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.
The ground mint paste
Ingredients
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.
Categories: Rice Varieties
0 comments:
Post a Comment
Note: Only a member of this blog may post a comment.