PUDINA RICE...

RECIPE: PUDINA RICE

Now for some rice with a zing of mint to change the tastebuds after all the sweets and savouries.

INGR:

Cooked rice         a bowl (4 servings)
pudina                 a big bunch 
onion                   1
tomato                 1
ginger                  1/2 "
garlic                   4 - 5 pods
green chillies      4
coconut dices     1 tbsp
lemon                   half
cumin                   2 tsp
cumin pd              1 tsp
pepper pd             1/2 tsp
turmeric pd          1/4 tsp
sambhar pd          1 tsp  
fenugreek             1/4 tsp
hing                      a big pinch
mustard                1 tsp
urad dal                1 tsp
channa dal           1 tsp
cashew/peanuts   1 tbsp
sugar                    1/4 tsp
salt to taste
sesame oil          2 tbsp
ghee                    1 tbsp

Method:

1. Cool cooked rice (preferably basmati or any other raw rice will do)
2. Coat with 1/2 tbsp of sesame oil (to separate rice grains).Set aside.
3. Chop pudina leaves finely . Chop onion, tomatoes, gr chillies. Crush ginger & garlic.
4. Heat 1/2 tbsp oil in a pan and put in fenugreek, cumin seeds, crushed ginger garlic; add onions and saute
5. When pink, add tomatoes, green chillies and pudina. Toss for 2 mts. add coconut pcs.
6. Remove and cool.  On cooling grind this to a fine paste with little water. Keep aside.
7. Now heat rest of the oil and ghee in a pan for the tadka.
8. Put in mustard, urad daal, channa dal and fry; add cashew/peanuts fry to golden.
9. Add the pudina paste and mix well. 
10. Put in salt to taste,sugar, cumin pd, pepper pd, sambhar pd and turmeric.
11. Let this mix cook for 5 - 6 mts .  Add little water if necessary.
12. When oil starts oozing out at the sides, add lemon juice and remove from heat.
13. Coat the rice with this mix in 2-3 batches so that it gets smeared thoroughly.
14. Check for salt and mix as per your taste (some like it strong; others mild)
15. If needed warm ghee or sesame oil can be added at this stage.
16. Serve with papad and onion raitha.

Note: 

1. See to it that rice is cooked 3/4ths and on cooling the grains are separate. 
2. In a similar way dhania patti can be used and coriander rice made.