u need :
1 bunch Pudina leaves,
1 tbsp jeera,
2 green chili,
1tsp salt,
1 tsp jaggery,
1 onion( optional)
Method:
Wash Pudina, add everything else in mixer and dry grind it and now add Pudina and grind it again with little water. Store in an airtight box.
This has a shelf life of 1 week in refrigerator. So this goes well with masala chappathi, dhokla, you can apply this on fresh bread toast. This I prepared on 9th as it was my friends b'day. I don't know whether my friend likes dhokla or not. I prepared it and it was little spicy and did not know what to do so I added onion and by just the smell saw it was more spicy. Anyway it was very good with dhokla was the review given by my friend. Sometimes I get confused while cooking. I don't taste any food prepared before serving. By just the flavor and color I guess the taste.
The main reason is because of this crazy green Chili's because they never have the same taste. I have got enough scolding's from my hubby because of this green chili. Red chili powder by the color of the recipe I make out whether it is spicy or not. But this green chili trouble me a lot. I buy them once a week wash them and store in fridge. So by the time I get used to them they will get over and when the new set come it is very difficult to guess whether they are spicy or not. Now I have found a new method. I cut and smell it . if it has strong spicy fragrance it means it is spicy.
Pudina has a unique flavor and it does not blend well with few vegetables. If you add Pudina it will override all other flavors and it will stand on top in that recipe.
My aunt prepares one more variety of Pudina chutney. Will upload it soon. It goes well with rice.
I'm posting my 10 minutes a day blog post today only because on Saturday and Sunday I will not get 1 min break also because I have to manage all work and 2 kids and shopping also.
1 bunch Pudina leaves,
1 tbsp jeera,
2 green chili,
1tsp salt,
1 tsp jaggery,
1 onion( optional)
Method:
Wash Pudina, add everything else in mixer and dry grind it and now add Pudina and grind it again with little water. Store in an airtight box.
This has a shelf life of 1 week in refrigerator. So this goes well with masala chappathi, dhokla, you can apply this on fresh bread toast. This I prepared on 9th as it was my friends b'day. I don't know whether my friend likes dhokla or not. I prepared it and it was little spicy and did not know what to do so I added onion and by just the smell saw it was more spicy. Anyway it was very good with dhokla was the review given by my friend. Sometimes I get confused while cooking. I don't taste any food prepared before serving. By just the flavor and color I guess the taste.
The main reason is because of this crazy green Chili's because they never have the same taste. I have got enough scolding's from my hubby because of this green chili. Red chili powder by the color of the recipe I make out whether it is spicy or not. But this green chili trouble me a lot. I buy them once a week wash them and store in fridge. So by the time I get used to them they will get over and when the new set come it is very difficult to guess whether they are spicy or not. Now I have found a new method. I cut and smell it . if it has strong spicy fragrance it means it is spicy.
Pudina has a unique flavor and it does not blend well with few vegetables. If you add Pudina it will override all other flavors and it will stand on top in that recipe.
My aunt prepares one more variety of Pudina chutney. Will upload it soon. It goes well with rice.
I'm posting my 10 minutes a day blog post today only because on Saturday and Sunday I will not get 1 min break also because I have to manage all work and 2 kids and shopping also.
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