Mint Fried Rice

Any mint lovers out there? I love that flavor and this is one recipe that brings out the best in mint! I learnt this recipe from my mom and this is a very easy one-pot meal that tastes best when served hot or even a perfect recipe for lunch box.

INGREDIENTS:

• Cooked Rice - 1 cup (Preferably long-rain/basmathi)
• Mint leaves - 1 bunch
• Green chilli - 1 to 2
• Onion - 1 medium, chopped lengthwise
• Boiled potatoes and peas - 1/2 cup (optional)
• Salt - as needed
• Oil - 1 tablespoon
• Bay leaf - 1
• Cinnamon stick - 1/2 inch piece
• Cloves - 2

METHOD:

1. Wash and pat dry the mint leaves
2. In a pan, add a teaspoon of oil and fry the mint leaves for a minute
3. Once they reduce in size, allow it to cool and grind it into a smooth paste along with green chilli. You can add a tablespoon of water while grinding
4. Heat oil in a pan and add bay leaf, cinnamon stick, cloves and fry for half a minute. Add the chopped onions and fry till the onion becomes translucent
5. Now add in the mint-chilli paste, potatoes and peas(if adding) and cook for 2 minutes in medium flame
6. Add salt and cooked rice. Mix well, but gently and fry for a minute
7. To enhance the flavor, you can add some lemon juice in the end and give it a mix
8. Serve hot or pack it for lunch along with any raita or pappad!

Minty Baby Potato (No Onion No Garlic Recipe)

There are a few auspicious days during which mom and grandma don't add onion or garlic in the dishes. On one such day, when I was browsing through some recipes and I was so excited on finding this interesting combination of mint and baby potatoes :D Trust me, it is very simple and absolutely delicious (provided you like mint flavour! ) We has it with hot milagu (pepper) rasam rice. It could also be served as a starter.

INGREDIENTS:
BABY POTATOES - 20
MINT LEAVES - 1 FISTFUL
CORIANDER LEAVES - 1 FISTFUL
CUMIN SEEDS - 1/4 TSP
GREEN CHILLI - 1 NO
BLACK PEPPER POWDER - 1/4 TSP
KASTURI METHI - 1/2 TSP
SALT AS NEEDED
OIL - 2 TBLSP

METHOD:

• Boil the potatoes, peel the skin and prick them with a fork.

• Grind the mint leaves, coriander leaves and green chilies into a fine paste. Add salt to this and mix this with the boiled potatoes. Let this sit for 1/2 an hour in the refrigerator.

• In a pan, add oil and throw in the cumin seeds and when it crackles add the marinated potatoes.

• Fry until you see the golden spot on the potatoes.

• Add the pepper powder and the crushed kasuri methi to this and stir well.

• Enjoy with any rice. This can be had as a starter too.