Pudina (Mint Rice) sadam

Pudina (Mint Rice) sadam
Health tips:- Pudina digest the food and also can simulate hunger. If used regularly it will improve the health. Rich in calcium, iron, vitamins,folic acid,etc.Removes bad odour from mouth. Consume pudina tea by adding pudina leaf to boiling water or to tea. The leaf can be dried or freshly added

Ingredients:-
Pudina leaves - 2 cup (clean and drain the water)
Coriander leaves - ½ cup
Green chili - 1 or 2 (you can add according to your spice level)
Roasted urad dhal - 2 tbsp
Mustard - ¼ tsp
Urad dhal - 2 tsp
Sesame oil - 2 tsp
Tamarind - ¼ tsp
Salt to taste
Water - required amount
Rice - cook 1 cup of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed/broken.
Roasted cashew nuts - 6

Preparation method:-
Roast 2 tsp of urad dhal in 1 tsp of oil. Coarsely grind and keep.
Fry pudina, green chili in little oil (it will become very less).
In a mixer add pudina, coriander leaves, chili, roasted urad dhal,tamarind paste, salt and little water (Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown.
Add mint paste to rice and mix well. Finally add the roasted cashew and serve with potato chips.

Kathirikai kothamalli thogayal (Brinjal & Coriander chutney)

Kathirikai kothamalli thogayal (Brinjal & Coriander chutney)

Ingredients:-
Brinjal - chopped 150 gms
Green chili - 2 or 3
Tamarind paste - ½ tsp
Coriander leaves - chopped 1 cup
Salt - to taste
Sesame oil - 4 tbsp
Water - little to sprinkle
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp

Preparation method:-
Fry the brinjal & green chili with oil and salt in a tawa. Sprinkle little water to cook.
In a mixer add the cooked brinjal, tamarind paste & coriander leaves. Grind to paste using whipper button.
In a tawa add oil, mustard, urad dhal and roast till dhal is golden brown.
Add this to kathirikai thogayal / chutney. You can take this spicy brinjal thogayal with idli, dosa or along with plain rice and sesame oil

Plantain roast (method 2)

Plantain (vazhakai) roast - preparation time 15 to 20 mins
Instead of taking vazhakai as poriyal you can try out this roast. It will be dark brown in colour when roasted. My husband like it when it start turning out slightly black in some places. It will be over even before you start your lunch because people might come and grab it in kitchen while you are cooking. Kids will love it

Ingredients:-
Plantain - 1 chopped to ½ inch circle
Turmeric - ¼ tsp
Chili powder - 1 tbsp
Saunf (Fennel seed) - ½ tsp (coarsely grounded)
Salt to taste
Garlic - 4 to 5 pods
Ginger - 1 inch piece


Preparation method:-
Crush Saunf, garlic & ginger coarsely. Mix the chili powder, crushed saunf, garlic, ginger, turmeric with the plantain. Let this marinate for 20 mins. Add salt before you start cooking in tawa
Heat tawa and put some oil in it. Place the coated plantain and roast. Turn and roast till both sides become golden brown and bit crispy.