Pudina Rice || Pudina Veg Pulao || Mint Rice, How to prepare pudina rice

"Happy Friendship Day" to all my friends.. Today's recipe is freshly aromatic, tasty and healthy Pudina Rice, Mint Rice or Pudina veg pulao. I prepared this pudina rice using basmati rice which enhances its taste, to make it more healthy i used veggies like carrot, beans, peas and potato. 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 pulao/rice is perfect rice items. Serve this with simple raita's like pomegranate raita, boondi raita. On hubby's demand i prepared potato matar/peas fry and masala raita,onions and lemon pieces with this pudina veg pulao. 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 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.

                                 
                            Pudina Rice/ Pudina 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
Author : Aruna SarasChandra 

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:

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 without breaking rice.

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 veg 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.


Taking this pudina rice to #FoodieMondayBloghop fb group #207Herbalicious theme. This week theme is hosted by talented chef Swaty Malik she blogs at Foodtrails25. Check out her site for delectable and innovative recipes. You can learn many UP's regional recipes and also many fusion, baking recipes from different regions. Her photography and way of presentation inspires me a lot. This week Swaty suggested to prepare any recipe using fresh or dry herbs. So i selected pudina which is easily available here and prepared this pudina rice.

                               
Also check the following pulao/ rice recipes by just clicking the link below pic..

                                   
                                                               Mango Rice

                     Carrot rice

                                                Green Peas Pulao

                                           Jeera Rice

Restaurant style curd rice

Pongal

Kashmiri Pulao

Coconut milk pulao

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

Also follow me on

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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 😊

Rajasthani Moong Dal Halwa, How to prepare Moong Dal Ka Halwa

Hi friends, how are you all.. I am back after small break with Rajasthani delicacy dessert "Moong Dal Halwa".  Every state has its own signature recipes, this recipe is North Indian popular dessert that is prepared during winter season and on festivals like holi, diwali etc.. It is lentil(yellow split mung lentil) based dessert prepared by soaking, grinding and frying. Are you thinking it as very simple ?? the process looks bit simple but lots of work to your hands which i experienced. But the out come is heavenly it is melt mouth and nutty dessert that i was not able to stop with 1 cup. Moong dal is also know as pesara pappu in telugu, hesaru bele in kannada, pasi paruppu in tamil.

 I prepared this sweet in my mom's place when my kastu pedamma(mom's sis) came home. She helped me in stirring 😂 , as it takes lots of time to stir mainly when you are not using non stick kadai. This is first time i am preparing this recipe, i learned this halwa from Dassana Amit. What we need to do to get perfect moong dal halwa is patience and lots of ghee. The taste of halwa depends on the ghee and how it fried. Let's start recipe..

Taking this delectable and mouth melting "Rajasthani Moong Dal Halwa" to Shhhhh Secretly Cooking Challenge fb group started by Priya of Priyas Versatile Recipes and taken further till date by Mayuri she blogs at Mayuris jikoni.  Here admins will select one Indian state in alphabetical order. And they pick pairs for theme, pairs will share 2 ingredients, using that ingredients we will prepare recipe and post it in group album. Other group members will guess the secret ingredient.

  For this July month we are all cooking Rajasthani cuisine, and my partner for this month is Poonam Bachhav, she blogs at Annapurna. She is a wonderful and talented chef, recently she won "super Chef" cooking competition conducted by Tata Sampann and also got chance to meet  chef "Sanjeev Kapoor" 😍. I learned many recipes from her, do visit her blog where you can find different traditional, regional, authentic and fusion recipe.As I was busy in mom's place thought to prepare easy sweet recipe, so Poonam gave me ghee and raisins I prepared this moong dal halwa with those ingredients. In turn i gave ginger and turmeric as two secret ingredients she prepared  "Gatte Ka Sabji/ Gram Flour Dumplings in Spicy Yogurt Gravy", it looks very delicious with awsome presentation. Do check her blog.. 
     

                                        

                      Rajasthani Moong  Dal Halwa

Soak Time : 3 hours
Preparation Time: 10 minutes
Cook Time : 30  minutes
Serves : 4 people 
Category : Desserts / Regional 
Recipe Cuisine: Rajasthani
Main ingredient: Moong dal, ghee
Author : Aruna SarasChandra

Ingredients

moong dal / yellow split mung lentils - 1 cup
sugar - 3/4 th cup
ghee - 3/4 th  cup
milk - 1 cup
water - 2 cups
cashew nuts - 10
raisins - 10
elachi - 4

Instructions

1) Wash moong dal in water well and soak it in enough water for minimum 3 hrs.

2) Remove excess water and grind to smooth paste by adding little amount of water.

3) Take a wide kadai (non stick pan is preferred), add 4 tsp of ghee fry cashew nuts till it changes golden color  take it into plate then fry raisins till it becomes fluffy take it into plate.(**check tips)

3) Now add moong dal paste to the above and stir it well.

4) At starting moong dal looks like paste as shown below, you need to keep on stir by adding ghee in middle, it absorbs ghee quickly.

5) Mean while boil milk by adding sugar and elachi powder in it. As elachi powder readily not available at home i grind sugar + elachi and added it in milk.  

6) After stirring minimum 20 minutes our moong dal paste came to granule consistency and also starts changing color and you will get nice aroma now.

7) Now add boiled milk to the above fried moong dal and mix it well by mixing well, as milk is hot be careful while adding .

8) Mix the above milk and moong dal well till moong dal absorbs milk and becomes thick. Then add fried nuts, raisins and remaing ghee mix it well.

That's it Rajasthani dessert moong dal halwa is ready to serve. 

Tips

** Using non stick kadai will reduce your stirring work, if you are using normal kadai then keep stirring on low to medium flame otherwise dal will stick to kadai.

** You can use almonds and pistachios for garnishing.

** You can also adjust the quantity of ghee as per available. But adding good amount of ghee will enhance its taste.

** Be careful while adding hot milk to the fried dal.

** I used 3/4 rth of sugar, adjust sweet as per your taste.


Also check other sweet recipes by clicking the link below pic..

                              

                                    Besan Ladoo 

               

                             Pineapple Sheera 

                          Sweet Pongal

Rava Ladoo

                  Sabudana Coconut Ladoo

               Atukula Payasam/Poha Kheer 

Hope you like this delicious and mouth melting Rajasthani Moong Dal Halwa. 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 :) 

Adai , South Indian Adai Dosa, how to prepare no fermentation mixed lentils spicy dosa

Today's recipe is Adai  || South Indian Adai Dosa || Mixed lentils Dosa, it is very protein rich, tasty, popular  breakfast recipe from Tamil Nadu and other areas of South India. It is prepared by soaking different lentils and grinding with spicies. We add lentils like urad dal, toor dal, chana dal, rice .. spices like red chilli , ginger etc.. is not it protein rich dosa ??  We can have it as breakfast or evening snack or even for dinner. For me i can have it in lunch time too when i am alone at home. We can have this with Coconut Chutney, Pudina coconut chutney, Green chutney, onion tomato chutney.. i even love to have as it is without any chutney too, as it is spicy and tasty without chutney too, today i had it with roasted cdal + coconut  chutney(putnala kobari pachadi).

 My mom add fresh coconut while grinding adai batter as it gives good taste. We have to soak lentils for minimum 3 hrs, for morning breakfast i soak it overnight. No need to ferment the batter, we have to prepare dosa's on the same day, or store it in refrigerator for next day not more than that.  I prefer to dosa's for 1 day and with left over batter i prepare panniyaram's (appe, ponganallu).  

                                       Adai Dosa

Preparation Time : 15 minutes
Soak time : minimum 3 hrs
Cook Time : 15 minutes
Serves : 10 Adai
Recipe Category: Breakfast / Regional
Recipe Cuisine: Tamil Nadu
Main Ingredient : Mixed lentils
Author: Aruna SarasChandra

Ingredients

raw rice - 11/2 cup
toor dal - 1/4 cup
urad dal - 1/4 cup
chana dal - 1/4 cup
moong dal - 2 tsp
methi seeds - 1/4 tsp
red chilli - 6 (adjust)
cumin seeds - 1 tsp
ginger - 1 inch
fresh coconut pieces - 1/4 cup(optional)
hing - 1/4 tsp
curry leaves - 3 sprigs
coriander leaves - 1 tsp
oil - to roast dosa

Instructions

1) Take all the lentils mentioned into a bowl clean it under water for 2 to 3 times and soak it for minimum 3 hrs by adding red chillies.

2) After soaking remove water and take it into mixer jar, now add cumin seeds, ginger, fresh coconut pieces,salt. Grind it to coarse paste by adding required amount of water.

3) Now add finely chopped curry , coriander leaves and hing to the batter and mix it well. Check consistency if batter is too thick add some water, we need thick batter. 

4) Heat tawa and pour ladle full of dosa batter and spread it , give round dosa shape. Make small hole in the middle of adai(option) and pour a tsp of oil on adai. Flip the adai cook it both sides by pressing on low to medium flames.

Repeat the same process for remaining batter. That's it Adai dosa is ready to serve, Serve it hot to taste crispy adai.

Tips

** You can skip adding coconut .

** You can add finely chopped onion in batter or you can spread onion on the dosa too.

** Adai taste good when it is served hot.

** Add byadigi red chilli to get good color.

** You can also add turmeric powder to get color.

** Adding hing we gives good taste and adds flavor to adai.

Taking this Adai dosa to #204th theme   #FoodieMondayBloghop fb group. This week theme is #NashtaTime suggested by one of my favorite, talented chef Priya Iyer who blogs at thephotowali.wordpress.com, do check her place for fabulous recipes and amazing travel stories. As per suggested theme we have to prepare famous regional breakfast we we belong, so i selected Tamil Nadu's famous Adai recipe.  
                               

Also check other breakfast recipes by clicking link below pic. 

                                     Uggani bajji

                     
                                                  Radi Mungaaku rotte

        Sweet Coconut paratha

                                      Idli Upma

Hope you like these crispy, tasty and healthy Adai Dosa. Give it a try and drop your comments and pics 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 Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄