Thursday, November 5, 2015

Posted by Mala at 1:00:00 AM No comments
Mint is so good for digestion, lowers blood pressure, is good for travel sickness, is a cooling agent during summer and fights bad breath. The recipe given below is a very simple rice, fully preserving all the goodness of Mint , not adding unnecessary spices to suppress  the flavour and aroma of Mint.

Rice - 1 cup (I used Sona Masoori. Basmati can also be used)
Water - 2 1/2 cups, to cook the rice
Gingely oil - 2 tsps
Cooking oil - 3-4 tsps
Lemon juice - 1 tsp
Salt to taste

To grind
Fresh mint, washed and cleaned - 1 bunch, roughly 1 1/2 cups
A small piece ginger
Green chillies - 3

To season
Cooking oil - 3tsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Split urad dhal - 1 1/2 tsps
Channa dhal - 1 1/2 tsps
Red chillies, broken - 3

Recipe Cuisine: South Indian; Category: Lunch / Dinner
Prep time: 10 mts; Cooking time: 10 mts;

Serves 3

Ready to be ground

                                                                The ground mint paste

In cooking oil, all the seasoning ingredients,  mentioned above, added

Then the ground paste added, flames kept on the lowest, sauteed gently, till it becomes totally dry and resembles....

a ball

Rice, cooked separately with 2 1/2 cups water, spread to cool down. Sprinkle a tsp of gingely on it, so that the grains will not stick to each other. The other spoon of gingely oil, is to be added while cooking rice.

The dry pudina ball dropped  on top.

Enough salt added

Gently mix, without mashing the rice(that's why, it should completley cool down), also adding 1 spoon of lemon juice.

Serve with any raita, papad or dry curry of your choice.



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