MINT LEAVES POWDER | DRIED MINT LEAVES POWDER | PUDINA PODI

Mint powder is one of the quick essential in my kitchen . I usually store the dried mint leaves powder in my pantry and the come handy when fresh mint leaves are not available . It is the  beginning of winter and the mint plant in my garden just started to whither away . Before the plant is completely gone , I saved a lot of the mint leaves and made the pudina podi or Mint leaves powder and stocked them in my pantry . So now off to today' s post Mint leaves powder or pudina podi .

MINT LEAVES POWDER |  DRIED MINT LEAVES POWDER | PUDINA PODI

Mint Leaves Powder - Ingredients

Preparation Time : 2 days  |   Recipe Category: Cooking essentials

• Mint Leaves - As Needed

 

Method :

• Take the mint leaves . Seperate the Mint leaves from stem .

• Wash the Leaves well to remove sand and dirt . Spread them on a wide plate and allow them to get dry . 

• Set aside for a day or two till they are completely dry . Transfer them to a blender once they are dried.

• Grind them to a fine powder .

• Mint powder is done !

• The mint powder is ready to be stored . They can be stored in an airtight box and used for several months as needed .

Notes :

• The mint leaves can be dried indoors .
• The left over mint could be made to a powder and be used as needed .

Click the other Basics of Cooking tips posted in the blog by clicking here . 

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ROTI NOODLES | TORTILLA NOODLES RECIPE | HOW TO MAKE CHAPATI NOODLES

Roti , Chapati ( Tortilla ) Noodles is a simple quick stir fry dish made with some left over rotis or tortillas . This can be packed for kids lunch box as well . This Roti ( tortilla )  is very easy to make and could be made healthy with the addition of some colorful veggies .Leftover rotis , chapati or Tortilla can be turned in to a fresh dish .  So now off to today's post how to make roti or Tortilla Noddles .

ROTI NOODLES | TORTILLA NOODLES RECIPE | HOW TO MAKE CHAPATI NOODLES

Roti ( Tortilla ) Noodles - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins

Recipe Category: Snack | Recipe Cuisine: Indian

• Leftover Rotis Or Torillas - 4 numbers ( click here for the recipe )
• Bell Peppers - 1 number , chopped length wise ( Click here for the recipe ), I used frozen bell peppers
• Carrots - 1 number , chopped lengthwise
• Ginger Garlic paste - 1 tablespoon  ( Click here for the recipe )
• Onion - 1 number , Chopped
• Red chilli powder - 1 teaspoon
• Soya sauce - 1 tea spoon
• Lemon juice -2 - 3 drops
• Salt - to taste 
• oil - 1 teaspoon

 

ROTI NOODLES | TORTILLA NOODLES RECIPE | HOW TO MAKE CHAPATI NOODLES

Method :

• Take the Tortillas or roti and chop them length wise . set aside .

• Heat oil in a wok . Add the ginger garlic paste and fry till the raw smell goes away . Now add the onions and cook till they become translucent .

• Add the colorful veggies , red chilli powder and saute them .The veggies should be crunchy . Do not over cook them .

• Add the soy sauce .

• Add the chopped Rotis , Tortillas .

• Mix the contents well and add few drops of lemon juice . This gives a nice tangy taste .

 

• Done !! . Serve this Roti Chapati or Tortilla  noodles with some raitha .

• Yummy Roti noodles are ready to serve ..

Notes : 

• Any veggies could be added to make this dish . 
• Lemon juice is optional and could be replaced by one tomato which is sauteed along with the onions .

Check out all the other kids recipe by clicking here .

Check out other similar Recipes below:

• Indo Chinese Vegetable noodles 
• Kothu Chapathi

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PUMPKIN PUREE - PRESSURE COOKER METHOD

I had a pumpkin left over in my home , hence i made a puree with it . I have already posted a pumpkin Puree made in oven here , but it took longer to bake and puree them . This method is more faster and the entire puree can be made in 10 minutes . Off to the recipe .

Ingredients:

• Pumpkin - 1 no , cut in halves and De-seeded
• Water - 1/2 cup

Method:

Slice the pumpkin . Take the pressure cooker , add the water and now add the sliced pumpkin to the cooker.

Cover with the lid and pressure cook the contents for 2 hisses . Now open the cooker and allow it to cool an bit . Remove the skin of the pumpkin . Its really easy as the skin nearly fall off once cooked .

Transfer the contents to a food processor or a mixer and puree them .

 

 Pumpkin Puree is ready to use .

 

Transfer the puree to Ziploc covers or boxes and freeze them and use as desired . I made Pumpkin Pancakes using the puree . Click here to check the recipe .

Check out an Indian dessert made with Pumpkin puree here .

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Vegetable sandwich recipe

My daughters like sandwiches. After posting the Banana sandwich , i wanted to post another sandwich recipe . I had few Pinto bean patties left over , so i used those patties in this sandwich along with some veggies . Off to the recipe.

Vegetable sandwich recipe

Ingredients:

• Bread slices - 2 no
• Pinto bean patties - 2 no
• Shredded onions - 1 tbsp
• Tomato - chopped , 1 tbsp
• Lettuce - shredded , 1 tbsp 
• Butter - 1 tsp ( Vegans can substitute this with 1tsp of oil ) , Optional 

Method:

Preheat the sandwich maker if you are using it , Or it could be made in a tawa as well.Take the bread slices and apply Butter / oil to one side . This step could be skipped for a healthy version . Place one slice on the sandwich maker . Top it with the patties and add onion , tomato lettuce to it .

Place another slice on top of this bread .

Grill the bread with the sandwich maker , or it could be toasted in a tawa .

Cook till the bread is toasted well .

Serve hot with Ketchup

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vatha kulambu | வத்த குழம்பு | Tangy gravy made with sun dried vegetables

I had few leftover  sun dried vegetables called  "Vathal"  in Tamil so I decided to make this curry . This gravy is a very famous south Indian food . Its common in most of the restaurants in Tamil Nadu . Now off to the recipe .

Ingredients:

• Sun dried Vegetables / Vathal - Few of them ( I used Turkey Berry ( Sundaikaai ) , Chillis , Cluster Beans ( Kothavarangai )
• Onion - 1 no , Chopped
• Tamrind juice - 1/2 cup
• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Urad dhal - 1/2 tsp
• Salt - to taste
• Sambar Powder - 2 tsp
• Turmeric Powder - 1/4 tsp

Method: 

Fry the sundried vegetable ( Vathal ) and set aside .

Heat oil in a wok . Add the mustard seeds and allow it to pop . Now add the urad dhal and fry for few seconds .Add the chopped onions and fry till they become translucent . Add the turmeric powder , Sambar powder and salt and mix .

Now add the vathal to it ( Sun dried Veggies ) and mix .

Pour the tamarind juice and bring the contents to a boil . Cook till the oil separates out of the gravy .

Serve warm .

This goes well with steamed Rice .

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Roasted Pumpkin Seeds / Oven Roasted Pepitas

My daughter got this recipe form her Kinder garden teacher after they went for a fall trip for picking pumpkins . I was very surprised to hear at first  that the pumpkin seeds are edible , but This is truly a gulit free snack and highly nutritious too. Off to the recipe suggested by my 5 yr old daughter .

Roasted Pumpkin Seeds / Oven Roasted Pepitas

Ingredients:

• Pumpkin Seeds of 1 Whole pumpkin
• Oil - Few Drops
• Chilli Powder - To Taste
• Salt - To taste

Method:

Take out the Pumpkin seeds from the pumpkin , It was kind of Sticky , Scoop out the entire Seeds . Wash them thoroughly and pat them dry on a paper towel .

In a mixing plate , take the seeds and drizzle few drops of oil , and add the chilli powder and salt and mix .

Preheat the oven to 375 F . Line the baking tray with Aluminum foil and spread out the seeds on the foil . Bake them for 10 minutes .

The oven roasted Seeds are ready to serve .

Enjoy this nutritious Snack .

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Capsicum Fried Rice / Stir Fry bell peppers with Rice

Capsicum Fried Rice / Stir Fry bell peppers with Rice

My kid was craving for fried rice . I had few left over rice and had a bell pepper in my home that i plucked from my patio garden and made this quick recipe for my kid . It was prepared in less than 15 mts . Now off to the recipe

Ingredients:

Cooked Rice ( left over rice ) - 2 1/2 cups
Bell Peppers  - 1 no , diced
Pepper powder - 2 tsp
Green Chilli Sauce - 1 tsp
Soy sauce - 1 tsp
Ajinamotto - 1/2 tsp
Salt - to taste
Cruched Garlic pods - 4 pods
Oil - 1 tbsp

Method:

Heat oil in a wok . Add in the crushed garlic and fry till the raw smell goes away . Now add the chopped bell pepper , salt and fry till it is half cooked . The bell peppers should be crunchy .

 

At this point add the left over cooked rice  , green chilli sauce , soy sauce , ajinamotto , pepper powder and stir .

 

Mix well and keep stirring for few minutes .

Serve hot .

Enjoy with hot sauce !

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Vadai Curry / Paruppu Vadai Kulambu

Vadai Curry / Paruppu Vadai Kulambu

Do u have few left over Vadai ? Wondering what to do with that !! Here is a simple recipe which can be made with the left vadai 's .



Ingredients:

Masal Vadai / Parupu Vadai  - 10 -12 no
Shredded Coconut - 1/2 cup
Sambar powder - 2 tsp
Turmeric Powder - 1/4 tsp
Onion - 2 no , Chopped
Tomato - 1 no chopped
Lemon Juice - 2 tbsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Salt - to taste
Cumin seeds - 1 tsp

Method:

Heat oil in a cooking vessel , add the mustard seeds and allow it to pop, Now add the urad dhal and fry till brown in colour .

Add the Chopped onions , Tomatoes , Sambar powder , turmeric powder , salt and sprinkle little water and cook till it become soft .

Grind together the shredded coconut , cumin seeds and little tomatoes to a paste by adding little water  in a mixer .

 

Set aside the Vadai  .

Transfer the ground paste to the  masala and cook till the raw smell goes away .

 Now add the Cooked Vadi to the gravy and cook till the oil separates out .

 Serve hot with steamed rice or dosai .

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