Mint

Mint...just hearing the name refreshes you ! As summer is just around the corner I am definitely going to be adding a healthy dose of this wonderful herb,in a lot of my food...it's great in a salad,in a drink and pairs very well with robust flavours as well. Indian mint, Pudina ,as we call it, has been touted as a natural aid for digestion,many other stomach ailments and a breath freshner.

Mint of so many kinds are used all over the world.Peppermint ,spearmint and recently apple mint. In the olden days they were essentially used as room freshners,in Greece they were known as 'the herb of hospitality',people felt so welcome in a home where everything smelt so fresh and clean...students were made to wear it on their person as it was believed to have accelerated learning...today it is also used extensively in the field of aromatherapy...mint oils ,lotions ,soaps are scrubs are in constant demand,to keep the wearer 'minty fresh' all day long !!!

This is one flavour that finds itself in so many drinks ,from the sweet moroccon tea that is filled with mint leaves,the mint julep ,the mojito which are all palate cleansing and delicious.Creme de menthe is also used to make delicious cocktails like the grasshopper...recently I watched Nigella Lawson make a grasshopper pie and I'm eager to try making a modified version of it,as I'm not really a fan of minty desserts or mint chocolate :) !!! 

The patch of mint that brightens my kitchen garden !

This is one herb that requires very little maintenence,it's a runner ,takes on a large amount of sunshine and just enough water...known to grow wild (which is perfect for summer!),if you want to contain it,it can be grown in shallow troughs with medium depth...to pluck a handful of mint and bring it into the kitchen to add to a dish...oh ! What joy !!!!
You should get started on that mint patch or a small pot of mint now,you'll definitely thank me when summer is here...think mint sorbets (dessert exception), hammocks, long afternoon siestas and exciting fiction...the only way to get through summer,believe you me...at least until the holidays start...*wink* wink*

Curry leaf (Karuvaepillae) podi

The very sight of a lush curry leaf plant radiates health and all things good !An integral part of an Indian diet,it is highly aromatic and used in flavouring gravies,stews,snacks and simply sauteed vegetables too...it is a very popular ingredient in Chettinad cuisine particularly. Unfortunately when used for tempering most people tend not to eat the leaves...they are a virtual powerhouse of nutrients,they have been proven in Ayurveda in controlling cholesterol and averting or delaying greying .Curry leaves are full of antioxidants and alkaloids,so they are excellent for the gastro intestinal tract and improves the digestive system,very good for diabetics too.They also have been known to help in tremendously lowering the after effects of chemotherapy!
 Traditionally they were made into flavourful concoctions in the form of podis (powders) and gravies which makes it easier to get a lot more nutrition from them than trying to chew a few leaves ,which most people tend to avoid.
This karuvaepillae podi is very tasty and can be eaten with rice or idli with the addition of a bit of ghee which is needed to help the absorption of iron which the curry leaf has a high content of ! In an airtight container this keeps well for months !

Karuvaepillae Podi
curry leaves- 20 full sprigs
urad dhal- 1/4 C
channa dhal-1/2 C
peppercorns-2 Tbsp/to taste
salt
Method:
In a pan or kadai/wok...on low heat,add the curry leaves.
Toss it well in a hot pan until it's dry and almost crisp but not burnt...set aside
In the same pan dry fry the dhals and peppercorn until it's lightly roasted.
Add the curry leaves and mix well together for a few minutes-3/4 mts.
Set aside to cool.
Once well cooled,add salt and blend to a coarse or fine powder...check for seasoning.
I find this so versatile,please treat it as you would a spice blend or condiment...toss it with mini idlis,add it to chappathi dough,mix it in with rice...maybe even a podi raitha...mixed into smooth yoghurt would be good too and the nutritional benefits are immense ! I think we should all store a jar of this at home,if we aren't already doing so !!! :))

Chives

Using herbs in the right quantity and for the right dish,enhances the flavour of a dish and adds a subtle depth to the taste...that if you were to cook the same dish minus the herb the next time around you would definitely find it lacking in flavour ! Once you do educate yourself about using herbs in your daily cooking,it really teaches you that not always does one need masalas and spice blends to make a dish taste like you've put a lot of effort into it ! Subtle flavours also add a heavenly zing to a dish. Having been introduced to the world of herbs some years ago,I can honestly say that I do tend to rely a lot on these leaves, packed with fragrance and flavour, for a lot of my food.

Chives belonging to the onion family have medicinal properties similar to garlic but weaker,they are high in vitamin A and C,calcium and iron and they only,like most herbs need to be taken in small quantities...known to have antiseptic properties too but over consumption which none would resort to will lead to digestive problems !!!They are delicious with eggs,snip them in while whisking eggs for an omelet,scrambled eggs...potato salad, a hung dip...all taste divine with a few sprigs of Chives snipped in ! YUM !

This amazing herb was very sweetly gifted to me by a very dear friend's mum,at whose table I've eaten many  a delicious meal, throughtout my growing up years and whose food is, to date among the most delicious of what I've eaten ever !!!!

The joy of growing herbs and watching  them thrive is unparallelled,they require a very small area,most need lots of sunlight and well drained soil rich in organic manure...I would get started on that herb garden,one at a time,they are otherwise undemanding of your time !

Coriander and mint chutney

A simple refreshing twist on a coriander chutney
This is a recipe like many others that came into existence 1 hot summer morning...with time to kill and a bounty of coriander and mint...this recipe was born and to my complete surprise was loved by my family and also others who are used to food tasting a certain way...so i'm eager to know what u may think of this one !
Refreshing coriander chutney
A big hand full of coriander leaves
A big handfull of mint/pudina leaves
A teeny clove of garlic
a half cup of fried bengal gram (pottu kadalai)
Squeeze of half a lemon
Rock Salt to taste
3 green chillies(de seeded-optional)
water to grind
Method:-
 Please ensure that the coriander and mint are thoroughly washed and drained,please include the coriander stems...full of flavour :)
You may either use a blender or your faithful grinding stone,add all the ingridients,except the lemon ,pulse it if using a blender adding a little water at a time,until you reach the consistency of your choice...we prefer a paste that is neither runny nor too coarse.
If you are using a grinding stone,the chutney develops into a paste as fast as the hand moves,a totally different experience!
Taste at this stage,to adjust seasoning and spice...add the lime/lemon juice a bit at a time,tasting a teeny bit at every point...we like it quite lemony :)))
It's ready to eat at this stage,if you want to store it ,it keeps well in a tightly closed dish,in the refrigerator for a couple of days.
We like it as an accompaniment to idlis,dosas,uthappams or with bread..it makes a light refeshing sandwich
don't forget to smile while making it ;D