Puddina Rice

I got an applause from my darlzz for Puddina Rice๐Ÿ˜. So I decided to share it here.

Ingredients:
Boiled Rice
Oil for frying
Mustard and kadalai Dall (or else ghee fried cashew nuts)
One sliced onion
One sliced tomato (optional)
Ginger -garlic paste
Briyani Massala - 2 tablespoon
Turmeric powder - 1 teaspoon (it extracts the mosture of puddina)
Salt - as needed
One tumbler water
One pinch asafoetida for good smell.

For grinding:
Puddina (mint) chopped and required  as much as you desired to get the flavour.
Coriander leaves - three to four strands.
Coconut slices - three to five is enough.
Malli thool - one tablespoon.
Green chillies - either one or two.
*So first step is to grind the ingredients given for grinding in a mixer to form a paste.
*Next, take a pan and heat the oil. Add mustard, Dall, ginger garlic paste, sliced onion and tomatoes. Fry till it cooks down well.
*Our last step is to add the grinded puddina mixture paste, turmeric powder briyani massala and salt and mix it well. Then pour water and let it to boil for five  minutes and sprinkle a pinch of asafoetida.
*Final touch is to mix the just made puddina gravy with warm boiled rice and pack it up for lunch ๐Ÿ˜œ. It goes well with potato fries and vadagam.

P.s : As am not an early riser variety rice would be saver on hands.

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