26 May 2008

Quick recipes

Pudina Chatni (Mint Sauce)
3 parts Mint leaves
1/2 part water
1/2 lemon or lime juice

Per 1 part water and 3 parts mint:
2 shallots, diced (you may use 3 tablespoons chopped onion and 1 clove garlic instead)
1/2 tsp salt
1 green thai bird pepper (optional)
1/2 tsp garam masala

Place the mint leaves, shallots, salt, thai bird epper, and garam masala into the jar of a blender. Pour in all of the lemon juice. Pour in a couple of tablespoons of water. Gently pulse the blender until the mint leaves are roughly chopped up, and not while anymore. Pour in the rest of the water, and let the blender work on high until you get a fine, green paste. To make a milder sauce, remove the seeds from the thai bird pepper, or omit it. Mint chatni keeps for about a week or two in the fridge.

Dhania Chatni (cilantro sauce)
3 parts cilantro leaves
1/2 part water
1/2 part lemon or lime

Per 1 part water, and 3 parts cilantro:
1 TB grated ginger
1/2 tsp salt
1/2 small onion, chopped
3 thai bird peppers
1 tsp black pepper
1 tsp cumin powder

Place all ingredients in the blender, and blend on high until you get a smooth paste.

These recipes are the applications of herbs that I mention in my latest Podcast episode. Please let me know what you think!