Egg pulao

    Not long before, we visited 'Royalseema ruchulu' restaurant at Hyderabad, I must admit that 'Nattukodi pulao' was an real FAB.  We continued to order pulao twice, thrice.... :)  After relishing their hot, fiery pulao, blogger part of mine desired to make an 'silent try' :)   As thought, I continued making the pulao with hard-boiled eggs, pulao was fantastic.  Here, I also share one useful trick for cooking the rice with correct texture. Also try to cook basmati rice in an wide-mouthed vessel, so that they dont become mushy and stay like separate grains.

Egg pulao can also be an 'hit' in your family.  Try them ideally on an week-day lunch once before an exotic week-end lunch :D  I garnished this egg pulao with mint leaves, one slice/wedge of egg along with deep fried onions.  I had them, as such.  Every bite was flavourful and tempting.  My daughter, Varsha who doesn't eat spicy food also carved an special interest to this pulao.  This is an easy and tempting alternative to our usual home-made  biriyani.  Do try them :D

Pudhina saadam/Mint flavoured rice

Why not give this creamy mint rice a try?? Kids will luv to have this mildly flavoured rice

Ingredients required

To make green paste

• 1 tsp roasted cumin seeds
• 2 bunch of mint leaves, cleaned and washed twice
• 1-inch piece of ginger

To temper

• 5-6 tsp of oil
• 1 tsp crushed cinnamon
• 1 tsp crushed marathi mogga
• 2-3 green chillies finely chopped
• 4-5 broken cashewnuts
• 4 tsp of finely chopped onions

Pudhina Idly Recipe | Soft & Healthy Mint-Flavoured Idli

Pudhina Idly is a delicious twist on the traditional South Indian idly. Fresh mint leaves (pudhina) and coriander add a vibrant green colour, refreshing aroma, and unique flavour to these soft, fluffy idlis. Served with spicy tomato chutney, this nutritious breakfast is both healthy and tasty.

Ingredients

• 1 cup regular idly batter
• 2 green chillies, broken into halves
• 1 tsp cumin seeds (jeera)
• 2 tsp ginger juliennes
• 1 cup fresh mint leaves (pudhina)
• ½ cup fresh coriander leaves

Method

Step 1: Prepare the Mint Paste

1. Heat a kadai on low flame.
2. Dry roast the cumin seeds, ginger juliennes, and green chillies for 1–2 minutes until aromatic.
3. Add the mint leaves and coriander leaves. Sauté briefly until they wilt slightly.
4. Allow the mixture to cool and blend into a smooth paste.

Step 2: Prepare the Batter

1. Add the prepared mint-coriander paste to the idli batter.
2. Mix well until the batter turns a uniform green colour.

Step 3: Steam the Idlis

1. Grease the idli moulds lightly with oil.
2. Pour the batter into the moulds.
3. Steam for 15–20 minutes or until a toothpick inserted comes out clean.
4. Allow the idlis to cool slightly before removing them from the moulds.

Serving Suggestion

Serve these soft and flavourful Pudhina Idlis hot with tomato chutney, coconut chutney, or sambar for a wholesome breakfast or evening snack.

Pudhina Idli is a simple and nutritious way to add the goodness of fresh herbs to your breakfast. The refreshing mint flavour pairs beautifully with spicy chutneys, making this dish a family favourite. Try this easy recipe for a healthy and colourful start to your day!

Tangy Mint Chutney Recipe | Refreshing Pudina Coconut Chutney

A fresh and flavourful chutney can instantly elevate any meal, and this tangy mint chutney is one such versatile accompaniment. Made with fresh mint leaves, coriander, coconut, and curd, this chutney has the perfect balance of freshness, creaminess, and spice.

The addition of amchoor powder gives it a mild tangy twist, making it an excellent side dish for snacks, sandwiches, dosa, idli, pakoras, or even chapathi rolls. This quick and easy chutney comes together in just a few minutes and adds a burst of flavour to everyday meals.

Ingredients Required

• 1 big handful of mint leaves
• ½ onion
• 1 medium-sized piece of coconut
• 2 green chillies
• ½ cup coriander leaves
• ¼ cup curd
• Amchoor powder (optional)
• Salt to taste

Method

1. Wash the mint leaves and coriander leaves thoroughly.
2. Add mint leaves, coriander leaves, onion, coconut, green chillies, curd, salt, and amchoor powder to a mixer jar.
3. Grind everything into a smooth and creamy paste by adding little water if required.
4. Transfer to a serving bowl and serve fresh with snacks or meals.

This tangy mint chutney is a quick and refreshing recipe that pairs beautifully with a variety of Indian dishes. The freshness of mint and coriander combined with creamy coconut and curd creates a delicious balance of flavours. Whether served with breakfast, snacks, or main meals, this easy homemade chutney is sure to become a regular favourite in your kitchen.