I made these kebabs on Saturday and I felt they were so much better than earlier version. Everyone was asking for recipe so here it is. (Note I had this in my drafts for 2 months and finally getting around to put it on the blog :))


Ingredients
6 Cup Muttor
2 Big Potatoes
1.5 Cup Paneer
3 Handful Spinach Leaves
2 Handful Coriander Leaves
1 Handful Pudina Leaves
3 Green Chillies
4 Garlic Cloves
2 Spoon Chaat Masala
1 Spoon Aamchur Powder
1/4 Cup Breadcrumbs
1 Cup Cashews
Salt to taste
Oil

Method

• Pressure cook potatoes and let them cool off. Peel off cover and mash them into big bowl.
• Microwave 4 cups of muttor for 3 minutes.
• Add the muttor and spinach leaves to mixie and grind to fine paste.
• Add in coriander leaves, green chillies, garlic cloves and salt. Grind again to fine paste. Pour the paste into the bowl with potatoes
• Add grated paneer, chaat masala, aamchur powder and breadcrumbs and mix well.
• Microwave remaining 2 cup muttor for 2 minutes and add it to the bowl and mix well.
• Make small balls, flatten them, press in a cashew and shallow fry the kebabs on medium heated tawa till dark brown on both sides

Notes
The mixture was little sticky when I used it immediately. But I had remaining paste stored in fridge and when I used it directly out of fridge it was easier to fry them without disturbing its shapes.
Also note that unlike other recipes where it yields product for around 4 people, I made this for party of around 12 people as starter.
I used fresh paneer. Boiled 1 liter of 2% reduced fat milk and adding one lemon's juice in it. Drained the mixture after milk curdled on a cloth and used it by crushing it into fine powder by hand.

Today I wanted to try something new for breakfast, and an recipe I had read somewhere few weeks back came to my mind. So these vadas I made for breakfast using the fresh mint from my patio garden. In the evening with remaining batter I made Dosas and they turned out equally good so here is recipe for both.

Harbara Daal Vada

Harbara Daal Dosa

Ingredients
2.5 Cup Harbara Daal
4 Spoon Green Chillies
4 Spoon Coriander Leaves
4 Spoon Pudina
4 Garlic Cloves
Salt
Oil

Method

• Soak harbara daal overnight.
• In the morning, in the mixer grind the daal, green chillies, garlic cloves, coriander leaves, pudina and salt together into fine paste.
• For Vada: Fry them by dropping spoonful of batter into the hot oil, brown on both sides over medium heat
• For Dosa: Mix in water to thin it out, drop it on greased pan and spread it. Cook till both of sides till brown.

Notes
If you are going to make vadas, its better to make them immediately after making the batter otherwise they might get oily. That was another reason I made dosas in the evening when i had batter left from the morning.

You may notice that the last recipe I posted used Cabbage too.. Its because, this is left over from the last week's Cabbage :) I had lot of left over Broccoli too.. So last evening I decided to make a mix vegetable out of it but it was only when I actually started making it I thought this would make great Kababs. They are really tasty and very easy and quick to make. I made them in half an hour.


Ingredients
2 Cups Cabbage
3 Cups Broccoli
1 Tomato
1 Spoon Oregano
1 Spoon Jeera
1 Spoon Mustard
1 Spoon Chaat Masala
1/2 Spoon Red Chilli Powder
1/2 Lemon
1 Spoon Coriander Leaves
1 Spoon Pudina Leaves
2 Spoon Maida
1 Spoon Rice Powder
A Pinch of Asafoetida
1/4 Cup Cashews
Salt to taste
Oil

Method

• Heat half spoon of oil and add in tomato puree.
• Add in oregano and red chilli powder and cook till completely done. Keep aside.
• In a pan, heat another spoon of oil and let mustard, jeera splutter. Add in Asafoetida.
• Add in Broccoli chopped into small pieces and cook with constant stirring till broccoli is almost done
• Add in finely chopped cabbage, pudina leaves, coriander leaves and cook till cabbage turns light brown.
• Add in earlier cooked tomato paste, lemon juice and salt to taste and cook for another minute. Take off heat and let it cool down.
• Add in maida, rice powder and chaat masala. Mix well. Make balls with these mixture and press them between palms with a cashew.
• Heat pan and add 2 spoons of oil and cook on both sides till they are brown.

Notes
I even had tomato paste ready for I had made it for Rice Bowl last week. I had made double quantity and had used half of it. Its a great item to store in fridge for quick flavoring

Today after dinner I wanted to try out something new with watermelon and here is the chatpata juice i came up with.


Ingredients
1/2 Watermelon
2 Big Lemons
4 Spoon Sugar
6-7 Pudina Leaves
1/4 Spoon Chaat Masala
1/4 Spoon Jeera Powder
Pinch of Black Pepper Powder
Salt to taste

Method

• Dice the watermelon and add it to the mixer bowl.
• Add in lemon juice, sugar, pudina leaves, salt, chaat masala, jeera powder.
• Using the crushing blade let the mixture blend together in a mixie
• Pour it in glasses and sprinkle black pepper powder on top. Chill
• Garnish with small pudina leaves and small scoops of watermelon.

Notes
Since I was so waiting to drink this, to chill it faster, i kept it in fridger for 10 minutes :) Alternatively you can also use already chilled watermelon so that you dont need to wait even 10 minutes :)

I had been making this for a while now, but its only yesterday that I actually managed to click the photos. So here I am posting this recipe, esp for all my vegetarian friends who are craving for Biryaani.


Ingredients
3 Cup Rice
350g Bhendi
250g Small Eggplants
250g Carrots
2 Raw Bananas
4 Potatoes
4 Onion
3 Tomato
2 Spoon Pudina Leaves
10 Garlic Cloves
2 Spoon Grated Ginger
1/2 Cup Cashews
1/4 Cup Almonds
1 Spoon Dry Coconut
1/2 Spoon Poppy Seeds
2 Dried Red Chillies
1/4 Spoon Saunf
1/4 Spoon Black Pepper
1 Spoon Jeera
1 Spoon Corriander Seeds
3/4 Spoon Red Chilli Powder
1 Spoon Garam Masala
2 Cardamom
2 Cloves
3 Cinnamon
1/4 Cup Milk
A Pinch Of Saffron
Salt to taste
Ghee
Oil

Method

• Pressure cook 2 potatoes
• Soak rice in warm water for half an hour.
• Soak poppy seeds and keep aside
• Fry the whole egg plants, bhendi, peeled and diced bananas, 2 potatoes, and carrots and keep aside.
• Boil a pot full of water and add in the soaked rice. Cook till almost done Let the extra water drain completely through sieve.
• Heat a spoon of ghee and add in cardamoms, a cinnamon stick, cloves and salt. Add it to the rice and keep it aside.
• Heat oil and add in finely chopped 2 onions. Fry till translucent and keep aside.
• In same pan heat another spoon of oil and add in jeera, red chillies, coriander seeds, black pepper, saunf, dried coconut, cinnamon, 1/4 cup cashews and almonds.
• Add in garam masala, red chili powder, poppy seeds, pudina leaves and earlier fried onions. Cook till spices start spreading aroma.
• Let the mixture cool down and then adding the chopped tomatoes grind it to fine paste.
• Heat the ghee and add in the ground mixture. Fry till oil separates
• Add in all fried vegetables and salt to taste and cook for couple of minutes. Keep aside.
• Warm the milk with safron and keep aside.
• Deep fry the thin sliced onions and cashews till they are crisp and light brown in color. Keep aside
• In a greased cooker layer the sliced boiled potatoes, then 1/3rd of rice, 1/2 of vegetable, again 1/3rd portion of rice, remaining half of the vegetable and remaining portion of the rice.
• With big spatula make through and through wholes in the layer and sprinkle the safron milk.
• Let the cooker sit on low heat till the pressure builds up. Garnish with the earlier fried crisp onions and cashews. Serve hot with raita.

Notes
Instead of cooking vegetables in gravy i added fried vegetables to the gravy. The taste was awesome and i could make sure that none of the vegetables are underdone or overdone.
I also wished I had those baby potatoes instead and could use them whole deep fried instead of diced ones.

Today we were to meet Kapil and Shrinkhla for dinner but by the time we reached home everybody was almost full. So we decided to eat something at home instead. Thats when my mind started working on what I should make. I had a mango (raw) from mayuri that i had got last week. I cut it and saw that it was too sour so thought of making salad from it and started making hariyali paneer side by side. But as time progressed on the spot i changed my mind and made hariyali mango paneer instead. Turned out very nice.


Ingredients
3 Cup Coriander Leaves
1/2 Cup Pudina Leaves
1 Raw Mango
1 Onion
2 Cup Paneer Pieces
1 Green Chili
1 Spoon Garlic Cloves
1/2 Spoon Garam Masala
1 Spoon Red Chili Powder
1 Spoon Coriander Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Jeera Powder
Salt to taste
Oil

Method

• Add a cup of water to coriander leaves, pudina leaves and green chili and grind in mixie.
• In hot oil, fry paneer pieces to light brown edges and keep aside
• In same oil, add chopped onion pieces, garlic and fry till light brown
• Add in mango pieces and ground coriander-pudina-green chillies mixture and cook till the water evaporates and gravy thickens.
• Add in turmeric powder, garam masala, red chili powder, jeera powder and coriander powder and stir.
• Add in fried paneer pieces and salt to taste and cook for couple of more minutes.

Notes
The mango that I used wasn't too raw not too ripe. So it worked perfectly giving the light sourness. If using raw sour mango make sure to reduce the quantity of mango pieces accordingly.

Today when I opened fridge, found that I have around 2 liters of milk and it is getting expired tomorrow. Gave a lot of thought on what I should be using it before I loose it. Last few times I had been making sweets but this time I wanted to make something spicy and that is when I came up this.


Ingredients
2 Liter Milk
5 Spoon Vinegar
1 Cup Corriander Leaves
2 Spoon Pudina Leaves
5-6 Green Chillies
2 Bread Slices
1/2 Spoon Chaat Masala
Salt
Oil

Method

• Boil Milk in a thick pan
• Mix a cup of water with vinegar and add it to the milk to separate whey from it.
• Strain it and wash it with cold water.
• Hang it in a dry cloth for around half an hour to remove as much as water as possible
• Preheat oven to 350F/180C
• Bake bread slices for 5 minutes at 350F/180C, Flip the sides and bake for another 5 minutes
• In a mixie, grind the bread to breadcrums. Save aside
• Grind corriander leaves, pudina leaves and green chillies to fine paste without using water.
• In a plate mix the paneer that was hanging, the above green paste and salt
• Make small lemon sized balls and roll them in bread crums
• Heat oil and fry the balls in it over medium-high heat.
• Sprinkle chaat masala and serve with ketchup

Notes
If you want you can make it with grated paneer instead, but it tasted awesome with this fresh made paneer and the softness inside the crispy covering was delicious.
For the corriander-pudina-green chillies paste I didnt use any water. The water that was on leaves after washing them was good enough.

I wanted to eat something chatpata and hence had prepared Pani Puri. So i had plenty of pudina remaining. So was frozen chicken waiting for being cooked in freezer. Ajoy wanted to eat biryani and I wanted to get over the freeze items... Thats when this recipe was born :) and became super hit for its different taste and fragnance :)


Ingredients
6 Leg Pieces of Chicken
2 Cup Basamati Rice
1/2 Bunch of Pudina
1/2 Bunch of Corriander Leaves
2 Green Chillies
2 Cinnamon Sticks
1/4 Spoon Black Pepper
4 Cloves
4 Cardamoms
1/2 Cup Ghee
3 Onions
1 Tomato
1/2 Spoon Garlic Paste
4 Spoon Curd
1 Spoon Red chilli powder
A Pinch of Turmeric Powder
Salt to taste

Method

• Marinate chicken with red chilli powder, turmeric powder, garlic paste and curd and keep aside for couple of hours.
• Warm around 6 cups of water and soak the rice in it and keep aside for half an hour.
• In a mixie grind pudina leaves, corriander leaves, tomato and green chilli to fine paste.
• Keep aside 2 spoon of ghee and heat remaining ghee in a pan.
• Chop one of the onion into thin slices and fry it to light brown colour into the ghee. Keep aside.
• In remaining ghee from frying, add cinnamon, black pepper and remaining onions - grated and cook them till light brown in colour.
• Add this mixture to mixie along with green paste and grind again to smooth paste
• In same pan add this ground paste, 1.5 cup of water and marinated chicken and cook till completely dry with stirring in between. Add salt to taste and keep aside.
• While chicken is cooking, drain the water from the rice, cook it with another 2 cups of water and salt to taste till almost done. Drain the water and keep aside for cooling down.
• Heat 1/2 spoon of ghee and add cloves and cardamom to it. Fry them for a minute on low flame and then add this ghee to the rice and mix well.
• Grease a thick bottom pan or cooker and layer the rice and chicken mixture alternating. Also add fried onions in between while adding chicken.
• Cook on low flame for 15 minutes and serve hot

Notes
I had leg pieces of chicken so used them all but you can substitute it with equal grams plus little more of normal chicken pieces too.
Here the electric stove has variations of 8 degrees so I used 2 for cooking the layered biryani instead of my usual cooker on top of tawa and a layer of potato down the biryani. So if you are using regular stove you would need to follow same procedure so that biryani doesnt burn.

This is another quick and yet interesting dish that I tried on friday for dinner. The dish turned out nice and we enjoyed it over breakfast too :)


Ingredients
200gm Paneer
1/4 Cup Curd
1/2 Cup Pudina Leaves
1/4 Cup Corriander Leaves
1/4 Spoon Ginger Paste
1/4 Spoon Garlic Paste
4 Green Chillies
Butter
Salt to taste

Method

• Cut the panneer into cubes
• Grind pudina leaves, corriander leaves, ginger paste, garlic paste and green chillies with salt in the mixer to fine paste
• Mix this with the curd
• Marinate the paneer with this mixture and keep in fridge for half an hour
• Preheat the microwave to 250C
• Butter the baking tray and spread the paneer cubes over the pan
• Bake the paneer on 200C for 5 minutes
• Flip the paneer to cook on the other side and bake again on 200c for 5 min

Notes
These tastes amazing for dinner. For breakfast it was good but not as good as for dinner. So if you find that you have extra paneer cubes left then save them in fridge and bake whenever required.

I have been stocking eggs for a while now. So for a while i was thinking of recipies that i could try and then thought let me cook something which is a meal in itself so that i dont have to cook anything else :) Here is the recipe..


Ingredients6 Eggs
1.5 Cup Rice
1 Onion
2 Spoon Cashews
2 Tomatoes
1/4 Cup Pudina Leaves
1/2 Cup Corriander Leaves
1/4 Spoon Ginger Paste
1/4 Spoon Garlic Paste
2-3 Green Chillies
1/4 Spoon Garam Masala
1/4 Spoon Jeera Powder
1/4 Spoon Corriander Powder
1/4 Spoon Cinnamon Powder
2 Pinch of Cardamom Powder
2 Pinch of Cloves Powder
A Pinch of Nutmeg Powder
A Pinch of Turmeric Powder
1 Spoon Red Chilli Powder
5-6 Cloves
5-6 Cardamoms
1 Cinnamon Stick
Salt to taste
Oil
Ghee

Method

• Soak rice in the water and keep aside
• Hard boil 3 eggs and cut them into halves and keep aside
• Heat oil and fry the slices of onions in it and keep aside.
• In same oil, fry the cashew nuts and keep aside
• Again in same oil, fry the halved hard boiled eggs and keep aside
• In same oil, add the remaining 3 eggs
• Keep stirring conitnuously, and cook till the eggs form flakes and oil separates out
• Add turmeric powder, a pinch of cardamom powder, cloves powder, nutmeg powder, half of cinnamon powder, red chilli powder, salt to taste and stir well. Keep aside
• In a pan heat oil and add finely chopped tomatoes and cook them till they are almost done.
• Add pudina leaves and all the corriander leaves except a spoon of them
• Add the garam masala, finely chopped green chillies, jeera powder, corriander powder, ginger paste, garlic paste, a pinch of cardamom powder, a pinch of cloves powder and remaining cinnamon powder
• Stir well and cook till compeltely done and keep aside
• Cook rice in same water till almost done and keep aside
• Heat ghee and add cinnamon stick pieces, cloves, cardamom
• Add this mixture to the rice
• Now grease the cooker or the pot that can go in cooker with ghee
• Add half of rice
• Mix tomato-masala and egg masala and layer it on top of rice
• Layer the remaining rice over this
• Spread onions and cashews on top of this
• Cook it till rice is compeltely done
• While serving mix this rice and fried egg pieces and serve

Notes
I layered the biryani in a pot and cooked it in cooker putting very little water and without a whistle. This helped in non sticky - non burnt biryani
If you are planning to layer the biryani in cooker itself you might want to use the trick of layering boiled potatoes so that biryani doesnt get burnt. More details in Chicken Biryani Recipe

Few days back I was reading an article in paper and thats when I got this idea of this healthy drink.


Ingredients
1.5 cup Curd
1/2 cup Pudina Leaves
1 cup Corriander Leaves
1 Cucumber
1/4 cup Cabbage
A pinch of Black Salt
2 spoon Sugar

Method

• Grate the cucumber and cabbage
• Grind the curd, pudina leaves, corriander leaves, cucumer, cabbage, black salt, sugar and 5-6 ice cubes in a mixie for around 5 minutes
• Serve chilled.

Notes
I used full cream milk for preparing curd, but if you are using normal milk cut down on ice added to the lassi

Last time the biryani I made was on the suggestions of our maid. But today I read up in a book and found this recipe.. The biryani tastes awesome and it was quite spicy.


Ingredients
4 Chicken Leg Pieces
2 cup Rice
1 Cup Curd
4 Onions
2 Tomatoes
1/4 cup Milk
1 Potato
Handful of Cashews
5-6 Almonds
3/4 cup Ghee
2 spoon Oil
1 spoon Pudina Leaves
1 spoon Dry Coconut
2 Cardamom
2 Cloves
3 Cinnamon
1 spoon Jeera
1 spoon Corriander Seeds
1 spoon Red Chilli Powder
1/4 spoon Black Pepper Powder
1/2 spoon Poppy Seeds
1/4 spoon Saunf
1/2 Spoon Ginger Paste
1 spoon Garlic Paste
1 spoon Garam Masala
1/4 Spoon Turmeric Powder
A pinch of Safron
Salt to taste

Method

• Mix curd, turmeric powder, garam masala, 1/2 spoon garlic paste, 1/4 spoon ginger paste and salt to taste
• Marinate the chicken pieces with this mixture and store in fridge for 8 hours or more.
• Soak the rice in warm water for half an hour
• Soak the poppy seeds in 3-4 spoon of water
• Warm the milk and add the safron in it and keep aside.
• Boil the potato, let it cool down, cut it into slices and keep aside
• Cut the onions into thin and long pieces and fry them in oil till they are crispy and keep it aside
• Also fry all cashews except 5-6 and keep them aside.
• Cut remaining onions into small pieces and fry them in oil till it is golden brown. Keep aside
• Fry the 2 Cinnamons, Corriander seeds, Jeera, grated dry coconut, saunf, remaining cashews and almonds
• Add the red chilli powder, black pepper powder, poppy seeds, pudina leaves and golden brown fine pieces of onions fried earlier(not the crisp ones)
• Let the mixture cool down
• Grind it in mixer adding half tomato and little water to form fine paste
• Heat the ghee (keep aside 2 spoons of it) and add the masala paste and fry for a while.
• Mix the remaining garlic paste, ginger paste, remaining finely chopped tomatoes and salt to taste and fry for a while
• Add the marinated chicken and cook till chicken is completely cooked and gravy is dry as much as possible. Keep it aside
• There will be extra ghee separated from the chicken, separate it out and keep that also aside.
• While chicken is cooking, boil 7 cups of water, When water boils add the soaked rice without the water in which it was soaked.
• Cook the rice by putting lid on the vessel.
• When rice is almost done (not completely) strain it and keep it for cooling
• When rice cools down, heat 1/2 spoon of ghee and add remaming cardamoms, cloves, cinnamons to it. Add this to the rice and some salt to taste. Mix well
• Now in cooker apply remaining ghee all over and put a layer of potato slices to fully cover the cooker bottom.
• Add a layer of rice, then spread 1/3 of fried cashews, 1/3 of crisp onions and 1/2 of chicken with its paste.
• Add another layer of rice and then spread another 1/3 of fried cashews, 1/3 of crisp onion and remaining chicken with the masala
• Spread remaining rice. On top of it spread remaining cashews and crisp onion
• With the back side of the cooking spoon make 5-6 wholes in this layer biryani till bottom
• Spread the ghee separated out from chicken stored earlier evenly over here. Also spread the milk-safron mixture evenly.
• Close the cooker with the lid, heat tawa and put this cooker on top of it
• Cook on low flame for 15 minutes
• Serve hot with raita

Notes
This is little lengthy process, but believe me the output is quite tasty :)
Since we have spread the potato slices at the bottom, the rice doesn't get burnt while cooking.
Also since all the ingredients are already cooked before layering, there is no way that biryani will spoil because of uncooked rice or chicken.

When I was staying in bangalore, there use to be a person near MK Ahemad On CMH Road who use to serve the delicious paani puri. I always dreamed of preaparing the paani puri the way he use to make. Last week when I gave it a shot, it indeed turned out the same taste :) He also use to give one suka chatpata puri after a round of paani puri. So here is the recipe. Try it out, i bet it will keep on appearing on your menu quite frequently.

Paani Puri


Ingredients
25 small Puris
3 Potatoes
2.5 spoon Chaat Masala
2.5 spoon Aamchur powder
1/2 spoon + a pinch of Jeera powder
1/2 spoon + a pinch of Corriander powder
A pinch of Asafoetida
1 cup Corriander leaves
2 spoon Pudina leaves
2 Green Chillies
1 Lemon
6 cup water
Salt to taste

Method

• Boil the potatoes
• Mean time grind corriander leaves, pudina leaves, green chillies, 2 spoon Chaat masala, 2 spoon Aamchur powder, 1/2 spoon jeera powder, 1/2 spoon corriander powder and asafoetida with water
• Strain this mixture through strainer
• Mix the lemon juice and salt with it
• Mash the boiled potatoes
• Mix remaining jeera powder, corriander powder, chaat masala and aamchur powder with it
• Add 3-4 crushed puris to this mixture
• Add around 4 spoon of the water prepared earlier to this and smash again
• Now add this mixture to the puri one by one, add the water prepared earlier to this and serve immediately

Notes
You can add little sweetened tamarind chutney (by adding little extra jaggery) if you want little sweeter taste.

Suka Puri


Ingredients
6 Puris
2 Potatoes
1/2 spoon red chilli powder
1/2 Lemon
A pinch of Jeera powder
A pinch of Corriander powder
A pinch of Aamchur powder
Salt to taste

Method

• Boil the potatoes
• Smash the boiled potatoes after removing their cover
• Mix red chilli powder, jeera powder, corriander powder, aamchur powder, salt to with it
• Add this mixture to the puris
• Add couple of drops of lemon juice on each puri and serve

Notes
You might want to add a pinch of chaat masala to the mixture if you plan to prepare only suka puri, but since suka puri is normally eaten after paani puri I avoid the chaat masala to have different taste than paani puri

It was long time since i tried something new in paratha. So when yesterday i was looking out for some dish which can take corn or pudina i came across the corn paratha recipy.. I modified it to what i felt like my taste :D and here is the output.


Ingredients
1 cup Corn
1 cup Wheat flour
1/8 cup maida
1 Potato
4 Green chillies
1/4 spoon Turmeric powder
1/4 spoon ginger paste
1/4 spoon Sugar
2 spoon Corn flour
1 cup Corriander leaves
1/4 cup Pudina leaves
1 spoon Chaat masala
Salt to taste
Oil

Method

• Mix maida, wheat flour and 1 spoon oil and make a dough for paratha. Keep aside for a while
• Grind the corn to coarse paste
• Cook the potato in the cooker
• Heat around 3-4 spoon of oil in a pan
• Add grinded green chillies, turmeric powder and ginger paste and saute
• Add salt, sugar and corn flour and cook for a while. Keep aside
• When corn flour mixture cools down, mix grinded corn, grated cooked potato, finely chopped corriander leaves, finely chopped pudina leaves and chaat masala
• Take 2 balls for making paratha, and roll each of them only till cup size
• Add the ball of above corn mixture between these two rotis and stick the sides by pressing well
• Now roll this thick cup sized roti slowly to get the paratha
• Cook the paratha on tawa, applying little oil

Notes
While cooking this paratha i didn't apply oil first to the tawa and cooked it on both sides partially. After this i sprinkled little oil. This made the paratha very light.
Recipe where i had read also mentioned to add 1/4 cup dried coconut to the corn mixture. But i didn't have dried coconut at home nor did it looked like my taste. But if you like you can try that as well

I prepare this chutney especially for chaat items. But it can be taken as a side dish during main course especially with parathas.


Ingredients
1/4 cup pudina leaves
1.5 cup corriander leaves
4-5 green chillies
1/2 tea spoon sugar
Salt

Method

• Add pudina leaves, corriander leaves, green chillies and couple of spoon of water to the mixie and grind
• Add sugar and salt to it and grind again for a while

Notes
In this chutney you can add little chaat masala and amchur powder, if you are going to serve it with parathas, it would taste delicious

I always relished the pudina chutney served with tandoori chicken or kababs. This is my try and it turned out quite well..


Ingredients
1 cup punina leaves
2 spoon corriander leaves
2 cup curd
salt to taste

Method

• Grind the pundina leaves and corriander leaves in mixer
• It will form watery paste, filter to get the pudina water
• In a pot mix curd and salt
• Now mix the pudina water spoon full at a time till completely mixed

Notes
Use thickest possible curd as we are anyway adding pudina water so it will be little thinner anyways

Whenever i use to go to restaurant this was the one recipe that i loved.. I always thought of trying this at home but was under impression that cooking kabab needs some special machinary or something like that.. Then i have problem making ajoy eat palak :) so i had to try this recipe on tawa :) it turned out really nice and ajoy mentioned that i should be cooking this instead of palak vegetable :) Here is the recipe...


Ingredients
3 medium sized potatoes
3 cup peas
2 palak gaddi
1 cup corriander leaves
1/2 gaddi pudina leaves
1 medium sized onion
4 green chillies
3 lemons
2 spoons corn flour
2 bread slices
3 spoon butter
Cashews
Salt to taste
oil

Method

• Boil 2-3 cups of water in a pot
• Add cleaned palak leaves in it and boil for a while and then drain the water and keep aside
• Grind the onion in the mixer to form the paste
• Heat the pan and add the butter to it
• Add onion paste and cook till it turns light brown
• Mean while grind the palak leaves in the mixer and then add to the onion paste that has turned light brown
• Cook for a while till mixture is well cooked and vert little watery
• Keep aside for cooling
• Steam potatoes and peas in a cooker
• Grind the corriander leaves, pudina leaves, chillies in a mixer to form the paste
• Mix this with the cooled down palak-onion mixture
• Grate the potatoes and add them to the mixture
• Half crush the peas and add them to mixture
• Add lemon juice, corn flour, small pieces of bread slices and salt to it
• Mix well to form the paste
• Form the lemon sized balls, flatten it a bit and stic the cashew piece to it
• Shallow fry on the tawa
• Serve with pudina chutney

Notes
You can sprinkle little chaat masala on the fried kababs, i haven't tried this as yet as i didn't have chaat masala at home but i guess it might taste good.

Last sunday when I prepared cutlet I decided to try out pudina chutney.. I asked ajoy if he can get pudina.. And when I just needed around 3-4 spoons of pudina he came back home with 3 gaddis :) So we had kind of pudina festival at home. The best dish out of it was pudina paratha..


Ingredients
4 spoon chopped Pudina
1 spoon chopped corriander leaves
5 spoon heaps wheat flour
1 and 1/2 spoon besan
1 tea spoon red chilli powder
1/2 tea spoon Jeera powder
1/2 tea spoon corriander powder
Salt
Oil/Ghee

Method

• Mix all ingredients except oil.
• Add 2 spoon of oil
• Make dough of this mixture using water.
• Keep aside for 30 min
• Roll parathas with 3 folds..
• Cook on hot tava and serve with butter, pickle and curd

Notes
With corriander leaves parathas become more tasty but if you like pudina a lot then you can skip corriander leaves.
I cook parathas with oil and put little ghee when its half done. That way taste of ghee mixes with partha and it tastes better.