Pudina Rice:
Pudina is nothing but mint leaves or also called as Mentha. They are good in aroma and healthy too. The colors range from dark green and gray-green to purple, blue, and sometimes pale yellow while the flowers are white to purple. The fruit is a small dry capsule containing one to four seeds.
Cultivation: All mints prefer, and thrive in, cool, moist spots in partial shade. In general, mints tolerate a wide range of conditions, and can also be grown in full sun.
They are fast growing, extending their reach along surfaces through a network of runners. Due to their speedy growth, one plant of each desired mint, along with a little care, will provide more than enough mint for home use.
They are fast growing, extending their reach along surfaces through a network of runners. Due to their speedy growth, one plant of each desired mint, along with a little care, will provide more than enough mint for home use.
Culinary: The leaf, fresh or dried, is the culinary source of mint. Fresh mint is
usually preferred over dried mint when storage of the mint is not a
problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor
with a cool aftertaste. Mint leaves are used in teas, beverages,
jellies, syrups, candies, and ice creams.
Medicine: Mint was originally used as a medicinal herb to treat stomach ache and chest pains, and it is commonly used in the form of tea as a home remedy to help alleviate stomach pain. In Rome, Pliny recommended that a wreath of mint was a good thing for students to wear since it was thought to "exhilarate their minds".(Source: Wikipedia)
Ingredients for Pudina Chutney:
- Pudina or Mint leaves - 1 bunch
- Green Chillies - 6
- Salt to taste
- Water for grinding - a little
- Oil - as required
- Mustard Seeds - 1 tsp
- Curry leaves - few
Method:
- Separate the mint leaves from its stem, wash it well in cold water
- Add pudina, green chillies (washed), salt and water for grinding
- Heat oil in a kadai, add mustard seeds to it, once it splutters add curry leaves
- Now add the chutney and fry well so that the rawness in mint goes away and a good aroma comes out
- Keep it aside.
Pudina Rice:
Once the chutney is ready add rice to it and mix it.
Submitting this to:
"Cooking with Leftover Kitchen Chronicles" - Jan2012 series was hosted by Veena which was started by Kalyani.
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