Monday, August 17, 2009

Pudina Chutney - Punjab Indian Recipe

In the Punjab and Kerala region of India, they make a delicious chutney with pudina (mint).


1 bunch pudina (mint)
2 dry red chilies
1 tsp mustard seeds
2 tsp urad daal
1 piece dry tamarind
1 tsp heeng
1 tsp oil
1 tsp of salt

Wash and then chop the pudina (mint). In a pan heat the oil. Add 1 tsp of urad dal. Then add the chilies. Cook for two minutes. In the same pan add the mint and carefully cookuntil it changes color. Once it is cooked it shrinks to half the original quantity, let it cool. Add the tamarind, sugar, hing & grind it to a fine paste. Do the seasoning with the other tsp of urad dal, mustard seeds in a tsp of oil.

Tuesday, August 11, 2009

Pudina Pulao - Indian Recipe

Pudina Pulao is basically mint fried rice, a delicious, vegetarian addition to any meal.

2 cups basmati rice
2 cups fresh pudina (mint)
1 onion, chopped
4 green chillies
¼ cup grated coconut
1 tbsp ginger garlic paste
4 cloves
4 green cardamom pods
1" piece of cinnamon
1 star anise1 bay leaf
1 tbsp ghee (butter)
1 handful of cashews

Cook the basmati rice to preference.

Grind the mint leaves with the coconut, green chillies and ginger / garlic (if using fresh) to a paste.

Heat ghee (butter) in a pan and roast the cashews until golden brown and drain. Add the cardamom, cloves, cinnamon, bay leaves and anise and saute for about a minute. It's easy to burn these spice; be careful. Then add the chopped onions and saute unil it turns transparent.

Add the ground paste to the pan and fry for about 2 to 3 mins until it turns fragrant.
Mix in the cooled rice without breaking it too much. Garnish with the roasted cashews and serve with a raita of choice.