cooked rice , sprinkle salt and mix well.
  • Serve hot with onion raita
PRECAUTIONS

Do not add too much water while grinding the pudina masala. If the paste is fried for a long time , the green colour is not retained.
Mix the rice only when it is completely cool .
Add the salt after adding the rice and mix thoroughly to remove all lumps.
Do not mash the rice while mixing.
Always take a big thick bottomed pan for easy mixing.

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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.