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Mint Pulao / Mint Rice Recipe

The last one week, these kind of variety rice dishes is what I prepared for DH's lunch box- mission to clean the refrigerator completely, before hitting the supermarket ;) and Yay!!! I survived and also my blog ;)

2 1/4 cup White basmathi rice( check notes)
1/4 cup chopped mint leaves
1 medium size onion finely chopped
1 to 2 green chillies slit lengthwise
2 bay leaves
1 cinnamon stick(used the roll)
1 tsp shah jeera
few curry leaves
few broken cashews
3 to 4 tbsp Oil + few drops of oil to fry the cashews
Salt(as per taste)
1 tsp ghee(optional)
To grind into a fine paste (When ground, the mixture should be 1/2 a cup)
1 1/2 cup mint leaves
4 to 5 green chillies
2 to 3 peeled garlic cloves
1/2 inch ginger

1. Cook rice with grains seperated. Spread it in a wide plate and allow it to cool.
2. Grind together the 1 1/2 cup mint leaves,garlic,ginger and 4 green chillies into a fine paste.
3. In a wide pan, heat oil at medium flame and once it is hot, add the shah jeera, cinnamon and bayleaves. Saute until the aroma comes out, which will happen in seconds.
4. Add the finely chopped onion, finely chopped mint leaves,curry leaves and the 1 or 2 green chillies. Saute until the onion becomes translucent.
5. Now add the ground paste,some salt and saute until it is incorporated well with the onion .Parallel to this, in a small pan, add  very few drops of oil and add cashews and saute until it is golden brown.Add this to the mint-onion mixture just before adding the rice(This will help to retain the crunchiness of the cashews).
6. At low flame, add the cooked, cooled rice and remaining salt and stir well until the mixture is evenly combined with the rice.
7. Cover with a lid and let the rice sit on low flame for about 3 to 4 minutes. Add the ghee(if using) it tastes good , even without adding the ghee, and stir once gently. Serve it hot with raitha.


  • I have used the electric cooker measuring cup for cooking the rice alone, where 1 cup of uncooked rice = 3/4 cup of uncooked rice (US standard measurement).
  • Green chillies can be added more or reduced, as per taste.
  • I have used the microwave for cooking the rice, which I have mentioned in my earlier posts too...It is just 2 cups of water to 1 cup of basmathi rice. Cook uncovered for 20 minutes. The rice is ready for these kind of rice varieties.

Read the entire recipe here

Spicy Onion Egg Roast- Easy Sidedish for Rotis/Phulkas

This is one of my favorite recipes. I have prepared this recipe so many times and everytime I feel ,I could have prepared it even more :).Last week when I prepared it, I took the stepwise pictures and did n't want to delay the post anymore :).

3 hard boiled eggs ,sliced
2 1/4 cups finely chopped onion

fistful of curry leaves
4 tbsp Oil
Salt(as per taste)

To grind into a fine paste
4 to 5 green chillies
2 to 3 garlic cloves(peeled)
a small piece of ginger
1 tsp saunf
1 tbsp coriander powder
1/8 tsp turmeric
1 tsp red chilli powder
1/2 tsp garam masala(used store bought)
1.In a wide pan, heat oil and once it is hot, add the onion,turmeric powder,curry leaves and saute until the onion becomes translucent.
2.Add the ground masala,salt and saute for another couple of minutes. Add the sliced eggs and stir once.
3.Serve it hot with rotis/phulkas.
Recipe Source :Adapted from Salkkaaram
Read the entire recipe here

Witch Finger Cookies - Halloween treats

I made these witch finger cookies for this halloween. My elder did n't dare to touch these spooky cookies, but my younger finished off the cookies. 

I was expecting a failure ;) in the first attempt, but it was not that hard to bake these cookies and they came out perfect :)

Witch Finger Cookies
Makes about 30 cookies
15 Almonds
1 2/3 cups All purpose flour
1/2 cup confectioners sugar
5 tbsps granulated sugar
8 tbsp( 1 stick) unsalted sweet butter - at room temperature
pinch of salt
2 large eggs
1 tsp pure vanilla extract
1.Bring a small pot of water to rolling boil.Switch off the flame and add the almonds to it.Cover and let it stand in the hot water for 5 to minutes. Remove the skin and divide each almond into two pieces vertically.Keep it aside.
2.Separate one egg. Save the egg white in a small closed container and keep it refrigerator. Combine the remaining egg yolk, another egg and vanilla extract in a small bowl and whisk together.
3.In a electric stand mixer bowl with paddle attachment(or use the electric hand mixer), add the  confectioners sugar, granulated sugar, salt and butter and beat until well combined. 
4. Add the egg and vanilla mixture and beat for another two minutes or so, until combined.
5. Bring the allpurpose flour and stir at low speed just until incorporated. Do not over beat.
6.Divide the dough into two equal size balls.Wrap tightly in a plastic and refrigerate for 2 to 3 hours. I left it for 3 hours.
7.Preheat the oven to 350 degree farenheit. Line two baking sheets with a parchment paper or silpat. 
8.Pinch out small and equal sizeballs out of the one part of dough refrigerated. Working one finger at a time, keep the remaining dough inside. Roll each piece of dough in between the palm and roll. Place them in the parchment paper. Make knuckles by pressing the dough using the index finger and thumb. Score each knuckle with the knife. Repeat the same with rest of the dough. Brush these fingers with the reserved egg whites, using a pastry brush. Place the almond nails and press it to the dough.
9.Bake for about 12 minutes or until  it is very slightly brown. Remove and allow it to cool before served . Store in an airtight container.

SourceAdapted from Martha Stewart with very minimal changes.

  • The original recipe asked to refrigerate the dough for 20-30 minutes, but I feel they need to be refrigerated for two to three hours.
  • I used a electric stand mixer, but feel that a electric hand mixer will also do the job very well.

Read the entire recipe here
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