MINT PULAO

    Mint is one default herb I stock up in my refrigerator, along with Coriander leaves.  Any dish with a tinge of Mint, or ones extravagantly Mint, happens to be my all-time favourite note of flavour.  A fresh bunch of Mints from the wet market readily goes cleaned, ready to be stored for a few weeks.  Some wilted ones immediately turn into my favourite Pudina/Mint Chutney.

To read about the HEALTH BENEFITS OF MINT LEAVES, Click here...

    So is my love for Mint Leaves and mint flavoured dishes. Vegetable Mint Pulao - aromatic, flavour-filled, rich rice dish cooked with ample of spices & classic vegetables along with Mint Paste & ground Coconut paste and the pulao is cooked in Coconut Milk.  This is a deliciously rich dish, more or less similar to Vegetable Biriyani ya... ya... Vegetable Pulao(I can hear my kids saying, there's nothing called a Vegetable Biriyani as such... No Offence, my vegetarian & Biriyani lovers).  

    What makes this Mint Pulao unique is the addition of Mint Paste, which gives a wonderfully fresh aroma to the Pulao.  I love to keep Mint Pulao green, the trick is to add a hint of Sugar and Lemon while grinding the paste.  And keep in my mind that as soon as you grind it, you need to sauté it immediately, which also helps you to retain the green colour in the dish.  I have used Basmati Rice for the dish & the Rice is cooked in Coconut Milk & ground Coconut Paste. Mint Pulao can be cooked as such or along with Vegetables/Mushroom.

MINT PULAO

    This Mint Pulao recipe is cooked with Basmati Rice and the Rice: Water Ratio I used was 1:11/2 Cups.  I usually cook this Mint Pulao in a Rice Cooker. I  sauté all the ingredients in a pan, then transfer it into the Rice cooker along with the boiled Water & Coconut Milk. It can also be cooked in a Pressure Cooker.  Allow it to cook for a whistle on a high flame and then lower the flame and cook for another 10-12 minutes. The Rice Water Ratio - 1: 11/2 cups, suits well for both the methods.  But cooking in a Sauce Pan is more flexible.  Fewer ingredients and very less time to cook is the highlight of this one-pot meal.  Prepare some Curd-Onion Raitha or Vegetable Salad or simply pair it up with hard-boiled eggs and there you are with a wonderful & wholesome Rice Dish with a fresh note of Mint.


For more BIRIYANI & PULAO RECIPES, Click here...


Cuisine - Indian
Course - Main
Spice Level  - Low - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10-15 Minutes
Soaking Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes 

For RECIPES WITH MINT LEAVES, Click here...

HOW TO COOK VEGETABLE MINT PULAO

MINT PULAO

INGREDIENTS:

For Mint Pulao:

 

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here...

For Mint Paste:

For Coconut Paste:

Spices:

Ghee - 3 Tablespoons
Cinnamon (1") - 2 Sticks.
Cloves - 5-6 No's.
Cardamoms - 3 -4 Pods.
Bay Leaves - 2 Leaves

MINT PULAO

PREPARATION:

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Peel and dice Carrots & Potatoes into small Cubes, Cut Beans into 1/2" long pieces & keep it aside. 
• Wash and drain the Green Peas.
• Grind the ingredients mentioned under 'For Coconut Paste' into a fine paste.
• Grind the ingredients mentioned under 'For Mint Paste', just before sautéing it.
  

METHOD:

HOW TO MAKE MINT PULAO: 

MINT PULAO

• Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Add the turmeric powder and fry it on a very low flame for a few seconds.
  
• Then, add the ground Coconut Paste and sauté until the raw flavour goes, and it turns fragrant.
• Now, add in the Mint Paste and sauté it on a low flame for about 2-3 minutes, or until the raw flavour goes.
  
• Add in the chopped Vegetables and give a quick stir.
• Drain the soaked Rice and add it to the above.
• Fry this for about 5-7 minutes on a very low flame.
• Pour in the Coconut Milk, boiled Water, Salt and mix well.
• Allow it to boil.
• Add finely chopped Mint & Coriander Leaves.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
• Allow it to cool for a few minutes.
• Add the remaining 1 Tablespoon of Ghee to the cooked Mint Pulao and fluff it up.
• Serve Mint Pulao with Curd-Onion Raitha along with any kind of vegetarian or non-vegetarian curries.
  

MINT PULAO

NOTES:

• I have used  Basmati Rice in this recipe. Can use Chinigura Rice/Jeeraka Samba(Kaima)* rice for this dish.
• Can substitute half the amount of Ghee with Oil.
• Add ample of Mint Leaves for extra note of flavour.
  
• Adjust the number of Green Chillies to suit your spice preference.
• I have added both Ground Coconut Paste & Coconut milk to cook this Mint Pulao.
• If you do not prefer to add Coconut Paste, avoid Coconut & grind the other ingredients into a fine paste and follow the process.
• I love to keep Mint Pulao green, the trick is to add a hint of Sugar and Lemon while grinding the paste.  
• And keep in my mind that as soon as you grind it, you need to sauté it immediately, which also helps you to retain the green colour in the dish.
  

KASHMIRI PULAO RECIPE

KASHMIRI PULAO RECIPE

INGREDIENTS :

Spices :

METHOD :

• Wash and soak Basmati Rice for 30 minutes.
• Soak Saffron strands in 1 Tbspn of warm milk.
• Blanch the Almonds and chop them.
• Boil 3 cups of water and keep it aside.
• Heat Ghee in a pan, add all the ingredients mentioned under 'spices' and fry them on a low flame for few minutes.
• Saute Onions and Green Chillies until onions turn translucent.
• Add freshly ground Dry Ginger Powder and Fennel Powder & give a quick stir.
• Add the Basmati Rice, Saffron soaked milk, Cream & mix well.
• Pour water and salt, stir and cover the pan.
• Leave this on a low flame until the rice is cooked.
• Meanwhile, fry the sliced onions in ghee/oil with a dash of salt until crisp and caramelized.
• Remove and drain them on a paper towel.
• In the remaining ghee fry the dry fruits and nuts.
• When the rice is cooked, fluff it up slowly.  Care should be taken not to break the rice.
• Garnish Kashmiri Pulao with caramelized onions, fried dry fruits and nuts.
• Serve Kashmiri Pulao hot with any spicy curry of your choice.

NOTES :

• Soak the rice at-least for 20-30 minutes.
• Adjust the amount of water according to the required measurement.
• Can add any preferred dry fruits and nuts of your choice.
• Can also add fresh fruits like small pieces of apple, pineapple and pomegranate.
• If adding fresh fruits, garnish them just before serving.
• Adding freshly ground dry ginger powder and fennel powder gives more flavour to the pulao.
• Can add thick milk instead of cream.
• Can cook the Kashmiri Pulao in a pressure cooker too, if so leave in high flame for a whistle and leave it on a low flame for 10-12 minutes.
• I cooked this in a Microwave.  Sauteed and mixed all the ingredients on a stove top in a  pan, then transferred it into a microwave-safe bowl and cooked on Micro Power High for 15-20 minutes.
• Keep the lid closed while cooking the rice, this will lock the flavours.
• Just fluff the Kashmiri Pulao with a fork slowly without breaking the rice, just before garnishing.

JEERA RICE

    Jeera Rice - is one of the simplest of all flavoured rice which can be cooked up within minutes. A perfect rice dish which serves best to be served for an elaborate meal or as a simple lunch.  Jeera Rice can be easily sneaked in for a Party Menu when you need to serve something as a Vegetarian Option.  This recipe needs very fewer ingredients & less cooking time.

    This is a Cumin flavoured  Rice. You would just need a good quality Basmati Rice for a perfect Jeera Rice.  Then, when it comes to spices all you need is Cumin Seeds, Bay Leaves, Cinnamon, Cardamom & Mace and a little Ghee/Butter. Simple ingredients and an easy recipe, but the taste and aroma of this Rice is amazing, appetizing and all the more satiating.

• Moong Dhal Fry
• Chana Masala
• Paneer Matar Masala
• Dahiwala Aloo
  
• Zafrani Chicken Korma
  
• Chicken Tikka Masala
  
• Mutton Rogan Josh
• Lucknowi Lamb Korma
• Nawabi Egg Korma
• Kadai Egg Masala
  

Cuisine - North India
Course - Main
Spice Level  - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

HOW TO COOK JEERA RICE 

JEERA RICE

METHOD 1:

    The first method which I commonly use while make Jeera Rice is cooking the Rice with spices first. Then tempering the Rice with Cumin/Jeera & green chillies and then garnishing the Jeera Rice with coriander leaves to finish of the dish. This is the most common method and this is how it is prepared in restaurants. In this method, the Rice is cooked al dente and then the excess water is drained off. So Rice Water Ratio is not a concern in this method.

INGREDIENTS:

To Cook Basmati Rice:

For Tempering:

METHOD:

To Cook Basmati Rice:

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Once soaked, drain and discard the water.
• Drain it through a fine meshed colander and keep it aside.
  
• Boil the water and add all the spices mentioned under for "To Cook Basmati Rice." 
• Let the Vessel be big enough to hold both Rice & water.
  
• Drain the soaked Rice.
• Carefully add Soaked Rice along with a dash of Salt into the boiling Water.
• Cook until the Rice is done.
• Drain the excess water from the cooked rice, pouring it out into a colander.

For Jeera Rice:

• Heat 2 tablespoons of Ghee in a pan & splutter Cumin Seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
• Add finely chopped Green Chillies to the above and sauté it for a while.
  
• Now add the cooked Basmati rice and gently mix it.
  
• Fry this for about 5-7 minutes on a very low flame.
• Add another tablespoon of Ghee to the Jeera Rice and fluff  it up.
• Garnish it with finely chopped Coriander Leaves.
• Serve Jeera Rice with preferred vegetarian or non-vegetarian curries of your choice.

METHOD 2(ONE POT METHOD):

JEERA RICE

INGREDIENTS:

For Jeera Rice:

For Garnishing:

METHOD:

• Wash the Basmati Rice until the water runs clear.
• Soak the rice for 20 minutes.
• Once soaked, drain and discard the water.
• Drain it through a fine meshed colander and keep it aside.
• Meanwhile, boil 3 Cups of Water and keep it aside.
  
• Heat 2 tablespoons of Ghee in a pan & splutter Cumin Seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
  
• Add all the spices mentioned under "For Jeera Rice," and fry it on a very low flame until aromatic.
  
• Then, add finely chopped Green Chillies to the above and sauté it for a while.
  
• Now add the soaked Basmati rice and gently mix it.
  
• Pour in 3 Cups of Boiling Water to the above.
  
• Add salt and give a quick stir.
  
• Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
• Allow it to cool for few minutes.
• Add One tablespoon of Ghee to the Jeera Rice and fluff  it up.
• Garnish it with finely chopped Coriander Leaves.
• Serve Jeera Rice with preferred vegetarian or non-vegetarian curries of your choice.

NOTES:

• Can substitute half the amount of ghee with oil.
• Splutter Cumin seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
• Can add fried Cashew Nuts, as garnish.
• Adjust the number of green chillies to suit your spice preference.
• Can use Basmati Rice or any long grained raw rice for this dish.

KOLA URUNDAI KUZHAMBU

    Kola Urundai Kuzhambu recipe is a continuation of my older post - Meat Balls Recipe - Mutton Kola Urundai.  As said it is one of the most sought over Chettinad dish world wide.  The taste of the dish marks its popularity. Kola Urundai Kuzhambu is made with minced lamb combined with spices and made into Meat Balls. Then they are added to a spicy coconut milk based curry.  Fried Meat Balls can be served as an appetizer or can be added into the Curry(do not fry the Meat Balls while adding them into the Curry).  Both ways they taste good.
      I usually cook Ghee rice or Peas Pulao along with Kola Urundai Kuzhambu/Meat Balls Curry.  The spicy and tanginess of the Curry goes hand-in-hand with it. I usually add potatoes cut into thin rounds to the curry.  My Husband and Kids are ardent lovers of potatoes, especially along with Meat/Chicken gravies.  According to them, how can anybody make Non-veg curries without potatoes!!!
      Meat Ball Curry is a good accompaniment with Idli, Dosa, Idiyappam, Appam, Chapatis or Rotis.  Goes well with plain Steamed Rice, Basmati Rice, Green Peas Pulao, Malabar Ghee Rice, Biriyani etc.,


Cuisine - Chettinad (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 45 Minutes - 1 Hour

HOW TO MAKE KOLA URUNDAI KUZHAMBU

INGREDIENTS :

For Kola Urundai Kuzhambu:

Spice Powders:

Spices :

METHOD :

• Make Kola Urundai /Meat Balls as per the recipe and keep them aside (Do not fry them)
• Heat Oil in a pan and splutter all the ingredients mentioned under 'Spices'.
• Saute finely chopped Onions and Curry leaves in it.
• When Onions turn translucent, add in ginger-garlic paste and saute until raw flavour goes.
• Add the ingredients mentioned under 'Spice Powders' to the above and fry on a very low flame for few minutes.
• Add Green Chillies and chopped Tomatoes into it and saute until tomatoes become soft and oil separates from the mix.
• Sprinkle some water and leave it on a low flame for few minutes.
• Add Potatoes cut into thin rounds to the above.  Add some water and mix well.
• Allow it to cook.
• Pour in the Tamarind extract, salt and allow it to boil.
• Pour the Thin Coconut Milk first and mix well.  Leave this to boil on a low flame, stirring occasionally.
• Gradually drop Meat Balls/Kola Urundai one at a time into the curry.
• Allow the Meat Balls/Kola Urundai to get cooked, flipping it slowly once or gently stir the pan.
• This is to avoid Meat balls breaking up in the gravy. 
• Now add the Thick Coconut Milk and stir the pan until everything is well combined.
• Leave it on a very low flame for few more minutes. 
• Garnish Kola Urundai Kuzhambu with Coriander Leaves.
• Serve Kola Urundai Kuzhambu hot with any dish of your preference.

NOTES :

• Adjust the spices according to your preference.
• If the Tomatoes are sour enough, adding Tamarind is purely optional.
• Can also add ground coconut paste instead of coconut milk.
• As the meat balls are sauteed and then ground, they take very less time to cook in the gravy.
• Care should be taken not to break the Meat Balls while cooking them.
• Flip them gently if needed or just stir the pan.
• Adding Potatoes to the curry is totally optional.
• While using the Meat Balls for the Curry - Do not fry the Meat Balls/Kola Urundai.

EGG KURMA

HOW TO MAKE EGG KURMA

INGREDIENTS :

For Egg Kurma :

To Saute :

For Masala :

For Coconut Paste :

To Garnish : 

METHOD :

• Hard boil the Eggs and keep them aside.  
• Peel them and cut it into two halves. 
• Grind the ingredients mentioned under 'For Masala to a fine paste and keep it aside.
• Soak Poppy Seeds in 1 Tbspn of water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.  Saute Onions and Curry leaves in low flame until onions turn translucent.
• Pour in the ground Masala and saute it in low flame until raw flavour goes.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry for a while in low flame until fragrant and oil separates from the mix.
• Pour Curd/Yogurt and mix well.
• Leave this on a low flame for few minutes.
• Pour in the ground Coconut Paste and mix well.
• Add Salt and a pinch of Sugar.
• Allow it to boil on a very low flame until raw flavour goes, stirring occasionally.
• Finally, add  boiled Eggs and
• Remove from fire and garnish it with finely chopped Coriander & Mint Leaves.
• Serve Egg Kurma hot with any dish of your choice.
• Egg Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• It is a good accompaniment for rice dishes like Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Can cook the same Kurma recipe with any classic vegetables.  
• Can add whole hard boiled eggs or cut them into halves.
• If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the curry.
• Adding Yogurt is optional, but it gives a good texture to Egg Kurma.
• Adjust the number of green chillies to suit your spice level.
• Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook on a  high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
• Can splutter whole spices instead of grinding them along with Onion and Tomato.
• Adding a pinch of Sugar will balance the taste of Egg Kurma.

HOW TO MAKE CHICKEN PEPPER FRY

INGREDIENTS :

To Cook Chicken :

For Chicken Pepper Fry

METHOD :

• Clean, wash and cut Chicken into small cubes.
• Cook Chicken Pieces along with Turmeric Powder and Salt. Sprinkle some water while cooking the Chicken.
• Can Pressure cook the Chicken Pieces for a Whistle on high flame, reduce the flame and cook for another 2-3 whistle.
• Once the pressure is released, open the lid.
• Shred the Chicken pieces into thin strips.
• Grind the whole Peppercorns into a fine powder and keep it aside.
• Heat Oil in a pan, add Curry Leaves and fry on a low flame for a while.
• Add thinly sliced Onions and saute until onions turn translucent on a low flame.
• Add Fennel Powder and Pepper Powder and give a quick stir.
• Add shredded Chicken strips and mix well until the above ingredients get well-coated to the shredded chicken.
• Drizzle a tablespoon of Ghee and mix well.
• Cover and cook the Chicken pieces on a very low flame for about 8-10 minutes, stirring occasionally.
• Shredded Chicken should be slowly cooked until it turns flavourful.
• Garnish Pichu Potta Kozhi with fresh Coriander leaves and serve hot.
• Pichu Potta Kozhi can be served as an Appetizer/Starter.  
• Pichu Potta Kozhi goes well with Rice, Biriyani, Pulao, Chapatis & Parotta/Rotis too.

NOTES:

• Can use Chicken pieces with bones too.  
• I have used boneless chicken pieces in the recipe.
• Sprinkle a little bit of Water while cooking the Chicken Pieces.
• Once the chicken is cooked drain the stock. (Can be used to make Chicken Rasam/Soup)
• Shred the cooked Chicken Pieces into thin strips.
• If you are using the Chicken Pieces with Bones on, carefully shred it up without bones.
• I have used freshly ground Peppercorns for the recipe, which gives a wonderful aroma to Pichu Potta Kozhi.
• For a spicy version, add more Pepper powder.
• Roasting the shredded Chicken along with spices on a very low flame gives a perfect texture with a wonderful aroma to the Pichu Potta Kozhi.
• It also helps the ingredients to get well-coated to the Shredded Chicken.
• Adding Ghee to the recipe is purely optional, but gives a wonderful flavour to the dish. 
• Pichu Potta Kozhi is a dry dish.  So adding water while pan-frying will alter the texture and consistency of the dish.

GARLIC EGG ROAST - KAARA MUTTAI

    A simple recipe whatsoever.  If you are in a jiffy or lazy to cook, then this recipe can come for your rescue.  Simply boil the Eggs, peel them, cut into halves, marinate it with a mix of Turmeric Powder, Red Chilli Powder & Salt, leave it aside for a few minutes and then shallow fry these Eggs on a very low flame.  This Egg Roast is as simple as that.  But to add a note of flavour and extravagance, I have added some sautéed Garlic and Curry Leaves, which takes this dish to the next level.

    This Kaara Muttai or the Egg Roast recipe can be made in different ways.  Some add Ginger-garlic paste along with the marinade, some recipes call for adding Garam Masala etc., The choice is yours, convert it to suit your taste, preference and convenience.

    This Garlic Egg Roast or Kaara Muttai goes well with Rasam or and hot fuming Rice. Serve it along with Rice and Paruppu Curries Simple yet satiating combination.  My Mom makes this Egg Roast without Garlic.  Egg Roast can be served as a side dish for Biriyani or Pulao too, rather than serving just the Hard-boiled Eggs.

For more Recipes with EGG, Click here...

Cuisine  -  Indian (South India)
Course - Side Dish
Spice Level - Medium- High
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO MAKE GARLIC EGG ROAST - KAARA MUTTAI

GARLIC EGG ROAST - KAARA MUTTAI

INGREDIENTS:

To Cook & Fry the Eggs:

METHOD:

• Hard-boil the Eggs & then Peel it.
• Cut it into halves.
  
• Marinate the hard-boiled Eggs with Salt, Turmeric Powder, Red Chilli Powder and leave it aside for about 5-10 minutes.
• Heat about 3 Tablespoons of Oil in a pan and shallow fry the marinated hard-boiled Eggs.
• Fry them on a very low flame until the raw flavour of the masala goes & the surface of the Eggs becomes slightly crispy.
  
• Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.

For Garlic Egg Roast - Kaara Muttai:

• Finely chop the Garlic cloves.
• In the remaining oil(if needed, add some oil), sauté the chopped Garlic cloves along with Curry Leaves.
• Sauté it until the Garlic turns aromatic.
• Add the fried Eggs to it and give a quick stir.
• Switch off the flame and serve Garlic Egg Roast hot.
• Serve Kaara Muttai along with hot fuming Rice & Rasam.  It is my personal favourite.
• Can serve it as a side dish for Biriyani, Pulao etc.,

GARLIC EGG ROAST - KAARA MUTTAI

NOTES:

• I have fried the Eggs separately and then sautéed the Garlics & Curry Leaves.
• Otherwise, I feel the garlic gets burned off by the time the Eggs are roasted.
• I like slightly crunchy and aromatic garlic rather than burnt ones.
• Can halve the Eggs or can use full eggs too.  If doing so, make small slits over the Eggs.