Showing posts with label coriander. Show all posts

Mint Rice Recipe | How to make Pudina Rice | Pudina Pulao Recipe [Video]

Mint Rice or Pudina Pulao or Pudina Rice is a simple vegan one pot dish of fragrant Basmati rice cooked along with a fresh mint puree, vegetables and spices. Perfect for weeknights when you are short of time.

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Monday blues came in early this week. I had a one day weekend. Just Sunday… Sigh! I technically had a Saturday, but that was spent attending an event at Office and all my usual Saturday stuff landed into my Sunday and I was left with no rest day.

Between my load of laundry and dusting the house, I have absolutely no idea where that Sunday just disappeared into thin air. Literally, I blinked and my weekend was over.

I’m a planner, at least I try to be most of the times. Not necessarily execute all that I planned but plan I do. My weekly meals are all well planned on Saturday. I buy all the groceries and vegetables over the weekend and chalk out a small menu on a post it and stick it onto my fridge. This way I don’t need to stress out on weekdays wondering what to cook next. I still fret around about what to cook, but that fretting is now limited to Saturdays. I also wash all my vegetables and fruits on the weekend and sometimes chop them and store them in the fridge to make my weeknights easier. With my erratic work schedule, I need all the prep I can do.

Guess what happens when the planner loses one day of prep time. She panics!!!

That’s when come out simple recipes that can be whipped up in a jiffy. And so I made this evergreen Mint Rice or Pudina Rice. I did not have to go out and buy anything. Well… at least not the hero of the dish – the Mint. I’ve spoken a lot about my little Mint patch many times before, so I won’t bore you with that once again.

This Mint Rice requires no prep in advance at all. It also uses exactly 2 vessels – the blender or mixer and the pressure cooker. Just blend together the mint, coriander leaves, spices, ginger and garlic and cook it along with the rice and some optional vegetables in the pressure cooker. You can use your rice cooker or even a deep saucepan to make this Mint Rice.

I added potato, tomato and green peas. You can skip them or go ahead and add vegetables like green beans or broccoli. I assure you it will taste amazing.

Mint Rice tastes great with mixed vegetable Raita or plain yoghurt.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

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Video Recipe

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Mint Rice | Pudina Rice | Pudina Pulao

Mint Rice is a one pot dish of rice cooked along with a mint puree, vegetables and spices.

Recipe Type: Main
Cuisine: Indian
Prep Time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: Serves 2-3

Ingredients:

1 cup chopped Mint leaves
0.5 cup chopped Coriander Leaves
0.75 cup Basmati Rice
1 Onion
1 Tomato
1 Potato
0.25 cup Green Peas
1-2 Green Chilli
1 Tbsp chopped Ginger
1 Tbsp chopped Garlic
1 tsp Coriander Powder
1 tsp Cumin Powder
0.25 tsp Garam Masala
1 tsp Cumin Seeds
2 Cloves
1" Cinnamon stick
1 Bay Leaf
0.5 Lime
3-4 tsp Oil
1.5 cups Water
Salt to taste

Method:

1. Wash the basmati rice until the water runs clean. Drain and keep aside.
2. Slice the onions and chop the tomato. Peel and dice the potato.
3. In a blender or mixer, blend together the mint leaves, coriander leaves, green chilli, ginger, garlic, coriander powder, cumin powder and juice of half a lime along with 1-2 Tbsp water to a smooth paste.
4. Heat oil in a pressure cooker and add the cumin seeds, cloves, cinnamon and the bay leaf.
5. Fry for 1 minute on medium heat or until fragrant.
6. Add the onions and fry until browned slightly.
7. Now add the green peas, potato and tomato and fry for 30 seconds.
8. Add the mint-coriander paste and mix well.
9. Add in the rice and mix well.
10. Add 1.25 cups of water, garam masala and salt to taste.
11. Cover and pressure cook for 2-3 whistles or 5-8 minutes after the pressure builds up.
12. Serve hot with raita.

Vegan Thai Green Curry

Fragrant, creamy and vibrant vegan Thai Green Curry made with fresh ingredients!!

Happy 2018 guys!!! I know I’ve been AWOL for way too long from the blog and I feel extremely guilty. It may be a new year but my excuses are the same – work, home and travelling took up so much time that I could not devote enough to my one passion – my blog. I’ve missed blogging much more than anything last year and I don’t wish to repeat that again. So hopefully, you’ll see more of me and more consistently in 2018. Cheers!!

If you’re following me on Instagram, then you know what I’ve been eating and where. No? What are you waiting for, go follow me here or search for @oneteaspoonoflife on Instagram.

How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com

Just to catch you up a little, I spent the last week in Chicago freezing myself. I went from a comfortable 20 degrees C (Positive) and to -20 degrees C (negative) for one week. My fingers froze when they weren’t in the coat pockets and my ear hurt when it errantly slipped out of the cap. I applaud those who brave this weather regularly, but I’m not made for that chill. While it was an a nice to experience just how that cold feels, I’m happy to be back to warm weather where I don’t need even a light jacket and I can roam around in open sandals.

I am one of those weirdos who actually likes airline food. I look forward to meals on planes. But after 8 meals in a span of one week plus a week of eating in restaurants, I’m just simply glad to be back to eat warm clean food at home. A touch of spice, a lot less cheese and a lot of health – that’s how I like my everyday food.

So my first recipe of 2018, is this warm flavorful Thai Green Curry with lots of vegetables that is perfect for cold winters. Did I tell you how much I love it? It is simply delicious plus it is hearty, healthy, vegan, gluten-free and full of fiber. Serve it with a bowl of brown rice for a healthier meal. I also had so much fun making this curry. I found all the fresh ingredients in the market and they were such a colorful bunch. I enjoyed shooting this recipe, all those colors popped beautifully.

Back to the recipe, one might be discouraged by the number of ingredients, but I ask you to look beyond it. The number may be more, but the effort is really not too much. The prep here is more time consuming than the actual cooking. And this is the perfect recipe to engage your family – ask your partner or kids to help out in peeling, chopping and slicing. Make it a family recipe and you won’t be so daunted.

If you like this recipe, do not forget to share it with your friends and family!

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Thai Green Curry (Vegan)

Easy to make vegan Thai green curry that is made with a fresh green curry paste and creamy coconut milk along with lots of stir fried vegetables.

Recipe Type: Main
Cuisine: Thai or Asian
Prep Time: 10 minutes
Cook time: 30 minutes
Yield: Serves 2-3

Ingredients:

For the Green Curry Paste:

3 Lemongrass Stalks
2 Tbsp chopped Ginger
4-5 cloves Garlic
1 small Onion
2-3 green Onions (spring onions)
2-3 green Chillies
1 Tbsp fresh Turmeric or 0.5 tsp Turmeric Powder
Handful of Basil leaves
Handful of Coriander leaves
2 tsp Coriander seeds
1 tsp Cumin seeds
0.5 tsp Peppercorns
Zest of 1 Lime
1-2 Tbsp Lime juice
1 Tbsp Palm Sugar (Jaggery/Sugar)
Water as required
Salt to taste

For the vegan Thai Green Curry:

1 cup thick Coconut Milk
1 cup thin Coconut Milk
3 Tbsp fresh Green Curry Paste
75 gms firm Tofu (cubed)
0.5 diced Capsicum
1 cup Broccoli florets
0.5 cup sliced Zucchini
1 small Carrot sliced
4-5 Mushrooms sliced
0.5 cups cubed Sweet Potato (boiled)
1 diced Bokchoy or handful of Spinach
3-4 Tbsp Oil
Salt to taste
Water as required

Method:

To make the Green Curry Paste:

1. Powder the coriander seeds, cumin seeds and peppercorns coarsely. I hand pounded these in a mortar with a pestle.
2. Remove the outer later of the lemongrass stalk and chop into slices.
3. Roughly chop the green chillies, onions, green onions and garlic.
4. Add the pounded spices, lemongrass, green chillies, onions, green onions, garlic, chopped ginger, chopped turmeric, coriander leaves, basil leaves, lime zest, lime juice, sugar/jaggery and 1 tsp of salt to the food processor or a mixer and give it a whizz.
5. Scrape the sides of the jar and grind again. Add water by the spoonful to get a smooth paste.
6. Adjust salt, sugar and lime as per your taste.
7. Fill in sterilized glass jars and store in the refrigerator for up to 2 weeks.
8. This recipe makes approximately 1.5 cups of curry paste.

To make the vegan Thai Green Curry:

1. Heat oil in a wok or kadhai.
2. Drain the excess water from the tofu using a kitchen towel. Add the tofu to the wok and fry until golden.
3. Remove the tofu and keep aside.
4. Add the carrots, mushroom, zucchini, broccoli, bokchoy stems and capsicum and stir fry them for 3-4 minutes.
5. Add the bokchoy leaves or spinach and stir until they are wilted.
6. Cook until the vegetables are cooked to your liking and remove it from the wok and keep aside. Preferably, the vegetables should be crunchy and not overcooked and mushy.
7. Heat the remaining oil and add the green curry paste. Stir fry it for 1-2 minutes until fragrant.
8. Add the stir fried vegetables along with the boiled sweet potato to the wok.
9. Add the thin coconut milk and cook it for 3-4 minutes.
10. Add the thick coconut milk and salt and cook for another 3-4 minutes.
11. Add the tofu before serving. Serve the curry hot with steamed white rice.

Pani Puri Recipe| Golgappa Recipe | Puchka Recipe [Video]

Pani Puri recipe with step by step Video instructions. The KING of Indian Street food - Pani Puri or Golgappa or Puchka. Crispy fried dough balls stuffed with a potato pea mash, sweet tamarind chutney and a chilled spicy coriander-mint water.

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How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

What kind of a place would the world be if there was no street food? Boring???

I think Street Food talks a lot more than Restaurant food. Street food is like the soul of the place. You learn so much more about the culture and people just by looking at the street food being sold. While restaurant food is usually mellowed down and modified to suit the palate of the customers it serves, street food is bold and original. If you haven't eaten street food, you probably haven't tasted the city yet.

India wouldn't be India if it were not for its "Chaat". Chaat refers to a variety of savory sweet tangy food sold on the roadsides from either small stalls or little food carts. And according to me, the most popular Chaat has always been - Pani Puri, also known as Golgappa in the North and Puchka towards the East. Names may vary, but the love for this dish does not. You can find Pani Puri being sold in every nook and corner of any city in India. But each one has their own favorite stall that they are extremely loyal to. Our favorite, is the Bihari guy outside a supermarket in Jayanagar 4th Block. He makes the crispest puri there is. I have never made my own Puris, that is an experiment for some other day. Buying is a lot easier.

Puris are crispy hollow balls made of deep fried dough. These balls are gently tapped with fingers to make a hole on one side. Then comes the stuffing, the stuffing varies according to the region you are in. It can be a potato mash, potato-green pea mash, sprouts, black chana, chickpeas etc. A little bit of this stuffed is stuffed into the puri. Then comes the celebration - the Pani or water. The Pani awakens every teeny weeny taste bud in your mouth. It is sour, it is spicy, it is salty. Made of mint, coriander, tamarind, chillies and spices, it is a flavor bomb. One of the essential ingredients for making the perfect pani is Black Salt or Kala Namak. A funky smelling salt that has its origin in the Himalayas. The pani is stirred before dipping the puri in it to fill up the puri with this wonderful Pani. Now if you want, you can add jaggery or sugar to the Pani to make it slightly sweet, or you can make the Date Tamarind Chutney like it is traditionally done and spoon in a little of it along with the Pani to get a slightly sweet Pani Puri. Keeping the sweet chutney separate from the Pani allows you to adjust the sweetness according to each individual's taste.

Once the puri is filled with the pani, it has to be eaten immediately. Eating a Pani Puri can be tricky if you have never had it. You have to eat the puri in one go. It is like a filled water balloon, you try to cut it in half and all the water will be out and you will be left with a soggy puri.

My love for Pani Puri comes from my Dad. He never missed a chance to eat a plate of pani puri, neither does Raj. When I am shopping for weekly groceries at the super market, he's outside sneaking a plate of pani puri. In this one matter, we are definitely made for each other. We are 2 bottomless holes when it comes to pani puris. We can just keep on going!!

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Video Recipe

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Pani Puri | Golgappa | Puchka Recipe

Pani Puri | Golgappa | Puchka is an Indian Street food or Chaat item in which crispy fried dough balls are stuffed with mashed potatoes, spicy coriander-mint water and a sweet tamarind chutney.

Recipe Type: Snacks
Cuisine: Indian
Prep Time: 8 hours (includes soaking time for peas)
Cook time: 45 minutes
Yield: Makes 100

Author: Anupama

Ingredients:

To make the Pani:

0.75 -1 cup chopped Coriander leaves
0.75 -1 cup chopped Mint leaves
1 litre cold Water
Lemon sized piece of Tamarind
2-3 green Chillies
1 tsp Cumin Powder
2 tsp Chaat Masala
Black Salt to taste

To make the Potato-Pea Stuffing:

5-6 Potatoes
3/4 cup dried Green Peas
1 tsp Chaat Masala
Salt to taste
Water as required

To Assemble the Pani Puri:

100 Puris
1 bowl Date Tamarind Chutney

Method:

To make the Potato-Pea Stuffing:

1. Soak the dried green peas overnight or for 6-8 hours.
2. Drain and boil them until done. I usually pressure cook them for 2-3 whistles.
3. Boil and peel the potatoes.
4. Mash together the potatoes and the green peas.
5. Add in salt and chaat masala and mix well. Keep it slightly under seasoned as the pani is already salty.

To make the Pani:

6. Soak the tamarind in a cup of water for 15 minutes and squeeze out the liquid. Remove the pulp and keep the tamarind juice aside.
7. Blend together the coriander leaves, mint leaves and green chilli with a little water into a smooth puree.
8. Add the puree to 1 litre of water , preferably cold.
9. Add the cumin powder, tamarind juice, black salt and chaat masala to taste.
Chill the green pani in the fridge until serving. Alternately, you can add ice to the pani to serve immediately.
10. Strain the water before serving.

To Assemble the Pani Puri:

11. Gently tap a hole in the puri using your finger.
12. Spoon in the potato stuffing into the puri.
13. Now pour in the date tamarind chutney if you like the pani puri to be slightly sweet.
14. Spoon in the green pani and eat immediately.

If you liked this, you may also like:

Masala Puri

Masala Pav

Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

Tomato Puri

Coriander Chutney Sandwich

Picnics, Trips, Breakfast, Lunch - Eat this Coriander Chutney Sandwich anytime you want! Making it is child's play and it makes a great travel companion...

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

I was almost embarrassed to blog about this Coriander Chutney Sandwich. This is one of the simplest, basic recipe I have ever blogged about. I have been arguing with myself - should I or shouldn't I, for weeks now. Finally, the "should I" won. Winning arguments - I love simple recipes, and I'm sure so do you folks. No dish is too basic when it has all the right flavors. Flavor triumphs everything else

And there was also the fact, that this has been a favorite family Picnic meal forever. Literally, forever, as long as I can remember!! We don't go on picnics anymore, although I think we totally should. But in my head, you can only go for picnic to the beach. You can remove the girl from Goa, but not the Goa from the girl !! I miss that deep blue sea, the white sand and the shade of coconut trees under which we spread our bedsheets and picniced. While all my cousins and Gee swam without fear of the big bad ocean, I safely sat on the shore and built sand castles. They may think they enjoyed more, but I was closer to the food. Ha!!

I like Bangalore, but my only complain is it is only flanked by land on all sides, no beaches in site anywhere, the closest one is at least 400kms away. I can go to the gardens, but let's face it a garden is no beach and once you have tasted the sea, there is just no satisfying the soul with anything else!! So no picnics in sight anywhere, but we do take a lot of road trips. Not as many as I would like off late, but hey, something is better than nothing. And our little triangular Chutney Sandwich still accompanies us on these road trips along with bags of chips and bottles of soft drinks and chocolates. Of course chocolates!!!

Sometimes this Coriander Chutney Sandwich becomes my Saturday breakfast. I make the Coriander Chutney at night and store it in the fridge, so Saturday breakfast is a breeze. No one has to wait for me to wake up and make breakfast - slapping on some butter and chutney onto 2 slices of bread is definitely child's play. So I get to sleep in. And I myself don't need to worry about "what to cook for breakfast", the most tiresome question I ask myself most days.

This Coriander Chutney is made by blending / grinding together fresh grated coconut, fresh coriander leaves, green chillies for the heat, tamarind for sourness and salt with a little bit of water. A regular coconut chutney that is eaten with Dosa or Idli usually has a lot more of coconut than coriander, but here the quantity of coriander is far more than the coconut. The coconut is there just to add body to the chutney and perhaps, a little sweetness, but otherwise the Coriander steals the show. Add a little mint and sugar to make this chutney extra special.

This is one of "those" recipes which does not follow a recipe. Just take the quantity of the ingredients below as a guideline and change it to suit your palate. There is no right or wrong in making a chutney. The only thing I'd be cautious about is the quantity of water, start small and increase as you go. A watery chutney will lead to a soggy sandwich and no one likes a soggy sandwich, am I right? Except Gee, of course, how can sibling ever agree on anything, I wonder!!!

If you like this recipe, do not forget to share it with your friends and family!

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Coriander Chutney Sandwich

Coriander Chutney Sandwich is made using a simple coconut and coriander chutney, bread and butter.

Recipe Type: Sandwich
Cuisine: Indian
Total Time: 15 minutes
Yield: Serves 3-4

Ingredients:

For the Coriander Chutney:

1/2 cup freshly grated Coconut
1.5 cups loosely packed Coriander leaves
1/2 tsp Tamarind pulp
1-2 Green Chillies
2-3 Tbsp Water
1/4 tsp Sugar
Salt to taste

To assemble the Sandwich:

Bread
Butter

Method:

Grind/ blend together all the ingredients to get a smooth chutney.
Add the water by the spoonful to get a thick chutney. Do not add all the water in the beginning, the coriander and coconut will leave their own juices and the chutney may end up being runny.
Spread one slice of bread with butter and the other with the coriander chutney.
Stick the 2 slices together and cut into triangles to make Coriander Chutney Sandwich.