Pear and Mint Chutney

A little twist to the regular mint - coriander or sweet tamarind chutney. This chutney will bring on the taste of the sweet pear as well as the fresh mint's minty flavor

It can be a great accompaniment to pakoras

Ingredients:

Oil: 2 Tbsp
Onion: 1 medium
Mint: 1 cup
Pears: 2 medium
Fennel seeds: 1 tsp
Cardamom seeds: 1 tsp
Salt: to taste
Pepper: 1/2 tsp


Wash and drain the mint leaves and roughly chop it
Roughly chop the pears
Thinly slice the onions
Heat oil in a pan and add the onions , cook until it turns soft
Once the onions turn soft , add the fennel and cardamom seeds saute well and remove it from fire
Allow it to cool for about 15 mins
In a food processor / mixer add the onions, chopped mint and pears along with salt and pepper
Puree until smooth, leaving a bit chunky texture
Store into air tight containers in the fridge for about 3 - 4 days

Home Bar - Mint Lime Fizz

Mint Lime Fizz



Nimbu pani / Lemonade gets a makeover with soda and mint

juice of 6 limes

350 gm sugar

450 ml water

1/4 cup mint leaves - chopped

soda - to dilute ice-cubes
 
METHOD:

Blend the lime juice, sugar and water.

Divide the mixture into four glasses, add some ice cubes and then divide the mint into the glasses too.

Stir to mix and top up the glasses with soda and serve

Hot Herbal Tea

You might wonder, as to why such a post during summers.......I am sure just like me many out there would have got cold - soar throat - fever due to weather changes....so this is the perfect cup just for them


1tsp Tea leaves or 1 tea bag
3/4 cup water
few fresh mint springs
1" cinnamon stick
A slice of lemon
1/2 tsp Honey


Heat water in a sauce pan
Meanwhile place mint, cinnamon, lemon and pour honey in a cup
Once the water has boiled ass the tea leaves, simmer for 1 - 2 minutes and turn off the gas
Place a lid over the sauce pan and let the leaves infuse for about 2 -3 mins
Strain and pour it into the cup
Serve hot

Green Chutney - All purpose

I am sure you would all know to make Green chutney with coriander / mint - green chillies, here s a lil twist to the regular ones and this serves great of sandwiches due to its thick consistency

You can also store this for upto 3 weeks

11/2 cup Coriander Leaves
1/2 cup Mint Leaves    
1/2 Bread slice      
2 Tbsp Peanuts   ( you can either go in for boiled, raw , salted ones)
2 Tbsp Yougurt
Salt -  To taste
1 Tbsp Lemon Juice
1" Ginger      
5-6 Green Chillies  ( depending on the variety , i used small Indian chillies)

-Wash mint - Coriander and green chillies thoroughly well by soaking it in a big bowl of water and rinsing it a couple of times , for the sand and sediments to be completely removed
-In a mixie / blender add in bread , peanuts and blend it well
-Now add in all the other ingredients and blend until u get in a smooth paste
- Add a few drops of water to adjust the consistency

Note:

If you are planning to store it, use glass bottles or air tight containers, and omit the lemon juice
Add the juice as and when you use it
This is a more thicker version and usually goes well on sandwiches and used as a spread
In case you want a lighter version to go with pakodas / panner tikkas, omit the bread and peanut and you can add some raw mango pieces for a more tangy taste
In case you just want to go for a plain coriander chutney , omit the mint leaves, this will also give you a more lighter  kind of a parrot green color to the plate

Home Bar IV

MANGO LASSI


Summers are here and so are mangoes


1/2 cup Mango Pulp                         
1 cup Yogurt                              
1 tablespoon Sugar                            
Green cardamom powder - a pinch
 2-3 strands Saffron (kesar)                      
 2 -3 Ice Cubes                              

Take serving glasses and place it in the freezer for 5 minutes
In a blender add the Mango, fresh yogurt , sugar and cardamom powder, along with 2 -3 ice cubes
Blend until its of a smooth consistency
Pour into chilled glasses and garnish with saffron strands

Tips for Garnish

- Add finely chopped mangoes
- Add mango ice cubes - puree` the pulp and pour into ice trays to set
- Add Yogurt Ice cubes - beat yogurt until smooth , pour into trays to set
- Mint Leaves
- Pista / almonds sliced thinly

You can also add in some water / milk in case you find the consistency too thick