Showing posts with label Mint Leaves. Show all posts
Showing posts with label Mint Leaves. Show all posts

Baby Potato Pudina Roast

1. Baby potatoes - Around 15-20
2. Pudina - one bunch
3. Green chillies - 4
4. Onion - 1 small sized
5. Coconut shredded - 2 tblspoons
6. Garlic - 3 cloves
7. Ginger - 1 inch piece
8. For seasoning - Oil about 3-4 tblspoons, mustard seeds, cumin seeds, turmeric powder
9. Salt - as needed.
1. Boil the whole baby pototes in water. Take care and avoid over-cooking. Peel the skin.
2. Grind the items mentioned from 2 through 7 into a paste.
3. In a kadai, pour oil and season with items mentioned for seasoning.
4. Add the ground paste. Saute until the raw smell goes.
5. Add the whole baby potatoes and salt.
6. Put the stove in low-medium and let the potatoes roast well.
7. Alternatively, once we add the potatoes and salt, we can mix the potatoes with the masala well and then transfer it into a baking tray, and broil the potatoes on high for about 8-10 minutes until it s a well-done roast.
Yummmmmmmy pudina-potato roast is ready. Hot-rice and rasam, chappathi, sambhar sadham, curd-rice, all goes well with this roast.

Pudina Aloo Baath

1. Pudina - one bunch
2. Ginger - 2 inch piece
3. Garlic - 3-4 cloves
4. Green chillies - 3-4
5. Coconut shredded - half cup
6. Potatoes - 3 - peeled and cut into cubes.
7. Onions - 1 - chopped fine
8. Oil - 3 tblspns
9. For seasoning - turmeric powder, fennel seeds, cinnamon 2 inch piece, cloves - 2, cardomom - 1, bay leaves -2
10. Salt - as needed.
11. Cooked basmati rice - about 2 cups
1. Grind the items mentioned 1 through 5 into a paste
2. In a kadai, pour oil, and season with items mentioned for seasoning.
3. Add onions. Saute until they are cooked.
4. Add the ground masala. Saute until the raw smell goes.
5. Add the potato cubes. Add salt. Cook until the potatoes and well-done. 
6. Add the cooked basmati rice to the cooked curry. Mix without breaking the rice.
7. Enjoy with a raita of your choice.

Pudina Rasam by Shripriya

1. Pudina - half bunch
2. Jeera - 1 tblspoon
3. Pepper - half tblspoon
4. Toor Dhal - half tblspoon
5. Asafoetida - a pinch
6. Red chilies - 1-2
7. Toor dhal pressure cooked - 3/4 cup
8. Tomatoes - 2 medium sized
9. Tamarind - small lemon sized
10. Curry leaves and coriander leaves- few springs
11. For seasoning: Ghee, mustard, and jeera.
12. Salt - as needed.
1. Fry pudina leaves in a teaspoon of oil and keep aside.
2. Fry jeera, pepper, toor dhal half tblspoon, asafoetida, and red chillies in little bit of oil.
3. Grind pudina and rest of the fried items together.
4. Soak tamarind in about 2 cups of water and extract tamarind juice. Add salt, chopped tomatoes, and curry leaves and bring it to boil.
5. Add the pressure cooked dhal. Let it boil  for few more minutes.
6. Add the ground paste. Boil it for few more minutes until good aroma comes.
7. Turn off the stove, season it with items mentioned for seasoning, and garnish with coriander leaves. is ready. Goes excellently well with hot white rice. And you can just drink it a soup. Enjoy.

Minty Channa Masala

1. Pudina - One bunch
2. Tomato - 2 medium sized
3. Onion - 2 medium sized
4. Ginger - 2 inch piece
5. Garlic - 3-4 cloves
6. Red chillies - 4
7. Channa (kondaikadalai) - 1 cup
8. Channa masala powder - 1 tblspn
9. Cumin-Dhania powder - 1 tblspn
10. Turmeric powder - few pinches
11. Oil - 2-3 tblspns
12. Salt - as needed.
1. Soak channa overnight, pressure cook with salt and turmeric, and take just a little of bit of it and mash it well.
2. Grind into a paste: Tomato, Onion, Garlic, Ginger, Redchillies, and pudina.
3. In a kadai, heat oil. Add the ground paste and saute until the raw smell goes.
4. Add cooked channa with the water.
5. Add channa masala powder and cumin-dhania powder.
6. Once it starts boiling, add the mashed channa to get a thick consistency.
7. Boil until you get your desired consistency.
8. Minty channa masala is ready. Goes well with plain briyanis, chappathis, pooris, naan, etc.,

Green Peas and Pudina Vadai

    Green Peas - 1 cup
    Onion - 1 finely chopped
    Pudina leaves - 1 cup
    Ginger - 2 inches
    Green chillies - 3
    Gram flour - 1 tbsp
    Salt - to taste
    Oil - to fry
  Grind the green peas coarsely. Grind pudina leaves, green chillies and ginger. Mix the ground green peas and pudina,ginger, green chillies and chopped onion . Add gram flour just to bind the mixture. Add salt and sprinkle little water in case required and mix well. Take small balls and make it in vada shape and deep fry it in oil.

Pudina Pakoda

   Potato - one small grated
   Carrot - one grated
   Beans - 4 to 5 chopped finely
   Pudina leaves - 1 cup
   Gram flour - 1 cup
   Rice flour - 1/4 cup
   Bombay Rava - 1 tsp
   Green chillies - 3
   Ginger - 1 to 2 inches
   Salt - to taste
   Oil - to fry

Grind pudina,ginger and green chillies together. Mix it with gram flour, rice flour, rava, salt.Add the grated vegetables to the mixture. Use very less water to sprinkle on the mixture and mix it well. Make small balls and deep fry it. Pakodas are ready.

Pani Puri by Shrividhya

           For Pani:
           Pudina leaves -  one bunch
           Coriander leaves - 1/4 bunch
           Tamarind - one small lemon size
           Ginger - 2 to 3 inches
           Garlic - 2 pods
           Green chillies - 4  
           Black Salt - 1 to 2 spoons  

     Soak tamarind and make it soft so that it is easy to grind. Grind all the above ingredients except black salt to make a fine paste. Then take a glass of cold water and add 1 to 2 spoons of the ground paste. Then add black salt to it according to your taste requirements and mix it well.
Now the pani is ready.       

        For the stuffing in the Puri:
        Potato - 1 big
        Green Moong dal - 1/4 cup
        Onion - 1 small chopped
        Jeera powder - 1 tsp
        Dhaniya powder - 1tsp
        chilli powder - 1 tsp
        coriander leaves - little
        Chat masala or garam masala - 1/2 tsp

Boil the potato and peel the skin.  Pressure cook the green moong dhal . Smash the potato nicely and add the cooked green moong dal.Add the chopped onion. Then add all the masala powder and salt and mix it well.
Now the stuffing is ready.
Take the puris and break it in the middle. Put little stuffing in the puri and then fill it with the pani. Eat and enjoy.

Pudina Lassi


   Buttermilk(little thick) - 1 glass
   Pudina leaves - 10
   Ginger - 1/2 inch piece
   Green chilli - 1
   Chat masala - 1/2 tsp
   Salt - to taste
Put everything except buttermilk in the mixer and grind. Then finally add the buttermilk and grind it for few seconds just to mix everything with it.
 Yummy Pudina lassi is ready.

Pudina Pachadi (Raitha) by Shripriya

Pudina - One bunch
Green Chillies - 4-5 (depending on your preference add 1-2 more or reduce 1-2)
Tomatoes - 3 medium size
Oil, mustard, and urad for seasoning.

1. Fry pudina and green chillies in a teaspoon of oil.
2. Grind it into a paste.
3. Chop tomatoes into small pieces. In a kadai, put teaspoon of oil and then season with mustard and urad. Then fry the chopped tomatoes in that. Add salt.
4. Turn off the stove. Add the cooked tomatoes to the pudina paste and then add curd according to taste. Pachadi is ready.

This goes well with plain rice, thachi mammu, idli, dosa, and chappathis. Hope you all like it.

Pudina Pachadi

Hi Friends
This is my first post in this blog. This one is a very simple recipe. But more and more detailed recipes and posts to come from now on. :)

Pudina - One bunch
Green Chillies - 4-5 (depending on your preference add 1-2 more or reduce 1-2)
Tomatoes - 3 medium size
Oil, mustard, and urad for seasoning.

1. Fry pudina and green chillies in a teaspoon of oil.
2. Grind it into a paste.
3. Chop tomatoes into small pieces. In a kadai, put teaspoon of oil and then season with mustard and urad. Then fry the chopped tomatoes in that. Add salt.
4. Turn off the stove. Add the cooked tomatoes to the pudina paste and then add curd according to taste. Pachadi is ready.

This goes well with plain rice, thachi mammu, idli, dosa, and chappathis. Hope you all like it.

Mint Raitha

This Raitha seemed to be something different and unique. It tasted too good with both Pulav and also with Tamarind rice.

Mint Leaves - 5 tbsp
Thick Curd (unsour) - 3 cups
Cumin powder - 1 tsp
Salt to taste
Green chilly - 1 no

Add salt and cumin powder to the curd and beat  it well. Chop the mint leaves finely and add it to the curd. Chop the green chilly and add that too to the curd. Whisk the curd and let it set in fridge for about 1/2 an hour. 

Tomato Pudhina Chutney


1.Medium size tomatoes – 4
2.Mint leaves – Half bunch
3.Bengal gram dhall – 1 tsp
4.Split Urad dhall – 1 tsp
5.Red Chillies – 3
6.Salt to taste


1.Clean the mint leaves
2.Add two tsp oil in a frying pan and sauté mustard,gram dhall,urad dhall and red chillies. Keep them aside.
3.Fry the mint leaves till it gets cooked. Keep them aside
4.Chop the tomatoes and fry them till they are cooked.
5.Grind the tomatoes, mint leaves and red chillies
6.Finally add the fried gram and urad dhall and grind them

Since we are adding the dhall at the end, it will give a crunchy taste.

Coconut Mint Chutney

Coconut - 1 cup grated
Fried Bengal gram  - 1/4 cup
Green Chillies - 2 nos
Mint Leaves - 1/4 cup
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad Dal - 1 tbsp
Asafodeita - 2 pinches

Grind coconut, bengal gram, green chillies, mint leaves, salt to a fine paste. In a seasoning laddle heat oil and add mustard seeds, when they splutter add urad dal and asafodeita.

Serve it with hot idly or dosa. The mint enhances the taste and also the flavour.

Mint Leaf Ready Mix powder recipe to eat with rice

Mint Leaves Fresh - 2 cups
Urad Dal - 1/4 cup
Channa Dal - 1/4 cups
Red Chillies - 16 nos
Asafodeita - 1/2 tsp
Oil - 1 tsp
Tamarind - 1/2 lemon size
Salt to taste

Fry Mint leaves in a pan with just a drop of oil. It should become crispy. (Better keep it in microwave for about a min). Cut tamarind into small pieces and fry them in dry pan till it becomes crisp. Fry all the other ingredients in oil. Grind everything together to a coarse powder.

This makes a good recipe for indigestion. Should have it with hot rice and ghee.

Mint Leaf Paste

Mint Paste - A paste made from fresh mint leaves without adding salt or any other spices. To get the required consistency a little amount of water could be added. For using in different dishes, coriander leaves, green chillies, garlic, Coconut or tamarind pulp can be added. Mint paste forms the base for chutneys, dips, and sandwich spreads.

Mint leaf paste can be used to make Mint Chappatis, Pudina Pulav, Pani for Pani Puri, Jal Jeera and a lot more dishes to give the tangy taste. Tikkas and Kebabs are marianaded using Mint paste. Mint leaf paste can be used in south Indian rice accompaniments of rasam and sambar in daily cooking too. Mint Chutney is a very healthy and famous side dish for Idly, Dosa or Chappati.

Health Benefits of Mint Paste:
Mint Leaf paste helps in digestion and also acts as an appetizer when added to drinks like Jal Jeera or Mint leaf rasam (which can be had as soup). Mint tea helps in reducing stomach pain, helps in digestion and also helps in breaking down fats.

How to choose Mint leaves for Mint Paste:
Fresh and firm leaves which are deep green in colour can be selected to make paste.

How to store Mint Paste:
Though the paste need to be used immediatly or in a couple of days, it can be frozen in ice cube tray to be used within a fortnight.

Recipes where mint paste can be used:
Nutritious Juice
Mint Leaf Rasam

Mint - Coriander Thokku - a side dish recipe for Idly, Dosa and Chappati

Had a bunch of coriander leaves and also a bunch of mint leaves. Not enough to make chutney but there is no other side dish at home for Idlies. So thought of making this thokku.

Mint Leaves - 1 cup
Coriander Leaves - 1 cup
Ginger - 2 inch piece
Green Chilly - 2 nos
Asafodeita - a pinch
Salt to taste
Mustard seeds - 1/2 tsp
Tamarind Paste -2 tbsp
Gingely Oil - 3 tbsp

Method to make Mint - Coriander thokku
Wash and drain mint leaves and coriander leaves separately. In a pan heat 1 tbsp of oil and add ginger, green chillies and mint leaves. Let it cool and grind it to a fine paste with coriander leaves, salt, asafodeita and tamrind paste.

Heat remaining 2 tbsp of oil in a pan and add the ground paste to it. Add mustard seeds and when it splutters add the ground paste and stir so that it doesnot settle at the bottom of the pan. Cook till the oil separates from the sides of the pan. When cool store it in an air tight container. When kept in fridge it can be used for a week.

If you are using tamrind instead of tamrind paste, use a medium lemon sized of tamrind and fry it in oil along with green chillies and ginger pieces.

Pudina Rasam - Mint Leaf Rasam recipe to increase appetite

Though I add a bit of Mint Leaves, whenever I have it at home to the Rasam I make, I came across the special Pudina Rasam recipe which every one in the family liked very much. Infact it turned out to be a great soup too.

Mint Leaves - 1/2 bunch
Tomato - 2 nos (big sized)
Garlic - 2 to 3 flakes
Cumin Seeds - 2 tsp
Pepper - 1/2 tsp
Red Chilli - 1
Tamrind Paste - 2 tbsp
Salt to taste
Hing - a pinch
Rasam Powder - 1 tsp
Ghee - 2 tbsp

Add 2 cups of water to tamrind paste and mix thoroughly. Cut tomatoes into small pieces. Add salt, finely chopped tomatoes and rasam powder to the tamrind paste and boil it.

Grind fresh mint leaves, garlic, cumin seeds, pepper  and add it to the boiling tamrind water. Let it boil again. When it bubbles remove from flame.

In a pan add ghee and when hot add mustard seeds, when it splutters add the red chilly and asafodeita. Add it to the Pudina Rasam.

Decorate it with fresh mint leaves.

Recipe for Mint Chutney with Onion

Onion - 1 big
Tomatoes - 2 medium
Tamrind Paste - 1/2 tbsp
Salt - To taste
Asafodeita - 1 pinch
Oil - 3 tbsp
Mint Leaves - 2 cups
To Temper:
Mustard Seeds - 1/2 tsp
Urad Dal - 1 tbsp

Heat oil and add onions to it saute the onion till glassy. Add the tomatoes to it. Add mint leaves and tamrind. Keep stirring till the mint leaves shrink. Add salt and grind to a nice paste.

Temper it with mustard seeds and Urad dal.

Recipe for Mint Chutney - 2

Mint Leaves - 2 ciups
Grated coconut - 2 tbsp
Coriander Leaves - 1/2 cup
Salt to taste
Tamrind Paste - 1/2 tsp
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Broken Urad Dal - 1 tsp
Hing - a pinch

Grind mint leaves, grated coconut, coriander leaves, tamrind paste and salt to a fine paste. Heat oil in a frying ladle and add mustard seeds, when it splutters add broken urad dal and hing and season it on top of the Mint Chutney.

Recipe for Mint Chutney

Grated coconut - 1/2 cup
Fried gram (pottu kadalai) ie dalia - 1/4th cup
Green chillies - 4 nos
Salt - To Taste
Asofoedita powder - a pinch
Washed pudina leaves - 2 cups

Grind all the ingredients together to a fine paste. Saute with mustard seeds and urad dhal. The aroma and taste of the Mint Leaves makes a great side dish for hot steaming Idly.