Thanks to a potent mix of nutrition and taste, mint leaves have the ability to add a new dimension to any dish. Its heady aroma and numerous health benefits have ensured that cultures across Asia use mint in their cuisines.
Recipe by: Himanshu Taneja, executive chef, JW Marriott Mumbai, Juhu
Preparation time: 25 minutes
* Cauliflower florets: 100g
* Broccoli: 50g
* Refined oil: for frying
* Cumin: ½ tsp
* Ginger (chopped): 1 tsp
* Green chillies (chopped): ½ tsp
* Garlic (chopped): 1 tsp
* Onions (chopped): 1 cup
* Tomato (chopped): ½ cup
* Mint (chopped): 2 tbsp
* Degi chilli powder: ½ tsp
* Coriander powder: ½ tsp
* Turmeric: ½ tsp
* Ghee: 2 tbsp
* Dried mango powder: ½ tsp
* Salt: to taste
* Wash the cauliflower florets and deep fry them till they turn golden brown. Keep them aside.
* In a pan, add ghee and follow it up with cumin, garlic, ginger and chillies.
* Add onions and fry till they turn golden.
* Add coriander powder, degi chilli powder and turmeric.
* Once all the spices are sautéed, add tomatoes.
* Add fried cauliflower and broccoli.
* Add tomato cubes, pudina and dried mango powder.
* Once tossed properly, garnish with mint leaves and serve hot
Winning reader recipe: Minty Pattice
Recipe by: Reshma Ashar
Preparation time: 30 minutes
* For the covering:
* Boiled potatoes: 5
* Arrowroot flour: 5 tbsp
* Oil: for shallow frying
* For the stuffing:
* Mint leaves (finely chopped): 1 cup
* Fresh grated coconut: 1 cup
* Roasted peanuts (grounded): 1 cup
* Lemon: 1
* Green chillies: 2
* Ginger: 1 small piece
* Sugar: 1 tbsp
* Chilli powder: 1 tsp
* Salt: to taste
* Pressure cook potatoes up to four whistles. Peel and mash them properly.
* Add two tbsp arrowroot flour and salt to taste, to the mashed potatoes. Roll this mixture out into balls.
* Mix grated coconut and peanut powder well in a bowl. Make a fine paste by grinding green chillies, ginger and lemon juice, and add in the bowl. Combine all the ingredients by adding sugar, salt, chilli powder and chopped mint leaves.
* Gently flatten the potato balls with your palm. Place a spoonful of the mixture on it.
* Now, cover it from all the sides ensuring there are no cracks. Form them into a patty or an oval shape. Rub some arrowroot flour if the patty sticks to your palm.
* Repeat the same with the rest of the balls.
* Spread some arrowroot flour and cover the pattice from all the sides.
* Place oil in a shallow pan. Once the oil is hot, fry the pattice until golden brown. Place them over an absorbent napkin to remove excess oil.
* Serve hot with mint chutney.
(The writer tweets as @CultureCola)