Pudina /Coriander chutney

Ingredients:

Pudina - 1 small bunch

Coriander leaves - 1 small bunch

Green chillies - 2-3

Garlic flakes - 3-4

Onion big - half

Ginger - 1 small piece

Almonds (raw) - 4-5

Raw mango - half

Salt as required

Method:

Remove half the bunch of pudina leaves and half bunch of coriander leaves and wash the leaves nicely.

Take a mixer grinder and put both the leaves,green chillies, garlic flakes, onion, raw almonds,and half raw mango cut into pieces and grind smoothly into a paste without adding water.

Add salt also while grinding.

You don't have to add water since leaves which are washed nicely are wet and that itself is sufficient other wise it will become too liquidy.

Now transfer to a bowl.

The pudina /coriander leaves chutney is ready to be eaten with bread while making sanwiches by applying on the bread slices or even as a side dish for idli or dosa.

I even prefer to have it with curd rice since I like the flavour to go with it.

The chutney is a bit spicy and tangy as well because of the addition of raw mango.

Coriander leaves Pulav

Ingredients:

Basmathi rice - 1 cup

Cinnamon - 1 inch piece

Cloves - 2-3

Elaichi - 2

Onion - 1 big

Tomatoes - 2

Potatoes - 2

Fresh peas shelled - 1/4 cup

Oil

Salt

Grind together:

Coriander leaves 2 bunches

Ginger - 1/2 inch piece

Garlic - 4 flakes

Green chillies - 6

Jeera - 1 tsp

Small onions - 8

Grated fresh coconut

Method:

Cut onions and tomatoes into i inch long pieces.

Peel and dice potatoes, cook the fresh peas.

Heat oil in a pan and fry garam masala spices.

Add onions,fry for few minutes and then add chopped tomatoes and fry till it becomes soft.

Add potatoes and fry for few minutes.

Mix ground masala and fry in a medium flame,till good smell comes.

When moisture is absorbed add rice and fry for few more minutes.

Add enough salt and 2 cups of boiling water with peas.

Mix and close the lid.

Pressure cook for 10 minutes.

The coriander leaves pulav is ready to be eaten with any raitha of your choice.