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Home / More Lifestyle / Add a minty freshness to your dishes with these recipes

Add a minty freshness to your dishes with these recipes

more-lifestyle Updated: Sep 25, 2015 23:04 IST
Meenakshi Iyer
Meenakshi Iyer
Hindustan Times
Gobi Pudina, prepared by Himanshu Taneja, executive chef, JW Marriott Mumbai, Juhu
Gobi Pudina, prepared by Himanshu Taneja, executive chef, JW Marriott Mumbai, Juhu(Pratham Gokhale/HT photo)

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.

Gobi Pudina

Recipe by: Himanshu Taneja, executive chef, JW Marriott Mumbai, Juhu

Preparation time: 25 minutes

Serves: Two


* 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

Executive chef Himanshu Taneja prepares Gobi Pudina at JW Marriott in Mumbai. (Pratham Gokhale/HT)


* 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

Serves: Three

Minty Pattice


* 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)