Saturday, May 7, 2011

Pudina Powder/Mint Leaves Powder


Items needed:

Mint leaves- 1.5 cup full
Chana dal- 2 table spoons
Moong dal- 2 table spoons
Tamarind- size equivalent to small lemon
Red Chilies- 8 (depends)
Salt-as needed
Garlic pods- 2
Oil- 2 table spoons (subjective)

Preparation time: 30 mins

Method:

Fry mint leaves in plain pan with no oil until the mass becomes half.
Keep it aside.
In the same pan add 1 table spoon oil, add chana dal, moong dal, red chilies and fry them until the mix turns color. 
Now add tamarind, garlic pods  and fried mint leaves, stir fry on medium flame for 5 mins.
Let the mix cool down.
Shred the mixture in blender. Add salt before shredding. Shred it to coarse powder consistency.
Now fry again the mixture in 1 table spoon oil.
Pudina powder is ready.
This powder can be preserved in fridge for more than 20 days.
Outside, may be 10days.


NOTE:
This powder is good to eat with rice and ghee.
Else use less salt while preparing so that this powder can be used in seasoning any curry to get nice flavor.





Meal maker curry/Soya chunks curry



Things needed
Meal Maker - 250 gm
Tomato-1/2 medium sized- very small pieces
Carrots-2- grated
Capsicum-1(optional)- small slices
Chilli powder-as needed
Salt- as needed
Dil seeds powder-1 table spoon
Corainder powder-2 tea spoons
Oil- 1 table spoon
Onions- 1/4th of medium  sized one.

Preparation time: 25 mins

Method:
  • Boil water for 2mins in oven. Add meal maker chunks to it, keep them aside for 5mins.
  • Take a non stick pan, add oil in it.
  • After oil gets heated, add seasoning spices, onions and fry them until their color turns golden yellow.
  • Meanwhile peel & grate the carrots. Now add grated carrot, capsicum to the seasoned mix.
  • Fry them for 5 mins, add tomato pieces.
  • Add softened meal maker chunks and salt.
  • Let the curry boil on medium flame for 5 mins then add chili powder, dil seeds powder, coriander powder. Sim it for few minutes.

















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