Mint rice - Pudhina rice

preparation time : 10 mins

Cook time : 15-20 mins

Ingredients needed : 

Rice - 1 cup

Mint leaves - 1 cup tightly packed

Onion - 1

Green chilli - 2- 3

Ginger - 1 inch piece
Garlic cloves - 3

For seasoning :

Oil

Mustard seeds

White sesame seeds ( optional )

Curry leaves

For Garnishing :

Cashews

Method :

1. Pressure cook the rice in the ratio of 1:2 for 3 whistles .
2. Wash mint leaves and grind it to a fine paste along with onion, green chilli, ginger and garlic cloves adding very less water.
3. Heat oil in a pan, add sesame seeds, mustard seeds once it sputters, add curry leaves, add the ground paste and saute till the raw flavor of mint leaves goes .
4. Add the cooked rice and salt . Mix gently until each grain is evenly coated with pudhina paste. Cook for 2- 3 minutes and turn off the flame.
5. Garnish with roasted cashew nuts and fresh mint leaves .

Serve it with onion raita, papad and potato chips .

Tips :

• You can also use leftover rice in this recipe .
• Cook till raw flavor of mint leaf goes .
• Sesame seeds gives a cruncy taste while eating .
• Instead of mustard seeds, curry leaves you can add whole spices like bay leaf, cloves. 

Serving size : 2- 3

Oma - karam or Ajwain thuvaiyal

preparation time : 5 mins
Cook time : 10- 15 mins

Ajwain or carom seeds tastes heaven with hot steamed rice . My mil prepared this dish during my pregnancy and lactation period . It helps to improve digestion and maintains blood circulation. Ajwain also has good healing process. Try out this healthy diet and enjoy !!!

Ingredients needed :

Ajwain/ omam - 1 1/2 tsp

Channa dal / kadalai paruppu - 2 tsp

Urad dal - 2 tsp

Onion - 1 ( medium sized )

Red chillies - 3

Garlic cloves - 3

Curry leaves - few

Tamarind - small goose-berry sized

Jaggery - a pinch 

Salt

For seasoning :

Oil

Mustard seeds

Curry leaves

Method :

1. Heat oil in a pan and add Ajwain / omam saute for a minute.
2. Then add channa dal, urad dal wait till it turns slightly golden brown.
3. Add roughly chopped onions saute till it becomes translucent, then add red chillies, garlic cloves, tamarind, curry leaves, needed salt and switch off the flame.
4. Allow it to cool and grind it all together in a mixer. Add some water and grind into a fine paste. At last add jaggery and mix it well in a bowl.
5. Heat oil in a pan season the ingredients given below and pour it to the Oma - karam.

Serve Oma- karam with hot steamed rice or some times I used to have with idly or dosa.

Tips :

• Too much of Ajwain adds bitterness to the recipe. just saute for a minute to avoid burnt. Careful in handling with ajwain.
• If you prefer can add 2tbsp of grated coconut .( saute and grind along with all other ingredients )
• A pinch of jaggery enhances a fabulous taste to the Oma- karam.

Serving size : 2