Mint is a zesty herb that stimulates digestion, brings relief from menstrual cramps, nausea and flatulence, soothes the throat, freshen the mouth and infuses food with a wonderful fragrance and flavor.
I keep looking for ways to include mint in our daily cooking. Sharing some homely favorites with you:
Mint chutney: ½ cup mint + 1cup cilantro leaves + 1 sharp green chili (optional) + ½ red onions + salt. Whirl these in a food processor, adding enough water to get a smooth, thickest paste of pouring consistency (make sure the herbs are finely ground). Squeeze lemon juice into the chutney and stir well. You can also use it as a spread.
Mint-spiked juice: For a touch of India-style spicy tomato/orange juice (or for that matter any fresh juice), make a trip to a specialty store and buy a packet of Chat Masala. Composed of dried mango powder and many interesting spices, chat masala is beautifully sour but not hot. Sprinkle this masala on juice and stir in a few finely chopped mint leaves. Pop in an ice cube if you like. Irresistible!
Rice with a hint of mint: One of my favorite comfort foods is rice cooked with green peas. Heat 1 tbsp. vegetable oil in a round-bottomed pan. Add ½ tsp. of cumin seeds, a small cinnamon stick, a few black peppercorns and a bay leaf. As soon as the seeds start crackling, pour in 1 cup of green peas and stir well. At this point, you can add ¼ tsps. turmeric powder for an exotic touch, a lovely golden color and many healing benefits.
When the peas are slightly soft, add 1 cup basmati rice, and toss gently to mix the rice with the peas and spices. Now add 2 cups of water, and salt to your taste. When the rice comes to a boil, lower the heat and cover the pan. When the rice is done, lift the lid and toss in about 2 teaspoons of chopped cilantro leaves, ½ tsp. chopped mint leaves and some freshly grated ginger. Squirt half a lemon too at this time—it lends tang and fluffs out the grains. Enjoy hot, with the raita recipe below or the chutney above—or perhaps both (in which case, go easy on the mint in the yogurt).
Crunchy minty yogurt: Here’s a crunchy yogurt raita you’ll find in most homes in India: 1 big bowl of plain yogurt, into which you stir 1 finely chopped cucumber + 1 finely chopped tomato + 1 finely chopped onion/spring onion + 1/2 tsp finely chopped cilantro leaves+ ¼ tsp chopped mint leaves, a little rock salt or sea salt + 1/2 tsp roasted and powdered cumin seeds + a pinch of paprika for a dash of bright color.
I keep looking for ways to include mint in our daily cooking. Sharing some homely favorites with you:
Mint chutney: ½ cup mint + 1cup cilantro leaves + 1 sharp green chili (optional) + ½ red onions + salt. Whirl these in a food processor, adding enough water to get a smooth, thickest paste of pouring consistency (make sure the herbs are finely ground). Squeeze lemon juice into the chutney and stir well. You can also use it as a spread.
Mint-spiked juice: For a touch of India-style spicy tomato/orange juice (or for that matter any fresh juice), make a trip to a specialty store and buy a packet of Chat Masala. Composed of dried mango powder and many interesting spices, chat masala is beautifully sour but not hot. Sprinkle this masala on juice and stir in a few finely chopped mint leaves. Pop in an ice cube if you like. Irresistible!
Rice with a hint of mint: One of my favorite comfort foods is rice cooked with green peas. Heat 1 tbsp. vegetable oil in a round-bottomed pan. Add ½ tsp. of cumin seeds, a small cinnamon stick, a few black peppercorns and a bay leaf. As soon as the seeds start crackling, pour in 1 cup of green peas and stir well. At this point, you can add ¼ tsps. turmeric powder for an exotic touch, a lovely golden color and many healing benefits.
When the peas are slightly soft, add 1 cup basmati rice, and toss gently to mix the rice with the peas and spices. Now add 2 cups of water, and salt to your taste. When the rice comes to a boil, lower the heat and cover the pan. When the rice is done, lift the lid and toss in about 2 teaspoons of chopped cilantro leaves, ½ tsp. chopped mint leaves and some freshly grated ginger. Squirt half a lemon too at this time—it lends tang and fluffs out the grains. Enjoy hot, with the raita recipe below or the chutney above—or perhaps both (in which case, go easy on the mint in the yogurt).
Crunchy minty yogurt: Here’s a crunchy yogurt raita you’ll find in most homes in India: 1 big bowl of plain yogurt, into which you stir 1 finely chopped cucumber + 1 finely chopped tomato + 1 finely chopped onion/spring onion + 1/2 tsp finely chopped cilantro leaves+ ¼ tsp chopped mint leaves, a little rock salt or sea salt + 1/2 tsp roasted and powdered cumin seeds + a pinch of paprika for a dash of bright color.
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