Here are three of our favorite recipes using this slightly peppery herb. You can use it to flavor savory and sweet dishes
1. Almond- Mint Pesto
| In a food processor, pulse 2 cups fresh mint (pudina), 1 clove garlic, 2 tbsp roasted salted almonds, Β½ tsp freshly grated lemon peel, 1tbsp fresh lemon juice and ΒΌ tsp each salt and black pepper (kali mirch) powder, until coarsely chopped. To this add β cup extra virgin olive oil; pure until it is coarsely ground. Toss the pesto with 500gm cooked pasta of your choice. (Makes Β½ cup pesto.) |
2. After-Dinner Chocolates
| On a kitchen-towel-lined plate, arrange Β½ cup mint (pudina) leaves in a single layer. Microwave on High for 40 seconds or until the leaves turn brittle. In a small bowl, microwave 75gm chopped semisweet chocolate, on High in 30-second increments until melted, stirring occasionally. Cool; dip leaves in chocolate. Transfer to a plate lined with butter paper. Refrigerate to set. Makes about 2 dozen. |
3. Savoury Grilled Fish
| Preheat the grill at 180Β°C. To make the relish, combine ΒΎ cup mint (pudina), finely chopped; ΒΌ cup roasted red pepper, chopped and ΒΌ cup pitted green olives, chopped. Rub 1tbsp olive oil on 4 (175gm) catfish or pomfret fillets. Sprinkle with ΒΌ cup mint, chopped, and ΓΒΌ tsp pepper. Grill for about 5 minutes or until opaque, turning once. Top with relish. Serves 4 |
