PUDINA PEANUT PAKODA

Here is a tasty and flavorful crispy snack loaded with the goodness of mint and packed with the protein powder of crunchy peanuts ...

INGREDIENTS

• FRESH MINT LEAVES-1 CUPS 
• CHOPPED ONION-1
• PEANUTS-1 1/2 CUPS
• GRAM FLOUR -1/2 CUP
• RICE FLOUR -1/2 CUP
• CORNFLOUR-1 TABLESPOON
• SODA BICARBONATE -1/4 TEASPOON
• CHILLY POWDER-  1 to 1 1/2 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Chop pudina /mint leaves coarsely.
• Roast and remove the skin  of the peanuts.
• Mix together the flours,chilly powder, salt  and  soda bicarbonate .
• Mix in the pudina,onion and peanuts.
• Sprinkle  water ,little by little and mix well.(Care should be taken to make it not too soggy)
• Heat oil in a frying pan.
• When the oil is hot drop small bits of the mixture and fry over medium heat taking care not to over brown them.
• Drain .
• Serve hot  with chutneys or tomato sauce.

PUDINA / MINT THUVAYAL

Here is a healthy flavorful Thuvayal....(a chutney meant to be mixed with rice )....

INGREDIENTS

• MINT LEAVES(pudina) -1 BUNCH
• CORIANDER LEAVES -1 SMALL BUNCH
• DRY RED CHILLIES-5-6
• GRATED COCONUT-1 CUP
• URAD DHAL-2 TABLESPOONS
• TAMARIND-1 SMALL PIECE
• OIL-1 TEASPOON
• SALT TO TASTE

METHOD

• Wash and clean the leaves (mint and coriander)
• Heat oil in a pan. Roast the dhal and red chillies.
• Add the leaves and fry lightly for 10 seconds.
• Add the coconut and salt to taste. Mix well.
• Grind in a mixie to a slightly coarse paste,adding very little water only if you need.
• Serve with hot  rice ,ghee and fried appalams.
• You can also have it with curd rice or puris, rotis ,dosas etc.

MINT AND CORIANDER PULAV

INGREDIENTS


BASMATI RICE                          - 2 CUPS
MINT LEAVES                            - 2 CUPS
CORIANDER LEAVES               - 3 CUPS
CHOPPED ONIONS                   - 1 CUP
CHOPPED TOMATOES             - 1 CUP
GREEN CHILLIES                       - 2-3
CASHEWNUTS                           - 12-14
TURMERIC POWDER                 - 1/4 TEASPOON
CUMINSEEDS                             - 1/2 TEASPOON
OIL                                               -  3 TABLESPOON
SALT TO TASTE


METHOD

1. WASH THE RICE AND SOAK IT FOR 15 MINUTES.

2.CLEAN AND WASH THE MINT AND CORIANDER LEAVES.

3.HEAT A PAN. ADD A TABLESPOON OF OIL.

4.SPLUTTER  THE CUMIN SEEDS.

5.FRY A PART OF THE ONIONS,CHOPPED TOMATOES ,CHILLIES

AND THE GREENS TILL SOFT.

6.GRIND THE GREENS-TOMATO-ONION MIXTURE WITH A LITTLE WATER.

7.ADD THE ONIONS AND THE RICE .

8. MIX THE GREENS PASTE WITH ENOUGH WATER TO MAKE 4 CUPS OF LIQUID.

9.ADD SALT TO TASTE AND COOK TILL DONE.

10.GARNISH WITH FRIED CASHEW NUTS.

11.SERVE HOT WITH RAITHA OR CHIPS.

# A very healthy dish laden with the goodness of greens.

#As a variation,you can cook the cashew nuts along with the rice without frying them.


http://erivumpuliyumm.blogspot.in/2012/02/ep-series-herbs-spicesevent.html