Exotically different from most chutneys, the fresh Cherry Mint Chutney has a refreshingly sweet, slightly tangy taste, subtly flavoured with orange peel
Ingredient: mint leaves
I made the rice with Basmati rice, a fragrant one that I had bought in Punjab when I last visited. I followed the guidelines given in the blog Spice up the Curry, to some extent, and the rice was cooked perfectly, with the grains remaining separate without getting mushy. I cooked it in a covered vessel rather than pressure cooking it.
Kitchen Hints for making Pudina Rice:
iii. Vegetables such as potatoes or peas may be added to the rice. I put in capsicum slices to give some texture and for its fresh taste. If using potatoes, boil and peel, cube and add to the mint paste when you are sautéing it.
The garnish of browned onions is another idea from the blog Spice the Curry. I had been caramelising onions for another recipe, so all I had to do was take some of the onions and add them to the pudina rice before it was served. It added just the right touch of flavour and texture. I’m going to keep some browned onions in reserve, it gives such a delightful finish to most savoury dishes.
Boondi Raita goes well with this Pudina Rice. Check out my recipe on this blog:
Roasted Tomato Couscous Salad with tomatoes of many colours and sizes, fresh basil, oregano, balsamic vinegar and lemon juice for a healthy refreshing salad
Fattoush Salad – A fresh delicious bread salad, where the herbs are not meant just for garnish but are significant ingredients in the dish. Three ingredients normally used in Lebanese cuisine are featured here, i.e. flavouring the pita bread with za’atar, dressing the salad with sumac mixed with extra virgin olive oil and vinegar, and adding pomegranate molasses to lift the salad to sublime heights. The za’atar is sprinkled on the pita bread or other flat bread, and the bread is baked or grilled before it is added to the salad.
A classic Arugula Watermelon Feta salad enhanced with cranberries, strawberries and pomegranate along with healthy greens such as Swiss chard and Red sorrel, for a salad bursting with Cancer fighting goodness and great taste.
A colourful salad bursting with flavours and textures. Couscous with Roasted heirloom tomatoes, Peppers and Figs in a cherry tomato sauce, mint, parsley and purple basil and a dressing of lemon juice and white wine vinegar.
Yotam Ottolenghi’s ‘Plenty’ Cookbook was a gift from my daughter several months ago, but I hadn’t got around to trying out any of the recipes since they all seemed to need ingredients not ready available in my kitchen.Armed now with a cupboard full of every possible ingredient, (most of them again gifted by my thoughtful daughters) the recipes are mine to conquer. One of the first that I tried out was a Saffron Linguine in spiced Butter sauce, adapted from Ottolenghi’s Saffron Tagliatelle in Moroccan Butter.