For this week's weekend cooking, it's yet another simple mixed rice variety that's made with Pudina or Mint leaves. I had basically planned on making this for a particular reason. However, when that reason was met in a different way, I was free to share with you all as part of this weekend cooking
I made this with the SIMP or the South Indian Masala Powder that I had adapted from VCuisine. This rice is made simply by using this spice powder, along with the mint paste. The effortless cooking of this entire rice was so simple that it can actually get done under 20 mins or less, depending on the cooked rice available.
I served it with appalam and a delicious potato roast, all spicy again. Will be sharing the potato roast shortly.
Though I worked this Saturday, the weekend was quite hectic as I attended a blogger's family function and later met nearly eleven blogger friends, some locals, some who are visiting their families for vacation. It was a wonderful experience meeting them all. As always, it didn't feel meeting many of them for the first time. Such an enthusiastic bunch of bloggers and the time simply flew. We met over lunch and for all the drama I created valid reasons I had for not making it, I landed first, literally opening the restaurant myself.
We met over lunch at Amdavadi, a Gujarati Specialty Restaurant. The food seriously lacked the taste and grandeur of what we were treated in Ahmedabad by Vaishali. After all once tasting the original, nothing meets much right.
Anyway, it was a fun meeting like minded folks.
This was the lunch thali we ordered, Methi Thepla, Madrasi Undhiyu, Kichidi, Kadhi, Methi Gobi, Dhokla, Shrikhand.
Kokum Drink and Khandi - Both were excellent
All in all, all of us enjoyed meeting and planned to do it again soon.
I hope all these pictures left you interested to check out this simple, yet tasty rice.
Cooked rice - 1 cup
Oil - 2 tsp
Bengal Gram - 1/2 tsp
Mustard Seeds. Urad dal - 1/2 tsp
Cashews - handful
Curry leaves handful
Mint paste - 1/2 cup tightly packed
Coriander leaves handful
Green chilies - 3 -4 long
Salt to taste
SIMP - 2 tbsp (South Indian Masala Powder posted in Spice your Life!, pls click on SIMP for recipe)
Ghee -1 tsp
How to make the Pudina Sadam
Wash and grind the mint leaves, coriander leaves, and green chilies to a smooth paste with enough water. Keep it aside.
Cook the rice and keep it aside.
In a nonstick pan, heat oil, temper with channa dal, mustard, urad, curry leaves, cashews. Roast for a couple of minutes.
Then add the ground mint paste and cook on high. When the paste is getting cooked, add the SIMP. Mix everything well.
Once the masala paste is well cooked, which takes about 5 -6 mins, add the cooked rice and combine everything well.
Simmer and add the ghee and cover with a lid for a couple of minutes
Serve with aloo roast and papad.
When I made the SIMP, I have made enough to store, so making this is rather simple as all you need is the mint paste.
You can serve with this cucumber raitha as well.
This goes to my Weekend Cooking joined by Vaishali and Champa.