MINT CHUTNEY WITH COCONUT

 

I love the refreshing aroma of mint leaves,as it elevates the flavor profile of any dish.After buying mint leaves,I always prepare thogayal.Hence this time I decided to prepare a flavoursome chutney with a slight variation.I thoroughly enjoyed it with plain rice.You can even pair it with idli,dosa,uthappam.

 

 

 

 

 

 INGREDIENTS :

 

MINT LEAVES-- 1 BUNCH

COCONUT GRATINGS- 1 TBSP 

RED CHILLIES- 4 NOS

SHALLOTS--8 NOS

URAD DAL- 4 TSP

GARLIC CLOVES-5 NOS

TAMARIND- SMALL PIECE

SALT TO TASTE

OIL FOR  FRYING

 

PROCEDURE 

 

1.Wash and rinse mint leaves in clean water and allow the water to drain. 

2.In a pan add oil and roast urad dal,red chillies,shallots,garlic and tamarind.

 

3.Transfer the roasted contents to a mixer jar.In the same pan fry mint leaves till it shrinks in size.

 

4.Transfer the sauteed mint leaves along with coconut gratings.

 

5.Add some water to the mixer and keep it aside.Wait till the lentil softens.

 

6.Grind the contents to a little coarse paste and serve.

 

PUDHINA BATH

The other day,I was browsing through a write-up on mint leaves/pudhina. I was really amazed to discover innumerable health benefits of mint.It is used in treating various health ailments: cough,cold,asthma,dental problems and congestion.It is adopted in aroma therapy as it relieves stress and induces sleep.The aromatic flavour of the mint leaves enhances the taste of any dish.I have made this rice dish, many number of times but never got an opportunity to put down the recipe on this blog.If prefer pudhina pulao,then you can  incorporate any number of veggies.

 

 

 

   

 INGREDIENTS TO GRIND :

 

 MINT LEAVES- 1 CUP

CHOPPED CORIANDER LEAVES- 1/2 CUP

CINNAMON- 1

CLOVES-3

GARLIC CLOVES- 5 NOS

GINGER- 1/2 INCH

 

GREEN CHILLIES- 2 NOS

PEPPERCORNS- 1/4 TSP

FENNEL SEEDS- 3/4 TSP

 

FOR SEASONING :

 

OIL- 2 TBSP

 

CUMIN SEEDS- 1 TSP

OTHER INGREDIENTS

BASMATI RICE- 1 1/2 CUPS

WATER- 3 CUPS

 

ONIONS- 2 NOS

SALT TO TASTE

 

 PROCEDURE : 

 

1. Was,rinse and soak rice in 3 cups of water and keep it aside for 30 minutes. I always follow this method as it ensures fluffy consistency and also prevents the grains from breaking,when cooked.

 

2. Grind all the ingredients cited in the column to fine paste using little water. Add 1/2 tsp of sugar with this paste and mix well. This helps to retain the bright green hue.

 

3. Heat oil in a pan and splutter cumin seeds. Add chopped onions,salt and saute till it turns translucent.

 

4. Now pour the paste over the sauteed onions and fry till the raw smell evades completely.

5.In a pressure cooker,transfer soaked rice,salt,drop of oil and cook without lid till it is three fourth cooked.Since salt is already added while frying paste,you have to keep note of the same and add it judiciously.

6.When the rice is three fourth cooked,add the paste and gently mix it. Now close the cooker lid and cook for 2 whistles and switch off.

7.After twenty minutes,open the cooker lid and mix the rice. Serve with fryums,chips/appalams.

 

 

CURRY LEAVES, MINT CHUTNEY

Healthy eating is very vital for well being.Hence,it is really important to focus on nutritious and balanced diet to boost our immune system. If you skim through grandma's recipe diaries,you can discover plethora of home remedies for various health ailments. It is prudent to resort to such simple home remedies instead of ingesting antibiotics, at a drop of a hat. This chutney,is one such remedy for treating stomach ulcer. I learnt it from a T.V show, aired on a Tamil channel.

 

 

 

 

 

 

 

INGREDIENTS

 

MINT LEAVES- 1 CUP

 

CURRY LEAVES- 1 CUP

 

GRAM DAL- 3 TSP

 

URAD DAL-3 TSP

 

PEPPERCORNS- 1 TSP

GARLIC CLOVES- 6-7  NOS

ASAFOETIDA- 3/4 TSP

SESAME OIL- 4 TSP

SALT TO TASTE / HIMALAYAN ROCK SALT

TAMARIND-GOOSEBERRY SIZE.

PROCEDURE

Wash curry leaves and mint leaves separately and keep it aside.

In a pan heat 2 tsp of sesame oil and fry curry leaves and it take it off the stove,when it turns soft.

Now throw the mint leaves in he same pan and fry till the leaves shrink. Keep the sauteed leaves aside.

In the same pan add remaining 2 tsp of oil and add the lentils along with peppercorns,asafoetida,tamarind and fry well. At last add garlic cloves,salt and fry for a minute and switch off.

Now in a mixer jar add all the sauteed ingredients together and add some water.

 

Grind to fine paste. This chutney tastes good only with plain rice.

MINT / PUDHINA CHUTNEY WITH COCONUT

 

 INGREDIENTS

 

MINT LEAVES-  1 BUNCH

 

COCONUT GRATINGS-  1 1/2 TBSP

 

URAD DAL-  4-5 TSP

 

RED CHILLIES-  4 NOS

 

GREEN CHILLIES- 2 NOS

 

MINCED GINGER-  3 TSP

 

TAMARIND-  GOOSEBERRY SIZE

 

CURRY LEAVES-  1 SPRIG

 

CORIANDER LEAVES- CHOPPED 1 TBSP

 

SALT TO TASTE

 

ASAFOETIDA-  3/4 TSP

 

OIL-  4 TSP

 

 

 

METHOD  

Heat oil in a pan and saute urad dal,red chillies,green chillies,mint leaves and coconut gratings. Saute till the ingredients get roasted.

Allow the sauteed ingredients to cool.

In a mixer jar add the sauteed ingredients along minced ginger,coriander leaves,curry leaves,tamarind and salt. Add little water and grind to smooth paste. 

 

 

 

 

PUDINA ALOO

INGREDIENTS

POTATOES- 3 BIG SIZE

MINT LEAVES- 1 CUP

CORIANDER LEAVES- 1/2 CUP

GARLIC CLOVES- 4 NOS

ONION CHOPPED- 2 NOS

GREEN CHILLIES- 2 NOS

TOMATOES CHOPPED- 2 NOS

TURMERIC POWDER-1/4 TSP

CHILLI POWDER- 1 TSP

GARAM MASALA POWDER- 1 TSP

SALT TO TASTE

CUMIN SEEDS- 1 TSP

OIL- 1 TBSP


METHOD

Wash and steam cook potatoes and chop it cubes and keep it aside.

In a pan heat oil add cumin seeds. When it starts to splutter add onions and saute till it turns translucent. Add tomatoes and saute till it turns mushy.

Grind mint leaves,garlic cloves,green chillies to fine paste using little water.

Add the mint paste over the sauteed onion and tomato mixture. Boil the paste till the raw smell disappears.

Add turmeric powder,chilli powder and cook for few minutes.At last add garam masala powder and simmer in mild heat and switch off.

PUDINA PARATHA

INGREDIENTS

WHEAT FLOUR-  2 CUPS

MINT LEAVES- 1/2 CUP

CORIANDER SEEDS- 4 TSP

RED CHILLIES- 5 NOS

FENNEL SEEDS- 1 TSP

CUMIN SEEDS- 1/2 TSP

GARAM MASALA POWDER- 1 TSP

SALT TO TASTE

TURMERIC POWDER-1/2 TSP

WATER FOR KNEADING DOUGH


METHOD

Wash and dry mint leaves and keep it aside. In a pan dry roast red chillies,fennel seeds,coriander seeds,cumin seeds till crisp and allow it to cool. In the same pan roast mint leaves and grind it to coarse powder along with the roasted ingredients.

In a wide bowl add wheat flour,salt,turmeric powder,oil,ground powder and knead to soft dough using water and leave it aside for 20 minutes.

Divide the dough into equal balls dust flour roll to thin chapatis.

Start folding from the corner and fold into circle and keep it aside.

Now gently roll the folded dough . Heat the skillet and cook the rolled parathas till brown spots appear on both the sides.

Apply ghee on  the hot parathas and serve.