mint - Asha's Cookbook

I like to prepare Pulav in Different ways. It amazes me how with each ingredient this rice dish varies in taste and texture. Also there are numerous ways to prepare it. Its a dream to try as many pulav recipes and have a collection of them. This mint pulav is flavourful and my husband says gives him biryani feeling. Well that’s another confusion I have. The similarities and differences between pulav and biryani. So much to learn and explore! For now sharing the recipe of my pudina pulav.

Ingredients required-

Mint leaves- 1 cup
Green chilly- 2
Ginger- small piece
Garlic- 8-10 pods
Oil – 3tsp
Ghee – 2tsp
Onion – 1big
Baby corn – 2-3
Green peas- 1/4 cup
Turmeric powder- 1/4tsp
Garam masala – 3tsp
Chilly powder – about 3tsp
Salt to taste
Coriander leaves
Basmati rice – 1cup

Method of preparation-

Firstly separate mint leaves from the stalk and clean them.
Add them to mixie along with green chilly, ginger and garlic. You can add roasted whole spices at this stage and reduce or skip garam masala.
Grind it to a fine paste
Take a pressure cooker and add oil and ghee
Add roughly chopped onion and fry for 2min.
Now add the baby corn and green peas. You can also add diced potatoes, capsicum and other veggies of choice. I decided to keep it simple.
Saute the vegetables for a min. And then add the masala paste and mix well.
Now add washed basmati rice. I haven’t soaked it.
Then add salt, chilly powder (you can vary it based on tolerance), garam masala and turmeric powder. Give a good mix so that rice is coated with masalas.
Add water such that everything is just immersed. Adding more water may make it mushy.
Now cover the lid and cook for 1 whistle.
Allow the pressure to settle naturally and open the lid.
Add coriander leaves and mix well.
Keep aside for 10min and then enjoy it along with cucumber raita.

I have paired it with cucumber raita and roasted potatoes.

I have always been ignorant about chutney. I used to eat dosa or idli with the curry more than with chutney. I have always passed that bowl of chutney which comes with masala dosa😁 Only after I got married I thought about chutney seriously as my husband equally admires chutney as much as dosa!

Still I was not much interested in preparing it, and once or twice got from Boon. Though it served the purpose, getting both bili chutney and kempu chutney together was a bad idea and it remained and we struggled to finish it😅

This made me think as wasting food never makes me feel good. I thought of chutney as those people in our life whom we don’t consider as important yet they are significant part of our life. Same way chutney is that small part of any breakfast spread which adds lots of flavor and taste.

This also made me realize the person who gets the grocery or cooks the food at home has lots of influence on what the family eats! Example, I like green peas more and try to add it in as many dishes. I used to rarely prepare chutney because I dint like it. These are the small things which affects overall food habits of the family. Do you agree?

Thus finally when I started preparing chutney I started liking it. After all accepting small things can make life more joyful! I prepare different chutneys now, but favorite has been Pudina Chutney. I have always wasted the pudina bunch after preparing juice, but when I started preparing this, I am utilizing the mint leaves completely.

Ingredients required:

Mint / Pudina leaves – 1 cup
Freshly grated coconut – 1cup
Ginger – small piece
Tamarind- gooseberry size
Salt to taste
Green chilly- 1
Oil – 2tsp
Mustard- 1tsp
Curry leaves- 1 strand
Urad dal – 1tsp
Red chilly – 1

Method of preparation-

In a mixi jar add mint leaves, Coconut, ginger, tamarind, salt, green chilly and grind to a fine paste along with a very little water.
Transfer it to a bowl and add water from cleaning the mixi.
Adjust water as per thickness required.
Prepare a tadka with mustard, curry leaves, urad dal, red chilly (cut into pieces) in oil(preferably Coconut oil)
Add to the chutney and mix well before serving.