Tuesday, October 17, 2006

Minty Medley

Hello everyone......thought I would get back on track with my blogging. Took a very long break and I feel so rejuvenated. I have a backlog of recipes tried and tested waiting to be posted. Here's a simple yet mouthwatering one. Don't be overwhelmed by the name 'Minty Medley'.....it's a no-brainer. It's just simple mint rice. Thought I would spice it up a bit by giving it a different name.



MINT is such a versatile herb. It adds flavor to any dish almost instantly. Fresh mint is even more fragrant and gives out an intense flavor. A little mint goes a long way......

I visited my friend Sowmya's house for golu and she has this beautiful backyard with apple trees, plum trees, banana trees and lots and lots of tulsi and mint. I just couldn't contain myself and brought back with me some tulsi seeds and a big bunch of freshly picked mint. The smell was so tantalising that I decided to use fresh mint as soon as I got home. I came up with my own simple and quick version of mint rice with red ripe tomatoes, onions and ofcourse lots of mint. Let's gather the ingredients.

Rice- 1 cup (Basmathi or the regular sona masoori)
Onions- 1 medium chopped
Tomatoes- 2 medium chopped
Ginger- Garlic paste- 1 tsp
Green Chillies- 3 or 4 minced depending on your level of spice
Coriander leaves- a handful finely chopped
Mint leaves- 3/4 cup chopped coarsly

Seasoning Ingredients:
Tej patta- 1 leaf
Cardamom- 2
Lavang- 2
Cinnamon- 2 pieces of 1" each
Jeera- 1 tsp
Turmeric- a pinch
Salt to taste
Oil- 2 Tbs

-Cook rice separately and spread on a plate to cool.
-Take 2 tbs of oil in a kadai, add all the whole garam masalas and jeera.
-When it splutters, add finely chopped green chillies and ginger garlic paste. Fry till it turns light brown.
-Add chopped onions and fry till onion becomes pink.
-Mix in chopped tomatoes, a pinch of turmeric and salt. When the tomatoes are almost done, mix in the coriander leaves and mint leaves.
-Check for salt, fry till a nice aroma builds up and switch off the stove.
-Add cooled rice to this mixture and mix well till blended.
-Serve with any raitha of your choice.

10 comments:

Anonymous said...

wow, quite simple and easy recipe to make :)

Vani said...

Mint in this recipe must add a whole new dimension of flavor! Such a simple recipe. I'm sure it tastes great!!

Anonymous said...

chennagide kane recipe..must try it!!

Lakshmi

Foodie's Hope said...

Looks yummy and simple rice dish with a spicy gravy!!Happy Diwali,Sangeeta!!:)

Anonymous said...

Hi Sakshi,
Can you please tell me where I can find silver sheets(used for badam n cashew burfi). I too live in US. Do i get that in Indian Stores? Any idea.

saakshi said...

Hi Anonymous,

I have never seen the silver warq here. My suggestion would be to ask your local sweet shop since they would be making use of it.

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Sumitha said...

Saakshi I love the flavour of pudina and would love to try this

Anonymous said...

Hi Sangeetha
Great site! I came to yours as you left a comment on mine..
I am from Bangalore as well and loved your masala toast recipe as it reminded me of my favorite Iyengar Bakery in Jayanager..

Thanks for visiting and cheers!
Archana

Anonymous said...

mmmmmhhhh..looks yummy!