Mint rice / Pudina saadam

Oh! I love mint. I have used this wonderful herb in chutney, gravy, rasam, pulao and raitha. My version of mint pulao is mixing the ground mint paste to the cooking rice. Just thought, why not add the ground paste to the cooked rice instead of cooking rice. I called this creation 'mint rice' that retains all the goodness of mint plus the intense minty aroma. A wonderful variety rice for any occasion. Here goes the recipe for this easy, breezy, classy, minty dish.

Ingredients:

Cooked rice - 2 cups

(the cooked rice should not be too soft or sticky)

Mint/pudina - 1 big bunch

(I used 2 handful of mint leaves)

Onion - 1 large - chop the onions

(I used one large red onion)

Desiccated coconut - half cup

(I used powdered desiccated coconut)

Green chillis - 3 to 4

(I used 4 thai chillis. The number of chillis depends on how spicy you want the rice)

Ginger - half inch - peel the skin and chop it finely

Garlic - 2 cloves

(I used half teaspoon garlic paste and 1 teaspoon ginger paste)

Dry bay leaves - 3

Oil for seasoning - 1 tablespoon

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Salt to taste

Ghee fried cashews - handful

Ghee for flavor - 1 or 2 tablespoons

Method:

Grind the mint with desiccated coconut and green chillis using very little water. Keep it aside.

Heat oil in a large kadai. Add mustard seeds. When it pops, add the urud dal. When it turns light brown, add the bay leaves and the chopped onions.

Fry the onions in medium heat for a minute and add the ginger and garlic. When the onion turns translucent add the ground mint.

Reduce the heat and keep stirring. You will notice the bring green mint turning light green. Add salt and turn off heat.

Mix in the rice until equal distribution. Add ghee for extra flavor. You can also mix in a handful of the powdered desiccated coconut. Garnish with ghee fried golden cashews and/or sprinkle powdered desiccated coconut on top and serve separately or accompanied with any raitha of your choice.

Almond dates kheer

Oh! it was heavenly. I fell in love, the first time I tasted kajoor ka kheer in Turmeric restaurant in Sunnyvale, CA. Since then, I've been planning to try this recipe one day. Mahanandi's post about Sukham Ayu cookbook recipe, Dates Kheer kindled my desire to try this recipe and I thought I can try today, being my birthday, a perfect day to treat myself with this delicious kheer. I tried this in my own style and it turned out to be fantabulous (a new word used by many now a days). What an excellent treat it was! No mess since I tried this recipe in Microwave. The tasty kheer was ready in few minutes. The kheer can be prepared in stovetop or microwave. I am sure it is mess free in stovetop method too. As for me, no kheer is complete without the flavor of cardamom. Here is the recipe.

Ingredients:

Pitted dates - 12 count

Almond powder - half cup

(or grind 2 handful almonds to a fine powder)

Sugar - 1 cup

(reduce the amount of sugar if the dates are too sweet)

Evapored milk - 1 can

(you can substitute with plain milk too)

Water - 2 cups

Cardamom powder - half teaspoon

Microwave method:

Chop the dates very finely. As the dates are sticky, I used a chopper to finely cut the dates.

Pour water in a microwavable safe container and whisk in the almond powder. There should not be any lumps.

Microwave on high (open) for approx 5 minutes.

Now, add the dates and whisk well.

Microwave on high for 5 minutes.

Add in sugar and cardamom and whisk well.

Microwave on high for 3 minutes.

Pour one can of evaporated milk. Add more sugar if you think the kheer is not sweet enough.

Microwave on high for 3 more minutes and the kheer is ready.

Stovetop method:

Chop the dates very finely. As the dates are sticky, I used a chopper to finely cut the dates.

Pour water in a kadai and whisk in the almond powder. There should not be any lumps.

Keep stirring in medium heat for 5 minutes. You will notice the almond powder is getting cooked in the boiling liquid.

Now, add the dates and whisk well.

Keep stirring in medium heat. You will notice the boiling almond milk bubbling up. Keep stirring continuously.

Add in sugar and cardamom and whisk well.

Reduce the heat and give a brisk stir for a minute.

Pour one can of evaporated milk or plain milk. Add more sugar if you think the kheer is not sweet enough.

Keep in low heat for 3 more minutes and the kheer is ready. Turn off heat.

This is my entry to this month's MEC edition for Nuts hosted by me. Many thanks to Srivalli for initiating this MEC event. I am glad to host this event this month.

This is my entry to the Mithai mela hosted by Srivalli of Cooking 4 all seasons.

Reminder: Please send in your recipes for MEC Nuts. You have time till the end of this month. Ample time to create your own dish using nuts in the microwave.