Mint & Olive Bread

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Like I said in my previous post, only when you have an ingredient in excess with a limited shelf life, you realize there are so many dishes that can be made with it. My next discovery with mint was the mint flavoured bread with olives in it. It is surely a must try for all bread aficionados. I couldn’t finish my mint leaf bunch even then and so I went back to my mint mainstay and made a soup of the rest. Phew!

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Baking your own bread is a luxury and a blessing. You can have any flavour you choose, you can have it fresh from the oven and you can not only enjoy the taste but also the wonderful smell of freshly baked bread which lasts for a couple of hours enlivening everything and putting a smile on your face and drool on your lips. Pick your favorite book and a slice of this bread and have a luxurious day set for you.

Recipe adapted from here

Makes one 7″ loaf

WHAT WE NEED

Pitted and chopped olives                         1/2 cup + 2 tbsp

All purpose flour                                           1 1/4 cup

Baking powder                                               1 1/2 tbsp

Sugar                                                                  1 tbsp

Salt                                                                      1 tsp

Fresh mint leaves, chopped                        1/4 cup

Egg                                                                       1

Olive oil                                                               4 tsp

Grated onion                                                     1/4 cup

Milk                                                                      1/3 cup

 

WHAT TO DO

  • Preheat the oven to 175C
  • Grease a loaf pan and line it with parchment paper
  • In a large bowl, mix the flour, baking powder, sugar and salt
  • Add the olives and mint and toss together
  • In a separate bowl, beat the egg and add the oil, onion and milk to it and mix well
  • Add the egg mixture to the flour mixture and mix well till the ingredients are just combined
  • Transfer the dough to the loaf pan and bake for 35-40 minutes or till the tester comes out clean
  • Take the loaf out of the oven and transfer it to a wire rack to cool
  • Serve with a bowl of soup
  • Enjoy!

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This is part of the Bake-a-thon 2016


 

 

 

This is my post for the Blogging Marathon under the theme – One ingredient three dishes.

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Check out the Blogging Marathon page for other marathoners doing this BM.

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Mint Rice

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Remember I was telling you about the new vegetable vendor in our complex who was giving out free tomatoes? Seems like too many people cast their evil jealous eye on me and hence that vendor has stopped coming. Boo hoo. Serves me right for shouting out ‘free tomatoes’ from the rooftops. Anyway, the last time he came, I wanted to buy fresh mint and he had these really huge bunches of them. I picked up a bunch enthusiastically and then came home to realize that it was much larger than I thought it to be. So we had a very minty last week when I added it to every dish I made – Sambhar, Rasam, tea, pulao, noodles, etc. Then, I figured it would be my best bet for this week’s theme of One ingredient Three Dishes. So my ingredient for this theme is Mint and the first recipe is the classic mint rice.

This recipe is the tougher one for mint rice. In my usual lazy avatar, I simply sauté onions, mint and baby corn and mix that with cooked rice. This recipe involves some more ingredinets like green chillies, coconut and garlic and an additional step of grinding them together in a mixer. But if you are a coconut fan, then you must try this one. So here goes –

Serves 3

WHAT WE NEED

Rice                              1 cup

Grated coconut         4 tbsp

Mint leaves                 From 10-12 stalks

Green chillies             1-2

Cumin seeds                1 tsp

Garlic                              2 cloves

Ginger                             1″

Oil                                    1 tbsp

Mustard seeds              1/2 tsp

Onion, medium            1

Ghee                                 2 tsp

Salt

Water
WHAT TO DO

  • Cook the rice and then spread it on a plate 
  • Add the ghee and mix it with the rice and let it cool
  • Take the grated coconut, garlic, cumin seeds, ginger and mint leaves in a mixer 
  • Blend it to a semi fine paste adding little water to aid the blending
  • Heat oil in a pan and once it is heated add the mustard seeds
  • Finely dice the onion and add it to the pan and sauté
  • Once the onion starts Turing brown, add the mint coconut mixture and fry till the raw smells goes
  • Add the cooked rice and salt and mix well
  • Simmer for 2-3 minutes and turn off the gas
  • Serve warm with any raita  or chips or papad
  • Enjoy!

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This is my post for the Blogging Marathon under the theme – One ingredient Three Dishes.

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Check out the Blogging Marathon page for other marathoners doing this BM.

Mint Pakoda

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There is a nice cool breeze blowing now in Bangalore and it sometimes results in a mild fog in the morning. When you step out of the house you rub your hands together for the little warmth that it gives you. You want all meals to be piping hot and you know you shouldn’t leave clothes out overnight because it will get wet in the morning with all the dew. Hot tea is welcome at all times and if it is with some crunchy pakoda then you feel total bliss. So this is for the Bangalore weather!

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Only when you have the need to finish off an ingredient soon do you realize that there are recipes you have never tried. I have had bhajiyas and pakodas from a variety of ingredients but somehow missed the mint leaf. So this theme and the large bunch of mint led me to the discovery of mint pakoda. It is very similar to the onion pakoda, not bhaji made in the ‘Bhavan’ restaurants of Chennai but the thin crispy pakodas made in Mumbai. Chennai onion bhaji is dicing the onions horizontally and deep frying them in chickpea flour similar to potato and raw banana fritters. But the pakoda version is thinly dicing onions and separating them completely and then mixing them with minimal chickpea flour, just enough to coat it and then adding very little water and deep frying them which ensures the very crispy version. I followed the same method for the mint leaves and it turned out quite good. So here goes –

WHAT WE NEED

Fresh mint leaves                                  from 15 stalks

Chickpea flour / Besan                         2-3 tbsp

Ajwain                                                        1/4 tsp

Red chilly powder                                   1/2 – 1 tsp

Oil for deep frying

Water

Salt

WHAT TO DO

  • Wash the mint leaves thoroughly
  • Heat the oil in a pan
  • In a medium bowl, take the mint leaves, chickpea flour, ajwain, chilly powder and salt and mix well
  • Add water little by little to bring all the ingredients together
  • Ensure that the chickpea flour coats all the mint leaves fully
  • Once the oil is hot, take a spoonful of the mint mixture and gently drop into the oil
  • Fry till the pakodas turn golden brown and then take it off the oil
  • Repeat till the entire mixture is similarly deep fried
  • Serve hot with ketchup or any chutney of your choice
  • Enjoy with a cup of tea!

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This is my post for the Blogging Marathon under the theme – One ingredient Three Dishes.

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Check out the Blogging Marathon page for other marathoners doing this BM.

Pudina Shorba

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Mint or Pudina is a flavour I like to add to whatever dishes I can. Mint, be it fresh or dried, has a strong flavour and makes its presence felt beautifully even when added in small quantities. My go-to recipes for a fresh bunch of mint leaves is either mint rice or raita. So an almost desperate need was felt to expand my repertoire of mint recipes and what better than to include a soup. I always assumed that a mint soup should be a cold one but this pudina shorba is a warm soup and delightful one at that. It takes off from where the raita ends and with some additional ingredients and flavours makes it a real treat to enjoy. So here goes –

Serves 3

Recipe adapted from here.

WHAT WE NEED

Curds                          1 1/2 cups

Gram flour                1 tbsp

Mint leaves               small bunch

Green chillies           2

Black peppercorns   8

Cumin seeds              1 tsp

Ginger                           1″

Fresh cream               1/3 cup

Salt

 

WHAT TO DO

  • Mix the curds and gram flour. Add a cup of water and whisk well so that no lumps are formed
  • Wash and chop the mint leaves, green chillies and ginger
  • Powder the peppercorns. Roast the cumin seeds
  • Blend the mint leaves, chillies, ginger and cumin seeds to a coarse mixture
  • Heat the curd mixture and once it is warm add the mint mixture, salt and crushed peppercorns
  • Add 1/2 cup of water and bring to a boil and simmer for 5 minutes
  • Take it off the heat and add the fresh cream
  • Serve hot
  • Enjoy!

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This is my post for the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Pea & Mint Soup

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I have missed my peas terribly. Fresh peas were never available in Malaysia and I have a grudge against frozen ones. Don’t ask me why. It is a grudge, it is not supposed to be based on cold logic and reasonable arguments. Since they are my favorite and I could not have them for the longest time, I have been buying peas in Bangalore almost daily and adding it to every dish I make. The latest in that list is this peas and mint soup which captures the peas flavour beautifully while enhancing it with the freshness of mint and tangy-ness of the lemon.

Serves 2

Recipe adapted from here

WHAT WE NEED

Spring onion                    1 bunch

Potato, medium              1

Garlic clove                      1

Vegetable stock               500 ml

Shelled peas                     120 gms

Mint leaves, chopped    4 tbsp

Sugar                                   1 tsp

Lemon juice                      1 tbsp

Buttermilk                        2-3 tbsp

Salt & Pepper

 

WHAT TO DO

  • Chop the spring onions. Peel and dice the potato and garlic.
  • Add them along with the vegetable stock to a large saucepan
  • Let it come to a boil and then simmer for 10-12 minutes or till the potatoes are completely cooked
  • Set aside few peas for garnish. Add the rest to the saucepan
  • Simmer for 4-5 minutes. Any more time can take away the vibrant green of the peas
  • Add mint leaves, lemon juice and sugar and mix well
  • Let cool slightly and then blend into a smooth puree
  • Stir in 2 tbsp buttermilk and add salt & pepper
  • Put it back on the gas on simmer. Heat it without getting it to boil else the buttermilk will curdle.
  • Cook the peas set aside for garnish for 5 minutes in hot water
  • Serve hot garnished with the peas and balance buttermilk
  • Enjoy!

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This is my post for the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68