How to make use of those wildly growing pudina? ~ Pudina Pulao
It has been so long since I posted any recipes. Life has become extremely busy ever since my little bundle of joy came into our lives. It is a lot of work yet very very rewarding. Everyday I make a plan to come up with the list of things to finish but it never happens. Everyday is so different with the baby. But I promised myself to post a recipe this weekend with pudina as the ingredient. I had planted a just one stem of pudina and it started to grow wild. So when I cam across the JFI for pudina, I thought to myself that the timing couldn't be any better. Here is the recipe.
Ground paste of all the ingredients
Cook rice separately and let it cool. Grind the rest of the ingredients. Heat oil in a non-stick pan and add this paste. Cook until oil separates and the raw smell is no longer there. Let it cool and mix it with rice. Sprinkle some more pudina leaves for extra aroma. Serve hot or at room temperature with some chips or eat as is. A great way to intake pudina and it tastes yummy.
It has been so long since I posted any recipes. Life has become extremely busy ever since my little bundle of joy came into our lives. It is a lot of work yet very very rewarding. Everyday I make a plan to come up with the list of things to finish but it never happens. Everyday is so different with the baby. But I promised myself to post a recipe this weekend with pudina as the ingredient. I had planted a just one stem of pudina and it started to grow wild. So when I cam across the JFI for pudina, I thought to myself that the timing couldn't be any better. Here is the recipe.
Recipe:
2 cups rice
1/2 bunch pudina
1 bunch dhania
1 small onion
1 medium size tomato
A small piece of ginger
Green chillies as per taste
1 tsp soanf
1 small piece of tamarind
2 tsp oil
Salt per taste
2 cups rice
1/2 bunch pudina
1 bunch dhania
1 small onion
1 medium size tomato
A small piece of ginger
Green chillies as per taste
1 tsp soanf
1 small piece of tamarind
2 tsp oil
Salt per taste
Ground paste of all the ingredientsCook rice separately and let it cool. Grind the rest of the ingredients. Heat oil in a non-stick pan and add this paste. Cook until oil separates and the raw smell is no longer there. Let it cool and mix it with rice. Sprinkle some more pudina leaves for extra aroma. Serve hot or at room temperature with some chips or eat as is. A great way to intake pudina and it tastes yummy.
Posts
9 comments:
my entry is going to be the same dish, but a bit differently made :)
that looks yummy. pudina pulao is always so comforting. *salutes you for blogging with baby in tow*
Looks amazing! I have been following your wordpress blog for a while. Great job.
wow... luv this pulao...
hey thats a nice one...you can check the gujarati khichdi if you like on http://stayfitfood.blogspot.com/2009/04/khichdi.html
Hey tried making the pulao but it turns out to be green in color...Not like the one that was shown in the picture.. Pls help me out...
Hey tried making the pulao..It turns out to be green in color.. Not like the one in d pic..Pls help me...
Tanusha,
Thanks for checking out the recipe. I think if you had followed the instructions as per the recipe, then it probably would turn out as in the pictured. My guess is that, you might have used a lot more pudina that led to green color. I hope this helps.
Hey thanks for the reply... I wil make sure i will add less qty of mint when i prepare next time...
Post a Comment