Mint Rice

        Mint is an aromatic plant with amazing health benefits. Mint leaves helps in relieving indigestion , has medicinal values to reduce stomach pain, bloating and other digestive problems. Mint leaves also improves brain function and also improves cold symptoms. I have tried an easy recipe with mint leaves and rice. Try this and please share your comments.

Preparation Time: Under 15 minutes
Cooking Time: Under 15 minutes
Serves: 2 people

INGREDIENTS:

Mint leaves - 250 gms
Rice - 1.25 cups(uncooked)
Peanuts - a handful
Turmeric powder - 1/2 teaspoon
Oil - 1 tablespoon
Mustard - 1/2 teaspoon


TO ROAST AND GRIND:

Oil - 1 tablespoon
Urad dal - 2 tablespoon
Green chilli - 2 to 3 no.s
Black pepper - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Garlic - 3 to 4 pods
Grated coconut powder - 2 tablespoon

METHOD:

1. Wash mint leaves two to three times. In a pressure cooker, add 1.25 cup rice and also add 2.5 cups of water and pressure cook in high for 1 whistle and simmer to 10 minutes and switch off. Allow the rice to cool completely. Also, in a pan, dry roast peanuts , till you get black spots.

2. In pan, add 1 tablespoon of oil. Add urad dal, and roast until it turns golden brown and keep it aside.

3. Now , in the same oil add green chilli. Roast for sometime and keep it aside.

4. In the same oil, add cumin seeds, black pepper, garlic and fry for some time.

5. Now add grated coconut and fry till they change colour.

6. Keep the coconut aside. Now in the same pan, add some oil, and add mint leaves and fry for sometime , till they shrink. Do not cook for too long as the mint leaves loose flavor.

7. Now grind the mint leaves along with coconut,garlic, urad dal and chilli in to a smooth paste. In a pan, add 1 tablespoon of oil. Now add mustard seeds. Once they splutter, add mint paste, turmeric powder, roasted peanuts and required salt. Fry for 2 minutes.

8. Now add cooked rice to the mint paste and mix gently .

9. Mint rice is ready. Serve with any curry of your choice.

Coriander Rice Using Quinoa

Normally, coriander or green rice is cooked using coriander leaves, spices and white rice. In order to make healthy, instead of rice , I have used quinoa.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves : 2 people

INGREDIENTS:

Coriander leaves - 2 bunches
Ginger - 1 inch sized
Green chilies - 2 no.s
Grated coconut powder - 2 tablespoon
Cumin Seeds - 1 teaspoon
Fennel Seeds - 1 teaspoon
Quinoa - 1/2 cup
Mixed vegetables - 1 cup( I used carrot, capsicum and cauliflower)
Onion - 1/2 cup chopped

SEASONING:

Oil - 2 tablespoon
Cinnamon - 1/2 inch sized
Cardamom - 1 no.
Clove - 2 no.s
Bay leaf - 1 no.
Black pepper - 1/2 teaspoon

METHOD:

1. In a mixer, take chopped coriander leaves, ginger, green chilli, coconut powder, cumin seeds and fennel seeds. Add little water and grind them to a paste.

2. In a pan, add 2 table spoon of oil. Add the items mentioned in the "seasoning" section. Also add onions and fry till they change colour.

3. Now add mixed vegetables and some salt and turmeric powder. Sprinkle some water and keep cover and cook for sometime.

4. In the meantime, in a pan, add 2 cups of water, 1/2 cup of quinoa and some salt. When it starts to boil,  reduce the flame to sim and cover the pan with lid. Let the quinoa cook for about 20 minutes. Switch off the stove and allow the quinoa to cool down. You can see quinoa increases in size and looks fluffy after cooking.

5. Now add the coriander chutney paste prepared in step 1 , to the mixed vegetables that are cooked in step 3. Mix well. Saute for few minutes, till the raw smell of coriander is gone.

6. Now add cooked quinoa and mix gently.

7. Serve with onion raita or any curry of your choice.