Green Coriander Chutney (Also Mint Chutney)

This Chutney Is my Family's favorite. I always keep a stock of it as it goes mostly with everything that is fried, non fried food, sandwich, and with many more. I have even posted Mint chutney recipe here in the same its just a very simple, you only have to add about 1/2 cup Mint Leaves in Ready Coriander Chutney and you have both.

Green Coriander-Mint Chutney

Ingredients:
1 cup Fresh Coriander leaves
1 tsp Cumin Seeds
1 tsp Sesame seeds
1 tsp peanuts
2 tsp sugar (optional)
1/2 Lemon's  juice
2 tsp ginger paste
4 green chilly
Salt to taste
4 pods of Garlic (optional) (If you want garlicy coriander chutney than use it, or else can omit)


Recipe:
In a mixer Chutney Jar, Mix Fresh Coriander Leaves with Cumin seeds, sesame seeds, peanuts, ginger and Green chilly. (Add Garlic and sugar if you want).
Grind it with little water until smooth paste.
Remove from the jar, add lime juice and salt to taste (if you want more spicy can add little more green chilly's to it)

Note: For Mint-Coriander Chutney.
Add about 1/2 cup of Mint leaves to Coriander chutney and here your mint Chutney is ready.

Methi Pulao/Rice (Green Fenugreek Rice-Pulao)

Methi Pulao/Rice (Green Fresh Fenugreek Rice - Pulao) is much liked in my family and believe me its very quick and simple to prepare. I serve this with cucumber raita and fried papad. So here it goes...

Methi Pulao/Rice (Green Fenugreek Rice-Pulao)

Serves: 3
Total Time: 30 minutes

Ingredients:

1) For Boiling Rice:

1 1/3 cup Basmati Rice wash and soaked for 30 minutes in water
4 tbsp grated dry coconut .i.e bura (can use fresh too, or can use coconut milk 1/2 cup)
1 bay leaf
2 green cardamom whole
2 black cloves whole
water for boiling

2) Other Ingredients In Pulao/Rice

1 tsp Olive oil (Or any Vegetable oil)
1 tbsp Ghee (Clarified Butter)
1 tsp Cumin seeds
1/2 tsp Mustard seeds
Pinch of Asafoetida powder
1 bay leaf
2 whole black peper
Half Bunch of Fresh Methi about 2 cup chopped Fresh Methi leaves
2 Onion Sliced (1 large & 1 medium)
2 Tomatoes small chopped (1 large & 1 small)
1 1/2  tsp Ginger Paste-Garlic Paste
1 tsp Green chilly paste
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1 tsp Red Chilly Powder
1/2 tsp Fennel Powder (Saunf)
Salt to taste

3) Garnishing

Few Cashew nuts cut in to pieces and fried



Recipe:

• In a Pan, Boil rice in water with green Cardamom, Bay leaf, black whole Clove, and grated dry coconut. Once done, allow it cool completely. So here, Coconut rice is ready.

• Mean while lets start working with other Ingredients.
• In a Large wok or Kadai, heat oil and Ghee, add cumin and Mustard seeds, as soon as it splutters add asafoetida powder, bay leaf, whole black pepper and sliced onion with pinch of salt. 
• Saute all until onions are soft and translucent. 
• Add Ginger-Garlic paste, Green Chilly Paste, Fresh chopped Methi leaves and chopped Tomato.

• Stir all and mix well until methi becomes soft and is cooked.

• One by one add all spice powder mentioned above (Cumin, Coriander, turmeric, red chilly, fennel powder and salt to taste).
• Stir all for a minutes. 
• Now fold boiled and cooled coconut rice in kadai mixture. Mix all properly, until rice is nicely coated with the kadai mixture.
• Remove in serving bowl, garnish it with fried cashew nuts.

• Serve hot with Fresh Cucumber Raita and Fried Papad.

• Here it is done -a simple Methi Pulao/Rice. [For Cucumber Raita: 2 cup Beaten dahi/Yogurt, 1 cup grated cucumber, salt to taste, roasted cumin powder 1 tsp] 
•  Enjoy your meal...:)