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.


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!!


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!

Anonymous said...

mmmmmhhhh..looks yummy!