Shana Exports

Maths doesn’t play much of a role in my life, other than when absolutely, utterly unavoidable. I go to great lengths to avoid such occasions, so when one does occur, you can bet your booty that it’s as rare as a 300 carat diamond. Only a lot less interesting, and involving much swearing and general blasphemy. That’s the only way I can get through it – that, and help begged from anybody capable of looking a math problem in the eye without flinching and bursting into tears.
What does maths have to do with a cooking blog, or this recipe, one may wonder. Happily, not much with the recipe itself – just a mention on the blog for the sake of getting some content for the post leading to the recipe. And this is a recipe for a home-made ready-mix powder used to make spicy flavoured rice. Kind of like paruppu podi, but different in the ingredients used. Paruppu podi doesn’t involve coriander seeds at all, and they play a big role in this powder. The shels life differs, too. This masala powder, containing raw garlic as it does, doesn't have the extended shelf life of paruppu podi.

I have a surplus supply of Mint and Chives in my backyard this year.I thought I would make something with Pudina which is Mint leaves in Hindi and put those delicious herbs to use.Poories are fried bread from India for somebody who don't know about it.Just adding some Mint leaves to any dish makes it wonderfully fragrant.
With the addition of spices,they are a delight to eat all by themselves but I served with some Tomato chutney I always have in the fridge.You could skip all the spices in the Poories if you like,just add salt and minced mint leaves,still tastes great.Hope you give these a try:)

Long green chilli peppers are large, mild chillis and are generally used to cook Mirchi Ka Salan (Hyderabadi dish), stuffed bajjis, pakoras and other gravy dishes. They can be chopped, ground into a paste, slit, and de-seeded, or an entire chilli can be used in the dish.
These chillis have a very mild spice to them and I usually like to cook them during winters as a curry which has a tangy flavor. It goes well with pulao, rice and rotis. My family enjoys this dish, especially during cold weather. Here goes “Mirchi Khatta Masala” recipe.