Pudina Rice

The Pudina leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. Mint was originally used as a medicinal herb to treat stomach ache and chest pains. To cure stomach aches, put dried mint leaves in boiling water, then, when it cools drink it. This tea is called monstranzo. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion.


Pudina is used in variety of dishes such as vegetable curries, chutneys, desserts, soups and juices. Here, I have tried out the pudina rice. Though this recipe is familiar, I have done this recipe with varying ingredients to make it much more tastier and as well to attract the kids.

Ingredients:
Basmati rice - 1 cup;
Potatoes - 2 (boiled and cut into cubes);
Peas(boiled) - 1/4 cup;
Onion - 2;
Tomato - 2(optional);
Ginger - 1/2 inch;
Grated coconut - 2 tbsp;
Cashew - 10;
Green Chillies;
Pudina - 1 bunch;
Coriander leaves - 1 small bunch;
Cardamom, cloves and briyani leaves - a few;
Lemon - 1/2;
Ghee or oil;
Salt to taste.

Preparation:

• Boil the rice with 2 cups of water and keep it separately.
• Heat a little oil in the kadai and saute the pudina leaves and ginger.
• Then grind the pudina with green chillies, cashews, coconut and a pinch of turmeric powder.
• Heat the ghee in a kadai and add all the garam masala items to it, then add the onion and saute it well.
• To it, add the grounded paste, with the boiled potatoes, peas and the tomatoes.
• Cook till the raw smell goes out and then add enough salt and the rice to it.
• Saute out the rice well till it gets well heated.
• Squeeze the lemon on top of it, mix well.
• Serve it hot with onion raida.