Pudina chutney recipe

pudina chutney recipe

pudina chutney

This sweet and sour pudina chutney reminds me of fun school days when mom kept yummy vegetable sandwiches ready when I returned from school.  She would put this delicious spread on all bread slices with tomato ketchup and good old ‘aloo ki sabzi’ – potato side dish, capsicum and thin slices of onion. Sometimes, I preferred plain cheese spread to tomato ketchup. Pudina chutney is also super tasty when served as mint dips for starters, both vegetarian and non vegetarian.

Well, the other day, I called her up and got the recipe. Decided to recreate the pudina chutney sandwich magic for my 6 year old son.

So here is how you make it!

You will need:

Fresh mint leaves (Pudina) – 2 cups
Fresh Cilantro / coriander leaves / Dhaniya – 1/2 cup
Raw mango pieces – 1/2 cup
Coconut grated – 1 cup
Green chillies – 1
Sugar – 1/2 teaspoon
Salt to taste

How to prepare
Grind all these ingredients to form a smooth paste like consistency. Spread this on brown bread sandwiches or use this as tangy mint dips for starters. This sweet, sour and spicy pudina chutney with a mouth watering aroma of cilantro and mint will remind you of good old days and everything mom-made 😉

And don’t forget to check out my crispy prawn starter recipe !


Vegetable Cutlets

veg cutlets for kids

A tasty and quick tiffin idea for kids – yummy vegetable cutlets. These can be made in minutes from fresh ingredients as well as left-overs, mainly left-over bread slices and left-over aloo ki sabji (spicy potato side dish).

vegetable cutlet recipe Vegetable Cutlets

You will need:

Bread slices – 6
Roasted cumin powder – 1/4 tsp
Chilly powder – 2/8 tsp
Coriander powder – 1/4 tsp
Boiled vegetables(potato, green peas,carrots and french beans)
Left over vegetable side dish(potato,green peas,french beans or brinjals)
Juice of 1/4 lemon
Salt to taste
Semolina(Rawa) – 3 tbsp
Chopped coriander leaves – 2 tbsp
Cooking oil for shallow frying


How to prepare Vegetable Cutlets

Mash the bread slices with the boiled vegetables or the left over side dish. Make sure that you go easy on the spices in case you are using a left over side dish. Add coriander powder, chilly powder, cumin powder, lemon juice, chopped coriander leaves and salt to taste. Mix well. Make flattened balls of the mixture. Coat them evenly with semolina and shallow fry in a non-stick fry pan. Semolina makes crispy cutlets. You can substitute semolina with dry bread crumbs.

Serve crispy veg cutlets with tomato sauce or mint chutney. You can even pack this for kids lunchboxes. Veg cutlets are equally enjoyed as a tea time snack and are easy to make especially when unexpected guests turn up.

Sooji Upma

rawa upma

Semolina or ‘rava’  upma is an ideal option for a healthy and nutritious breakfast. The best part is, you can grate and chop veggies into tiny pieces and camouflage these with the upma to make naughty kids eat veggies without noticing them!

rawa upma

You will need:

Semolina i.e. rava or sooji – 3 medium sized cups
Carrots – 1/2  (grated)
Green peas
Beans – 4(finely chopped) – optional
Green chillies – 2
Mustard seeds – 1/4 tsp
Clarified butter(Ghee) or Cooking oil – 2 tsp
Curry leaves – a few sprigs
Ginger – 1/2 ” piece
Onion – 1/2 (finely chopped)
Tomato – 1/2(chopped)
Water – 5 cups (Use the same cup that is used for measuring semolina)
Salt to taste

Method of preparation:
Heat clarified butter or cooking oil in a frying pan. Add mustard seeds and allow them to splutter. Add chopped green chillies,curry leaves,chopped onions, grated carrot and other veggies along with chopped tomatoes. Crush the ginger and add it to the frying pan. Saute till onions appear translucent. Add 5 cups of water. Add salt as per taste. Allow the water to boil on a medium flame.

Once the water starts boiling, turn the flame to low and  gradually add the semolina while stirring continuously. The semolina will absorb the water and get cooked. This happens real fast, so keep stirring. We do not want uncooked lumps in the rava upma.

Garnish with cilantro or curry leaves.


Note: You can add blanched peanuts or cashews to the rava upma. You can serve this with sliced bananas and a sprinkling of sugar.


Taro Leaves Recipe – Alu Vadi Recipe

alu vadis/taro leaf rolls- steamed and fried

alu vadis/taro leaf rolls- steamed and fried

Alu Vadi

Alu leaves/Taro Leaves are are native to south-east Asia. Fried and steamed alu vadi recipe has its origins in Maharastra, India. Being a south Indian, Keralite to be specific, my mom never knew how to prepare  Alu Vadi or taro leaf rolls.  Thanks to our Aamchi Mumbai neighbors and her keen interest in cooking, she picked it up and passed the recipe on to me. Mumbai is a melting pot of cultures from all over India and the way people gel with each other is amazing. Here you get to savor different cuisines, both local and global.

allu leaves/Taro leaves Alu leaves / Taro leaves

 Now coming back to the taro leaf roll recipe, check out the basic ingredients

Ingredients for Taro Leaves Roll/Alu Vadi

Alu leaves/Taro leaves – 10

For the batter:

Chick pea flower/gram flower(besan) – 3/4 cup
Tamarind pulp – 2 tsp
Crushed jaggery – 1 tsp
Asafoetida – a pinch
Red chilly powder – 1/2 Tsp( as per taste)
Turmeric powder – 1 pinch
Sesame seeds – 1 tsp
Salt as per taste
Sufficient oil for frying

How to prepare Alu Vadi or Rolls of Taro Leaves

Wash and clean taro leaves. Cut the stems. Prepare a thick batter of the above mentioned ingredients. Take a taro leaf, spread a layer of batter evenly all over. Place another leaf above this and spread the batter over it. Repeat this for all the 10 taro leaves till you have a ten layered spread. Roll this from the base to the tip. Steam this for 20-25 mins.

Once it cools down, slice it into rolls. Heat some oil in a frying pan. Fry these taro leaf rolls/alu vali till nice,crisp and golden brown, on a medium to high flame.

Taro leaf rolls are ready to eat!  I prefer to eat these rolls with a hot cup of tea and without any chutneys or sauces. Chutneys and sauces will overpower the flavor of the rolls with their own distinct flavor.

Note: Taro leaves can be itchy if not cooked well! The tamarind in the batter is precisely used for removing the itchiness of the leaves. The itchy leaves can be distinguished from the non-itchy leaves! Just ask the local vegetable vendor! The itchy ones have a purplish tinge on the stem and small hair like strands on them!