Mint or Pudina.. hmm.. refreshing thought... naaah.. refreshing taste :)... I have tasted mint chutney with samosas but I wanted some preservable form of mint so that I can have the minty taste as and when I want. Pudina pickle mixed with hot rice and a tiny dollop of ghee .. hmmm... irresistable.. The preparation is easy and takes hardly 15 mins.. The procedure follows:
Ingredients:
Pudina - A bunch
Dry Mirchi - 5-6
Jaggery - Lemon sized
Tamarind - Lemon sized
Coriander seeds - 1/2 tbsp
Mustard seeds - 1 tbsp
Hing - Little
Turmeric Powder - 1/4 tbsp
Fenugreek seeds - 1/2 tbsp
Salt - 1 tbsp ( As per taste)
Oil - 1 tbsp
Procedure:
1. Clean the pudina leaves thoroughly and let air dry.
2. Heat oil in a pan, fry coriander seeds,fenugreek seeds,dry mirchi
3. Turn off the heat and add hing,turmeric powder
4. Take the fried contents into a bowl and let cool
5. In the same pan, add 1/4 tbsp oil and add the air dried mint/pudina leaves and let them cook for a while such that the leaves are no more raw. Take into a bowl and let cool
6. Grind the dry contents (coriander seeds,fenugreek etc.,) with salt and jaggery powder/pieces.
7. Now add the pudina leaves and tamarind and grind.
8. Add the seasoning to the pickle and preserve once cool.
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