Mint is an essential ingredient in many Indian and Middle Eastern cuisine. It is loaded with antioxidants and helps soothe skin infections. Mint juice acts as an excellent skin cleanser. Further, applying mint leaves on the forehead relieves headache. Apart from its medicinal benefits, what makes it one of my favorite is how easy it is to grow a plant in a small pot. Mint offers two or three options when it comes to simple cooking. Here’s the recipe and directions for Mint rice.
2 cups of rice (jasmine or Basmati)
- 2 green chilies
- 1 tsp minced ginger
- 1 cup of fresh mint leaves
- 1 cup of cilantro leaves
- 10 nuts (cashews or almonds)
- 1 onion
- 1/2 cup soya chunks (optional)
- 2 carrots (chopped)
- salt to taste
- 2 tsp oil
Soak the nuts in a cup of water for 10 minutes and keep them aside for later use.
Blanch the mint leaves and cilantro.
Boil the chopped carrots.
Blend the leaves with green chilies, ginger and soaked nuts to make a smooth paste.
Over medium heat, saute the cumin seeds andadd chopped onions. As the onions turn transparent, add the blended mint paste, boiled carrots and salt.
Boil the Soya chunks (it takes less than 5 minutes). Add them to the gravy as it starts to boil.
- Wait for 10 minutes before mixing with boiled rice.
Mint rice is usually served with raitha (Yogurt). Try it and let me know if you like it.