PUDHINA BATH

The other day,I was browsing through a write-up on mint leaves/pudhina. I was really amazed to discover innumerable health benefits of mint.It is used in treating various health ailments: cough,cold,asthma,dental problems and congestion.It is adopted in aroma therapy as it relieves stress and induces sleep.The aromatic flavour of the mint leaves enhances the taste of any dish.I have made this rice dish, many number of times but never got an opportunity to put down the recipe on this blog.If prefer pudhina pulao,then you can  incorporate any number of veggies.

 

 

 

   

 INGREDIENTS TO GRIND :

 

 MINT LEAVES- 1 CUP

CHOPPED CORIANDER LEAVES- 1/2 CUP

CINNAMON- 1

CLOVES-3

GARLIC CLOVES- 5 NOS

GINGER- 1/2 INCH

 

GREEN CHILLIES- 2 NOS

PEPPERCORNS- 1/4 TSP

FENNEL SEEDS- 3/4 TSP

 

FOR SEASONING :

 

OIL- 2 TBSP

 

CUMIN SEEDS- 1 TSP

OTHER INGREDIENTS

BASMATI RICE- 1 1/2 CUPS

WATER- 3 CUPS

 

ONIONS- 2 NOS

SALT TO TASTE

 

 PROCEDURE : 

 

1. Was,rinse and soak rice in 3 cups of water and keep it aside for 30 minutes. I always follow this method as it ensures fluffy consistency and also prevents the grains from breaking,when cooked.

 

2. Grind all the ingredients cited in the column to fine paste using little water. Add 1/2 tsp of sugar with this paste and mix well. This helps to retain the bright green hue.

 

3. Heat oil in a pan and splutter cumin seeds. Add chopped onions,salt and saute till it turns translucent.

 

4. Now pour the paste over the sauteed onions and fry till the raw smell evades completely.

5.In a pressure cooker,transfer soaked rice,salt,drop of oil and cook without lid till it is three fourth cooked.Since salt is already added while frying paste,you have to keep note of the same and add it judiciously.

6.When the rice is three fourth cooked,add the paste and gently mix it. Now close the cooker lid and cook for 2 whistles and switch off.

7.After twenty minutes,open the cooker lid and mix the rice. Serve with fryums,chips/appalams.