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This summer, stay cool with mint
With a unique aroma, refreshing flavour, cooling sensation and a host of medicinal qualities – from settling the stomach to lifting the spirit and soothing the skin – mint is the eternal favourite to beat the heat
By
migrator
migrator
Chennai
Here are a few things that are easy to make with mint.
CORN AND MINT PESTO DRESSING
Ingredients:
Sweet Corn: 500gms, blanched in salt and water
To Temper:
Cooking Oil: 2 tablespoons
Mustard Seeds: 1 tablespoon
Urad Dal: 1 tablespoon
Asafoetida: a pinch
Curry leaves: a few
Lemon Juice: 25 ml
To Grind:
Grated Coconut: 3-4 tablespoons
Green chillies: 2 to 3
Ginger: a small piece
Cumin seeds: half spoon
Mint Leaves: 30 gms
Mint Pesto Dressing:
Mint Leaves: 100 gms
Garlic: 4 cloves
Grated Parmesan: 20 gms
Pine Nuts: 15 gms
Olive oil: to taste
Salt: to taste
Method:
- Take the blanched sweet corn, and arrange in a large bowl.
- Grind all the ingredients under ‘To Grind’ section without adding water and keep aside.
- In a pan, heat some oil and temper all ingredients given under ‘To Temper’ section.
- Add on top of the plated sweet corn. Fold in the mint pesto dressing gently. Saute a bit, keeping the flame low.
- Garnish with ground masala, and serve. Top off with a few drops of lemon juice for zest and add some chopped coriander.
Recipe: Chef Balaji, Park Hyatt Chennai
CUCUMBER-MINT REFRESHER
Ingredients:
Chopped cucumber, peeled and seeded: 1/2 cup
Sugar: 2 tablespoons
Lime juice: 1/4 cup
Chopped Mint: 1/4 cup
Non-alcoholic triplesec (orange flavoured): 2 tablespoons
Tabasco red sauce: 1/8 tablespoon
Ice cubes: 6
To Garnish:
Salt to rim glasses
Cucumber slices: 2
Method:
- Blend all the ingredients in a blender for about one minute.
- Divide the mixture between two salt-rimmed glasses.
- Garnish each glass with a cucumber slice.
Recipe: Chef Jacob Justin, Head Chef, Courtyard by Marriott Chennai
KUTHIRAIVALI (BARNYARD MILLET) PUDINA SADAM
Ingredients:
Kuthiraivali: 200 gms
Pudina Leaves: 50 gms
Ghee: 50 ml
Oil: 50 ml
Saunf: 10 gms
Bay leaf: 1 gms
Onion: 50 gms
Green Chili: 10 gms
Ginger garlic paste: 15 gms
Beans: 20 gms
Green Peas: 20 gms
Broccoli: 25 gms
Salt: to taste
Fried Cashew: to garnish
Method:
- Heat cooking pot on medium fire; add ghee and oil, then add saunf and bayleaf and sauté for a while.
- Add sliced onion, sliced green chili and sauté till golden brown.
- Add some ginger garlic paste and cook for a while.
- Then add pudina – chili paste and sauté till the raw smell disappears; add salt to taste.
- Add vegetables and the millet; sauté a little.
- Pour water in ratio 1:1.5 and cook in medium flame till water reduces.
- Keep the pot on tawa for about 7 minutes.
- Garnish with fried cashew and serve with raitha.
Recipe: Chef Ganesh, Executive Chef at The Residency
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