Sunday, April 15, 2012

Mint Rice or Pudina Bath

This recipe was shared by my close friend Ranjitha.  Thanks to her :)  There may be a slight variation in her recipe to the actual way I cook.

Preparation Time - 10-15 mins
Cook Time - 30 mins
Serves - 2

Measurements & Ingredients:
  • Mint leaves(Pudina) - a big handful, washed
  • Grated dry coconut - between 5 tspns to 10 tspns
  • green chillies - 4-6 depending on the spice level
  • cinammon stick(chakke) - 1"
  • ginger - small piece
  • cloves(lavanga) - 2
  • carrot - 1 big, cut into small pieces
  • green peas - 1 medium size cup
  • potato(optional) - 1 medium, cut into small pieces
  • oil - 6-8 tspns
  • mustard seeds(sasive) - 1/2 tspn
  • pinch of asafoetida(hing)
  • lemon juice - 3-4 tspns
  • salt to taste

In a blender add mint leaves, coconut, ginger, cinammon, cloves & green chillies.  Make a smooth paste out of it by adding minimum water for grinding. 

 In a pan, heat oil.  Now add mustard seeds and asafoetida.  Then add the chopped vegetables and saute for 6-7 mins on medium or low medium flame.  Once you feel the vegetables are 3/4th boiled add the mint paste, salt and mix well and let it cook for 5-10 mins or until the raw smell of mint goes away.  Stir it occasionally.  Finally add lemon huice and switch off the stove.  Do not add water.  You should get a dry fry kind of mixture.(It should be more dry than the first pic.  All the moisture should have evaporated)

Add this mixture to cooked and cooled rice and mix.  You can serve it with Raitha.

You can add onion to the blender and reduce the coconut quantity, if you are conscious of the oil content.  This will give you a slightly different taste.
Also, refer to the 'how to make mixed rice'

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