Idli sambhar

i hated idli when i was at school.

Donno the reason but these days i like to have it.you'll need lot of patience to make it but if you have the batter ready its very quick.
You'll need for the Batter
1 Cup Urad dal whole
2 Cups Idli rava
1 tsp Methi seeds/Menthulu
Soak whole urad dal and methi seeds for 4 hours with minimum water and grind it well in a mixie use as little water as you can to grind it.Key factor for fluffy idli is the grinding.Grind it till you see small air bubbles.If you feel the idli rava is coarse you can grind it for 3 secs are so.
Place this batter in a container.Make sure there is enough empty space available as the batter will double.Place this in a warm place the batter should double in 12 hours.You'll notice air bubbles when it ferments.Add salt and mix slowly that the air bubbles donot burst.
Grease Idli stand with Ghee or oil and pour the batter in each of the pits.
In a pressure cooker add 1 big glass of water and palce the idli stand and steam for 15 minutes.You'll know its done when you can smell lightly the idli.
will post the sambhar recipie soon

Ponganalu

Sending this recipie to my dear friend Hari whos is hosting an event on Andhra cuisine

This is one of my fav breakfast.You'll need a special skillet for it.Prestige has a good nonstick pan for this.You can buy it at prestige online Here goes the recipie.

Dosa batter or Idli Batter

Onions finely choppeed

Green Chillies Finely Chopped

pinch of Baking soda

Soaked channadal fistfull

Mix all the ingredients together and add 2 drops of oil in the pits of the skilet.Pour the batter into the pits.Cook on low flame for 5 minutes and cover with a lid.After this turn the ponganulu with backside of the spoon and cook for a minute.Ponganalu is ready serve hot with ground nut chutney.

Sujii Upma

Ingredients

2 Cup Sujii/Semolina

2 Green Chillies

1 small tomato

1 onion

1' Ginger grated or 1 tsp Ginger paste

for seasoning

Urad dal

Channa Dal

Mustard seeds

Cumin Seeds

Curry Leaves

Roast sooji witha 1 tbsp oil and keep aside.Heat 1 tbsp Oil in a wok and add the seasoning.Saute onions till soft and add the tomato.Add the sujii and mix well with the seasoning.Then add 4 cups hot water with salt and mix well without any lumps.If you would like it a little loose you can add an additional cup of water.Cook for 5 minutes on medium flame.You can have it with any pickle.

For a healthier Upma you can substitute onions with cabbage and carrot.

Masala Vada

Ingredients

2 Cups Channa Dal

1 Tbsp Rice Uncooked

1 Tbsp Besan/Gram flour(optional)

Green Chillies finely chopped

2 Tsp Ginger paste

1 Cup Onions finely Chopped

Coriander finely chopped

curry leaves

Soak Channa Dal and Rice for 3 hours and grind into a coarse paste(keep a hand full separately) with minimum water.Mix all the ingredients together.You can add besan to add strength to the vada to hold all the ingredients together.Heat oil in a wok when hot turn to medium heat and drop the vadas slowly in the pan and deep fry.The vadas will take around 5 minutes to fry initially.Fry until golden brown and serve immediately to preserve the crunchiness.

For the vadas to consume less oil fry them immediately after preparing the mixture.

Mirapakaya Bajji-Mirchi Bajji

Mirchi Just out from the pan

This is one of my all time fav snack.I like them only in the bandis and not in restaurants.

Here goes the recipie.

For the batter

Mirchis

1 Cup Besan/Gram Flour/Senaga Pindi

1 tbsp Corn flour

1 tsp Ajwain or Vaamu

Pinch of Baking Soda

Salt to Taste

For the stuffing

1 Tbsp Cumin Seeds

1 Tbsp Coriander seeds(Dhania) or Powder

1 tsp Sesame Seeds Powder

Cocunut Powder

Tamarind Juice

Wear Gloves and slit the Green Chillies lengthwise(dont slit completely the stem should be intact so that the stuffing doesnt come out) and deseed them.Keep the stuffing inside.Mix besan cornflour salt(acc to taste) with water and no lumps.Be carefull in adding water the mirchi should be able to hold the batter.Add baking soda.Heat a deep bottom vessel with oil for deep frying.Dip the mirchis in the batter.When the oil is hot turn to medium heat and drop slowly the mircis in oil.Transfer to a kitchen towel when golden brown.To check salt levels drop lil batter in oil and taste add accordingly.If you have left over batter slice potatoes thinly like the chips and dip in batter and deep fry.

Banana Fry-Aratikaya Vepudu

Raw banana was never made by mom.They used to make this in our hostel then on its one of my fav veggies.Visited a cousin lastweek and got the recipie from her cookbook and immediately jotted it down.Last week i bought a veggie motungi thinkin it was banana but forgot it in another grocery shop.I realised only yesterday that raw banana is different.Now i feel good that i forgot the veggie.

You'll need

3 Raw Banana

For the paste

1 Tbsp Cocunut Powder

1 tbsp Dhania Powder

1/2 Tbsp Jeera

3 green chillies

2 tsp Ginger garlic paste

1 Onion

2 Cloves

Peel the bananas and slice them thinly like the banana chips.Boil them in salt water for 5 minutes and drain the water and microwave it.(this way u'll consume lesser oil and faster cooking).Meantime heat oil in a flat pan and add Turmeric, paste and saute.Add the banana and mix well till the banana is cooked well .If you have the groundnut spice powder you can add that tastes yummy.Eat along with rasam.I made menthi pappu,rasam and banana fry yesterday for dinner.

Uggani

Uggani is mainly eaten in Kadapa,Ananntapur and Kurnool districts for Breakfast.Only in Anantapur district its eaten along with mirchi bajji.My husband said he would eat uggani only if mirchi bajji is there,so finally made mirchi bajji also.

7 Cups Puffed Rice,Borugulu or murmura

1 Onion Cut finely lengthwise and then halved

1 small Tomato chopped finely

3 Green Chillies grinded into a coarse paste

Mustard Seeds

Cumin Seeds

Curry Leaves

1/2 tbsp Lime Juice

1 tbsp Chickpeas powder(roasted and powdered)

Soak the puffed rice in water for 5 minutes athen squeeze the water out and transfer to a collander .Be carefull in squeezing it should not become a paste.Heat 1 tbsp oil in a deep botom skillet and add mustard seeds,cumin seeds,turmeric,Curry Leaves.Saute onions till pinkish and add the green chillie paste and tomatoes.Add the puffed rice and mix well so that this mixture is yellow now.Switch of the stove and add the chickpeas powder and lime juice and mix well.Garnish with Mirchi bajji and enjoy.

Sending it for the Andhra cuisine event hosted by hari

Curd Rice

Very easy to make and tasty.

Curd

Rice

Milk

Roasted Cashews

For seasoning

Urad Dal

Channa Dal

Red Chillies

Curry Leaves

Mustard Seeds

While cooking rice add an additional 1/4th glass of water.Mix Curd and rice well with little milk .Heat oil in a wok add all the seasoning ingredients.If you have made this well in advance before serving add a little milk.Add Cashews and salt to taste.

Jhangri

Many people where suprised when i told them i made jhangri.May be even if someone would've told me i would feel the same.I always had a feeling it was very tough to make.If you are not very particular on the shape and happy if it tastes good you should surely give a try.Mine tasted yummy but the shapes were very bad.

1 Cup Urad Dal(Udhi pappu) without skin

1 Tbsp Rice

2 Saffron strands or a pinch of orange food colour

Sugar Syrup

Plastic cover

Soak urad dal and rice for atleast 3 hours.Grind them into a paste with minimum water(If you put this in a cover you should be able to make some shapes easily).Add the food colour or safrron to little water and mix with the paste.Transfer the paste to a plastic bag witha small hole.For the syrup take a deep bottom vessel and boil water and add sugar and keep mixing.Concentrate of the sugar depends on how sweet you would like it.

Now heat oil in a deep bottom vessel.On medium heat start making circles and small rounds around the circles and make a circle again on top.Soak the jhangris in the syrup till it has absorbed enough syrup.Jhangri is ready.

Chivda

I love this snack it feels very light in the tummy.This is not made at our home but got a chance to taste it in my inter hostel days.Very fast and easy to make.

It'll take you 15 minutes to make

You'll need

• 3 cups Thin Poha
• 1 tbsp Groundnuts
• 1 tbsp Channa Dal
• 2 Green Chillies
• A pinch of Tumeric
• 5 Curry Leaves
• 1 tsp Mustard Seeds
• 1/2 tsp Sugar Crystals

Heat oil in a wok and fry the channa dal and groundnuts and keep aside.Grind Green chillies in a very coarse paste may be grind it for just 5 seconds.Add 1 tbsp oil in a wok and add curry leaves green chillies,Turmeric.Add the rest of the ingredients and mix well.Add salt to taste.

Dosa Batter

I did not like the ready made ones they sell here in the indian stores, so called up so many people and got each ones version and finally made it.
1 Cup Urad Dal or Udhi pappu(without the husk)
3 Cups Sona Masuri Rice (Uncooked,any variety except basmati)
1 tbsp Fenugreek Seeds(helps in fermentation)
1 Cup Cooked Rice or Murmura or Puffed Rice

Soak urad dal,Unccoked Rice,Fenugreek Seeds overnight or for atleast 8 hours.Grind all the ingredients with minimum water.Transfer the batter into a vessel and make sure its half empty, as the quantity will increase.Cover with a cloth and keep it in a place where there is enough sunlight.If you live in a place which is very cold, place it in the oven.Some frens advised me to preheat it i was afraid the taste will change so just placed it in the oven.The quantity will double in 12 hours.You can refrigerate this batter and use it for a week.

Sunni Undalu

This sweet is very good for health.It gives you lot of strength.Good to eat one everyday.Its very simple and fast to make.It took me around 30 mins to make it.

Ingredients

1 Cup Urad Dal(Minapappu or Udhi pappu)

1 Cup Sugar

3/4th Cup Ghee.

Actually all the above ratio depends on your taste.If you dont like it to be sweet you can decrease.

Dry roast the urad dal till golden brown on low flame.Be carefull that you should not burn it else it will not be tasty.Actual taste comes from how you roast the urad dal.When you are done keep aside and let it cool.Meantime grind sugar into a powder and put it on a wide mouthed vessel.Grind the roasted urad dal to a powder and mix well.Add ghee and make it into round balls.Ghee will help in holding the dal and sugar together.

1 Cup(rice cup) Urad dal makes 6 sunni undalu.You can increase the quantity accordingly.

Chicken Curry

This is my first non veg dish.I always had an aversion to cleaning the non veg.But finally made it today.It came out very well.I am sure you can try this.

Ingredients

1 Baby Chicken

3 medium Onions

Coriander

2 Green Chillies

2 Tsp Grated cocunut Cocunut

Grind below spices with mortar and pestle

1/2 Inch Cinammon Stick

2 Cardomoms

2 Clove

Marination

1/2 tsp Jeera Powder

2 tsp Ginger garlic paste

2 tsp Garam Masala

2 tsp Dhania Powder

1 Tsp Lemon

Red Chillie Powder

Soak the chicken in Water and add Turmeric and Lemon and clean well.For marination add all the marination ingredients and mix well and keep aside.Meantime Grind Onions,green chillies,cocunut and Coriander into a coarse paste.Saute this paste,1 tsp ginger garlic paste till it becomes light brown.Add the Chicken pieces with the remaining contents and mix well.Cook on low flame for 5 minutes.You can add spices,chillie powder,Garam Masala depending on your taste.Add 1 1/2 cups water and mix well in regular intervals for 10 minutes.Add salt to taste.

Aloo Tikki

Ingredients

3 Potato(Boiled and Mashed)

1 Cup Peas(Boiled or Frozen)

2 Slices Bread

Lemon Juice

Garam Masala

Oil for shallow frying

Chillie Powder

Jeera Powder

Green Chillies

Preparation

Heat 1 tsp oil in a wok and fry the bread so that its a little hard and grind it.Grind Green Chillies and Peas to a little Coarse Level.Mix potatoes,Chillies and peas paste,Jeera powder,Chillies Powder,Garam Masala,Lime Juice,bread Powder(Keep half of it aside too),Salt to taste.

Make the paste into a small ball and flatten them in the shape of cutlet and place it on bread powder and shallow fry till golden brown.

Masala Papad

Thursday we usually have only fruits in the night so i decided to make some snacks in the evening.I made Masala Papad and Carrot Kheer

Ingredients
Papad
Onions ,Tomatoes finely chopped(chop them as small as you can)
Sev
Salt
Chillie Powder/Green Chillies finely Chopped

Garam Masala a Pinch
Lime Juice
Preparation.
Mix the tomatoes(While chopping remove the pulp ),Onions,Salt,Chillie Powder,Garam Masala,Lime Juice and Keep aside for 5 mins.Apply a lil oil on the papad on both sides.Microwave the papad for 30 s and reverse the papad and microwave for 30 s.If you are worried abt tht oil.you can place a tissue on the plate and place the papad and microwave.Spread the Mixture on the Papad and spread evenly and then add Sev.Serve immediately.

Carrot Kheer

Yesterday i made carrot curry and it took me an hour trying to reduce the sweetness.Finally i couldn't succeed,i wanted to take the sweetness to my advantage so thought of making carrot kheer from Priyas blog.I made a small change by substituting sugar with honey to make it healthier.
Ingredients

• Carrots chopped
  Cardamom Powder
• Milk
• Honey

Microwave/Boil the carrots in Milk.Grind the carrots into a Paste.Add paste,Cardamom powder,Honey to boiling milk and mix well.Serve Cool.The quantities depend on how concentrated you like each of the ingredients.

Aloo Kurma

Ingredients

• 4 Medium Potatoes Boiled and Cut into cubes
• 2 Finely Chopped Tomatoes
• 1 Big Finely Chopped Onion
• 2 Tsp Dhania Powder
• 1 Tsp Garam Masala
• 2 Tsp Grated cocunut
• 1 Tsp Ginger Garlic Paste
• Chillie Powder
• 2 Cardomams

Preparation

Heat Oil in a wok and Saute Onions until golden Brown.Add ginger Garlic Paste,Grated Cocunut and fry for a minute.Add Tomatoes and cook till the tomatoes are mushy.Add Red Chillie Powder, Garam Masala,Dhania powder,Turmeric and cook for 2 minutes.

Add the Boiled Potatoes and mix all the contents well.Add 2 Cups Water,Elaichi ,Salt to taste and cook covered till you get the desired consistency.Garnish with Coriander.You can have it with Nimakayi Pulihora.

Semiya payasam

Ingredients

• 2 Measures Vermicelli(Semiya)
• 12 Measures Milk
• 1/2 Measure Sugar
• Ghee
• Cashew Nuts and Raisins
• Elaichi

Preparation

Roast Cashew Nuts and Vermicelli in Ghee till light brown.Boil Milk and keep stirring and add Elaichi,Sugar,Vermicelli and mix well.Make sure there are no lumps of Vermicelli and its cooked..You can add more sugar depends on how sweet you would like it to taste.Garnish with Cashews and Raisins.

Serve Hot or Cold.If you are serving Cold add a little cold milk and mix well.

Nimmakayi Pulihora

Ingredients

• 2 Cups Cooked Rice
• 2 Tsp channa Dal
• 2 Tsp Urad Dal
• 1 Tsp Cumin Seeds
• 1 Tsp Mustard Seeds
• 4 Tsp Ground Nuts
• 2 Tsp Turmeric
• 4 Green Chillies
• 2 Red Chillies
• Curry Leaves
• Coriander
• 2 Lemon
• 3 tsp Oil

Preparation

Add 1 tsp Oil and fry the ground nuts and keep aside.Heat Oil in a wok and add Cumin Seeds,Mustard Seeds,Curry Leaves,Urad Dal,Channa Dal,Red Chillies and mix well.Then add the ground Nuts ,Green Chillies,Turmeric and mix well.

When you cook the rice you can add a little Ghee so that the Rice is not sticky.Meantime Cool the Cooked Rice in Wide Mouthed Vessel and add the Mixture and mix well.Add Lemon Juice and Salt to taste.Make sure the seasoning is evenly spread on the Rice.You can have it with Aloo Kurma.Very Easy and fast to make.

I never knew cooking was so easy :).

Vinayaka Chavithi

Vinayaka Chavithi subhakankshalu

The festive atmosphere in pune is truly electrical and one can see long queues and people visiting different mandals to see various idols and amazing decoration and lighting extravaganza.

Also this is my first festival after i got married.I prepared Semiya Payasam,Nimmakayi Pulihora,Aloo Kurma,Pappu,Rasam.For a starter in Cooking it was a great achievement.

MealMaker/Nuggets Curry

Ingredients

• 100 gms Mealmaker
• 2 Medium Sized Potato
• 3 Tomatoes finely chopped
• 2 Onions finely chopped
• 2 tsp Ginger garlic paste
• Turmeric
• Red Chillie Powder
• 2 tsp Garam Masala
• 2 tsp Dhania Powder

Preparation

Soak the mealmakers in boiling water and keep aside for 30 mins.Squeeze the water out from the mealmakers and fry in a pan with little oil and add turmeric and mix well so that all the water is evaporated.

In a pressure cooker splutter mustard seeds,cumin seeds.Saute onions till they are soft and add ginger garlic paste,Turmeric and mix well.Add Tomatoes(you can also use tomato puree) and cook till they become nearly a paste.Its the tomatoes which actually add to the gravy.Add Dhania Powder and Gharam masala.

Add potatoes(cut into medium size) and the meal maker and mix well and add water(i used the same water i squezed out initially from the meal maker i felt all the nutrients will go away) till the contents are submerged .Pressure cook for 6 whistles.

When the pressure is down cook on medium flame till your desired consistency.If you feel the gravy is too less you can add some curd,Chillie powder,Dhania powder.Mix well and cook for 5 mins.Add Salt to taste.

I made it with Peas Pulao .You can also have it with Roti.

Aloo Muttar Curry

Ingredients:

• Potatoes
• Peas
• Carrots
• Tomatoes
• Grated Cocunut
• Onions
• Chillie Powder
• Turmeric
• Cumin Seeds
• Mustard Seeds
• Ginger Garlic Paste

Preparation

Heat Oil in a wok and splutter Cumin seeds,Mustard Seeds.Saute onions till they are soft and add grated Cocunut,ginger garlic paste and mix well till the raw smell of the cocunut goes(If you have a mixie you can mix onions,ginger garlic,Onions into a paste and fry).Add Turmeric ,Potatoes,Peas,Carrot,Tomatoes and Chillie Powder and Mix well.

Pour water till all the vegetables are under water and pressure cook.

When Cool heat on a stove and add a little gharam masala powder and cook on low flame till how concentrated you want the gravy to be.Add Salt to Taste.Gravy of the curry depends on the onions and cocunut paste.

Palak Dal

Ingredients

• Palak
• Garlic
• Toor Dal
• Tamarind
• Green Chillies
• Turmeric
• Onions
• Cumin Seeds
• Curry Leaves
  

Preparation

Pressure Cook Dal,Palak,Chillies,Turmeric,Garlic,Onions(Keep some aside for Tadka).When it cools mix well.Heat oil in a wok and add cumin seeds,Curry Leaves.Saute onions till soft and add the Palak dal and a little tamarind juice and cook for 5 minutes.Add Salt to taste.Palak Dal is ready.

Potato/Aloo Fry

Ingredients

• 3 Potatoes
• 1 Onions
• Curry Leaves
• Cumin Seeds
• 2 pieces Finely chopped Garlic
• Red chillie Powder
• Turmeric

Preparation
Boil Potatoes and make sure they dont become too soft.Heat oil in a wok and splutter Cumin Seeds,Mustard Seeds and Curry Leaves .Saute Onions,Garlic till they become soft and add turmeric,chillie Powder.Add the potatoes and fry well till they become a little crispy.Add Salt to taste.Another option is you can cut the potatoes into small pieces and add them directly and Deep Fry.I made this along with Palak Dal and Rice.

Beetroot Fry

Ingredients

• 2 Cups Grated Beetroot
• 1/4 Cup Grated Cocunut
• 2 Onions
• 4 Green Chillies
• 2 teaspoons Channa Dal
• Turmeric
• Curry Leaves
• Cumin Seeds
• Mustard seeds

Preparation

Soak Channa dal in water for 5 minutes and drain the water.Heat oil in a wok and splutter channa Dal,cumin seeds,Mustard Seeds and Curry Leaves.Saute finely chopped onions and chillies till golden brown.Add Turmeric,Grated cocunut, to the onions and mix well and add the grated beetroot and mix well.Cover the pan witha lid and cook till the beetroot leaves its raw smell.Serve with hot Rotis.Its very healthy and feels very light in the stomach at night.You may need to add more chillies depending on your spice level.Beetroot will need a lil more chillies than the normal vegetables as the beetroot gives a sweet taste.

Egg Curry

Ingredients

• Boiled Eggs
• Finely Chopped Onions
• Finely chopped Tomatoes
• Cumin Seeds
• Mustard Seeds
• Turmeric
• Dhania Powder
• Curry Leaves

Method of Preparation

Heat Oil in a wok add Mustard Seeds,Cumin Seeds and Curry Leaves.Saute finely Chopped onions until they turn Golden Brown.Add Tomatoes and mix well untill the tomatoes become nearly a paste.Add Dhania powder.Cut the boiled Eggs into small pieces make sure the yellow does not seperate from the white.Add it to the onion tomatoes mixture.You can serve it with Rotis or Chapatis.

Cabbage with Moong Dal

Ingredients

• Finely chopped Cabbage
• Moong Dal or Pesara pappu
• Turmeric
• Mustard Seeds
• Cumin Seeds
• Green chillies
• Finely chopped Onions
• Dhania Powder

Method of Preparation

Soak the chopped cabbage and Moong Dal in water separately.Heat Oil in a wok add cumin seeds,Mustard seeds and wait for them to splutter.Add Curry leaves,Onions,Green Chillies,Turmeric.Saute until the onions to turn Golden Brown.Meantime microwave the Moong Dal with little water or heat it on a pan without oil for 2 minutes.

Drain the water from the cabbage and add to the onions and mix well.You can pressure cook it till you get one whistle or cook it in a pan and close it for 5-8 minutes.Add the moong Dal and Dhania Powder to the cabbage and cook for 4-5 minutes.Add salt to taste.You can have it with rotis.I liked this curry as it had no masala and very light to eat in the night especially.

My Style Egg Fried Rice

Ingredients

• Onions
• Capsicum
• Pepper
• Eggs
• Salt to Taste
• Rice

Preparation

Heat Oil in a wok.Saute Onions until they turn golden Brown.Add Eggs to the wok.Make sure you dont over mix the Eggs with onions.Add Capsicum and mix well untilll the capsicum becomes soft.Add Rice and mix well.Then add ground Pepper and salt to taste.You can add Soya Sauce,Chilli Sauce Vinegar also if you like.

Jeera Rice

Ingredients

• Cooked Rice


• Jeera


• Mustard Seeds


• Onions


• Green Chillies


• Urad Dal


• Oil or Ghee (Use Ghee for a better flavour)


• Curry Leaves

Preparation

Heat Oil or ghee(I used Ghee) in a wok.Saute Mustard Seeds,Lots of Cumin Seeds,Curry Leaves,Urad dal and then Add finely chopped Onions and Green Chillies.Saute until the onions turn light Brown.

Add Rice and salt to taste.Mix well in the Wok.Your Jeera Rice is ready.

Good Combi for Jeera Rice for Lunch is any spicy Gravy Vegatable else you can just have it with karvepaku podi.

Poha

Ingredients

• Poha
• Mustard Seeds
• Ground Nuts
• Onions
• Potato
• Green Chillies
• Turmeric
• Lemon

Preparation

Heat oil in a wok.Splutter Cumin Seeds,Mustard Seeds.Saute finely chopped onins,Chillies,potatotes and Turmeric untill you get a smell similar to potato fry.
Sprinkle water on the Poha and make sure it should not become too wet.Add Poha and mix well carefully as it should not become a paste.Poha should not loose its shape.

Switch off the Stove and add Lime Juice and Mix well.Always add Lime when the flame is flame is not hot else it will turn out sour.

You can garnish with Groundnuts and Sev.

If you are not very experinced in cookin dont buy the Premium Poha as its too thin and there is chance of it becoming a Paste.

Pudina Rice

Ingredients

• Cooked Rice
• Pudina (Mint) Leaves
• Fresh Cocunut Chopped
• Green Chillies
• Ground Nuts Powdered
• Oil
• Finely Chopped Onions
• Cumin Seeds
• Urad Dal
• Spices
• Ginger Garlic Paste
• Cashews and Coriander To Garnish

Method of Preparation :

Grind mint leaves, coconut, green chillies, Ground Nuts,ginger garlic paste till it blends to fine consistency without adding any water.

Take Oil in a wok and heat on medium flame.Add spices,Cumin Seeds,Urad dal and Onions.After the Onions turn Golden Brown add the paste of Mint leaves.Fry until the paste changes to a different green shade.Another tip is the mint leaves should not smell raw.

Mix this paste evenly on Cooked Rice.Add adequate salt to Pudina Rice.You can garnish with Cashews and Coriander

A good Combi for Pudina Rice is Raita with Cucumber and Carrots grated.