Tag Archives: mint

Sunday Tips & Tricks-Mint and Yogurt Dip

Mint dips go well with any grilled dish. This is one dip that I make on a regular basis. The fresh green mint gives the yogurt a lovely green colour. One can make the dip using dried mint leaves too, without changing the white colour of the yogurt.

DRIED MINT LEAVES: The fresh mint leaves can be washed and pat dried with a kitchen towel and then left to dry completely. I usually leave it to dry in my kitchen itself, not in direct sunlight. It takes couple days for the leaves to dry, then the dried leaves can be kept in air tight bottles for later use.

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To make the yogurt dip, whisk the yogurt, add salt and a few dried leaves that are powdered coarsely.

ZhatPat rice-My dinner recipe

As the name itself suggests, yes, this is a rice preparation that can be cooked within no time, and without much efforts. After a long day, with the fridge vegetable basket empty, the tummy craving for a yummy meal, but with no inclination for spending much time in the Kitchen, this is the perfect dinner menu for that day. Today I am going to be sharing recipes for the Zhatpat boiled egg rice as well as the Chicken rice that I cook on those days.

Boiled egg rice: Image

Ingredients:  Onions, garam masala, salt, and oil of choice for cooking.

Method: Heat a pot on the stove and add oil according to ones cooking requirement, then add sliced onions and fry till they are almost dark brown in color.  For cooking one bowl of rice, I use 1 large onion for frying.  Add the washed rice to the dark browned onion, 1 ½ tbsp of garam masala, salt to taste, and required quantity of water, and cook till rice is half done, then add shelled boiled eggs to the rice and cook till it is completely done.

Cooking the rice along with the browned onions and spices gives the egg rice a good flavour, and the desired brown color. This can be served with a salan or curd raita of choice. Instead of boiled eggs one can try making it using soya chunks.

Zhatpat Chicken Rice:  Image

Ingredients: Rice, shredded or small chunks of chicken, mint and coriander leaves, garam masala, salt, oil to cook.

Method: Cook the rice with some salt added to it. In a pan heat some oil and add the shredded chicken pieces and sauté adding salt, chilli powder, turmeric powder, and garam masala (ground spices) to it. When the chicken is almost cooked, add chopped mint and coriander leaves.  Add the cooked boiled rice to the chicken and mix it properly so that the herbs and spices are evenly mixed with rice.

The fresh herbs added give a distinct flavor and minty taste, and the green color adds a nice appealing look to the rice. It can be served hot with papad and curd raita of choice.

As you can see, both these preparations do not need longer cooking time or any elaborate preparations, are very simple to cook and yet wholesome, nutritious, and healthy. Try them out and find out for yourself if you like the recipe.

ashu 🙂