Instant Tomato Pudina Pachadi/Chutney

This chutney is very easy and quick to make. It can stay for 3 to 4 days if refrigerated. It can be had with rice, idli, dosa, upma etc.

INGREDIENTS
Big Tomatoes - 4
Chilli green or red (not the dried ones)  - 3 to 4
Pudina - one small cup
mustard seeds, fenugreek seeds - 1 spoon each
tamarind - a small pinch
Salt, Oil

PROCEDURE:
1. Dry roast the mustard and fenugreek seeds for around 3mins. Constantly stir so that they don't burn.
2. Grind them into fine powder once the seeds have cooled down.
3. Put 2 spoons of oil in a tava and after it is hot, add chillies and tomatoes (cut the tomatoes into 4 portions)
3. Add a pinch of salt and close the lid for the tomatoes and chillies to cook well.
4. Once the tomatoes are soft and well cooked, keep them aside to cool down.
5. Add these to the grinder, add the mustard-fenugreek powder, tamarind and salt to taste
6. Grind them well to get the tasty chutney/pachadi :)

Pudina paratha

I always love roti, I try different flavours of it so that it makes it different everyday and you never get bored of it. I always remember my mom making aloo paratha and me and my sisters trying to get different stuffing. One more flavour for the plain roti and very easy to make.

Was just trying to make some main dishes for the best homemade,mom-made avakaya ( mango pickle famous in Andhra Pradesh,India).

Ingredients:

wheat flour - 2 cups
pudina /mint leaves a bunch
salt to taste

Procedure :

Clean the pudina and make juice out of it by adding little water . In the flour add the pudina juice instead of water and some salt and knead the dough. take small sized balls and roll out into roti. place the rotis on the pan and cook till done.

Serve it with any curry or curd.

Vegetable dum biryani

Ingredients

Basmatic rice - 1 cup
onions - 2 big ones
potatoes - 2 big ones
carrots - 2 big ones
beans - 8 to 10
pudina
(you can add other vegetables like cauliflower, beet root etc.)
curd
green chillies - 3 to 4
salt to taste
turmeric
garam masala
cinnamon,clove, bay leaf, mace,
ginger-garlic paste

PROCEDURE :

Fried onions
1. Slice the onions into long pieces and shallow fry them in oil until they turn brown in color. Drain the oil and keep the onions aside.

Curry :
1. Heat oil in a pan. Add cinnamon, clove, mace, bay leaf, ginger-garlic paste.
2. Slice the potatoes, carrots into cubes. Make a cut to the green chillies in the middle (vertically)
3. Add the green chillies, potatoes, carrots,salt and let them cook for 2 mins
4. Add sliced beans and let it cook for 5 mins
5. Add pudina leaves, salt (if required), garam masala, turmeric (pinch) and curd (4 tsp).
6. Let it cook until the curd mixes with the vegetables and solidifies. Keep the mixture aside

Rice :
1.Soak the basmati rice at for half an hour
2. Add 2 to 3 cups of water to a pan and once the water boils, add cinnamom, bay leaf, mace, clove and some pudina leaves
3. Now add the soaked rice and cook on low flame. Cook until the rice is almost cooked

Final mix :
1. Take a heavy bottom vessel or a pan and add the curry in it.
2. Now drain water from the almost cooked rice and place the rice on the curry.
3. Now add the onions and close the lid. Let it cook on low flame for 5 mins until the rice is completely cooked.
4. Mix the curry with the rice and delicious vegetable dum biryani is ready to eat :)

Hariyali pulav

Ingredients:

pudina/ mint leaves - 1/2 bunch
Spinach - 1 bunch
coriander leaves/parsley - 1/2 bunch
onion - 2
green chillies - 3-4
rice - 2 cups
water - 4 cups
ghee - 1tbspn
oil- 1 tbspn
cashewnuts - 5