Yum! Yum! Yum!

Pudina Kaaram

Pudina Kaaram is another classic Andhra Style Recipe with Mint Leaves besides Pudina Chutney.  This recipe comes straight from  my Mom's Kitchen. I adore several of Kaaram (Spice Powder) recipes from my Mom's Kitchen. In this recipe, the mint leaves are slightly sauted with lentils and red chilies mixed with tamarind to balance the spices and grind in to coarse powder. You have to eat this Pudina Kaaram with Hot White Rice and Ghee to get the best taste out of it. As we got overwhelming mint produce this season, I have used the Mint from my garden in this recipe. Here is the recipe, Njoy!



Ingredients:
Mint Leaves -1  bunch or 2 cups
Oil - 1 Tbsp
Red Chilies - 10
Chana Dal - 2 Tbsp
Urad Dal - 1 Tbsp
Coriander Seeds - 1 tsp
Cumin Seeds - 1 tsp
Garlic - 4 cloves
Tamarind - 1 Tbsp
salt - 1 tsp ( according to your taste)



Method:

1. Pluck the mint leaves from stems and clean it under warm water. Spread this on the paper let it dry over night ( or a full day). the leaves should wilted and dry.
2. Heat the Oil in the non-stick pan. Add Red Chilies, Chana Dal, Urad Dal and cumin seeds. Once they turn to golden color, add the coriander seeds and garlic cloves. Saute them with lentils for 2 min. Now Add the Dry Mint leaves and mix it with lentils and spices. At the end add Tamarind and saute for 2 min. Switch off the stove and let it cool for 30 minutes.
3. Once it's cooled off, then grind everything in the small mixie jar along with salt. Add salt in small quantities and according to your taste adjust the salt.  Grind coarsely and adjust the salt seasonings. 
4. Transfer this to air tight container and server with Hot White Rice and Ghee. 

Take a Close Peek....Hmmm, smells so good!

Notes:

• This  mint spice powder is very good for your digestion. Every day for Dinner you can have this in the beginning.
• Spiciness depends on your red chilies, adjust them accordingly in the measurements.
• You need little old or aged mint leaves (not the tender or baby leaves) for this recipe, as the mint leaves needs to be dried up. Mint in the summer season would be perfect for this recipe.

Hope you have enjoyed the recipe from my Mom's Kitchen.
will be back with another great recipe, until then take care
-Mythreyi

Herbs are small things the come with great flavor and adds unique taste to your dishes. Sometimes you have to really remember and buy them from the store for some recipes. But when you have the Herbs abundant in your own garden then you have to come up with the recipes that are solely made with herbs. Today same thing happened for me, Fresh Indian Mint in my garden is flowing out of the pots. Before it becomes dry  I have to put it to good use in my kitchen. I have already several recipes with mint piled up in my space, but never posted a recipe purely made with Mint. So to make it up for it, today I am bringing the Green Mint Chutney that you can use on sandwiches or goes well with Kababs or pairs good with Grilled meat.  I always make this chutney fresh to make Mint Cucumber Sandwiches. Here is  the recipe, Njoy!

Mint Chutney (for sandwiches)

Ingredients:
Mint Leaves - 1 cup
Green Chili - 1
Lime Juice - 1 tsp
salt - 1/2 tsp
black pepper - 1/8 tsp ( or a pinch)
Cumin Seeds - 1/4 tsp ( roasted)
Ginger - 1/4 inch stick ( optional)
Sugar - 1/2 tsp ( or Jaggery)
Coconut Powder - 1 tsp



Method:
Grind the mint leaves in the food processor ( or mixie with small jar), along with roasted cumin seeds, Green Chili, ginger, salt, black pepper, Lime Juice. Finally add Sugar and coconut powder at the end and grind it well. if required add water in between.



There are several variations in making Green Chutney, some use Cilantro, some use Chat masala  these variations will be good for Chat Items. But for making Cucumber Sandwiches this version goes very well as this is mild compare to Chat type Mint Chutney. The Sugar and Coconut will add a slight sweet touch to compensate the strong mint flavor.

Next comes the Mint Cucumber Sandwiches Recipe... Perfect for the summer or picnics....!


Take care until we meet here again..
-Mythreyi

This is a quick and protein rich breakfast that can be done under 15 minutes and makes your morning savory, filling, energetic and relaxing. Now, I call that as a morning breakfast Deal... Here is the recipe for
you, Enjoy!

Mint Masala Toast

Ingredients:
Multigrain Bread - 2 slices
Egg - 1
salt - 1/4 tsp
paprika - 1/2 tsp ( red chili powder)
coriander powder - 1/8 tsp
mint leaves - 1 Tbsp
Butter - 1 Tbsp



Method:

1. Beat the egg in a small bowl and add salt, paprika and whisk it. 
2. Add coriander powder and finely chopped mint leaves and whisk for 1 more minute.
3. Arrange your bread slices on a dinner plate (8 in) and pour this mixture on top, so that it spreads on the bread slices evenly. Turn the bread slices so that they get coated well with egg mixture. ( do this until the egg mixture is done in the dinner plate)
4. Heat the non stick pan. add the butter. Once the butter melts, add the egg coated bread slices to the pan. (you will notice all the mint leaves are stuck to the slices.)
5. Let it cook and toast on one side ( about 2 min) and turn it to other side and let it cook and toast to light brown on both sides. Now switch off the stove and transfer it to serving Plate. Garnish with chopped mint leaves and Enjoy!

Serve this Masala Toast with Sweet Potato & Brocoli Saute to make it a complete and nutritious breakfast plate. Hmmmm, Yum, that sounds good!

Tips:

• I have used moderate spice measures, if you want it more spicy, increase the spice measures. or you can add one small thai green chili ( chopped) to egg mixture.
• This serves for one person. If you want to serve two, then double the measures. Though you are making it for two, i suggest making it individually to get the perfection and to make it quick. (than mixing the egg mixtures for several)

have a great day ahead
-Mythreyi

Cabbage Mint Rolls

Adapted from: GruhaSobha Magazine
Ingredients:
Cabbage - 3/4 cup ( Shredded)
Mint - 2 Tbsp
Paneer (Cottage Cheese) -  1/4 cup
salt - 1 tsp
black pepper - 1/2 tsp
coriander powder - 1/2 tsp
chat masala - 1/2 tsp
Bread Slices - 10 ( white)

Oil - for deep frying

Sealing Paste:
All Purpose Flour - 1 Tbsp
Water - 1 Tbsp

Method:

1. Mix Shredded Cabbage, Chopped Mint leaves, and Crumbled paneer in a bowl. 
2. Add salt, black pepper, coriander powder, chat masala to cabbage mixture and mix well. 
3. Add water to All purpose flour and make a paste. 
4. Trim the bread slices and place one spoonful of mixture on the bread (in a corner) and roll it diagonally. and apply the sealing paste in the edges and close it tight. 
5. Repeat these steps for all the bread slices. and set aside.
6. Deep fry these rolls in the oil until they turn into golden brown color. 

Tips:

• I have used Brown Bread for first batch and they didn't come out good. Use the white bread for this recipe, as it will be little moist compare to Brown or Multi grain breads.
• If your white bread is not moist, sprinkle some water drops on the bread and roll it with rolling pin gently. (before putting the stuffing)
• You can add some more veggie like Shredded Carrot or Cauliflowers in this recipe. then adjust your cabbage measurement accordingly.

Take care and Enjoy the Long Weekend!
-Mythreyi

When you want to give a break to your meat or chicken dishes and still make that Sunday lunch special, then this easy and elegant rice served with Cucumber raita will  fill your tummy and soul.  Because Mint is one cool herb with distinct aroma and pleasing flavor that can replace the meat dishes very well. This power herb is abundant in summer season and not only helps for your digestion, but has lot of medicine values in it. so Cool-off your crowd with this herb rice served with cucumber raita in this summer season. Here is the recipe, Enjoy!

Pudina Pulao

One day the glossy textured beautiful black grapes caught my eye in the grocery store. That was the first time I saw those perfectly riped grapes in the season. So i bought a big bunch and got home, when i took a second close look at them they are not black grapes but brown grapes. And they are very sour to add to my disappointment. I couldn't taste myself, and have no idea how to convert these to a tasty thing. When I am hesitating to throw them, our wonderful nanny converted these grapes into a concentrated syrup and stored. That and the hot sun outside, ginger in the fridge and mint in the garden gave me some hints to make something cool and healthy drink that suits for this season. And that's how this superb, cool and herb drink got created in my kitchen. Here is the recipe, Enjoy!

Ginger Mint Grape Crush