Mint paneer pulao || Pudina Paneer pulao

 Today's recipe is aromatic, tasty and healthy Pudina paneer Rice, Mint paneer  Rice or Pudina paneer veg pulao. I prepared this pudina paneer rice using basmati rice which enhances its taste, to make it more healthy i used veggies like carrot, beans and potato. Instead of marinating paneer in spices, I like cook it in pudina paste along with veggies for few  minutes before adding water. You can also pack this for lunch box with some cucumber and carrot slices. If you want to prepare something special for parties at home rather than regular veg rice then pudina paneer pulao/rice is perfect rice items. Serve this with simple raita's like pomegranate raita, boondi raita. Instead of basmati rice you can also use regular rice and also cook in pressure cooker. I always prefer to cook pulao in kadai when using basamati rice, if you are facing problem in cooking basamati rice check out recipe and tips. There are number of variation in preparing this pudina paneer rice, today i am sharing the recipe which i regularly prepare at home. Also check 

 Mango Rice , Carrot rice, Jeera Rice,  Green Peas Pulao, Kashmiri Pulao, Coconut milk pulao , Ven Pongal,Restaurant style curd rice, Curry leaves powder rice.

   Event : Shhhhh Secretly cooking challenge

Taking this tasty mint paneer pulao to shhhhh secretly cooking challange, this month theme "Briyani & Pulao" was suggested by Seema, check out her space for tasty recipes. I bookmarked her Red rice coconut poridge to try soon. I am paired with Archana di, she gave lemon and beans as secret ingredients,in turn I gave her cloves and green chilli as secret ingredients. Archana di prepared tasty Quick veg pulao recipe. Do check check out her space.

                              
                            Pudina paneer Rice/ Pudina paneer Veg Pulao
      
Soak time: 20 minutes
Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 4
Category : Rice items 
Recipe Cuisine: Indian
Main ingredients : Mint / Pudina, paneer
Author : Aruna Saras Chandra 

Ingredients

For pudina paste:

pudina leaves- 1 cup
coriander leaves - 1/2 cup
fresh/desiccated coconut - 2 tsp
green chillies - 2 to 3(adjust)
ginger - 1 inch
garlic - 2 cloves

Veggies used:

carrot - 1
beans - 5
potato -1
fresh peas/matar -1/2 cup

others:

Panner - 200 gms
Basmati rice - 1 1/2 cup
water - 2 1/2 cup
ghee - 2 tsp + 1 tsp
vegetable oil - 1 1/2 tsp
elachi - 3
cloves - 3
star anise -2 
cinnamon stick - 1 inch
bay leaf - 2
pepper - 5 (option)
cashew nuts - 10
onion - 1
lemon juice - 5 drops 
salt as per taste

Instructions

1) Wash basmati rice under water for 2 times and soak it in enough water for 20 minutes.

2) Meanwhile chop veggies and prepare pudina paste. wash pudina/mint and coriander leaves well. Take all the ingredients in a mixer jar and grind it to smooth paste.

3) Now take a kadai add ghee + vegetable oil, let it heat for a second then add elachi,clove, cinnamon stick, pepper, bay leaf, star anise fry it for few seconds then add cashew nuts, fry till it changes color.

4) Now add onion and salt fry till it changes color.

5) Now add all veggies, mix everything well then close the lid and cook it for few minutes till the veggies cook a bit on low - medium flames.

6) Now add pudina paste to the above mix everything well and cook for few minutes. Later add fresh paneer cubes, mix it once and cook it on low flames till paneer absorbs spices.

7) Drain basmati rice from water and add to the above mix everything well then add 2 1/2 cups of water.

8) now add 2 1/2 cups of water to the above mixture with few lemon juice drops and let it cook for a minute on high flames, later close the lid and cook it on low flames.(** check tips)

9) open the lid in the middle mix everything well add 1 tsp of ghee close the lid and cook till rice cook well.

once pulao cook well, let it rest for some time before serving. That's it aromatic and tasty pudina paneer pulao is ready to serve.

Tips 

** Instead of basmati rice you can use regular sona masuri rice.

** If you soak basmati rice for 20 minutes then add 21/2 cup water and cook for 2 whistle if cooking in  pressure cooker. To get perfect cooked non sticky texture of basmati rice add few drops of lemon juice.

** If you are using normal rice then use 3 glass of water and cook it for 3 whistles.

** Do not serve pulao immediately after cooking let it settle for few minutes, then you will get perfect texture of basmati rice.

** Use fresh mint and coriander leaves to get aromatic flavor and taste.

** You can also skip adding veggies to prepare plain pudina rice. 
          
Also check the following pulao/ rice recipes by just clicking the link below pic..
  

       Mango Rice

                     Carrot rice

                                                Green Peas Pulao

Kashmiri Pulao

Coconut milk pulao

Hope you like this aromatic and tasty pudina paneer Rice/ pudina paneer pulao. Give it a try and drop your comments in inbox.

Do subscribe my youtube channel Vasus vegkitchen

Also follow me on

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In pintrest @pintrest

In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter in Indiblogger
in MyTaste

Thanks for visiting my blog, 
Aruna Saraschandra 😊

                          

Nalla Karam Podi || Andhra Style Nalla Karam Podi || nalla karam podi for idli, dosa and rice

 Nalla Karam  podi || Andhra Nalla Karam is Andhra's popular podi variety. It is very tasty podi which is spicy, aromatic and nutty.  Andhra is famous for spice powders popularly called as "podi" and "pickles". We Andhra people prepare many podi recipes which taste different at each home. We can have these podi's as side dish for breakfasts like idli, dosa, adai, upma, and these also taste yummy with rice. I just love to have these podi with hot steam rice and ghee. Today's podi nalla karam is prepared using coriander seeds and red chilies as main ingredient. It is very easy to prepare this podi in less time, so do not miss trying this podi.

Do check other South Indian podi recipes by just clicking below links

*Velluli kobbari karam / dry coconut garlic powder

* kakarakaya podi / bittergourd chutney powder 

*  Milagai Podi / Idli Dosa podi

* Peanut / ground nut powder

* Curry leaf powder

* Andhra kobbari karam podi

* Vangi bath podi(video link)

* rasam powder

Foodie Monday Blog Hop

Taking this spicy and tasty Nalla karam to FoodieMondayBloghop fb groups #278SpiceMixSecrets. By this time you are all aware that I am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. This week theme was suggested by me, waiting for different podi recipes from my blogger friends. 

                                              

                               Nalla Karam Podi 

Preparation time - 5 minutes

Cook Time - 15

Serves : approximately 250 grams of podi 

Category : Podi 

Recipe Cuisine: South Indian 

Main ingredients : coriander seeds and garlic

Author : Aruna SarasChandra

Ingredients

Coriander seeds - 1 cup

black urad dal - 3 tsp

chana dal - 1.5 tsp

cumin seeds - 2 tsp

red chillies - 10 (adjust **check tips)

curry leaves - 1/2 cup

garlic - 7

tamarind - small lemon size

salt - as per taste

oil - 2 tsp

Instructions

1) Dry fry coriander seeds in wide pan on low to medium flames till it changes color and you get nice aroma. Later take it into plate.

2) Now add 1/2 tsp of oil and fry black urad dal till you get nice aroma and take it into plate.

3) In the same pan fry chana dal till it changes color and take it into place

4) Now fry cumin seeds till you get nice aroma and take it into same plate.

5) Now add remaining oil and fry red chilli till it changes color and take into plate.

6) In the same pan add curry leaves fry till it becomes crisp and take it into another plate. You can also use dried curry leaves instead of curry leaves.

7) At last fry garlic in the same pan for few minute and take into curry leaves plate. You can use garlic without frying, in order to keep this podi fresh for long time we fry it. (** check tips)

8) Let all the above fried ingredients cool for room temperature.

9) Now take all fried ingredients other than curry leaves and garlic into mixer jar.

10) To this add tamarind and required amount of salt and grind coarsely. 

11) Now add fried curry leaves and garlic grind it coarsely.

That's is our "Nalla Karam podi" is ready.

 Spread this podi it into plate and let it cool for sometime. Later store it into dry air tight container, it will stay fresh for more than 2 months.

Tips

** Fry all the ingredients on low to medium flames carefully, do not burn it.

** If black urad not available then use normal urad dal, using black urad dal gives good taste to podi.

** Use red chilli according to your taste. Guntur red chillies are very spice in taste, add accordingly.

** You can use half Guntur red chilli and half Kashmiri/ byadigi variety red chilli as per your availability.

** You can also add 1/8 tsp of methi/ fenugreek seeds to get nice aroma to podi.

** You can use sun dried/ dried curry leaves. 

** Grind nalla karam coarsely, do not grind it too smooth.

** If you do not eat garlic, then skip adding it. Instead of garlic add asafoetida.

** Do not add red chilli all at once while grinding this podi. 

Also check other podi recipes by just clicking the link below pic..

                           

                           Velluli kobbari karam / dry coconut garlic powder

                        
                 kakarakaya podi / bittergourd chutney powder

                                       

                                     Vangibath podi (video link)

                         
                                    Milagai Podi / Idli Dosa podi

rasam powder

       Peanut / ground nut powder

              Curry leaf powder

                   Andhra kobbari karam podi

Hope you liked this nalla karam podi recipe. Give it a try and drop your comments in inbox.

Also follow me on
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In pintrest @pintrest
In Instagram @Instagram 

Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra :)

Velluli Kobbari Karam Podi || Ellipaya Kobbari Karam || Garlic & dry coconut Powder

 Velluli Kobbari karam || Garlic coconut powder || Garlic dry coconut podi with step by step pics and tips. This is spicy and tasty powder prepared with dry coconut & garlic as main ingredients.  It is popularly known as Ellipaya kobbari karam in Telangana. We prepare 'n' varieties of podi recipe in South India, and each recipe is different with different taste and aroma. We can have this velluli kobbaram karam podi as side dish for idli, dosa, adai. This taste yummy with some hot steamed rice and dollop of ghee. In telugu velluli means garlic and kobbara means coconut. I already shared Andhra Kobbari Karam Podi recipe in my blog, both podi tastes different. I am not big fan of garlic, our family started having garlic from few years, we like to have garlic in rasams like Miriyala charu and some fries like sanna kakarakaya fry/ tiny bitter gourd fry & garlic paratha is our favorite. pepper garlic rasam  gives good relief to throat and best remedy for cold in this winter season. This dry coconut garlic powder will becomes thick if you grind garlic without frying and also we will feel strong garlic smell. In order to overcome these both I lightly fried garlic, and also it increases the shell life by frying. Also adding tamarind gives good taste and increases podi shell life. For more information do check tips..

Do check other South Indian podi and garlic recipes by just clicking below links

* kakarakaya podi / bittergourd chutney powder 

*  Milagai Podi / Idli Dosa podi

* Peanut / ground nut powder

* Curry leaf powder

* Andhra kobbari karam podi

* Vangi bath podi(video link)

* rasam powder

* garlic paratha

*  Miriyala charu

This velluli kobbari karam podi tastes yummy with hot steamed rice and dollop of ghee or with hot sesame seeds oil. Important point to remember is use good quality dry coconut, so that we can store it fresh for long time. Once I purchased velluli karam podi in Srinivas Bhavan hotel @Adoni, it was very spicy and I liked adding tempering in it. From then I started adding simple tempering in my podi's. Do try it once, surely you like tempering in podi.  This tempering taste good only for few variety podi's like putnala podi / roasted gram dal podi, coconut  & garlic podi. If you want to store podi's for long time then do not add tempering as you may get oil smell after few day's. If you liked podi with tempering and want to store for long time , then store this podi in dry air tight container and store it in fridge.

How to serve this velluli kobbari karam podi

** Serve this podi with hot steamed rice and dollop of ghee or with hot sesame oil. I personally love to have it with ghee 😍😋.

** Serve it with any South Indian breakfast like idli, dosa, adai / lentil based dosa, idli upma, Oats dalia upma, Uggani.

** We can fill this in vegetables to prepare stuffed curries like 

Stuffed bitter gourd, stuffed bhindi  and many more. 

Foodie Monday Blog Hop

Taking this spicy and tasty velluli kobbari karam podi to FoodieMondayBloghop fb groups #268TropicalCoconut. By this time you are all aware that I am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. This week theme was suggested by Narmadha, she is very talented chef. Do visit her spaces for both veg and non veg recipes, I love her baking skills. She always guide me in baking, I am eagerly waiting to meet her as we both stay in same place. I bookmarked her kollu idli , podiRagi chocolate truffle cake without oven, Black Forest cake, Rainbow cake  recipes soon. 

                                              Velluli Kobbari Karam Podi 

Preparation time - 15 minutes

Cook Time - 15

Serves : approximately 250 grams of podi 

Category : Podi 

Recipe Cuisine: South Indian 

Main ingredients : dry coconut and garlic

Author : Aruna SarasChandra

Ingredients

Dry coconut pieces - 1 & 1/2 cup

Garlic pods - 20

tamarind - small marble size

cumin seeds - 1 table spoon

oil - 1 tsp + 1/8 tsp 

kashmiri red chilli - 10

guntur red chilli - 5

curry leaves sprigs - 2 

salt - as per taste

Instructions

1) Finely grate or cut  dry coconut, remove garlic's extra skin.

2) Dry fry coconut pieces on low flames till it becomes crisp & take it into plate.

3) Now fry cumin seeds till you get nice aroma and take it into plate.

4) Add few drops of oil in a pan & fry red chillies, when it starts changing color add tamarind. Fry it for few seconds and take it into plate.

5) Now fry garlic pods for few seconds and take it into cup. 

6) Let the above ingredients cool to room temperature, then take all fried ingredients  & with required amount of salt other than garlic in a mixer jar and grind it coarsely.

7) Now add fried garlic and grind it coarsely and take it into plate to cool. (I grinded it in 2 batches)

 8) Now heat oil in a kadai, when it becomes hot add mustard seeds. When it starts spluttering add dry curry leaves sprigs and few well, till becomes crisp.

9) When tempering comes to room temperature then add prepared podi mix everything well. 

That's it our velluli kobbari karam podi is ready, store it in dry air tight container.

Tips 

** Instead of red chillies you can use red chilli powder.  

** Adjust spice as per your taste.

** Frying garlic is optional, in order to increase shell life and to avoid strong flavors of garlic we will fry.

** Adding tamarind is optional but it gives good tangy taste to podi. 

** Do not grind this podi finely, it taste good when it is grinded coarsely. 

** If you feel the spice is less then add some red chilli powder.

Do check other related recipes by just clicking the link below pic..

                        
                 kakarakaya podi / bittergourd chutney powder

                         
                                    Milagai Podi / Idli Dosa podi

rasam powder

       Peanut / ground nut powder

              Curry leaf powder

                   Andhra kobbari karam podi

                                     
                                 Miriyala charu

                      

                            garlic paratha

Hope you liked this velluli kobbari  karam podi recipe. Give it a try and drop your comments in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram 

Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra :)

Pachai Sundakkai Thogayal || Diabetic friendly turkey berry thuvayal || Tamil Nadu popular Sundakkai Thogayal

 Pachai Sundakkai thogayal/ thuvayal with step by step pics and tips. It is popular thogayal recipe from Tamil Nadu cuisine. Sundakkai means turkey berries in English, usthikaya in Telugu and kudanekayi in Kannada. Thogayal or thuvayal is tasty appetizer which looks like chutney. We always confuse the difference between thogayal /thuvayal and chutney , thogayal / thuvayal  and chutney is different in taste and texture. 

Check out chutney recipes from youtube channel

Pachai Sundakkai Thogayal - https://youtu.be/N5ucJoaoII0

Wood Apple Chutney / Vellakaya pachadi -

https://youtu.be/WZP_x5zKrxc

Difference between Thogayal / Thuvayal & chutney

*Thogayal is thick in one consistency, we can have it with plain rice or with curd rice. We use less water or no water while grinding. Ingredients like urad dal, red chillies, mustard and chillies are fried before grinding. Giving tempering to thogayal is optional. We call it as roti pachadi in Telugu. 

*Chutney is thin or running consistency, and mostly we have it with breakfast like idli, dosa or upma. We use water while grinding chutney. 

  Sundakkai taste bitter, but it has many health benefits, it controls diabetes, prevents gas trouble, strengthen bones and many more. I have turkey berry plant in my garden, I prepared this chutney few times, hubby loved it a lot. I experimented it in different ways, but loved this thogayal a lot. Fresh turkey taste bitter, thogayal which i am sharing is not much bitter in taste. Have this thogayal with hot steamed rice and dollop of ghee or with gingelly oil, surely you will love to have it again and again.

Health benefits of Turkey Berry / Pachai Sundakkai 

*Promotes Digestion

* Good for diabetic people

* Treats Anemia

* It is rich in Vit-C, acts as antioxidant & anti infection

* Cures abdominal cramps

* Cures indigestion problems

* Good for heart

* Promotes kidney functioning 

Do check Turkey berry some chutney recipes from my blog..

** Sundakkai vatha kuzhambu

** Karivepakku pachadi / curry leaf chutney

**    Andhra kandi pachadi / toor dal chutney

**   Mango bisi uppinakayi

**  Green tomato chutney

** ChuukkaKura/ Khatti palak chutney

** Guntur Dosakaya Pachadi

** Brinjal chutney

**  Kobbari perugu pachadi

** Ridge gourd chutney

** Coriander Tomato chutney

** Coconut Chutney

** Raw Mango Moong dal chutney

** Pudina coconut chutney

Foodie Monday Blog Hop

Taking this Corn chaat to #FoodieMondayBloghop fb group #262Bitterbut Good theme. Here every week one member from group in alphabetical order will suggest 2 theme, others will vote. High voted theme will be selected, everyone prepare recipes according to theme. This week theme was suggested by Sasmita, she want us to prepare any recipe which is bitter in taste. She is a wonderful and talented chef I love her photography and presentation skills they are very attractive. Check out her space for different varieties of recipes from different regions and Odisha cuisines.I bookmarked her Bhapa Aam Doi in oven, Savory semolina bundant cake . Do check her blog for yummy food mesmerizing pics.

                                

  

    

                                    Pachai Sundakkai Thogayal

Preparation time  - 10 minutes

cook Time : 15 minutes

Serves : 2

Category : Chutney / Thogayal / Regional 

Recipe Cuisine: Tamil Nadu

Main ingredients : Pachai Sundakkai / Fresh turkey berry

Author : Aruna SarasChandra

   

Ingredients

Turkey berry - 50 grams

gingelly oil - 2 tsp

mustard seeds - 1/2 tsp

urad dal - 1 tsp

chana dal -1 tsp

curry leaves - 1 sprig (I dint used ** check tips)

red chilli - 3

green chilli -2

fresh coconut - 2 tsp

tamarind- small marble size

hing - 1 pinch

turmeric powder - 1/4 tsp

jaggery - 1/2 tsp

Instructions

1) Fresh turkey berry looks like this.

                               

2)Remove turkey berry heads and wash it well in water.

3) Heat 2 tsp of  gingelly oil or normal oil in a kadai. Gingelly oil gives very aroma and good taste to thogayal.

4) Add 1/2 tsp of mustard seeds fry it on low flames.

5) When mustard seeds starts crackling, add 2 tsp of urad dal fry till changes color. Then add methi seeds, red & green chilli fry well and take it into plate.

6) Crush fresh turkey berry in mortar pestle coarsely, then fry it in kadai on low flames.

7) When white layer formed on turkey berry then switch off the flames.

8) Take fried ingredients into mixer jar, add turmeric powder, hing, coconut pieces, tamarind, jaggery and grind it coarsely.

9) Now add fried turkey berry, salt in the above add some water and grind it finely.

That's it our healthy and tasty pachai sundakkai thogayal is ready to serve. Serve it with hot steamed rice, dollop of ghee and enjoy your meal.

Tips

** By adding fresh coconut and jaggery will reduce bitter taste. If you want thogayal bitter skip adding both.

** Chutney color depends on the variety of red chilli we are using. For video i used Kashmiri red chilli so thogayal color was red.

** crush turkey berry before frying, as it changes color quickly.

** You can also add onions, garlic by frying.

** Add less water to get thick consistency.

Do check some chutney recipes from my YouTube Channel and blog, surely you will like it...

                Velakkaya Pachadi / Wood Apple Chutney(video link)

                       
                                Sundakkai vatha kuzhambu

                    

                                  Karivepakku pachadi / curry leaf chutney

   

                                     
    mosdeng serma-tripura tomato-chutney

      Andhra kandi pachadi / toor dal chutney

                      Momos chutney

                   Mango bisi uppinakayi

              Nagaland - Pumpkin Oambal

                        Ugadi Pachadi

                Green chutney

                   Green tomato chutney

ChuukkaKura/ Khatti palak chutney

                      Guntur Dosakaya Pachadi

                 Brinjal chutney

           Kobbari perugu pachadi

Ridge gourd chutney

               Coriander Tomato chutney

                        Coconut Chutney

   Raw Mango Moong dal chutney

             Pudina coconut chutney

Hope you like this healthy, spicy, tasty and regional pachai sundakkai thogayal. Give it a try and drop your comments in inbox.

Also follow me on

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram

Also drop your feedback 🤗😍

You can also search recipe 
in BetterButter

in Indiblogger

in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😊