Dhivis Pantry - Mint & peas Rices | Pudina Sadam |Mint Puloa

         This Mint Rice is a simple rice  and  will be light food for you tummy ,with no much ingredients  and spices. Vnd usually takes chapati  and variety rice,So i got bored of using whole spices often in chapati gravies and variety rices.As mint is cooling agent this recipe definitely be lite and cool on your tummy. 

              When i saw this recipe, i was having a second thought whether to try or not,as i heard once ,using only mint in recipe will not be good.That too it has only limited ingredients .But after i tried i liked very much,Especially the combination of mint rice with tomato raita was awesome.Please check out the Tomato Raita recipe here- Tomato Raita

    

Mint & Peas Rices | Pudina Sadam

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Preparation Time:20 mins  | Serves: 3
Recipe Source: Padhu's Kitchen

Ingredients

Rice -1 Cup (zeera rice )

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Mint - 1 bunch(medium)

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Peas-1/2 cup(i used frozen)

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Potato -2 (Medium)

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Onion-2

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Green chilli-3-4

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Ginger-1 inch

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Cinnamon-1

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Cloves-2

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elachi-2

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Salt as per taste

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Oil -2 tbsp

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Method:

1. Soak the rice for 20 mins
2. In a blender add mint,green chili,ginger,half onion and grind it into smooth paste (add less water).

3. In a pressure cooker heat the oil then add cloves,cinnamon,elachi and fry for 20 secs and add onion.
4. Cook onion till translucent and ground mint paste and cook till the raw smell goes ,all water evaporates and nice minty aroma comes.

5. Now add peas & potato and cook for 2 mins and add salt ,enough water for rice(1 1/2 cup) allow it to boil.
6. Now add the rice to the boiling water and pressure cook it for 1 whistle and simmer it to low for 4 mins and switch off.
7. Serve hot with Tomato Raita.

Notes:

• Dont worry about the quantity of mint ,You may think that 1 bunch is more for 1 cup rice,but the flavour will be good .
• In the above pic's i have used half the quantity oly.

Pudalangai Pulao | Snake Gourd Pulao | Pudalangai Rice

Pudalangai Rice | Snake Gourd Pulao

         From my child hood i got bored of pudalangai(snake gourd),soorakai(bottle gourd) and peerkangai(ridge gourd) as my mom often prepare this.So i use to buy these oly for pooriyal's & Kootu.so planned to do some thing new with this and was really happy with the pulao and sharing you the recipe..:)

    

Pudalangai Rice | Snake Gourd Pulao

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Preparation Time:30 mins  |  Serves: 3

Ingredients

Basmati rice-1 cup

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Pudalangai|Snake Gourd-1

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Onion-2

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Tomato-2

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Garlic-4

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Ginger-1 inch

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Green chilli-2

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Cinnamon-1

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Cloves-3

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Elachi-3

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Cumin-1/2 tsp

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Cocunut-2 tbsp

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Mint-few

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coriander-few

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Cashew-3

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Salt as per taste

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Oil -2 tbsp

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Method:

1. Chop onion,tomato and pudalangai into small cubes.
2. Grind garlic,ginger,cocunut,mint,coriander,cumin and green chilli into fine paste.
3. In a pan add oil ,cinnamon,cloves and elachi and fry for 10 secs,then add onion and cook till transperant.

4. Now add tomato,turmeric,salt and mix well ,cook by covering the lid
5. Once the tomato is mushy ,add the ground paste and mix well ,cook till the gravy is cooked and then add pudalangai,cook for 1 mins.

6. Add some water and cook by covering lid for 5 to 7 mins till pudalangai is cooked.
7. Now add 2 cups of water for rice and let it boil nicely.

8. Once the water starts boiling add thr rice and mix once ,add more salt if necessary and cover the lid
9. Let the flame be in medium high for 2 mins, then keep it in low flame for 8 mins and switch it off
10. Let it be unopened for 10 or 20 mins

11. Serve with raitha or mixed vegetable gravy:).

Notes:

• Dont reduce green chilli as we are not adding anything else for spicyness.
• Serve with raitha or with some spicy gravy.