Mint Rice

Ingredients:
Basmati rice - 1 1/2 cup
Mint leaves - 1 cup
Coriander leaves - 1/2 cup
Green chilies - 2-3 (medium-size)
Ginger (grated) - 1 teaspoon
Garlic (grated) - 1 teaspoon
Cashewnut pieces - 15
Peanuts - 10
Cumin seeds - 1/4 teaspoon
Cloves - 4
Cinnamon stick - 1
Salt to taste
Oil


Method:
Dry roast the peanuts and remove the skin.
Cook the rice and let it cool.
Grind mint and coriander leaves & green chilies.
Heat the oil in a pan.
To the oil, add cumin seeds, cloves & cinnamon.
When the cumin seeds start jumping, add the peanuts and cashews & roast them.
Add the grated ginger and garlic and fry till you get rid of the raw smell.
Now, add the green mixture & required salt.
Saute again till you get rid of the smell.
Add the rice and mix it (should blend well).
Rice is ready to serve.
Gobble it up with raita.

This recipe and pudina puri goes to the JFI- mint event and SWC-cooking with greens (only rice).

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Kolhapuri Chicken

I heard about this Maharashtrian chicken dish only in restaurants when I lived in Mumbai. It's very hot and spicy (cooked in dry roasted poppy seeds, sesame seeds, coconut and deghi mirchi)! I used MDH Deghi Mirch powder and Kashmiri mirch powder. Adjust the chili powder according to your taste! It's better to have a glass of ice water nearby otherwise the tongue will be on fire! XD

Ingredients:

Chicken (cut into pieces) - 1 kg

Red onion - 1 (chopped finely)

Ginger (grated) - 2 teaspoons

Garlic (grated) - 2 teaspoons

Deggi red chili powder - 1 teaspoon

Kashmiri red chili powder - 2 teaspoon

Coriander powder - 2 teaspoons

Turmeric powder - 1/4 teaspoon

Salt to taste

Oil

Coriander leaves - 2 tablespoons

Sesame seeds - 1 tablespoon

Poppy seeds - 2 tablespoons

Dry coconut (khopra) - 1/4 teaspoon(grated)

Caraway seeds - 1 teaspoon

Black peppercorns - 6

Cinnamon - 1 stick

Green cardamom - 2

Black cardamom - 1

Cloves - 4

Mace- 1 Blade

Whole red chili for garnishing

Nut meg (grated) - 2 pinch

Method:

Dry roast the sesame seeds, poppy seeds, black peppercorns, caraway seeds, cinnamon, green cardamoms, cloves and mace individually.

Cool and grind.

Grind the grated dry kopra and red chilli powders (you can also grind all the spices and coconut as a wet paste).

Heat oil in a fry pan and add the onions.

Fry till it becomes golden brown.

Add the grated ginger and grated garlic and fry.

Add the powdered masalas, coriander powder, turmeric powder and add 1/2 cup of water.

Mix well.

Now add the chicken pieces and stir well. Now add the required salt.

Now add 1 cup of water and cover and cook in medium heat.

Once the chicken is cooked don't remove.

Masala should be thick. If not, cook till the masala is thick.

Finally, add the grated nutmeg and coriander leaves.

Fry the whole red chilli in little oil. Garnish.

Eat with naan or roti or rice.

This dish is sent off to the Potluck-Chicken event hosted by Viki Xavier and Think Spice Think Caraway event hosted by Sathya Shankar.

Recipe Source: Sanjeev Kapoor

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Capsicum Curry

Ingredients:

Capsicum (green) - 1 (diced)

Baby Carrot - 6 (cut lengthily)

Onion - 1 (sliced)

Tomato - 1 (diced)

Fennel seeds - 2 pinches

Cinnamon stick - 1

Cloves - 2

Red chilli powder - 1 teaspoon

Coriander powder - 2 teaspoons
Cream - 1/4 cup

Garam masala - 1/4 teaspoon

Coriander leaves (chopped)- 1 teaspoon

Salt

Oil

Method:

Heat oil in a fry pan.

To the oil, add fennel seeds, cinnamon stick & cloves .

When the fennel seeds start to dance, add the sliced onion.

Fry till the onion becomes translucent.

Then add the tomatoes and fry for 2 minutes.

After that, throw in the capsicum and carrot pieces and fry for 1 minute.

Add the red chilli powder, coriander powder, salt and fry.

Add one cup of water and let it boil.

While boiling add the cream, garam masala and keep it in simmer mode for 2 minutes.

Remove from heat,add coriander leaves and serve with any rotis or pooris.

I'm sending this curry and beans poriyal to the 15-minute event.

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Pudina Puri

Ingredients:

Whole wheat flour- 2 cups

Mint leaves (chopped) - 1/2 cup

Cumin seeds (crushed) - 1/2 teaspoon

Red chilli powder - 1/2 teaspoon

Salt

Lime juice - from half lime

Water for kneading

Oil for deep frying

Method:

Mix all the ingredients (except oil) in a bowl.

Add required water and form a soft dough.

Knead the dough and keep it aside for 30 minutes.

Divide the dough into small balls.

Flatten them into circles.

Deep fry the puris on both sides.

Eat with any side dish.

I am sending to JFI-MInt event.

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Cucumber Soup

Ingredients:

English cucumber (chopped) - 2 (peeled and seeded)

Plain Yogurt - 1 1/2 cup

Sour cream -1/2 cup

Mint leaves -1/3 cup

Cilantro - 1/4 cup

Green onions- 3 (chopped)

Garlic - 1 Clove (chopped)

Salt

White pepper to taste

Method:

Toss all the ingredients into the blender and puree them till smooth.

Chill, garnish and serve.

Note: Better to consume within 4 hours.

Recipe Source: Whole Foods

I'm sending the soup, Almond Jaggery Drink, and Masala Papad to the 15-minute cooking event.

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Masala Papad

Ingredients:

With Roasted cumin powder, Red chili powder and Chat Masala (of course, papad is included).

Consume it within minutes or it will become soggy.

Sent off to the 15-Minute event.

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